‘A Taste of Altrincham’ Cook book
By Most Bakery
By
By Lovingly Artisan
Featuring the Altrincham Pudding Competition 2025 Champions: Amelia’s Ginger & Walnut Carrot Cake and Abi’s Hibiscus & Honeycomb White Chocolate Cheesecake.
By Aspire
Bounceback Food CIC
For over 40 years, Myerson Solicitors has been a trusted legal partner for individuals, entrepreneurs and business leaders.
As Manchester’s first 100% employee-owned full-service law firm, Myerson is proud to be ranked as a Top 200 UK law firm and ‘Tier 1’ by The Legal 500.
With over 160 dedicated legal professionals, Myerson provides expert guidance for life’s most important personal and business decisions.
Welcome to Myerson’s ‘A Taste of Altrincham’ Cookbook
Altrincham has long been recognised as a destination for food lovers, a place where culinary tradition meets innovation and where independent businesses continue to flourish. From vibrant market traders to distinctive dining experiences, the town offers exceptional quality, creativity, and variety across its food and drink scene.
Now in its second year, A Taste of Altrincham has continued to grow in both reach and reputation. Building on a highly successful launch, the festival has developed into an established fixture in the local calendar, attracting wider participation from venues, producers, and visitors, and further strengthening its role as a celebration of Altrincham’s hospitality community. Organised by Altrincham BID, the team behind Visit Altrincham, and sponsored by Myerson Solicitors, the festival showcases the depth and diversity of talent that defines the town.
Taking place from Friday 27th February to Sunday 8th March 2026, the festival highlights the expertise of local chefs, restaurateurs, and food artisans through a varied programme of events and experiences. Whether attending a supper club, joining an interactive workshop, or exploring special menus across participating venues, there are opportunities for everyone to discover something new.
This cookbook extends that celebration. It brings together a curated collection of recipes that represent the character and quality of Altrincham’s food and drink offering. Inside, you will find signature dishes and drinks from well-known local businesses, enabling you to recreate elements of the festival experience at home.
We hope this collection provides both inspiration and enjoyment as you explore Altrincham’s evolving food scene.
Happy cooking!
Mandy White Director, Altrincham BID
INTRODUCTION WITH MANDY WHITE
RHUBARB & PISTACHIO FRANGIPANE TART
ROASTED RED ONION AND CREAM CHEESE DIP
NO KNEAD FOCACCIA
JAMAICAN (EASTER) BUN
‘PARTY BREAD’ FOCACCIA
SEAFOOD LINGUINE
JAMBALAYA
SPICY PASSION
GRAN T’S SMOOTHIES
BEE-BOP BUZZ COCKTAIL
ALTRINCHAM PUDDING COMPETITION (UNDER-16 WINNER)
ALTRINCHAM PUDDING COMPETITION (ADULT WINNER)
Rhubarb & Pistachio Frangipane Tart
By MOST Bakery
Serves 8 - 10
Ingredients:
For Sweet Pastry
• 130g butter
• 100g caster sugar
• 50g eggs
• 250g plain flour
For Rhubarb Compote
• 100g rhubarb
• 50g caster sugar
• 50ml water
• 15ml grenadine
Method:
For the Pastry
For Frangipane
• 200g butter
• 100g crushed pistachios
• 100g ground almonds
• 200g caster sugar
• 150g eggs
• 50g plain flour
• Pinch of salt
1. Cream together butter and caster sugar until light and fluffy
2. Add in eggs and mix.
3. Scrape down bowl and add in flour - mix until just combined.
4. Wrap the dough in cling film and chill in the fridge for 30 minutes.
For Poached Rhubarb
• 200g rhubarb
• 200ml water
• 100g caster sugar
• 30ml grenadine
10in/25cm loose bottomed tart tin
For Rhubarb Compote
1. Slice rhubarb into small chunks and place into a pan with the sugar, grenadine and 50ml water.
2. Place on stove and cook for 4-5 mins on a low heat until the rhubarb has broken down into a jammy-like mix.
About MOST Bakery:
A contemporary artisan bakery in Altrincham known for its handcrafted breads, pastries, and high-quality, small-batch baking.
