MANCHESTER’S TOP TAKEAWAY CHOICES REVEALED

MANCHESTER’S TOP TAKEAWAY CHOICES REVEALED

It’s no secret that we are a nation of takeaway lovers, and with the recent restrictions and multiple national lockdowns, we’ve had no choice but to turn to our favourite takeaways instead of meals out. But which takeaways are people searching for the most? 

1. Pizza 

2. Burger 

3. Fried Chicken 

4. Chinese 

5. Kebab 

With the likes of Rudys, Crazy Pedros, and Franco Manca on offer in Manchester, it’s no surprise that we’re such huge fans of pizza, and we’re not short of burger choices either! Pizza is clearly the most popular takeaway, with every single UK city searching for this food over any other takeaway cuisine. 

Surprisingly, Fish and Chips is one of the least popular dishes. 

And what about when it comes to Manchester’s preferred choice for delivering their takeaway? Uber Eats comes out on top as the favourite delivery service amongst the main UK cities and is also Manchester’s go-to for delivering the goods. 

STAR CHEF SETS THE MENU AT NG PHASELIS BAY

STAR CHEF SETS THE MENU AT NG PHASELIS BAY

Acclaimed Turkish chef, Rafet Ince, will be adding the flavour at NG Phaselis Bay after his appointment as gastronomy director.

Ince, who appeared as a guest judge and mentor in the latest series of the popular Turkish cooking show The Taste, has added his considerable expertise and experience to the ranks ahead of the new five-star lifestyle resort’s opening in April 2021.

The dining opportunities are extensive at NG Phaselis Bay with one main restaurant and six fine-dining restaurants including Capella (Mediterranean), Scallops (seafood), Phrygia (Turkish authentic) and Chef’s Steak (steakhouse).

Ince will oversee the resort’s gastronomy to ensure the highest standards are met and the guests will enjoy several memorable dining experiences during their stay.

His CV is especially impressive after numerous awards in international culinary competitions, including three medals in the 2008 “IKA – World Chefs Olympiad” and as a founder of the Cooks Federation of Turkey, which promoted local, ethnic Turkish cuisine in his homeland and abroad.

Ince has also shown his skills in passing on his knowledge as chief editor of the BBC Good Food magazine and as an author of two books: CHEF, which documented his career and Chef The Taste, aimed at younger readers with a keen interest in gastronomy.

Ince’s appointment is just another attraction to the new ultra all-inclusive resort in Kemer, Antalya. Modern facilities are blended carefully with nature to create an unforgettable holiday experience. Alongside the trademark friendly and energetic service levels, it all adds up to the NG Hotels philosophy: See, Feel, Love.

The 480-room lifestyle resort offers 17 different room categories with 80-per-cent of the rooms offering a sea view out to the welcoming waters of the Mediterranean. There are also seven four-bedroom villas, each with its own private pool and garden, for families and groups to build their holiday memories together.

There is also huge choice in how to spend your leisure time with ultimate relaxation at secluded bays of Beluga and Secret Bay, while a majestic 555m-long stretch of sandy beach is just a few footsteps from the hotel facilities.

With several swimming pools to choose from, there is also an on-site dinosaur-themed aquapark for thrill-seekers and the state-of-the-art Aliva Spa with its wide selection of treatments and opportunities to indulge and relax.

Although NG Phaselis Bay boasts the very best of modern facilities at every turn, there is also plenty of history to visit nearby with several ancient historical landmarks dating back to Roman times ready to transport you back centuries to add some cultural delight along the way.

Stays start from £187pppn.

For more information, visit: https://ngphaselisbay.com/en/ 

VEGAN DOUBLE CHOCOLATE SUNDAE RECIPE

VEGAN DOUBLE CHOCOLATE SUNDAE RECIPE

A delicious chocolate sundae made with Ritter Sport 61% Fine Dark Chocolate…

Time

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 min

Ingredients

200g Ritter Sport 61% Fine Dark Chocolate

2 scoops of vegan ice cream (vanilla, chocolate or caramel)

200g sugar

50g cacao powder

200g flour

200g apple sauce

100ml coconut oil

200ml plant-based milk

Handful almonds

Method

  1. Preheat your oven to 180°C and mix all the dry ingredients in a big bowl
  2. Melt the dark chocolate in a water bath or microwave. Save yourself a few spoons for the Sundae drizzle.
  3. Add the melted chocolate, plant-based milk, apple sauce and oil into the big bowl to the dry ingredients. Mix well until you get a smooth texture.
  4. Lightly oil your muffin pan (20x25cm), sprinkle some cocoa powder all over the pan. Fill pan with brownie dough.
  5. Bake for 25 minutes (time will depend on the height of your brownies).
  6. For the Sundae you’ll need: 2 Brownies, 2 scoops of vegan ice cream (vanilla, chocolate or caramel, use one or two different flavours) and some extra squares of Ritter Sport 61% Fine Dark Chocolate.
  7. For toppings you’ll need: toasted almonds and melted Ritter Sport 61% Fine Dark Chocolate for drizzle.
  8. Assembly: Serve in a glass or bowl of your choice. Top your brownie with 1-2 scoops of your favourite non-dairy ice cream. Drizzle generously with melted Ritter Sport 61% Fine Dark chocolate. Sprinkle with toasted almonds and add 3 squares of Ritter Sport 61% Chocolate on top. Enjoy!

