San Carlo Group Opens Winter Pop-Up Restaurant & Bar FEAST

 

To book a table at FEAST call 0161 839 1929

 

 

On Saturday 12^th November, award winning San Carlo Group Restaurants and revered local Chef Robert Owen Brown will launch FEAST, a winter pop-up restaurant and bar at the former site of 47 King Street West in Manchester.

Inspired by a winter woodland, FEAST will offer sophisticated comfort food and seasonal, indulgent cocktails, wines and beers beneath a canopy of branches, evergreens and enchanting lights.

Open for breakfast and all day dining through ‘til late, seven days a week throughout the winter season (until early January), FEAST will evoke the beautiful winter forest and woodlands of England.

Feast’s chef Robert Owen Brown has been hailed by critics near and far as a champion of the north, a chef who combines great technique with a deep understanding of gutsy cooking,

Inspired by great British and local winter produce, Robert Owen Brown’s FEAST menu will include hearty seasonal dishes including roasts, pies, and stews including:

 

Starters:

A wild porcini and Marsala soup with a pecorino pastry crust

Plum and rum tobacco smoked Cheshire venison carpaccio with a hazelnut and cherry bell radish salad

Baked Tunworth Camembert style cheese, sweet pickled onion chutney

Potted Belted Galway ox cheek with warm caraway and rye

Loch Etive salmon, clementine oil, caviar cream and seaweed

Red velvet beetroot cured gravalax with granary toast and dill pickle spaghetti

Hand dived scallops, smooth celeriac mash and crispy Bury black pudding                     

Mains:

Rolled roast rare breed pork belly with apple wafers, sage and onion beignets & crab apple rhubarb glaze          

Rich claret braised Forest of Dean wild boar, Chorlton chorizo & horseradish dumplings

Breast of free range chicken, garlic, thyme and caramelised orb of joy      

Sirloin of aged beef, roast bone marrow, beef dripping wafer with sauce Borderlaise

Whole local estate pheasant, bacon, bread sauce and wild watercress     

Classic steak, Marble Beer and Cow Heel Pie 

Baked Tunworth Camembert style cheese, sweet pickled onion chutney              

Hay baked mutton chop with a caper and Scotch broth reduction

Desserts:

Baked Alaska with home-made Christmas pudding ice cream and butterscotch sauce

Dark chocolate terrine, marinated cherries and thick brandy cream

Spiced honey and Vimto poached pear

Steamed sticky syrup and pin meal sponge pudding with proper custard

Toasted almond fondue with shortbreads and flumps

Selection of local artisan cheeses with all the tracklements  

 

Festooned with cosy blankets and lit by lanterns and twinkling lights, FEAST will be the perfect place to escape and indulge in winter’s finest heart-warming produce, hot chocolate cocktails, mulled cider and a unique woodland and winter inspired cocktail list created by Bark Manchester.

 

Woodland inspired cocktails include:

Woodland Old Fashioned

Woodford Double Oaked American Bourbon, Tawny Port 10 years, Dry Apricot & Raisings home-made syrup, Angostura Bitters, Orange Zest

The Silver Chair

Bacardi 8years old, FEAST secret Eggnog mixture, nutmeg, silver cinnamon stick 

The Trader’ Returns

A twist on the eternal “Hot Buttered Rum”, with Appleton 12 years old, softened organic butter, grated cloves, nutmeg, cinnamon, saffron and light brown sugar, mixed with hot water and topped with orange & vanilla foam

Mocha Martini

Espresso Martini but better –  Grey Goose Vodka, Galliano Coffee liquor, Fresh Italian Coffee, Home-made chocolate syrup

 

A full beer and wine list will also be available.

Commenting on the news, San Carlo Group Managing Director, Marcello Distefano said:

“We’re excited to offer something completely different with FEAST. We’re fans of Rob Owen Brown and collaborating with him has been a great experience, it’s good to have some fun with a concept and we share the same passion for great food and produce. We hope everyone will come down and enjoy getting into the festive mood with us. What happens post FEAST? Well, we’re working on that right now and look forward to revealing all nearer the time.”

 Speaking ahead of the launch, Robert Owen Brown said:

“FEAST is a meeting of minds and passions, it’s great working with an operator at the top of their game and one that cares about provenance as much as I do.”

San Carlo Group is a multi-award winning family owned Italian restaurant group, with 18 venues across the UK, including 6 sites across Manchester and one in Cheshire.

 

FEAST OPENING TIMES

Monday to Friday 8am til late

Saturday and Sunday 9am til late

 

To book a table at FEAST contact 0161 839 1929

This delightful summer cocktail has a Bombay Sapphire gin base with notes of watermelon, pink grapefruit, lemon and sugar syrup and is topped with an edible flower. Refreshing and pretty as a picture, it’s the perfect early evening summer cocktail. 

