FOLLOWING  a £1m revamp that took three months to complete, one of Manchester’s favourite waterside haunts will throw open its doors to the public tomorrow, after temporarily relocating to a tipi serving Danish-style grub and glog. Originally used as a stable block for the horses that pulled the barges up the Rochdale Canal (whose adjacent Lock 92 is its namesake), the enduring venue has seen both its interior and menu overhauled in time for its 25th anniversary.  

It’s a glamorous space, yet with an understated elegance, and still very ‘Dukes’ 

Since opening in 1991 during the earlier days of Castlefield’s regeneration, several refurbishments have seen Dukes almost double in size but this is arguably its most ambitious transformation: the 6000 sq ft space has been stripped back and modernised, reflecting its colourful heritage through exposed brick, spalted oak furniture and bespoke feature lighting - a significant departure from the plush red palette and dark wood banquettes of yore. 

Designed by interior design firm Space Invader, the new space blends simple lines with neutral colours and indoor foliage. The focal point is a dramatic 50ft long brushed brass bar, with a 10ft high trellised bottle display towering behind. Cream concrete has replaced the panelled floor whilst deep grey walls and window blinds set off mink-coloured leather booths and midnight blue seating. Antique glass mirrors - alongside existing ceiling timbers and metal girders - complete the ‘glam industrial’ aesthetic. 

 

A mezzanine gallery space provides soft seating for 80 people, as well as its own bar and a large balcony overlooking the scenic basin. Downstairs, an ‘urban grotto’-inspired private dining area with outdoor terrace hosts sixteen guests.  

Also bringing the outdoors in are new concertina glass doors, which have been added to the front of the building on both floors to bring in more light and facilitate outdoor access in the summer. A large covered terrace leads to an upgraded outside patio, where wood-fired pizzas and drinks will be sold in warmer weather from two al fresco cooking stations. 

Whilst still maintaining an emphasis on ‘classic pub food with quality locally-sourced ingredients’, the menu has been completely redesigned and features new dishes like Blue Monday stuffed bone marrow with sourdough soldiers and slow-braised rabbit fritters. The Motherboard - a sharing board on steroids - features a selection of English and Welsh cheeses, meats and fish which should satisfy fans of the now-absent deli counter. 

James Ramsbottom, Managing Director of Dukes 92 and Alberts Restaurants said: “To retain the character of the old building yet bring it into the 21st century was always going to be a challenge but I think we’ve pulled it off and I’m really pleased with the result.  It’s a glamorous space, yet with an understated elegance, and still very ‘Dukes’.

"We’ve enhanced the character of the building and created a space with chameleon-like qualities that works across all seasons and all days of the week.  I look forward to welcoming our regulars back and seeing new faces who may not have visited us before”.

Dukes 92 will reopen on Friday 8 April

 
 

 

 

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