PRONTO PLATE! Slow Food is a movement made in Italy. It defends regional traditions and seeks to define time to enjoy good food. There’s a lot to like about that, but sometimes the pressures of everyday time mean it's a struggle. At Mackie all the food is hand made real slow, but now with your Pronto Plate you can get your slow food real fast. Eat in or take-away the changing pronto plates from each of the kitchens will allow you to grab-and-go so you can enjoy good food in a flash. Look out for the daily Pronto Plate on the counters of each kitchen : STARTING TUESDAY 13TH MARCH 👍

Jack Black Black Jack. Jack-in-the-Box is the offshoot of Manchester’s malty micro-brew heroes (actually they’re not that micro anymore) Black Jack brewery. Owned and run by Jon Hartley and Rich Fowler, Jack-in-the-Box started life in Alty’s Market House. Named by Rich’s mum by virtue of the fact that they were trying to fit a proverbial quart into a pint pot. Jack-in-the Box came about from a conversation with pizza ‘Don’ Rich Carver at Honest Crust who used to pitch up with his mobile pizza oven to Black Jack’s legendary brewery tap nights. He said "these guys know a thing or three about beer" and hey presto! They were courted and convinced that a move to permanently retail good beer at Market House was good idea. As brewers themselves they know what makes a good pint, but it doesn’t stop there. They retail some of the finest British beers from fellow independent brewers scattered around this sceptred isle. Usually there’ll be between 8 and 10 cask lines in full flow and the same keg. If you’re not sure what to quaff - ask them for a recommendation or have a snifter because the boys and girls that work there do like you to taste their wares before you buy them. Couple of things you may not know - Rich has a dog named Cedric in memory of one of the most charming Market House regulars who sadly died last year. Cedric was poorly, but nothing made him happier than a pint of Black Jack bitter, his paper and a natter with the boys in the bar. Jon has South African ancestry and probably his proudest moment was when Grampa Hartley made his way from his farm in South Africa to bask in his Granson’s glory. Q&A : Answered by Richard Fowell What’s so good about British craft beer? Richard : I think the last 10 years or so has seen British beer catching up, and in many cases surpassing the rest of world. The States and Belgium have always been renowned for their great beer, but it’s now a case of anything they can do, we can do better (or just about). With so many new breweries, there’s not much place for mediocre beer, and pushes each brewery to keep making better beer and improving. Be it the blending from Wild beer, barrel ageing from Burning Sky, big, dank, hoppy IPAs from Cloudwater and Verdant or sessionable pales and bitters from Blackjack and everyone else between, there’s a beer pretty much for everyone. Where is your brewery? Richard : Blackjack is found in a railway arch down by angel meadows in the city centre. It’s open to everyone once a month for the famous brew taps, so why not come check it out with the first of the year on Easter weekend. How did you get started in the brew biz? Richard : My involvement with Blackjack all came about with being in the right place, right time, and having enough beers with Jon to ask if could get involved! Before that I’d worked at the Marble Arch and a couple of other places in the city centre that really kicked off my love for beer. A shout out also to the Auckland Arms on Anglesey, it might not have had a range of beer people aspire too now, but it was first bar job with cask ale and taught me a lot. The Northern beer scene is pretty decent wouldn’t you say? Richard : There’s so many great breweries and bars to go with iin Manchester at the moment, Cloudwater have obviously had many plaudits in the last couple of years. What other brewery’s deserve props in your opinion? Richard : I’ve been loving what Track have been producing, Runaway always do things right and Our pals at Pomona Island have really hit the ground running. Over in Leeds, I’m really looking forward to what Northern Monk will be kicking out this year. You’ve won your fair share of awards. What would you say makes Blackjack a worthy winner and standout brewery in today’s world of hipster hoppiness? Richard : I think Blackjack just do things that people want, with no added pretentiousness. Be it the beer, the Smithfield Market Tavern or the brew taps. Beer, and its drinking of, should be fun, and we certainly like to do lots of it. What are your views on the Kestrel Super? Richard : Going to be this years drink, the double lager. Two thirds, a half or a pint? Richard : I’m fond of a two thirds, but hate the term schooners. Stand out beer of the year so far? Richard : Track Galaxy IPA and the Pomona Island IPA were pretty banging, but I’m still waiting for that first beer of the year to blow me away and want many of.