Ritter Sport 61% Fine Dark Chocolate is available for purchase from selected NISA & Spar Stores for £1.79.

MARCO PIERRE WHITE COLLABS WITH P&O CRUISES

MARCO PIERRE WHITE COLLABS WITH P&O CRUISES

P&O Cruises new ship Iona to feature 30 bars and restaurants, menus by Marco Pierre White and destination-inspired dishes.

P&O Cruises new ship Iona will feature 30 bars and restaurants, new menus by Marco Pierre White; destination-inspired dishes and the “best burger at sea.” 

Iona is also set to be home to new restaurants created exclusively for the ship including The Keel and Cow gastropub; Ripples gelateria and The Glass House serving a tapas menu designed by Spanish chef José Pizarro.

The Chef’s Table is also new and developed for Iona’s gala celebration nights by Marco Pierre White and Eric Lanlard. The menu features wine recommendations by Olly Smith who has also curated a wine selection for The Glass House.  

Guests at The Chef’s Table will be able to order gazpacho soup, incorporating P&O Cruises Marabelle Gin distilled on board; fillet of turbot with a viennoise crust; New England lobster mornay and classic beef Wellington. Biscuit glace, comprising of a hazelnut parfait, raspberry coulis and almond tuile, and dark and milk chocolate Tonka bean tear drop are just two of the desserts available.

Menus inspired by Spain and Norway, the countries Iona will visit, also feature on the new ship. P&O Cruises is collaborating with Spanish chef José Pizarro and Norwegian chef Kjartan Skjelde as well as Norwegian cook Marte Marie Forsberg to create dishes for Iona.

José is bringing his talents to Iona with a tapas menu for The Glass House as well as creating street style dishes for Taste 360. Kjartan has created a bespoke six-course tasting menu exclusively for Epicurean while Taste 360 and Iona’s freedom dining restaurants will feature Norwegian dishes by Marte Marie.

Also new for Iona is P&O Cruises partnership with Snowflake Luxury Gelato to create Ripples gelateria which will offer gelato cakes; sundaes; customisable sticks; ice cream cookies and a gelato afternoon tea.  

Other highlights on board include:

·        The Limelight Club
A three-course meal and entertainment provided by some of Britain’s best-loved performers. Dishes will include –
–        H. Forman & Son Mojito cured salmon with cucumber jelly, lemon aioli, pickled cucumber and nori crisps
–        Pavé of line-caught sea bass with a pancetta, broad bean, shallot and pea fricassée, lemon and herb gnocchi and white wine parmesan cream
–        Dark and white chocolate mascarpone bomba, raspberries and amarula ice cream.

·        Anderson’s Bar and Library
P&O Cruises Marabelle Gin will be created in the world’s first gin distillery at sea.

·        Epicurean
Fine dining with exquisite dishes inspired by British and Norwegian ingredients to reflect Iona’s itineraries

Norwegian tasting menu at Epicurean
Regional Nordic flavours feature in the six-course tasting menu created by award-winning chef Kjartan Skjelde. Dishes will include –
–        Fillet of lightly smoked mountain trout with horseradish cream, pickled cucumber and puffed rye
–        Fillet of Jæren coastal lamb, potato cream mayonnaise, white onions, baby carrots,  hispi cabbage, jus gras, butter emulsion and chive oil
–        White chocolate espuma and cloudberry sorbet with meringue, caramelised white chocolate and cloudberries.

Eric Lanlard’s Afternoon Tea at Epicurean
The ultimate indulgence: master pâtissier Eric Lanlard gives his take on afternoon tea. This features savoury porcini and pancetta éclairs, pistachio petit choux with red berries, marble swirls red velvet cake pops and orange blossom and bee pollen scones.


Contemporary bars and restaurants:

·        The Glass House
Restaurant offering light bites, lunch and evening meals and a tapas menu designed by José Pizarro with wines selected by Olly Smith.

·        The Keel and Cow
Gastropub serving dry-aged steaks, British classics and The Prime Minister burger. This P&O Cruises signature burger “the best burger at sea” features an 8oz dry aged prime beef patty, Isle of Wight blue cheese, dry cured bacon, beefsteak tomatoes,  pancetta jam, onion marmalade, roasted garlic mayonnaise and pickled gherkins in a salted bun.
      
Casual dining:

·        Vistas Café Bar
Café serving Eric Lanlard’s pâtisserie and sweet treats with Costa coffee and teapigs™ tea.

·        The Quays – Fusion; Hook, Line & Vinegar, Boardwalk Diner
A sociable piazza offering Asian food at Fusion, fish and chips at Hook, Line & Vinegar and American style classics including hot dogs and burgers at Boardwalk Diner.

·        The Olive Grove
Mediterranean restaurant with a menu featuring antipasti, paella, tagines and sharing platters.

