Street food traders Bangers and Bacon, winner of The Kitchens project in Spinningfields, is set to open the doors of its first permanent restaurant. Beastro will be open seven days a week, providing an all-day offering in a modern, farm house atmosphere
A grab and go breakfast and lunch menu, including the likes of Sausage Swirls – the grown-up sausage roll – buttermilk pancake stacks and ricotta hotcakes with seasonal berries for breakfast/brunch and hot roast sandwiches, the signature Cubano and superfood salads on the lunch menu allow for a quick but enjoyable turnaround before work or during lunch hour.
The evening menu is a more sophisticated, curated offering, set in an intimate and atmospheric environment, with the restaurant also offering a chef’s table to seat six diners, where they can watch the food prepared in front of them.
Dishes include 35-day aged choice of beef hung in-house and cut by their third generation butcher, pork rillettes – shredded pork infused with sage and apple pressed and potted served with sourdough – and beef tagliata salad – signature steak adorns this fresh lemony summer salad with shavings of parmesan and radish.
Beastro was formed during the final phase of The Kitchens competition, Allied London’s innovative dining concept providing space for up and coming start-ups, chefs and street food traders, which launched in spring 2014.
Bangers and Bacon was one of six traders to be shortlisted, taking a unit at Leftbank for the 12 month competition period, before being crowned the ultimate winner and earning a permanent unit on the estate.
Having worked their way up from farmer’s markets to street food traders to a permanent unit at Spinningfields, Richard Brown and partners James and Heather Taylor have forged relationships with local suppliers like Manchester Veg People and Winter Tarn Dairy and sourced beverages local to home where possible, with local brewers, coffee roasters, spirits and tonic all featuring on the menu.
“Allied London have supported us on this journey, ever since the initial competition was launched by Michael Ingall,” said Richard Brown said. “They gave street food operators a chance to test out ideas, and spent a year advising and organising us. Now it’s time for us to show everyone the fruits of our labour and we can’t wait to get started!”