Past Events

A Walking Tour of Manchester with Foodie Destinations on 30th May 2024

..and the weather stayed dry!
Manchester IWFS enjoyed a guided food (and wine) walking tour of Manchester’s Ancoats and Northern Quarter areas.  Excellently organised by Scranchester tour guides to accommodate walkers of all standards, we learned about the history and rejuvenation of this area of the city, admired commissioned art work and road signs of different colours, whilst discovering and enjoying hospitality in new, carefully chosen venues.   

+Meeting at The Craft and Design Centre, for cheese and wine and cured meats, we then separated into two groups to sample a variety of ‘scran’ in each venue; fish tacos, mushroom croquette with black garlic aioli, corned beef hash, a sausage roll with a difference, cheese and onion pizza, and pastel de Nata.

We all met up again to compare notes and finish with a delicious  Tarta de Santiago with clotted cream and saffron honey at Jayne Eyre’s,
It was good to try something a bit different and much enjoyed!  We will surely revisit.  

Ruth Hurst

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Dinner at TNQ on 22nd April 2024

I am delighted to review another successful IWFS Manchester Branch event held on Monday 22nd April 2024 , which received a very positive and glowing feedback from the attendees. This was an evening comprising a delightful ambience, fabulous food, good wine and convivial company all enjoyed at what has now become a favourite venue, TNQ Restaurant in the the heart of the buzzing Northern Quarter of Manchester.

The evening started with an aperitif of Champagne Paul Breteuil Premier Cru made from Pinot Noir, Pinot Meunier and Chardonnay grapes. This was a very palatable Champagne, with a good colour, and lovely smooth bubbles.  It was followed by a delicious seasonal menu created by Chef Patron, Anthony Fielden.

The starter can only be described as a delicious bouquet of light and very individual flavours, beautifully presented - grilled octopus, new potatoes, chorizo, mojo verde, pickled carrots and smoked cod roe.  This was served with an unpretentious Pecorino - Amodo, Terre de Chieti I.G.T.  - dry white, which was straw yellow in colour with a floral bouquet of acacia and jasmine  - a most pleasant quaff.

A main course of roast chicken, chicken livers, spring onion hash browns and truffle foam was perfectly accompanied by an absolutely delicious Italian red, Montepulciano d'Abruzzo , Marchesi Ervani D.O. C..  This was dry with a soft taste of red fruit, delicate hints of ripe cherry and a sweet-smoky finish.

Pudding was a pretty array of early season berries, meringue, whipped mascarpone and raspberry sorbet.  It was a most fitting end to an absolutely delicious flavoursome meal.

Dr Jane Barber