Giovanni’s, formerly known as Don Giovanni’s, will reopen its doors on November 2nd, marking a new chapter in its 40-year legacy. After a brief closure for a three-month renovation, Manchester’s oldest independent Italian restaurant returns with a refreshed name, modern interiors and an exciting menu — all while preserving the timeless traditions that have made it a beloved institution for generations.

As one of the city’s longest-standing dining establishments, Giovanni’s has been an integral part of Manchester’s community, offering authentic Italian cuisine with a warmth and charm that keeps guests coming back year after year. With the rebranding, Giovanni’s hopes to embrace a new era; blending the rich heritage of traditional Italian dining with a fresh, contemporary experience.

An All-Day Italian Dining Experience dedicated to offering an exceptional Italian dining experience throughout the day, Giovanni’s menus are thoughtfully crafted to cater to every occasion and taste, with authenticity and innovation reflected in each dish.

At Giovanni’s, each culinary experience is designed to engage all the senses, from breakfast through to dinner. The menu celebrates the finest and freshest seasonal ingredients, many sourced from local, trusted suppliers. Find out more here.

September saw the Boutinot Autumn Portfolio tastings being held in both London and Liverpool. These trade only events are a veritable who's who of the wine industry, with growers, producers, sommeliers and restaurateurs all under one roof.

We were honoured to be invited to the Liverpool event which was held at Duke Street Market, and the guys did an amazing job of hosting, providing a much needed array of sustainance for the attendees, with offerings from onsite food vendors showcasing what they're all about.

On this occasion I wasn't in attendance to talk about the food, but rather to gain a better understanding of the Boutinot Portfolio, and who they supply in Manchester.

Guests are given the opportunity to sample, spittoon and source wines from across the globe, with a view to making new additions to their wine lists.

With over 270 wines and spirits available on the day it wasn't physically possible to try everything, even with the conveniently placed spittoons. But with the help of a handy guide book it was easy to navigate the tables, picking out the bottles you really wanted to try whilst being informed about the vineyards' heritage, production process and unique histories.

Some outstanding bottles for us were;

Gremillet - Forget Me Not
Domaines Bouyer - Clos 56
Campogiovanni - Le Vitiligo Del 1976
Henners - Blanc De Blanc
Heaphy - Pinot Gris
Chateau Triecu la Graviere - AOP Montbaillac
Fernando De Castilla - Antique PX

If you're not in the hospitality industry then your chance of attending a Boutinot event is slim, but all hope is not lost for the wine lovers of Manchester as Boutinot supply many of your favourite restaurants in Manchester including: Adam Reid At The French, Albert Schloss, Gino D'Acampo Manchester, Pho, Trof and 20 Stories, not to mention wine shops and bars like Ancoats General Store, Blossom Street Social and Reserve Wines.

Louis, a new restaurant and musical venue from the Permanently Unique Group, whose reputation for creating unforgettable experiences has culminated in the development of this ambitious new project, will open in Manchester on the 13th September.

Louis is an ode to the classic New York restaurants which are often portrayed on the silver screen as a home from home, where guests are welcomed into an intimate booth, surrounded by quietly excellent cooking and perfectly mixed cocktails, whilst live performances provide the soundtrack to the evening.

Guests will be treated to a menu curated by Executive Chef Ippokratis Anagnostelis, the visionary behind FENIX, and Italian Chef Matteo D’Elia who has worked previously at restaurants including Il Gattopardo, the Broadwick Soho and Bacchanalia. Together, they bring a profound appreciation for the Mediterranean influences that have shaped Italian American cuisine. The menu highlights a refined selection of classics made with exceptional ingredients.

Will Meredith, the Head of Beverage, will curate a dynamic 12-drink menu that celebrates American classic cocktails. This collection will be thoughtfully divided into aperitifs, dinner cocktails, and digestifs, ensuring a seamlss enhancement of the entire dining experience. Each cocktail will artfully blend Italian heritage with American flair, featuring standout creations such as the Bloody Maria, the Manhattan, and the PB&J Old Fashioned.

