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

New Years Eve at Guerrilla Eats

With little planned for New Years eve, my plans were suddenly arranged for me after winning a twitter competition for tickets to Guerrilla Eats New Years Eve party. 

The party was due to run from the late evening right through into the early hours of New Years day. With this being one of our favourite food events of the year I was more than happy to accept and so we got dressed up and headed into town. 

Still in the unused commercial space just beyond the Northern Quarter, this would be the last Guerrilla Eats in this location, and the last of their events for the time being. 

With just 4 different food vendors for this event, it left a bit more spare room in the building. Guerrilla had cleverly filled the extra space with furniture to create a mock living room, kitchen and bedroom to give a house party theme to the event. It also left more room for tables and dancing for the guests.

Make shift living room

Kitchen/Dining Room

The food lineup included:
Big Grillie Style (@BigGrillieStyle)
Dirty Food Revolution (@dirty_food)
Rudy's Neapolitan Pizza (@RudysPizzaMcr)
Bangers and Bacon (@bangersandbacon)

As well as the food stalls, there was the usual bar set up in the corner of the room, a cocktail shed hidden around the corner with deck chairs to sit around, and in another corner half a black cab housing the DJ who was providing a great variation of music throughout the night. 

As regular readers are probably aware, the meat memoirs have covered half of the line up before and so I was keen to try the food I hadn't covered before. I'd therefore arrived with the intention of trying both Big Grillie Style and Bangers and Bacon as soon as possible. 

Big Grillie Style

First stop therefore was the Big Grillie Style. Until earlier this week this name was new to me but the pictures of their grilled sandwiches on their twitter had me heading straight to their stall on arrival. 

Big Gillie Style

All items on the menu had been named after characters from the hit TV show "Fresh Prince of Bel-Air," and included a varied selection of grilled sandwich fillings or loaded nachos. The grilled sandwich fillings included, 4 cheese and onion (The Jazzy Jeff), chocolate and banana (The Ashley Banks), or a combination of pulled pork and macaroni and cheese (The Fresh Prince). The Jazzy Jeff and the Fresh Prince were served on freshly made cornbread which was great to see, as it's not the most common type of bread to use but has a great taste. 
The chocolate and banana grilled sandwich would be served on a brioche instead of the corn bread. 

Big Grillie Style Menu

Being the meat memoirs we couldn't avoid the opportunity to try the Fresh Prince. The photographs I'd seen previously looked amazing and I had to see it for my self. Mac 'n' cheese is one of my favourite pasta dishes, but pulled pork can be hit and miss in my experience. To go with it, I thought I'd try "The Carlton," pulled pork loaded onto nachos with sour cream and salsa. 

While we waited for the food to be prepared the chefs were more than happy enough to have a chat and introduce themselves. It all adds to the experience of these small events I find, as you get to know the chefs and see the real enthusiasm they hold for their food. 

It wasn't long before the Fresh Prince was ready though and it looked just as delicious as the photographs I'd seen before did. 

The Fresh Prince - £5.00

Taking a bite the first thing that stood out was the mac 'n' cheese. Soft creamy cheese melted around perfectly cooked macaroni, a personal favourite done very well. The pulled pork was also fantastic. Not too saucy as can often be the case. There were big chunks of pork to be found within the sandwich and they all had a great barbecue taste to them. I was highly impressed at the grilling of the cornbread loaf too. As you'd expect from a vendor specialising in grilled sandwiches, they'd grilled the bread perfectly, giving a crispy outer texture, without burning the outside, yet remain fresh and flavourful in the middle. Grilled sandwiches are often overdone or more commonly under cooked and soft. Big Grillie Style were perfect though. 

It was also obvious that the cornbread had been freshly made. It gives a slightly sweeter taste compared to plain bread and was a welcomed addition to a grilled sandwich. 

It was then onto The Carlton. More of the delicious, chunky, yet soft pulled pork on top of cheesy nachos, topped with sour cream and salsa. The portion size was generous, as was the pulled pork topping. The big chunks of meat fell apart in the mouth and tasted great. The cooling sour cream helped counter the heat from the salsa and the jalapenos. 

The Carlton - £5.00

The nachos were a good side dish to the grilled sandwich but if I'm honest, if I were to return to Big Grillie Style (which I'm sure I will), I'd opt for another grilled sandwich over the nachos. 

Getting ahead of the curve!

Overall Big Grillie Style lived up to my expectations and surpassed them. I hope to see them around more often as both myself and my partner can't wait to have another Fresh Prince again soon!

Money for Meat: Paid in Full

Meat Rating: 9/10 

Bangers and Bacon

I'd hoped for my next stop to be to the bangers and bacon stall, however I hadn't realised until earlier that day that they were hosting a couple of private tables at Guerilla Eats with a set menu. Unfortunately without the additional ticket I was unable to sample their food and so will continue to wait to sample their cooking. Their menu sounded delicious though and so I'll be going out of my way soon to get to try their food. 

