Chef Aiden Byrne and D&D London's Manchester-based restaurant, 20 Stories in No.1 Spinningfields is to open its doors on 1 March.
Ex-Manchester House chef patron Byrne's menu will celebrate local produce, with fresh vegetables coming directly from the restaurant's own farm in Cheshire.
The restaurant's menu will include salt baked celeriac with baby fennel, apple and pistachio emulsion; rabbit loin with roasted langoustine, carrot and green olives; grilled turbot, savoy cabbage and Morteau sausage; and Yorkshire Wolds duck breast.
Adjacent to the restaurant, a casual grill will offer dishes such as crab Thermidor; hand-raised game pie with pistachio, prune and quince; braised Texel lamb hot-pot pie with red cabbage; and a variety of steaks.
Situated between the restaurant and grill on the 15,263sq ft space is a bar which extends through to the rooftop terrace. Bar manager Stuart McLachlan has created a 20 Stories cocktail list inspired by seasonal produce.
New York-based firm, CetraRuddy worked in collaboration with UK-based design agency DesignLSM to create the interiors of 20 Stories.
- Read our interview with Byrne and the founders of D&D London, Des Gunewardena and David Loewi in the 9 March issue of The Caterer.
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