The all-day menu will change seasonally, with a focus on utilising produce sourced from local farms, with a carefully crafted biodynamic wine list. Mary-Ellen will be curating the offerings on the ground floor of Treehouse Hotel Manchester, b eginning her menus with fresh pastries and hot and cold sandwiches to start the day. Mary-Ellen also boasts three highly regarded restaurants of her own in Manchester, the latest being the much-lauded Creameries in Chorlton.ДЄ true pioneer in sustainable kitchen practises over the last six years, Mary-Ellen will bring this ethos of sustainability in modern cuisine to the venture. Mary-EllenвЂ™s outstanding career began in the then-Michelin starred Sharrow Bay Country House hotel, followed by four years spent working with Heston Blumenthal, firstly as Sous Chef at the 3 Michelin-starred Fat Duck, then as Research and Development Chef, working on historical food for BlumenthalвЂ™s HindвЂ™s Head and Fat Duck menus. The first, Mary-Ellen McTague, has over 20 years of experience in hospitality, spanning multiple sizes and styles of operation. Part of SH Hotels & Resorts, who operate a portfolio of spaces in North America, Asia Pacific and Europe, the new Treehouse Hotel Manchester will follow Treehouse Hotel London as its second hotel in the UK.ДЄnd in charge of the food and drink offering will be a stellar line-up of the North WestвЂ™s highly regarded chefs and restaurateurs. Now, the concept is coming to Manchester, taking over the former Renaissance hotel on Deansgate. Designed to appeal to the child in all of us, the T reehouse hotel brand is playful, curious and nostalgic.

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