Past Events

 

IWFS Manchester Branch 2025 AGM 9th February 2025

On Sunday 9th February Manchester Branch members held their Annual General Meeting where legend has it that Mr. Charles Rolls and Mr. Henry Royce first met, 

the Manchester Midland Hotel.

On arrival we enjoyed a very welcome Aperitif, convivial, fresh Chenin Blanc 2022 vintage fizz, Bouvet Ladubay ‘Blanc de Blancs’ Cremant de Loire.

 

The AGM began with satisfactory reports from Branch Secretary Christine Redman and treasury report from Treasurer Ruth Hurst.

Branch Chair Ronnie Costello then provided a round-up of the year's events. This illustrated the diversity of events throughout the previous twelve months and the constant challenge to present attractive and interesting venues for members and achieve the objectives of the IWFS.

Ronnie has been Committee Member for many years and Branch Chair for several years which have been perhaps the most challenging years of the Society's history. With an extensive knowledge of the Manchester and North West dining scene and extensive connections she has driven the branch towards providing wide range of enjoyable culinary experiences for members.

However, Ronnie has now decided it is time to stand down as Chair of the branch but planned well for succession in her proposal of Nicola McLoughlin to take over as new Branch Chair, a proposal unanimously welcomed by members.

Nicola has been an active committee member for several years and has been in the front line in organisation of many events. Also, with her own extensive network in the hospitality industry, she is a major asset to the branch. Nicola, looking longer term at succession planning, has invited member Jane Barber with her particular communication skills to join the committee. Nicola is also committed to increasing membership.

Lunch Followed. The Chef José had prepared a very special menu and the committee had paired the wines.

We started with a Ballotine of Salmon surrounded by crunchy tangy pickled Fennel, horseradish, an interesting oyster emulsion, salty fingers and dill oil. The dish demanded some crisp acidity and the Domaine du Vaux St Georges, Touraine Sauvignon Blanc, didn't disappoint.

The main course was Dry Aged Cannon of Beef, roasted shallot pureé, charred Hispi cabbage, potato pavé, Oxtail bonbon, and Madeira jus. The wine, La Garnacha Salvaje del Moncayo is always versatile, and being a full-bodied wine went well with Beef but also with the slightly sweeter accompaniments.

Next course.........

Eccles cakes are always a teatime classic with currants, spice, flaky pastry and butter. Invented in Eccles, Manchester, at the end of the 1700s and often served with local cheese. Here with Cropwell Bishop's award-winning Stilton, a fine classic blue cheese with a truffle honey finishing touch.

Chateau la Rame ‘Gourmandise’ Saint-Croix-du-Mont is a lovely sweet wine which went well with this unusual dish providing an interesting experience.

Finally, with this feast came a Milk Chocolate Mousse with gingerbread, orange gel, sesame tuile accompanied by Californian Elysium Black Muscat.

Tea and Coffee were served.

Chef was congratulated and applauded for such a varied and interesting presentation.

Ron Cowley

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Christmas Lunch at Manchester Hall on 1^st December 2024

It is a real pleasure to review another highly successful and very enjoyable IWFS Manchester branch event! 

Members from other North West IWFS branches joined us and we made a lively group who enjoyed a convivial and absolutely delicious early Christmas lunch.

Held at the Manchester Hall in the centre of the city, it was a most agreeable way to celebrate the beginning of the festive season.

Manchester Hall is a beautiful, uniquely historic venue situated in the heart of Manchester. Formerly a Freemason Hall, it was designed in 1929 by architect Percy Scott Worthington. After having undergone a sensitive restoration, it now combines traditional structure with contemporary glamour, making it a truly delightful dining venue. 

On arrival we were greeted with a glass of Vilarnau 'Gaudi’ Organic Cava Brut Reserva Penedès, which proved to be the perfect apéritif, with, bright notes of crisp apple, ripe pear and brioche.

The lunch started with an artistically presented dish of Scottish Smoked Salmon Dill & Cracked Pepper Cream, Pickled Cucumber Ribbons, Capers & Shaved Radish which was perfectly complemented by a delicious 2023 Henri Erhart Riesling Réserve Particulière Alsace. 

Produced by the team at the family-led winery Henri Ehrhart, this classic French Riesling had bold notes of citrus and flowers, with crisp, refreshing acidity on the finish.

The Main Course of Pork Ballantine, Fondant Potatoes, Squash Purée, decorated with Asparagus was accompanied by a delightfully palate enticing 2023 Domaine Mabileau Saint Nicolas de Bourgueil.

