BEASTRO, SPINNINGFIELDS, MANCHESTER

Beastro is the new permanent restaurant from the team behind Manchester street food stalwarts Bangers and Bacon. The trio of chef Richard Brown and butchers James and Heather Taylor are known for their on-the-hoof porky creations but, in this new site, Richard’s culinary flair has taken a leap forward to create a refined, confident menu. From the glow from the fridge of local craft beers to the heat of the open kitchen, and soul music humming away in the background, the room is warm and inviting. ‘Manchester calamari’ aka fried pigs’ ears were salty and crisp. A starter of pig cheeks with ham hock bon bon, pear chutney, more crispy pig and crushed roasted roots, and a hearty main of lamb rump with pea purée, crushed new potatoes and asparagus were winners. It’s not all about meat, though: veg is sourced from great local suppliers Noone & Fresh and Manchester Veg People to create Lancashire leek crumble with savoury custard. For those familiar with the trio’s previous bacon-barm serving incarnation, laying down up to £50 per head may come as a shock, but the bill is justified. Whether you sit at the chef’s table “in the belly of the beast” or elsewhere, there’s plenty at Beastro to make you want to return. And, already, plenty are. beastromcr.co.uk (Words by Tom Ingham)