This all-day dining destination is now serving Lancashire hotpot croquettes with gravy

Ducie Street Warehouse's new menu and social dining concept is designed for sharing, with something for everyone

On the ground floor of the Grade II listed former Victorian warehouse, Ducie Street Warehouse is all about relaxed all-day dining and drinking, from brunch through to dinner.

Now, the venue has launched a new menu and social dining concept, designed for sharing, with something for everyone.

It offers a relaxed, shared dining experience for everyone to be together, they say, from couples, friends, groups, families, and everyone in between.

The new menu by head chef Andrew Green is split into sections, featuring a selection of dishes from the farm, the sea and the allotment plus a selection of small plates, starters and sides.

The ‘farm’ dishes (from £8) include handmade lamb koftas made with Herdwick lamb mince and served with beetroot hummus, pickled cucumber and crumbled Feta; Cumbrian reared double cut pork chop; chilli, sesame and peanut gochujang chicken with a chilli and miso dip; and a juicy 8oz burger.

There’s also Calabrian ‘nduja pasta with tenderstem broccoli and paesana olives, and a huge 800g Tomahawk rib of beef, perfect for sharing.

Our eyes were drawn immediately to the Lancashire hotpot croquettes with lamb gravy (£8).

They’re sensational, the crisp, golden generously sized croquettes filled with tender, slow-cooked, locally reared Cumbrian lamb leg, with a jug of rich meaty gravy on the side to pour over at will.

We also tried the 227g locally reared salt aged sirloin steak (£28.50), served simply with Tuscan kale and topped with aromatic butter.

The steak is a beautiful piece of meat, nicely charred and full of beefy juices just ready to be mopped up with a side of ’24 hour fries’ – so-called because they get from farm to fork in 24 hours, using seasonal potatoes from Massey’s farm in Cheshire.

The ‘sea’ dishes (from £9), meanwhile, are delivered fresh daily from Fleetwood.

The menu features 600g baked whole sea bass with pak choi, snaps, broccoli and beansprouts; crispy Manchester Union battered fish sharers with minty mushy peas; grilled king prawns with chilli and garlic butter; and salt and pepper calamari with chive and roquito aioli.

You’ll also find the ever-popular lobster macaroni, and a beautiful dish of black sesame seared salmon (£18.50), served with Asian greens and finished with a punchy soy dressing.

If you want a drink to match, there’s even an ‘underwater martini’, savoury and coastal with wakame infused gin, house blend vermouth and samphire.

Fully plant-based, the ‘allotment’ section of the menu (from £6) includes charred Wye Valley asparagus with crumbled Feta, pickled red onions and herb oil; sweetcorn and coriander fritter served with a carrot and mooli salad with pomegranate seeds; and garlic scented wild mushrooms with spinach on toasted sourdough.

There’s also crispy potato gnocchi with kale, oyster mushrooms, lemon and rocket, and harissa spiced celeriac shawarma with roasted pepper ragu and coconut yoghurt.

We loved the peanut and sesame cauliflower pieces (£9) coated with a savoury, sweet, and spicy gochujang sauce and served with a crisp shredded Asian salad.

for those with sweet tooth, desserts (from £4.50) include Medjool date sticky toffee pudding with Madagascan vanilla ice cream; lemon meringue with with raspberry crispies and coulis; and an affogato, with Blossom artisan coffee poured over Northern Bloc ice cream.

There’s also a Blossom espresso martini tiramisu using sustainable specialty coffee from Blossom Coffee Roasters, as well as a cheese of the week showcasing some of the region’s greatest cheese such as Garstang Blue, Kidderton Ash, Black Bob, Mrs. Kirkham’s Lancashire Cheese, Blacksticks Blue and more. 

Several of the new dishes can also be enjoyed al fresco on the South-facing Terrace, alongside a selection of light bites, small plates, large plates, salads, and Pinza – focaccia Romana style flat bread made with San Marzano tomatoes, fresh basil and fior di latte mozzarella.


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