For Frangipane
1. Cream together butter and sugar until light and fluffy.
2. Add in eggs and mix.
3. Add in crushed pistachios and ground almonds and mix.
4. Add in flour and a pinch of salt.
5. Ensure sides of the bowl have been scraped down and all butter has been incorporated into the mix.
Poached Rhubarb
1. Place caster sugar, grenadine and 200ml water in a pan and place on the stove. Bring to a simmer over a medium-high heat until all the sugar has dissolved.
2. Slice rhubarb into 5cm batons and place in the sugar syrup for 2 minutes.
3. Remove syrup from the heat and keep rhubarb in for 2 further minutes.
4. Remove rhubarb from syrup with a slotted spoon and allow to cool.
5. Place syrup back on the stove and boil to reduce until thick - keep an eye on it close to the end to prevent it burning.
To Build Tart
1. Roll out rested pastry on a lightly floured surface to a thickness of 3-5mm and line tart tin. Return to the fridge for 15 minutes.
2. Spread rhubarb compote over the bottom of the tart shell and top with the frangipane.
3. Place poached rhubarb pieces on top of the frangipane and gently press in.
4. Sprinkle over some crushed pistachios and place in the oven at 160°C fan/180°C for 35-40 mins, until the top is golden brown.
5. Allow to cool slightly and then brush rhubarb syrup over the top.
Serving suggestion: warmed slightly with custard or a dollop of crème fraîche and crushed pistachios - enjoy!
Crowd-pleaser
Roasted Red Onion and Cream Cheese Dip
By Kit:ch
Forget everything you know about store-bought onion dip! Amy Regan at Kit:ch transforms humble red onions into a savoury, caramelised masterpiece by roasting them until they are perfectly crisp and flavourful. Combined with a rich, tangy blend of cream cheese, parmesan and a dash of Worcestershire sauce, this dip offers an irresistibly decadent texture that is guaranteed to be the first bowl empty at your next gathering.
Made for Sharing
Ingredients:
• 1 large red onion (roughly chopped)
• Olive oil
• 225g cream cheese
• 60g sour cream
Method:
• Heat: Preheat your oven to 200ºC.
• 30g grated Parmesan
• 2 tbsp mayonnaise
• 1 tsp Worcestershire sauce
• Chopped chives
• Prepare: Add the onions to a foil lined baking sheet, drizzle with olive oil, (really get your hands in there so it ’s all evenly coated!). Season with salt and pepper.
• Roast: Cook for 25 minutes, or until they are going crispy.
• Combine: Mix all the cream cheese, sour cream, parmesan, mayonnaise and Worcestershire sauce in a large bowl.
• Stir: Mix in the roasted onions.
• Garnish: Top with chopped chives.
Top Tip:
Serve with crudités, warm pitta, pretzels, or anything perfect for dipping!
About Kit:ch:
Founded by Ames in 2020, Kit:ch is a boutique catering house born from a love for that perfect “mouthful of heaven.” We specialise in show-stopping grazing tables, curated boxes, and elegant canapé cups, all designed to take the stress out of hosting. We believe food should be the heartbeat of every celebration!
No Knead Focaccia
By Lina’s Italian Kitchen
Serves 8
Ingredients:
• 750g plain flour
• Dry yeast 1 sachet 7g, (2 tsp)
• 2 tsp honey
• 625ml (2 & ½ cups) tepid water
• 4 tbsp olive oil
Method:
• 20g salt
• Baking tray 32 x 22 x 2cm deep
• Sea salt - good sprinkling for topping
• Garlic - as much as you like!
• Fresh rosemary - for topping
1. Mix the yeast, water and honey in a medium bowl and leave for 5 minutes or until the yeast has dissolved. Add the flour a little at a time and mix until fully combined. Finally, add the salt.
