Mamucium is headed up by Chef Andrew Green, formerly of The Lowry Hotel. It may be a hotel restaurant but the cooking has bags of personality and it’s full of breezy Manc confidence.
The huge windows are perfect for people watching – if you can look up from your plate for long enough. The food is traditional British fare with the added swagger that comes from knowing you’re using the finest local ingredients.
Expect dishes like an incredibly special Lancashire hotpot with cannon of Herdwick lamb and a confit leg parcel, some impressive salt-aged steaks and a beef wellington for two that’s carved at the table. It’s a meaty menu that’s full of heft and heavenly flavours but vegans should probably get their tofu fix elsewhere.
Puddings are equally good with a signature Manchester tart and a steamed Bakewell sponge heading up the definitively Northern selection.
It’s British food but in a way that puts Manchester at the heart of the culinary universe. That may sound strange but it works. It’s not called Mamucium, the original Roman name of the city, for nothing.
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