Feeling peckish? Good. But if you’re feeling like chicken tonight, you’ll have to wait a bit. Because a new fried chicken restaurant will be opening next month on Edge Street in the Northern Quarter…
The NQ restaurant scene sees no signs of slowing down. After the latest editions of Ply on Lever Street and Tariff and Dale – both winning plaudits and the second Turtle Bay opening in the city, on Oldham Road, the area is starting to become a much loved foodie hub once again with a diverse array of eateries gracing the streets.
“…quality fried chicken
is not just about fast-food
and greasy buckets…”
The latest to try and crack the NQ food scene will be Yard and Coop. A relaxed, casual dining with a menu centred on buttermilk fried chicken.
With many a restaurateur across the city trying their hand at gourmet fast-food, southern-fried chicken – done well, isn’t something that has really been explored as much other fast-food treats such as burgers and hot-dogs.
Co-owners Carl and Laura Morris spotted the new food trend of speciality chicken restaurants emerging in the US and decided to bring it to Manchester to prove that “quality fried chicken is not just about fast food and greasy buckets.”
Chicken has overtaken beef and is now the UK’s favourite meat. We are amongst the biggest consumers of chicken in Europe, putting away an incredible 30kg of chicken each- more than beef and lamb together.
The team have honed recipes and techniques to create Yard and Coop’s signature crispy golden chicken and buttermilk is one of the secrets to crispy fried chicken.
“It’s taken a year to get it right, trying different flavourings and tips from people all over the world,” says Carl, “ but what we ended up with is a two day process that keeps our chicken deliciously succulent and super tasty.”
Then there’s the recipe for the crumb. This is secret, says Carl, “because as everyone knows, you can’t have a chicken restaurant without a secret recipe.”
From the bar expect to see an ever-changing range of craft beers from local breweries, small batch spirits and a cocktail list with everything from barrel aged classics to hard shakes
The restaurant will feature two separate dining areas with 120 covers, a large bar for dining at and a selection of private booths that can be booked for larger parties.
We’re looking forward to trying it.