Stretford Canteen

Stretford Canteen Fine dining needn't be fussy. Feeding Stretford since 2016. Bookings: https://stretford-canteen.resos.com/booking?_ga=2.

Sausage Rolls have gone into the oven!!
04/10/2026

Sausage Rolls have gone into the oven!!

When you see coq au vin on a menu, you maybe think: Lovely… but I could probably make that at home.And you probably coul...
28/09/2026

When you see coq au vin on a menu, you maybe think: Lovely… but I could probably make that at home.

And you probably could.

Ours is a little different.

We start by marinating the chicken for 24 hours in red w**e and herbs. Then we take it out and cook it on the plancha until the outside is crisp.

The w**e from the marinade is reduced with stock until it becomes a really thick, glossy sauce.

The carrots are cooked the way Marcella Hazan (the legend!) taught us — very slowly, with just a couple of tablespoons of stock, olive oil, rosemary, salt and pepper, until they're just al dente.

The mushrooms are fried hard with garlic.

And instead of bacon, we use pork belly, cooked confit until beautifully tender.

Only then do we bring everything back together.

It's still coq au vin. Just our version of it.

Sound, too much like hard work? Good news, it's on the menu this week ..

We’ve still got tables Wednesday & Thursday if you fancy a bit...

27/09/2026

If asked we would say that Sunday is our favourite day of the week at the Canteen.

When we started over 4 years ago, everyone we spoke to asked, will you be doing a Sunday roast? And our answer was always, no, well not a traditional one anyway...

We always preferred the French idea of Sundays, lots of dishes being brought to the table - meats, cheeses, stews, pate's, grilled vegetables (and lots of w**e!) and we still do.

Everybody, young and old, sitting around a table taking bits of what they want. Eating, drinking, talking, laughing and in no hurry.

And that's what Sundays are like here on Chester Road.

As our hours are slightly extended so it's rare you can't pick up a last minute table (although booking is always advised).

We're firing up the ovens now, see you in a bit!

https://stretford-canteen.resos.com/booking

We've got a bit of a treat for you on this week's prix fixe menu.Roast Hake with parsley, dill & anchovy sauce.Fresh, sa...
23/09/2026

We've got a bit of a treat for you on this week's prix fixe menu.

Roast Hake with parsley, dill & anchovy sauce.

Fresh, salty, herby and very, very green.

On the menu all week.

As always, bookings in the bio x

Stretford!! Its back from its summer holidays!One of, if not THE most iconic dish(es) in The Beaujolais' history...Frenc...
18/09/2026

Stretford!! Its back from its summer holidays!

One of, if not THE most iconic dish(es) in The Beaujolais' history...

French Onion Soup.

Back in the day (late 60's to mid 00's), on Portland Street this soup was never made from scratch but simply topped up daily with more stock, more onions and, quite often, random other steak sauces (and bits of w**e left in the bottle by customers) that would have otherwise gone to waste.

Suffice to say, the flavour was incredibly deep and rich!

Taking up the baton, we slow roast Littlewoods Butchers beef bones until coloured slightly and the marrow is starting to escape with which we make a dark stock, meanwhile, we very, very slowly caramelise a ton of onions. The two together blip away for a very long time till thick and glossy. Finally we top this mixture with POLLEN BAKERY sourdough before adding lots (and lots) of gruyère before finally grilling to finish.

We initially avoided bringing this most treasured dish to Chester Rd, scared of not doing justice to an icon that people still talk to us about to this day.

However, over the last few years the dish has cemented its place on our brunch menu. And once again from tomorrow at 10am this classic will take its place on our daytime menu.

Is there a more robust, heartwarming bowl of food?

Serving from 10am Saturday / Sunday

13/09/2026

We've got quite a few tables free between 4.30 and 6.30 today.

Wonder why?? 😁😀

We’ve always loved cooking offal.There’s the nose-to-tail philosophy, of course. Less waste, using the whole animal, and...
10/09/2026

We’ve always loved cooking offal.

There’s the nose-to-tail philosophy, of course. Less waste, using the whole animal, and giving value to cuts that are too often overlooked.

But there’s another, much simpler reason we cook it: it tastes bloody good.

Ox heart is a perfect example. Lean, clean and surprisingly delicate, but with this deep, unmistakably beefy flavour. It’s one of those cuts that deserves to be eaten because it’s delicious, not because you’re being virtuous.

On this week: Ox heart, beetroot & horseradish crème fraîche.

Give offal a chance. ❤️

Well, this was a rather lovely thing to find out.Time Out have included us in their list of the best restaurants in Manc...
07/09/2026

Well, this was a rather lovely thing to find out.

Time Out have included us in their list of the best restaurants in Manchester — at number 8, no less.

We’ve been incredibly lucky over the years to receive some really lovely recognition for what we do, and you’d think perhaps we’d have got used to it by now. We haven’t.

Realistically we cook the food we like to cook, look after people as best we can and try to keep getting better at it.

So yes, we’re very pleased with this one.

Thanks Time Out (and the always supportive )

Number 8 in Manchester? We’ll take that. ❤️

05/09/2026

👋❣️👬

The great thing about moving over to a Prix Fixe menu is that we're pretty much full most of the time.The downside howev...
03/09/2026

The great thing about moving over to a Prix Fixe menu is that we're pretty much full most of the time.

The downside however is that because we're always changing the menu (based on what's in season, what looked good at the market or our desire to create) we really struggle to get pictures of what dishes to expect from us every week.

So, when we realised that we had a very rare quiet Wednesday last night we set about taking as many pics of this week's food as possible

So, ladies and gentlemen, please let us present to you some of what's in store this week.

1) Confit pork belly, cannelini beans, fennel and green sauce

2) Tomatoes a l'antiboise (tomatoes stuffed with tuna)

3) Skate wing, saffron and tomato beurre blanc

4) Olive oil cake & cherries

There's plenty more besides and with 2 dishes for £24 and 3 for £29 it's still a no brainer....

Address

118 Chester Road, Stretford, Manchester M32 9BH
Manchester
M329BH

Opening Hours

Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 10am - 2:30pm
5pm - 10pm
Saturday 10am - 2:30pm
5pm - 10pm
Sunday 10am - 2:30pm
3pm - 9pm

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