Past Events
Dinner at TNQ 13th May 2025
What a delightful fun and laughter filled evening was had when on Tuesday 13th May, 2025 the Manchester branch returned to TNQ one of our favourite independent restaurants in the Northern Quarter of Manchester. This is a dynamic neighbourhood known for its independent shops, creative spaces, and diverse culture, where street art, music, and unique eateries define the area.
The TNQ Restaurant named after this area is led by head chef Anthony Fielden, and has for 21 years thrived against the backdrop of this authentic modern food lovers paradise.
TNQ has deservedly received various awards, including "Leading Restaurant of the Year" from "This is Manchester Awards" in both 2022 and 2019.
Anthony is known for his focus on modern British cuisine using seasonal ingredients from the British Isles, the delicious delights of which were showcased in the creative bespoke menu he devised for our group!
Manchester was bathed in glorious sunshine, as members arrived and were greeted with an aperitif of Mythral Sparkling Rosé 2023, France. Thanks are due to our immediate past Chair, Ronnie Costello for selecting and sourcing this absolutely delightful sparkling rosé aperitif!
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Delightful on the nose, it is intensely aromatic, and explodes with flavour on the palate, thanks to its fruity and acidic aromas, with flavours of blackcurrant, berries and lemon, together with mineral notes that bring a freshness, perfect for quaffing on a warm Spring evening.
This lively pale wine comes from the sun-kissed landscapes of the South of France, renowned for producing exquisite sparkling rosé wine.
The name ‘Mythral’ is an ode to both the myth of the dragon of Provence and the Mistral wind that blows through the region. The warm Mediterranean climate and limestone-rich soils provide the perfect environment for cultivating the Grenache grapes used to create such a signature sparkling rosé. Winemaker Florence Delabre meticulously monitors every aspect of the winemaking process, from vine to bottle, ensuring that each sip of rosé sparkling wine is a testament to the winery's dedication to excellence and tradition.
Before the food was served, our Chair, Nicola McLoughlin welcomed us, together with our guests and thanked everyone for coming. She highlighted that future branch events dates could be found on the reverse of the menu cards, and prompted people to retain these for diary planning.
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Our meal began with a really imaginative and absolutely delicious starter of Grilled British asparagus,
Homemade onion brioche, Darleywood cheese, fried Crackbean duck egg, with fresh black truffle. The combination of these flavours perfectly complemented one another, and were a joy to experience!
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This perfectly cooked and beautifully presented dish was paired with a palate pleasing wine from the Languedoc region of France - Autantique Viognier IGP Pays d'Oc which is produced by one of France's most esteemed wine co-operatives. Founded in 1938 and uniquely inaugurated by President Albert Lebrun, Vignerons de Tavel & Lirac stands as an exemplar amongst France's wine co-operatives.
This is a wine, with a beautiful rich yellow colour with golden reflections, indicative of its depth and concentration and a nose revealing fine and powerful aromas of apricot, ripe peach and exotic fruits. The palate is full-bodied and smooth, with subdued acidity. Flavours of vanilla, lilac, peach, and apricot are present, along with a subtle implication of jasmine or rosemary spice. The Viognier grapes for this wine are sourced from vineyards characterised by soils of lauzes (flat stones) and galets roulés (rounded pebbles), similar to those found in Châteauneuf-du-Pape.
The feedback from our diners was very complimentary both about the starter and the accompanying wine!
The meal progressed with a palate pleasing fish main course.
This beautifully cooked dish was bursting with flavours from the wonderful seasonal ingredients, and was also aesthetically pleasing to the eye! The chef presented the roasted cod in a vibrant watercress velouté, decorated with a salsa verde, accompanied by a perfectly constructed Leek and potato terrine, together with caviar! An absolutely mouthwateringly and delicious course. Murmurs of appreciation were audible amongst the tables.
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To accompany the main course we were treated to an additional wine, which meant four different ones were experienced during the evening. The "bonus" one, served in addition to the one advertised on the menu, was a truly delicious surprise!
This wine, produced by the Santa Julia Winery, is made with the Torrontés grape of Argentina, which is renowned for being used in the production of highly aromatic dry white wines. This wine from the Mendoza region of Argentina is fermented with selected yeast and matured in stainless steel tanks. The grapes used to produce this superior wine are handpicked and yield aromas of honeysuckle, orange blossom, lavender, geranium, and rose petals, as well as refreshing citrus and tropical fruit notes. It was a wine much appreciated by the group.
The next wine served, was the anticipated La Ciboise, Luberon Chapoutier 2023 from the Menu.