Designed by Fabled Studios, Louis will offer the best seat in the house to each guest, with a tiered design centred around the main stage placing the spotlight on the cabaret acts to create an atmosphere reminiscent of mid-20th century New York. Deep velvet will wrap the venue while classic Italian marble hugs the curves of the room leading guests into different areas within the space to discover pockets of intimate tables shrouded with café curtains.

Louis will be a dinner-only venue and will open five nights a week, with a reservation only policy. Akin to the era that has inspired much of Louis, the restaurant will encourage a no-photos environment, with an emphasis on lived-experience over content creation.

Zouk has launched a new range of ready to eat Indian chutneys. The range includes a spiced Mango Chutney, a traditional Onion & Tomato Chutney and a sweet and tangy Caramelised Onion Chutney.

Founder Tayub Amjad commented ‘We’re really excited to share these products with our customers. Our new Chutneys are the perfect accompaniment to poppadom’s or any kind of savoury snack. I also love them in wraps or as dips for grilled meats. My personal favourite is the caramelised onion chutney which is delicious in a toasted cheese sandwich.’ He added ‘It’s the little touches that can take a meal from good to amazing and having these chutneys in the cupboard you can add an injection of flavour to a whole range of meals.’

Mango Chutney - Zouk’s house chutney is a modern take on the classic recipe and contains a blend of sweet mangoes and warming aromatic spices. It brings a fruity flourish to food and is great for spreading, dipping or adding to sauces for a tangy twist. The Zouk Mango Chutney is great with poppadom’s and Indian snacks. It is also delicious with cheese or loaded onto burgers and wraps. This versatile condiment compliments classic English dishes like Shepherds Pie and is also great with pasties, bhaji’s and samosas

Onion & Tomato Chutney - This versatile tomato and onion chutney is a store cupboard essential! A traditional Indian chutney everyone will be familiar with from poppadom and pickle trays, Zouk’s formulation is a traditional recipe with a hint of spice. Delicious with snacks like sausage rolls and cheese boards, this chutney is also great with toasted cheese, as a complementary filling for cheese or meatsandwiches and as a dip. Enjoy it on its own or mixed with sour cream or cream cheese.

Caramelised Onion Chutney - The sweetness of caramelised onions are combined with tangy malt vinegar in this tasty chutney. Perfect used as a chutney, dip or glaze for cooking meats or for adding to casseroles, curries and stews. This chutney is also perfect in toasted sandwiches or with a simple snack like cheese on toast.

All Zouk chutneys have a shelf life of 12 months and are Vegan friendly. Once opened they should be refrigerated and consumed within 6 weeks. The chutneys are available online the Zouk website, in the restaurant or on the restaurants Amazon and TikTok shops. Zouk also has a range of spice blends including Garam Masala, Tandoori Masala, Chaat Masala and Biryani Masala. Zouk’s products can be found here.

The Caravan team are excited to roll back the floor-to-ceiling windows and let in the summer, as they prepare to open their Manchester restaurant and Roastery on Tuesday 20th August!

The restaurant, bar  and coffee roastery soon to open in the St John’s District of Manchester, will be open all day,  seven days a week from 8am on weekdays and 9am at weekends, serving an eclectic, thoughtfully ‘well-travelled’ menu, spanning breakfast through to dinner.

The vibrant and colourful brunch menu ranges from fresh fruit & grain bowls to decadent fry ups, all elevated with globally-inspired flavours such as house favourite Korean Style Buttermilk Fried Chicken with kimchi pancakes and gochujang ketchup - and the ever popular, Jalapeño Cornbread with fried egg, spinach, curd cheese, mojo verde and chilli butter. All accompanied by ethically and sustainably sourced, great-tasting house roasted Caravan coffee (served as espresso, or espresso martini - your call).

The Manchester restaurant, an airy open space, features a 170 cover restaurant, cocktail bar, private dining room and full working roastery, meaning the coffee served is as fresh as can be. Perfect for groups, the space features space for parties, gatherings, multiple prams (IKYK) and space for suitcases, for the weekend crowd

Caravan will be giving their kitchens a test run on Thursday 15th - Saturday 17th August and they’d love you to be there, giving you 50% off the food bill in exchange for your feedback. You can sign up here to be the first to know when bookings become available for Breakfast, Brunch, Lunch and Dinner.

