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Square Meal’s Best Restaurants in the UK 2015 is compiled using votes from our annual survey, last conducted in May and June 2015. Thousands of readers and bloggers took part and the results were moderated by the Square Meal editor and his nationwide team of professional reviewers. The survey does not ask for or include any restaurants in London. Click here for a full list of Square Meal’s Best Restaurants in the UK.
We made our booking for the first Friday evening service of Manchester House some time ago when bookings were first released. Having recently seen Aiden Byrne demonstrating two dishes from the menu at the Liverpool Food & Drink Festival it heightened our anticipations. I must admit when the price for the tasting menu was announced at £95 per head we considered going a la carte but settled for the 12 course taster menu in the end...
More from Nomface »
There is one restaurant in Manchester I have wanted to try for a very, very long time – the very aptly named Manchester House and Lounge. It’s been the talk of the town since it opened in 2013 and is considered one of the best restaurants outside of the M25! It’s run by Aiden Byrne, the youngest-ever winner of the so very coveted Michelin Star. And to add to that, it’s a venture by Living Ventures - the restaurant giants who also own another favourite restaurant of mine – Australasia.Manchester House and Lounge is a £3million venture, the kitchen alone cost over £300,000 with over 25 chefs working on Aiden...
More from Champagne and Chutney »
The bar on the 12th floor offers wraparound views of Manchester, which is ok if you enjoy noseying into office blocks, but for me, a great view is more Tuscany than Trafford. The cocktail menu weighs the same as a small dog and lists the name of every barman that invented every cocktail for the last hundred years. Diners are served canapés in the bar with pre-dinner drinks. Ours included spoonfuls of crab with lemongrass, beetroot and foie gras macaron and a wafer thin film of red pepper.Down in the 2nd floor restaurant, bread was served as a course in itself; light Onion and Bacon Brioche with a quenelle...
More from Foodographic »
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