Brand new live entertainment venue New Century opens food and drink hall

Taking inspiration from the trailblazing spirit of the 1960s when the Grade II listed building was built, New Century aims to celebrate the past and inspire an exciting everyday place for unforgettable experiences.

Now in the 21st century, New Century has now opened its kitchens to a stellar lineup of independent food traders. 

The new food and drink destination within the remarkable building is the beating social heart of the Century, sitting beneath the fabulous new live music and events venue upstairs which plans to open later next month. 

The 10,000 sq ft New Century Kitchen is home to six independent food operators, including… 

Adam Reid with his brand new concept, ‘The Butty Shop’. Guests can feast on old-school butty flavours like ham salad or cheese and sides like potato salad and gherkins. The Butty Shop aims to bring the British butty back to life, with classic Northern flavours built on the memories of childhood visits to the bakery. 

Zumuku Sushi, where classically trained sushi chef Benjie brings diners authentic, fresh sushi as well as sushi tacos, poke bowls and mochi balls. 

Tallow is a new concept from classically trained chef Tom Lowe. Inspired by the great steakhouses of the UK and Europe and his passion for well-bred, native beef, Tallow will use only sustainably sourced, 28-day dry-aged beef from local butchers. The beef will be included in dishes like the Tallow cheeseburger, a prime beef patty, smoked cheese, caramelised onions, peppercorn mayo, bun, and koffmann fries.

Banh Vi will bring their unique, plant-based Asian food to New Century. Guests can enjoy classics like the Banh Mi OG with 24-hour tofu, mushroom pate, pickles, lettuce, cucumber, coriander mayo, hoisin, coriander, chilli and lime. As well as classics, New Century diners can expect plant-based treats like mushroom wings with herb mayo and Vietnamese coffee. 

2021 British Street Food Awards ‘People’s Choice’ winners, BaoBros23 are also bringing their beautiful bao buns to Manchester for the first time. Using sustainably sourced produce with a low-waste focus, this experimental team makes innovative, weekly changing bao buns, loaded fries and desserts with Asian inspirations and global ingredients. Guests can expect baos like the Kyoto Cluck Cluck with Panko-crumbed chicken breast, crispy shallots, pomegranate, wombok, pickled daikon slaw and sriracha mayo. As well as the bao buns, guests can enjoy dishes like chilli ginger fries and katsu curry halloumi. 

Northern Quarter favourites PLY complete the core New Century lineup with their elevated pizza concept, Wild by Ply. Collaborating exclusively with Wildfarmed, chef Carl Fraenki-Retti has developed his recipe using their biodynamic flour to create a 24-hour slow-proved dough, which forms the basis of a vibrant menu of pizzas with a range of seasonal toppings. Each pizza will be cooked in one of the only electric pizza ovens approved by the Associazione Verace Pizza Napoletana at the helm of New Century’s ground floor, with all the dough made daily on the premises. 

This vibrant selection of the best independent food from the most exciting culinary talent will sit alongside local beers, wines, a creative cocktail menu, artisan coffees, teas, juices and smoothies. 

Sheila Bird Studio has designed the space to drive creativity and collaboration. The mid-century design is inspired by the Grade II listed building’s original 60s features, which have been restored and replicated with beautiful mid-century interiors. The space will spill outside onto Sadler’s Yard for al fresco dining, drinking and regular events like the family-friendly day on Saturday, 24th September. 

Atul Bansal, the founder of Sheila Bird, said: “I stumbled across this building ten years ago and had to get inside this space that had been locked away for so many years. I spent seven years trying to find people who would help me reignite the building’s soul, and now the building is alive and beating. Interior isn’t about designing something, it’s about giving something a purpose, and I am so excited to have helped New Century to be reborn.”

As well as the kitchens, music and events venue above, the basement will be home to the dBs Institute. Bringing together a variety of sound and digital technology specialisms across the arts and sciences, dBs pioneer education and research that makes society a better place. The state-of-the-art creative campus will include a media centre, production pods and the opportunity to experience work in a live venue within the same building. The institute will provide a platform for a creative experience like no other. Students at dBs are officially on site from Monday 12th September, and dBs are holding an open day at New Century on Saturday 8th October, for undergraduate and postgraduate courses. On Friday 28th October, dBs launch their Professional and Certifications and Qualifications Courses. Throughout November and December, they will be hosting some taster days, and a careers fair at New Century. 

New Century’s kitchens are now open from 11am until late.