Following a tough old time for Manchester’s hospitality, it’s been great to see the return of competitions to the scene this year.
Many customers might not realise it, but competitions are often the lifeblood of the hospitality industry – bringing together chefs or bartenders from different venues to create innovative dishes, often winning huge cash prizes or trips away to far-flung exotic locations.
Of course, everything’s been on hold for over a year and a half – and many of the staff haven’t even been able to go to work for a lot of that, let alone compete in a competition.
So for them to be back competing, at last, is a wonderful thing.
This year, a new one has emerged called CREATE – bringing together servers, chefs, and bartenders from some of the city’s best establishments to compete as one, in a change from the typical format.
The brainchild of Edgrington UK, which has a portfolio of brilliant spirit brands like The Macallan, Maker’s Mark and Roku, unlike many hospitality competitions, the inaugural CREATE competition focused just as much on teamwork as it did on the individual drinks and dishes – matching venues with a brand that they incorporated into both their food and drink entries.
The Manc was invited down to help judge alongside Class Bar Magazine editor Hamish Smith and senior whiskey specialist Michael Green- and we were treated to some incredible drinks, dishes, and concepts, as five of the city’s most popular restaurants showcased the very best they have to offer.
Taking part was NQ bar and restaurant Tariff and Dale, Spinningfields’ Australasia, The Alchemist, King street restaurant Tast, and The Botanist – each showcasing their own unique offerings in teams of three.
Each dish was introduced by a server, before being brought out for the judges to sample. Marks were awarded equally for service, food and drinks, with a number of optional bonus points then awarded once all the entries had been seen.
First up was Australasia, represented by Gavin, with a main of Kombu buttered poached lobster, Roku beurre blanc, yuzu, and caviar; followed by a dessert of salted duck egg chawamnushi, schezwan pepper ice cream, mountain pear and cherry blossom.
Beautifully executed, it set a strong example for everyone to follow, served alongside two elegant cocktails – one served in a Japanese tea set over pebbles that smoked with a little help from some dry ice.
Next came The Alchemist team, represented by Norbert, with its signature smoke and mirrors take. Despite working with blended Japanese whiskey Toki, they went for a South Korean Squid Game concept with an overarching theme of death.
First came mix-and-match dry ice cocktails in test tubes, aptly called ‘The Game’ and served with a Dalgona candy challenge and (sadly, a little gritty) mussels with herb brioche crust; followed by a Midori sour and a rather uninspiring blanquette of lamb neck served with boiled rice.
Third up was the Botanist, represented by Dan. Impressing the judging team with a theme of sustainability that ran throughout the menu, the team took an unusual approach by having their bartender set the tone for the first course with a dish created to match, whilst the second was headed up by their chef.
A cocktail of mango, Maker’s Mark, fino sherry, lime, quince and cardamom (called Trade Route) paired beautifully with the first dish: seared scallops ‘ceviche’ with charred grapefruit, sweetcorn sauce and Maker’s Mark salted caramel popcorn. However, it was the economical use of every part of the mango, from the fruit’s leather being used as a coaster to the seed being planted in the bartender’s garden that really made the entry stand out.
Followed by a pretty plate of perfectly-pink Maker’s Mark soused locally-sourced sirloin with a kimchi crust, black garlic and Maker’s Mark sauce, taramasalata, glazed savoy and ox cheek, alongside a coconut-washed Maker’s Mark cocktail, the whole thing was a huge hit and, ultimately, secured The Botanist a firm second place.
Tarrif and Dale
Fourth came casual dining spot Tarrif and Dale, represented by Luca. Working with Highland Park, the team married their chef’s Sardinian heritage with the whiskey brand’s Scottish roots: creating a beautiful stuffed pasta dish of haggis, potato and Blue Murder cheese culurgiones.
Highland ingredients ran throughout the drinks too, with the second course ending on a dessert of Forest Mille-Feuille, orange custard and Girolles mushrooms – served alongside a similarly custardy dessert cocktail. Their server may have forgotten most of her spiel, but her friendly manner of coming down to the judges level (and her tartan skirt) definitely set her apart.
And, last but not least, came high-end restaurant Tast – working with The Macallan and represented by Julia.
A melt in the mouth starter of near-raw, buttery soft seared salmon married with whiskey caviar, fennel and apple puree, apple and whiskey air, and dill harmoniously. Served alongside a twist on an old fashioned one judge likened to an apple crumble, it was a great success – so much so that I forgot to take a picture until I’d already eaten half of it.
Finishing off with a dish of chilli lobster and whiskey sauce, sea lettuce, pork chin, Chinese seaweed bread, herbs emulsion and lobster coral hollandaise, paired simply with a sparkling dry cocktail, it soon became clear that Tast was going to take home the gong that day.
Once the scores were drawn up, it was confirmed – and charmingly, when the CREATE winner was announced, the Tast team acknowledged their fellow competitors before all joining together for a photograph.
Coming at a time when collaboration in the industry has been more necessary than ever, it was brilliant to see all the teams present as they would in their venue, right down to the introduction of dishes by a server.