Bangers and Bacon

Bangers and Bacon Menu

I was therefore left with 2 remaining options which had been mentioned before. How to decide between the two? Well Dirty Food Revolution had been a favourite for both myself and my girlfriend throughout the year from various food events, although they had already been mentioned in the memoirs twice. However, they had brought a new special burger to their menu and what better way for the meat memoirs to bring in the new year than with one of our favourite meat filled burgers from the year?

So special apologies to Rudys pizza for not sampling their menu from last night. 

Dirty Food Revolution 

Becoming a bit of a regular on the meat memoirs, Dirty Food Revolution burgers have been one of our favourites from 2014 and so what better way to see out the year. 

Dirty Food Revolution

Having featured much of their menu before I was keen not to review the same burger again. Luckily they had brought a new special burger to the New Years event, the Ham Solo. 
In homage to this special they had a special guest, all the way from Mandalore, Boba Fett! 

Special Guest - Boba Fett

Dirty Food Revolution burger

Aside from their usual menu, they brought with them the Ham Solo, which as you can imagine includes a slab of roast ham, on top of a 6oz steak burger. As well as pepper jack cheese plum & port sauce all between a fresh brioche bun topped with pork rind crumbs and maple syrup. 

The Ham Solo

Having yet to try this burger, this was the clear choice to order, and to go with it, my girlfriend requested a side of the dirty sweet potato fries with their sugary dusting again. 

As with the other burgers we've had from Dirty Food in the past, the chuck steak patty was excellent quality. The thick slab of ham on top of the burger tasted fantastic. I was half expecting a thin slice of ham nearing bacon, but found more of a smoky gammon like steak. This great big slice of ham was fantastic and went really well with the burger. The plum and port sauce had a great sweet flavour to it which complemented the ham well. As their burgers in the past, the cheese was melted to perfection. What hadn't been explained on the menu was the addition of some lattice crisps beneath the burger, and dirty foods own, dirty mayo. 

Ham Solo - £7.00

As ever, the fresh brioche bun was soft and the topping of crispy pork pieces and maple syrup makes the dirty burger live up to its name, as it's almost impossible to eat with any dignity. Maple syrup must be one of the stickiest sauces available! 

Ham Solo - £7.00

Overall, it was clear that Dirty Food had succeeded in creating another masterpiece once again. At this point I was comfortably satisfied and set to enjoy some more beers and the music up to midnight. 

I then got talking to the staff of Dirty Food to compliment them on their latest creation. Once again the staff were very friendly and more than happy to have a chat. The family run organisation is clearly passionate about the food they're creating and it's great to see a family coming together and succeeding as they are. 

After a few minutes of talking the head chef explained that things had quietened down as we grew closer to midnight and people were enjoying more drink than food, yet he had a few burgers ready to go so asked if I'd like another on the house. Despite feeling pretty full, I couldn't turn it down and so opted for my favourite burger from their menu, the Dirty Swine burger. Steak patty, mature cheese, streaky bacon, dirty mayo, BBQ sauce and frazzles between a brioche bun, topped again with pork rind crumbs and maple syrup. 

Dirty Swine Burger - £7.00

I won't review this burger again as it has already featured twice in the memoirs (see the first Guerrilla eats review for one of these past reviews - Guerrilla Eats 11.10.14) and it was equally as delicious and to the same high quality as the previous times I've tried it. 

Overall, Dirty Food Revolution remains up there with some of the best burgers in Manchester. They continue to create high quality burgers time after time which are cooked to perfection, and they deserve to succeed in what they're doing! 

Money for Meat: Ham Solo, Paid in Full
                           Dirty Swine, Offered for free. 

Meat Rating: 10/10

Conclusion

Guerilla Eats New Years Eve party was an excellent way to bring in the new year. Offering great food to eat, a full bar of varied drinks to drink and a family friendly selection of music, I couldn't think of much of a better way to bring in a new year. 

The house party theme was simple yet effective and provided some fun settings which were enjoyed by the customers. A full bedroom, living room and kitchen provided some fun places to sit and enjoy the evening. Also some entertainment for some customers, I think I saw a pillow fight between a family at one point! 

As previous Guerrilla Eats events, it's great that they're willing to accept families, which is even more important for events such as New Years eve. 

Everyone at the event was very friendly and it felt like a more relaxed environment than the busy city centre. Everyone was up dancing singing and having a great time before midnight and through to the early hours!

Dancing the night away

Overall both my partner and I agreed it was a great way to bring in the new year and although we didn't stay long beyond midnight we were glad we'd attended the event rather than joining the crowds in the city centre. Being able to enjoy food, drink and great music all in one venue was fantastic. 

It's a shame that Guerrilla Eats has come to an end for the time being but I'll be looking forward to them returning later in the year hopefully. 

You can keep an eye out for their return on their twitter account, @Guerrilla_Eats, or on their Facebook page.


Apologies for some of the grainy photographs early in this memoir.