Here’s our recipe if you’d like to try at home, or pop into Fumo in Birmingham where we’ll be glad to serve you one right up.

Ingredients

50 ml bombay gin

30 ml sugar syrup

15 ml Fresh pink grapefruit juice

25 ml Fresh watermelon juice

10 ml yuzu citrus

20 ml Fresh lemon juice

Egg white

This month our Executive Chef Filippo Pagani brings you a very simple authentic Italian dish, rich and delicious. Onions have never tasted so good.

Spaghetti Cipolla is available on the new seasonal specials menu at our Cicchetti restaurants in Manchester and London Piccadilly and Covent Garden where it’s made with some very special Italian ingredients. Here we’ve shown you how to make a simpler version with readily available ingredients. Enjoy!

Ingredients to serve 4

4 Large white onions

80ml Olive oil

4g Bay leaf

200ml Prosecco

10g Salt and pepper

4 litre vegetable stock

320g Spaghetti

250g Chives

90g Butter

180g Castelmagno or Parmesan Cheese

Method:

Finely chop the onions and lightly fry with the bay leaves in a little olive oil until golden in colour.

Reduce the heat to a low level and add the Prosecco. Season with salt and pepper and continue to cook the onion on a very low heat for 24 hours, adding small amounts of water as needed.  You can cook for 8 hours and leave overnight and then cook again the following day if preferred.  Or, you can cook for just two hours but the flavour will be less intense.

Cook the spaghetti, drain and leave to the side.  Fry the chives and add the onion, spaghetti, butter and cheese. Stir thoroughly.

This is the simplest, and tastiest, of dishes. Of course the hardest element is the time and patience with the onions, but we can assure you it’s worth it.

Sprinkle with Parmesan and enjoy with a fresh green herb salad.

Every month, our Fumo restaurant and bars will bring you the best in seasonal cocktails for you to try at home. Here you’ll find our recipe for a great cocktail and a photo to show you how it should look, enjoy!

July, a time for garden gatherings, bbq’s and summer fun. Whatever the weather, with flavours of Sicilian blood orange and peach, our San Carlo Fumo Perfect Punch is the perfect taste of summer, if you’d rather we made it for you, pop in to Fumo in Birmingham.

Fumo’s Perfect Punch ingredients:

40ml Angostura 1919

10ml Solerno

15ml Cream de peach

Half fresh peach

60 ml Syrah (red wine)

Method:

Simply mix all the ingredients together in a cocktail shaker. Shake and strain into a glass over ice. Garnish with fresh peach slices and mint leaves.

www.sancarlofumo.co.uk

At San Carlo we understand that sometimes only a prime, tender steak cooked to perfection and accompanied by a glass or two of great red, will do.

Whether you’re a lover of a well-seasoned 28 days hung sirloin served with béarnaise sauce, you’d like to feast on our ultimate Tomahawk Steak or perhaps a prime fillet cooked rare is more your thing; if you’re looking for a great grill or steak restaurant in Manchester, Liverpool, Leeds, Birmingham, Hale, Leicester or Bristol, San Carlo has what you need.

What makes our steaks so good?

As you may have heard, we’re rather fussy about our produce and our beef is no exception. we source only the finest cuts from native British breeds and all of our steaks are expertly dry aged for 28 days to naturally intensify the flavour.

Sirloin, rump and fillet with sides and sauces are a given and a constant on our menus, but what about something different?

Hungry? Try our 1.2kg Tomahawk Steak (pictured)

The San Carlo Tomahawk Steak is the ultimate wow-factor steak. Named because it allegedly resembles the Tomahawk axe, you won’t find this cut of steak on many restaurant menus in the UK. Weighing in at 1.2kg, it’s an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. Hugely popular at our restaurants, the Tomahawk cut releases intense flavours during cooking.  If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk.

Something Lighter? Try our Tagliata di Filetto di Manzo

Perfect for lunch or a lighter, leaner option, our Tagliata di Filetto di Manzo is an ever popular choice. Slices of prime Scottish fillet of beef come together with a fine balsamic and brandy flambé and is served with fresh rocket leaves. Add more salad or enjoy adding sides to suit your appetite.

Feeling Decadent? Try our Filetto al Dolcelatte

A 9oz pan fried prime fillet steak, served with a rich and smooth Port and Dolcelatte sauce and topped with melted Dolcelatte cheese. Deliciously decadent.

Whatever your taste, San Carlo’s award winning restaurants have the perfect steak for you, served in award winning style and with an expertly stocked, extensive wine list to match. We hope you’ll make a date for a steak with us soon.

