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From blue cheese and peanut parcels to trout croquettes with sorrel mayo, there are some crackers…

It may be a relative newbie (launching September last year) but Elnecot has already cemented its status as an unmissable dining destination, with rave reviews across the board - including our own Neil Sowerby.

Serving up a modern take on historic cooking, the innovative menu spans cocktails (named after Victorian gangs) to cooking methods like pickling and fermenting. ‘Elnecot’ itself is the ancient name for Ancoats, and you’ll also find many local ingredients: from Ancoats Coffee to Pollen bread.

With a focus on seasonality, the neighourbood bar and kitchen has launched some exciting new additions, from disco cabbage to ‘You Smelly H'apeth!’ Not an insult but a reference to Saddleworth blue cheese, which is paired with peanut in little parcels of perfection.

Smelly Hapeth And Peanut Parcels Disco Cabbage

Elsewhere in the new spring menu - quirkily split into Nibbles, Balls, Meat, Fish, Veg, Others and Afters - you’ll find summer herb focaccia with pea hummus or extra virgin rapeseed oil, and Manchester Pale Ale braised ox cheek with parsnip puree, salsa verde and pickled runners.

Other meaty additions include Lancashire pulled pork arepas with Mrs Kirkham’s cheese, spiced plum salsa and coriander shoots; spiced chicken fritters with creme fraiche and fried Lancashire duck egg; and pork belly with savoy kimchi, smoked cannellini puree and hazelnuts.

Braised Ox Cheek Pork Belly Pulled Pork Arepa

New fish dishes include pan-roasted hake with leek puree and samphire bhaji; pan-fried mackerel with new potato salad and rhubarb ketchup; and chalk stream trout croquettes with sorrel mayonnaise.

Veggies, meanwhile, can enjoy the likes of roasted spring onions with romesco sauce, and new potato salad with cured Lancashire duck egg yolk.

And not forgetting the puds. Think honey pannacotta with summer herb granita and berry consommé; rice pudding with Yorkshire forced rhubarb; and a vegan chocolate mousse with summer berries and candied hazelnuts. Elnecot’s famous chocolate fondant stays on the menu, now with a scoop of homemade Earl Grey ice cream. 

Hake Mackerel

Head Chef and co-owner Michael Clay said; “We are always striving for more to impress our customers and keep them coming back again and again, and this new menu will really showcase more of what Elnecot has to offer. We’ve got some amazing new additions to the menu as well as keeping some of the favourites on there too. As always, all of the ingredients…will be regional and responsibly sourced and give a nod to real British fayre and the local area too.”

Elnecot’s new spring menu is available 5-10pm Monday to Saturday, and Friday lunchtime 12-3pm.

View the menu here

Book here