ALTRINCHAM continues to push all the foodie buttons. No sooner has a new Italian restaurant, Tre Ciccio, opened on Moss Lane, taking inspiration from Southern Italy (shades of Sugo) than a very English newcomer is upping its game.
Artisan bakery and restaurant Blanchflower has launched its evening menu, offering customers an array of small plates to share. It’s an attractive line-up including rare cured beef, mustard and slow cooked egg yolk to fish stew, charcoal grilled octopus and prawns and charcoal grilled cauliflower, fermented cauliflower with peppercorn sauce.
Desserts will change regularly, with dishes such as sauternes poached pear, chocolate and almond cake and chantilly cream, apple and almond streusel tart. They have some amazing coffee to match, too, understandably since this is a spin-off from Caffeine & Co. Check them out here.
This post-6pm offering is the culmination of Blanchflower’s all day dining concept, showcasing their range of homemade breads, which are topped up throughout the night and seen as an essential part of the experience.
Craft production is integral, allowing the kitchen and bakery to work side by side, supporting each other through the three different service periods. From baking their own bread, cakes and pastries, to curing and smoking their own salmon, making their own bacon and sausages, fermenting and pickling their vegetables, there are very few items on the menu which have been sourced externally.
Indeed Blanchflower owners Phil and Claire Howells believe this makes their kitchen offer one of the widest range of home-made products in the country.
Until the end of March, Blanchflower will open from Thursday to Saturday for the evening menu and daily for breakfast, lunch and afternoon snacks with an all-day brunch at the weekend.
Blanchflower, 12-14 Shaw’s Road, Altincham, WA1 1 AQ. 0161 929 6724.