Umami: The Fifth Taste

To finally incorporate a little of my degree - the Linguistics part - into this blog, I'll give you the etymology of the Japanese loanword that takes both the title of this post and the name of the restaurant to follow. 'Umami', pronounced /uːˈmaːmi/ (bonus phonology revision) translates as a 'pleasant savoury taste'. Now included with the four classic taste dimensions: sweet; salty; bitter and sour, it can be recognized largely in Japanese cuisine often found in the additive known as MSG. This flavour is associated with a salty, savoury taste which is why its inclusion in the basic list was in dispute. However, the distinction from the 'salty' category can be made due to the way that Umami can be created through combinations of savoury foods put together. Think Remi with his cheese and strawberry in Ratatouille.

The climax

Umami means adding the intense flavour that you need in order to enjoy your meal to the full extent. Parmesan on spaghetti Bolognese. The little bit of burnt on your roast potatoes. Mustard on ham. Fish and chips with tartar sauce. Soy sauce on sushi?

Umami! You've got it!

It's also the name of a lovely underground noodle bar on Oxford Road (the Manchester version). Having visited on five occasions without a single disappointment, I thought a review of my fifth taste was in order.

On descending the restaurant's steps I first expected to be greeted with a neon-lit counter, hectic atmosphere and claustrophobic but versatile seating - a sort of cross between Archie's Milkshakes and Yo!Sushi. This presumption was only due to a glance at the offer of a £5.95 lunch deal and the coloured sign modestly pointing to 'noodle bar'. What in fact lives at the bottom of those stairs is a sophisticated and authentic Japanese restaurant that is a great meeting place for lunch or dinner, student or superior.

Shiny rectangular wooden tables stand at perfect elbow-resting height, with matching benches and similarly sized Japanese artwork adorning the right wall. Another wall gives home to the half-open kitchen with a tall bar for freshly made orders to wait. Those orders don't wait long as staff are attentive and efficient, in fitting with the place's clean and functional look. Despite the sleek design, the restaurant still holds just the right amount of character, being underground and spacious without feeling confined or empty.

The food itself is similarly simple without being boring. Mostly centred around noodles in various sizes with differing broths and flavourings, the menu also offers fried rice dishes and an appetizing selection of small plates or starters.

Vegetable salad

Gyoza dumplings

From the vast amount that I have tried, I would particularly recommend the crispy salt & pepper tofu - perfect for first time tofu-triers, or those who've had bad experiences with the spongy stuff tasting like well, sponge. The king prawn gyoza dumplings are equally satisfying and when dipped in the sweet sauce really create that UMAMI flavour (how fun learning can be!)

Char siu ramen

Monk's broth

The udon and ramen soups are honestly much of a muchness for me, which doesn't mean to say they are not good. The combination of noodle and broth makes a refreshing lunch and a spicy one is perfect for a cold winter day. Offerings on the lunch menu are a careful selection of the best sellers that the chefs are readily prepared to make in a short time,  it seems  encouraged during this time as a means of practicality for the staff. This means that you're not getting a pared down version of something from the full list, so it's a win-win situation.

Vegetable tempura

The speed of service here means I'll normally go for lunch so I can spend more time doing nothing quickly get back to the library. However, on occasions where I've dined in the evening it has also been a lovely choice, always positively commented upon by the friends I have taken. Although one night we gave in to the temptation of Japanese beer Asahi, a regret after examining the receipt to find it was £3.60 a bottle. I suppose that's just how these restaurants make their money, but as a student it's unlikely that I'd opt to have a drink there again.

Noodle party

To conclude, I'd describe Umami as an up-market and less commercial Wagamamas that guarantees a fulfilling meal. It won't blow your tastebuds, but it'll pleasure them.

Umami
Japanese Sushi Noodle Bar Restaurant
147/153 Oxford Road 
Manchester
M1 1EE
http://www.umami.cc/

Note: you may notice the mention of sushi in the address above, this is something I'm yet to try here but would love to hear any feedback from those who have!

How to make life worth getting up for.

Don't despair of the title, this is still a food blog. If you're like me, which I suppose most people are in this aspect of life, you hate the mornings. You really struggle to convince your brain that there is any reason worthwhile enough to remove yourself from the warmth and bliss of the duvet cave. A lecture? No. A meeting? Nope. An exam? Definitely not.

