Was there ever a more comforting, satisfying, hearty culinary invention than the pie?
Now, the hotel restaurant that gave spit-roasted rotisserie Goosnargh chicken pride of place on its menu is also paying deserved homage to the pie with a range of locally produced, artisan beauties delivered daily by the award-winning Great North Pie Company.
The pies have been added to the new menu at Store Street Exchange, the restaurant and craft bar located on the ground floor of the DoubleTree by Hilton Hotel opposite Piccadilly railway station approach.
The restaurant and bar’s signature rotisserie chicken and fine steaks will remain the stars of the show at Store Street.
And perfectly complementing the restaurant’s focus on outstanding, simple, hearty dishes made with the very best ingredients, the new Great North Pie Company menu will be an ever-changing, seasonally inspired celebration of pies brought to Store Street direct by one of the North’s finest pie producers.
The handmade pies on the menu at Store Street will be depend on what Great North Pie Company’s Neil Broomfield has delivered that day.
Guests will be able to choose from an evolving seasonal pie collection every visit including current seasonal specials like Swaledale beef and onion, roast chicken and ham, classic Lancashire cheese and onion, and spinach and cheese.
Complementing the new range, Store Street’s executive chef Stuart Fox has added his own pie to the menu too, with the first ever homemade Store Street fish pie.
Meanwhile, Store Street Exchange’s famous rotisserie has a new spicy new addition with the Chinese spiced pork belly – a deliciously decadent new slow-cooked plate of heaven.
Corn-fed Goosnargh chickens, courtesy of the iconic, Lancashire-based Johnson and Swarbrick will continue to be cooked on the rotisserie all day, every day and available as full and half birds.
Known for producing some of the best poultry in the UK, Johnson and Swarbrick believe a happy bird is a tasty bird, so diners can expect the very best from the finest producer the region has to offer.
The chargrill now has a new 16oz T-bone steak on the menu from Campbell Brothers fine butchers, and the starter collection now includes local Bury black pudding and apple sausage rolls, plus new smoked haddock and gruyere croquettes.
Sticky beef brisket toppings are available on the popular Store Street burger, and a new side has been added to the extensive collection in the splendid shape of truffle and Parmesan chips. Forest mushroom pappardelle with spinach, garlic and Parmesan is a new veggie-friendly option.
The restaurant’s range of craft and local beers plus cocktails and wine list are all available at the bustling Store Street Craft Bar next door, a stand-alone drinking den with an entrance on London Road.
There’s a great choice of brews including plenty from Manchester’s own famous breweries and microbreweries including J W Lees, Brightside Brewery and an ever-changing variety from Manchester’s indie brewers too.