I’m extra busy with work these days and no longer have as much time to commit to the blog. Whilst I have considered quitting altogether, I have also been trialling ways of cutting down the workload.
Many recent posts have not been as detailed as my early efforts. Even so, over the last few months I have had a number of meals out that I have not got around to blogging – some of these are places that I have tried for the first time; others have been revisits.
My latest idea, which will enable me to still cover the majority of meals out, should result in more time to focus on higher quality meals and places
For this, I have devised a simple system:
Dishes in bold are ones I loved & would definitely order again.
Dishes in my standard formatting are ones I enjoyed & may order again.
Dishes in red are ones I would be unlikely to order again.
We have visited Parkers Arms on a number of occasions and it remains a favourite place for excellent quality, locally sourced, properly cooked pub grub.
Black pudding sausage rolls with Parker’s piccalilli
Crab parfait, lemon jelly, Duerden’s watercress
Creamed game livers on toast
Parkers crumpet, Morecambe bay brown shrimp butter, Duerden’s watercress
Wild Bowland Duck Breast with Pickled Cherries
Peppered roast Dutton hare loin, pickled Chanterelles, celeriac puree
Hand raised venison & pork pasty with triple cooked chips
Ballotine of pheasant, creamed mash, roast quince & seasonal greens
Freemasons at Wiswell, Clitheroe
Freemasons is a gastropub with serious ambition. Service is slick and dishes are well presented and cooked to a high standard.
Foraged mushrooms – ragout, Madeira, crispy hen’s egg, truffle
Tandoori scallops – gammon, pineapple, pork pie sauce
Quail – spatchcock poached and roast, mushroom risotto, verjus, tuffle
Velouté of pumpkin and parmesan
Hake – roast loin, cassoulet of white beans, smoked haddock & leek /
Treacle tart, double cream ice cream / Selection of artisan cheeses
Mughli has established itself as one of the best (if not the best) Indian restaurant in Manchester. Recent celebrity guests have included International sports stars, pop stars and the Prime Minister... plus anyone who like a good curry, friendly service and great cocktails. The "street food" menu is the star draw
Pani Puri / Tava Roll / Chilli Okra Fries / Far Far / Halloumi Menander
Lamb Chops from the Charcoal Pit / Tamarind Mushroom Rice /
Dhaba Chicken / Masala Lamb & Potato Biryani / Chennai Curry
Aubergine mash / Lamb Nihari / Ruby Murray
Dogs ‘n’ Dough, Manchester
Having recently been to Bubbledogs in London, perhaps my expectations were unfairly high, foodwise. We liked the venue though and would consider returning if in a doggy mood.
Sides: BBQ Beans, Dog Bites, Onion Rings
No Way Jose – Salsa, Guacamole, Doritos, Sour Cream
The ADB – BBQ Beans, crispy bacon, poached egg
Gluttony fries with hot dog & cheese
A recent recommendation to us, our first experience of Hunan was a good one on the whole but, like many of the Chinese restaurants in Manchester, we come away feeling we should have learnt the Mandarin for, “Please can you cook the dished the authentic Chinese way and not the gloopy Anglicised way?”
Streamed & deep fried northern buns
Hand torn cabbage in vinegar
Mao’s pork / Sizzling aubergine in garlic sauce /
Tender lamb belly clay pot / Wings in OK sauce
Yuzu remains one of my favourite places to eat in Manchester. Authentic Japanese food – I don’t get to eat there half as much as I would like!
Bo Lang, London
Bo Lang is a shiny, new, pricey dim sum restaurant and teahouse in South Ken. I wasn’t good enough to challenge Yauatcha and A Wong as my favourites but I would return.
Forest mushroom, water chestnut and goji berry
Chicken, black truffle shui mai
Fried turnip cake with XO sauce
Short rib puff / Charsui bun / Hot & sour soup / Jasmine rice
Har Gau served with blackberry reduction
Bibendum in the fabulous former Michelin building used to be a regular haunt. A full meal there of just a drink, some oysters and quails eggs with spiced sea salt is a must for all foodies.
Quail eggs with spiced sea salt