The restaurant at the Clayton Hotel, opening this month, is called No. 55. It is set within “beautiful” modern interiors, with a mezzanine overlooking the bustling bar area and feature staircase.
Farrell, who has worked for several Manchester hotels and hails from Warrington, is “excited” about the opportunity to build his own team of chefs at the city’s new four-star luxury hotel.
The hotel said he has deep roots in the area and “extensive experience” of a wide range of catering from gastro pub food to fine dining restaurants.
According to the hotel, Farrell has started building the menu, packed with produce from local suppliers including meats from Birtwistle Catering Butchers, sweet treats from Devine Desserts, breads from Pollen Bakery, and the bar will be stocked with Seven Bro7hers beer and Four Sis4ers gin.
Farrell said: “This was an exciting new opportunity to work for a great company and an offer I literally couldn’t refuse. The chance to build a team and culture from day one is the dream for any chef, and I am really looking forward to getting started.
“Manchester is a special place, it’s a real melting pot of different cultures, communities and cuisines. We have always been lucky to have a great Chinatown and of course the Curry Mile, but it seems that in the last three or four years you can pretty much get any cuisine in the city.”
He added: “I love broadening my culinary horizons, and sampling new flavours and styles. This is something we will do as a team at the Clayton Hotel Manchester City Centre as I love to develop new skills, new techniques as well as constantly learn from the entire team around me.”