Pip

You’ll find Pip on the ground floor of Treehouse Hotel Manchester, decked out in the same tastefully playful theme as the rest of the building. Furniture is mismatched and the restaurant is laid out in a spacious manner whilst still giving off a cosy, homely vibe.

Headed up by seasoned Manchester chef Mary-Ellen McTague, Pip focuses on fresh, locally-sourced produce with the aim of producing as little waste as possible. Everything that can be reused is; blood orange rinds discarded from seasonal bread and butter pudding are used to create verbinas for mocktails on the bar menu and so on.

There’s a rotating lunch and dinner menu consisting of Mary-Ellen’s own take on nostalgic dishes, like beef and porter pudding and Lancashire hot pot, and a Sunday dinner menu to round off the week. This is served as two or three courses, but aperitifs, snacks and additional sides can be added for an additional fee. Expect traditional meats and trimmings (plus veggie and vegan substitutes) that meld organic ingredients with fun flavour combinations. We recommend the roast herb-fed chicken with truffled leek sauce, or, if you’d rather let the seasonal veggies do the talking, try the roast spring cabbage with pickled mushroom and red wine sauce.

Desserts are playful and innovative, taking classic favourites and elevating them into dishes that are as pleasing on the eye as they are in the mouth. If you’re looking for a bit of theatrics to conclude your meal, try treacle tart, served with a shot of Earl Grey and bergamot tea – drizzle or sip, the choice is yours.