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Mana

Modern British

Mana is one of Ancoats’ newest openings and is already confusing and delighting people in equal measure. Everything they do is meticulously researched and organised, from the kitchen itself, divided into four sections by temperature (hot, cold, ambient and freezing), to the menu, which is developed and tested with scientific precision. They take food very, very seriously here.

The brainchild of chef patron Simon Martin who mastered his trade at the renowned Noma in Copenhagen, Mana aims to stamp its own path here in Manchester. The focus is on using the best seasonal British produce available to create unique dishes which celebrate the power of nature’s elemental forces.

While they describe their dining experience as ‘informal’, this is not somewhere you go for a casual bite to eat with workmates. Many of the ingredients are foraged by the chefs themselves, but this is ‘Wild Dining’ in more ways than one. Prepare to be dazzled with a tasting menu of around 12-17 plates, several of which will almost certainly feature something you have never eaten before, or possibly even heard of. Their menu changes with the seasons with their fall menu featuring such woodland delights as moss, bark, spruce and birch. There is a more aquatic element to their Winter spread.

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