In the sleep-addled mind of the newly woken, it is near impossible to evaluate the importance of any oncoming activity.

Trying to comprehend a mobile version of yourself, outside of the house and fully involved in some kind of task seems absurd and ever-distant. But the thought of food, food that doesn't take long to prepare, food that is tasty and exciting - that promise of instant gratification is the best way to get out of bed. Thus why I value the importance of having a delicious breakfast.

Perfect porridge base:

Oats

Water

Milk

For one serving, I put 3 heaped tablespoons of porridge oats into a saucepan and cover with water about 2cm over where the porridge lies. I don't have a specific measurement for the liquid because I do it by eye every time and it depends on personal preference. I like mine creamy but I almost treat the porridge like a risotto - letting the oats absorb and adding more liquid as I go along.

It's normal to do everything slowly in the morning, which is why this porridge takes around 10-20 minutes to make. Obviously it is possible to make it faster simply by adding less liquid and keeping the heat on high with a watchful eye. But I like to take my time and ensure the texture is really soft and as one mouth perfectly requested: 'tasting as little like oats as possible'.

First, bring the mixture to the boil and add water or milk as necessary. I use skimmed and find that the texture is still perfectly creamy, despite what others may insist on. Once boiled, turn the heat right down and let the porridge cook, almost reducing it. It's ready to eat as soon as the liquid is absorbed, but if you have the time, it's preferable to heat the porridge on low for around 15 minutes - frequently adding more liquid to maintain the consistency. I tend to use about half and half water and milk.

The part worth getting up for - the add-ins:

Cocoa, dark chocolate and chopped walnuts

Banana, syrup and cinnamon

Mixed nuts and syrup

Seed, raisin and banana

These are just a few staples, but the combinations are endless. Another favourite of mine is to mash a whole banana, add after the boiling stage with a generous spoonful of peanut butter and melt. I love porridge because it's warming, filling, and a lot healthier than packaged breakfasts. Please share any unlikely combinations in the comments below!

Warm Cinnamon Monkey Bread with Rum Spiked Frosting

I don't really like tradition.

'We have to have sprouts', 'We can't have Yorkshires', 'We have to have Christmas pudding'.

Why? Christmas is supposed to be one of the most enjoyable days of the year, why set any restrictions? With regards to Christmas food, my view is that if you want it, have it. 

I'm not saying I'm a tradition anarchist who eats spaghetti and garlic bread on December 25th, but there's nothing wrong with those who do. If I fancied it, I would. That's why this year I decided to replace the tradition of eating aged, brandy-soaked dried fruit (otherwise known as Christmas pud) with a similarly-spiced hot and sugary baked dough.

Behold the Monkey Bread:

It's like one giant sweet cream-cheese covered cinnamon roll doughnut. 

Christmas has passed, but in lieu of following tradition, why not make this dessert all year round?

The dough:                                                                                        

4 tsps yeast (from a packet)                                                                

1/2 cup warm water                                                                           

2 tbsps sugar (any)                                                                              

2 tbsps salted butter                                                                            

1 large egg                                                                                          

1 tsp salt

2½ - 3 cups plain flour

Sugar topping:

2½ tbsps white sugar
1 level tbsp ground cinnamon
6 tbsps salted butter, melted
2½ tbsps brown sugar
½ tsp vanilla extract

Combine the first 3 ingredients and whisk til combined. Leave to sit for 5 minutes until yeast has activated and the top is slightly frothy. Add the butter, egg, salt and gradually begin adding the flour, until the dough comes together and is manageable by hand. Work onto a floured surface and knead for around 5 minutes. Roll into a ball and place into a large bowl (the one you used for mixing is fine) and cover loosely with a tea towel. Leave in a warm-room temperature place for around 2 hours, or until doubled in size. When the dough is ready, turn out onto surface and cut into around 34 pieces. Mix the dry ingredients of the sugar topping in a bowl. Roll the individual dough pieces into the sugar mixture and arrange into a greased round cake tin. If you have a ring mould, excellent! Use it. I sadly did not but managed to DIY one by use of a small ceramic jug.

Any thin, round oven-safe object should work for this, just place it in the middle of your greased cake tin (and grease the object too). Once this is set up you can arrange the dough balls around the shape. Leave to rise in this position for another hour, half an hour through the waiting time is a good time to preheat the oven to 200ºC. Just before baking, mix the remaining ingredients from the sugar topping and pour over the balls.