2. Put 2 tablespoons of olive oil in a large bowl and transfer the dough to the bowl, coat the dough in the oil. Cover the bowl with cling film and chill until the dough has doubled in size. Refrigerate for a minimum of 8 hours and up to 24 hours.
3. When you are ready to bake the focaccia, drizzle the baking tray with one tablespoon of olive oil. Keeping the dough in the bowl, gather up edges of the dough furthest from you, lift and bring over into the centre of the bowl, give the bowl a quarter turn. Repeat this process 2 more times, the idea is that you deflate the dough while you form it into a rough ball.
4. Transfer the dough to the prepared baking tray. Leave it to prove, uncovered, in a warm, dry spot for 2–4 hours. To check if it is ready, gently poke the dough with your finger. It should spring back slowly, leaving a small indentation. If it springs back quickly, it is not ready. Preheat the oven to 220°C. Lightly oil your hands and stretch the dough evenly to fill the tray. Dimple the focaccia all over with your fingers, creating deep indentations. Drizzle with the remaining oil and sprinkle with sea salt, garlic and rosemary — or any toppings of your choice.
5. Bake the focaccia for around 30 minutes, until puffed and golden brown all over.
About
Lina’s Italian Kitchen:
Lina’s Italian Kitchen is defined by its spirit and authenticity. Created in honour of Lina’s Italian mother, Claudina Corbelli, who sadly passed away seven years ago, the kitchen was born from a desire to share her mum’s traditional Italian recipes. Lina felt these cherished dishes deserved to be shared, savoured and experienced by all.
E come diciamo in Italia:
a tavola non si invecchia — at the table, one never grows old.
Jenna’s family Jamaican (Easter) Bun
By Jenna’s Patties Made for Sharing
Ingredients:
• 350g plain (all-purpose) flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 tsp mixed spice or 1 tsp ground allspice
• 200g mixed dried fruit (raisins, sultanas, glacé cherries, mixed peel)
Method:
1 large egg, beaten
1 tbsp guava jam or strawberry jam (optional)
1 tsp vanilla extract or the glaze:
2 tbsp honey + 1 tbsp water, warmed
1. Preheat the oven to 180°C / 160°C fan / gas 4. Grease and line a 900g loaf tin.
2. Prepare the dried fruit so it’s juicy and full of flavour. Place the 200g mixed dried fruit in a bowl. Pour over 150ml of the warmed stout and add 1 tbsp molasses or a teaspoon of treacle. Stir, cover, and leave to soak for at least 30 minutes. If you have time, soak for a few hours or overnight in the fridge for a deeper flavour.
3. While the fruit soaks, measure and mix the dry ingredients. In a large bowl sift together 350g plain flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, 1 tsp mixed spice, and ½ tsp salt. Stir to combine.
4. Coat the fruit to stop it sinking. After soaking, drain the fruit slightly if there is a lot of liquid left, then toss the fruit in a tablespoon of the dry flour mixture until lightly coated. This helps the fruit stay suspended in the batter.
5. Warm the wet mixture. In a small saucepan over low heat melt 100g butter with 150g dark brown sugar, 3 tbsp molasses and 1 tbsp jam if using. Stir until the sugar dissolves and the mixture is glossy. Remove from the heat and let it cool for a few minutes so it’s warm, not boiling.
6. Combine the wet and dry ingredients. Make a well in the dry ingredients. Pour in the warm butter/molasses mixture, add the beaten egg, the remaining warmed stout to reach 200–250ml total liquid, and 1 tsp vanilla extract. Stir gently until just combined; do not overmix. Fold in the floured, soaked fruit so it is evenly distributed.
7. Transfer to the tin. Spoon the thick, dark batter into the prepared loaf tin and smooth the top with a spatula.
8. Bake. Place in the preheated oven and bake for 60–75 minutes. Start checking at 55 minutes. If the top is getting very dark before the centre is cooked, tent the loaf loosely with foil and continue baking. The bun is done when a skewer inserted into the centre comes out clean or with a few moist crumbs.
