Treehouse Hotel Manchester has revealed the name and concept of its inaugural destination restaurant, Pip. Set to launch alongside the hotel in late summer 2024, this first restaurant will be led by renowned Manchester chef Mary-Ellen McTague. Located on the ground floor of Treehouse Hotel Manchester, Pip will offer a menu that emphasises low-waste cooking and seasonal ingredients.
Treehouse Hotel Manchester, operated by SH Hotels & Resorts, will be the second property under the award-winning Treehouse Hotels brand to open in the UK. Situated in the city centre, the hotel aims to deliver a blend of adventure, escapism, and contemporary design to both guests and the local community. Every aspect is designed through the optimistic lens of childhood, balanced with modern sensibilities.
Mary-Ellen McTague, with over 20 years in hospitality and experience working alongside Heston Blumenthal at The Fat Duck and The Hinds Head, is set to bring her innovative approach to low-waste cooking to Manchester’s dining scene.
At Pip, guests can anticipate dishes that reimagine the potential of each ingredient. The restaurant will serve breakfast, lunch, and dinner, along with a grab-and-go option for busy city residents. Pip’s all-day menu focuses on produce sourced from local farms, featuring dishes such as Carlingford oysters with fennel kimchi liquor, 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 menu reflects Mary-Ellen’s creativity, paired with a curated wine and drinks list.
Mary-Ellen collaborates directly with suppliers like Littlewoods Butchers, Cinderwood Market Garden, Organic North, Courtyard Dairy, and Platt Fields Market Garden to source the finest ingredients. Pip’s meat dishes highlight flavour and sustainability by working with regenerative farmers, reducing the carbon footprint.
Sustainability also extends to Pip’s beverage offerings. The wine program focuses on small, boutique-produced, environmentally conscious wines, including those from organic and biodynamic farms. The cocktail program features seasonal signature drinks and classics, developed in harmony with the kitchen and emphasising minimal waste practices. These drinks demonstrate how spent produce can be creatively repurposed into homemade ingredients.
Mary-Ellen McTague commented: “I’m thrilled to bring Pip to life at Treehouse Hotel Manchester. 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 menu is designed to showcase the best of our local culinary heritage, using modern techniques that make the most of every single ingredient. I cannot wait to share our vision for Pip with the Manchester community and beyond.”
Tim Reynolds, General Manager of Treehouse Hotel Manchester, added: “We are incredibly excited to welcome Pip to Treehouse Hotel Manchester. Mary-Ellen’s innovative approach to low-waste cooking and her dedication to using locally sourced ingredients align perfectly with our values. We look forward to offering our guests an extraordinary dining experience that reflects the vibrant spirit of Manchester.”
Pip will welcome guests in late summer 2024, coinciding with the opening of Treehouse Hotel Manchester.