Hidden away amongst towering new builds you’ll find legendary Salford boozer, The Eagle Inn. Known for its massive selection of Joseph Holt nectar and calendar of impressive local gigs, the pub also has a kitchen, which recently saw House of Habesha bring its authentic Eritrean and Ethiopian Cuisine.
After a very successful few months, House of Habesha’s pop up has sadly jumped ship, meaning that The Eagle Inn was left with a free space for a new and exciting food concept to take over its small but busy kitchen.
Cue URBESCA, a ‘virtual food’ court in which you’ll find various concepts and menus put together by chef, Alex Tweedy. The new kitchen pop up launched last weekend, and has already proved to be popular with those looking for a great bit of grub to pair with a few pints.
Manchester-based chef, Alex gained his skills after cheffing across many European kitchens, and is beginning his new Eagle Inn residency with two very different concepts; WINGIS and VUUSHI.
WINGIS is Alex’s take on traditional chicken wings, but not like you’ve tasted before! The chef is offering 12 different flavours from the classic ‘Salt & Pepper’ to his own creations of ‘Seoul Caramel’ and ‘Havana Mojito’, which have been influenced by the chef’s travels.
The second concept, VUUSHI is a 100% plant-based sushi experience using fresh, locally sourced produce. Apparently, Alex’s Sous Vide savoury watermelon is incredible and a must try for those dabbling in seafood or not, something that also sounds very refreshing when paired with a warm summer bank holiday weekend…
The aim is for the menus to change regularly, incorporating flavours and techniques Alex has learned over his years of commercial and private cheffing. For him, cheffing is an ‘art form’ with a focus on familiar ingredients with an unmistakably unique outcome.
The Eagle Inn is open Monday – Wednesday 3pm – 12am, Thursday – Friday 12pm – 12am then 3pm – 12am, Saturday 3pm – 2am and Sunday 3pm – 12am, with the kitchens closing around 9pm each evening.
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