The highly-anticipated Treehouse Hotel Manchester has announced the name and concept of its first destination restaurant. Known as Pip, the first restaurant to be revealed will launch alongside Treehouse Hotel Manchester in late summer and will be headed up by one of the city’s most celebrated chefs, Mary-Ellen McTague.
Treehouse Hotel Manchester is the second UK property from the award-winning Treehouse Hotels brand and will be located in the city centre, on the corner of Blackfriars Street and Deansgate. Treehouse Hotel Manchester boasts 224 guest rooms, multiple event spaces, an expansive screening room, a gymnasium, and three unique F&B spaces including Pip, which will be situated on the ground floor of the hotel offering a menu that champions low-waste cooking and seasonal ingredients.
With over 20 years of experience in hospitality and as a restaurateur, Mary-Ellen McTague has worked alongside Heston Blumenthal at his esteemed Michelin-starred restaurants, The Fat Duck and The Hinds Head, and also founded the nonprofit Eat Well MCR during the Covid-19 pandemic. Now, the Manchester-born and raised Chef, who runs local restaurants Aumbry and The Creameries, is set to bring her innovative ethos of low-waste cooking to Manchester’s restaurant scene.
At Pip, diners can expect dishes that “reimagine the potential of each ingredient” served throughout the day for breakfast, lunch, and dinner, as well as offering a grab-and-go option. Mary-Ellen McTague takes an innovative approach to cooking, crafting new flavours from unconventional ingredients, with dish highlights on Pip’s menu including Carlingford oysters with fennel kimchi liquor; Home-smoked mackerel with pickled beets, mustard cream, and rye; Lancashire hotpot with pickled red cabbage and oyster ketchup; Rhubarb fool with olive oil biscuits.
The chef at Treehouse Hotel Manchester will also be sourcing produce from local supplies such as Littlewoods Butchers, Cinderwood Market Garden, Organic North, Courtyard Dairy and Platt Fields Market Garden. In a conscious effort to minimise environmental impact, Pip’s meat dishes are set to showcase flavour and sustainability by working with regenerative farmers, thereby reducing the carbon footprint.
Sustainability efforts extend to the drinks offered at Pip with the wine menu focusing on small boutique-produced, environmentally conscious and sustainable wines. Similarly, the cocktail menu features a rotation of seasonal signature drinks and classics using minimal waste practices, showing what can be done to repurpose spent produce into creative homemade ingredients.
Commenting on her new restaurant opening, Mary-Ellen McTague said: “I’m thrilled to bring Pip to life at Treehouse Hotel Manchester. This restaurant is a celebration of everything I am passionate about – seasonal, low-waste cooking, and the incredible produce we have here in the North West. The menu is designed to showcase the best of our local culinary heritage, using modern techniques that make the most of every single ingredient. I cannot wait to share our vision for Pip with the Manchester community and beyond.”
Pip will welcome guests in late summer, alongside the opening of Treehouse Hotel Manchester. To be the first to hear about Pip’s opening and booking, sign up here. You can also sign up for Treehouse Hotel Manchester news and bookings here.