THE GOOD FEEDS

As part of A Good Feed we will be hosting special daily FEEDS centred around cooking with fire in Sadler's Yard.

These Feeds are advance ticketed events with limited places available for each sitting. Your £10 ticket price gets you a portion of each dish the chef is serving up at your chosen Feed. 

LORD LOGS AKA MARK PARR / A MEAT FEED
Friday 25th May 2018
5pm / 5.40pm / 6.20pm / 7pm / 7.40pm
£10 adv. tickets + booking fee available HERE


Secure your place at the Lord Logs table as he cooks up a full pig over open fire in Sadler's Yard for a one-off Friday evening feed. Pork supplied by Littlewood's Butcher in Heaton Chapel.

Mark Parr - AKA Lord Logs - is the founder of The London Log Company, which supplies some of the best restaurants with logs, charcoal and woodchip. He is passionate about cooking and food, and talks of wood as another ingredient in a dish. He is often on hand and in the thick of it with the restaurant and event industry and has worked with the greats; Francis Mallman, Niklas Ekstedt and Yotam Ottolenghi, to name a few. Lord Logs is coming to A Good Feed and will be putting together a bang-up meatcentric Feed. You can have a chat with the man himself and get in on a little bit of the action of prep and cooking too if you so please!

HONEST CRUST x VEG PEOPLE / A FLATBREAD FEED
Saturday 26th May 2018 
12pm / 12.40pm / 1.20pm / 2pm / 2.40pm 
£10 adv. tickets + booking fee available HERE 


Richard Carver of Honest Crust will be creating A Flatbread Feed to remember. Combining hogget, borlotti beans and veg from their friends at Veg People. Your ticket gets you a front row vantage of Honest Crust in full flight and your unique Good Feed flatbread featuring the below ingredients. Note that this feed is not suitable for vegetarians or vegans.

Hogget
Borlotti beans
Salsa verde
Charred gem lettuce
Sourdough flat bread

WHERE THE LIGHT GETS IN / A FISH FEED
Saturday 26th May 2018
5pm / 5.40pm / 6.20pm / 7pm / 7.40pm
£10 adv. tickets + booking fee available HERE


Founder of Where The Light Gets In (WTLGI), Sam Buckley, will be creating a fish focused feed using fire in Sadler's Yard. Fish supplied by Out of the Blue in Chorlton.

WTLGI, Stockport, aims to tell a story through a selection of plates.  They don't offer a menu but instead create a unique dining experience from what has been caught, harvested and slaughtered that day. Sam Buckley will bring this exciting concept to A Good Feed for a special Saturday evening service. Having worked in some incredible kitchens - Gary Rhodes in Manchester, Paul Kitching’s Juniper, Simon Rogan’s L’Enclume - you will not be disappointed by what Sam has to offer.

ALLOTMENT / A VEGAN FEED
Sunday 27th May 2018
5pm / 5.40pm / 6.20pm / 7pm / 7.40pm
£10 adv. tickets + booking fee available HERE


Join Matt Nutter of acclaimed vegan restaurant Allotment for a Sunday service as Matt serves up a special menu over fire in Sadler's Yard. We hear whispers of confit aubergine steak and salt-baked pineapple. Menu to come. 

Winner of Restaurant Of The Year - CityLife Awards 2018
Winner of Chef of The Year - Manchester Food and Drink Awards 2017
Winner of Best Vegetarian Restaurant - Manchester Food and Drink Awards 2017
 

"We don’t do boring at Plant Food Power Chef, so we’re here to show you just how easy it is for you to bring veganism into your life, without sacrificing your taste buds. We’re not here to convert you or change your views. This isn’t a cult. But we see nothing wrong with wanting people to try out a healthier way of living." Matt Nutter AKA The Plant Food Power Chef

THE CREAMERIES / A VEGETARIAN FEED 
Monday 28th May 2018

12pm / 12.45pm / 1.30pm / 2.15pm
£10 adv. tickets + booking fee available HERE


Mary-Ellen McTague of The Creameries will be cooking up the following over fire in Sadler's Yard for a special Bank Holiday Monday dinner service : Home-made cheese and onion flatbread with root vegetables and whispers of a whey drink. This service is suitable for vegetarians. 

Mary-Ellen McTague grew up north of Bury, in Lancashire, and left university to cook for touring bands at Manchester's Roadhouse. Keen to gain more experience, she became the first female chef at Michelin-starred country house hotel, Sharrow Bay.

She joined The Fat Duck in 2002 and progressed from the pastry section to become sous chef under Heston Blumenthal and Ashley Palmer-Watts. She then worked on historical research and development at The Hind's Head, contributing dishes to The Fat Duck's menu. 

In 2006 she left The Fat Duck and worked for Lancashire restauranteur Paul Heathcote before moving on to Ramsons, the award-winning restaurant in Ramsbottom. 

Mary-Ellen was the chef / proprietor of Aumbry in Prestwich from 2009 to 2014. It opened on a shoestring in 2009, and evolved to serve a thoughtful, contemporary British menu - starting with bread and warm dripping - which drew on historical influences and the best and most unusual of British seasonal produce. Mary-Ellen appeared on BBC2's Great British Menu in 2013 and 2014, and both times reached the North West finals. 

Since Aumbry closed in 2014, she has run literary-themed pop up events at Manchester's Central Library and the Anthony Burgess Foundation, and was commissioned by Manchester International Festival in 2015 and 2017 to create dining experiences connected with Festival shows.

More recently she worked as Executive Chef for both the Real Junk Food Project Manchester and Manchester Art Gallery, and is now working on a new opening of her own with baker Sophie Yeoman and designer Soo Wilkinson - The Creameries in Chorlton - which is due to open in April 2018. 


 

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