The Old Fire Station launches new summer menu

Fresh bakes, pizzas and beers lead summer refresh at Salford venue

The Old Fire Station — Salford’s craft-focused bakery, brewery, café and bar — has revealed its new summer menu. Developed by a team of baking and brewing talent, the revamped line-up introduces innovative dishes and small-batch beers made on-site.

The new offer includes silky lemon cream cruffins, laminated pizzetta pastries layered with tomato, herbs and cheese, and a distinctive cross-laminated Pain Suisse filled with thick crème pâtissière. Brunch upgrades feature Croissant Loaf French Toast, three-cheese sourdough toasties, and Caprese croissant sandwiches.

New to the bakery are the venue’s signature “Salford bagels” — a hybrid of New York, German and Jewish styles, slow-fermented for up to 48 hours to deliver a crisp crust and chewy centre. They were developed by assistant head baker Scott Shannon, and join a fully in-house menu led by Head Baker Erick Molero Delgado, whose international CV includes Michelin-starred experience at Bachour in Miami.

Speaking about the new summer menu, Erick Molero Delgado said, “Our new menu is a true labour of love by the whole team — from early ideas and experiments right through to the final bake. If someone has an idea, we run with it. That creative freedom is priceless. It keeps the work exciting, and it means our customers have the opportunity to get something fresh every time they visit.”

Lark Hill Brewery and Blossom Coffee feature in drinks offer

On the drinks front, The Old Fire Station has refreshed its iced coffee line-up using beans from Manchester’s Blossom Coffee Roaster, alongside matcha-based options. For the evening, a fully vegan wine list includes Emiliana Animalia Orange Wine and Prisma Organic Monastrell.

In the adjoining microbrewery, Lark Hill Brewery, Head Brewer Jack Dixon is crafting small-batch beers with full creative control. Dixon, formerly of Seven Bro7hers, has developed a rotating line-up that includes:

• Wear My Badge — a 3% small pale with Strata hops

• Cosmic Gumbo — a 4.2% DDH pale with Galaxy hops

• Lark Helles — a smooth German-style lager with soft bready notes and honeyed finish

“Speaking about his brewing approach, Jack Dixon said, “Having the autonomy to design and brew what I want, without limits, is rare and exciting. It means every beer we pour here has a story and a personality. We’re proud to bring something new to Salford’s craft scene.”

The new menu is now live and available from Tuesday to Saturday.