For one night only, Monday 2nd October sees the first of Cottonopolis’ monthly produce takeovers and focuses on Goosnargh Chicken, a speciality range of chicken raised and sold by Johnson & Swarbrick at Swainson House Farm in Goosnargh, Lancashire.
Keen to support and highlight the importance of these home-grown supplies, Cottonopolis have been meeting each one and visiting their farms and fisheries themselves wherever possible.
The Goosnargh chickens have come to be known for their moist, good flavour and the birds are raised in un-crowded conditions with lots of natural ventilation and fresh straw for bedding each day. They are fed with a special corn recipe developed with the aid of a nutritionist that is completely free of additives, antibiotics, hormones and medication.
Chef Joe Grant has crafted a menu with a heavy Cottonopolis influence, comprising of Yakitori, Pecking, Plates and Sides. He has where possible used each part of the chicken creating very little waste.
Yakitori includes a variety of skewered chicken such as Thigh with Peanut and Breast with Coriander. Plates will comprise of Katsu Chicken Curry, Shio Ramen, KFC & Sriracha Slaw and feature the big hitter, a Yuzu Glazed Whole Bird.
The following instalment will be Monday 6th November featuring Wagyu Beef from the Yorkshire Wagyu Farm.
Cottonopolis Food & Liquor, 16 Newton St, Manchester M1 2AE
0161 236 5144
www.cottonopolis-nq.com/