Monday 17/6/2024 saw the 2024 OAD Guides award ceremony at the Mandarin Oriental in Madrid. And our wonderful city of Manchester has a few entries!

In the ‘Cheap Eats’ list at #54 - Pollen (Kampus)

In the ‘Casual Dining’ list, we have 4 entries as follows; #188 - Higher Ground, #196 - Little Yang Sing, #316 - Erst and #360 - Hawksmoor

And finally, in the prestigious ‘Best in Europe’ list, Mana placed at #263, Where the Light Gets In at #416, and Eddie Shepherd’s Walled Garden at #514!

Whilst not a mainstream name, in terms of global recognition and regard amongst top Chefs, OAD is second only to Michelin. So seeing Manchester’s venues appear on OAD listings fills the Restaurants Of Manchester team with immense pride. Let’s see if Manchester can make further progress for 2025, after what’s already shaping up to be a huge year for the city.

Flat Iron are pleased to confirm their Manchester restaurant is opening at 200 Deansgate on Wednesday 3rd July. Located in the heart of the city centre, the two-floor restaurant is housed in a Grade II Listed building, designed by Charles Heathcote and first opened to the public in 1908 as the office of the Royal London Friendly Society.

Bringing their single-minded commitment to serving remarkable steak at an affordable price to the heart of Manchester, the restaurant’s concise menu is led by the signature ‘Flat Iron’ steak, taken from the often overlooked featherblade, known for its flavour, tenderness and juiciness when seam butchered with skill and care, alongside much-loved sides such as beef dripping chips, creamed spinach, truffled macaroni cheese and crispy bone marrow garlic mash.

A rotating board of specials will be available at the Manchester restaurant, including a Wagyu steak of the day, and a Scottish ribeye, exclusive to Manchester. The restaurant will also have a bespoke charcoal grill, which will be used for all beef specials.

A curated selection of wines will make up the drinks list, including Flat Iron’s very own Malbec, specially blended by the Flat Iron team using grapes grown in the Limoux area of the Languedoc in southern France. Alongside the wine list will sit a selection of draft beers and Flat Iron’s signature cocktails, including the new Tony’s Margarita and Sherbert Bellini

This summer Manchester’s 5-star Stock Exchange Hotel will open the doors of a new luxury dining experience ‘Tender’ under the stewardship of chef-in-residence, two-time Michelin star Niall Keating. Named after the tender care put into crafting each dish and with a nod to the heritage of the hotel, Tender will offer gourmet food for everyday dining within the opulent and historic dining room of the Stock Exchange Hotel.

Officially opening on 5th June, in the newly renovated dining room, Tender will cater for a variety of culinary experiences, offering weekday brasserie lunch, a la carte dinner, afternoon teas, a special Sunday roast and chef’s table and special tasting menu, all created by Niall Keating. Niall, aged 33, earned two Michelin stars, achieved under 30, making him one of the UK’s youngest two-time Michelin star chefs.

Niall honed his skills in Michelin star restaurants around the world including Restaurant Sat Bains, UK (2 star) and Benu, San Francisco, US (3 star) before returning to the UK, where Niall arrived at The Dining Room at Whatley Manor Hotel, where he earned his first star in 2017 and a second in 2019. He opened Lunar Restaurant in November 2022. Niall's commitment to sustainability earned him a prestigious Green Star from Michelin in January 2021, making him a pioneer in eco-conscious gastronomy.

Anticipation builds as Tom Barnes announces that he will open Skof, his debut restaurant in Manchester’s NOMA district on Wednesday 29th May, with bookings available until Saturday 14th September.

Ahead of the opening, Tom has also revealed a taste of what’s to come with the release of a sample menu. At both lunch (Thursday to Saturday) and dinner (Wednesday to Saturday), he will serve two variations of his tasting menu, one 12-course and one 15-course which will be priced at £120 and £165 respectively. At lunch, Skof will also serve a four-course offering, priced at £50 per head. Dishes on the first set of menus include “Roasted Sladesdown duck, peach leaf, Ibis celeriac, wholemeal bread” and “Berkswell cheese sable biscuit, crushed broad beans, whipped roe, bronze fennel”.