The wines they are a changin... Kate Goodman knows a thing or three about wine. So do all the people who work for her... They all know their stuff and are passionate about their vin, vino, wein, wijn or vinho. You see Kate Goodman used to be the wine critic on the BBC Food and Drink programme alongside Michel Roux Jr. She’s also big mates with larger than life Oz Clarke who you may have seen in Alty or at Mackie from time to time. All the wines that are served in Market House and Mackie Mayor have been through the team taste test before they go on the shelves. They are all hand-picked using a tricky balance of criteria, taste, price point and exclusivity – The thing is Kate and her team go to great lengths to try and source stuff that isn’t available everywhere else. And it’s not just wine, Reserve have a massive selection of Gin’s – Some hand-made and flavoured, Ports, Madeira and much more. When you drink wines from Reserve at Market House or Mackie you also get a really good deal. Kate charges a flat rate corkage so you will get it loads cheaper than in a restaurant or you can choose a better quality wine for the same price. Some of you may have seen wine being served by the cask at Mackie which will be coming soon to Alty – that way you get better quality wine and there’s less packaging so it’s a win-win-win deal… better quality wine that’s cheaper pound-for-pound than it’s bottle equivalent and that’s better for the environment too. Here's Kate's Q&A : <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Faltrinchammkt%2Fposts%2F806972222836476&width=500" width="500" height="771" style="border:none;overflow:hidden" scrolling="no" frameborder="0" allowTransparency="true"></iframe>

Sunday equals lunch. Sunday equals brunch. Sunday equals supper. Right? Well lunchy, brunchy and Sunday supper just got real at Mackie. First off we’re serving longer..we’re opening ‘till 8, not closing at six. Last orders from the kitchens is at 7pm..not 5pm which means you have 2 more splendid Sunday hours to scoff, quaff and troff. Second is that Mackie kitchens have gone flipping Sunday mad. Tender Cow have a plate piled high of rare breed beef, homemade horseradish sauce, roasted tatties, Yorkshire puds, honey roast heritage carrots, cauliflower mash and buttered winter greens...which is going down stormingly well. National 7 have rotisserie roasted chicken, pork belly or lamb belly if you’re not a fan of beef, served up with glazed carrots with thyme, seasonal veg and Toulouse sausage stuffing and garlic & herb new potatoes. Honest Crust are even doing a Sunday brunch pizza with roast pink fir apple potatoes, pancetta, spinach, tomato, egg yolk and parsley. Veggies and vegans catered for at Honest Crust and their sister little window. So there’s at least six good reasons to brighten up your sleepy, sleety, Sunday.

Wolfhouse Kitchen, Wolfhouse Bakery at Market House in Alty and Wolfhouse Coffee and Baohouse at Mackie Mayor are all related. Okay so Wolfhouse is an easy connector but not everyone knows that Baohouse is part of Katey, Kenny and Frankies burgeoning food empire that started off in the Lancaster Village of Silverdale and gradually made it’s down the M6. Katey and Kenny met when they were 16 and both at school with Francis, so started a long relationship between them and food. After working in pubs around Arnside and Lancaster they moved to Paris for a period to work and manage two of the infamous British exports into the epicentre of French culture - Rose Bakery. Each year the two (sometimes three) of them disappear in January on foodie pilgrimages – New York is their number one hot spot but Berlin, Copenhagen and Rome have featured in the last two – visits built around an itinerary of restaurants, coffee shops, deli’s and all things foodie..if you don’t believe us check out Katey’s Insta feed @flourhands They’re mad keen on the spicy side of life and their Korean plates that they dish up at Market House are legendary…which is how Baohouse came to be. Their perfect steamed buns are all made by hand at Alty and Mackie every day…and they sell a lot of them, a real lot of them! 2 minute Q&A How did you come to be running or working in this kitchen? We were approached by Nick and Jenny whilst we were running our cafe near the Lakes. We came down to see the market and thought it was incredible. Market House had only been running for about 6 weeks at that point, but the atmosphere and concept (and pizza) blew us away. However, we originally turned down the offer of the kitchen space thinking it would be too difficult to run both places. Nick came back and just said why don’t you give it a go for a few months... and we’ve been here ever since! We didn’t really need much persuading... Did you formally train or are you self-taught? Not so much formally trained but I got my first kitchen job when I was 13 so it’s always been about learning what you can from different people and places. I took a job as a pastry assistant in Paris and it was very influential on my approach to baking and the value of good ingredients. Why have you chosen to trade at Altrincham