Mary-Ellen McTague to open restaurant at upcoming Treehouse Hotel Manchester

It will open for breakfast, lunch and dinner with a menu including 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.

The wine list will focus on sustainable and “environmentally conscious” bottles, including those made using organic and biodynamic methods.

McTague previously worked in sous chef and research and development roles at Heston Blumenthal’s Michelin-starred Fat Duck and Hinds Head restaurants in Bray.

She then went on to launch highly-regarded Manchester restaurants Aumbry, 4244 and the Creameries, and has worked as executive chef at the Real Junk Food Project and Manchester Art Gallery.

McTague said: “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 Treehouse hotel brand was launched by Starwood Capital chief executive Barry Sternlicht, who also created 1 Hotels.

Treehouse London is so far its only trading site, but further hotels are due to launch in Silicon Valley and Miami in the US, Riyadh in Saudi Arabia, and Adelaide in Australia.