Most Manchester locals will be likely be familiar with the Lowry hotel in the city centre. Set on the Salfordian bank of the river Irwell, the Lowry promises scenic views for hotel guests and restaurant diners alike. The end of 2019 saw huge investment and the refurbishment of the hotels iconic (and two-AA-Rosetted) River Restaurant.
Unfortunately for us, The Lowry River Restaurant has been one of many that has had to close due to the Coronavirus pandemic. As The Lowry is set to reopen its doors in August, we have decided to share our feature ahead of the reopening.
This feature was first written before lockdown and has since been edited.
Burnt orange and wooden textiles set the scene upon entering the restaurant, mixing eras to give us a modern aesthetic that draws inspiration form both 1960s and 1970s interior design. The main dining room is accessorised with potted plants on shelves to give things a modern, social-media approving vibe. There is a meeting of eras, no doubt designed purposely to attract a range of ages and interest through the doors. The restaurant itself hosts a mix of classic tables arranged alongside some cosier booths, which can be enjoyed by both couples and larger groups dining at The Lowry. The warm interiors definitely make you feel at home, setting a comfortable scene within which you can relax and take your time to enjoy the experience.
Perusing the menu, you will find a limited choice of culinary delights that are overseen up by Executive Head Chef Dave Ashton, who likes to regularly refresh the menu and have dishes dictated by food that can be locally sourced. Accompanying the range of food is a list of the hotel’s fine wines from world-famous vineyards. The River Restaurant also offers a Sunday lunch menu and a daily afternoon tea in the new restaurant.
Food at The River Restaurant
The starters list gives a choice of seafood, meat and veggie options to enjoy. The seafood options range from seaweed-cured salmon and Cod (together) to Cornish crab. The crab, in particular, is an interesting choice and comes with a side of horseradish sorbet, sweetcorn and herbs from the sea. Similarly interesting was the slow cooked duck egg, which came presented like a fancy NQ brunch. Nice, oozing duck egg is set atop a thick slice of bread and served with mushroom for added flavour in this must-try starter.
For those dining to share, the Beef Wellington is an ideal choice and is only served for 2 at a time (meaning you’d have to be seriously hungry to take it on alone). Consisting of a herb and pancake pastry, plaited and prettily presented, the dish includes: finely ground and dried shallot, garlic and shredded oxtail gravy. Extremely rich in taste, this dish is filling and comes with a side of triple cooked chips. The chips did taste a little overdone to us on our visit, but may be of preference to other diners. Contrarily, the mushroom and butter sauce which comes with the beef mixes exceedingly well, making up for the chips. As a whole this dish was a winner and we would recommend.
The Lowry Hotel has 165 bedrooms and six suites, as well as a spa, restaurant and bar, and a variety of meeting and event spaces. The River Restaurant is expected to reopen in August.