It’s a collaboration with Richard H Turner, the meat maestro superchef behind some of the country’s most important dining experiences. His charcoal-smeared thumb-print is on every element of the menu.
It’s rich and riotous and top quality meat takes a starring role with French dip, baby back ribs with Schezhuan and gochugang, and luxurious steaks kissed by fire: rump; prime rib; porterhouse; T-bone.
But chargrilling also produces a beautiful alchemy when applied to seafood and vegetables as the squid and the asparagus dishes show.
There is nowhere else like it in Manchester.
