COMING SOON: A canal-side brasserie developed by the teams behind Soho House and Petersham Nurseries  

Situated within an iconic part of Manchester’s nightlife, Maya will house numerous areas each with their own unique vibe, taking guests from day to night.

By Emma Davidson | December 6th '22

From a canal-side brasserie space serving modern-European classics to a lower ground-floor, elegantly designed dining room that will centre around an “ingredient-led” menu, the brand-new Maya Manchester will have a focus on locally sourced and seasonal dishes.

The new venue will take part of the ground and lower floors of 40 Chorlton Street, an early 20th-century warehouse building, home to the newly opened neighbourhood hotel, LEVEN.

Maya’s interior backdrop will merge the original industrial nature of the space with inspired details of art deco grandeur references in beautiful and surprising ways. 

The restaurant is scheduled to open in the spring of 2023 and is being developed by a team of hospitality operators who have worked for brands like Soho House, Isabel Mayfair and Michelin-starred Petersham Nurseries.

Once open, the new restaurant and bar will create over 100 new jobs in the region, with recruitment currently underway for FOH, bar and kitchen teams, the latter to be led by Mancunian chef Gabe Lea, who cut his teeth at Michelin-starred establishments like Le Manoir and The French at The Midland Hotel. 

Menu development is underway with Lea commenting: “There is a lot of creativity going into the design and overall concept of the restaurant, and the menu development is no different. Our approach will be to champion the beauty and simplicity of exceptional produce and, where we can, we will focus on sourcing seasonal ingredients locally. 

“By having more than one dining space, we can run separate menus. The brasserie menu will be about long-standing favourites that we know people will love, alongside more creative and ingredient-led dishes in the dining room that will change regularly and react to what’s seasonal and available.”

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