Lying at the very heart of authentic Italian cuisine, from pizza and pasta alla norma to aubergine based caponata, the Pomodoro (tomato sauce) is arguably the most important ingredient of all.

In the south east corner of Sicily, not far from the birthplace of our Chairman Carlo Distefano, twisting tomato vines are everywhere to be seen, but it is the ciliegino (cherry) and costoluto (large salad tomato) tomatoes from Pachino that steal the show and are flown in from Sicily to our award winning Italian restaurants across the UK to form the foundation of many of our signature dishes.

Intensely fragrant and bursting with sweetness and flavour thanks to the coastal microclimate, soil and sun, Pachino tomatoes are crunchier on the outside and sweeter on the inside than most varieties. An explosion of freshness in your mouth with a sweet pulp yet savoury at the same time, they contain all the flavours of the land in which they were cultivated.

Enjoying geographically protected status, these highly prized tomatoes are not just delicious; referred to as the red gold of Pachino they also offer exceptional nutritional properties; rich in antioxidants and vitamins, they’re an important part of the Mediterranean diet.

In a world of chain restaurants with controlled portion sizes and centralised kitchens, at San Carlo we remain passionately independent and passionate about cooking using only the best Italian seasonal produce. That’s why you’ll find Pachino tomatoes in our salads, on our bruschetta in the Pomodoro sauce on our pizzas, in tomato based pasta dishes such as pasta all norma and in many other dishes on our menus.

You may have spotted San Carlo Leicester at the centre of a national news sensation earlier this month, as the newly-crowned Premier League champions brought the city to a standstill when they joined us for their celebratory lunch.

Manager Claudio Ranieri, star player Vardy and his team mates are among our regular diners at San Carlo on Granby Street but it was something special to be hosting the Chairman, manager and entire squad on such an historic occasion.

As police closed the street outside the restaurant, hundreds of supporters and press gathered to witness the players, manager and chairman joining us for a very special celebratory lunch. We found ourselves at the centre of a media scrum with queues of press wanting to know what was happening inside.

A few hours later and very happily fed, the team, manager and Chairman boarded the team bus on our doorstep to continue their well-earned celebrations.
We wanted to share some pictures with you from the day, which we hope conveys a sense of what it was like the day Leicester came to lunch. LCFC, we salute you!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We’re loving the lighter nights, sunshine and all the fresh ingredients that the new season offers and our chefs have been developing menus to reflect the warmer months.

Using the finest produce flown in from the markets of Milan, delicious flavoursome dishes bring a taste of the colourful Italian Summer to every plate.
The San Carlo Group kitchen team, led by Executive Chef Filippo Pagani, has expertly matched vegetables, salads, herbs and fruits such as artichoke, broad beans, peas, white radicchio, mint and parsley and combined them with main ingredients of the highest quality from cod, scallops and seabass to beef and pork.

 

At Cicchetti Manchester you can now enjoy new creations including:

• Carpaccio of beef marinated in red wine with artichoke and beetroot dressing
• Beef Calabrese with Sicilian tomato tartare and Stracciatella (the creamy part of burrata) from Puglia
• Cod Sapporo – Venetian cod dish marinated for 48 hours with red onion, brown sugar, white wine vinegar
• Spaghetti alla Cipolla – 24 hours in the making, a traditional comfort food with onion and monks beard from Tuscany
• Pan fried scallop with pea and mint risotto
• White radicchio salad with vinaigrette, Italian eggs, bacon and red onion
• Mashed broad bean, Parmesan, mint and basil on grilled bread with matured salted ricotta from Southern Italy
• Black salt baked seabass – whole fillet with peppercorns, lemon and parsley

 

Sensational new dishes at Fumo Manchester include the ‘Affumicati Fumo’ smoked specials presented under a glass cloche:

• Mediterranean Fishes Carpacci served with crispy seasonal vegetables, mint and olive oil
• Swordfish Carpaccio with Pachino tomatoes, capers and black olives

 

Fumo Birmingham also boasts new Summer offerings and our recommendations are:

• Oven baked Swordfish rolls filled with mix seafood, topped with fish sauce and served on a bed of pan fried courgettes in balsamic vinegar
• Monkfish loin wrapped in pancetta slices in a butter and lemon sauce served with roasted potatoes.

 

Book a table at your favourite San Carlo and enjoy the Summer specials – every dish is divine!

 

 

 

 

Father’s Day will soon be upon us and what better way to show your father you care than a celebratory lunch or dinner at one of our award winning restaurants. Whether your dad prefers seafood, pasta, pizza or steak, we have something to suit everyone and an extensive wine, beer and cocktail list to match. All of our restaurants are open 7 days we week, to book your table check your nearest location and for all contact details please go to www.sancarlo.co.uk