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Manchester House: The Gordo Review

The big one adores the place

Written by . Published on October 23rd 2013.


Manchester House: The Gordo Review
 

Category: Restaurants: fine dining. Score 18.5/20 (Full breakdown below and score explained. Venues are compared with similar venues and measured against the best examples in their category.) 

AROUND this time last autumn, Aiden Byrne – a chef known for being the youngest holder of a Michelin star and subsequently two stars at The Dorchester - announced, along with Tim Bacon of the Living Ventures group, (Grill on the Alley, Alchemist, Australasia and so on) that he was to launch a fine dining restaurant in Manchester House. 

Manchester House is going to be a remarkable restaurant. It’s got that feeling of the old classic two and three stars in France

This is a sixties building that has been spruced up and for the Bacon/Byrne project given a cocktail bar on the twelfth floor and on the second, Aiden’s restaurant. Collectively the pair form Manchester House.

This opened a few weeks back after a three million pound fit out. Both Byrne and Bacon are chasing Michelin glory. 

But while they do so what’s it like? 

Manchester House

 

Manchester House

Walking there on a typical Manchester Saturday night, the streets were full of life’s oddballs, the women on hen nights being the most challenging.

Dear God, they are frightening. It should be THE LAW someone films them, shows this to the Groom and asks him: ‘Are you really, really sure you want to go through with this?’ 

Manchester House has an entrance on the corner of Tower 12, the unromantic name of the building in which they are located. This entrance is in an ‘arcade’, filled with the smokers from venues Neighbourhood and Artisan which also share the building. The ‘arcade’ plays host to various beggars, bouncers and papparazi as well as the smokers: the atmosphere is jumping, to say the least.

Gordo and his carer walked out of this scrum into a minimalist reception with a grinning security guard and two stunning ladies who were ready for him.

“Hi, my name’s…” started Gordo. “We know who you are Gordo,” says the tall blond. “Welcome to Manchester House, the lift is just arriving to take you to the second floor.” Gordo’s mouth was going dry. 

Outside, Manchester is Bladerunner; inside, Manchester House is The Matrix.

The sudden calm in the lift, then the door opens, and there is another greeter, a beautiful brunette and a young bloke who really should be in the movies. Again, well balanced greetings, coats, scarves taken and we walk through a corridor, moving from deep calm to find ourselves becoming part of the kitchen, with a dozen or so chefs working, grinning, pointing, chopping, conferring. No Marco Pierre White screaming here, just polished concentration.

Aiden Bryne In Meat Mode

 

                                           Aiden Bryne In Meat Mode

Aiden nods welcome to us as we are passed over to our waitress for the evening, another good looking women who starts us on the journey into the dining area which is all part of the Kitchen. People are spread out on huge tables which would all handle a game of Subbuteo. Your back goes straight as you walk past tables of good looking people, smiling faces from all of the different foodie tribes.

You may have been saving up for a month to come, but you are made to feel like a film star.

The room, wrapped by windows, allows Manchester to pump up the atmosphere like a Liam Spencer painting; inside oft lighting with conversations murmuring in the background, outside the buildings and the world. This is a velvet cocoon spun from understated glamour.

If we had been a half hour earlier we would have been given drinks on the twelfth floor, a bar open to every one but we had to miss out on this. If you are going, please take advantage. It is exceptional. 

 Manchester House - Twelfth Floor Bar

 

Manchester House - Twelfth Floor Bar

Onto the food. On Saturday nights, there is a fixed menu. Luckily, Gordo has been twice before and eaten off the a la carte menus as well, putting these into the overall score. Here are the observations across the visits. 

When he had been up there previously canapés on the Twelfth Floor disappeared so fast Gordo can’t remember anything but the feeling of luxury, like a Geisha girl before she opens the kimono, promises of heaven. They were. No charge for these. 

Bacon bread with ‘peas’ and another with ‘onions’ appears with the set menus and as a freebie with the a la carte; Gordo isn’t overly impressed, it’s a (relatively) boring start.

