After opening less than five months ago, Stock Market Grill, the restaurant at the Stock Exchange Hotel, run by the trio behind Manchester venues Schofield’s Bar, Atomeca and Sterling is closing its doors. After Tom Kerridge announced last year that he would be stepping away from The Bull & Bear at the Stock Exchange Hotel, sibling team Joe and Daniel Schofield and wine expert James Brandwood launched their first restaurant venture in March.
Set in the Edwardian baroque splendour of this listed building, once the city’s financial hub, the Stock Market Grill is located at the heart of the hotel, which is co-owned by Gary Neville, Ryan Giggs and hotelier Winston Zahra. Named among the Leading Hotel of the Year at the This Is Manchester Awards 2022, Stock Exchange Hotel features forty rooms, suites and a fully serviced residence, private spaces and a subterranean bar, Sterling – serving cocktails, rare wines and live music, all overseen by the Schofield and Brandwood team.
In a statement, the Manchester hotel said: “Stock Exchange Hotel have taken the decision to close the doors to Stock Market Grill, as of 3rd July 23. The restaurant will, however, continue to serve breakfast and in-room dining to all overnight guests.
“In the meantime, the focus will be on Sterling, the premium cocktail bar located in The Vault at the Stock Exchange Hotel. The team are continuing to develop the Sterling concept and its offering. Further details on Stock Exchange Hotel’s new F&B concept will be revealed in due course.”
Stock Market Grill joined this roster in the spectacular setting of what was the trading floor, nestled under its ornate domed ceiling. With head chef Joshua Reed-Cooper in charge (previously at The French with Simon Rogan, with Sam Buckley at Where the Light Gets In and at Michelin-starred Mana), Stock Market Grill offerd an all-day menu filled with elevated ‘British Brasserie’ classics using the highest-quality local ingredients.
The restaurant served traditional favourites, with their launch menu featuring Oysters with Mignonette and Westcombe Cheddar & Smoked Anchovy Straws, followed by starters such as Chicken Liver Parfait with Sauternes Jelly & Sourdough Toast; Mussel Cullen Skink; and Wild Mushrooms with Confit Yolk & Spelt.
Mains at Stock Market Grill included the likes of Rabbit Suet Pudding with Mustard Cream; Tranche of Brill with Borderlaise & Grilled Onion; Mangalitsa Pork Chop with Yorkshire Rhubarb Ketchup; and Ex-dairy Rib Eye with Brown Butter Jus & Lemon. To finish, diners could tuck into desserts such as Blood Orange Tart with Clotted Cream and Whiskey Baba with Vanilla Chantilly.