This wine is a blend of Grenache Blanc, Vermentino, Viognier, and Roussanne grapes from sustainable vineyards. M. Chapoutier is known for commitment to biodynamic viticulture.
The nose is expressive with aromas of white flowers, particularly jasmine, peach and exotic fruits. The palate is rich and balanced with flavours of white flowers, peach, and exotic fruit, grapefruit, lime, and a mineral crush, balanced by a rich, round texture and a zingy, saline finish.
Our delicious meal culminated with a desert comprising roast pineapple, coconut yuzu sorbet, mango & passion fruit bubbles, coconut meringue, and lemon verbena. This very prettily presented dish was the perfect palate cleansing end to this exceptional meal.
Nicola then gave thanks to the Restaurant staff for looking after us so well and providing delicious food with highly attentive service.
This was by no means was the end of the convivial evening. People were in no rush to leave and continued to chat and enjoy one another's company.
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Sincere thanks to Deloras Amato and all the Committee members involved in organising another very successful and enjoyable event!
Dr Jane Barber
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Dinner at The Oyster Catcher 10th April 2025
On an uncharacteristically balmy sunny Spring evening, members of the Manchester Branch gathered in Chorlton-cum-Hardy, a suburb in South Manchester, to enjoy a convivial and thoroughly enjoyable early dinner at an award-winning independent fish restaurant, the Oystercatcher, where innovation meets classic fish cooking. The décor is, like the food, simple but stylish, with wooden floors and tables, creating an ambience reminiscent of many Mediterranean seaside restaurants.
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The team at the Oystercatcher is passionate about what they do, serving fresh, seasonal fish and seafood, both well-loved British classics, chargrilled choices and dishes influenced by other seafood-loving nations. They also offer vegetarian and meat options.
‘Keeping things simple’ is the key to the vision behind The Oyster Catcher, says co-owner and chef Duncan Ranyard. Simple, inspired and ‘finger-licking’ good would certainly be very apt descriptions of the mouth-watering dishes we enjoyed.
The bespoke menu designed for our IWFS group certainly surprised and delighted our palates.
On arrival we were greeted with an aperitif of Maison Antech Marguerite Blanquette de Limoux, named after Marguerite Bourraine, a leading winemaker in the Limoux region during the '30s & '40s.
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Situated in the foothills of the Pyrenees, Maison Antech has been in the same family for six generations. Every vine is hand-harvested and farmed organically. The attention to detail really shows in this Blanquette de Limoux, the signature sparkling wine of this region. A blend of Mauzac, Chardonnay and Chenin Blanc, aged for a luxurious 24 months on texture-imparting lees.
Lovely soft refreshing sparkling wine, fruity without being too sweet. Notes of green apple, candied lemon peel and quince, with a balancing minerality, refreshing on the palate.
Our newly appointed Chair, Nicola McLoughlin, welcomed the group, and highlighted forthcoming event dates for our diaries, together with a gentle reminder that the cut-off booking dates for events should not be viewed as target dates, and in future it would be extremely helpful to event organisers if members refrained from waiting until the last minute to submit their bookings!
Our dinner kicked-off with a substantial portion of an imaginatively constructed Kedgeree Scotch Egg, which was both aesthetically pleasing and absolutely delicious. The flavours of the risotto rice combined with the fish, used to coat the egg instead of the traditional sausage meat, perfectly complimented one another. This initial course was paired with an Artesa White Rioja.
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Artesa Rioja Viura wine is a beautifully expressive fresh, modern white Rioja. A fresh, unoaked Viura with lifted floral and citrus notes on the nose. The palate has orchard fruits, ripe melon, lemon and zesty acidity on the finish.
Made from 100% Viura grapes cultivated in Rioja Oriental. Vineyards are at an altitude of 400 metres above sea level and the Viura vines are, on average, 20 years old. 80% of the vines are trained in the trellis method and 20% are bush trained. The vineyards have clay stone soils with some sandy areas. Grapes are crushed and chilled for several hours before temperature controlled fermentation in stainless steel.
The house wine, a delicate but aromatic white from Galicia, Caramuxo Latido Marino, a dry, crisp, delicate white, made from Airen grapes, was a discreet accompaniment to the simple, but palate pleasing main course of Halibut with hispi cabbage and roast chicken butter sauce. This wine provided a crisp acidity alongside the perfectly cooked food, without overstepping the line.
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Bodegas Milenium is part of the Bodegas Gallegas group of wineries based in Ourense, Galicia. For the last 50 years the winery has successfully forged relationships with growers in order to bring balance and consistent wines which offer excellent value for money. Galicia being the coolest region in Spain ensures white wines which have an essential freshness and zip.
