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

Stretford Canteen

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Stretford Canteen

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

Bookings at http://tableagent.com/manchester/stretford-canteen

06/11/2026

🍷 **IT'S BACK! BEAUJOLAIS NOUVEAU 2026!** 🍷

You've been asking us for weeks (months, even!) and we're delighted to FINALLY announce the return of one of our absolute favourite nights of the year!

**Thursday 19th November – Beaujolais Nouveau!**

Now in its fourth year, this has become something of a Canteen tradition, and judging by how many of you have been asking when we're going to announce it, we're not the only ones who look forward to it!

We'll be celebrating the arrival of this year's new w**e in true Canteen style, with a gorgeous four-course menu created especially for the occasion, plenty of wonderful Beaujolais to enjoy by the glass or bottle, and a few bottles to take home too.

It's always such a brilliant evening, full of good food, good w**e and lovely people, and we genuinely can't wait to do it all again.

**Four courses | £50 per person**

Booking is now OPEN! Places are limited and, if previous years are anything to go by, we'd recommend getting in there quickly.

**Vive le Beaujolais! 🇫🇷🍷**

Link in bio

Poster by uber talent and much missed @(rogerth4t_)

03/11/2026

They're back. FINALLY.

If there's one dish we're asked about more than any other throughout the year, it's our potato dauphinoise.

"When are they coming back?" is a question we've heard more times than we can count. Well, the wait is over. They're back on the menu this week.

As luxuriant as ever. Layers of potato, cream, butter, garlic and thyme, slowly cooked until meltingly tender, rich and utterly irresistible.

A little bit indulgent? Absolutely. But we wouldn't have them any other way.

The dauphinoise drought is officially over. ❤️

Also swipe right for this week's full menu

01/11/2026

We’re so lucky to have the team we do at the Canteen. Everyone pulls together, looks out for one another and helps make this little place something special.

And speaking of special, we need to give a little love to the wonderful .4, who bakes the beautiful cakes that grace our brunch counter every week.

Abi actually followed in the footsteps of her big brother Ruben, who started with us on pot wash many years ago before revealing himself to be a rather brilliant baker. And it seems talent runs in the family, because Abi has done exactly the same!

This week she’s made us a Devonshire Apple Cake, and we reckon it might just be her best yet.

Don’t take our word for it though. We’re open from 10am, and as they say, the proof is in the pudding… ❤️

23/10/2026

David Sandwith 15/6/48 – 21/10/26

It is with profound heartbreak that I let the world know that father, grandfather, great grandfather and husband David Sandwith left us in the early hours of Wednesday morning. After 2.5 years of slaying dragons, he died with Sue, his wife holding him. He tackled a rare form of cancer (cholangiocarcinoma) with such strength, courage, kindness and dignity that our hearts burst with pride and sadness.

He runs through every part of what makes Stretford Canteen. The hours of conversations we both had with him before opening, the pacing up and down the shell of a unit, mapping out how to squeeze more covers in, the flow of the kitchen, ‘eureka’ messages at 6am to let us know he’d figured out where to put the dishwasher… Going back further, he taught me how to sharpen a knife, how to make a blonde stock or brown stock, how to fillet a chicken and how to never serve anything you wouldn’t want to eat yourself. He introduced me to the magic of a baked Alaska, of mackerel cooked on the bbq and how you always play Russian roulette with a steak unless it’s a fillet. The simplicity of a roast chicken, salad, cheese and a chunk of bread.

Despite a vast knowledge of cuisine, my dad loved the simple things. Brussel sprouts in a curry, a freshly made scotch pie, a perfectly ripe mango and a double fried egg sandwich with lots and lots of ketchup.

He loved this restaurant with all his heart and was so proud of us (past and present) and what we’ve achieved together at the Canteen. There’s a big hole now that will never be filled but the love in all of our hearts will never fade. You’re my inspiration and always will be.

Love you Dad

Jo, ######x

14/10/2026

A little staff tea before service, and a chance to try some of the plates coming out of the kitchen this week.

There's petit salé with pork belly, Toulouse sausage and lentils, beetroot & apple tart tatin with blue cheese sauce, pickled herrings on sofa bread with a whipped herb butter and sea bream with cream sauce and pickled shimeji mu.

Plus plenty more, including some rather lovely autumnal puddings.

It's a menu we're particularly fond of this week, full of comforting, generous cooking with a few interesting twists.

2 courses £24 / 3 courses £29

We've still got some tables available this week, so if you fancy joining us, we'd love to see you.

Book through the link in our bio.

04/10/2026

Sausage Rolls have gone into the oven!!

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

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

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

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

Website

http://www.stretfordcanteen.com/

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