Situated inside the new botanically-themed Treehouse Hotel, Pip is an exciting new addition to the Manchester food scene that focuses on sustainability.
The first restaurant announced as part of the new hotel on Deansgate, Pip is presided over by Mary-Ellen McTague, and has a menu that champions low waste cooking and seasonal ingredients. McTague has worked alongside Heston Blumenthal and launched three restaurants in the Manchester area – Aumbry, 4244 and The Creameries, as well as pandemic-era nonprofit Eat Well MCR.
At Pip, you’ll be able to enjoy a delicious breakfast, an energising lunch and a great dinner, as well as a range of grab and go options. The seasonal all day menu will mainly focus on produce that has been sourced from local farms, and combines comforting flavours with unexpected twists that reimagine familiar ingredients. Highlights of the all day menu may include Carlingford oysters with fennel kimchi liqueur, home-smoked mackerel with pickled beets, Lancashire hotpot with pickled red cabbage and oyster ketchup, and a rhubarb fool with olive oil biscuits.
Wine pairings are designed to reflect the very best of small, boutique-produced and environmentally conscious and sustainable wines. As well as using local suppliers throughout the menu, McTague is also committed to working with regenerative farmers, which reduces carbon footprint and maximises the flavour of her ingredients. Another interesting element of Pip’s sustainability practices can be found on the cocktail list, where spent produce is repurposed into a range of creative tipples.
One of the most exciting aspects of the Treehouse Hotel development, Pip promises to be a sustainable and eco-conscious restaurant that serves dishes that are both hearty and imaginative.