The Old Fire Station, Salford’s own bakery, brewery, cafe & bar, has announced the launch of its brand-new summer menu, curated by a thoughtfully selected team of some of the city’s top baking and brewing talent, bringing a unique combination of world-class craft to the heart of Salford.
Since revealing the transformation of the University of Salford’s historic Fire Station building in 2023, The Old Fire Station has become a central part of the community. Serving standout bakes and brews in a relaxed and welcoming space, led by a tight-knit team of passionate bakers and brewers.
With everything made in-house and from scratch – from pastries and bagels to pizzas and sourdough breads – The Old Fire Station champions authenticity, quality, creativity and community in equal measure.
The new menu includes unique bakes that are hard to find anywhere else in the city, including silky lemon cream cruffins, cross-laminated Pain Suisse packed with thick crème pâtissière, and the pizzetta (Italian for mini pizza) pastry – The Old Fire Station’s own twist on laminated dough, layered with a tomato base, herbs and cheese. Each item has been refined and tested by the team, with vegan and vegetarian options developed intentionally to accommodate all.
Summer also marks the arrival of The Old Fire Station’s slow-fermented, hand-stretched NYC-style pizzas, baked to order with a perfectly crisp-yet-airy base – all served within the historic fire station walls. Brunch has also been upgraded, with additions of thick-cut Croissant Loaf French Toast, Caprese croissant sandwiches, and a three-cheese toastie grilled to golden perfection on house sourdough.
The bakery’s new signature “Salford bagels” also make their debut on the new menu – a one-of-a-kind fusion of North American, German and Jewish styles and fermented for up to 48 hours. Developed over several years by assistant head baker Scott Shannon, the bagels are crafted to give a crisp outer shell and chewy centre, built to hold fillings, like the smoked salmon and thick New York inspired cream cheese.
Head Baker Erick Molero Delgado – whose international experience spans top bakeries across the USA and Europe, including an internship at Michelin restaurant Bachour in Miami – leads a dedicated team driven by passion for their craft and creativity. Collaboration is central to their process, with space to experiment and bring new ideas to life.
“Our new menu is a true labour of love by the whole team – from early ideas and experiments right through to the final bake,” says Erick. “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.”
Drinks-wise, The Old Fire Station is keeping things cool for summer with a focused line-up of iced coffees made with sustainably-sourced coffee bean from Manchester-based Blossom Coffee Roaster, and matcha – ideal for a refreshing pick-me-up, served with the same attention to detail as the bakes.
And for evening sipping, the wine list is carefully curated to complement the menu and fully vegan – whether it’s a crisp white, a bold red or something a little different, there is something for everyone; including Emiliana Animalia Orange Wine from Chile, with notes of ripe stone fruits, figs, and dried herbs and a rich, spicy Spanish Prisma Organic Monastrell.
And it’s not just the kitchen raising the bar. Just one door down, The Old Fire Station’s on-site microbrewery, Lark Hill Brewery, is crafting bold, balanced beers in small batches under the expert eye of Head Brewer Jack Dixon. Drawing on his humble beginnings at the Star Inn and then moving to rapidly expanding Seven Bro7hers – Jack has full creative control over every brew. This freedom lets him experiment and explore new flavours, producing a diverse range of brews – from experimental beers (working in collaboration with researchers at the University) to carefully crafting true-to-style classics.
The line-up is always evolving, but currently includes Wear My Badge – a 3% small pale that punches well above its weight, loaded with Strata hops for a fruity, slightly earthy finish – and Cosmic Gumbo, a 4.2% DDH pale bursting with Galaxy hops, bringing flavours of peach, passion fruit and citrus. Plus, Jack’s personal favourite, Lark Helles is a fresh take on the German classic, with soft bready notes and a hint of honey-nut sweetness.
“Having the autonomy to design and brew what I want, without limits, is rare and exciting,” says Jack. “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.”
At its heart, The Old Fire Station is about purpose-driven craft – from buttery bakes to bold craft beers, everything is made with passion and care by people who love what they do.
City Mayor of Salford, Paul Dennett, a regular at The Old Fire Station, commented:
“The Old Fire Station is a fantastic example of what regeneration should look like – a space that’s not only brought fresh life to this part of the city, but one that supports local talent, delivers real community value, and reflects Salford’s proud history of doing things differently. I’ve seen first-hand just how much people have embraced it – from the quality of the food and drink to the welcoming atmosphere. It’s a space that feels genuinely Salford: rooted, ambitious, and made for the people who live, work and study here.”
The new menu is now available from Tuesday to Saturday, at The Old Fire Station, Salford. Fresh pastries are served up from opening and brunch dishes start at 10am.
