Open Restaurant Group to launch new concept in Manchester

The Open Restaurant Group has announced plans to launch a new restaurant concept in Manchester city centre this September.

The 62-cover restaurant, called the Counter, will occupy a 1,700 sq ft site and create around 30 jobs.

It will be led by executive chef Andrew Sheridan and will move away from the traditional starters, mains and desserts format, instead focusing on dishes designed for sharing.

The venue will feature dedicated meat and fish dry-ageing cabinets alongside a full-scale rotisserie, with large joints of meat, whole cuts, seasonal game, fish and produce-led specials cooked over fire.

A chef’s counter seating six to eight guests at the pass will allow diners to interact with chefs, while a 20-cover terrace will extend onto the pavement.

The drinks menu will be curated by Jake Nutt, who is returning to Open Restaurant Group after roles at Ynyshir and Gwen. There will be a strong focus on English wines and regional producers, alongside Manchester-brewed beers, gins and locally sourced ingredients.

The Liverpool-based Open Restaurant Group is run by Sheridan and business partners Sam and Emma Morgan.

It operates eight restaurants, including the three-AA-rosette 8 by Andrew Sheridan in Liverpool and Sow on the former Native site at the Netherwood Estate in Worcestershire.

Sam said: “Manchester is one of the greatest cities in the world for music, creativity and culture. We wanted to create a restaurant that genuinely reflects that energy.

“The Counter is about atmosphere as much as food. It’s glamorous but still grounded. High quality but relaxed. Somewhere people can come three times a week, whether that’s for breakfast, drinks, dinner or a long Sunday lunch. We want this to feel like a restaurant Manchester can really own.”

Sheridan added: “The food at the Counter is all about cooking the things we genuinely love eating. There are no restrictions and no rules. We want guests to order naturally, share everything, stay longer and enjoy the experience. It’s ingredient-led, produce-led and chef-led, but most importantly it’s fun.”

The opening comes after the Open Restaurant Group revealed to The Caterer last year it was looking to focus expansion efforts on the UAE rather than the UK, due to what it described as “stifled” growth prospects for the domestic hospitality sector.

Sam told The Caterer that the business planned to “cease expansion” in the UK for the time being amid a challenging economic climate compounded by tax rises announced in the autumn Budget.