CONFIDENTIAL dropped into The Lawn Club this morning to take the first snaps of the new look venue.
Celebrated Manchester-chef David Gale has created an entirely new menu
The Spinningfields bar and restaurant - formerly In Bloom and Hibernate - closed earlier this year to make way for the demolition of Quay House and the construction of No.1 Spinningfields.
It's mostly business as usual at The Lawn Club, with the new design retaining that colonial, hunting lodge charm. The venue has been chopped down in length, however, the bar has been extended to up overall capacity to 300.
The new Orangery restaurant and summer terrace have taken a 90 degree turn towards the Long Bar and border Spinningfields only remaining lawn - which is now exclusively for the use of Lawn Club punters.
Celebrated Manchester-chef David Gale has created an entirely new menu for the venue, which features rock oysters (£12.50), lobster (from £16) and honey and mustard glazed Lancashire duck breast (£18), alongside a new Sunday roast, a separate BBQ menu and British summertime picnic hampers to take out onto the grass. Drink-wise they're going heavy on the artisan gin and craft beer, with a beefy wine, champagne and a 'refined' cocktail collection to boot.
"There'll be games out on the lawn throughout the summer," said Marketing Manager Will Dunn (aka Will Tramp DJ), "and we'll be hosting DJs in here Thursdays to Sundays.
"We've got exclusive use of the grass now, so we're hoping it'll be a bit more chilled out there this summer - less fighting for space and deckchairs."
James Wrigley, Director of Fluid Bars, said: “This new incarnation is a natural progression for The Lawn Club. We enjoyed huge success last year, and worked hard to develop the food and drink offerings, events and indoor/outdoor space design to create something that wasn’t ‘just another bar’."
Here's how she looks...
(photos be @EmGol)
