Carefully coiffured males sit cheek to cheek, Gosling-esque arms emerging from their tight V-neck tees, not a trace of five o'clock shad...

Let's start with a confession. I don't really like The Alchemist. I don't imagine I'm alone in this view. In fact, the tho...

Cap'n Manchester I'm pretty sure we all know SoLIta by now. So I'll skip the preamble and get down to it. We were invit...

Venison, oyster, beetroot, gin Oh, supper clubs; how I love thee. You feed me well for little money and introduce me to food I'd ne...

Clay pot lamb belly - our favourite dish! It's been so long since I've written a blog post about food  that I feel like I've...

That dish Fine dining restaurants in Manchester are a bit like buses. You wait ages and they all come at once.  Hot on The Frenc...

To get things underway we have an excerpt from Fried Chicken by the American rapper Nas: Don’t know what part of you I love best...

It's easy to be a bad PR person: send e-mails addressed to the wrong name; write press releases littered with spelling errors; jokingl...

Awesome photograph taken by the talented  Pete Sheppard of Tone Photographer The notion of a 'booze cruise' first entered my c...

Pla Chu Chee - creamy, spicy richness with crispy lime leaves. We've banged on about Phetpailin a fair bit since writing this blog ...

My favourite thing about Solita is their bio on Twitter: "Manchester's 150th best restaurant according to Tripadvisor." Bad ne...