Manchester House: ‘Unconventionally Traditional’

Situated in the stylish Spinningfields area of Manchester, Manchester House has rapidly established a reputation as one of the finest restaurants in the city since it opened its doors in 2013.  Renowned chef Aiden Byrne teamed up with visionary restaurateur and founders of Living Ventures, the late Tim Bacon and Jeremy Roberts, and together they developed the concept for a restaurant which would place Manchester firmly on the map as a dining destination.



Living Ventures are one of the most successful and respected hospitality companies in the UK and they have created several restaurant and bar brands each with their own unique identities, which have won multiple awards.  Tim and Aiden worked closely together on every aspect of the £2 million project and Manchester House was fully booked for weeks in advance as soon as the doors opened, winning rave reviews from the media and diners alike.

Gourmets have continued to be impressed by intriguing dishes such as braised flank of beef, Txogitxu tartare and choucroute, and carpet clam with morels and asparagus.  As you would expect, there is a keen eye for the use of regional produce on the menu, and Goosnargh duck, Ribblesdale goats cheese and Wye Valley asparagus have all made an appearance among the carefully selected ingredients in the kitchen. The glowing praise for Manchester House illustrates that it has carved out a niche as an innovative and exciting part of the Manchester dining scene and menu development is an intense process, resulting in refined cuisine which concentrates on fresh and original dishes served in welcoming surroundings. The combination of skill and energy poured in to every plate has placed Manchester House at the top of the list when it comes to a sensational dining experience in the city, which is a world away from the formality of traditional fine dining.



Making fine dining accessible to all is a philosophy central to Manchester House, and it was important to Aiden Byrne to devise a set lunch menu which offers excellent value for money without compromising on the experience.  The idea of rendering fine dining more approachable is undoubtedly a refreshing concept and the restaurant describes itself as ‘unconventionally traditional’, which perfectly summarises the way Manchester House merges contemporary and classic elements.  Aiden Byrne’s approach is hands-on and he is always to be found in the kitchen, creating dishes which combine thrilling flavour pairings with inventive techniques. His industrious nature, combined with raw talent and imagination has created a reputation for Manchester House to rival that of many London restaurants. A visit to the restaurant is always memorable, and dining at The Chef’s Table gives guests the chance to glimpse the flamboyant theatre and intense work which takes place in the kitchen, while the hushed elegance of the Private Dining Room is the ideal place to celebrate a special occasion. The dynamic open kitchen works well alongside the stripped back ambience of the restaurant itself, which is characterised by a cool and unselfconscious design aesthetic with soft lighting, neutral colours and wooden floors which make the open-plan space feel modern and understated and allows the food to shine. Diners can expect a culinary odyssey, with ten and fourteen course tasting menus available as well as an à la carte menu, all of which change to incorporate the best seasonal produce. As well as the restaurant, The Lounge on Tower 12 is a popular destination for a business meeting over coffee or an indulgent Champagne afternoon tea and in the evening, it is a relaxing enclave in which to enjoy expertly mixed cocktails while soaking up the stunning city views and enjoying sets from the resident and guest DJs.

Aiden Byrne was raised in Merseyside and his hard-working philosophy is key to his impressive rise to success. He became a head chef by the age of just 22, having honed his impressive skillset working in various Michelin Starred establishments including Adlards, Tom Aikens, Pied à Terre and The Commons. His passion for cooking translates in to food which delights diners, such as crisp chicken skin with foie gras mousse and aged parmesan, and his dishes demonstrate a broad spectrum of culinary influences. There is plenty to please dessert lovers on the menu too, with handmade macaroons and madeleines served as well as desserts including Manchester Tart ice cream and Madagascan wild vanilla with chocolate, mango and lychee. Manchester House dazzles guests with a dining experience which combines excellent service with exquisite cuisine and it seems certain that this firmly established restaurant will only continue to gain more admirers.