Market? There are so many reasons, but I think the biggest draw is the community, both within the market between traders and staff and then outside of that, being a part of something that’s made a difference to Altrincham. I feel very lucky to be here. What is the best thing about your job? The creativity and energy around the market means that it never gets dull. Having customers who are really open to new ideas means that I always get to try out different recipes. There is a great sense of freedom that comes with that and I think that’s really important in a kitchen. Press articles it seems are like busses, noting for ages then four come along at once!..we’ve had a good old dose of it this week – a profile on Nick in the Royal Institute of British Architects Journal – RIBAJ; a nice piece in the Guardian about Alty and Mackie leading trends for casual, collective dining; a piece in the Independent about the Market and food provenance and a lovely piece from Altrincham Today about Owen and Tom the two gents with disabilities, who lighten up everyone’s lives whenever they’re on Market House floor. https://www.ribaj.com/culture/now-for-the-solo-nick-johnson-profile https://www.theguardian.com/business/2018/feb/03/emerging-markets-street-food-booms-as-investors-get-the-taste http://www.independent.co.uk/life-style/food-and-drink/street-food-2018-sophistication-why-kerb-club-mexicana-bao-pop-brixton-street-feast-a8186716.html http://altrincham.today/2018/02/06/working-market-house-changed-sons-lives/ Passionaltely regional. Fiercely independent. Not available online. Opening Hours: Altrincham Market Mon CLOSED Tues 8am-4pm General Market Weds CLOSED Thurs 8am-3pm antique, collectors, bri-a-brac Fri 8am-4pm General Market Sat 8am-4pm Sun 10am-4pm Market House Altrincham Mon CLOSED Tues – Sat 9am-10pm Sun 9am-6pm Mackie Mayor Mon CLOSED Tues-Thurs 9am-10pm Fri & Sat 9am-11pm Sun 9am – 8pm

At Market House and Mackie Mayor, we’re great believers in serendipity. In fact it’s one of the words we most overuse. It’s why, when people say to us “great concept” we shudder slightly, because we’re not into ‘concepts’ – ‘concepts’ in our mind are generally contrived – too much slick branding too little content for our liking. We like serendipity because it’s about seizing the moment, recognising that there’s ‘something there’, wrestling that into life and twisting and turning when it shows us the way it wants to go. All the journeys at Mackie and Market House are born out of serendipity, each person has their tale to tell but none more so than Hollie and Matt at Tender Cow. They were ousted from their van in Spinningfields where they were a poultry ‘Mamma Schnitzel’, they came and asked us if we could find a space for them and their van at Alty. When we met, we could see their passion for food pulsing through their veins, other people said good things about them and there was nothing to lose – we did as we always do and ‘gave it a go’. Chicken switched to beef, the name changed to Tender Cow and…hey presto a star was born. 5 days after starting off in the Citroen H5 van on a cold Autumn morning, they were invited inside to do a kitchen ‘takeover’. Wolfhouse Kitchen were too stretched in the early days so do day and night service so, at 5pm every evening for 3 months in the winter of 2015 Hollie and Matt came in from the cold and did a kitchen share with Katey and Kenny and Wolfhouse Kitchen became Wolfhouse Kitchen vs Tender Cow. Three months later we managed to squeeze a proverbial quart into a pint pot and, after a rather inconvenient fire in the potwash, got them into the 120 sq ft kitchen that is their original Market House home! Fast forward to October 2017 and Tender Cow (and their fishy offspring Fin) have gone from occupation of the smallest kitchen at Alty to the biggest kitchen at Mackie..and they’re all like kids in a sweetshop. Top kitchen kit and bags of room to move! That’s not to say that Market House is out of favour…that’s because that’s is and will always be our first love… The essence of Tender Cow is simple, the best quality ingredients money can buy, a passion about cooking it well and getting it right, minimum fuss, maximum honesty, food that’s not been messed with and that you want to eat day-in day out. This weekend saw the launch of Tender Cow’s Sunday lunch – rare breed Heritage rump, Yorkshire puds, buttered greens, cauliflower mash, roast carrots, roast tatties cooked in beef dripping and handmade horseradish sauce…it went down a storm and is now going to be a permanent Sunday fixture. Hollie and Matt’s 2 minute Q&A How did you come to be running your kitchens at Alty and Mackie Mayor? Matt: Nick wangs on about ‘serendipity’…I call it hard work and a lot of luck! We started down in London doing street food events and pop ups. After a few successful pop ups we quit our jobs and moved up to Manchester to go full time with it. This will be “easy”! Wow how wrong we were! After a year or so of moving around Manchester doing events here, there and everywhere we were given an opportunity to trade in the evening at Market House. We’ve never