The story
Podium Manchester offers contemporary dining within the glass walls of the Beetham Tower. Executive Chef Dave Ashton leads the kitchen with a focus on seasonal produce from across the North West. His approach blends traditional techniques with modern plating, earning the restaurant two AA Rosettes for culinary excellence. This blend of British and international cooking shapes every service, grounding complex preparations in straightforward quality.
Guests frequently return for the Holy Grain sourdough served with Lancashire cheese custard, onion tea, and salted butter. The grill section features Cumbrian beef dry aged inside the restaurant for forty days before finishing on an indoor barbecue. A glaze of homemade beef butter coats the fillet and sirloin steaks, while braised short ribs rest beside triple cooked chips. Sweet finishes lean toward regional dairy, featuring an Eccles cake paired with Kirkham’s Lancashire cheese or a yuzu and green tea dessert topped with Madagascan vanilla.
The restaurant occupies the ground floor of the hotel, offering clear sightlines toward the city streets below. Glass partitions separate the dining room from the corridor, creating a quiet pocket above the hotel lobby. Evening service runs Thursday through Saturday, guiding guests through a curated progression of starters and mains. A dedicated bar area pours craft beers, classic cocktails, and English sparkling wines alongside the dinner menu.
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