A dining series by Manchester’s Finest that transports the very best restaurants and chefs from around the UK to the heart of Manchester.
Fresh from his appearance on the 20th anniversary series of The Great British Menu, Michelin-starred chef Jack Bond will bring his Lake District restaurant The Cottage In The Wood to Manchester for one night only.
First opening in 2002, The Cottage In The Wood is found in a 17th century former packhorse inn by the Whinlatter mountain pass in the Lake District, a stunning spot with unrivalled views across Derwentwater and Keswick.
Husband and wife team Jack and Beth Bond took on the restaurant last year, after having worked for the likes of Marcus Wareing, Gordon Ramsay, Claridges and Eleven Madison Park in New York, once named the best restaurant in the world.
Having first won a Michelin star in 2018, Jack and Beth retained the star last year, and have taken the restaurant from strength to strength, with a focus on sustainability and the wealth of exceptional produce found on their doorstep. Even the restaurant’s water comes from a nearby spring.
Jack and his team will take over the kitchen at much-loved neighbourhood restaurant TNQ in the Northern Quarter, bringing with them a seven-course tasting menu, a taste of this critically acclaimed eatery in the Lake District.
The menu will come complete with a specially-devised wine pairing by Antinori who have been producing wine in Tuscany for six centuries – 26 generations of uninterrupted family ownership, making them the 10th oldest company in the world, still in the hands of the same family. Supplied by Berkmann, the UK’s largest family-run wine distributor.
This is a unique opportunity to experience one of the best restaurants in the UK – and one of our best emerging chefs – right here in Manchester.
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The Menu
Welcome glass of Franciacorta DOCG, Tenuta Montenisa, Antinori, Italy
Stout, onion, smoked cheese
Grilled potato bread, cultured butter
Pumpkin, smoked almond, rhubarb
paired with Vinnae Ribolla Gialla – Jermann Friuli-Venezia Giula, Italy
Gin cured trout, horseradish, XO
paired with Gran Res Cab Franc, Galantas – Haras de Pirque, Chile
Beef, celeriac, wild garlic
Rhubarb, King’s ginger, bee pollen
paired with Moscato, Kaloro – Tormaresca, Puglia, Italy
Chocolate, Pedro Ximénez, Cacao