This spring, Podium – the 2 AA Rosette winning restaurant at The Manchester Deansgate Hotel by IHG – has launched an elegant new menu that celebrates the best of locally sourced and seasonal produce, thoughtfully crafted by Executive Chef Dave Ashton.
The new menu has a lighter, seasonal approach that highlights fresh flavours from the best of British ingredients. Located in Manchester’s landmark Beetham Tower, the restaurant brings modern cooking techniques into one of the city’s most iconic buildings.
Starters include a pork belly with pickled shimeji and lemon verbena, and cured and smoked Loch Duart salmon with jalapeño and buttermilk. Vegetarian options include Ashlynn goat’s cheese with roasted beetroot and Isle of Wight tomatoes with fennel and basil gazpacho.
At the heart of the menu is Podium’s commitment to sourcing high-quality produce. Cumbrian beef, dry-aged in-house for at least 40 days, sits on the grill, alongside spring classics including rump of lamb with morel mushrooms and pan-fried stone bass with asparagus and samphire. Skewers and plant-forward options add variety, leaving a menu that suits a range of tastes.
The desserts section features indulgent yet balanced dishes including a Banoffee Fondant with peanut butter parfait, as well as a Dark Chocolate Mille-Feuille served with coffee ice cream. Alongside their meal, diners can enjoy a range of specialty drinks including craft beers, classic cocktails and a varied wine selection, including English sparkling wine.
Executive Chef Dave Ashton said: “Our focus with this new menu was to keep things simple and seasonal – we wanted the ingredients to be the star of the show. We’ve worked closely with our suppliers to source the best produce available, and the result is a menu of dishes that are balanced and full of flavour.”
Alongside the launch, Podium has introduced Three Course Thursdays – a weekly dining experience designed to make exceptional cuisine more accessible without compromising on quality. Diners are invited to enjoy three courses from the à la carte menu for £20 per person. There is no catch – simply thoughtfully prepared dishes, rich in flavour and crafted with the same care and attention that defines Podium’s 2 AA Rosette standard. With limited tables available, the set menu is a rare opportunity to experience elevated dining at exceptional value. Bookings open four weeks in advance and are available here.
Podium’s Three Course Thursdays runs every Thursday from 6-9pm. Some supplements apply. For more information on Podium’s new menu, visitwww.podiummanchester.com
