Manchester, British, Modern Restaurant Guide

Patrick Hannity’s “top-notch” Didsbury brasserie has been “the model of consistency” for more than 30 years. “It retains the perfect combination of great food with fantastic wine and brilliant service in a vibrant atmosphere” and – though somewhat overshadowed nowadays by flashier openings elsewhere in the city – still has a fan club who consider it “Manchester’s best”: “a bit of a schlep so we only go on my birthday, but I wouldn’t go anywhere else”.

“A beautiful space filled with beautiful people (yes, Manchester has them too!)” – D&D London’s 19th-floor newcomer at the top of No 1 Spinningfields, “has stunning views of the city and a soundtrack to match” (and also a “fabulous outside terrace”). But “as well as being a see-and-be-seen destination, it’s a genuinely great restaurant”, and although the odd doubter feels “it’s not sure what it’s trying to be, top class restaurant or destination bar” or says “its London backers have brought London prices to Manchester” – on most accounts Aiden Byrne’s “very accessible” cuisine is repeating the success he found at Manchester House. STOP PRESS: In November 2018, just as it was all going so well, it was announced that Aiden Byrne has stepped down, for reasons that are not yet clear.

With a menu of “great-tasting British classics” (“corned beef hash is my absolute favourite”), this Manchester institution (est 1872) is a place of pilgrimage for those of the city’s trenchermen who like their traditional scoff with no fancy, poncey, modern nonsense. It was a regular haunt of the city’s great artist, LS Lowry; his life-size statue in bronze is by the bar.

“Now established as one of Manchester’s best restaurants”, the northern outpost of this epic modern steakhouse group has recreated much of the special aura it has established ‘darn sarf’ with its formula of “first class” British steaks, well-crafted cocktails, and “slick service”, all provided in an impressively converted Victorian space. “It’s not a cheap day out… but blimey it’s worth it!” according to (nearly all) reporters. Top Tip: “despite the meat focus, the seafood here is a hidden gem – it’s stellar, as is the wine list”.

This “superb, very elegant space” put in a stronger performance in the survey this year, perhaps aided by “a recent change of style and presentation” that has seen it “dispense with white tablecloths to pursue a more informal approach”. Adam Reid’s cuisine is “very enjoyable” and his four-, six- and nine-course menus deliver some “beautifully balanced dishes”. Perhaps unfairly, however, there remains an air of promise unfulfilled over this famous chamber. It’s not just that it still carries the weight of being the last Manchester restaurant to hold a Michelin star back in the distant days of 1974. But in the present day, it’s by no means as much commented-on in the survey as one might expect for such a big name, and amongst those reports we do receive, some still talk of the odd “terrible” trip, or a meal with “patchy service, and dishes where some, but not all, were interesting”. In October 2018 the £115m sale of the hotel was announced – renovation is planned but whether change is afoot for The French remains to be seen.

“Based in Manchester235 [‘a Las Vegas-style casino’] this is an unlikely place for a restaurant like this” (“not ideal for fine dining”, or even “terrible”), but fans feel it’s “a real, somewhat forgotten, gem in the centre of Manchester” and say “once you’re in you forget where you are”. All reports agree, however, on the “fantastic value”: the food is “refined, very well cooked and very tasty” and “the cost of the wine flight is amazingly cheap, considering the quality”.

The eponymous Albert’s old tool shed (he’s the uncle of the owner) is now a stylish, contemporary haunt with a popular canalside terrace – hence why it’s “best in summer” – plus reasonably priced, mostly English grub. (Part of a three-strong local empire, which recently announced plans to add a Standish branch.)

“Part of the slick Gary Usher machine”, his Didsbury operation “is the classic neighbourhood bistro” which on all accounts is “genuinely what every local restaurant should be”. “It serves lots of things you want to eat. There are no fireworks, but it’s all so very good”.