Situated on the nineteenth-floor of No.1 Spinningfields, 20 Stories will feature a glamourous restaurant, relaxed grill, lively bar, and a beautiful roof garden with unparalleled views of the Manchester city skyline.

Aiden Byrne’s modern British menus at 20 Stories will celebrate local produce, with fresh vegetables coming directly from the restaurant’s own farm in Cheshire, and meat sourced from small suppliers throughout Lancashire, Cheshire and Yorkshire.

Alongside the restaurant, the more casual grill will offer starters such as Crab Thermidor and Hand-raised game pie with pistachio, prune and quince. Aiden will also be embracing the surrounding area with his desserts, combining shortcrust pastry, raspberry, custard and flakes of coconut in his version of the Manchester Tart, and offering an extensive selection of local cheeses served from a hand-crafted cheese trolley, carved from a single piece of yew.

A bar will sit in between the restaurant and grill, with a second bar taking centre stage on the large rooftop terrace. Bar Manager Stuart McLachlan has created a 20 Stories cocktail list that will pay homage to the array of cultures that make Manchester the diverse city it is today, whilst also being inspired by nature and by Aiden’s seasonal British menus.

The award-winning New York-based firm, CetraRuddy worked in collaboration with UK-based design agency DesignLSM to create the interiors of the 15,263 square foot space that makes up 20 Stories.

CetraRuddy’s designs have gained inspiration from the way of nature, the venue’s Manchester location, and the city’s ever-changing skyline as seen from the rooftop.

Using locally sourced, tactile materials that embrace elements of luminosity and reflectivity, charges of colour and organic forms will run throughout the space to compliment the spectacular views from this unique venue.

“I am thrilled to be launching this new venture with D&D London and can’t wait to open the doors and start welcoming guests," says Aiden Byrne. "The different food we’ll be serving in the restaurant and grill mean we will have something for everyone.

"I am equally passionate about both styles of food – what matters to me is that they share the same ethos and integrity, and that are prepared using the same excellent local produce.”