Whilst often in hospitality there are clear lines drawn between the bar, floor and kitchen, following a year in which everyone has needed to work more collaboratively than ever, CREATE competition came at the perfect time – showcasing a mixture of casual and fine dining restaurants at their very best.
We can’t wait for the next one.
Feature image – The Manc Group
These are Manchester’s favourite takeaways, according to Deliveroo
When it comes to finding the best takeaways in our area, we don’t mess about – and neither does Deliveroo.
The original restaurant-quality food delivery service is celebrating eight years in Manchester this summer – and after nearly a decade of championing independent eateries, the team has noticed that when it comes to ordering in we Mancs are creatures of habit.
According to new insights published by the food couriers, Manchester locals can’t get enough of Salford’s sell-out smashed burgers, with the Burgerism Meal Deal being the most popular dish in the city.
Other top orders include Egg Fried Rice from Oodles and Margherita pizza from Rudy’s, followed by 8 Boneless Pieces from Wingstop and – last but not least – the OG Kebab from German Doner Kebab (GDK).
However, when it comes to local favourites, biryani, ice cream, and cookies all top the list of the most searched-for dishes in Manchester, with searches for biryani rising by 39% in the last two months.
Finding also discovered that Friday night at 7pm is the most popular time for Mancs to order on Deliveroo, with more orders being placed in central Manchester, Chorlton and Withington than any other neighbourhood.
Since its launch in Manchester eight years ago, more than 4,000 local restaurants have signed up to the platform.
Deliveroo has created work for more than 5,900 people in the city and surrounding areas, with the majority of these being the Deliveroo riders who deliver your food which is cooked fresh to order and brought to your door within 30 minutes.
Deliveroo has also remained committed to supporting local businesses in Manchester, with 60% per cent of its restaurant partners being local independent restaurants, creating new revenue streams for homegrown culinary talent.
Burgerism, Zumuku Sushi, and Proove Pizza are the top three small businesses that have been supported by Deliveroo over the past eight years.
Across these eight years, Deliveroo has become a city staple, with the top neighbourhood for restaurant orders being Central Manchester, whilst in second and third spots are Chorlton and Withington, respectively.
American cuisine has been a consistent favourite for all Manc orderers over recent years, alongside German, Mexican, Greek & Thai.
And that’s not all, Deliveroo data can also reveal Central Manchester is the neighbourhood that orders the most burgers, whilst Hulme is the city’s vegan capital, and residents in Salford can’t get enough of wings.
Daniel Soile, City Manager for Manchester, said: “Our whole team here at Deliveroo is delighted that our rapid growth in Manchester over the past eight years means that customers have more choice, restaurants are able to increase their revenue, and riders have the opportunity to choose well-paid, flexible work.”
Featured image – GDK
80s-themed Miami Beach cinema to open on Manchester rooftop this summer
Backyard Cinema will be back in Manchester this summer, creating a Miami Beach rooftop experience that will transport people back to the 1980s.
This time, the industrial space will be transformed into Miami Beach, using 30 tonnes of sand and signature palm tree cocktails to create the UK’s largest pop-up beach.
Ian Brown may have famously said that ‘Manchester has everything but a beach’, but all that’s about to change from 5 July.
The summer-long series will include cinematic parties and screenings of major summer blockbusters, plus sing-alongs and loads more, all with sand between your toes and ultra-comfy seats.
To fit with the theme, the unforgettable cinematic experience will include 1980s-era classics like Dirty Dancing, Grease, and Back to the Future, plus other hits like Top Gun: Maverick and Pulp Fiction.
Then some of the summer’s most hotly-anticipated releases, including Barbie, The Little Mermaid remake, and Indiana Jones and the Dial of Destiny will all be on the bill.
Every Friday night, there will be recurring Dirty Dancing Beach Parties where guests can dance along to the iconic soundtrack, with special surprises designed to fully immerse everyone into the world of the 1987 film.
Super Sing-alongs will actively encourage audience participation, singing your heart out inhibition-free to feel-good film soundtracks, featuring Grease, Mamma Mia and The Greatest Showman.
Backyard Cinema’s Miami Beach will whisk ticket-holders away to the sunshine state, where you’re greeted by staff in the art deco Miami Beach Hotel and palm tree cocktails at the Flamingo Beach Bar.
It’s all taking place at Broadwick Live’s landmark Depot Mayfield, the former railway dating back to 1910, with original railway tracks, platforms, ticket office, waiting room and cast iron roof structure transformed into a spectacular summer cinema experience.
Backyard Cinema, which first began in founder Dominic Davies’ own backyard, has already enjoyed huge success and garnered a fan following in London as well as in Manchester last winter.
Dominic, founder and creative director said: “After the huge success of our Winter season we are super excited to bring our smash-hit Miami Beach to the roof of Depot Mayfield. We are going to take people back to a retro 80s Miami full of glitz and glamour and create the closest thing to a Summer Holiday in Mayfield.”
Backyard Cinema Miami Beach will open at Depot Mayfield, M1 2PY, on 5 July. Tickets are available on Fever with prices starting from £9.50.