Bangers & Bacon chefs table

For a while now I've been keen to try Bangers and Bacon food! I've seen them at numerous events and always missed trying their food. Having told them this numerous times, they said I should attend one of their chefs tables at Guerrilla Eats. 

Bangers and Bacon have been a resident every week at the latest series of Guerrilla Eats events. Although Gurrilla Eats is free entry and pay for food at each of the vendors, advanced tickets should be bought for a place at the Bangers and Bacon chefs table as they sell out! Luckily we had our place booked for the 6pm sitting this Saturday and we were keen to discover for ourselves why these events are selling out. 

Guerrilla Eats has relocated to Sudehill just by the bus station for its latest run of events and arriving around 6pm on a sunny Saturday meant it was fairly quiet on arrival. We grabbed a drink at the well stocked bar and headed upstairs in the redundant wholesalers building which has been cleverly used to host Guerrilla Eats food events. 

Guerrilla Eats

Umbrellas and lights to decorate the redundant wholesale building

At the top of the stairs, Bangers and Bacon occupy a large area out of the way of the music with 3 large tables, enough to seat around 30 people. At the far end is their kitchen area. Open to the viewing of the dining audience, allowing them to see how the menu is put together from start to finish. 

Bangers and Bacon Chefs Table

Arriving early we had free choice of seats so sat right up against the kitchen and immediately got talking to the Bangers and Bacon team. 

Simple decorations to create a friendly, sociable setting within the first floor

Open kitchen for diners to view

The team aim to bring a different menu each week. Every week they develop 5 courses, with every course containing pork, from starter to dessert.

Having no idea of the menu before hand left me grabbing the first 1 I saw to see what pork filled creations would be in store tonight. 

The menu explained the dishes perfectly while leaving your imagination open to try dream what the flavours will taste like as each course arrives. 

Chefs Table - Week 11 Menu

As the tables filled up and the first course was almost ready, Richard introduced himself to the diners with a warm welcome, introduced the rest of the kitchen staff/chefs and set the evening going. He explained that although the menu is as they planned, there are occasions when the menus change slightly.  

First course; Pig Pickle and Pate

This first course consist of a Wellington, made with their award winning sausage meat, would be combined with bacon jam. On the side would be some bacon pate and homemade chutney. 

Having watched all these being created I couldn't wait to try them! 

Course 1 in preperation

As the little slates of Wellington were brought to the tables they were accompanied by crackers in the centre of the table. 

Richard explained to the diners that this course brought the first change to the menu. The Wellington had been replaced with more of a sausage infused swirl. 

Wellington Swirl with bacon Pate

Crackers to accompany the starter

The first bite of cracker with the swirl and chutney brought a fantastic taste! I'm a bit of a sausage snob and like to think I recognise good sausage meat when I try it. It was immediately obvious why the sausage meat was award winning! I could have eaten an unlimited number of these swirls! 

Richard later explained that they do make full sausages with this meat, and can be found under their sausage retailer name of Bobby's Bangers, so I'll have my eye out for these as soon as I can!! 

The chutney accompanied the swirl and sausage meat perfectly. The bacon pate was smooth and had a perfect bacon hit! 

If every course was to taste like this, we were in for a treat!! 

Second course; It's Pho Simple

The second course was a traditional Pho (traditional Vietnamese noodle soup) infused with Asian flavours and filled with cured, sticky, charred pork. 

Pho, noodle soup topped with pork cracker

The generous pork slices within this soup were well cooked and just as described on the menu. They had a slight sticky texture to them but were well cured to give a fantastic taste. The pork flavours were transferred into the noodles and the soup meaning I enjoyed every last drop. 

Each Pho portion had been topped with a very lightly fried crackling type piece. Asking Richard what exactly these were, he explained that they were a type of pork flavoured prawn cracker. I'd describe them as a cross between a prawn cracking and pork scratchings. 

Third course; Oriental Spicy Swine

Chinese steamed buns, kimchee slaw and wasabi mayo. 

Chinese steamed buns with wasabi sauce and slaw

Perhaps the course I was most apprehensive about from the menu description, not being the biggest fan of wasabi. However combining the steamed parcel with a little of the wasabi made for a great little hit following the pasta filled pork flavours. 

The side portion of fresh slaw cleansed the pallet well if the wasabi was too much. 

We'd been able to watch each parcel lovingly prepared by hand as we'd sat right next to the pasta preparation area. Inside each parcel was a great little portion of seasoned minced pork. 

Preparation of the steamed parcels

Fourth course; "Hungary" Like a Pig

Ravioli of Paprikash, warm Italian salad, and basil emulsion

A couple of soft parcels of freshly made pasta ravioli filled with minced pork, seasoned with onions, sided with a tomato salad and drizzled with a basin sauce. 

Pork filled, freshly made ravioli parcels with Italian Salad and Basil Emulsion

I think the staff had underestimated the preparation time for the ravioli and so this course was perhaps a little rushed. The parcels were a little undercooked, however the minced pork inside each ravioli packet tasted great. 

Minced pork filled Ravioli

The combination of the tomato salad and basin sauce worked very well to create a fresh flavour with the ravioli. 

