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‘Create, don’t curate’ is Blanchflower’s motto and to that end, much of their produce, from bacon and sausages to bread and pastries, is made in-house. We like sustainable ventures, they’re essential in these climate-challenged times, and Blanchflower’s cottage industry gets points for being bloody good at whipping up their artisan wares too.

Mid-morning, pop in for a brunch spread to ditch the diet for. You can sample those aforementioned sausages and bacon in their English brekkie, alongside eggs your way, crispy potato rosti and some lovely roasted veggies. Looking for something a bit more adventurous? How does slow-cooked ox cheek benedict with homemade sriracha grab you? Lunch sees seasonal pies with homemade puff pastry added to the menu, with a selection of fresh salads and sarnies on, you guessed it, homemade bread. Dinner sees sustenance of the baked, grilled, wood-fire, smoked and pickled variety.

The latest news from this lot is the addition of their Pizza Rivoluzione pop up for summer 2019. Bucking the trend for the ubiquitous floppy Neopolitan pizza, they will be serving up Roma-style crispier bases and focaccia pizzas. A good range of local beers and European wines tops it all off nicely.


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