• Neil Sowerby
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I grow my own, brave the kitchen heat and know my woozy way around a wine list. Welcome to my post-lockdown world…

You may call it a blog if you must. It’s certainly a change of direction I’ve been putting off through years of journalistic hyper-activity. The lockdowns have made me reassess the food and drink I really care about. I feel refreshed and free of restraint. Even so. Please excuse the solipsistic sounding neilsowerby.co.uk. It’s not just about me. More the discoveries I want to share. Read more…

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Saison de maison proves a fine balancing act from brew duo James and Will

Of late I’ve been spending more time than usual inside Manchester railway arches. The usual hop-driven hideaways once promoted as The Piccadilly Beer Mile? Indeed, yes, but checking out a new wave of craft breweries with their roots in the…
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A feuilleté of quail eggs and asparagus to celebrate Ms Molyneux’s 90th

Some cookbooks have a longer shelf life than others. Well-thumbed, splattered indelibly with ingredient stains, they’ve stayed the course. Many courses, if you forgive the culinary jeu de mot. One such tome is The Carved Angel Cookbook by…

Splash out on the big Baths Bash – Indy Man Beer Con tickets go on sale

Saturday, October 5, 2019 was a blast. As we staggered out into a blurry Hathersage Road, clutching our souvenir glasses, to let the evening session brigade into Victoria Baths it was ‘see you again next year’ time all round. Little did…

Magnolia petals – a floral tribute to foraging free spirits Jack and Julian 

For those of you who pigeonhole Jack Monroe as just a consumer Joan of Arc, championing society’s downtrodden and deprived I have two words: magnolia petals. This week she Tweeted about ‘A Few of my Favourite Things’ and nature’s…

How Alphonso Mango season led me into the clutches of Buddha’s Fingers

Alphonso mangoes are not lookers. Even the most mottled quince would win a beauty contest with them and the furry bloom of an in-season peach is infinitely more Instagrammable. But all is forgiven once you squeeze the exotic, saffron-coloured…
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The Alan has landed! Why chef Iain Thomas’s exquisite hotel menu floors me

The unlikely spectres of Cliff Richard and Paul Kitching haunt my imagination as I dine (magnificently) in a new Manchester hotel that restores my faith in exposed brickwork and small plates. Both the 81-year-old former poster boy of British…
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