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Albert's Shed, three courses and Prosecco for £22

Jonathan Schofield gives handy hints whilst stuffing his face with a very generous and very tasty meal down in Castlefield

Written by . Published on February 19th 2010.

Albert's Shed, three courses and Prosecco for £22

This is a tidy menu from the Albert's Shed team. It's got a great blend of flavours and textures with the individual dishes are beautifully presented. It costs £22 and you even get a glass of Prosecco for that to get the party started.

The whole thing's yum we reckon, and with that beguiling glass of Prosecco, a snip at £22.

In fact everything looks good about this deal: the restaurant is a modern and very sharp space, and the views each side into the prettiest parts of Castlefield are excellent.

So what's on offer? Well we're playing a 3-4-3 formation of three starters, four mains and three desserts.

For starters you get a choice of pan-fried chicken livers, potted Gressingham duck and Waldorf salad. If it were me going for the deal I'd be torn between the livers and the salad. Unless I were a vegetarian then I might have to forget about the livers.

The livers come all dressed up with grapes, pine nuts and a cunning Masala sauce. Bundled up together the dish delivers a sharp, full-on blend of flavours. The Waldorf does the same: gather the soft cheese with the leaves and ram onto the poached pear and the result will make you happy. Existentially happy. The apricot and plum chutney is delightful with the potted duck too.

The mains are a really generous bunch, beef pot roast, hake fillets, pork fillets and cheese and onion pie. They are generous in size and content. You won't be walking away from this meal hungry.

My favourite - just about - were the pork fillets presented inside a lovely puff pastry. Then again the fibrous and lovely brisket pot roast is a winner of a dish especially when accompanied by some lovely rosemary dumplings and a strong bubble and squeak.

Pork fillets in pastry

Meanwhile the fish dish contains a pleasant surprise with the hake filled with a mix of sun-blushed tomatoes and garlic. The cheese and onion pie is a picture, you almost expect four and twenty blackbirds to flutter out.

Amongst a trio of desserts the orange pannacotta with a charming orange and rosemary syrup battled for top dog status with a chocolate truffle on a caramel shortbread base and wearing a natty spun-sugar Ladies Day hat.

On the tasting session we weren't sure about the third pudding so we put our heads together with chef James Brown and decided to go a bit maverick. It's been a long winter so we thought let's have a summer pudding. But a chunky one. The result is a classic bread pudding filled with blackcurrants, raspberries and strawberries with a hint of spice, candied fruit and double cream. Yum.

The whole thing's yum we reckon, and with that beguiling glass of Prosecco, a snip at £22.

Limited Availability, Click here to book...


Three courses plus a glass of Prosecco for £22 per head

Glass of Prosecco


Pan fried chicken livers
with Masala sauce, sweet grapes and toasted pine nuts

Potted Greshingham duck
with apricot and plum chutney and crisp breads

Little Waldorf salad
with poached pear, soft blue cheese and walnuts


Individual Pot Roast of British Beef
with bubble and squeak and rosemary dumplings In its own rich gravy

Steamed Hake fillets
filled with sun blushed tomatoes and garlic and served with sautéed potatoes, buttered spinach and a white wine & herb sauce

Cheshire pork fillet
rolled in Provencal vegetables and thin puff pastry, baked until golden brown with dauphinoise potatoes and red wine jus

Lancashire cheese & onion Pie
with Buttered spinach & leeks and red wine gravy


Summer Pudding
with candied fruit and double cream

Chocolate Truffle
with caramel shortbread and double cream

Orange Panacotta
with orange and rosemary syrup

Available Monday to Thursday, 7-9pm, from 1st until 31st March 2010

Limited Availability, Click here to book...

Chicken livers

Chocolate truffle

Hake fillets

Lancashire Cheese and Onion pie

Orange Panacotta

Beef potroast

Potted Gressingham ducks

Waldorf Salad

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