The Lowry Hotel introduces ‘The River Restaurant’ and ‘The Lowry Lounge and Bar’, the newly re-invented iconic riverside space, boasting not only bespoke, chic and luxury interiors but also outstanding locally sourced, seasonal food.
The inspiration behind the redesign of this iconic Manchester hot spot was taken from the city itself.
Geometric influences come from the very recognisable bridge over the River Irwell, while the playful, soft-hued colour pallet comes from the vibrant musical heritage of the city. The team at Goddard Littlefair worked in a homage to the city’s industrial past with the use of metal elements.
The renovation weaves two essential characteristics – luxury and contemporary. The architectural approach, taken by Goddard Littlefair, was to create bespoke furniture and fittings for the spaces while using a playful yet elegant colour pallet.
The focus of the Lounge? A grand centralised marble top bar. The slatted screen design of the bar allows, when required, segments to be closed down to make a private event.
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The colours and lighting really bring the space together. Burnt oranges and red to calming greens and blues alongside some stunning artwork.
Adrian Ellis, general manager of the Lowry Hotel said, “The Lowry Hotel’s bar and two-AA-rosette River Restaurant have been completely remodelled but have retained their unique riverside views and terrace.”
While the spaces have been renovated the hotel still looks back the past. With wood from the old bar used in creative ways, such as handles for steak knives and stands for dishes, to remind visitors of the feel of the old space.
With the new spaces comes a new menu. It features high quality, locally sourced ingredients used to create some of the most iconic dishes on the menu.
The Cornish crab starter features brown crab from the best suppliers in the UK, ensuring they are as fresh as possible. The dish also uses all elements of the crab, from the shell to the meat.
Another stand out dish is the Cheshire Farm Lamb Rump. Locally sourced lamb coupled with a classic flavour of mint. the flavours are elevated by the slow infusion process used.
While these dishes are highlighted Chef Dave Ashton maintains that he feels every dish on the menu is a standout, pointing out that he and his team would not put a dish on the menu that did not meet their high standards.
