At the heart of Elnecot will be a 44ft sit at concrete bar that runs into an open kitchen. Long bench tables will lend themselves to communal dining and the menu will encourage guests to share and taste dishes together.
First recorded in 1212, Elnecot was the original name for the area now known as Ancoats and from this the bar and kitchen will draw its inspiration, using traditional methods such as pickling and fermenting and recipes to showcase some of the best locally sourced and sometimes foraged, seasonal produce.
Elnecot will serve as much locally sourced alcohol as possible. The house gin will be Manchester 3 Rivers and craft ale will come from local breweries with Alphabet Brewing Company and Ticketybrew on tap.
There will also be a concise cocktail menu using seasonal ingredients. Drinks are named after Victorian Manchester gangs such a Bengal Tiger, Scuttlers Belt and Meadow Lads. Wine will be carefully selected from local suppliers with a real focus on great tasting biodynamic and British wines.
The menu is divided into Nibbles, Balls, Meat, Fish, Veg and Afters with a small selection of sides.
Nibbles include bread with broccoli hummus and crispy pig’s ears with tartare sauce. Balls are meatballs or Arancini with mushrooms or smoked haddock. The meat section features pale ale braised ox cheek with parsnip puree and pesto, pig’s head croquettes with homemade piccalilli and sweetbreads. From the fish section try sustainably-caught pollock with cauliflower and apple.
The menu also has a broad selection of vegan dishes from disco cauli to aubergine and mint balls with pickled cucumber yoghurt.
Open 7 days a week from midday until 11.30pm, the bar will host quiz nights, vinyl nights and will have space available for local artists to exhibit their work.