9. Glaze while hot. Warm 2 tbsp honey with 1 tbsp water and brush over the hot loaf as soon as it comes out of the oven. This gives a shiny, sticky finish.
10. Cool and slice. Cool the loaf in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing. For the classic Jamaican experience, slice thick and serve with a slab of processed cheese or a generous spread of butter.
Jenna’s Patties
Step into the heart of Altrincham and find a slice of Jamaica waiting for you. Jenna Patties Co is more than a bakery. It’s a celebration of Caribbean heritage, flavour, and warmth. Founded by Jenna Walker, a proud local who learned to cook from her Jamaican grandmother, this vibrant spot brings the premium side of Caribbean cuisine to the town centre.
Ultimate Tear ‘n’ Share
‘Party Bread’ Focaccia
By Lovingly Artisan
Known in our house as “Party Bread”, focaccia is an irresistible, eye-catching showpiece perfect for any occasion, from cosy dinners for two to grand weekend feasts surrounded by charcuterie and cheese. As the ultimate tear-and-share loaf, this versatile Italian treasure easily adapts to the seasons with toppings like asparagus, roasted tomatoes, or new potatoes, making it fantastic for picnics or suppers at home.
Serves 4-6
Ingredients:
For the dough
• 500g/1lb 2oz strong white flour
• 7g instant yeast
• 1 tsp salt
• Olive oil
Method:
Toppings
• Roasted tomatoes
• Asparagus
• Herbs – rosemary, dill
• Garlic
• Salt & pepper
1. For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
2. After 30 minutes, place onto a lined and slightly warmed baking tray of 37 x 27 cm / 14 x 10¾ in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
3. Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
4. Preheat the oven to 240°C/450°F/Gas 8.
5. Bake for about 25 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other Check and move the tray accordingly.
6. Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.
7. Add your topping of choice – salt, pepper, herbs, roasted tomatoes, it’s up to you!
About Lovingly Artisan:
Lovingly Artisan is a renowned Lake District bakery where every loaf begins with grain grown especially for us. We mill the grain ourselves at our stoneground mill in Burneside, ensuring every batch of flour is as pure, characterful and honest as the landscapes it comes from. Our heritage and ancient grains are chosen for flavour, nutrition and their deep connection to the soil. We champion longfermented sourdough, thoughtful innovation and an unwavering commitment to real ingredients.
Seafood Linguine
By Aspire restaurant
Serves 2
Ingredients:
For the pasta
• 200g linguine
• 25g/1oz sea salt
For the sauce
• 55ml/2fl oz olive oil
• 1 garlic clove, finely chopped
• ½ red onion finely chopped
• ½ finely chopped red chilli
• 1 tomato skinned, deseeded & stripped
Method:
• 150g/10oz picked fresh white crab meat
• 100g brown crab meat
• 6 king prawns (peeled and deveined)
• 10 mussels
• 10 clams
• 10 squid rings
• 50ml/1fl oz dry white wine
• Small bunch of fresh parsley, chopped
• 1 lime juiced & zested
• Salt and freshly ground black pepper
1. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente.
2. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the white crab meat, mussels, prawns, squid & clams and cook for another minute, or until heated through.
3. Add the wine and lime juice to the pan and cook until most of the alcohol has evaporated.
4. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crab meat and stir in the parsley, tomatoes & brown crab meat. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve with lime wedge & parsley for garnish. Ensure all the shells have opened and discard any that remain closed.
About Aspire restaurant:
Aspire is an award-winning training restaurant based at the Altrincham campus, providing high-quality, affordable dining, with menus prepared and served by hospitality students under expert tutor supervision.
Tips
Always ensure the seafood in shells are fully closed before cooking & fully opened after cooking.
Tips
Top with coriander and spring onions for a little extra freshness!
