"The most important thing in every dining room is energy, that could be a quiet hum or a giant buzz, but it must all come from the heart with a warm welcome, making everybody feel welcome. Great food is not exclusive, it is inclusive."
The heart and soul of the hotel is The Bull & Bear by chef Tom Kerridge, housed under the magnificent dome which for decades was the trading floor of the Stock Exchange. The space has been designed to be a social space where people can enjoy quality food in a casual and relaxed atmosphere.
Tom’s first Manchester concept is an approachable and social space, blurring the lines between elegance and informality, with a menu reflecting Tom’s signature style of refined British classics. Tom and his team have created a menu that is influenced by Tom’s pub in Marlow, The Coach. The menu is divided into stages, ‘Hot’, ‘Cold’, ‘Hot “Slightly Bigger”’ dishes and ‘Sweet’, with the team recommending four to five plates per person, allowing diners to experience a wider selection of the menu.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included