Bake the dough for around half an hour, or until risen and nicely browned. Leave to cool for 10 minutes then turn onto a plate, then back on to another plate so the bottom is the side that was touching the cake tin.

Frosting:

3½ tbsps butter

4 tbsps cream cheese

3 tbsps icing sugar

1 tbsp alcohol of choice (I used Captain Morgan's Spiced)

1 tsp syrup (maple or golden)

Melt the butter and cream cheese in a small bowl in the microwave, Stir and add the remaining ingredients until smooth. Transfer to a small jug and drizzle over the bread. Use the leftovers for extra moisture when serving. 

Best enjoyed warm with a mug of coffee.

Without a doubt the best curry I've ever made.

Completely stolen from BBC Good Food.

I normally gravitate away from home-cooked curry and towards the take-away variety, for the well known reason that it's just not the same. While creation in a saucepan from a spoonful of paste, chopped vegetables and diced chicken is time-efficient, flavours are generally disappointing. On noticing my purchase of a box of Taste the Difference chicken thighs & drumsticks (£1.19 from £4.75 in the reduced section), my housemate shared this recipe with me for which, due to our impressive spice rack, I only needed a few extra items. 

Action shot

 Marinade:

• 2 chicken thighs cut into two (or 4 and omit drumsticks)
• 2 chicken drumsticks
• 120g yoghurt
• 2 tbsp ginger and garlic paste
• 1½ tsp salt
• 1 lemon, juice only
• 3 tsp red chilli powder
• 1 tbsp ground cumin
• ½ tsp garam masala
• drizzle of oil

Oven 200ºC. Make cuts in the chicken pieces with a corrugated knife to help the marinade absorb. Mix the remaining ingredients in a bowl then pour over the chicken in a dish lined with foil, making sure each piece is coated. Chill in the fridge for 10 minutes. Roast the chicken for around 15 minutes, turning halfway to ensure even browning. The chicken does not need to be fully cooked as it will be added to the sauce later. Set aside and keep the juices. 

 

Sauce:

• 2 tins plum tomatoes
• 5cm/2in piece fresh root ginger, peeled, half crushed and half finely chopped
• 4 garlic cloves, peeled
• 4 green cardamom pods
• 1 bay leaf
• 1 tbsp red chilli powder
• 80g butter, diced
• 2 green chillies, slit lengthways (I used a smallish one and a large green birdseye)
• 3 tbsp coconut cream/single cream (optional)
• 1 tsp salt
• 2 tsp fenugreek
• ½ tsp garam masala
• salt and pepper
• 2 tbsp chopped fresh coriander, to garnish
• 
  

Place the tomatoes in a pan with 125ml/4fl oz water, the crushed ginger, garlic, cardamom and bay leaf. Simmer until just before the boil and blend with a hand blender in the pan. Add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and the cooking juices. Pour in a cup of water and simmer for about 3-5 minutes, or until the water is absorbed and the sauce returns to its original glossy consistency. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, or until the chicken is cooked through and the sauce is beginning to acquire a glaze. Add the chopped ginger, green chillies and cream and simmer for a minute or two longer, taking care that the sauce doesn't split. Stir in the salt, fenugreek leaves and garam masala, then check the seasoning. 

Serve on a bed of basmati rice (100g per person) and garnish with fresh coriander. Excitedly run  around the kitchen exclaiming 'it looks like a REAL curry!'

• 
  

Hard work? There's just no knead.

Another post, another bread recipe. Inspired by a blog favourite of mine Budget Bytes, I prepared this unbelievably easy focaccia in time for a dinner party turned booze-up at fellow food enthusiast Hester's apartment. The guests were impressed.

I felt almost embarrassed to take compliments for something that was so simple to make, but not so embarrassed that I didn't glowingly reply 'it was nothing'. (It really was.)

Not out of place at a gourmet meal

Ingredients:

120g wholewheat bread flour

360g white bread flour

1/2 teaspoon instant yeast

1 1/2 teaspoons salt

480ml water

3 tablespoons olive oil (the better the quality, the better the bread)

Sprinkling of herbs - salt & rosemary is a classic combination, or basil and garlic

Method:

Add all of the dry ingredients to a large bowl and stir. Add the water and stir gently with a spoon until the mixture is combined and in a sticky ball. Cover loosely with a tea towel and let sit overnight/about 14 hours.