Laurent Mabileau have been producing wines since 1985 and this wine, made from Cabernet Franc grapes, perfectly showcases their expertise. Produced in Saint-Nicolas-de-Bourgueil on the right bank of the Loire Valley, it’s a reminder that fantastic reds can be found here as well as whites. With notes of raspberry and wild strawberry together with silky tannins, this proved to be a great pairing for both the meat dish plus the cheese course which followed. 

The flavourful cheese course comprised Yarlington Washed Rind, Spiced Apple & Whisky Chutney, Water Biscuits with Smoked Almonds.

Our palates were then refreshed with Limoncello which was a perfect accompaniment to the very prettily presented dessert,

complementing the sweetness of the Raspberry Pistachio Pavlova decorated with Dark Chocolate shards. 

Sincere thanks to the Committee for their hard work in organising this absolutely fabulous lunch! 

Also, a huge thank you to Chef Carlos, and to Gary and Will on Wine and Front of House respectively together with their wonderful teams.

Dr Jane C Barber

 

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Lunch at Sam’s Chop House on 24^th October 2024

Manchester members met at Manchester’s iconic Sam’s Chop House established in 1872, a shrine to L.S.Lowry.

We were warmly greeted by George Bergier who welcomed us with a chilled fresh Tio Pepe Fino Sherry.

Our first course was roasted figs with Parma ham and goats’ cheese on a bed of leaves dressed with balsamic vinegar. This was delicious crisp Parma ham encasing the cheese and figs with contrasting textures. Castellani Vernaccia Di San Gimignano 2022 was served, an elegant, fragrant wine with a hint of lemon.

Main course was duck breast with rhubarb purée, greens and dauphinoise potatoes. The duck was served perfectly pink and the purée married very well with it.

Leyda Reserva Cabernet Sauvignon 2022 was well received with its plum and cherry notes and a hint of tobacco.

Pudding was a pear and caramelised white chocolate galette, a melt in the mouth confection which was light and delicious.

A most enjoyable time was had by all and a huge thank you to George and all the staff.

Ronnie Costello

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NOI QUATTRO 12th September 2024

IWFS Manchester Branch members visited Noi Quattro in the Norther Quarter for a taste of Sicily.  The evening started well with a glass of prosecco before we were escorted through to the tasting tables. 

Immediately we were in the capable hands of one of our newer members, Gary Newborough, who modestly shone through the tasting with his knowledge, organised expertise and gentle humour….and maps, tasting notes and a school bell!

The bell brought us all to order.  Gary guided us through generous pourings of 4 four different wines accompanied by four different street food courses so we could taste with and without food and compare. We were reminded of the 7 Ss of wine tasting…see, swirl, sniff, sip, slurp, savour, spit/swallow.

Firstly Caponata, one of 37 varieties offered throughout Sicily.  Ours was vegetable stew atop bruschetta which went down very well with our first white wine made from the native Sicilian grape Zibibbo, Taif Zibibbo Terre Siciliane.  Somehow, this wine caused a distinct increase in noise level and chatter amongst us until the bell quietened us and we were presented with Arancini and Kike Traminer Aromatica Terre Siciliane, fruity and flowery with a spicy nose – an altogether fuller and more intense wine. 

Arancini, plural for rice balls, started a local semantic debate as to whether a single one has a masculine or feminine ending, ‘o ‘or ‘a.’  ‘Our single one‘ was rather large, and in the shape of Mount Etna and therefore associated with nearby Catania.  It had a delicious rich rice and four cheese centre and a very firm exterior.  Some of our members thought it should have had more seasoning, but most agreed it went well with the wine.  By this time we were beginning to debate as loudly as any Italian, with only the occasional arm waving towards the spittoons in the form of large decorative tomato tins.

Next came the Nero d’Avola, a grape planted all over Sicily in the 70s in all soil types, good and bad, when it was thought it could be made in volume and become the red Pinot Grigio.  Our version fell somewhere between that sold in Aldi for £5 and that sold in Harvey Nicols for much more. It accompanied pizza topped with Norma sauce – this being ricotta cheese, tomatoes, basil and tons of aubergines – and named after the Bellini Opera Norma.  We learned that both the sauce and the opera were considered to be ‘a masterpiece.’  Our members thought the combination of this pizza and this wine to be excellent.

Our final course was a cannoli filled with cream and glace cherries, generously accompanied by an El Aziz Grillo donated by the wine merchant.  The wine had an intense straw colour with aromas of ripe dried fruit such as pineapple, apricot and peach.  It was felt to be soft and enveloping with honey and sweet spices and not as sweet as the wines from northern Sicily.

Gary held a vote on the wines.  The red wine was voted favourite of the evening by just one vote, followed by the second white but what a wonderful evening of camaraderie, adventure and education we had! 