Bacon_Bread_And_Peas[1]

Bacon bread and peas

Swiftly moving on: roasted scallops with barley (£18). This was like someone letting off a banger by your ear having just been underwhelmed by a half-hearted sparkler. The scallops were superb, but the soft, squidgy pearl barley had layers on layers of flavour unknown to mankind, mainly from a stock made from using the ‘skirts’ of the scallops, the stuff that most people throw away. These impart huge, meaty flavour, soaked up by the pearl barley.  A really moreish dish.

Scallops_And_Truffles[1]

 

Scallops and truffles

Squab pigeon with cherries, pistachio and violet mustard (£16). Gordo’s had this twice now and amongst most of Manchester’s press and bloggerati it has been agreed that this is the dish to be beaten across Manchester; Gordo and Schofield instantly awarded it Dish of the Year at the press tasting. It is a masterpiece of flavours, texture, taste and drop dead ingredients with a little cheekiness folded in. Go and have it, Gordo isn’t giving anything away. But you are allowed a few tears of joy as you motor through it.

Manchester House - The Perfect Pigeon

 

The perfect pigeon

Frogs_Legs_Kiev[1]Frogs legs KievFrogs legs Kiev (£12) were semi-boned, lollipop style, with the bones being used to making a stock that is fortified with fermented black garlic and crumbs of torn sourdough bread that shows even panko breadcrumbs the way home; the other half done in a similar way with simple garlic. Saucing here masterful.

Braised snails (Taster Menu) had been prepped, braised in red wine, smoked bacon, a tricky little brunoise with thyme, finished in a reduced beef stock. Laid on the plate and married up with a parsley puree and topped with potatoes that had been beaten, whipped and then whipped again into a near Chantilly consistency. A world first for this writer, who felt like he was wandering about on a cloud.

Fire roasted lamb rack, pine stock and sheep’s cheese (£27) was a main course on the a la carte. The lamb is tender, cooked pink, slightly crisped and draped in a remarkable gravy. Or jus. Whatever. A separate bowl of goodies came with it, including meaty little dumplings alongside cheesy ones, which married well, in a highly charged stock. The second dish of lamb a couple of weeks later (taster menu) was a one plate-er, again rack but in one piece with stronger flavours, married with (slightly overcooked) sweetbreads.

Lamb number one

 

Lamb number one

Turbot is Gordo’s favourite fish. Here it was cooked faultlessly in fermented cabbage with Morteaux sausage (£29).  It was mis-matched to Gordo’s taste, the cabbage reminding him of sauerkraut, one of his personal hates. If you, dear reader, like the stuff you will bloody love this. But Gordo doesn’t. The final visit saw Aiden having re-worked the dish, marrying the turbot with langoustines, playing teaspoons with braised and roasted? Artichokes. Just simply knockout.

Turbot_No_2[1]

Turbot number one

It would be silly to examine every dish that has been given a try out by this porker. There were two duds in Gordo’s mind, one down to his tastebuds and one experiment that Aiden sent out, lobster, which was bullied by the other ingredients, including crisped Serrano ham. 

The puddings are a delight, with blackberry and beetroot cannelloni (£8.50) scoring 8/10 and milk and honey (£8.50) being a good deal more complex and crafted than it sounds, hiding a fabulously smooth lemon cheese (err, maybe) in the middle scoring 9/10.

Pud,_Good[1]

 

Pudd - very good

The wine list, apparently chosen over the year by a committee headed up by Sam Shepherd has turned out well. 

If you are taking a taster menu Sam’s choices of matching wines are good, but they won’t include the Puligny Montrachet from that stalwart Louis Latour that Gordo had on Saturday. At £80 for the bottle it was still value. Other wines down in the twenties and thirties are plentiful; it’s worth getting a separate opinion from the team. 

Service is enthusiastic, knowledgeable and doesn’t ask ‘how was that?’ just as you pop a forkful in your mouth. Please, staff at other Living Ventures venues, take note. 

They stand back as you are half way through an anecdote (not a good thing for them in Gordo’s case as it’s probably the third time of telling) but they are ready with a clear explanation of what’s on the plate if required. 