·        The Beach House
Designed with families in mind and serving hearty grills and seafood inspired by Latin America and the Caribbean.

·        Taste 360
Burgers, hot dogs, oven-baked pizza and José Pizarro’s menu of authentic street food.

·        Ripples
Gelateria, in partnership with Snowflake Luxury Gelato, serving gelato cakes, sundaes, customisable sticks, ice cream cookies and a gelato afternoon tea.  


For more information or to book call P&O Cruises on 03453 555 111, visit www.pocruises.com or contact a travel agent.
SALFORD DISTILLERY SIS4ERS LAUNCHES GIN-IN-A-TIN

SALFORD DISTILLERY SIS4ERS LAUNCHES GIN-IN-A-TIN

Salford gin makers SIS4ERS Distillery is launching its first range of gin and tonic pre-mixed cocktail cans.

Available in two flavours, the collection will include the SIS4ERS Signature gin and Indian tonic, and a SIS4ERS Strawberry gin with elderflower tonic.

The cans bring to life the beautiful blend of carefully selected botanicals that give SIS4ERS gins their sophisticated taste. The smoothness of the gins derives from the long-distillation and vapour infusion process, ensuring full-bodied flavours in every can.

Best served chilled, the gins will be mixed with tonics and are the perfect ‘single’ measure. The cans will be available in 250 ml cans from the distillery’s web shop.

This year the pre-mix cocktail market has seen growth due to covid spending, currently it is the second largest category in alcohol after single spirits.

The sisters believe the cans will be a nice ‘ready-to-drink’ treat for shoppers looking for a lockdown or curfew tipple to have ready in the fridge. The distillery is also exploring opportunities to work with gig and theatre venues on the sale of the cans when events return next Spring.

“We are really excited to introduce our cans to the web shop and retailers, it is a great way for people to try our gins and purchase as a single serve. We know as people head into winter, they are looking to have more of their favourite drinks stocked up in the cupboards or fridge, so it’s a great opportunity for us to raise the profile of our brand.” – Lucy McAvoy, Sales and Marketing Director for SIS4ERS Distillery

Born and bred in the heart of Salford, ‘McAvoy sisters’ Kerry Collins, Hayley Robinson, Kate Haslam, and Lucy McAvoy first launched SIS4ERS Distillery in 2018.

Today the gin makers produce a range of six delicious flavoured gins, available from the web shop. Last month SIS4ERS launched a limited edition ‘curfew’ peach gin called ‘Home at 10’

OUR STAY AT THE CAVENDISH LONDON

OUR STAY AT THE CAVENDISH LONDON

We stay at the deluxe British hotel in our first visit to London post-lockdown.

Situated on prestigious Jermyn Street in the heart of Mayfair, home to London’s finest men’s tailors, food and wine merchants, restaurants, hotels and art galleries, this four-star hotel is certainly high-end and high quality.
 
The stay 
Everyone looks for a home away from home whilst travelling and you need look no further than the comfort of The Cavendish London’s luxurious yet homely, beautifully decorated rooms. We were lucky enough to stay on its top floor, which boasts panoramic rooms of the capital city. The beds are as comfy as they are large, and the rooms are complete with interactive HD TVs and sound systems for your entertainment. There are desks for work, walk-in wardrobes for clothing, and tables and chairs to relax in and enjoy the views.
 
In the stunningly spacious bathroom, you can sink into the deep en-suite bathtub or enjoy an invigorating power shower. Jack and Jill twin sinks with picture perfect inbuilt lighting make getting ready for the day or night ahead easy and enjoyable.
 
The food
We enjoyed a delicious dining experience at The Cavendish’s 2AA Rosette Petrichor Restaurant and upon arrival at our table, which overlooked the upmarket, world- renowned Fortnum & Mason, we were greeted with a bottle of the finest Champagne. We were hosted by Amanda, who we can only describe as charming and knowledgeable. And the food? Well, we can definitely see why it’s award-winning. We started with thinly sliced beef carpaccio coupled with a crispy and moreish ox cheek croquette – a recommendation of Amanda’s and we weren’t disappointed. Gooey melt-in- the-mouth burrata with roasted chilli and pepperonata also went down a treat. To follow, was creamy artichoke and saffron risotto topped with Berkswell cheese (rich but broken up by crunchy, fresh artichokes) and, of course, a sumptuous steak. A 300g sirloin to be exact, teamed with sautéed spinach, triple-cooked chips, caramelised shallots, creamed celeriac and parsley crisps.
 
This fine dining restaurant serves modern British cuisine using fresh, seasonal produce. Guests can also enjoy an after work or pre-dinner tipple in the cosy Petrichor Bar & Lounge, which has an extensive drinks list and stylish seating area.
A stay at The Cavendish London is ideal for business and leisure travellers alike; it is a stone’s throw from some of London’s most famous hotspots, including Piccadilly Circus, Buckingham Palace, Regent Street, Oxford Street and the West End theatres, plus there are great transport links to other areas of London and its surrounding areas. Our delightful experience in the Petrichor Restaurant highlights exactly why it should be a must visit for food lovers everywhere.
Find out more here

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