A much-loved gastro-pub in Salford has announced it will now open every Monday and will offer a new ‘hearty’ and ‘affordable’ menu. The Black Friar in Salford has promised a ‘tasty’ and ‘wallet-friendly’ menu to beat the Monday blues.
Billed as a ‘great way to start the week’, the Monday menu will feature a number of pub classics and drinks for less than a fiver. Head Chef Bern Chaplin, formerly of 20 Stories, has also created his own ‘Black Friar Boddington’s Bangers’ in collaboration with butcher Lee Horsley Frost, as a nod to the venue’s status as a Boddington’s pub.
Pub Grub Mondays will include dishes such as Hunter’s Chicken, Fish Pie and Cottage Pie, as well as more contemporary riffs like Cobb Salad and Posh Fish Finger Ciabatta Sandwich. Prices start at £12 and go up to £18 for a marinated rump steak.
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The Black Friar also offers a weekday Happy Hour, available Monday through Friday. Served up from 4-6.30pm, some of the drinks come in under a fiver, with pints priced at £4 and cocktails at £5. Wine is available for £15 and a bottle of fizz comes in at £20.
The historic pub on Blackfriars Road reopened last summer following an extensive renovation costing £1.4 million. The Grade II-listed building dates back 200 years, and was originally known as the School Inn, but burned down.
When it was rebuilt in 1886, it was renamed the Black Friar and was continuous from then until 2001, when it burned down a second time. Developers Salboy and Domis then stopped in, and after an extensive refurb including a huge new beer garden, the pub opened again last year. Earlier this summer, it unveiled a new garden bar as well as an outdoor kitchen.
It’s since gained the attention of national critics including Observer critic Jay Rayner, who heaped praise on the pub following a visit at the end of last year. Amongst other flattering comments, he wrote: “I’d be rather chuffed if the Black Friar was my local”.
The gastro-pub, which has also been nominated in the Best Newcomer category at this year’s Manchester Food and Drink awards, also features an a la carte menu and Sunday Feast dishes spanning lamb rump, wild mushroom pomme anna and Lake District Himalayan salt-aged beef.
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