All in all, this is still a work in progress, but hugely enjoyable all the same. Aiden is a man who can’t help taking chances, but listens carefully to criticism at the same time. After a number of comments about some bland efforts, he is coming up with dishes that truly delight, as in the case of the snails and the turbot with langoustines finishing up as 10/10 dishes.

Canapes_On_The_12Th[1]

Canapes on the twelfth

Manchester House is going to be a remarkable restaurant. It’s got that feeling of the old classic two and three stars in France of being a special occasion on the walk through, but in a softened industrial way that befits a restaurant in a reborn city that holds such historic resonance.

Somehow, the achievement by Aiden Byrne, The Living Ventures team and Mike Ingall, the delightful socially dyslexic owner of Spinningfields, makes Gordo feel that Manchester and the North West are heading for the great times again.

It’s a Gordo ‘Mega Go’, put the glad rags on and take an appetite and a taxi.

You can follow Gordo on Twitter here @gordomanchester

ALL SCORED CONFIDENTIAL REVIEWS ARE IMPARTIAL AND PAID FOR BY THE MAGAZINE. 

Manchester House, Tower 12, Spinningfields, City centre. M3 3BZ. Website.

Rating: 18.5/20 (please read the scoring system in the box below, venues are rated against the best examples of their kind) 

Food:  8.5/10 (Prawn cocktail 9, roasted scallops 10, braised snails 9, bacon bread 7, squab pigeon 10, lamb rack two 8, lamb rack one 8.5, frogs legs 8.5, turbot and cabbage 6, turbot in langoustine 10, blackberry 9, milk and honey 9.5, cheese 8)
Service: 5/5
Ambience: 5/5

PLEASE NOTE: Venues are rated against the best examples of their kind: fine dining against the best fine dining, cafes against the best cafes. Following on from this the scores represent: 1-5 saw your leg off and eat it, 6-9 get a DVD, 10-11 if you must, 12-13 if you’re passing,14-15 worth a trip,16-17 very good, 17-18 exceptional, 19 pure quality, 20 perfect. More than 20, we get carried away.

Braised_Snails_And_Wonderfulness[1]Braised snails and wonderfulness

Lobster[1]Lobster

Lunch_Menu,_Great_Value[1]Lunch menu - great value

Soup.._Sort_Of[1]

Soup..sort of

Razor_Clam_Etc[1]Razor clam etc

Teal_And_Other_Stuff[1]Teal and other stuff

The_Boss_And_Gordo's_Little_Helper[1]The boss and the carer

Manchester House - Getting ReadyManchester House - getting ready

Manchester HouseManchester House - restaurant terrace

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115 comments so far, continue the conversation, write a comment.

Georgina Hague shared this on Facebook on October 23rd 2013.
HultonOctober 23rd 2013.

Great review; glad to see something as positive as the way we felt about it after seeing so many mixed and quite negative reviews and social media comments. It is a full on experience that needs to be had to be believed, hang the cost and make it a one off visit.

ChrisOctober 23rd 2013.

Eaten here, just truly brilliant. Service, staff, food and drinks all top notch. Its a must go for me! I have seen the negative comments on social media and from the bloggers (yawn) Embrace the experience and the food journey

AnonymousOctober 23rd 2013.

Brilliant, brilliant addition. We ate from the extended ala carte menu. All appetrisers (bar the brioche) were stunning, especially the Razor Clam and the Snail dishes. Starters of poached Langoustine and the Scallops with Pearl Barley were delightful and the Steak was as good as ive had anywhere. Onion rings deserve a mention with the outer crumb consisting of delicate shallot dust. Service was knowledgable and friendly and not too overbearing. 12th floor bar is worth a visit and has a far better view than the exterior would suggest. Can't wait to go back

Jackie GarsideOctober 23rd 2013.

