Wood Fire Peri Chicken At The Firehouse Who Use 'The Best Chicken You Can Get'

The team behind Manchester’s hottest Detroit pizza parlour Ramona have been busy creating a new space inspired by their trips to California and Ibiza, the sort of places that are as good by day as they are by night.

The Firehouse focuses on peri chicken cooked over flame from an open slow fire kitchen where you'll find chef and owner Dan Mullen at the helm. The chicken comes from Packington Farm, which Dan says is the best chicken you can get.

Alongside the chicken is a set of Mediterranean small plates with dishes like stracciatella (the inside of the burrata) and an oyster mushroom kebab with soy glaze. The pitas are unreal and come freshly made to order for every single person that goes in. Most of the produce is sourced locally from Cinderwood Market Garden so there's a real farm to plate vibe across the board.

The 'Wild Spirits' bar is all about tequila, mescal and pisco that comes from small, family-run distilleries across Latin America, with the talented bar staff shaking up fresh infusions, homemade syrups and shrubs to compliment the cocktails.