When you're around 2 hours before needing the dough to be ready, prepare a tin with oiled greaseproof paper or foil and and pour the dough onto the sheet. Stretch to the edges of the tin and let sit for another hour. Poke dimples in the dough and drizzle with extra olive oil, don't worry about adding too much. Sprinkle with extra herbs and salt. 

With the oven preheated to 200°C, place a sheet of foil over the mixture and bake for 20 minutes. Remove the foil and bake for a further 20 minutes, or until brown.

 Wait until cooled to slice or enjoy hot.

If you're worried about cooking times or leaving the dough for too long, you could always mix the dry ingredients before you go to bed and add the water when you get up in the morning. Minimum time and effort involved, and lovely risen dough for when you get home.

Prep time: Around 16 hours (the majority of which you will be sleeping for)

Hands-on time: 20 minutes

Oven time: 40 minutes


Extra step-by-step photos:

Naan Bread

Bread always seems like one of those foods only to be tackled by those who know what they’re doing - ‘leave it to the professionals’ - you probably think. No matter how many times you've baked a cake, made cookies or cupcakes, there’s something daunting about using yeast. What if it goes wrong?!

Really, it’s just as likely to go wrong as a cake, and in turn, just as likely to go right.

Flatbreads are a lot easier than loaf-style breads as there is little work in the way of kneading and shaping. Proving means it takes that little bit extra longer than making a cake, but if you plan ahead you’ll have fresh naan quicker than you can walk to the shop and buy a packet. And nothing makes you feel more like a genius than when your own bread looks like REAL bread, (except maybe getting a 1^st in your degree, but never mind that when you can make naan).

Ingredients:

Makes 6-8

½ packet dry active yeast

1 tsp sugar

110ml room-temperature water

Around 400g wholemeal or white bread flour (I used wholemeal)

½ tsp salt

50ml oil (vegetable, olive, any)

75ml natural/greek yoghurt

1 egg

Directions:

In a large bowl, mix the yeast, sugar and water. If the water is cold from the tap, warm in the microwave for 10 seconds to help to activate the yeast. Let sit for a few minutes until the mix seems bubbly and slightly frothy. Then stir in the oil, yoghurt and egg. Add the salt, and work in the flour about a third at a time until well combined. Keep adding flour until the mix becomes doughy and you are unable to stir it. At this point, turn out the dough onto a floured worktop and begin kneading for around 3 minutes until the dough is smooth and soft but not sticky. Use your own discretion with the amount of flour, you may not need it all or you may need a little more. Cover the dough with a tea towel and leave in a warm or room temperature place (DON’T leave it in the oven on low – I did this and ended up with half cooked dough which went in the bin).

 Leave for around an hour or until doubled in size, then flatten the dough and cut into 6/8 equal portions. Roll each piece into a ball then flatten out to circle-resembling shapes. Heat a non-stick frying pan with a small amount of butter or cooking spray and fry each piece at a time, heating the bottom til bubbles have formed and the underside is brown, then flipping. Each naan should take about 4 minutes but it’s very easy to see done-ness by eye. Serve with curry, eat plain with butter or use as a wrap with salad and various fillings.

Bonuses:

-          Way healthier than shop-bought naan due to lack of preservatives

-          Amazingly cheap, no fresh ingredients required

-          Leftovers can be frozen and reheated in the microwave

-          Your friends will think you should go on masterchef

Next stop: paratha or peshwari naan. Anyone got a good recipe?

Review: Electrik Food

Meeting my Dad for lunch in Manchester, I happily seized the offer of taking the car to try somewhere a little different. We ventured to Chorlton, a small town just outside of Manchester between Fallowfield and Didsbury. Note for Fallowfield dwellers: it's very easy to get to with the 168 or 169 bus, especially great if you have a bus pass!

When it comes to restaurants, I am very guilty of judging a book by its cover, but I think a lot of the time the judgement bodes true. I see clean lettering, rich wooden surfaces and bold colours and assume a menu that consists of food quirks and on trend dishes. In this case, I was right, and even taken beyond my expectations.

Observe the wood

Drawn in by the striking black & orange sign and little outdoor front seating area, we were enticed further by the layout as we entered to bright pink walls and soft blue seating. The bar is well lit and adorned with homemade cakes, colourful teas and a wide selection of spirits. Some were sat on high chairs with pints of craft ale, showing Electrik's versatility as a place for drinking, dining, snacking or coffee-and-cake-ing.