Gordo has completely nailed this. Apart from the guy called Hungry Hoss (His second review, the first was a bit off but at least he has, like Gordo, been a second time) the bloggers and other critics seem to be wanting to kick certain aspects all the time. Instead of celebrating Adrien putting his balls on the line and Tim, Jez and Mike Ingall pouring £3 million of their hard earned. MH, along with The French, Mr. Coopers, Abode (hidden gem), Podium (david gale), 63 degrees; all are adding reasons to bring in the food tourists to the city. Let celebrate this. Be like The French people, stop going to shitholes three three times and go to these places. They will make a meal to remember.

2 Responses: Reply To This...
IanOctober 24th 2013.

Adrien? Abode a 'hidden' gem?

AnonymousOctober 26th 2013.

Was Adrien putting his balls on the line a one off, or will that be a regular feature at Manchester House?

AnonymousOctober 23rd 2013.

good review but no mention of the stake and ale pie !?!????

3 Responses: Reply To This...
Pie EaterOctober 23rd 2013.

turned out it wasn't a pie. but bloody great.

AnonymousOctober 24th 2013.

what exactly is it?

AVOOctober 24th 2013.

It's a wooden peg driven through the heart of a Transylvanian national ensconced in a delicate millefeuille.

AnonymousOctober 23rd 2013.

Who is Aiden Bourne?

AnonymousOctober 24th 2013.

Gordo is right about the bacon bread, its a bit out of place in a way, I would prefer the way The French do it; their bread is brilliant. But whats this flavoured butter all about these days? If you find some outstanding straightforward butter it cannot be beaten. Better than The French is that you can eat A La Carte here. Drinks need to be quicker on the twelfth as well.

AnonymousOctober 24th 2013.

Maybe Gordo should post a review of the restaurant during service, not the launch party, as to get a proper idea of the service and ambiance, before actually rating it. The same goes for the food really, since many of the launch party courses are not on the a la carte or tasting menus anyway.

9 Responses: Reply To This...
AnonymousOctober 24th 2013.

Comepletely agree. Despite the condescending rhetoric from Mancon that "We pay all our bills", the average punter knows that it's a ligger's review. Places which aim for an air of exclusivity, often get the service so wrong for the ordinary man and woman in the street. In particular, Australasia waiting staff seem to enjoy making the customer feel stupid and unwelcome. "You mean you've never seen fresh Wasabi, madam? Where did you grow up, Scunthorpe?" Send in your cleaner, and see if she gets fawned over like the Dowager Dutchess, then I might justify spending a week's wages on the place.

Jonathan SchofieldOctober 24th 2013.

Gordo has been three times during service and paid for it all. Three times. Greedy he is. Of course he also went during the promo launch. But the review reflects his other visits.

GordoOctober 24th 2013.

Anon above. I have been to one press launch, free. One Lunch, £245 paid by me, One dinner, £194 paid by me. Do not call me a ligger. I am renowned for paying my way and being the best tipper in the city. If you can disprove that then I will immediately donate £1000 to your charity. If you dare show yourself. Jonathan, I am really tired of a handful of trolls on here spoiling the work we do. Is it time to forget ten years of sodding abuse and ban people who make these comments, or hold back until we get them to prove their name and address and they are prepared to take the consequences of them calling me a ligger in public?

GordoOctober 24th 2013.

oh, forgotten about the third one, I was pissed. Just had cheese and puddings then, £62.

IanOctober 24th 2013.

Well, I'm sure you aren't the best tipper in the city.

AnonymousOctober 24th 2013.

haha, what a complete **** "arguably the largest in the world" haha

AnonymousOctober 24th 2013.

Awww - this isn't going very well is it Mr "biggest tipper in Manchester" ..... Why not step away from the office and head for one of the restaurants that love you enough to massage your battered ego. They'll make you feel much better than the big meanies and "Anons" on here ever could. (incidentally it's your website if you don't like anonymous posting spend some cash and update the antiquated comment section!) any LV venue should do nicely- how about Artisan- you like the gammon there as I remember?

GordoOctober 24th 2013.

Ian, who is?

AnonymousOctober 25th 2013.

Battered Ego? That sounds like a great name for a Spinningfields restaurant. Either that or a greasy meal that poor Gordo will slobber over, but give a 2/10 score.

