Manchester brunch spot famed for its French toast opens in the Northern Quarter

If you’ve made the cut through from St Peter’s Square down to Deansgate, you’ll no doubt have come across Hampton & Vouis, a bustling brunch spot overlooking the town hall.

It’s been running for six years, but its owners, Nicky Hampton and Nico Vouis say there’s just one thing people still don’t quite understand about the concept. “We think the name has a good ring to it but people still think Vouis is French and so pronounce it that way, It’s actually Greek.

Fortunately, at the couple’s brand new branch on High Street in the Northern Quarter, the naming issue has been cleared up. Step inside the contemporary and calming space at the far end of the district and you’ll see the name Vouis drawn on the wall and helpfully broken down to its correct pronunciation - 'voo-iss' in case you were wondering.

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Regardless, the independent kitchen and coffee spot has become a much-loved part of the Manchester food scene, and, whilst its flagship is on the smaller side, its second café has a bit more room to breathe. It feels like a continuation of the brand with its window seating allowing customers to people-watch, and its menu still boasts the classics that loyal punters have come to love.

“Partners in life and in business”, as Nico puts it, it’s been built on excellent coffee, sweet bakes and carefully considered brunch dishes. And, while you’ll definitely be able to get your avocado fix, the style here is more Mediterranean, a nod to Nico’s heritage.

“I’ve wanted to open a site in Manchester for the last few years, so it was kind of waiting until the right time when we both felt it was right,” explains Nicky. “In terms of our first site we are on the side of the city where there’s not as many food places, so we wanted to come over to the other side eventually, where all the independent cafes, shops and bars are.”

Nicky, who has worked in the hospitality industry for over a decade, and Nico, who studied contemporary art, have combined their knowledge to create a café that prides itself on its carefully curated brunch dishes, but also the look and feel of its spaces.

“We wanted people to feel like they’ve stepped away from the hustle and bustle of the city, so from the moment they close the door behind them they feel like they’ve entered a peaceful and relaxing space, an oasis really, which is something we have at the first site, so we wanted to recapture that feeling.”

Nico has taken the lead on the space and was conscious to elevate the industrial backdrop and make it more contemporary and welcoming, using a soft palette of cream and browns, minimal furnishings and a small amount of biophilic elements.

As he explains: “We wanted to be more minimalist, because we wanted it to be easier on the eye and a relaxing space for people. A lot of places have been quite heavy on the industrial theme so things started to look the same, whereas here it’s lightly coloured to contrast to the industrial theme, with some pops of colour.”

Menus will stay the same as their branch just off Albert Square, spanning bowls, French toast, grilled sandwiches, pancake specials, brunch and a range of hot and cold drinks.

“We offer simple, natural food that’s good for you, presented in an aesthetically pleasing way, and we have a flexitarian approach to the menu, so there’s a lot of vegetarian and vegan options,” says Nicky.

“Nico is Greek, so that’s where we get the Mediterranean influence from, whereas myself I’m just Manchester born and bred, so I can’t say smashed avocado is a Manchester influence, though it is everywhere.”

Particular highlights include the vegan French toast which comes topped with cinnamon apples, caramel sauce, crushed pecans and vanilla ice cream (£11.50); the Biscoff pancake special slathered in biscuit sauce, caramel crumble, a wafer bar and ice cream; and sourdough Mediterranean-style, topped with aubergine chutney, basil hummus, kalamata olives, garlic, balsamic dressing and just a hint of chilli.

A brunch lover’s heaven, there’s also smashed avocado on sourdough with feta and poached eggs (£12), a serrano ham and mozzarella grilled sandwich (£7.80) and the acai bowl created with blended frozen organic acai berries and almond milk and finished with granola, mixed berries, coconut, pumpkin and chia seeds (£9.50).

Sourcing is also key to Nicky and Nico, who, as independent business owners, want to show they’re supporting other small companies and local suppliers. Bread is sourced from Bread Factory down the road at the Bread Factory, while sweet bakes come from The Black Cat Cakery in Ardwick and Silver Apples Bakery in Stockport, and fresh fruit and vegetables from Bettaveg in Openshaw.

Coffee has also become one of its calling cards. When they first started the business six years ago they reached out to Buxton Coffee Roasters to create a blend that brought together both chocolate and nutty notes - the added bonus being the roastery works directly with farmers in countries including Brazil, Thailand and Ethiopia.

Now, with the doors of their second branch officially open, and both new and old customers filing through, the owners can enjoy the fruits of their labour. Look around the new space and you’ll notice the Hampton & Vouis signage but also their logo, which as Nico explains has a special meaning, and is perhaps good omen for the next phase of their business.

“The logo symbolises the partnership, it’s an ancient symbol that represents two hands holding each other,” he says. “It goes back to ancient times, so in Olympic games males would train together in games or war, and it’s a nice symbol of that partnership.