More online www.thecaterer.com Motley menu


Small plates z Korean fried chicken served with kimchi and sesame


z ‘Grandad’s sausage’ chipolatas – Manchester’s local sausage company,


£8


served with a wholegrain mustard honey £7 z Manchester egg – our Scotch egg – local Bury black pudding, served with homemade piccalilli


z Hoi sin mushroom bao buns served with kimchi and Asian coleslaw


Large plates z Northern classic suet pudding – braised


ox cheek pudding with creamy mashed potato, crushed peas and gravy


z Chicken schnitzel – breaded chicken cutlet with spicy rice and katsu curry sauce


z Sweet potato and butterbean bunny chow – Mancunian twist on a South African classic, sweet potato and butterbean curry in a hollowed fresh loaf


£18 £15


£15


Trib3 workout salad – red and white quinoa, tenderstem broccoli, avocado, butternut squash, mixed leaves and pomegranate £15


Desserts O Manchester tart with Vimto jam


O Chocolate brownie sundae with vanilla and chocolate ice-cream, brownie pieces, Chantilly cream and chocolate sauce


O Strawberry mousse with meringue and shortbread biscuits


£6


£7 £8


I think everybody in the industry needs to


start thinking of new ways to operate in how we employ people and what our job skills are. The world has changed and we all have to appre- ciate that. Our pool of candidates is definitely shrinking so I think we have to find new ways of making the job appealing. We have to ensure that what we have to offer, as an employer, makes people want to come and work with us. Giving people that working satisfaction


means everything right now. People are driven by money but just focusing on that isn’t going to help. We have to manage what we can and I think it’s about having stability and strength as a unit in regards to our team. That’s a massive focus for us, to make sure we offer something more.


And what about the other financial headwinds? We all have to think outside the box. The cost of living is going up, our suppliers are ask- ing for more and more money constantly and we’ve got to find new ways of doing things. We have to change direction whenever we


need to. I don’t think that means we offer a poorer product – it’s about doing something different to manage it the best we can. We’re focused on trying not to raise our prices and we work together with the team to make sure we are able to do that.


www.thecaterer.com 28 April 2023 | The Caterer | 19


£7 £6


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