IanOctober 24th 2013.

Looking forward to going but maybe for a weekend lunch or on a weekday evening - incase it feels like a nightclub

AnonymousOctober 24th 2013.

For me Gordo's review was spot on. Having been there twice I don't understand why one should conclude that the review is misleading or biased. MH is by any measure a top quality restaurant - and Gordo's review reflects that. And surely it must be good news that Manchester now has a growing number of really top class restaurants.

CasOctober 24th 2013.

"Top class restaurants" that are basically clones of one another but each a little more expensive than the next....?? For example, can you tell me what the differences are between say, Australasia and Artisan??

5 Responses: Reply To This...
IanOctober 24th 2013.

Australasia is pretty good, Artisan is terrible.

CasOctober 24th 2013.

Granted, apart fom that then...??

Mark GarnerOctober 24th 2013.

Hmm. One's high end dining, the other middle to low. One is pan asian, the other Med. One's on a second floor with lots of light, the other is in a basement. One is small plates, the other is three courses. One is a battle cruiser near plus two hundred covers, the other a frigate, sub 150. Now, Cas, apart from that...

AnonymousOctober 24th 2013.

They do both begin with the letter A

AnonymousOctober 24th 2013.

seriously though the more high end a restaurant the more distinctive the dishes, because you get chefs with flair and imagination trying to express themselves.

AnonymousOctober 24th 2013.

Cant believe there are any negative reviews on M H. We think it all truly superb and the best in Manchester by a country mile. Aiden is truly gifted, focused and willing to talk about his dishes openly to interested customers. No snobbery, just a great venue, ambiance, service and especially the wonderful food, served to perfection. We have spent mega amounts in various michelin restaurants in UK and across the world and this truly holds its own amongst the best,.Cant wait to return.

rEddie_brekOctober 24th 2013.

For what it's worth, I wrote up my (similarly positive) thoughts on the place after sampling the taster menu a couple of weeks ago and I have absolutely no affiliation with Man Con whatsoever... It could also be argued (and by 'argued' I probably mean 'stated') that I have absolutely no professional qualifications to comment on MCR House's output however I've been lucky enough to eat at a few good restaurants in my time so that'll have to do! hardcorevaughan.blogspot.co.uk/…/mcr-house-visit.html… And as for the value (or otherwise) of the coveted National Press - sadly the North West struggles massively with securing a good, unbiased review from London critics because they simply hate having to come up here. I know of a gallery, for example, who had to actually *charter* a train just to get a host of critics to bother coming up to assess an exhibition. The trip up is often seen to be a massive inconvenience, and the reviews tend to reflect that unfortunately... Didn't L'Enclume recently get criticised in the Guardian for being too 'out of the way'?? It's obviously not all critics but it's just worthwhile remembering it happens.

rEddie_brekOctober 24th 2013.

(The above looked slightly more legible with paragraph breaks if I'm honest...)

AVOOctober 24th 2013.

All well and good but a spelling mistake in the menu (caramilised) shows a lack of care and detail.

1 Response: Reply To This...
Mark GarnerOctober 24th 2013.

oooh Avo!

AnonymousOctober 24th 2013.

Apart from being owned by the same group, everything is difference between Australasia and Artisan - menu, approach, drinks etc, etc

HannahOctober 24th 2013.

I don't know whats more annoying. Writing in the third person or including sexist remarks about the women. Egh

16 Responses: Reply To This...
AnonymousOctober 24th 2013.

" “Hi, my name’s…” started Gordo. “We know who you are Gordo,” says the tall blond. “Welcome to Manchester House, the lift is just arriving to take you to the second floor.” " Clearly writing in the 3rd person and believing you're important rather than only an intermediary used for advertising.

HannahOctober 24th 2013.

Well either way I'm glad I will never been in a position to care what Gordo thinks of me or my business.

Mark GarnerOctober 24th 2013.

Hi Hannah, the character that is Gordo is part of my mission to Educate, Inform, Entertain and Irritate. Not necessarily in that order. The fact that you can't see him for the caricature that he is won't upset him (or me) as it seems that with you, he has done his job.

