IHG’s newest Hotel Indigo property will open its doors in Manchester this week.
Located outside Manchester Victoria station, between Arndale Shopping Centre and the Manchester Arena, IHG says the 187-room boutique hotel will offer “luxurious city-centre accommodation”.
The £30 million hotel and accompanying restaurant took two years to complete, with local architects 3D Reid and developers BH Group restoring the dilapidated, Grade II-listed City Buildings and adding a 14-story rotunda tower.
Hotel Indigo Manchester – Victoria Station also sits alongside the new NOMA district, an £800m development of 20 acres of land in the north of the city which will see the new Co-operative Group headquarters and an Amazon office open in the coming years.
“We are delighted with the outcome of this project. 3D Reid has created a truly iconic building which, with its pivotal location at the gateway to the NOMA project, will become a recognised landmark for the city centre,” said James Houlston, Managing Director of BH Group.
In the restored building, M Café will offer soups, salads, deli sandwiches, tapas and sharing plates, as well as tea and coffee, cakes and pastries.
Occupying the new tower will be Mamucium Restaurant and Bar, named after the Roman fort which came to be Manchester.
Opening on Wednesday, the 120-seat dining space will occupy the rotunda, part of the old City Buildings that have been restored for the hotel.
Manchester-born Andrew Green, former executive chef at five-star hotel The Lowry, will oversee the menu of classic dishes with a ‘northern spin’ – including Lancashire Onion Soup, Smoked Cheshire Beef Hash and Manchester Smoke House Salmon.
Alternatively, a two and three course ‘Statuto’ set menu features dishes such as Prawn and Crayfish Cocktail, Wild Boar Tortelloni and Blueberry Pavlova.
Children’s and vegan menus will also be available.
Andrew Green, Executive Chef at Mamucium said: “As a Northerner born and bred, my inspiration and love of food lies in popular British cuisine, but I am also passionate about innovation and love to put my own unique spin on classic dishes. The Northern twist given to many of the plates I have created for Mamucium reflects my style perfectly – and many of the dishes that I have designed have a real personal connection.
“Throughout my career I have always focused on using seasonal and, where possible, locally sourced ingredients to produce dishes that everyone will enjoy no matter what their taste. I have spent months building up an unrivalled chain of premium local suppliers for Mamucium, cherry picking the best from the local area to ensure that we use the highest quality ingredients that deliver optimum flavour.”