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Bee Hive Live Stream

Bee Hive Cameras Live Stream

A short video showcasing Manchester Cathedral Bees by Adam York Gregory Manchester Cathedral Bees from Adam York Gregory on Vimeo. Bee Hive Cameras We currently have two bee hive cameras upon the flat roof of Manchester Cathedral, click on the play button below to view the bees and their hives. Heavenly Honey produced by our […]

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Sir David Richards, Patron of Volition

Sir David Richards has become a patron of Volition Community following a visit last year to see the work of this charity. Welcoming Sir David, the Dean of Manchester thanked Sir David for his commitment to this programme which runs from Manchester and Liverpool Cathedrals. Sir David, encouraged at the outcomes of this programme of […]

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Beekeeping newsletter 14th May 2020

What a difference a year makes! As I wander through the silence of the Cathedral, making my way to the spiral staircase that will take me to the roof, I am reminded that only a year ago we were celebrating Manchester City’s Premier League title win. The Cathedral was bustling with people and equipment the […]

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Spicy chicken, salad and home made coleslaw with garlic butter baguettes

Spicy Chicken and Salad


  • 500g Chicken breast
  • Onions
  • Spring Onions
  • Cucumber
  • Tomatoes
  • Cabbage
  • Yellow pepper
  • lettuce
  • Grated cheddar
  • salted butter
  • Garlic paste 

Method: chicken

Chop chicken breast into strips and session with:

  • 3 tbsp. all purpose seasoning
  • freshly ground black pepper, to taste
  • 3 garlic cloves, peeled, crushed
  • 2 large red chillies, finely chopped
  • 2 tsp sugar
  • 2 tbsp vegetable oil
  • spring onion

Chicken Dish Chicken preparation

Fry in pan on a medium heat for 5-8 minutes

Method: salad

dice the lettuce, tomatoes, pepper, spring onion and cucumber and mix together in bowl with a tbsp of lemon juice.

Method: coleslaw

  • 100g/3½oz low-fat natural yoghurt
  • ½ lemon, juice only
  • 1 tbsp grainy mustard
  • 3 tbsp roughly chopped soft herbs, chives, parsley, coriander, mint
  • ¼ white cabbage, finely shredded
  • ½ red onion, thinly sliced
  • 2 carrots, peeled then grated
  • sea salt and freshly ground black pepper


  1. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper.
  2. Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture.
  3. Ideally, leave to soften and absorb the flavours for 30 minutes before eating.
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