Mary-Ellen McTague to launch Pip at Treehouse Hotel Manchester
The first of three ‘unique dining concepts’ to be unveiled for the Blackfriars Street venture, Pip will offer breakfast, lunch, and dinner as well as a grab-and-go options.
Dishes will include Carlingford oysters with fennel kimchi liquor; home-smoked mackerel with pickled beets, mustard cream, and rye; Lancashire hotpot with pickled red cabbage and oyster ketchup; and rhubarb fool with olive oil biscuits.
McTague will take a ‘hands-on approach’ to sourcing ingredients working directly with suppliers including Littlewoods Butchers, Organic North, Courtyard Dairy, Platt Fields Market Garden and Cinderwood Market Garden.
“This restaurant is a celebration of everything I am passionate about – seasonal, low-waste cooking, and the incredible produce we have here in the North West,” McTague says. “The menu is designed to showcase the best of our local culinary heritage, using modern techniques that make the most of every single ingredient. I cannot wait to share our vision for Pip with the Manchester community and beyond.”
In 2022 SH Hotels & Resorts - the company behind the Treehouse hotel brand - revealed that it had signed up some of the North West’s most prominent chefs and operators to deliver its F&B program including McTague, Sam Grainger and Volta and The Refuge by Volta founders Luke Cowdrey and Justin Crawford.
