…well, obviously not for good, because it’s back open and it looks absolutely stunning!
A local Salford favourite for well over a century, the historic Black Friar pub is now open, with a new interior, a new team and a brand-new food menu.
Looking to become both the new local and a destination pub for residents and visitors alike, The Black Friar has created an offering to suit everyone’s tastes.
A combination of the traditional pub and modern restaurant, customers can enjoy a pint and a quick bite in the pub with no pre-booking required, or opt for more of a gastronomic experience in the modern glass restaurant that has lovingly been created as part of the restoration, which features an impressive new open kitchen.
In addition, you’ll also find an additional dining room up on the second floor, plus a third floor offering a Private Dining Room, which will be open later in the year and can be used for special events, celebrations and corporate get togethers.
One of the most impressive aspects of the renovation, and let me tell you, there’s already a long list of them, is the absolutely resplendent outside courtyard and garden, the perfect place to enjoy all-day sunshine, bevvies and a bite to eat.
Talking of the food, Head Chef Ben Chaplin, who was previously at 20 Stories, has created two menus for customers to choose from, with the pub and courtyard offering a more relaxed, informal small plates to share and classic pub dishes.
THE BLACK FRIAR BURGER (with Boddingtons relish!)
You’ll find some cracking dishes here including a Daily Pie (£16), Boddingtons Battered Fish & Chips (£16), and a local cheeseboard (£15), paying homage to the pub’s local roots. There is also a breakfast menu available at weekends from 9am-11.30am.
The restaurant has a more elevated menu, with a twist on British classics and a focus on locally sourced food, such as their Yellinsons Goats Curd Flan (£9), Cornish Crab Boudin (£12) and Juniper Cured Creedy Carver Duck Breast (£12) for starters, and Roast Cumbrian Lamb Rack (£28), Iberico Pork Fillet (£26) and Line Caught Halibut (£32) for the mains.
LINE CAUGHT HALIBUT // lobster ravioli, wilted spinach + lobster bisque
ROAST CUMBRIAN LAMB RACK // glazed baby aubergine, kalamata olive + confit tomato jus
Managing Director Neil Burke said: “The Black Friar has a lot of historical significance in Salford, everyone who used to frequent it has a story to tell!”
“We want it to have that impact again, becoming everyone’s local but also a real destination, where you’re guaranteed really good food, a welcoming atmosphere and a place where you feel just at home nipping in for a pint as you do sitting down for a fantastic three course dinner.”
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