Introducing!! The BICCIE TIN!! For when you just want a little summut to dunk.. ❤️🌈

When one of your customers brings you purple sweet potato for mash instead of chips.. #vegetablewanker

Oo Malcolm's bloomers are beautifully squidgy.. 🍞🥖

Especially for yoooouuu.. ❤️🌈

We sold out of today's special so quickly we had to sell a load of tomorrow's too!! Get your order in quick for a Chilli box tomoz.. (apologies you won't get Kyle's artistry on your bag as he's not in.. will get Sam in training..)

This week!! ❤️🌈

7 hours in the oven.. that'll do it.. just need sticky glaze and we're laughing..❤️🌈

Beef short ribs, padron peppers and corn all ready for glazing/roasting/charring with chilli, lime and coriander butter... ❤️🌈🍻

Our specials for the week! ❤️🌈

Well we had a BLINDING night for supper club yesterday, BLOODY FANTASTIC atmosphere with a lot of very efficient drinkers (and eaters).. I think you're all marvellous.. such a good turn out I didn't even manage to take any piccies.. hope to see you all soon.. thank you so much for coming everyone xx

Right my beautiful bunch of reprobates! Our 5th August date for Supper club is fit to bust, but our date for this weekend needs a few more takers to make it friendlier.. so if you've looked at our menu and thought "Cor blimey Guv'nor that looks blinkin' tasty*" why not press pause on House of Cards, (impossible I know.. that was silly Claire) cancel your other plans, (who REALLY wants to eat in an actual restaurant with real menus an' that? Pfhuh!) and get on the proverbial blower and get yourselves booked in for a night of unbridled food pleasure under fluorescent lighting. I LOVE a deadline so here's yours: MIDNIGHT TONIGHT... (as announced by X Factor announcer guy..) Message me on here to let me know if you're coming and I can start cooking.. Mwah xxxxxx *Or something less cockney. Oh and here's the menu.. Cherry Tomatini. Cherry tomato essence made by blitzing cherry vine tomatoes, basil, shallots, celery, and tarragon, leaving to pass through a muslin to produce a beautiful fragrant but clear essence. As usual we are unable to serve alcohol, but if you wanted to bring your own shot of gin, the herbal notes would go with it an absolute treat. . Duck Prosciutto Biscotti Homemade salt cured duck, with radish and a plum and sesame seed dressing on a homemade rosemary biscotti. Asparagus and Basil Soup. With frozen pea pod tea. (Warbies available on request..) Pan-fried Sea Bass. With Runner bean spaghetti, new potato salad and brown crab mayonnaise. Porchettta. Rolled pork loin and belly joint, roasted with plenty of crackling, and stuffed with muscat soaked ciabatta, pine nuts, sausage, shallots and sage. Served with pan gravy, charred gem lettuce, smoked apple pureé and a broad bean and lemon thyme arancini.. Veggie Alternative. Goats cheese and chargrilled vegetable Pithivier. (Raised Puff pastry pie.) With tapenade and sweet fig. Summer-in-a-Cup. Lemon Posset, Pimms Granita, Strawberry, Cucumber and Mint Salad. Homemade Petits Fours. Dark Chocolate Truffle with Raspberry and Pistachio. Fruit Salad Meringue Blueberry Biscoff Cheesecake. Coffee or Tea.

For those of you who are new, we’re a cafe on New Smithfield Market, Manchester’s wholesale fruit, vegetable, meat and fish market. We feed the workers, customers and reprobates from 2am Monday to Saturday, with proper food, made with love, from scratch, sourced where possible from the lovely traders we are nestled amongst. Every now and then however, we open our doors to the outside world and I take the opportunity to show off a little bit more, getting my hands on some of the finer (okay wankier) produce the market can provide. So, its five courses plus fresh aperitif and petits fours, and we’ll serve it on actual plates and not out of polysterene trays. We’ll even let you BYOB and give you real wine glasses. We’re serving food we’re really proud of, the Smithfield way.. (which can become a bit sweary at times.. just make sure you say your pleases and thank you and Justine will be nice-ish.) Here’s the menu! Cherry Tomatini. Cherry tomato essence made by blitzing cherry vine tomatoes, basil, shallots, celery, and tarragon, leaving to pass through a muslin to produce a beautiful fragrant but clear essence. As usual we are unable to serve alcohol, but if you wanted to bring your own shot of gin, the herbal notes would go with it an absolute treat. . Duck Prosciutto Biscotti Homemade salt cured duck, with radish and a plum and sesame seed dressing on a homemade rosemary biscotti. Asparagus and Basil Soup. With frozen pea pod tea. (Warbies available on request..) Pan-fried Sea Bass. With Runner bean spaghetti, new potato salad and brown crab mayonnaise. Porchettta. Rolled pork loin and belly joint, roasted with plenty of crackling, and stuffed with muscat soaked ciabatta, pine nuts, sausage, shallots and sage. Served with pan gravy, charred gem lettuce, smoked apple pureé and a broad bean and lemon thyme arancini.. Veggie Alternative. Goats cheese and chargrilled vegetable Pithivier. (Raised Puff pastry pie.) With tapenade and sweet fig. Summer-in-a-Cup. Lemon Posset, Pimms Granita, Strawberry, Cucumber and Mint Salad. Homemade Petits Fours. Dark Chocolate Truffle with Raspberry and Pistachio. Fruit Salad Meringue Blueberry Biscoff Cheesecake. Coffee or Tea. Its £30 per person with a deposit of £10 each to reserve your seat. Closing date for the 24th June is this Weds.. so hurry up and book - we could use a few more bums on mismatched seats this weekend! Simply send me a message entitled: “I’M REALLY HUNGRY AND I WANNA PLAY” and we can begin the vulgarities of money exchange..

rollerdiva

Having THE best time making cake canapés for a a baby shower @lca_mediacityuk and for Evie's 1st birthday party..

rollerdiva

Yorkies... Mmmmmmm

rollerdivaovercomewithemotion,becausewe

Remember when we got that new sink?! Remember how shiny it was?! Remember how it made us feel! #overcomewithemotion #becausewe'reworthit 🎉😂