AliceOctober 25th 2013.

Oh dear. A woman who comments on the way other women are described by a man is then told by another man that she doesn't get the joke. Sexism bingo? ...I note the photo has gone however. Thank you for re-thinking that one.

Mark Garner, PublisherOctober 25th 2013.

Alice, can you outline what you think are the 'sexist' comments? Thank you.

AliceOctober 25th 2013.

Thanks for replying Mark. It’s nothing outrageously misogynist, it’s just your common or garden sexism that often passes unnoticed. I wouldn’t usually pipe up about it, but I didn’t want Hannah to feel she was alone in being tired by it. For me personally, it’s something of a cumulative effect. Women’s appearances are constantly commented on, and you get more of a sense of them as things to be looked at rather than actual human beings. ‘two stunning ladies’, ‘the tall blond’, ‘a beautiful brunette’ ‘a good looking woman’. We did get a comment on the physical appearance of a man, but even that was phrased in a way that had him as an agent capable of action rather than an object to be looked at: ‘a bloke who should be in the movies’. Women are briefly sexualised in the figurative language ‘like a Geisha girl before she opens the kimono’. Then there was a picture of the two ladies from behind that made me throw my hands up and go ‘Argh!’. And I can give the article the benefit of the doubt and think they agreed to this and were in on the fun, but I didn’t *know* that for sure, and coupled with the rest of the article it left me a bit uneasy And, as I haven’t really commented here before (my nature is to lurk), I should say I like the site. It’s led me to a few nice meals. You seem to have come in for a lot of negativity from certain commenters recently, and I don’t want to be seen as jumping on the bandwagon, it’s just this particular issue that has me occasionally gritting my teeth.

Simon TurnerOctober 25th 2013.

Is Mark Garner as much of an old lech as his "comic" creation Gordo is?

AnonymousOctober 25th 2013.

Is Gordo sexist because he likes his food, booze and women? That's most of the hetrosexual population in the U.K. I'd say.

Mark Garner, PublisherOctober 25th 2013.

Thanks for that Alice. i think this will make an interesting article and then debate. Gordo is a character made up by me ten years ago, an old lech, pompous, fat and a wee bit smelly; a bit like Les Patterson; but he knows his F&B stuff. Simon, I like to think not! But I do love it when he gets witty, intelligent criticism. This not the right article to discuss this and I will talk to Jonathan our Editor about the possible debate article.

AliceOctober 25th 2013.

Hah, I never realised. Thanks for taking the time to respond, and if there is a debate article I'm sure it will be interesting (if potentially difficult to moderate!) Looks like we've managed to run afoul of Poe's law.

AnonymousOctober 25th 2013.

Whatever the outcome of the debate, I'd still like to see photos of WAG's in your reviews. They cost as much as the food anyway.

AnonymousOctober 26th 2013.

who and what is Poe's law?

AnonymousOctober 26th 2013.

Poe's law is satire becoming indistinguishable from the thing it satirises: en.m.wikipedia.org/…/Poe's_law…

TimbucOctober 28th 2013.

If indeed Gordo was a satirical creation in the first place rather than a convenient get-out rolled out with tedious inevitability every time he gets accused of sexism.

HannahOctober 29th 2013.

I've just revisited this article after discussing with a friend over the weekend about the writing style of 'gordo/mark'. The fact that you came up with this character ten years ago Mark doesn't do much in my opinion to justify the sexism. Entertainment shouldn't have to irritate and I feel as a critic you should have conviction and take responsibility for your writing.

HannahOctober 29th 2013.

Thanks Alice for being eloquent enough to describe my point, however after reading some of the other reviews by Gordo on Manchester Confidential I imagine the trying to have a debate with someone who feels the need to create a character is a pointless folly.

Maggie MilnerOctober 24th 2013.

Thought the review was pretty good but the rants have given me serious indigestion!

1 Response: Reply To This...
AnonymousOctober 25th 2013.

They've reignited my piles.

Jonathan Schofield - editorOctober 24th 2013.

