Stretford Canteen

20/06/2026

17/06/2026

This week's Prix Fixe is one for the dads.

Prawn cocktail, ham hock terrine, steak au poivre, confit duck, tarte au citron... Basically a "dad's greatest hits'

A quick note for Sunday: there'll be no brunch service this Father's Day, but we'll be serving our Prix Fixe menu from 12pm–7pm instead. Perfect for a relaxed Sunday lunch or early evening meal.

Booking ahead is definitely recommended this week.

15/06/2026

*PLEASE SHARE*

We're looking for an experienced, organised and proactive Sous Chef to join our small team and help lead the day-to-day running of the kitchen.

42–46 hours per week

£33,000 salary + approximately £8,500 per year in service charge and tips (c. £41,500 total package)

You will be joining a team recognised as one of the Good Food Guide's Best 100 Local Restaurants and twice winners of the Manchester Food & Drink Awards Best Local Venue.

This is a leadership role working closely with the owners / head chef. You'll be trusted to take ownership of daily operations, help shape our regularly changing menus, maintain high standards and contribute to a calm, positive kitchen culture.
We're looking for someone who has:
• Strong cooking skills and a good understanding of French and British bistro cooking
• Excellent organisation and prep planning
• Experience maintaining HACCP and food safety systems
• Confidence running service and leading a small team
• A calm, supportive approach under pressure
• A genuine interest in improving systems, consistency and kitchen efficiency
Key responsibilities include:
• Leading prep and service
• Stock control and ordering
• Maintaining HACCP and kitchen records
• Supporting menu development and specials
• Training and developing junior team members
• Helping manage labour, waste and kitchen organisation
What we offer:
• A creative environment with genuine input into the menu
• Four-day working week with Mondays off
• Cost-price wine
• 40% staff discount when dining
• A friendly, ambitious and creative place to work
This role would suit an ambitious sous chef looking for greater responsibility and the opportunity to play a key part in a small independent restaurant.

To apply, please email your CV & a covering letter to [email protected].

14/06/2026

Good morning Stretford!

Open again from 10am with all your brunch favourites - Kippers! Croque Monsieur! French Toast! Buckwheat Galette! French Onion Soup! and more..

And then from 3pm it'll be our prix fixe menu, 2 courses for £24 and 3 for £29.

It may be a little grim out there but it's always lovely in here..

Amazing photos as always from the super talented Annie

12/06/2026

We need to talk about our coffee...

Since our opening we have been (proudly) serving coffee from Sheffield’s Cuppers Choice Coffee Roasters a roastery we hugely admire for its commitment to quality, transparency and flavour. We were invited last week to their headquarters to learn more about their coffee beans and how they are roasted. We had an incredibly insightful and fun day in the Steel City.

CC work closely with producers to source outstanding coffees and roast them with a light touch to bring out the character of each bean. One of their most distinctive projects has been their long-term commitment to Rwandan coffee. Rather than carrying the odd Rwandan bit, they’ve built significant buying relationships there and used that scale to improve direct sourcing opportunities.

It’s coffee we’ve chosen for taste rather than trend – thoughtful, distinctive and, most importantly, delicious.

We rarely shout about how we always offer take away coffee, but we do whenever we’re open (or prepping!) but we really should. It’s that good.

09/06/2026

Well, this is getting awkward...

We were all set to say goodbye to our Plaice, brown butter & capers dish after last week, but apparently nobody was ready to let it go.

After a week of empty plates and a lot of "please tell me you're keeping that on", we've given in.

So here it is sticking around for another week.

Golden plaice, nutty brown butter, punchy capers. Pretty much perfection. .

07/06/2026

If you ever wanted proof that we're not some well oiled corporate machine, how about going the whole week and forgetting to show you what's on this week's menu?

So here some pics of dishes sat on the pass waiting to be eaten..

1) Aubergine Farcie with camembert, almonds and tomato sauce
2) cured mackerel, beetroot and horseradish creme fraiche
3) ham hock and pea shoot salad
4) chocolate and cherry choux bun

Open again for brunch at 10am and Prix Fixe from 3pm with tables available for both

03/06/2026

When .rodriguezzz joined our team she had pretty big boots to fill as FOH manager.

For a start, when we opened our eldest not only took the role on but pretty much defined what a FOH manager could be (for us), sommelier, organiser, galvaniser and aesthete. When she left to pursue .studio we were devastated.

Thankfully we were lucky to have a great replacement in too but it unfortunately didn't last long, so when the position became available again we advertised with a slight trepidation.

We had many, many applicants including (thankfully) Ciera. God knows what made our decision for us. Instinct? Her vibe?

Well, whatever it was it was a defining moment for us.
What makes a great team member? Passion? Work ethic? Team player? Sense of humour? Warmth? Care & consideration? Ciera has these in spades and more.

How many people truly want to make a career out of hospitality? Not enough. It's often seen as a stop gap between college and career, a side hustle, but yet it's such an important job in society and, if done well, leaves a massive impression on so many whether you are looked after once or on many occasions.

Last week we asked Ciera to become our general manager. Why? Because we simply couldn't do this without her and we needed to recognise this. If you're in this week and see her, you'll know why and please... raise a glass to her.

03/06/2026

It's Wednesday (again!) and from 5pm we will be back open and with a new menu to boot.

To start, guests can choose from cured mackerel with beetroot, horseradish and crème fraîche; confit garlic with goat’s curd, honey and toast; or a hearty ham hock and pea salad. The menu balances freshness and comfort, with each dish built around carefully sourced ingredients and bold, clean flavours.

For mains, there’s confit chicken leg with ratatouille, plaice with brown butter and capers, or a vegetarian aubergine farci stuffed with bulgar wheat, camembert, apricots and served with a vibrant green sauce. Sides include hispi cabbage, crispy potatoes, ratte potatoes with butter and mint, and a seasonal oakleaf salad.

Desserts continue the summer theme with chocolate and cherry choux bun, strawberry and elderflower mousse, or a classic cheeseboard with crackers and spiced chutney. Available as 2 courses for £24 or 3 courses for £29, it’s a menu designed to offer generous, relaxed dining with plenty of choice for every table.

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

26/05/2026

We’ll never stop worshipping at the altar of steak au poivre: the casing of black pepper, the hiss of butter in the pan, the deep perfume of brandy and stock rising into a sauce so rich it feels almost unreasonable. It’s a dish from another age — unapologetically indulgent, faintly chaotic, and absolutely perfect with a glass of red and a table full of good company. Some dishes will NEVER come off the menu...

Fancy something less 'meaty'? Swipe right for this week's menu.

Bookings in the bio