After retreating on Thursday due to Russia’s invasion of Ukraine, U.S. stock markets rebounded sharply today as bargain-hunters bought in and investors cheered news of possible diplomatic talks.
06.02.2022 - 11:15 / manchestereveningnews.co.uk
When it comes to kebabs Manchester, it seems, has got it skewered.
The humble sandwich, once derided as the food of the late-night drunk, has never found so much expression.
Whether it's shawarma, doner, gyros, souvlaki, shish, sheekh, kobeda or shami, you'll find it.
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And now there's One Star Doner Bar at Escape to Freight Island to add to the mix, which is most definitely at the boutique end.
It's so called because its creator, Brad Carter, is the chef behind Michelin star restaurant Carters of Moseley in Birmingham - he launched his kebab project while his restaurant was closed down due to Covid.
The result is a Michelin-style breakdown of key kebab ingredients - from the pide bread sourced from a Turkish bakery, to the doner meat made with Cornish lamb - but without the fine dining prices, you'll pay £10 for the kebabs at One Star Doner.
To set my review in context I've been on something of a kebab odyssey in recent weeks.
Kebabs elevated to first tier classification during my tour include Levenshulme Bakery (for many the Holy Grail), Jaffa in Rusholme, Bab in the Northern Quarter, and Venus in Longsight.
So how does One Star stack up against the competition?
To answer the question I have a crew of tasters, including two Greek Cypriots who you'd think might know something about kebabs.
Only one pint of Pomona Phaedra into the evening we order both the Lamb Doner and the Chicken Shawarma - (both £10) - to test out Brad's assertion that the kebab will 'taste as good at 2pm as it will at 2am'.
Starting with the bread, the kebab immediately scores highly - I'd place it alongside Levenshulme Bakery or the acclaimed German Doner
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Wigan and pies go hand in hand like bread and butter, gin and tonic, even Ant and Dec.