looked back. Holl: Being in the right place at the right time, working hard, perseverance and passion. And always striving for perfection. Did you formally train or are you self-taught? Matt: I’ve learnt from reading books, eating out, TV programs and the internet have been my resources. However, the beautiful thing about we what do and where we work is that you learn so much from the other traders. I can safely say they inspire me every single day. Holl: The same as Matt really - our real passion for food and cooking began on an un-comfy Ikea sofa in our student flat in Leeds, watching the complete DVD collection of everything Jamie Oliver! Finally, after 19 years of getting D grades and not knowing what I wanted to do with my life, my friends and family told me I WAS GOOD AT SOMETHING. And I loved it. And I’ve never stopped loving it. How do you keep sane working in and producing so much food from your teensy weensy kitchen? Matt: I don’t! Holl: ummmmmmm… sanity is very overrated! What inspires your menu? Matt: We try and keep everything as simple as possible. I really am not a fan of overcomplicated food. Food should be the exact opposite, simple, unfussy and to the point. We work hard trying to find the best quality ingredients we can and do very little to them. Whether it be some local organic veg, a piece of well-aged beef or a line caught fish from a day boat in Cornwall. Get the foundation right and everything else will follow. Holl: Food that’s beautiful and simple. Incredible, unadulterated produce. At work I always bang on about food being a piece of art, that doesn’t mean fancy and overcomplicated. Just dishes that make you excited to have it in front of you and show the beauty of the produce available to us. What’s next? Matt: You tell me! Holl: An imminent TC baby... our first baby is due at the end of February…then there’ll be even less room!

Just so you know… As the abstinence of January settles gently around us like a flurry of fresh snow, we thought we’d brighten your deep and dark mid-winter mind-set with a few words about another of our food heroes....stand-up Mr Richard Carver. Rich Carver is the man behind Honest Crust and the rather fabulous Little Window at Mackie (and Market House Alty). Pictured here with another food giant Aiden Byrne at Alt. HarFest last September, Rich’s team of pizzaiolo’s spin out some award-winning sourdough pizza are ranked and rated as some of the best in the world (according that pizza-lover bible ‘Where to Eat Pizza'). In pursuit of Pizza perfection and to bring a sense of individuality there are some elements that make an Honest Crust pizza special. First-things-first, numero uno, primo cosa it’s the dough. 3 ingredients, flour, water salt with the addition of a special ‘starter’ that has been around for 5 years now and is guarded and treated like Honest Crust’s own Queen Bee. They keep it in peak fitness – too warm and it withers, too cold and it doesn’t want to perform (know the feeling?). Leven for a minimum of 36 -48 hours ‘peak sourdough’ happens when the dough is soft and pliable and the full sourdough flavour is at its most potent. Everyone has their own view about what makes a perfect pizza dough, and there are nearly as many variations as there are Pizzeria’s - in the case of Honest Crust, sourdough pizza’s are soft and pliable, not baked to a cracker-like consistency and the ‘leoparding’ – the dark spots on the top on the top created by the pizzaiolo ‘flashing’ the pizza into the top of the oven gives you that extra texture and flavour dimension. The toppings have to be balanced – a light dusting of the finest quality ingredients - just what they are depends on the menu-du-jour – the ever changing daily roster of pizza’s that complement the hard-core firm favourites that reflect the seasons and the tastes of the pizzaiolo’s. One thing that matters though (if you’re eating one of the 8/10 pizza’s with one) is the tomato topping. Earlier this year Rich sourced (sauced?) tinned tomatoes from small scale growers in Puglia and he brings them in direct. Sun-kissed southern Italian tomatoes that sit on the vine for an indecently long time developing a beautiful pungent, natural sweetness balanced perfectly with a tomatoey acidity. The boys at Honest Crust hand sieve each tin, add a handful of Maldon sea salt a massive glug of extra virgin olive oil and – tadar!