In the lead up to the opening of Skof, Tom has been working on preserving ingredients to add depth of flavour to his dishes, also allowing them to be used all year round. As a continuation of this mindset, the team at Skof will create their own miso, used to flavour a “Lightly set custard”, served with Hen-of-the-Woods mushrooms, truffle, mushroom dashi and their own “Amasake sorbet” flavoured with milk Oolong tea.

To Manchester, Tom brings the farm-to-table ethos so crucial at Simon Rogan’s Lake District restaurants, weaving in new suppliers as he tailors the offering to a new market in the vibrant Northern city. The sourcing for the menu reflects both his experience and background working with some of the best chefs in the world and the new path he has taken at Skof. So, alongside daily deliveries of produce grown specifically for him from Simon Rogan’s Our Farm in the Cartmel Valley, Tom will work with small-scale suppliers such as Cinderwood Market Garden in Nantwich and Lake District Farmers.

A lot of thought has gone into preparing different drinks pairings at Skof. Tom, alongside his restaurant manager Sean Oakford and assistant restaurant manager Max Lawrence (both ex-L’Enclume), have created a range of drinks options to include alcohol-free or mixed-alcohol pairings, or matching wines to go with the menu. The small but well-rounded wine list aims to give a variety of exciting options, spotlighting small-scale producers and the team’s personal recommendations. In addition, Tom has also collaborated with Manchester brewery, Track to create Sidney, a light and refreshing beer intended as an alternative to kick off the meal.

Tom Barnes commented: “It’s been a long time coming, so I’m excited to be able to finally release our reservations. I can’t wait to share what we’ve been working on and to return some of the incredible hospitality I’ve received from the people of Manchester. With Skof, my purpose is to create an incredible experience that focuses on great quality ingredients but above all, puts a smile on peoples faces.”

In conjunction with International Women’s Day, Madre have launched a fundraising initiative working with Mexican food tour company Eat Like A Local, to support women in Mexico City with their education and opportunities.

Born and bred in Mexico City, Rocio Vazquez Landeta founded the food tour company Eat Like Local in 2018. The business was inspired by a stint travelling; shocked by the tourist traps, overpriced restaurants and umbrella tours, it was on a night out in Istanbul, drinking and being shown the city by a group of homeless guys, that she realised seeing a city with the locals was how you really experience it. From here Eat Like A Local grew, taking hundreds of visitors a year around the markets, introducing them to the local street food vendors and giving them a true experience of what Mexico City’s food and drink scene had to offer.

Setting up a social programme, Eat Like A Local now work to support young females in the La Merced and Jamaica Markets. As Rocio explains “the main goal of the program is to expose kids from La Merced and Jamaica Markets to kindness, feminism, inclusion, respect, and love. We teach them to say no, that their voice matter, that they can leave any situation when they feel uncomfortable. We teach them to set boundaries, self-love, and self-care; we teach them everything we wish someone told us when we were kids growing up in a misogynistic world. We want to show them that education can actually lead to a better life and that knowledge can set them free, that they are not powerless. It is about cultural exchange, great ideas, and great people is about creating the world we want to live in, by changing one kid at a time.”

To support Eat Like a Local and their social programme, throughout the month of March, Madre will be adding a £1 donation to bills when serving tap water. These donations will be collated and sent to Rocio and the team with the specific aim of helping one female in particular who is currently trying to save money to study outside of Mexico due to the mafia becoming increasingly violent in her market.

Chef, Roux Scholar and Simon Rogan alumnus Tom Barnes confirms he will open his first restaurant in Manchester in spring 2024, with a vision to create an unpretentious yet ambitious dining experience in the North.

Having been rumoured for some time, Skof will open as a 36-cover restaurant in the NOMA neighbourhood in Manchester city centre. Known as one of the most skilful young chefs in the country, Tom has been developing menus that are deceptively simple yet brimming with technique and full of flavour. As a chef in some of the best restaurants in the world, his dishes are naturally in season, with local ingredients taking centre stage. Tom also aims to remove some of the seriousness associated with tasting menu restaurants by bringing an element of surprise and joy to his guests, which was evident with his Great British Menu win in 2020