This course took a while longer than all the other to be served and so I wondered if it had been a little rushed in the cooking of the ravioli. Perhaps a little more patience in the cooking and serving it a little later may have perfected it. 

Fifth Course; Bloody, Bitter & Bacon

Bitter chocolate, blood, orange pot, with bacon thins

A bitter, dark chocolate orange mousse, with pigs blood. This mouse was served with a cookie which should have contained bacon pieces. Here came the second change to the menu for the evening as it would seem the bacon pieces were omitted from the side biscuit. 

Cream topped, blood, chocolate and orange mousse accompanied by a biscuit. 

Everyone seemed a little apprehensive about this course when they were told that the chocolate mousse contained pigs blood. I dug in undeterred and instantly enjoyed the thick, rich chocolate flavour. The orange was an obvious follow on flavour while the pigs blood gave the mousse a thicker consistency. I couldn't find it at all in the taste. I think the dark chocolate and orange flavours may have overpowered any pigs blood taste, but it was obvious in the consistency. It made the mousse very thick and what I could only describe as a slight gritty texture. This doesn't give it much credit in the description, but I promise it was a delightful end to a fantastic meal!

Bacon infused biscuit

The pots were only small but with the rich chocolate it was just enough. As the chocolate got overpowering, the biscuit would help to take the edge off. 

Conclusion

After a long wait I was glad I'd finally been able to attend one of Bangers and Bacon's chefs tables. 

The Bangers and Bacon team are extremely friendly and their pork inspired menus are incredible. To make so many dishes, all containing pork, and to be able to create different dishes week after week, all of which taste so great is no easy achievement. It also intrigues me to return as each week would be different! 

Due to this weeks menu I think a lot more preparation was required for some of the courses as they usually have, and so I think this created my only criticism. The fourth course of ravioli could perhaps have done with a little more prep before the event and a little more cooking at the event. But then I suppose this would take away the spectacle of creating each dish live in front of the dining audience. 

Overall myself and the group I was with, thoroughly enjoyed ourselves! If you like your pork tastes and you're in the search of something different then I highly recommend Bangers and Bacon. If you're into your sausages then keep your eye out for Bobby's bangers! If their sausages taste like the swirls from the first course, you'll be in for a treat with these well seasoned pork sausages! 

Bangers and Bacon are also set to open a restaurant as part of "The Kitchens" in Spinningfields some time around mid June! Expect them to feature in the memoirs again when we check out the restaurants there. 

In the mean time, you can book a place at the chefs tables at Guerrilla Eats here:
http://www.eventbrite.co.uk/e/bangers-and-bacon-chefs-table-guerrilla-eats-week-12-tickets-16306774000?aff=eac2

@bangersandbacon

Bangers and Bacon Facebook Page

http://bangersandbacon.co.uk/


Meat Rating: 9/10

Money for meat: Paid in Full

All Star Lanes

Saturday night came around and we didn't fancy the night in this week, but also wanted something to do in Manchester besides the usual meals. 

One of the group had been suggesting All Star Lanes for a while, and as much as I'd wanted to go and try their menu, I'd just always had better offers. This week though, the option of food followed by bowling seemed like a great idea so off we went. 

Set in the ever popular Great Northern Warehouse, just off Deansgate, All Star Lanes has tough competition from the likes of Almost Famous and Lucha Libre either side of it. To sit between these 2 restaurants you've got to have the food game on check, so we thought we'd see if it had. 

All Star Lanes

All Star Lanes is noticeable for its full glass front and bright orange signs above the doors. Inside the place is huge! It's sort of split into 3 areas, the bar area as you walk in, then the restaurant area with a bowling alley in the back. 

Bowling is reasonably priced for late night bowling, and priority is given to people who have dined in the restaurant, but you can just turn up for a game if you wish.

We arrived for a late evening meal, around 8:30 and was told there'd be a 15 minute wait for a table. This gave us time to grab some drinks at the bar and check the place out a bit. 

All Star Lanes has a sports bar vibe about it, I suppose as you'd expect from a bowling alley, but the dining area is well segregated and so you aren't overpowered by TVs and loud music while you're eating, so you can still enjoy a sociable meal out. 

Celebrity Signed Bowling Pins

Bowling pins signed by Paddy McGuiness and the cast of the Inbetweeners

Around the bar area there's a cabinet with a vast array of bowling pins with various celebrity autographs on. Then on the wall I noticed a half cask with plaques on entitled "whiskey hall of fame". On closer inspection this was a £100 whiskey serving but if you bought it you had your name on the wall. As well as being a meat fan I've also grown to love my whiskies over the last couple of years, so I had to ask what it was. Apparently it was some 125 year old Rye that they found in a basement somewhere but there isn't any left now so unfortunately the meat memoirs weren't able to get their names on the wall. 

Whiskey Hall of Fame

After having a good luck around and enjoying our drinks we were ushered to our table in the dining area. 

The dining area isn't huge but I suppose not everyone comes for the food here, there's drinking and bowling to be had as well. The waiter (sorry I forgot his name) was soon over to introduce himself and offer recommendations off the menu. I took his advice for the starter but opted for my own choice on the main course. 

