Goosnargh Chicken Menu Takeover | Monday 2nd October

08 | 09 | 17


The takeover menu aims both to shine a spotlight on the high quality of the ingredients used in the current menu and celebrate those who produce it.

The Northern Quarter venue care passionately about the provenance of the food they serve. They strive to champion and support home grown suppliers; meeting each one and visiting their farms and fisheries themselves wherever possible.

Monday 2nd October sees the first of Cottonopolis’ monthly produce takeovers and focuses on Goosnargh Chicken.

Goosnargh Chicken is a speciality range of chicken raised and sold by Johnson & Swarbrick at Swainson House Farm in Goosnargh, Lancashire.

The chickens have come to be known for their moist, good flavour and the birds are raised in un-crowded conditions with lots of natural ventilation and fresh straw for bedding each day. They are fed with a special corn recipe developed with the aid of a nutritionist that is completely free of additives, antibiotics, hormones and medication.

Chef Joe Grant has crafted a menu with a heavy Cottonopolis influence, comprising of Yakitori, Pecking, Plates and Sides. He has where possible used each part of the chicken creating very little waste.

Yakitori includes a variety of skewered chicken such as Thigh with Peanut and Breast with Coriander. Plates will comprise of Katsu Chicken Curry, Shio Ramen, KFC & Sriracha Slaw and feature the big hitter, a Yuzu Glazed Whole Bird.

This menu is for one night only on Monday 2nd October from 5pm.

The following instalment will be Monday 6th November with featuring Wagyu Beef from the Yorkshire Wagyu Farm.

Book a table in advance  via