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Established by some of the team behind the Real Junk Food Project, which uses food that would go to waste, this is the latest project from Manchester super chef Mary- Ellen McTague and baker Sophie Yeoman.
The ethical sourcing of the mainly local produce at The Creameries is central to its ethos, with the key elements of bread, cheese, wine and beer serving as the starting point to an exquisite treat for the palette.
Throughout the week it's a bakery during the day, selling delicious breads, cakes, breakfasts and lunches. Then it becomes a night-time eatery where intimate dining in a in a relaxed setting – it's not a big space – encourages the sort of evening where you want to sit around with your friends and enjoy something special. And special it is.
Without a hint of snobbery, the team really know their stuff and are happy to share that knowledge with you. They can talk you through the chalked-up menu, and can wax on about cheeses and wines until the farmers come home. Their love of the produce is tangible without being overbearing and when the food does arrive, such pride is more than justified.
Itís a small menu but so much attention has gone into every item, with flavours like anchovy mayonnaise, roast celeriac focaccia, homemade pickle and chutneys accompanying a range of pies, seafood dishes, soups, meats and cheeses.