Located in Spinningfields’ Tower 12 development, Manchester House delivers fine dining with an informal twist. The concept was devised by Tim Bacon, MD of Living Ventures, with the aim of bringing Michelin back to Manchester. Keane Brands was responsible for the interior design and branding of the 76-cover restaurant.
The theatrical style of dining at Manchester House is epitomised by an open-plan kitchen, which allows diners to see the modern British cuisine being made by a team led by Aiden Byrne, the youngest chef to win the Michelin Star to date.
Aidan Keane, owner and founder of Keane Brands, says: “The design brief excited us because the challenge was to make fine dining accessible to Mancunians. And to excite people – just sitting down and eating is not enough any more, people need to be entertained by their environment.
“It is such a great contrast, having a non-descript tower block office block with such an opulent and distinctive interior. The casualisation of fine dining is brilliant for getting designers’ creative juices flowing, as there are no-holds barred.
“We were able to create the concept of ‘squat chic’, and Tim Bacon and the Living Ventures team shared our vision and let us run with it.”
Tim Merrifield, head of interiors at Keane, adds: “We have intentionally used an eclectic mix of furnishings in the restaurant, which helps create the relaxed and laidback vibe we were after. And the giant metal cotton sculptures are a deliberate nod to Manchester’s industrial past.”
The restaurant also features Manchester House Bar, which is situated on the 12th floor of the city tower block. The bar’s interior is elegant and sophisticated, featuring luxurious leather booths and a 15m bar. External terraces – some of which are available for private hire – offer 360Ë views of the city.
Aidan explains the concept behind the bar’s opulent interior: “If people are this high up they want to feel like they are on top of the world – literally and metaphorically and so we went for a deliberately decadent – pleasure-seeking ambiance.”
Tim Bacon adds: “It’s great to be doing something that is not being driven by commerciality. Manchester House is all about pushing the boundaries, delivering our interpretation of fine dining and staying true to that endeavour. I want people to come here and enjoy the experience in both the restaurant and lounge in a relaxed environment.”
The next challenge for the Manchester House team is to win a coveted Michelin star for the venture – a mission that is being filmed for a three-part BBC documentary, due to be aired later in the year.
