Manchester House: Restaurant & Lounge

New fine dining experience, Manchester House Restaurant and Lounge, opens on the 17th of September with a fresh and innovative menu boasting modern British cuisine with a twist.


Head Chef, Aiden Byrne said “This is a fantastic new challenge for me and my team. We have been very working hard to ensure Manchester House will be a memorable dining experience and we’re excited to finally unveil it on the 17th.”

Manchester House aims to fill a gap in the market and reflects a long awaited collaboration with Aiden Byrne – the youngest ever chef to earn a Michelin star – to develop a menu designed to delight culinary aficionados but also win further food accolades.

Aiden who has been experimenting with new menu ideas for the past 12 months, originally found fame as Head Chef at The Commons restaurant in Dublin and has also worked at a number of Michelin-Starred establishments alongside making numerous TV appearances.

(Here’s a few snaps I took at a taster event, they do not do the food justice)

Manchester-House-Restaurant-4 Manchester-House-Restaurant-3 Manchester-House-Restaurant-2 Manchester-House-Restaurant-1

The BBC have also commissioned a documentary following the Manchester House launch and its quest to be awarded a Michelin star to be aired in the Spring of 2014.

Manchester House is located centrally on two floors of Tower 12 in Avenue North Spinningfields. The restaurant is situated on the second floor with Aiden and his team on view in an open kitchen at the centre of the action. The 12th floor is a lounge bar with a unique 360 view of the city, floor to ceiling, and includes a 15 meter bar and external terraces.

Tim Bacon, CEO of Living Ventures, said “It’s great to be doing something that is not being driven by commerciality. Manchester House is all about pushing the boundaries, delivering our interpretation of fine dining and staying true to that endeavour. I want people to come here and enjoy the experience in both the restaurant and lounge in a relaxed environment. I want our customers to feel as if they belong – and if we manage to get a star along the way that would be marvellous.”



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