….80 percent of your work is done. Honest Crust have won many an accolade and out of Rich’s kitchen have come Jim (formerly the man behind Rudy’s in Ancoats) and Jonny and Alex from Sugo one of the most highly regarded pasta restaurants in the country right next to little old Market House in Alty…and soon to be Springtime Mackie neighbours in Ancoats. As well as a being a gentle giant of a man he’s generous with his time and encouragement of others. Little Window is the real unsung hero though with its regularly changing, Italian/Mediterranean inspired seasonal plates, lovingly made using the best seasonal produce right there in the kitchen where you place your order. Rich has also imported and is selling an amazing arrange of antipasti and XV olive oil from a tiny village in Puglia, the same village where he gets the beautiful tinned tomatoes that make his pizza’s so special. Shakshuka, panuozzo, ribollita, burrata, panzanella, pepperonata, caponata – these are all the wonderful words you’ll see on Little Window’s ever-changing menu boards as they combine seasonal food with some of the finest ingredients sourced, wherever possible, locally. The joys of Little Window may not be as immediately accessible as steak n’ chips, pizza or the legend that is the Fin fish finger butty, but if you dig a little deeper and surrender your tastebuds to a slightly different journey, you’ll be rewarded just like the legion of Little Window fans down their Market House in Alty. Here’s a quick 2-minute Q&A with Rich: How did you come to be running or working in this kitchen? That's entirely down to serendipity. The pizza life I would ultimately have to attribute to personal pizza epiphany - a sunny afternoon in Dolores Park, San Francisco in 2011. I ate a wood fired Rapini (wild broccoli), smoked mozzarella and chilli pizza on a sourdough base. My life has never been the same since. Little Window grew out of the need for somewhere to house our enormous dough mixer and has happily evolved a Mediterranean style all of its own. Did you formally train or are you self-taught? A bit of both really. I learned about good food from being brought up in a family where it was always at the heart of a warm welcome. I’ve been lucky enough to eat out all around the world. I spent a couple of years training at what was South Trafford College and went from there to work in restaurants for a couple of years. I’ve certainly not had any formal pizzaiolo training. That has all been trial and error. And I continue to be a voracious consumer of all sorts of food writing and broadcasting. Why have pizza’s become your life? We traded with our mobile pizza oven back in 2013 and I was persuaded by the vision of Nick and Jenny. Altrincham Market and Market House and now Mackie Mayor share, represent and continue to shape our philosophy and our attitude towards the way we work and the food we produce. It puts people and relationships at the centre of everything. Creative, committed, independent people who want to share their love for what they do. What is the best thing about your job? Hands down it’s the people. The staff, the traders, the customers and all the joyful warmth and chaos that they bring.

A little postette to wish all our wonderful customers a very merry Christmas and a happy New Year and remind you of our Christmas opening hours. We’re open Christmas Eve until 6pm then we re-open Weds 27th at 9am ‘till NYE at 6pm. We re-open Weds 3rd Jan at 9am for busyness as usual.

(What’s the story) Morning Glory? Over the next couple of months, we’re going to do a weekly post about the people who make Mackie Mayor the place that it is. We know the building is spectacular but without the people doing what they do that would be the end of the story, and that’s the point - each person, each business in Mackie has a story to tell. You may or may not know that all the independent kitchens and the bars have been carefully curated by Market Operations and we all work together as a loosely held ‘collective’ - driven by a passionate pursuit to make high quality food and drink a matter-of-fact everyday part of our existence - getting around a table together, breaking bread, sharing an experience in real-time, not online. Our first story is about Fin, the fishy offshoot of neighbours Tender Cow. Fin came to life in the spring of 2017 in Altrincham Market. Matt and Hollie (Tender Cow) feel as passionate about fish as they do about meat and fish has always been a missing part of the jigsaw at Market House in Altrincham. Trialled and tested over the spring and summer of 2017 it was clear that there was an appetite for fish…if you’ll excuse the pun. At Alty Market we’re great believers in serendipity - Luc Egret is the man in charge at Fin and the way he ended up here is serendipity itself - Luc came to Alty in the summer of 2016 to work briefly before travelling and to find out a little bit more about England’s North West and the country of his birth (he’s a Londoner). Luc is a Philosophy graduate from UCL and after a stint working for a political think-tank around Westminster decided that his real passion lay in food. After a front-of-house stint at Morito the delightful offshoot of Moro in Exmouth Market, Luc completed a 12 month cookery course, then spent 3 years in the fine dining “bubble” of London’s Michelin starred kitchens. A great training ground - but 80 hour working weeks destroy any sense of ‘balance’. Luc ‘escaped’ to Alty in the spring of 2016 - not to work in the kitchens but essentially to learn about markets, given his background he soon ended up covering shifts in various kitchens before hosting his own market stall the weekend before he finished called ‘Spring Break Tacos’. Luc made a massive impression on everyone in Altrincham during his short time there and his Taco stall was his swansong. Fast forward to