New rant policy announced on Tuesday on Manchester Confidential.

AndrewOctober 24th 2013.

I would just like to say that the food looks incredible, but please no more foot served on slates. Plain white plates will. I am shocked by that Jon Moron bloke still banging on about advertising.... does the pratt think that he as uncovered some massive secret "Website gets paid for advertising". Wallyy..

1 Response: Reply To This...
AndrewOctober 29th 2013.

Hey Anom, do you spend your days reading comments on line to point out spelling mistakes or the errors in content? You truly are a sad little person, but best of luck you and your sad little existence.

AnonymousOctober 24th 2013.

Yes no more "foot on plates" it's not nice and only a "wallyy" would do this.

2 Responses: Reply To This...
AndrewOctober 25th 2013.

Anon, your such a touh guy! Cretin!!

AnonymousOctober 25th 2013.

Read your post again Andrew and then ask yourself, who's the cretin?

AnonymousOctober 24th 2013.

Screw the food review, I'm reviewing Lottie Moore & based on that picture ten on ten without a shadow of doubt!

4 Responses: Reply To This...
Steven HillOctober 24th 2013.

hear hear! Call em Lottie ;) #powercouple

Steven HillOctober 24th 2013.

I meant call me! I'm better at dating than typing, trust me!

AnonymousOctober 25th 2013.

She's too busy on Twitter to date you Steven.

Poster BoyNovember 5th 2013.

+1 for Lottie...

just a hard working girlOctober 24th 2013.

Thought the comments about Aiden Byrne were uncalled for. I just like to eat out and splurge a little or a lot. If someone doesn't know the difference between certain restaurants they need to get out more. What I really wanted to say is don't knock it if you haven't tried it. I have and it was in my opinion casual fine dining with exceptional food, great service, great value on the 6 course lunch menu and the lovely Aiden Byrne on site and in full sight. Good to have a drink on 12th floor enjoying the views over town afterwards.

just a hard working girlOctober 24th 2013.

Small portions? I'd rather have an exceptionally good tasting smaller portion over overpriced mediocre good helping any day but that's just me. I think you'd have to be hanging over the edge of the terrace looking for the scrotes to see any or anything else for that matter. The views over manc are on the 12th floor - no terrace there. My view is if you don't want to go just don't and shut up

5 Responses: Reply To This...
AnonymousOctober 25th 2013.

I wouldn't spend that much on a larger portion either. Perhaps part of the new forum policy that ManCon's introducing is to only allow posts from people that say they've been. Although if they're negative or ManCon doesn't agree with them, they'll be removed anyway.

Mao ZedongOctober 25th 2013.

is that you Manc Guy, coming on as anonymous; sounds remarkable like him to me.

AnonymousOctober 26th 2013.

I doubt it Mao. If you've not noticed, Garner's deleted every Manc Guy post from this page, along with some other negative posts by others including his offensive replies to Manc Guy. Was I the only one that read them?

Mao ZedongOctober 28th 2013.

anon above, glad he has, classic troll, Manc Guy was an utter pain. I want to read from people who have valid opinions and have been to the places I have worked hard to earn the money to be able to visit them. Garner was entitled to cut him IMHO

AnonymousOctober 28th 2013.

Was he entitled to be offensive and use vulgar language to him though MAO'?

DigsterOctober 24th 2013.

Can''t wait to go and try this out - will be treating my husband for his birthday. Food looks gorgeous and I have enjoyed the constructive comments on this site. Only after visiting will I then I feel qualified to give my opinion, good or bad (unlike some of the nasty comments from a certain individual on here who quite clearly says that he's no intention of ever going)

2 Responses: Reply To This...
Mark Garner, PublisherOctober 24th 2013.

Well said Digster, I look forward to your comments from a perspective honed from actually visiting the place.

AnonymousOctober 25th 2013.

Nasty comments? Please explain.

paulOctober 25th 2013.

Im going to try it not just for the food but to see how stunning the staff realy are

2 Responses: Reply To This...
paulOctober 25th 2013.

Really Are

AnonymousOctober 25th 2013.

