Bangers and Bacon: Manchester’s Local Gems

Tell us a little bit about your business & what you do there?

We are Bangers and Bacon/ Well Hung situated at The Kitchens Spinningfields Manchester, we are originally a Street Food Business, serving delicious Steak based dishes and home made porky dishes on the streets of Manchester and in the North West. Popping up at events, festivals and Parties we have become popular for our take on untraditional deep filled sandwiches and our awesome 28 day aged steak sandwiches, Philly Cheese steak and much more.

There are three of us that make up the Bangers and Bacon/ Well Hung team Heather and James Taylor, originally butchers creating award winning sausages and dry cured bacon as Bobbys Bangers and Richard Brown trained chef and passionate about hospitality. As a group we work on developing the brand, recipes and serving the hungry people of Spinningfields daily.

How did you get started?

We began the first ideas for Bangers and Bacon while working individually on Markets, James and Heather selling their hand made sausages and bacon on markets in and around Manchester and Richard working on his first street food venture, Shake Moroc and Roll serving delicious Moroccan food.

After meeting, chatting and discussing our passion for food and great produce one too many times that we decided to create MASH-UP – our first joint foray into street food. It would seem that Sausage and mash in June does not work too well and we shelved this idea. A few months later Allied London the owners of Spinningfileds offered the opportunity for fledgling street food businesses to get a break in bricks and mortar and after three rounds of competition including a Dragons den style pitch we were one of six lucky finalists to be given the opportunity to trade for twelve months in the heart of Spinningfileds. That was just the beginning…

What has been/is your biggest challenge?

Our biggest challenge has been adapting our brands to suit the local market, initially our wacky street food menu was a little large and very heavy for example the ‘Don’t go Bacon My Heart’ sandwich would floor you for the afternoon, not suitable for a grab and go lunch for workers having a quick 30 minute lunch. However we have watched and heard what guests want and have adapted to the situation.

How do you use customer feedback with your team?

Feedback is vital to our development and although we don’t take every wish, demand or request on board we do adapt quickly if there is more than one guest asking for the same thing, clearly there is a need for change and we have to make it so!

What excites you the most about owning/running a business in Manchester?

Manchester is a city of innovation and it is a forgiving city if we make a mistake we get a chance to react, change, develop and grow. There is so much going on in Manchester’s food scene at the moment and it seems like something new is developing on every corner, once the heart of the Industrial revolution, we are excited to be part of its food revolution.