Trove has broken its silence on the shock closure of its Ancoats bakery, and confirmed that its original Levenshulme site is also closing.
The bakery and cafe was first founded all the way back in 2011 and has always been a big name in Manchester’s food and drink scene.
Fans of the brand were shocked this week when its Ancoats location – which had already abandoned its cafe operation in favour of being a bakery – suddenly closed, with a forfeiture notice plastered in the windows.
And now Trove has confirmed that all of its locations around the north west, including its brand-new site in Wilmslow and its original cafe in Levenshulme, are to close.
In a statement shared this afternoon and signed by husband-and-wife co-founder team Marcus and Katy, they wrote that the business has been struggling ever since Covid.
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They wrote: “We have been struggling mentally, physically and financially for a while.”
Their statement also said: “Our failure has been trying to keep something going that we were emotionally attached to, when we should have ended it.”
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Trove also apologised to customers and employees ‘who have felt let down’, adding that they always had ‘good intentions’.
Trove had already shut its Stockport bakery, moving operations into its Ancoats location, and shuttered its unit inside the Bloc building in the city centre.
Companies House documents for Trove’s parent company Two Hexagons Ltd show that the business is in more than £1.6m of debt, including owing HMRC approximately £885,000.
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Trove’s full statement says: “We wanted to leave a note here for everyone we have worked with over the years and the customers who supported us. Today we have sadly decided to close all Trove sites.
“We have been struggling mentally, physically and financially for a while, especially after covid.
“Our failure has been trying to keep something going that we were emotionally attached to, when we should have ended it.
“We are so sorry to any of our customers and employees who have felt let down. We have only ever had kindness in our hearts and good intentions.
“We have enjoyed being part of the Manchester food scene, the many people we have known and loved.
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“Thank you to all who have worked for us. Thank you to the people who continued to support us through hard times. Thank you also to everyone who has contacted us with words of kindness recently. Your words have meant a lot.
“It is a very difficult world at the moment. Especially for small businesses and food producers. Please be kind to others, neighbours, friends, strangers. You never know who needs it.
“Our hearts are broken. So much love to you all, Marcus & Katy.”
Inside The Black Friar as Salford pub unveils incredible floral display
Daisy Jackson
Spring has really sprung in Salford – legendary pub The Black Friar has just revealed a sensational makeover, with gigantic flowers sprawled across its frontage and a new seasonal menu to go with it.
The historic pub is celebrating the changing of the seasons with both a striking floral installation and a menu that celebrates spring and Salford in equal measure.
Most Mancs will by now have spotted the 4,000 flower-strong installation that now adorns the front of The Black Friar, with bright pink, yellow and purple flowers spilling from a gigantic pink tap.
And all those florals continue inside, with the pub’s Tavern – previously a cosy winter hideaway – now filled with trailing blooms and woodland installations, just off their award-winning garden.
Cheshire-based artist Kelly Louise Chapman is the woman behind this sensational transformation of the much-loved gastropub.
As for the pub’s kitchen, they’ve crafted a new very seasonal and very British menu, with plenty of nods to Black Friar’s Salford roots.
There are dishes like a Boddingtons braised ox cheek (the pub still proudly displays its Boddingtons sign outside), aged beef tartare, butternut squash and ricotta tortellini, and pan-roasted cod fillet.
Spring small plates at The Black Friar pubDelicious spring drinksInside The Tavern at The Black Friar
A popular item from the Valentine’s Day menu – the Cornish crab vol-au-vent – will be sticking around on the spring menu, along with an enhanced grill section that includes a lamb Barnsley chop cooked over coals.
Then for desserts, you’ll be spoilt with a banoffee knickerbocker glory, and passionfruit panna cotta.
And for drinks (because this is a pub, after all), The Black Friar has put together a range of seasonal drinks like a rose sangria sharer, and non-alcoholic sodas like kaffir lime and coconut.
Ben Chaplin, head chef at The Black Friar, said: “This new menu is all about celebrating the best of spring produce.
“We’ve carefully crafted each dish to highlight fresh, seasonal ingredients and bold flavours, adding new depth to our offerings while still delivering the comfort that will always be associated with The Black Friar.
“My top recommendation and personal favourite dish is the Slow-Cooked Boddingtons Braised Ox Cheek.”
Neil Burke, owner of The Black Friar, commented: “We wanted to bring a taste of spring to The Black Friar, inside and out. This floral installation will transform the space and bring sunshine and smiles, whatever the weather!
“My top recommendation on the new menu is the Cumbrian Spiced Lamb Scotch Egg. It’s EXCEPTIONAL.”
To find out more about The Black Friar and to book a table, visit HERE.
Team behind award-winning Higher Ground to open new Bar Shrimp seafood bar in Manchester
Daisy Jackson
Higher Ground, one of Manchester’s very top restaurants, is to open a brand-new seafood bar later this year.
With Bar Shrimp, they’ll be bringing a brand-new offering to town, with cocktails, beers on tap, British seafood and snacks.
Bar Shrimp will come from Daniel Craig Martin, Joseph Otway and Richard Cossins, who at this point are a well-oiled operational machine.
They’re the team behind proudly British bistro Higher Ground, which grows much of its own produce at its Cinderwood Market Garden and earned a Michelin Bib Gourmand within a year of opening.
The same team are also behind Flawd, the beautiful waterside wine bar at Ancoats Marina.
And they’ve cemented themselves as one of Manchester’s most widely acclaimed hospitality teams – even Rick Stein says Higher Ground is one of the best places to eat in the entire country, which is high praise indeed.
Bar Shrimp, set to open in Manchester this winter, aims to be a ‘relaxed and focused bar with delicious food’.
They say: “Whether it’s a beer after work, some food with friends or after dinner drinks late into the night, Bar Shrimp will be a dynamic space where the music and energy evolves throughout the evening where everyone and anyone can come together for a memorable experience.”
They announced the news this morning on Cerys Matthews’ BBC 6Music Show.
British seafood with a side of cocktails? Sounds alright to us.
A location, opening date and more info on Bar Shrimp will follow – stay up to date with their latest HERE.
Daisy Jackson -
5th June 2024 
