Treehouse Hotel Manchester has announced the name and concept of its first destination restaurant, Pip. Launching alongside the hotel in late summer, the first restaurant to be revealed will be headed up by one of Manchester’s most celebrated chefs, Mary-Ellen McTague. Pip will be located on the ground floor of Treehouse Hotel Manchester and will offer a menu that champions low-waste cooking and seasonal ingredients.

Treehouse Hotel Manchester, by SH Hotels & Resorts, will be the second property for the award-winning Treehouse Hotels brand to open in the UK. Located in the city centre, the hotel will bring adventure, escapism and contemporary design to guests and the local community alike. Every detail is imagined through the carefree, optimistic lens of childhood, balanced with a distinctly modern sensibility.

With over 20 years of experience in hospitality and as a restaurateur, Mary-Ellen McTague has worked alongside Heston Blumenthal at his esteemed Michelin-starred restaurants, The Fat Duck and The Hinds Head. Now, the Manchester-born and raised Chef is set to bring her innovative ethos of low-waste cooking to Manchester’s restaurant. scene.

At Pip, diners can expect dishes that reimagine the potential of each ingredient served throughout the day. With offerings ranging from breakfast, lunch and dinner, as well as a convenient grab-and-go option for busy city dwellers, Pip’s seasonal all-day menu focuses on utilising produce sourced from local farms. Mary-Ellen takes an innovative and conscientious approach to cooking, crafting new flavours from unconventional ingredients. The menus reflect her talent and creativity, complementing a thoughtfully curated wine and drinks list. Dish highlights include 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; Rhubarb fool with olive oil biscuits.

Sustainability efforts extend to the drinks offered at Pip. The wine programme focuses on small boutique-produced, environmentally conscious and sustainable wines. This includes organic and biodynamic farming and other methods of minimal intervention. Similarly, the cocktail program features a rotation of seasonal signature drinks and classics, developed in synergy with the kitchen and anchored in minimal waste practices. The drinks showcase what can be done to repurpose spent produce into creative homemade ingredients thoughtfully.

Commenting on her new restaurant opening, Mary-Ellen McTague said: “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.”

Commenting on the first restaurant to open at the hotel, Tim Reynolds, General Manager of Treehouse Hotel Manchester, said: “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, alongside the opening of Treehouse Hotel Manchester. To be the first to hear about Pip’s opening and bookings.

Contact Treehouse Hotel Manchester to be the first to hear about its opening and booking.
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