By all accounts people need to pay more attention when walking down Great Ancoats Street. Despite our best attempts to shine a spotlight on Street Urchin, this informal market diner style joint still feels like one of the city’s best kept secrets, with a dedicated team committed to exceptional British dining and a policy of making everything (where possible) in house. Helmed by husband and wife team Kevin and Rachel Choudhary, the pair lay claim to experience working in some of our hometown’s most acclaimed restaurants (not least sorely missed eatery The Mark Addy, led by legendary north west epicurean Robert Owen Brown).
Enough with the CV, let’s move on to the important bits. A wall of greenery greets guests as they arrive at Street Urchin, foliage cascading over a handwritten chalkboard menu, setting the tone. Dishes are constantly changing, and for the most part tend to favour unpretentious ideas made with the finest possible ingredients, many of which betray a penchant for keeping things down to earth. The headlines garnered by adding Buttermilk English Grey Squirrel to the meats, a favourite of the aforementioned Brown, is a case in point, although examples could form a much longer list.
Those looking for less park life on their plate can rest assured the options are guaranteed to be incredible, with starters such as Smoked Crab Thermidor with parmesan and parsley crumb, crispy samphire and crusty bread, English Asparagus and Panko Crumb with homemade whipped goats curds, roasted apple, raisins and herb salsa, or Stone Bass Ceviche, seasoned with lime, chilli, coriander, mirin cure, prawn and plantain fritters. Mains might offer up Naturally Raised English Veal Sirloin accompanied by Boulanger Potatoes watercress cream and crispy wild mushroom, or Whole Red Gurnard alongside Red Pepper Hummus, aubergine, pomegranate and preserved lemon salad.