Press & Reviews

Manchester Evening News Profiles Sicilian NQ’s Journey from Piccadilly to the Northern Quarter

Manchester Evening News has shared the story of Carmen André and Sicilian NQ: from a small sandwich shop behind Piccadilly to an independent restaurant celebrating the food, identity and hospitality of Sicily in Manchester’s Northern Quarter.

We are delighted to share a major feature about Sicilian NQ published by Manchester Evening News on 19 August 2026 and written by Jenna Campbell.

The article traces Carmen’s journey from Catania to Manchester and the beginnings of the business in a small sandwich shop near Piccadilly. What started with takeaway dishes soon grew through the popularity of Sicilian arancini and ricotta-filled cannoli, introducing more Mancunians to flavours that were still relatively unfamiliar in the city.

That early response gave Carmen and business partner Claudio Vitale the confidence to create Sicilian NQ: a fully licensed restaurant and bar on Turner Street, dedicated to the recipes, ingredients and generosity of Sicily.

From Piccadilly to Turner Street

The move to the Northern Quarter came just before one of the most difficult periods the hospitality industry has faced. Sicilian NQ opened its licensed premises shortly before the Covid pandemic, but the business continued to adapt and move forward.

The article remembers the success of the gelato cart, which brought customers into the street, and follows the restaurant’s development into the warm, distinctive neighbourhood venue guests know today.

Proudly and Distinctively Sicilian

A central theme of the Manchester Evening News feature is the difference between Sicilian cooking and the better-known regional traditions found elsewhere in Italy.

Sicilian NQ has always focused on dishes that belong to Carmen’s own heritage: arancini, cannoli, caponata, parmigiana, seafood, pistachio and the sweet tomato flavours associated with her family’s cooking.

Rather than trying to represent every part of Italy, the restaurant remains rooted in the food Carmen grew up with and in the recipes originally collected from her mother.

Family Recipes and Ingredients from Sicily

The feature also explores the ingredients that give the menu its identity. Sicilian NQ receives regular deliveries from Sicily and works with specialist Italian suppliers to bring characteristic flavours to Manchester.

Pistachio is particularly important. Grown around the volcanic landscape of Mount Etna, it appears across savoury dishes, desserts and gelato, connecting the restaurant’s menu directly to Sicily’s landscape and food culture.

Alongside pistachio, the article highlights fresh seafood, traditional desserts, fruit gelato and the dishes that have become favourites with guests since the earliest days of the business.

Tradition, Accessibility and Purpose

Manchester Evening News also notes the wide choice of vegetarian and vegan dishes available at Sicilian NQ. This reflects both the naturally plant-led character of many Sicilian recipes and the work invested in making the menu welcoming to more guests without losing its regional identity.

The feature also acknowledges Sicilian NQ’s support for Santuario Sotto La Panca in Sicily, where rescued animals receive food, veterinary care, protection and a safe home.

A Sicilian Story in Manchester

For us, this article is about more than the growth of a restaurant. It recognises the memories, family recipes, difficult decisions and determination behind Sicilian NQ.

We would like to thank Jenna Campbell and photographer Jason Roberts for visiting, listening to our story and sharing it with Manchester Evening News readers.

Published by Manchester Evening News on 19 August 2026. Written by Jenna Campbell, with photography by Jason Roberts.