Chef Mary-Ellen McTague’s Pip at Treehouse Hotel Manchester has unveiled its first Autumn menu, with dishes championing regional game, shellfish, orchard fruit and locally grown root veg.
Since opening in March 2025, the all-day restaurant has centred its cooking on seasonal ingredients from trusted local suppliers. This Autumn’s line-up leans into hearty, cold-weather comfort while keeping lighter options for daytime and pre-show dining.
Pies take a starring role. A Crab & lobster Thermidor pie comes with lemon hollandaise and triple-cooked chips, while a suet-crusted Lyme Park venison pudding is served with celeriac purée and buttered greens.
Other warming dishes include roasted squash soup with ricotta dumplings and Brixham market fish in a puntarelle and cockle broth.
Desserts draw on the season’s harvest. Diners can choose from blackberry and apple trifle, a flourless chocolate cake with fennel cream, and a pumpkin custard slice finished with pumpkin seed brittle and gingerbread ice cream.
House favourites remain in place, of course, including Pip’s signature Lancashire hotpot with pickled red cabbage and oyster ketchup, and a treacle tart with lemon and buttermilk sorbet alongside an Earl Grey cream tea.
Across October, Pip will take part in Eat Well, Do Good month too, a city-wide fundraiser spearheaded by Eat Well MCR, the charity co-founded by McTague which provides 1000s of chef-cooked meals to those in need across the region.
Running from 1–31 October, the restaurant will donate £2 from every Pumpkin Custard Slice sold.
The Autumn refresh follows a strong first half-year for the restaurant, including its addition to the MICHELIN Guide and praise from national critics Jay Rayner in FT Weekend and William Sitwell in The Telegraph.
Pip also runs a midweek pre-theatre menu every Wednesday and Thursday from 5pm to 6pm, priced at £25 for two courses or £31 for three, featuring selections from the main menu.
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