Thank you Gary and thank you to the staff at Noi Quattro. 

Ruth Hurst

 

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Summer Lunch in the Geisha Room at the Ivy on 28th July 2024

The Manchester Branch Summer Lunch this year was very special indeed as we booked the opulent Geisha Room at the Ivy for our exclusive use.  The Ivy curated a special menu for us and we selected the wines from their extensive list.  We were looked after most assiduously by Cristos and Cath for the entire event.

Our arrival wine was the fresh and zesty Lafage La Fabuleuse, a slightly ‘frisant’ blend which was perfect for the beautiful Summer day.

Our two starters were Flamed Edamame with Spicy Dip, and Tuna, Yellowtail and Salmon Sashimi with truffle miso dressing and yuzu.   Both dishes were full and flavour and got us off to an exciting start.

We enjoyed Chemin des Dames, a Colombard and Ugni Blanc blend with the first two courses.  This wine was off dry, delicate, fragrant and floral, a perfect match for Asian food.
The next duo was popcorn shrimp with a spicy cream sauce and Gochujang Glazed Fried Chicken with Wasabi Mayo.  Both dishes looked beautiful and had fabulous punchy flavours – in fact for your scribe the chicken was positively addictive!

At this stage we needed a rest!  Duly refreshed we moved onto Wagyu Denver Steak with Crispy Garlic and Sweet Soy, Tenderstem Broccoli with crispy chilli, lemon and sea salt and the famous Dragon Fries which are made with sweet potato, chilli, and sesame.  Again, there were explosive flavours and everyone was in raptures over these dishes.  These were paired with an Australian Merlot, Hillville Road, which was smooth and round.

After another pause for recovery (all of the dishes were extremely generous in size) we moved onto our dessert which was simply stunning – sticky toffee pudding with plum sake, salted caramel ice cream and spun sugar.  This was surprisingly light and utterly delicious.  

Finally, we were served with teas and coffees and chef joined us so that we could express our thanks to him and his team.  Thanks were also expressed to Cristos and Cath who had made the whole experience so special for us.  

Nicola McLoughlin

 

 

A Walking Tour of Manchester with Foodie Destinations on 30th May 2024

..and the weather stayed dry!
Manchester IWFS enjoyed a guided food (and wine) walking tour of Manchester’s Ancoats and Northern Quarter areas.  Excellently organised by Scranchester tour guides to accommodate walkers of all standards, we learned about the history and rejuvenation of this area of the city, admired commissioned art work and road signs of different colours, whilst discovering and enjoying hospitality in new, carefully chosen venues.   

+Meeting at The Craft and Design Centre, for cheese and wine and cured meats, we then separated into two groups to sample a variety of ‘scran’ in each venue; fish tacos, mushroom croquette with black garlic aioli, corned beef hash, a sausage roll with a difference, cheese and onion pizza, and pastel de Nata.

We all met up again to compare notes and finish with a delicious  Tarta de Santiago with clotted cream and saffron honey at Jayne Eyre’s,
It was good to try something a bit different and much enjoyed!  We will surely revisit.  

Ruth Hurst

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Dinner at TNQ on 22nd April 2024

I am delighted to review another successful IWFS Manchester Branch event held on Monday 22nd April 2024 , which received a very positive and glowing feedback from the attendees. This was an evening comprising a delightful ambience, fabulous food, good wine and convivial company all enjoyed at what has now become a favourite venue, TNQ Restaurant in the the heart of the buzzing Northern Quarter of Manchester.

The evening started with an aperitif of Champagne Paul Breteuil Premier Cru made from Pinot Noir, Pinot Meunier and Chardonnay grapes. This was a very palatable Champagne, with a good colour, and lovely smooth bubbles.  It was followed by a delicious seasonal menu created by Chef Patron, Anthony Fielden.

The starter can only be described as a delicious bouquet of light and very individual flavours, beautifully presented - grilled octopus, new potatoes, chorizo, mojo verde, pickled carrots and smoked cod roe.  This was served with an unpretentious Pecorino - Amodo, Terre de Chieti I.G.T.  - dry white, which was straw yellow in colour with a floral bouquet of acacia and jasmine  - a most pleasant quaff.

A main course of roast chicken, chicken livers, spring onion hash browns and truffle foam was perfectly accompanied by an absolutely delicious Italian red, Montepulciano d'Abruzzo , Marchesi Ervani D.O. C..  This was dry with a soft taste of red fruit, delicate hints of ripe cherry and a sweet-smoky finish.

Pudding was a pretty array of early season berries, meringue, whipped mascarpone and raspberry sorbet.  It was a most fitting end to an absolutely delicious flavoursome meal.

Dr Jane Barber