Food trends for 2023 in Manchester

Ancoats favourite Elnecot is leading the way when it comes to both a seasonal and local menu, taking influence from traditional cooking methods, such as fermenting, foraging and truly nose-to-tail dining. 2023 is likely to see a cosy new menu from the creative chefs, with a whole host of British small plates inspired by the arrival of spring and designed to share with family and friends. Recent dishes have included crispy duck pancakes, served on a Staffordshire oatcake with confit Goosnargh leg, and Shropshire rose veal cheek diavolo. The famous ‘Disco Cabbage’ has pride of place on any Elnecot menu, showcasing a spicy and fragrant head of cabbage, decorated with tangy pomegranate seeds. The meat is sourced from leading local butchers, including artisan producers Grandad’s Sausages, and the infamous Bury Market.

With both a fully vegetarian menu and sustainability at the heart of its ethos, Bundobust is likely to draw in the crowds next year with its communal atmosphere. The Indian restaurant is already a Northern success story thanks to its winning combination of Indian small plates and local craft beers, as well as its own brewery on Oxford Road. Choose from bhajis, dahl and other plant-based staples, all served in little white tubs made of bagasse – also known as compostable sugarcane. Earlier this year, the team launched ‘Bundo Does Meat,’ a fully vegan menu which used popular chicken and mince substitutes from Meatless Farm to create traditional curry house dishes.

Popular bakery Trove is known to supply a huge variety of bars, restaurants and venues across Manchester with fresh sourdough loaves to accompany their dishes. Diners can try everything from rye to bloomers for themselves at one of three cafes across the city, with the loaves lovingly baked in-house. Nurtured from its humble origins at Levenshulme Market, Trove has amassed legions of fans as both a wholesale supplier of local produce, and an attractive cafe offering colourful cakes and a creative brunch menu. When it comes to brunch, the dishes are made with whatever vegetables are in season, accompanied by a seasonal preserve or chutney such as rhubarb jam or clementine marmalade.

Street Urchin is a unique concept in Manchester, a self-styled ‘English Market Diner’ with a constantly evolving menu of fresh seafood and local produce, cooked and presented simply. The menu, divided only into small and large dishes, is written on a blackboard in the eatery and updated regularly to reflect the best produce the team can get their hands on. Fresh fish and seafood dominate the menu, with previous dishes including a rich seafood bisque, packed with mussels, haddock and calamari, alongside the likes of native Colchester oysters and a whole megrim sole. There’s also plenty of seasonal meats on offer, such as lambs’ liver and game, with the promise that everything is sourced ethically – from the veg to the booze.

Inspired by the bustling streets of India, Indian Tiffin Room offers a healthy twist on traditional regional dishes, focusing on authentic flavours over lashings of ghee and butter. The restaurant is known for its unique thalis, which is essentially a personal buffet on a plate, alongside a range of South Indian tiffin dishes, kebabs and Indo-Chinese choices – all traditionally eaten for breakfast, lunch and dinner. In a nod to the heritage of Indian cuisine, this eatery has a huge focus on plant-based dishes. Not only is there an extensive vegan menu, there’s also a special meat-free menu packed with flavoursome vegetarian dishes such as creamy paneer kebabs, fragrant lentil curry and the infamous stuffed dosa.

Set in the heart of the Northern Quarter and named after the neighbourhood itself, TNQ has built a reputation on creating impressive dishes that let quality local ingredients simply speak for themselves. With its exposed brick decor, the venue itself is unassuming as it overlooks the iconic Smithfield Fish Markets. From homely roast dinners to premium fillet steak and grilled Gloucester pork chop, this is rustic comfort food with a modern twist, courtesy of head chef Anthony Fielden. To stay in tune with the changing seasons and keep regulars coming back for more, the menu is updated every three months but always has local ingredients at its heart, including meat sourced directly from the Forest of Bowlands.