A little something extra
Jambalaya
By Bounceback Food CIC
Serves 4-6
Ingredients:
• 300g long grain or basmati rice
• 500ml chicken stock
• 100g prawns
• 300g chorizo sausage, cut into chunks
• 300g chicken, cut into chunks
• 1 brown onion, diced
• 1 red bell pepper, cut into chunks, core and seeds removed
Method:
• 2 sticks of celery, sliced
• 1 courgette, chopped
• 4 cloves of garlic, crushed
• 400g tinned chopped tomatoes
• 2 tbsp cajun seasoning
• 2 tbsp thyme leaves
• 2 tbsp oregano
• 2 tbsp vegetable oil
• Tabasco, to taste
• Salt and pepper, to taste
1. Take a large pan, add the vegetable oil and place over a medium heat. Once hot, add the chorizo and fry for 2-3 minutes, then remove to a side plate. Follow with the chicken and cook for around 5 minutes until the outer sides have gone white, then also remove to a side plate.
2. Next, add the onion, bell pepper and celery to the pan, fry until beginning to soften, then add the garlic and cook for a further two minutes. Stir and adjust heat as necessary to ensure the garlic does not burn.
3. Add the courgette and cook for 5 minutes or until soft.
4. Add the cajun seasoning and oregano, stir through and cook for 1 minute.
5. Now, add the tinned chopped tomatoes, thyme and Tabasco, breaking up any large pieces of tomato.
6. Re-add the chicken and chorizo to the pan.
7. Add the stock and rice, bring to a boil then add the lid and reduce to a low heat to cook for 20 minutes, stirring occasionally.
8. Add the prawns, ensuring they are submerged. Cook for a further 5 minutes or until pink, depending on the size/variety you are using.
9. Check that the chicken and rice have cooked through, then serve.
About Bounceback Food CIC:
Bounceback Food CIC is a social enterprise fighting food poverty and food waste across the UK. Our Community Cookery School teams teach people how to cook, run food bank drives at market events, help people get jobs in the food sector and coordinate community meal drives that provide emergency meals for our beneficiaries.
Spicy Passion
By Alibi, Altrincham
Jalapeño-infused Olmeca tequila, triple sec, lime & passionfruit, with a spicy Tajín rim. A twisted, fruity, spicy Marg!
Serves 1
Ingredients:
• 40ml jalapeño-infused Olmeca Reposado tequila
• 20ml Cointreau
• 20ml blended passionfruit
• 25ml lime juice
• 10ml sugar syrup
Method:
• Prepare: Chill a coupe glass and coat the rim with Tajín.
• Shake: Add all ingredients to a cocktail shaker filled with ice and shake hard until well chilled and properly combined.
• Strain: Fine strain into the chilled coupe glass to ensure a smooth, clean texture.
About Alibi:
Alibi is a lively bar in Altrincham, known for its welcoming atmosphere, quality drinks, and private karaoke rooms.
Add a little bit ofspice!
Bery Energy Gren
Gran T’s Coffee House – Smoothies
By Gran T’s Coffee House
Serves 1
Tips
• Use frozen fruit for a thicker texture and a naturally chilled drink.
• Swap apple juice for coconut water for extra hydration and a tropical twist.
Gran T’s Coffee House is more than just a café, it is a beloved part of Altrincham’s community. Known for its warm atmosphere, regular events, and cosy movie nights, Gran T’s is a place where people come together over great coffee, delicious treats, and wholesome drinks. Their smoothies, made with fresh and natural ingredients, are a refreshing way to fuel your day.
Gr e n Smoothie
A fresh and vibrant blend packed with nutrients for a healthy boost.
• 50g fresh spinach
• 1 ripe banana
• 50g mango chunks
• 200ml apple juice
Be r y Smoothie
A deliciously fruity mix bursting with antioxidants.
• 100g mixed berries (strawberries, blueberries, raspberries)
• 1 ripe banana
• 40g vegan yoghurt
• 200ml apple juice
Energy
Smoothie
A naturally energising smoothie, perfect for a busy day.
• 100g mango chunks
• 1 ripe banana
• 40g vegan yoghurt
• 200ml apple juice
Method
1. Add all ingredients to a blender
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy immediately.