The menu was a reasonable size with enough choice to satisfy everyone. 

Starters

Mains and Sides

I'd opted for the recommended fried "popcorn" squid with garlic mayo. These were served in a delightful little chinese takeaway box with a dipping sauce on the side and chopsticks for those that have the finger coordination. 

Popcorn Fried Squid with Garlic Mayo dip (£6.50)

The popcorn squid was very good, the outer fried coating wasn't too greasy and was seasoned with some chilli flakes, but alas, little more than traditional squid. The garlic mayo complimented the squid well and didn't have an overwhelming hit of garlic. 10/10 for presentation though. 

My partner opted for the BBQ chicken wings. Small chicken wings on a hot plate covered in a sticky BBQ sauce with a side of blue cheese dip. Tasty, but nothing new I'm afraid. 

BBQ Chicken Wings with Blue Cheese dip (£6.50)

For the main course I'd opted to try one of the All Star Lanes burgers. I'd heard that the burgers here are very good, but with Almost Famous just next door could I be lured back to All Star Lanes given the choice? 

Burger Options

I decided to go for their top of the range, King Pin burger. A treacle cured bacon cheeseburger topped with a fried macaroni cheese croquette and finished with the usual salad. Sides are optional, originally I was going to choose the seasoned sweet potato fries but I asked what the "monterey jack corn grit chips" were. Apparently a soft corn bread with cheese, fried into stick shapes. I was intrigued and so ordered these. My other half opted for her favourite sweet potato fries.

We were all asked how we'd like out burgers cooked and we were told they come pink as standard. I was happy with this so would take them how they come.

The mains arrived not long after the starters were finished. 

I tried the Corn Grit Chips first. At first I found these a different delight. A soft fried coating surrounded a soft textured cornbread and cheese center. The portion of these at first seems quite small with just 4 chips in the bowl but after finishing just 1 I could feel these were quite heavy to eat. The initial intriguing taste soon becomes a carbohydrate overload. 

Monterey Jack Corn Grit Chips (£3.00)

Time to try the burger I think. 

King Pin Burger (£11.00)

Cutting into the burger revealed the pink center of the thick meat patty. The last burger I had in Manchester, at the newly opened "Filthy Cow" (see the memoir here; Meat Memoirs Filthy Cow) also had the perfectly pink patties. It's been a good couple of burgers recently for this. Not too pink as I've had in the past in London  though, just spot on!

Wonderful pink patty of the King Pin burger

On top of the beef patty was the thick cured bacon. This was great quality bacon which could easily have been sourced from a local butcher or somewhere similar. It's coated in a thick sweet treacle glaze. This is then topped with thick melted cheddar cheese. Finally to top it all off, under the bread was the fried mac and cheese. This fried patty oozed cheesy sauce and soft cheese coated macaroni pasta. Perfectly cooked and not as heavy as you'd imagine (light as a feather compared to the Corn Grit Chips). 

My partner opted for the nacho burger and sweet potato fries. This was the first nacho burger I'd tried. The nachos give a great crunch to the burger and with a similar pink filled patty her burger was just as good. Although I would still have opted for the mac & cheese topped creation. 

Nacho Burger (£9.50) with side order of Sweet Potato Fries with cracked sea salt (£3.00)

Conclusion

All Star Lanes has a great night out in one building, with a well stocked bar, great selection of food and bowling to try afterwards. 

The food here isn't much different to many other places in Manchester, with the usual burgers, sides etc. However, the food they serve is presented better than many of the others around the same price mark. 

The starters were nothing I can shout to the memoirs about, and the sides that are different were just too heavy to accompany the burger meals. They may have gone better with a lighter main such as the fish or lobster though.

I should note though that the sweet potato fries that my partner had were some of the best seasoned sweet potato fries I've had. The cracked salt took just enough of the sweet edge off to stop the becoming over sweet by the bottom of the bowl. 

The burgers though were outstanding. The pink minced beef patties were juicy, thick and declicious. It's getting difficult to pick a favourite patty in Manchester now. The macaroni cheese patty on top was also incredible! 

All Star Lanes has tough competition next door, particularly when it comes to burgers, but they're managing to make burgers which compete. 

What lets them down though is the sides and the starters. There was nothing outstanding that would make me choose All Star Lanes over Almost Famous if I was stood outside the Great Northern Warehouse looking for a burger to eat. 

The bowling alley and bar area could definitely lure me back though, and if I was feeling peckish before a game in the red and white shoes, I'd be more than happy to have another of the All Star Lanes burgers. I'd probably skip the starters though.

I'll have to come back for a game on the bowling alley though, as after all this food we were all too full and drunk to consider playing in the end. My first ever turkey will have to wait yet again.

All Star Lanes bowling Alley (£8.95pp/per game at peak times)

http://www.allstarlanes.co.uk/venues/manchester-deansgate/

@AllStarLanesMCR

https://www.facebook.com/AllStarLanesManchester

Meat Rating: 6/10

Money for Meat: Paid in Full