Forget BBQs, the true art of eating outdoors is sticking your hand in a nettle bush and eating what you pull out. My introduction to nettles was courtesy of Cracking Good Food, a Manchester-based cookery school and social...
Read MoreWhen you think of Lancashire cheese, what comes to mind? Creamy, tasty, crumbly and nowt else? Wrong, there’s tons of other stuff. Consider the blue cheeses, including the award-winning Blacksticks Blue, a creamy,...
Read MoreThe definition of a barbecue is cooking over an open flame, either over coals or gas (I prefer charcoal, gives the food a better flavour). So, when the editor of Northern Soul asked me to review the new Calor Grill-2-Go portable...
Read MoreWe like our colloquialisms and slanguage here at Northern Soul and, to be frank, the more vernacular the better. Happily, some experiences lend themselves to such vocab, and none more than a meal at Byron, Manchester’s...
Read MoreGrilled Bury black pudding with crispy bacon salad and wholegrain mustard dressing CHEF TONY SAYS: a classic pub favourite using not only a Lancashire favourite but a product from my home town. You will see this dish on menus in...
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