the spring of 2017, Mackie was becoming a reality and Matt and Hollie needed someone they could rely on to come in and help them turn Fin into a reality. Matt called up Luc and with a little gentle persuasion persuaded Luc to relocate North. Their shared ambition for Fin is simple – work with the highest quality freshest ingredients, keep it simple, do it well. Sounds easy but as most things that sound or look easy - it’s incredibly difficult to pull off. The starting point with Fin has to be the raw ingredient – the whole fish. It’s sourced on a daily basis from day boats that line fish in waters around Cornwall. Luc gets a What’s App message each morning from the company that act as another loose collective for the independent day boat fishermen. The boats leave at 4am in the morning and return at 4pm that day so the fish is fresh, straight from the sea and not stored for days in on-board refrigeration. It’s line caught so it’s more sustainable. In that What’s App message, Luc gets a report of the weather conditions, how many boats were landed, what fish were caught - they even get to know the name of the boat that landed the catch - last week’s first delivery was landed on The Lady Hamilton! The fishermen need to make sure they place all their catch so there’s a conversation that goes on with Luc, the company that coordinates it, and some top restaurants around the country to decide how to divide the catch up. The fish arrives in time for lunch-service and usually is still in a state of rigor mortis. If you ask Luc what he looks for in a fish counter he’ll enthuse “the fish should look like it’s still alive! - Mackerel should still have a pearlescent sheen not dull faded and sad, the eyes should be clear and not bloodied, the flesh should be firm to the touch, the gills be bright red…and it shouldn’t smell!” None of this comes cheap – one of the social media cries you’ll hear is the “food at Mackie isn’t cheap”, but then neither are our ingredients – they’re the best you can buy. You can easily get 4 Mackerel at your local fish mongers (or six at your dismal supermarket) at the cost of one Mackerel supplied to Fin but they’re as different as chalk and cheese. All ingredients at Mackie are as ethical as possible and whilst we don’t want to 'wang' on about ethics, we favour principled independents over corrupt corporates any day of the week. The whole fish you eat from Fin will never have been dredged or netted and will have come from waters where sustainable practices are followed. So if you see whole fish crossed out on the chalkboard you can understand why – it’s a daily call subject to the vagaries of mother nature, the weather, time, the tide and good old fashioned luck! The Hake that’s deep fried for your fish and chips and fish finger butty is different, it comes from a fishmonger in Stockport who supplies Luc with the finest quality deep sea fish caught on bigger boats in English and Irish waters. The beer batter is made using a beer from neighbours and brewers Blackjack and Jack-in-the-Box working with the hoppiest and most carbonated of the daily changing brews to give the slightly fermented, lemony batter that extra light crunch. The bread Fin use is from Lovingly Artisan based in Oxenholme (with a base at Altrincham Market Tues, Fri, Sat & Sun) and the sourdough is from Macclesfield’s Flour Water Salt. The oil that Fin use to dress the fish and their salad’s is, like all the kitchens at Mackie and Market House, the best extra virgin olive oil that we can get hold of. So that’s a little insight into Fin. Like all the stories about the kitchens and bars at Mackie there’s a strong philosophical proposition – as you might expect from a Philosophy graduate-turned-cook - as well as a passion about simple, honest, well cooked food, that hasn’t been messed around with, in an informal setting, eaten and enjoyed with your friends and your family. Simples. Twitter : @finfishbar Insta : @finfishbar Photo's Twitter : @momentspictured Insta : @claireharry www.claireharrison.com

Hello, we're open and ready - come find us on Eagle Street (M4 5BU) on the edge of the Northern Quarter, just by Band on the Wall. Thanks to all who have visited since our opening on Tuesday - We truly do appreciate your patience and your kind words. So much for a low key first week.. Inside this spectacular 1858 Grade II listed market building you'll find a collection of kitchens, a couple of bars, one incredible baker (and coffee maker), one (soon to open) specialty coffee shop and what we hope is seen as a respectful reimagining of one of the city's greatest buildings. You can come see what we're about until 10pm tonight, from 9am at the weekend, and from 8am (oh, yes) throughout the week. BaoHouse, Tender Cow, Fin Fish Bar, Honest Crust Pizza, Nationale 7, Little Window, Wolfhouse Coffee, Reserve Wines and Jack in the Box are prepped and ready. See you soon. Twit: @MackieMayor FB: facebook.com/MackieMayorNQ Insta: @MackieMayor Opening hours are: Tues-Fri: 8am-10pm Sat: 9am-10pm Sun: 9am-6pm Mon: Closed Passionately regional. Fiercely independent. Not available online.