Bolton Restaurant Guide

2022 Review: “Great food and also a sense that they are putting back into the community” inspires support for this pub-with-rooms on the village green. Run as a youth-focused social enterprise, supporting young people to access training and paid work experience, it has won a string of awards over its almost ten years in operation. In summer, its ‘Incredible Edible Beer Garden’ comes into its own: almost an acre in size and with lots of interest as well as outside seating.

2022 Review: Chef Danielle Heron, who has worked at L'Enclume and Maaemo in Oslo, opened her first solo venture in the midst of the pandemic in autumn 2020, serving Scandinavian-style open sandwiches and salads, with evening meals served four nights a week. The name comes from Osla and Manchester, the home cities of Danielle and co-owner Sofie Stoermann-Naess. No feedback as yet, but it sounds promising, and was shortlisted as a potential newcomer of the year in the Manchester Food & Drink Festival Awards.

2021 Review: South African-born chef Ernst van Zyl and partner Liz Kellett have taken over (and substantially refurbished) this Warrington pub, which opened at the end of 2018. This new place has 60 covers, five rooms and a huge beer garden. Scant survey feedback as yet, but based on his previous gaff – The Lord Clyde in Kerridge – there’s reason to hope for notably accomplished food in this village pub.

2021 Review: “When all you want is an old-school burger”, these US-based arrivals of recent years really “hit the spot” – you can “build your own”, with “tons of accessories”; plus “seriously addictive fries”, “thick milkshakes”, and “more soda flavours than is reasonable”. “The eat-in experience is as depressing as McDonald’s”, though, in fact perhaps more so – “some branches have a strangely gloomy ambience” – but fans feel that “if you don’t mind 1980s-rock, a trip can still be surprisingly fun”.

“This old Salford pub has risen from the dead” following its long-time closure after a fire; “the fine Victorian building now has a brilliantly designed dining area incorporating much glass, and opening onto a garden with tables”, but it’s also a proper boozer too. Chef Ben Chaplin’s food ranges from “excellent pub grub” to more ambitious fare and “service and ambience are both wonderful”.

2023 Review: This “unusual and unique find” – “hidden away in a railway arch near Manchester’s Victoria Station” – offers “a wide selection of pasta and dumplings from south Germany, Switzerland, Alsace, Austria and the German-speaking parts of northern Italy”, washed down with an interesting variety of beers, wines and Japanese alcoholic drinks. Even the occasional critic who finds it “not entirely to my liking” concedes that “the very interesting menu has good and unusual food”. The same team is scheduled to open a sake bar and shop called Suzume.

“Impossible to fault and always totally reliable” – this charismatic Indian group has stormed Manchester as it stormed London before it. “The building is fabulous and beautifully fitted out and the waft of incense as you walk into the restaurant sets the scene for what’s to follow” – “extremely authentic cuisine that tastes as good as it looks, with staff who are very informative and helpful when choosing dishes you have not come across before”: “perfect chicken tikka, ruby murray and house black dhal are must-tries” not to mention “THE best okra fries”. Early morning here is an attraction too, but they are “busy! Get there early for the best breakfast naans ever!”

“Spectacular views over the Manchester city skyline and beyond” can make this “slick” D&D London operation “a breathtaking venue (but don’t look down – the clue is in the name)”. Fans also hail its “well-prepared” modern brasserie dishes, but for such a landmark venue, reports remain surprisingly limited, so we’ve maintained last year’s conservative food rating.

“Don’t be put off by the tourist location or the gold frontage” if you visit the flagship branch of this successful Italian chain near Piccadilly Circus (which is due to double in size over 2023). For a national group, it and its siblings deliver a surprisingly high-quality formula that mixes “a great range of Venetian-style small plates” with “friendly and efficient” service and “bright and vibrant interiors” which create a “wonderful and buzzing atmosphere”. Top Tip – “super for pre-theatre eating”.

“It’s noisy and chaotic” at this glossy Asian-themed operation, upstairs from the Spinningfields Ivy – “but if you want to give your teens or twenty-somethings a good lunch/night out, you won’t go far wrong”. For all the glam styling of the interior – even the floor shimmers with semi-precious stones – some diners complain that the pan-Asian food can “taste a little processed”.

With the “lovely decor” replicated from the Theatreland icon for which they are branded, Richard Caring’s “always buzzy” spin-offs have found a gigantic audience nationally. But “these places live off the name for sure” and “it’s the ambience that keeps them going” – while fans say the food is “reliable”, more sceptical types dismiss it as “conveyor-belt cooking”; and say service is merely so-so. Some branches are better than others: best in London is ‘Chelsea Garden’, which has the same “distinctly average” standards as the others, but reliably offers an “uplifting” atmosphere and “great people watching” (and “on a sunny afternoon there is literally NO WHERE ELSE TO BE but its large garden. HEAVEN!!”). Also worth mentioning is the outlet by The Thames in SE1: “excellent views of Tower Bridge”, “even better if outside in summer and convenient for The Bridge Theatre”.

2022 Review: Grand Pacific's sibling enjoys an impressively posh setting (replete with glamorous cocktail bar) in a basement off Deansgate, making it perfectly “designed for a date”. The food – Aussie/pan-Asian sharing plates – “ranges from average to excellent”, with a shout-out for the “beautiful” bento-box dessert.

2021 Review: “Top breakfast butties” are a good reason to head to this “ever busy” fixture, set in a Gothic-style building; others include filling ciabattas, the carvery and “particularly good value” platters.