Treehouse Hotel Manchester to open Pip restaurant in the summer
Pip will be located on the ground floor of Treehouse Hotel Manchester and will offer a menu that champions low-waste cooking and seasonal ingredients
Treehouse Hotel Manchester has announced the name and concept of its first destination restaurant, Pip, launching alongside the hotel in late summer.
The first restaurant to be revealed will be headed up by one of Manchester’s most celebrated chefs, Mary-Ellen McTague. Pip will be located on the ground floor of Treehouse Hotel Manchester and will offer a menu that champions low-waste cooking and seasonal ingredients.
Treehouse Hotel Manchester, by SH Hotels and Resorts, will be the second property for the award-winning Treehouse Hotels brand to open in the UK. Located in the city centre, the hotel will bring “adventure, escapism and contemporary design” to guests and the local community alike.
With over 20 years of experience in hospitality and as a restaurateur, McTague has worked alongside Heston Blumenthal at his Michelin-starred restaurants, The Fat Duck and The Hinds Head. Now, the Manchester-born and raised chef is set to bring her ethos of low-waste cooking to Manchester’s restaurant scene.
At Pip, diners can expect offerings ranging from breakfast, lunch, and dinner, as well as a convenient grab-and-go option for busy city dwellers. Pip’s seasonal all-day menu will focus on utilising produce sourced from local farms.
McTague takes an “innovative and conscientious” approach to cooking, crafting new flavours from unconventional ingredients. The menus reflect her creativity, complementing a curated wine and drinks list.
Dish highlights include Carlingford oysters with fennel kimchi liquor, home-smoked mackerel with pickled beets, mustard cream, and rye, Lancashire hotpot with pickled red cabbage and oyster ketchup, and rhubarb fool with olive oil biscuits.
In a conscious effort to minimise environmental impact, Pip’s meat dishes are also set to showcase flavour and sustainability by working with regenerative farmers, thereby reducing the carbon footprint.
Sustainability efforts extend to the drinks offered at Pip. The wine programme focuses on small boutique-produced, environmentally conscious and sustainable wines. This includes organic and biodynamic farming and other methods of minimal intervention.
Similarly, the cocktail programme features a rotation of seasonal signature drinks and classics, developed in synergy with the kitchen and anchored in minimal waste practices. The drinks showcase what can be done to repurpose spent produce into creative homemade ingredients thoughtfully.
Commenting on her new restaurant opening, McTague said: “I’m thrilled to bring Pip to life at Treehouse Hotel Manchester. This restaurant is a celebration of everything I am passionate about – seasonal, low-waste cooking, and the incredible produce we have here in the North West. The menu is designed to showcase the best of our local culinary heritage, using modern techniques that make the most of every single ingredient. I cannot wait to share our vision for Pip with the Manchester community and beyond.”
Tim Reynolds, general manager of Treehouse Hotel Manchester, added: “We are incredibly excited to welcome Pip to Treehouse Hotel Manchester. Mary-Ellen’s innovative approach to low-waste cooking and her dedication to using locally sourced ingredients align perfectly with our values. We look forward to offering our guests an extraordinary dining experience that reflects the vibrant spirit of Manchester.”
