Fine dining at its finest, sans pretence — 10 course taster menus, Sunday sharing boards, and spectacular wine list.

Jack Rosenthal Street, First Street, M15 4RA
0161 236 5211

Monday: Closed
Tuesday: Closed
Wednesday: 5pm - 11pm
Thursday: 5pm - 11pm
Friday: 12pm - 1:45pm, 5pm - 11pm
Saturday: 12pm - 1:45pm, 5pm - 11pm
Sunday: 1pm - 11:30pm

For a proudly informal town, Manchester has an enviable selection of fine dining establishments that can compete with the best in the world. While rooted in a sense of place, and celebrating northern traditions and flavours, Simon Wood’s WOOD Manchester is a great example of what we’re talking about. A chic, modern and sophisticated spot, the menu here is destined to impress even the most demanding palettes, but the atmosphere purposefully non-intimidating and down-to-earth. Essentially, an epicurean best of both worlds. 

The taster extravaganza is probably the highlight, with up to ten courses per sitting (afternoon and early evening service is shorter). Diving in quickly makes it clear that this is all about showcasing the best produce from Manchester and the north of England as a whole, and dishes are designed to invoke childhood favourite flavours — so think Lancashire cheese with Roscoff onion consommé jelly on shortcrust pastry, mimicking the taste of the most indulgent packet of cheese and onion crisps you’ve never been lucky enough to find. All that said, a la carte diners enjoy a constantly evolving menu emphasising innovative seasonality.

Alongside bites, there’s also one of the most interesting and unique wine lists in the city centre at WOOD, and sommeliers, like the waiters, really understand how to deliver a compelling narrative, revealing tales about the recovery of vineyards in Croatia or resurgence of Armenia’s winemakers. A wonderful global contrast to the British flavours on the plate, we’d also recommend saving some space for the cocktails, many of which have been conceived specifically for this place. An unforgettable experience that any foodie in Manchester will savour, it’s also worth pointing out that you’ll see younger members of WOOD’s staff being invited into the (open) kitchen to watch processes and techniques, betraying just how dedicated and passionate the man at the top is when it comes to the city’s culinary future and ecosystem.