Review on Adam Reid at The French
Charles Rolls famously met Henry Royce at the Midland Hotel in 1904 and set the wheels in motion for a world-renowned partnership. Since then, this grand Edwardian edifice has dominated Manchester's social and cultural scene. New owners have given the place a lavish refurbishment and it's imbued with the glow of corporate confidence. This is VIP territory with a vengeance. Pass through the opulent, high-ceilinged lobby to reach the recently updated French Restaurant, a stately room with crystal chandeliers wooden panels, doors of mirrored glass and all the accoutrements of serious dining.
Following the departure Simon Rogan of the famed two starred L'Enclume restaurant in Cartmel, the restaurant will continue under the excellent leadership of its current Head Chef and is now known as Adam Reid at The French. Reid earned his culinary stripes as a senior sous chef at Brockencote Hall in Worcestershire, as well as the Michelin starred Chester Grosvenor Hotel.
The kitchen is committed to using high quality ingredients, many of which are supplied by their own farms located throughout the North of England, and supplemented with carefully selected organic ingredients from trusted suppliers across the UK. Diners can choose from a multi-course 'menu gastonomique' consisting of either three, six or ten courses offering inventive modern British dishes using impeccable techniques, finessed at Rogan's experimental research kitchen in Cartmel.
Adam Reid at The French is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Adam Reid
Restaurant Opening Times
Lunch: 12.00 - 1.00pm Thu-Sat
Dinner: 6.30 - 9.00pm Tue-Sat
Accepted credit cards
Visa, Master Card, American Express
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