Simple and Honest Dining at Tariff and Dale

Yvonne Goldsmith-Rybka | 25th August 2015

I could sit here and talk about this former cotton spinners, how the interiors original features have been lovingly worked around, respected, celebrated and enhanced by designers Paul Astill Associates. And how the very honest and simple materials make the space both visually beautiful but also wonderfully tactile. But I’m here to review the menu, and all this is irrelevant if the product doesn’t come up to scratch; it has a lot to live up to…

Original features in this former cotton spinners

Original features in this former cotton spinners

I visited for lunch on Wednesday and was pleasantly greeted by three of my ex work colleagues; Operations Manager Ben Thurston, General Manager Nikki Beckly, and Springwell Wines supplier Nathan Fiske; all very strong in their field and the benchmark is now even higher that I’m almost nervous to place my order!

Honest and tactile materials

Honest and tactile materials

As I hadn’t eaten any breakfast that day I started with their Hemingway Daiquiri (well it does include grapefruit) which was well executed although the grapefruit was slightly on the sour side, admittedly Hemingway preferred his without sugar, but I like a little added when the grapefruit is lacking in natural sweetness. In terms of their wine; I tried two excellent wines by the glass, their Italian Orvieto was quite dry but came alive with the food, and the smooth full bodied Picpoul De Pinet was just delicious; Nathan has done them proud.

The Hemingway ‘I drink to make other people more interesting’ Daiquiri

The Hemingway ‘I drink to make other people more interesting’ Daiquiri

I know I have started with the drinks which might seem unusual, it’s because the place feels more like a bar with a restaurant than a restaurant with a bar. And the food is quite simple. But in a good way. The menu reads like a list of ingredients and it’s obvious that the product is the focus here. No messing around with quality products that stand on their own. The lunch menu consists of brunch, boards, sandwiches, salads, and sourdough pizza; with dinner also offering chefs specials starters and mains.

Bespoke Boards: Quality Ingredients

Bespoke Boards: Quality Ingredients

We shared a bespoke board to start and chose Nocellara olives (very green and very good), Woodall’s Black Combe Ham (salty and creamy is the only way I can put it), Gorgonzola (soft smelly cheese from the Gods!), Smoked Salmon (nice quality) and Buffalo Mozzarella (fair, it is what it is unless you’re in Salvis!) All these beautiful ingredients, and all they need is a decent light and warm fresh baguette, or even some good crackers or crispbread; but the bread we actually got was so heavy and dense it let the whole board down. What a shame.

Fresh, light and 'healthy' Sourdough Pizza!

Fresh, light and ‘healthy’ Sourdough Pizza!

Jeanie’s Full English again consisted of all good products, especially the smoked bacon and handmade sausage which I believe came from local suppliers W.H. Frost Butchers in Chorlton. And last, but by no means least, my Globe Artichoke pizza; which was so light and fresh it was unlike most pizza I have eaten before, it even tasted quite healthy dare I say?

We will be back Tariff & Dale…

We will be back Tariff & Dale…

I like Tariff & Dale for its history, its simplicity, and its honesty. A core team goes a long way so I have no doubt they will iron out any issues in the coming months (change the bread!) and I look forward to going back for some more drinks and food with friends, in that order, as that’s the type of place this is.

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