As if we weren't already, the bonus of 50% off all food in October had us sold, and we made our way to a booth-style table. Impressed by the menu's variety yet simplicity, we chose Patatas Bravas (one of my favourite tapas dishes, when done properly) and the Teriyaki Salmon. Due to the offer on food, I went all-out and got a soft drink - elderflower & lime cordial with soda. Wild, I know.

Food arrived shortly and was beautifully presented. I dived into the fried potatoes first, tweaked with the addition of chorizo, small capers and a fried egg. The chorizo was delicious, and the egg was a lovely addition to an authentic Spanish classic. However, the whole dish was a little oily for my liking, as I prefer really crispy dry potatoes with a fluffy centre. I also had extra mayo as the dish didn't come with the traditional garlic aioli and tomato sauce. I think the red oiliness may actually have been their version of the tomato sauce, but I don't think it worked as well as it could have. Still, a great innovative dish with a lot of thoughtful touches.

Observe the oil

The teriyaki salmon was faultless. Sat on a bed of ripe green pak choi and red onion salad, the black sesame skin made the dish look stunning. It was sweet and tangy, the textures of the crunchy salad and soft fish contrasting perfectly. I also liked that this dish was an interesting healthy option. Flavours were used cleverly to make simple food taste delicious; the salmon was glazed with japanese teriyaki, and the salad tossed in chilli and fresh lime. 

Observe the beauty

More than contented with our mains, we stayed for coffee and cake/cappuccino and carrot. Carrot cake is always a winner and this one didn't change that sentiment, the experimental courgette and lime cake was also a pleasant surprise. Our waitress was highly apologetic about the delay of my cappuccino as they had to run and get milk from downstairs, I was happy to swap to a black americano but she insisted and I was glad as the coffee was worth the wait. The overall service was great, all of the staff were very friendly and receptive to engage with my ever-chatty Father.

There were plenty more things on this menu that I'd like to try, particularly including the beef bourguignon with mash, bacon and onions and the Spanish omelette with broad beans and pomegranate. Electrik have taken inspiration from a variety of cuisines to create an interesting, accessible and exciting menu. I'll probably be returning in the near future - before the month is out!

Electrik Bar
50% off food all October

559a Wilbraham Road
Chorlton
Manchester 
M21 0AE

http://www.electrikbar.co.uk/

Review: Guerrilla Eats

The label ‘hipster’ is thrown around a lot these days, especially in Manchester. The subculture is said to typically involve the likes of plaid shirts, skinny jeans and ‘geek’ glasses.

I confess guilty, guilty and guilty (they’re prescription, so it’s completely fine and not pretentious at all).

It must be something about the cobbled streets, the low-hung lighting and the functional/minimal decor of the Northern Quarter that makes people in Manchester want to grow a beard and start wearing vintage knitwear.

As with clothing fashions, food also moves with the times, keeping up with trends to satisfy the clientele’s current palette. ‘Hipster’ style is reflected in the food we are now offered: it is alternative and creatively presented. In my opinion, a great thing.

Halloumi is the plaid shirt of hipster food, brioche buns the oversized jumper. Sweet potato fries, pulled pork and craft beer are the alternative music of the culinary world. Nonsensical parallels aside, my point is not to criticise, but to congratulate the continuity with which Manchester churns out these exciting food innovations.

What better example to illustrate my point than an upcycled warehouse full of independent food vendors: Guerrilla Eats.

You don't get hipster without an edgy filter

Every Saturday from 5pm - 12am, a varying selection of talented street food micro businesses gather to host an evening filled with cutting-edge dishes made fresh before your eyes. This isn't an elaborate way of describing a greasy fast food takeaway convention, it is a collection of passionate and genuine foodies creating quality 'eats'.


















As I attended as part of a social with The Mancunion, I only bought two dishes of my own and had a sneaky taste of everyone else's (their reviews are to follow on the site). The first was from trader Mumma Schnitzel, which offered mini brioche burgers for £4 or 2 for £6. Naturally I went for the bargain combo of two, choosing the signature twice fried panko-crumbed chicken with sweet chilli sauce, and a less fiery chicken schnitzel with avocado and something else that I can't remember. Evidently, the former was the winner as the tangy taste stayed in my mouth and my memory. Crispy fried chicken on a soft bread is not a bite one forgets. Not to say that the avo-chicken wasn't good; my companion preferred this due to the lack of spice, thus proving that varying tastes were well catered for. Further proof of the mini-burger's success is my lack of photograph. Sorry.

