Best Things We Ate and Drank This Week: 2nd – 8th November 2019

Including a birthday pizza, oysters and bread and butter baby!

By Manchester's Finest | 8 November 2019

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Birthday Pizza
Crazy Pedro’s
I shouldn’t really be posting this because it’s all a bit hush-hush but after eating a slice of this birthday pizza I’m all giddy and high off the sugar – so fuck it! To celebrate their 5th Birthday Pedro’s have a week of special events going on with a super-duper birthday party in the NQ next Friday. This pizza will be available for FREE on that day. Oh, and it’s actually really, really nice. – Ben Brown


Vietnamese Oysters
We went down to Hawksmoor to do a video on their frankly quite brilliant food and as a little cherry on top we were treated to some of their delicious oysters at the bar. Now, I’ve never really ever eaten oysters before, and so I was a little bit apprehensive before scoffing them. But with a cocktail of Vietnamese flavours on top – these beauties are very, very tasty indeed. – Jake Hardy


Artisan Bread Selection
The River Restaurant & Bar
I think this is the second time that this bread and butter has featured in our ‘Things We Ate’ list and if you manage to tuck into it – you’ll quickly see why. Even breaking my brace on a thick crust didn’t deter me from enjoying myself as I dip-dippy-dipped away into the gorgeous Lancashire Cheese Custard and the Sundried Tomato Butter. Sure, the rest of the menu was pretty spectacular too, but you can’t beat a bit of bread and butter. – Alex Watson


Huevos Rancheros
The Counter House
The greatest breakfast known to man has come to Manchester. Yes! Huevos Rancheros is a firm favourite in Mexico and now we can all enjoy it right here as The Counter House serve up this tortilla bowl filled with all of your favourites. There’s a couple of fried eggs, salsa, refried beans, cheese sauce, guacamole and sour cream. It’s mega! – Ellie Edginton


Wagyu Sunday Dinner
Edinburgh Castle
I was lucky enough to get a sneak peek at the food at the soon to open Edinburgh Castle in Ancoats and my word was it good. They were cooking up their Roast Dinners and Head Chef Julian Pizer told me that he wants each one to be unique and different. So, he’s serving up different gravy for each meat, making his own New Zealand take on the Yorkshire Pudding and serving up some high-quality meats. I must say that the Wagyu Beef one was a BIG winner! – Rikki Chan