About Gran T’s Coffee House:
Gran T’s Coffee House continues to be a hub of creativity and community spirit, serving up drinks that nourish both body and soul. Whether you are looking for a health boost or a delicious treat, these smoothies are the perfect way to enjoy a taste of Gran T’s at home.
By Myerson Solicitors
The Bee-Bop Buzz Cocktail is a sparkling tribute to Bee-Bop-a-Raver, Myerson’s very own Manchester Bee, created by local artist Caroline Daly. This vibrant cocktail combines floral gin and honey to celebrate the bustling energy of Altrincham and its creative community. Zesty lemon juice and Cointreau add a citrus twist, while tonic water gives a crisp, effervescent finish. A dash of Angostura bitters adds depth for a perfectly balanced drink.
Serves 1
Ingredients:
• 50ml floral gin (e.g. Manchester Gin or similar)
• 10ml honey (or honey syrup)
• 15ml fresh lemon juice
• 10ml Cointreau (or another orange liqueur)
• A dash of Angostura bitters (optional)
• 100-150ml tonic water
Method:
• Mix: Combine the gin, honey, lemon juice, and Cointreau in a cocktail shaker.
• Shake: Add ice and shake well until chilled.
• Strain: Pour the mixture into a glass filled with fresh ice.
• Finish: Top with tonic water (adjust to taste) and stir gently. If desired, add a dash of Angostura bitters.
• Garnish: Decorate with a slice of lemon or a twist of orange peel.
Non-Alcoholic Version:
For a refreshing alcohol-free alternative, substitute the floral gin with 50ml non-alcoholic floral gin and the Cointreau with 10ml orange juice. Follow the same method, and garnish with orange zest for a bright finish.
About Myerson Solicitors:
Myerson Solicitors is a proud part of Altrincham’s vibrant community, celebrating creativity and connection through its employee-owned ethos.
A Tribute to our Manchester Be
Try Our Non-Alcoholic Version
Ginger and Walnut Carrot Cake Under-16 Winner
By Amelia (Age 10)
2025 WINNER
Amelia wanted a dessert that truly reflected Altrincham’s lively, family-friendly charm; something classic yet full of character. Inspired by the town’s energy, she selected Nigella Lawson’s Ginger and Walnut Carrot Cake with Cream Cheese Buttercream, a recipe packed with warmth, spice, and depth. Executed with skill and attention to detail, Amelia’s version brings out the best in this indulgent, flavourful cake, making it a perfect fit for the heart of Altrincham.
For the Cake:
• 200g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tsp ground ginger
• 200ml vegetable oil (plus more for greasing)
• ¼ tsp fine sea salt
• 175g soft light brown sugar
• 2 large eggs (at room temperature)
• 200g carrots (peeled and coarsely grated)
• 100g walnut pieces (roughly chopped or crumbled)
• 75g crystallised ginger (finely chopped)
• 50g mixed peel
You will need 1 x 20cm/8-inch cake tin.
Prep Time: 45-55 Minutes
Making Time: 90 Minutes
For the Icing:
• 100g unsalted butter (soft)
• 100g icing sugar (sieved if lumpy)
• 1 tsp cornflour
• 100g full-fat cream cheese (fridge-cold)
• 1 tsp fresh ginger (coarsely grated)
To Decorate:
• 25g walnut pieces (roughly chopped or crumbled)
• 25g crystallised ginger (chopped)
Serves: 10 People
Method:
1. Preheat the oven to 170°C/150°C Fan/325°F and grease the sides and line the base of your cake tin with baking paper.
2. Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and fork well to mix thoroughly.
3. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you’re beating them in to rescue and incorporate any flour clinging to the edges. Beat in the carrots and then fold in the 100g of prepared walnuts, 75g of crystallised ginger and 50g mixed peel, until everything is evenly combined.
4. Spoon and scrape into the prepared tin. Smooth the top and pop in the oven for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
5. As soon as the cake is in the oven, get on with the icing. Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Starting with the grated ginger on a plate, get out a piece of kitchen roll and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice. Beat this into the frosting in its bowl. Cover with cling film and refrigerate.