My second choice was the delightfully monstrous toastie from Big Grillie Style. 'The Fresh Prince' was stuffed with pulled pork, mac and cheese (yes, pasta on bread) and extra grilled cheese. It's exactly this kind of diet-ridiculing fusion that gives the event its warfare-inspired name. These guys sabotage the fundamental rules of food combinations, and I mean that in a completely positive way. This IS a treat, it's not a waste of calories like eating a big mac and immediately wanting another one. It's filling, packed with quality ingredients and deliciously satisfying.

The Fresh Prince

Complemented by one of the bar's German swing-topped bottled lagers, this not-just-a-sandwich really hit the spot.

A potential souvenir

As well as serving great food, the atmosphere of the warehouse is something in itself. The long wooden tables, live DJ and fully stocked bar mean that this is a great place to spend an evening with friends. We made full use of the £4 cocktails mixed with scrumpy, rum and juice while others celebrated our outing with copious bottles of Prosecco on offer for the reasonable price of £16.

As there were traders there that I didn't sample and more to come each week, this is definitely an event I shall be returning to. Hipster food: keep it coming.

Guerrilla Eats
Free Entry
Every Sat 5pm - 12am
Blossom St,
M4 5AF
http://guerrillaeats.com/

Review: A Place Called Common

Located fittingly on Edge Street, this bar/restaurant boasts quality food, drinks and service with quirkiness and flare.

On my first visit to what's often shortened to ‘Common', I sat back to a window with a bright, full view of the bold yet minimal interior, comprised of a variety of organic colours and textures, such as wooden chipboard surfaces and vibrant paper artwork, giving warmth to the deep grey walls. Adding detail to the humble atmosphere of Common are a wide spread of colourful beer mats pasted to the walls and bar area, which decoratively highlight the extensive choice of unique craft ales in stock. Modest metallic furnishings combine with the friendliness of the staff to create this fresh hangout spot in the heart of the Northern Quarter.

Despite the tempting ale variety, I skipped straight to the cocktails. To start, my lunch companion and I shared the curiously named 'Beet Down', which, according to the barman, is a concoction of beetroot, vodka, passion-fruit, and egg whites. Made obvious by this vibrant pink number, Common offers much more exciting cocktails than your standard Sex on the Beach (depending on who's the cocktail shaker, I suppose.) At around £8 on average, the cocktails on this menu are expensive but worth it for a treat or special occasion.

To nibble, we shared a portion of deep fried beer battered pickles and chillies. Like many other twenty-something year old foodies, they had me at 'deep fried'. Delicious, enough said.

For my main, I chose the shrimp, chorizo and avocado on sourdough toast with chipotle mayo. It was exactly as good as it sounds: the chorizo was fresh and flavoursome, and the spice from the chipotle perfectly balanced the creamy avocado. My companion went for the roast vegetable chilli, which was served up in its own hardened tortilla bowl, she found it 'inspirational', buying a pack of tortillas on the way home to later attempt a recreation of the dish. We shared sides of the Deep House Salad, which was a pretty mix of lettuce, cucumber and pickled cabbage but had nothing notably to do with house music, and Kimchi Slaw (I'd never heard of it either). To put it simply, our adventurousness paid off: both sides beautifully complimented or main dishes, and after some inspired researching (AKA, a quick Google), I now know that 'kimchi' is a fermented Korean dish with a variety of seasonings.

In addition to their inspired and varied menu, Common also offers a wide range of American style burgers, westernised Mexican food, local meats, cheeses, and deli style sandwiches, as well as various salads. It has also created a generous variety for those with dietary requirements, like vegetarians and vegans. Considering the menu’s assortment, I would definitely bank on there being something delicious for everyone at Common.

After licking up every last crumb of our meals, we sadly had no room for pudding, despite the shameless ogling of the Rocky Road that'd been giving us ‘the eye’ for the duration of our lunch. Then again, that’s just another reason to return.

39 to 41 Edge Street

Northern Quarter
Manchester M4 1HW

0161 832 9245

http://www.aplacecalledcommon.co.uk/