Following their inception, Kampus has gone from strength to strength in regards to their current traders and today they’ve gained yet another huge addition to their line up.
Joining the likes of Pollen, Nells and The General Store who have already settled at Kampus, Great Northern Pie Co open their doors today on the Little David Street section of the complex making use of it’s cobbled streets and more intimate atmosphere.
After initially establishing themselves at Altrincham Market, these pie pros have gone on to create multiple award-winning pies which have regularly cropped up in markets as well as pub menus. Alongside their culinary success, they also have their own site in Ambleside in the Lake district however their Kampus venue will be their very first city centre venture.
To the surprise of absolutely no one, their menu is brimming with delicious pies created with local ingredients sourced from around the North West. Their first seasonal menu (based around well loved, timeless flavour combinations) will contain such classics as 14 hour Braised Beef & Ale, Roast Chicken & Mushroom and Lancashire Cheese & Onion.
You’ll also be presented with a wide variety of sides to choose from, starting with favourites like home-style chips, buttery mash, pickled red cabbage, cauliflower cheese and mushy garden peas or chip shop mushy peas all served with a healthy portion of roast onion and brown sauce gravy or house curry sauce.
Neil Broomfield, the co-founder of Great North Pie Co had this to say: “Since we started making pies it’s always been an ambition to have a base in the city centre. We’d been looking for a while and as soon as we saw Kampus, Little David Street and the gardens, we knew it was the right place for us.
“While it’s our first city centre venue, we don’t have plans to rollout out any more, as we place our focus on keeping the quality and consistency we aim for. We just want to concentrate on doing one thing and doing it well. The mix of traders coming into Kampus is amazing and we’re so proud to be part of it.”