Opened in an iconic, brand new venue in Ancoats, Manchester, Mana has progressed from an idea to a reality.

An informal dining experience, serving a multiple course menu in quick succession, to showcase the best of our islands produce, at any given time of the year.

Through travel and research,  Chef-Patron Simon Martin and his team rediscover our land and our waters, in an attempt to establish a new and delicious identity for the British kitchen with you, the guest, at the forefront of their efforts.

The menu changes constantly to enable the creativity and evolution of the kitchen.

With an extensive testing and development process, they understand the ingredients and deliver them to you in a way which best represents their identity and essence.

Chef-Patron Simon Martin returned to England to open Mana, after spending two years woking at the legendary 2 Michelin Star Noma in Copenhagen, which was crowned "The Best Restaurant in the World" by Restaurant Magazine in 2010, 2011, 2012 and 2014.

His career started much closer to home, however; working at the Michelin Starred Chester Grosvenor, under the tutelage of Simon Radley, before spending two years at the 3 Michelin Star Restaurant Gordon Ramsay in London.

From there, he moved to East Perth to work in the "Best Restaurant in Western Australia", Restaurant Amusé, and later, Opus at The Richardson.

Returning to England, he spent two years at Gilpin Lodge in the Lake District, before joining René Redzepi's team at Noma for two years, where he also worked at their Mexican pop-up.

The culmination of that experience, Mana has progressed from an idea to a reality; a space that is truly his own, enabling him, without limitation, the opportunity to provide the experience he's been dreaming of.