The delicious meal, concluded with an absolutely scrumptious, ‘melt in your mouth’ very generous portion of Sticky Toffee Pudding! Some members were replete and found it challenging to finish their puds!
This was a really memorable evening comprising
superb food, fabulously convivial company, enjoyed amongst much fun & laughter! Everybody had a thoroughly congenial time!
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Many thanks to our Committee members for their ‘behind the scenes’ hard work planning and organising this delightful event.
Dr Jane C Barber
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Lunch at the Lime Tree 8th March 2025
On Saturday 8th March, the Manchester branch of the IWFS descended on our old favourite, The Lime Tree in Didsbury.
The sun was shining and we were greeted with a glass of Bouvet Ladubay Saumur Rosé Brut, a light and immediately welcoming sparkling rosé with delicate flavours of fresh strawberries and raspberries.
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Our chairperson, Nicola, welcomed everyone and we sat down to enjoy our amuse-bouche of white onion and truffle soup with parmesan crisp.
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This was followed by tea smoked chicken with fresh mango and coriander salad – a beautiful and colourful presentation with a kick of chilli, ginger and lime dressing, finished off with fresh pomegranate to give a pop of crunch. This was the perfect salad to eat as we and our gardens emerge from hibernation into Spring.
The white wine served with the salad was Rag & Bone Reisling Eden Valley 2023. It complemented the salad impeccably, with natural acidity and a bright and zingy palate.
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Main course was steamed suet lamb (hogget) pudding with rosemary and a root vegetable mash. When it comes to comfort food you just can’ t beat a traditional steamed pudding like this one. Succulent pieces of locally sourced lamb were infused with fresh rosemary, all lovingly encased in a rich and hearty suet pastry, creating a comforting and satisfying culinary experience.
The Les Coteaux Côtes De Rhone Villages 2023 was rich and ripe, packed with dark bramble fruit with a whisper of warm spice, finishing smooth and well rounded.
Dessert was white chocolate panna cotta with poached seasonal rhubarb. This was creamy, delicious, decadent and so smooth. It was a perfect contrast with the sharp seasonal rhubarb.
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A thoroughly wonderful afternoon was had by all. Laughter and cheer could be heard around the very busy restaurant.
Nicola thanked the staff for a wonderful lunch and all their hard work.
Deloras Amato
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IWFS Manchester Branch 2025 AGM 9th February 2025
On Sunday 9th February Manchester Branch members held their Annual General Meeting where legend has it that Mr. Charles Rolls and Mr. Henry Royce first met,
the Manchester Midland Hotel.
On arrival we enjoyed a very welcome Aperitif, convivial, fresh Chenin Blanc 2022 vintage fizz, Bouvet Ladubay ‘Blanc de Blancs’ Cremant de Loire.
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The AGM began with satisfactory reports from Branch Secretary Christine Redman and treasury report from Treasurer Ruth Hurst.
Branch Chair Ronnie Costello then provided a round-up of the year's events. This illustrated the diversity of events throughout the previous twelve months and the constant challenge to present attractive and interesting venues for members and achieve the objectives of the IWFS.
Ronnie has been Committee Member for many years and Branch Chair for several years which have been perhaps the most challenging years of the Society's history. With an extensive knowledge of the Manchester and North West dining scene and extensive connections she has driven the branch towards providing wide range of enjoyable culinary experiences for members.
However, Ronnie has now decided it is time to stand down as Chair of the branch but planned well for succession in her proposal of Nicola McLoughlin to take over as new Branch Chair, a proposal unanimously welcomed by members.
Nicola has been an active committee member for several years and has been in the front line in organisation of many events. Also, with her own extensive network in the hospitality industry, she is a major asset to the branch. Nicola, looking longer term at succession planning, has invited member Jane Barber with her particular communication skills to join the committee. Nicola is also committed to increasing membership.
Lunch Followed. The Chef José had prepared a very special menu and the committee had paired the wines.
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We started with a Ballotine of Salmon surrounded by crunchy tangy pickled Fennel, horseradish, an interesting oyster emulsion, salty fingers and dill oil. The dish demanded some crisp acidity and the Domaine du Vaux St Georges, Touraine Sauvignon Blanc, didn't disappoint.
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The main course was Dry Aged Cannon of Beef, roasted shallot pureé, charred Hispi cabbage, potato pavé, Oxtail bonbon, and Madeira jus. The wine, La Garnacha Salvaje del Moncayo is always versatile, and being a full-bodied wine went well with Beef but also with the slightly sweeter accompaniments.
