There are a few restaurants in this world whose reputation precedes them to the extent that the desire to eat in them is surpassed by ...

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...

Duck breast, confit duck leg, mash and cavolo nero Whilst Iain Devine, aka Drunken Butcher , is well-known for his mammoth supper club f...

Bread, it's simple stuff, isn't it? Well, it sort of is. It also sort of isn't. Ever tried making it? I'll be hone...

Neon Jamon wasn't intended for my first blog post in 2014 - I've been meaning to write up a trip to the Clove Club since early Dec...

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...

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...

Possibly lamb nihari with a definite side of okra. We have lived in Rusholme now for almost one year; in this time we have discovered ...

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...

I consider myself to be a fairly liberal sort of person: I read the Guardian, eat hummus and don't set vulnerable people on f...

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...