Some bad news through today – the city centre restaurant and deli Gastro’s has shut up shop.
The New York style food hall/restaurant in Sackville Street has closed just months after opening up with what seemed like the perfect Manchester offering.
Stylish, specialist and individual; the sort of place the city needs to keep it vibrant in the face of the pressure of the chains.
Whether this is the start of a wider downturn remains to be seen although the number of empty tables regularly viewable across the city perhaps tells its own story.
This weekend’s New York Times has some bad food for thought . The credit crunch is biting over there with foodies being forced to change their ways, buy cheaper products and stop dining out.
While many of us this side of the pond probably think a lot of the lardy Statesiders would benefit from cutting back a bit, I can’t help fear the same sort of problems could soon be coming our way as all these economic global issues seem to.
The NYT report says: “middle- and working-class consumers are starting to switch from name brands to cheaper alternatives, to eat in instead of dining out and to fly at unusual hours to shave dollars off airfares.”
So far so reasonbable – no-one is going to cry over a bit of brand swapping and a drop in air travel is on the cards for all of us in these eco-aware times.
But the report continues: “Burt Flickinger, a longtime retail consultant, said the last time he saw such significant changes in consumer buying patterns was the late 1970s, when runaway inflation prompted Americans to “switch from red meat to pork to poultry to pasta — then to peanut butter and jelly.”
“It hasn’t gotten to human food mixed with pet food yet,” he said, “but it is certainly headed in that direction.”
Another tin of Chum darling? Or perhaps that gourmet cat food will finally live up to it’s billing.
The MEN today reports on a trade unions’s campaign to get tips paid to staff.
Unite is urging customers to inquire what happens to their tips before handing over their hard earned cash.
All very good and regular readers of this blog will know it’s an issue I first highlighted back in August .
Since then, a dozen or so people have signed the online petition which is still open for your support.
In addition, I’d like to hear your experiences below. I detailed some of mine here .
In the words of Lord Lee of Trafford, who has now raised this issue in the House of Lords, the practice of restaurants treating tips as an admin charge is a “dishonourable scam”.
So show your support at this blog – if we can get enough signatures, I’ll make sure Lord Lee gets to hear about it.
As promotional ideas go, this has to be one of the daftest but the picture appealed to my sense of the surreal so I bring it to you anyway.
This is what is being pushed as the first all-weather alternative to the 99 Flake.
It may look like a 99 Flake at first glance but is actually sausage and mash.
The idea being that summers are too wet and miserable for ice-cream.
Humm. I don’t know who comes up with these ideas. Jane Jones, Marketing Manager for Aunt Bessie’s, obviously has a tough job on her hands trying to convince people about this – particularly if temperatures rise.
But she’s putting a brave face on it: “Even in the welcome event of a heat wave, Aunt Bessie’s Mashed Potato in a cone is a tasty savoury alternative that is guaranteed not to melt down your sleeve in seconds.”
If you’re convinced by the idea, then Tuesday’s your chance to partake from a specially customised van to replace the traditional ice-cream vehicle.
The Mash Van will outside the food hall at The Trafford Centre, Manchester on 22nd April and serving Mash Cones from 11.30 am to 4.30 pm.
Please form an orderly queue, sigh.
Being “award-winning” is something of a double-edged sword for a restaurant. On the one-hand it’s often a well-deserved pat on the back for under appreciated hard-working staff or the vision of its proprietor. But on the other hand, customers arrive with high expectations and the likelihood of winning the award several years on the trot is slim leaving the impression that standards might have dropped when the title moves onto another.
The Duke of Portland is one of those places riding high in the award stakes at the moment. Not only is it Cheshire’s only new entrant for a coveted Michelin pub award, but the banners outside proudly declare that it’s one of the top ten gastropubs in the country according to the Times as well as having been voted the best pub in Cheshire.
So we took our critical high-expectations for a drive out into the leafy lanes of Lach Dennis (near Northwich) to sample some of this prestigious grub.The lofty dining room provided a spacious seating area with the ubiquitous stripped floors and tasteful neutral colour scheme, presumably installed during its refurbishment by the Mooney family (owners of Knutsford’s renowned Belle Epoque Brasserie for the past 30 years) who took it over in 2004.
After being presented with menus the size of dinner trays, we selected some anti pasto to share to start with and received a generous helping of green and black olives, a restrained Lebanese flatbread but a frankly, mean, serving of extremely tasty and well-textured humous.
A good selection of wines by the glass as well as a good choice of cask ales with prices remaining on the sensible scale and a choice of glass serving sizes led us to indulge in a couple of glasses of the wine of the month.
It turned out that those menus needed to be large as they revealed a lot about the dishes on offer with local producers mentioned by name. As the Mooney’s say on their website:”We use only the most highly regarded suppliers who know the source of their ingredients and are happy to put their name to them”.
So Himself knew exactly who to thank for his perfectly cooked, tender sirloin steak (£17.95) – It was Ken Webb from two miles away who produced the generous cut, half-ringed by just the right amount of juicy golden fat.
(I realise even writing that last statement could lead the nutrition police to swoop at any time but there’s times when a little fat adds to the flavour and, with a steak as handsome as that one, the time was right so I’m risking the wrath).
My lamb curry(£10.50) didn’t have any claims to fame but it was a delicious, subtle and generous concoction of meat, fresh chili, coriander and a hint of coconut. Another flatbread made an appearance and we shared a succulent side order of green vegetables dressed with just a turn of sea salt.
Deserts didn’t disappoint either. The thyme creme brulee(£5.50) could provoke a little poetry. the menu reveals that more than 340,000 of these have been served up over the years at the brasserie, so plenty of people will understand this description.
The caramelised topping provides just the right amount of resistance to the spoon, then crack, you’re through and into a creamy centre. Tasting it – first is the vanilla and I can’t trace any thyme then, whoosh, a passing wisp of the herb comes in as an aftertaste. Oh, I just want to repeat that again and again. Those 340,000 plus customers (plus one) weren’t wrong.
The cheeseboard(£5.50) proved to be equally interesting with a range chosen by Peter Papprill aka television’s ‘Cheese Detective’ who makes it his mission to seek out artisan cheese makers. Faultless regional cheese with a selection of gourmet biscuits to boot.
This was simple food but made with fine ingredients and well-cooked. Those awards judges certainly knew they were onto a good thing with this pub.
The Duke of Portland is at Penny’s Lane, Lach Dennis, Cheshire CW9 7SY Telephone: 01606 46264 Email: email@example.com.
For more pictures, visit the Flickr group.
Just what did happen to Jowata? The former African restaurant at the Castlefield end of Deansgate has been boarded up for some weeks. The telephone number outside is unrecognised but some online forums have noted that there were still some reviews being posted following the closure.
So Jowata closed or not? If you know what’s going on, drop me a line.
And while we’re on the subject of Castlefield, Lava’s new owners have contacted me to say they are open again.
Sometimes a certain food or dish can lift your spirits, banish the grey gloominess of the weather and put a little song in your heart.
And so it was with this. A thyme creme brulee. Served up at the end of a delightful meal at the Duke of Portland in leafy Lach Dennis (full review to follow) the menu reveals that more than 340,000 of these have been served up over the years, so I’m guessing that plenty of people will understand this description.
The caramelised topping provides just the right amount of resistence to the spoon, then crack, you’re through and into a creamy centre. Tasting it – first is the vanilla and I can’t trace any thyme then, whoosh, a passing wisp of the herb comes in as an aftertaste. Oh, I just want to repeat that again and again.
Those 340,000 plus customers weren’t wrong.