Following major success last summer (i.e, many people including myself scrambling to book a table of the very, very few that were left over!), Escape to Freight Island’s Kantina Weekender is set to return – this time, with a fresh new roster of chefs in tow.
Kicking off summer with some of the tastiest collaborations in town, guests will be able to taste food from some of the UK’s most talented chefs for one weekend only, including the likes of ex-Hawksmoor Richard Turner, Michelin-starred chef Tom Brown and Freight Island’s very own Michelin-starred chef Brad Carter.
The free-to-attend weekender will see the prestigious chefs team up with some big names from right here in Manchester, including Mary-Ellen McTague of The Creameries and Pippa Middlehurst of Pippy Eats. The Manc pair will be teaming up with complimentary chefs, with Ellen-McTague pairing up with Sheffield’s finest, Bench founders Ronnie Aronica and Jack Wakelin, and Pippy Eats with Wythenshawe’s very own Mi & Pho.
Brad Carter’s One Star Döner Bar will partner with Michelin-starred chef Tom Brown, who founded Cornerstone in London, while Madre will get a Thai makeover with AngloThai’s co-founder and head chef John Chantarasa. Pizza lovers will be able to enjoy an array of special Voodoo Rays concoctions inspired by all kinds of cuisine, while cocktail lovers will be able to get a taste of what’s to come with Soho House – which is due to open in Manchester very, very soon.
For those looking for something a little more special, Luke French of Sheffield’s acclaimed JÖRO – a Michelin recommended restaurant – will be hosting an intimate supper club, combining local produce with Asian influences.
In true Freight Island style, guests will, of course, be able to enjoy tons of live entertainment across the weekend, too, including DJs, live performances and more. Bookings are open now, and you can secure your spot here.
Escape to Freight Island will also be giving away 2000 free pints for the occasion, too, so if you’re planning on heading down, you can secure your tipple here.