{"id":93751,"date":"2025-05-11T22:05:20","date_gmt":"2025-05-11T22:05:20","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/93751\/"},"modified":"2025-05-11T22:05:20","modified_gmt":"2025-05-11T22:05:20","slug":"the-michelin-star-chef-who-cooks-for-a-listers-inside-one-of-manchesters-most-beautiful-restaurants","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/93751\/","title":{"rendered":"The Michelin Star chef who cooks for A-listers inside one of Manchester’s most beautiful restaurants"},"content":{"rendered":"

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\"ChefChef Niall Keating who oversees Manchester restaurant, Tender(Image: Kenny Brown | Manchester Evening News)<\/p>\n

\u201cPlentiful, showstopping, and relaxed,\u201d 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\u2019s glamorous restaurants.<\/p>\n

Just over 12 months ago the Stoke-on-Trent chef took over the stoves at the Stock Exchange Hotel<\/a> in the city centre. Having teamed up with Manchester United legend Gary Neville<\/a>, who co-owns the hotel alongside Ryan Giggs and hotelier Winston Zahra, Niall was tasked with bringing ‘Tender’ – the hotel\u2019s reimagined restaurant concept – to life.<\/p>\n

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 \u2018for everyone and anyone\u2019.<\/p>\n

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.<\/p>\n

\"GaryGary Neville and Niall Keating (Image: Carl Sukonik)<\/p>\n

From the outset, the top chef made it clear that he didn’t want the hotel restaurant to be seen as \u201csuper high-end\u201d despite its luxury surroundings and A-list clientele who frequent the hotel – from Madonna and Paul McCartney to David Beckham<\/a>, to name just a few.<\/p>\n

“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,\u201d he told the Manchester Evening News this time last year.<\/p>\n

\u201cI want to see 80-100 people every day – it should be about accessibility, live music and making sure people come back.”<\/p>\n

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 K\u00e6lder in Copenhagen.<\/p>\n

\"TenderTender restaurant is found with Manchester’s Stock Exchange Hotel (Image: Kenny Brown | Manchester Evening News)<\/p>\n

In 2017, Niall was awarded his first Michelin star at The Dining Room at Whatley Manor Hotel, Wiltshire, just eight months after opening.<\/p>\n

Just two years later he was awarded a second star at the age of just 30 and went on to earn one of Michelin\u2019s first green stars for his sustainable methods.<\/p>\n

Now, 12 months after having established \u2018Tender\u2019 – a nod to the care and attention put into each dish as well as the hotel\u2019s history as a former stock exchange – Niall is reflecting on a year at the helm of one of Manchester\u2019s top restaurants.<\/p>\n

\u201cThere are so many highlights and we\u2019ve loved being part of Manchester\u2019s incredible dining community,\u201d he shares.<\/p>\n

\"TheThe new afternoon tea at Tender restaurant within The Stock Exchange Hotel(Image: Tender Restaurant)<\/p>\n

\u201cBeing a part of Stock Exchange Hotel means we\u2019ve had the pleasure of serving some really exciting stars and that\u2019s the level of service that we provide for every guest. It\u2019s the experiences of making someone’s night that really stand out.<\/p>\n

\u201cWe\u2019ve also hosted dozens of incredible private events from weddings and small private dinners to huge product launches and art events – it\u2019s great to have so many options and a team that can deliver such a breadth of offerings.<\/p>\n

\u201cWe\u2019ve just launched a new afternoon tea for the hotel, which has been fantastically received – we\u2019re now booking up weeks in advance.<\/p>\n

“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.\u201d<\/p>\n

\"TheThe Stock Exchange Hotel unveiled its new restaurant, Tender, last May(Image: Carl Sukonik)<\/p>\n

In the last month, Niall and his brigade have unveiled their brand new dinner menu, combining the chef\u2019s more laidback style of dining with quality, comfort dishes.<\/p>\n

With showstopping big plates designed for sharing, as well as elegant small concoctions it showcases Niall\u2019s trademark approach to dining.<\/p>\n

\u201cI have always believed that the best food should be uncomplicated without too much fuss,\u201d he adds.<\/p>\n

\u201cThis menu is all about getting the very best ingredients and allowing them to shine by being meticulous about the quality and the technique.<\/p>\n

\"Niall'sNiall’s new spring menu at Tender restaurant in Manchester (Image: Supplied)<\/p>\n

\u201cI 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.<\/p>\n

\u201cThis 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.\u201d<\/p>\n

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.<\/p>\n

There\u2019s 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.<\/p>\n

\"TheThe menu features a number of sharing dishes and small plates (Image: Supplied )<\/p>\n

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.<\/p>\n

\u201cThere’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,\u201d adds Niall, reflecting on the concept.<\/p>\n

The new menu also features an array of locally inspired small plates including Manchester Smoked Salmon, Bury<\/a> Black Pudding Scotch Egg with homemade brown sauce and Beef Tartare.<\/p>\n

Acknowledging the headwinds facing the sector, Niall says it\u2019s also about making sure the restaurant is a \u201cbrilliant experience\u201d for diners, in spite of the difficulties which have seen many venues across the country shutter over the last few years.<\/p>\n

\u201cIt’s true that there\u2019s been plenty of challenges facing the industry – largely around rising costs of food, energy and staffing. It\u2019s 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\u2019s how we do everyday.\u201d<\/p>\n

\"DishesDishes served at Tender restaurant within the Stock Exchange Hotel(Image: Supplied)<\/p>\n

On the preferences and requests of the hotel\u2019s A-list guests though, Niall, remains discreet as ever.<\/p>\n

\u201cWe\u2019ve had the pleasure of welcoming many high-profile guests over the years, and with that comes a variety of unique and personal culinary requests.<\/p>\n

\u201cWhile we don\u2019t typically share specifics, we\u2019ve catered to a wide range of off-menu dishes – often inspired by traditional cuisines that reflect a guest\u2019s hometown or cultural background.<\/p>\n

\u201cFrom 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\u2019s all part of our commitment to delivering a personalised and world-class dining experience.\u201d<\/p>\n

Tender is located at The Stock Exchange Hotel, 4 Norfolk St, Manchester M2 1DW.<\/p>\n","protected":false},"excerpt":{"rendered":"Niall Keating took over the stoves at Manchester’s Stock Exchange Hotel last year having worked in some of…\n","protected":false},"author":2,"featured_media":93752,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8813],"tags":[748,393,4884,8829,2465,8086,8886,280,16,15],"class_list":{"0":"post-93751","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-manchester","8":"tag-britain","9":"tag-england","10":"tag-great-britain","11":"tag-m-e-n-explore","12":"tag-manchester","13":"tag-manchester-city-centre","14":"tag-manchester-restaurants","15":"tag-restaurants","16":"tag-uk","17":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114491472398940426","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/93751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=93751"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/93751\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/93752"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=93751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=93751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=93751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}