6. When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it’s smooth. Remove the cake from the tin, and sit it on a cake stand or plate. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.
Adult Winner
Hibiscus & Honeycomb White Chocolate Cheesecake
By Abi
A homage to ‘Altrincham in Bloom’, a beautifully sweet cheesecake with an eyecatching real (and edible!) floral display. With a sprinkling of honeycomb to give a subtle nod to the Manchester Bee and the hard working people of Altrincham. This cheesecake blends style with vibrant and decadent flavours, a beautiful treat for the senses. A little bit different without forgetting its traditional roots.
Ingredients:
• 75g unsalted butter
• 150g digestive biscuits
• 25g honeycomb
• 375g full-fat soft cheese
• 5g crushed hibiscus
• 75g icing sugar
• 200ml double cream (whipped)
• 75g grated white chocolate
You will need 18cm/7-inch cake tin.
Prep Time: 2+ Hours
Making Time: 10 Minutes
Serves: 8 People
Method:
1. In a bowl or sealed bag, crush the digestive biscuits and honeycomb with a rolling pin to make a fine crumb.
2. Melt the butter in a pan and add the crushed mixture. Stir well until the biscuits have absorbed all the butter.
3. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and set for one hour.
4. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the icing sugar. Fold in the whipped double cream and sprinkle grated chocolate and hibiscus evenly, stir until smooth, then spoon evenly onto the biscuit base.
5. Place in the fridge and allow to set for a further two hours. Once set, remove and decorate with edible viola flowers and fresh fruit.
A homage to ‘Altrincham in Bloom’
Myerson Sponsoring ‘A Taste of Altrincham’
To learn more about A Taste of Altrincham and the vision for this community event, we sat down with Carl Newton, CEO of Myerson.
Why did Myerson Solicitors decide to sponsor A Taste of Altrincham festival?
At Myerson, we’re deeply committed to supporting our local community. Sponsoring A Taste of Altrincham festival for the second year running allows us to celebrate the vibrant culture and diverse culinary scene in the area, reinforcing our belief in investing in community events that bring people together.
How does it feel to see A Taste of Altrincham return for its second year, and how has the festival developed since its launch?
It is extremely encouraging to see the festival return for a second year, which reflects the strong support it received from residents, businesses, and visitors alike. Moving into year two demonstrates that the event has established real momentum and value within the community. There is greater
awareness, broader participation from local venues, and a clearer identity around celebrating Altrincham’s food and hospitality sector. From our perspective, continuing our sponsorship recognises that progress and helps ensure the festival can keep growing in scale, quality, and community impact year after year.
What
makes A Taste of Altrincham festival important for the local community?
The festival is more than just a showcase of fantastic food and drinks; it’s a celebration of local talent and entrepreneurial spirit. It creates opportunities for small businesses to shine, and the local spending it encourages directly supports these businesses, strengthening the community’s economic foundation.
What do you hope to achieve through this sponsorship?
By supporting the festival, we aim to foster stronger community bonds and create a platform for local businesses to succeed. It’s an opportunity to engage with residents, build lasting relationships, and reinforce our role as a committed local partner in promoting both the economic and cultural prosperity of Altrincham.
Will you be attending the event throughout the 10 days, Carl?
Yes, I look forward to actively participating in the festivities. I am honoured to again be a member of the judging panel for the local
pudding competition on Saturday 7th March, alongside distinguished guests: awardwinning baker Matt Townley of Altrincham’s MOST Bakery; Cheshire Cookery School Director, Lisa Warnes; and Maisam Algirgeet, content creator, cookbook author and former contestant on The Great British Bake Off. Additionally, various legal teams from Myerson will be collaborating with local restaurants during the week. We anticipate a truly outstanding 10-day celebration that will further enhance community engagement and excellence.
Find out more about Myerson Solicitors
w ww.myerson.co.uk 0161 941 400 0 lawyers@myerson.co.uk
Myerson Solicitors, Grosvenor House, 20 Barrington Road, Altrincham, Cheshire, WA14 1HB