Yep. Stunning, beatiful and good looking. I'm there.

AnonymousOctober 25th 2013.

What proportion on Manchester residents are resorting to food banks? All great to read but.....

6 Responses: Reply To This...
AnonymousOctober 25th 2013.

Hear, hear.

AndrewOctober 25th 2013.

What would you suggest we do? Stop opening restaurants that EMPLOY PEOPLE AND GIE THEM THE CHANCE TO PROIDE FOR THERE FAMILIES… Such a ridiculous thing to say.

AnonymousOctober 25th 2013.

I agree with the anons. Ridiculous is as ridiculous does.

AndrewOctober 25th 2013.

I find it in bad taste to bring up the issue of food banks when commenting on a review of a restaurant. I work 50 hours a week and so does my wife and on a couple of occasions a year, we like to go and eat somewhere special. Until recently this meant a night away as Manchester, over the last few years seemed to be overrun with overpriced and lack luster Italian restaurants. We now have the potential to have some world class restaurant in the city I have lived and loved all my life. I finds the people who comment on this website as a rule, deeply depressing.

PryonicOctober 25th 2013.

I assume the two anons live in the most modest house they could find, drive a cheap basic car and never treat themselves to anything because other people might not be able to afford it? I'm happy to admit I'm half way to being a full blown commie with my left wing views but bemoaning a fancy restaurant from opening because some people can't afford to eat doesn't add up - it's not like the money people spend there or the food they are cooking would actually go to a food bank if this restaurant did not exist. The shocking state of affairs regarding the number of people forced to food banks has nothing to do with restaurants like this but with energy companies hiking up prices every year, the absolute disparity between minimum wage and the cost of housing, pay day loan companies abusing the vulnerable and a conservative government cutting taxes for the rich and ignoring corporate tax loop holes while cutting benefits those working on low wages as well as those not working (which is whole other argument). I would wager the majority of patrons at this restaurant are hard working people treating themselves too - rather than the stinking rich or people CEOs of companies laughing in the face of the poor. Rant over.

Jenny CollinsNovember 5th 2013.

In the spirit of Marx and Engells...

AnonymousOctober 25th 2013.

Full praise to Messrs Bacon and Byrne who have brought fine quality, flair, imagination and a real gem to the city. At a time when other mid-to-high end restaurants seem to be racing to the bottom in terms of quality and service, this is an absolute delight. It is expensive and, in my case, only for special occasions - but they really have got everything right. Impeccable service, no unacceptably long waiting times (please take note San Carlo!) - no hen parties, the death knell to any upmarket restaurant, and wonderful, fabulous food. All the quirkiness of Artisan but re-presented in a 'grown-up' fashion and with a more sophisticated menu. Can we now have one of your superb Gusto restaurants in the city centre too, please, for more ordinary occasions? We really, really, need one.

1 Response: Reply To This...
AnonymousOctober 25th 2013.

I love special occasions. I hope some of their staff are single because they'll be getting a right tip ;) Phwoar.

AnonymousOctober 25th 2013.

Well done for clearing up all of the rants. It was getting a bit heated in hear. Now let's all focus on Gordo and his review.

5 Responses: Reply To This...
AVOOctober 25th 2013.

In here you f*cking imbecile.

AnonymousOctober 25th 2013.

Ha, apologies. I was texting that whilst shagging your Mrs.

mancadamOctober 25th 2013.

finally some sophistication is brought to the debate.

Mark GarnerOctober 25th 2013.

excellent, that's proper banter

JasperOctober 25th 2013.

See now, this is funny. Big fan of this laughter lounge

EllieOctober 25th 2013.

I have eaten here twice and had drinks upstairs. What an incredible restaurant! Food, staff, ambiance, management, knowledge - all wonderful. I, along with my friends really enjoy the experience and will go back again and again. Manchester is great and its' restaurant scene shines. This is the best to date - long may it continue. Great Ciaran and Aiden. Thank you.

AnonymousOctober 25th 2013.

It's been a while, but I think now's the time to mention This & That cafe in the NQ.

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