On 1 March, renowned chef Aiden Byrne will launch D&D London’s new Manchester restaurant, 20 Stories.
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.
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.
The restaurant menu’s starters will include Salt baked celeriac with baby fennel, apple and pistachio emulsion and Rabbit loin with roasted langoustine, carrot and green olives. For mains, Grilled turbot, savoy cabbage and Morteau sausage will be served with a sauce of rosemary and Garstang White cheese from Lancashire, while Yorkshire Wolds duck breast will be marinated in Forest Gin botanicals and served with confit duck leg and juniper sauce.
Alongside the restaurant, the more casual grill will offer starters such as Crab Thermidor and Hand-raised game pie with pistachio, prune and quince. These will be followed by hearty northern main courses such as Braised Texel lamb hot-pot pie with red cabbage for two to share, and a selection of local rare breed steaks, all carefully sourced from local farmers and presented to guests on bespoke wooden boards before being cooked on the grill.
Chef Director Byrne 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 Byrne’s seasonal British menus.
Byrne commented, “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. 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.”