Next course.........
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Eccles cakes are always a teatime classic with currants, spice, flaky pastry and butter. Invented in Eccles, Manchester, at the end of the 1700s and often served with local cheese. Here with Cropwell Bishop's award-winning Stilton, a fine classic blue cheese with a truffle honey finishing touch.
Chateau la Rame ‘Gourmandise’ Saint-Croix-du-Mont is a lovely sweet wine which went well with this unusual dish providing an interesting experience.
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Finally, with this feast came a Milk Chocolate Mousse with gingerbread, orange gel, sesame tuile accompanied by Californian Elysium Black Muscat.
Tea and Coffee were served.
Chef was congratulated and applauded for such a varied and interesting presentation.
Ron Cowley
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Christmas Lunch at Manchester Hall on 1st December 2024
It is a real pleasure to review another highly successful and very enjoyable IWFS Manchester branch event!
Members from other North West IWFS branches joined us and we made a lively group who enjoyed a convivial and absolutely delicious early Christmas lunch.
Held at the Manchester Hall in the centre of the city, it was a most agreeable way to celebrate the beginning of the festive season.
Manchester Hall is a beautiful, uniquely historic venue situated in the heart of Manchester. Formerly a Freemason Hall, it was designed in 1929 by architect Percy Scott Worthington. After having undergone a sensitive restoration, it now combines traditional structure with contemporary glamour, making it a truly delightful dining venue.
On arrival we were greeted with a glass of Vilarnau 'Gaudi’ Organic Cava Brut Reserva Penedès, which proved to be the perfect apéritif, with, bright notes of crisp apple, ripe pear and brioche.
The lunch started with an artistically presented dish of Scottish Smoked Salmon Dill & Cracked Pepper Cream, Pickled Cucumber Ribbons, Capers & Shaved Radish which was perfectly complemented by a delicious 2023 Henri Erhart Riesling Réserve Particulière Alsace.
Produced by the team at the family-led winery Henri Ehrhart, this classic French Riesling had bold notes of citrus and flowers, with crisp, refreshing acidity on the finish.
The Main Course of Pork Ballantine, Fondant Potatoes, Squash Purée, decorated with Asparagus was accompanied by a delightfully palate enticing 2023 Domaine Mabileau Saint Nicolas de Bourgueil.
Laurent Mabileau have been producing wines since 1985 and this wine, made from Cabernet Franc grapes, perfectly showcases their expertise. Produced in Saint-Nicolas-de-Bourgueil on the right bank of the Loire Valley, it’s a reminder that fantastic reds can be found here as well as whites. With notes of raspberry and wild strawberry together with silky tannins, this proved to be a great pairing for both the meat dish plus the cheese course which followed.
The flavourful cheese course comprised Yarlington Washed Rind, Spiced Apple & Whisky Chutney, Water Biscuits with Smoked Almonds.
Our palates were then refreshed with Limoncello which was a perfect accompaniment to the very prettily presented dessert,
complementing the sweetness of the Raspberry Pistachio Pavlova decorated with Dark Chocolate shards.
Sincere thanks to the Committee for their hard work in organising this absolutely fabulous lunch!
Also, a huge thank you to Chef Carlos, and to Gary and Will on Wine and Front of House respectively together with their wonderful teams.
Dr Jane C Barber
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Lunch at Sam’s Chop House on 24th October 2024
Manchester members met at Manchester’s iconic Sam’s Chop House established in 1872, a shrine to L.S.Lowry.
We were warmly greeted by George Bergier who welcomed us with a chilled fresh Tio Pepe Fino Sherry.
Our first course was roasted figs with Parma ham and goats’ cheese on a bed of leaves dressed with balsamic vinegar. This was delicious crisp Parma ham encasing the cheese and figs with contrasting textures. Castellani Vernaccia Di San Gimignano 2022 was served, an elegant, fragrant wine with a hint of lemon.
Main course was duck breast with rhubarb purée, greens and dauphinoise potatoes. The duck was served perfectly pink and the purée married very well with it.
Leyda Reserva Cabernet Sauvignon 2022 was well received with its plum and cherry notes and a hint of tobacco.
Pudding was a pear and caramelised white chocolate galette, a melt in the mouth confection which was light and delicious.
A most enjoyable time was had by all and a huge thank you to George and all the staff.
Ronnie Costello
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NOI QUATTRO 12th September 2024
IWFS Manchester Branch members visited Noi Quattro in the Norther Quarter for a taste of Sicily. The evening started well with a glass of prosecco before we were escorted through to the tasting tables.
