Niall Keating took over the stoves at Manchester’s Stock Exchange Hotel last year having worked in some of the world’s most acclaimed restaurants
Chef Niall Keating who oversees Manchester restaurant, Tender(Image: Kenny Brown | Manchester Evening News)
“Plentiful, showstopping, and relaxed,” the words that spring to mind when Michelin Star chef Niall Keating is asked to describe his latest work at the helm of one of Manchester’s glamorous restaurants.
Just over 12 months ago the Stoke-on-Trent chef took over the stoves at the Stock Exchange Hotel in the city centre. Having teamed up with Manchester United legend Gary Neville, who co-owns the hotel alongside Ryan Giggs and hotelier Winston Zahra, Niall was tasked with bringing ‘Tender’ – the hotel’s reimagined restaurant concept – to life.
He stepped away from Lunar, his restaurant at the world of Wedgwood visitor attraction in 2024 to take on the ornate dining space within the historic Manchester building, and promised to provide a dining experience fit ‘for everyone and anyone’.
Following in the footsteps of Tom Kerridge, another two-Michelin Star chef, who was the first to take on the restaurant space when the hotel opened, Niall was acutely aware of the opportunities and challenges ahead – especially at a time when no restaurant is immune from the challenges facing the hospitality industry.
Gary Neville and Niall Keating (Image: Carl Sukonik)
From the outset, the top chef made it clear that he didn’t want the hotel restaurant to be seen as “super high-end” despite its luxury surroundings and A-list clientele who frequent the hotel – from Madonna and Paul McCartney to David Beckham, to name just a few.
“Sure, you could do a crazy, high price point and have only 12 people dining in the restaurant every night, but that just doesn’t make sense to me,” he told the Manchester Evening News this time last year.
“I want to see 80-100 people every day – it should be about accessibility, live music and making sure people come back.”
Niall climbed the culinary ranks by working in renowned kitchens across the world, from Restaurant Sat Bains in Nottingham to Benu in San Francisco and Kong Hans Kælder in Copenhagen.
Tender restaurant is found with Manchester’s Stock Exchange Hotel (Image: Kenny Brown | Manchester Evening News)
In 2017, Niall was awarded his first Michelin star at The Dining Room at Whatley Manor Hotel, Wiltshire, just eight months after opening.
Just two years later he was awarded a second star at the age of just 30 and went on to earn one of Michelin’s first green stars for his sustainable methods.
Now, 12 months after having established ‘Tender’ – a nod to the care and attention put into each dish as well as the hotel’s history as a former stock exchange – Niall is reflecting on a year at the helm of one of Manchester’s top restaurants.
“There are so many highlights and we’ve loved being part of Manchester’s incredible dining community,” he shares.
The new afternoon tea at Tender restaurant within The Stock Exchange Hotel(Image: Tender Restaurant)
“Being a part of Stock Exchange Hotel means we’ve had the pleasure of serving some really exciting stars and that’s the level of service that we provide for every guest. It’s the experiences of making someone’s night that really stand out.
“We’ve also hosted dozens of incredible private events from weddings and small private dinners to huge product launches and art events – it’s great to have so many options and a team that can deliver such a breadth of offerings.
“We’ve just launched a new afternoon tea for the hotel, which has been fantastically received – we’re now booking up weeks in advance.
“It feels like the perfect setting for afternoon tea and I think people really enjoy those opportunities for shared dining hence which has also fed into our new menu launch.”
The Stock Exchange Hotel unveiled its new restaurant, Tender, last May(Image: Carl Sukonik)
In the last month, Niall and his brigade have unveiled their brand new dinner menu, combining the chef’s more laidback style of dining with quality, comfort dishes.
With showstopping big plates designed for sharing, as well as elegant small concoctions it showcases Niall’s trademark approach to dining.
“I have always believed that the best food should be uncomplicated without too much fuss,” he adds.
“This menu is all about getting the very best ingredients and allowing them to shine by being meticulous about the quality and the technique.
Niall’s new spring menu at Tender restaurant in Manchester (Image: Supplied)
“I also want to bring people together over the table here at Tender. It is one of the most beautiful dining rooms in the city and this menu is designed to encourage a relaxed style of eating to really emphasise that this beautiful space is here to be enjoyed.
“This family style sharing menu is a way of celebrating the grandeur and heritage of the room and creating a laid back feeling at the same time.”
New dishes on the menu include salt-aged chateaubriand – an indulgent, warming dish served with fries and fat cut chips, onion rings, tomato and rocket salad, alongside peppercorn and red wine sauce.
There’s also the salt-aged tomahawk steak, with a mix of fries and fat cut chips, onion rings, tomato and rocket salad, peppercorn and red wine sauce for those who are particularly into their steak.
The menu features a number of sharing dishes and small plates (Image: Supplied )
The mains selection also boasts maple and pecan glazed salt aged pork tomahawk, accompanied by truffle duck egg, pink peppercorn roasted pineapple and pommes anna; and grilled lobster with garlic and parsley butter, which is meticulously served with fries, mixed-leaf salad, lemon and garlic mayonnaise.
“There’s something really special about bringing over an entire Tomahawk steak or whole seabass to the table for the group to share and enjoy together,” adds Niall, reflecting on the concept.
The new menu also features an array of locally inspired small plates including Manchester Smoked Salmon, Bury Black Pudding Scotch Egg with homemade brown sauce and Beef Tartare.
Acknowledging the headwinds facing the sector, Niall says it’s also about making sure the restaurant is a “brilliant experience” for diners, in spite of the difficulties which have seen many venues across the country shutter over the last few years.
“It’s true that there’s been plenty of challenges facing the industry – largely around rising costs of food, energy and staffing. It’s our job to make sure that when guests step inside our restaurant they can escape from their own challenges and have a special experience, and that’s how we do everyday.”
Dishes served at Tender restaurant within the Stock Exchange Hotel(Image: Supplied)
On the preferences and requests of the hotel’s A-list guests though, Niall, remains discreet as ever.
“We’ve had the pleasure of welcoming many high-profile guests over the years, and with that comes a variety of unique and personal culinary requests.
“While we don’t typically share specifics, we’ve catered to a wide range of off-menu dishes – often inspired by traditional cuisines that reflect a guest’s hometown or cultural background.
“From nostalgic family recipes to bespoke dishes tailored around specific dietary requirements, our team loves the challenge of incorporating global ingredients to create something truly special and memorable. It’s all part of our commitment to delivering a personalised and world-class dining experience.”
Tender is located at The Stock Exchange Hotel, 4 Norfolk St, Manchester M2 1DW.