Aiden Byrne’s modern British menus at 20 Stories will celebrate local produce, with fresh vegetables coming directly from the restaurant’s own farm in Cheshire, and meat sourced from small suppliers throughout Lancashire, Cheshire and Yorkshire.

Starters include: Salt baked celeriac with baby fennel, apple and pistachio emulsion and Rabbit loin with roasted langoustine, carrot and green olives. Mains include: Grilled turbot, savoy cabbage and Morteau sausage will be served with a sauce of rosemary and Garstang White cheese from Lancashire, while Yorkshire Wolds duck breast will be marinated in Forest Gin botanicals and served with confit duck leg and juniper sauce.

The more casual grill will offer: Crab Thermidor and Hand-raised game pie with pistachio, prune and quince. Braised Texel lamb hot-pot pie with red cabbage for two to share, and a selection of local rare breed steaks.

Aiden will also be embracing the surrounding area with his desserts, combining shortcrust pastry, raspberry, custard and flakes of coconut in his version of the Manchester Tart, and offering an extensive selection of local cheeses served from a hand-crafted cheese trolley, carved from a single piece of yew.

A bar will sit in between the restaurant and grill, with a second bar taking centre stage on the large rooftop terrace. Bar Manager Stuart McLachlan has created a 20 Stories cocktail list that will pay homage to the array of cultures that make Manchester the diverse city it is today, whilst also being inspired by nature and by Aiden’s seasonal British menus.

Reservations are now live, for bookings from 1 March onwards.

Website: www.20stories.co.uk |Email: reservations@20stories.co.uk | Call: 0161 204 3333