Immediately we were in the capable hands of one of our newer members, Gary Newborough, who modestly shone through the tasting with his knowledge, organised expertise and gentle humour….and maps, tasting notes and a school bell!
The bell brought us all to order. Gary guided us through generous pourings of 4 four different wines accompanied by four different street food courses so we could taste with and without food and compare. We were reminded of the 7 Ss of wine tasting…see, swirl, sniff, sip, slurp, savour, spit/swallow.
Firstly Caponata, one of 37 varieties offered throughout Sicily. Ours was vegetable stew atop bruschetta which went down very well with our first white wine made from the native Sicilian grape Zibibbo, Taif Zibibbo Terre Siciliane. Somehow, this wine caused a distinct increase in noise level and chatter amongst us until the bell quietened us and we were presented with Arancini and Kike Traminer Aromatica Terre Siciliane, fruity and flowery with a spicy nose – an altogether fuller and more intense wine.
Arancini, plural for rice balls, started a local semantic debate as to whether a single one has a masculine or feminine ending, ‘o ‘or ‘a.’ ‘Our single one‘ was rather large, and in the shape of Mount Etna and therefore associated with nearby Catania. It had a delicious rich rice and four cheese centre and a very firm exterior. Some of our members thought it should have had more seasoning, but most agreed it went well with the wine. By this time we were beginning to debate as loudly as any Italian, with only the occasional arm waving towards the spittoons in the form of large decorative tomato tins.
Next came the Nero d’Avola, a grape planted all over Sicily in the 70s in all soil types, good and bad, when it was thought it could be made in volume and become the red Pinot Grigio. Our version fell somewhere between that sold in Aldi for £5 and that sold in Harvey Nicols for much more. It accompanied pizza topped with Norma sauce – this being ricotta cheese, tomatoes, basil and tons of aubergines – and named after the Bellini Opera Norma. We learned that both the sauce and the opera were considered to be ‘a masterpiece.’ Our members thought the combination of this pizza and this wine to be excellent.
Our final course was a cannoli filled with cream and glace cherries, generously accompanied by an El Aziz Grillo donated by the wine merchant. The wine had an intense straw colour with aromas of ripe dried fruit such as pineapple, apricot and peach. It was felt to be soft and enveloping with honey and sweet spices and not as sweet as the wines from northern Sicily.
Gary held a vote on the wines. The red wine was voted favourite of the evening by just one vote, followed by the second white but what a wonderful evening of camaraderie, adventure and education we had!
Thank you Gary and thank you to the staff at Noi Quattro.
Ruth Hurst
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Summer Lunch in the Geisha Room at the Ivy on 28th July 2024
The Manchester Branch Summer Lunch this year was very special indeed as we booked the opulent Geisha Room at the Ivy for our exclusive use. The Ivy curated a special menu for us and we selected the wines from their extensive list. We were looked after most assiduously by Cristos and Cath for the entire event.
Our arrival wine was the fresh and zesty Lafage La Fabuleuse, a slightly ‘frisant’ blend which was perfect for the beautiful Summer day.
Our two starters were Flamed Edamame with Spicy Dip, and Tuna, Yellowtail and Salmon Sashimi with truffle miso dressing and yuzu. Both dishes were full and flavour and got us off to an exciting start.
We enjoyed Chemin des Dames, a Colombard and Ugni Blanc blend with the first two courses. This wine was off dry, delicate, fragrant and floral, a perfect match for Asian food.
The next duo was popcorn shrimp with a spicy cream sauce and Gochujang Glazed Fried Chicken with Wasabi Mayo. Both dishes looked beautiful and had fabulous punchy flavours – in fact for your scribe the chicken was positively addictive!
At this stage we needed a rest! Duly refreshed we moved onto Wagyu Denver Steak with Crispy Garlic and Sweet Soy, Tenderstem Broccoli with crispy chilli, lemon and sea salt and the famous Dragon Fries which are made with sweet potato, chilli, and sesame. Again, there were explosive flavours and everyone was in raptures over these dishes. These were paired with an Australian Merlot, Hillville Road, which was smooth and round.
After another pause for recovery (all of the dishes were extremely generous in size) we moved onto our dessert which was simply stunning – sticky toffee pudding with plum sake, salted caramel ice cream and spun sugar. This was surprisingly light and utterly delicious.
Finally, we were served with teas and coffees and chef joined us so that we could express our thanks to him and his team. Thanks were also expressed to Cristos and Cath who had made the whole experience so special for us.
Nicola McLoughlin
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