The Blue Pig in the Northern Quarter is known for its ever changing food menu, featuring continental and local produce of the highest quality. It's one of the trendy bars in Manchester always offering up some great nights and this February and March is no different. On Wednesday 27th February, why not head down and try their "10 Things To Eat Before You Die" night and put a dent in your culinary bucket list? Or try the first of their world food nights, starting with "Spanish Night" on the 20th March.
"10 Things To Eat Before You Die" is set to be a night of the bizarre and the delicious with a menu constructed by The Blue Pig experts. All of the recipes have been created using ingredients with distinct qualities from around the world, it's set to be a truly unforgettable night. Eat dish is accompanied by a complimenting tipple such The Oysters & Pink Vodka, Wild Terrine, Squirrel, Pigeon, Rabbit & Pheasant which comes with Sanchez Romate Fino Sherry. Try everything from a Nettle & Squid Ice shot, Spicy Frogs, Loin of Ostrich and Elderflower & Juniper jelly for £75 a head, including wine. It's the perfect opportunity to try something a little different in Manchester and you can reserve your spot now with a deposit of just £15.
If you want to play it safe The Blue Pig will also be hosting world food evenings in 2013 starting with their "Spanish Night" on Wednesday 20th March. Using Spanish sourced ingredients, enjoy authentic tasting Spanish food all night including their Spanish board of olives, Iberico Jamon, Manchego and Oak aged balsamic & extra virgin olive oil. Enjoy a Chorizo and Octopus Strew, Cava & Seville Lemon Sorbet or Turron; a Spanish nougat made with almonds and honey served with hot raspberries. This whole evening is £55 per head and is a great mid-week treat. Reserve your spot now for just £10 per person.
There are just 40 spots for the "10 Things To Eat Before You Die" and limited numbers for the Spanish evening too so get in quick as advanced booking is required for both of these exciting events.
