Food & Drink
9 reasons you must try Manifest restaurant in the Baltic Triangle
1 month ago
Manifest restaurant in the Baltic Triangle has had an incredible reaction from diners and critics since it opened in March, picking up lots of top national honours in its first six months.
Owners and partners Paul Durand and his wife Charlotte have set about creating somewhere very special, that makes the most of a Michelin-star background in a way that never feels intimidating.
It’s built up a loyal fanbase already but if you’ve not experienced it yet, here are 9 reasons to go to Manifest…
Find out why it’s an award-winner
Manifest has received two AA rosettes for culinary excellence, been nominated for the British Restaurant Awards and been included in the Michelin guide, all in the space of just six months. Paul, who as head chef hasn’t missed a service since the restaurant opened, has also just been nominated for a One To Watch Award in the national Staff Canteen awards. Good luck, Paul!
There are great new dishes for autumn
Instead of launching a new menu every few months like a lot of places, Manifest rotates its menu every couple of weeks by changing four or fives dishes. That helps them to be more seasonal which is a big part of what they do. New autumn dishes which are hearty and warming have just been added, including venison for game season, so summery ones are being phased out in favour of a more comfort food vibe.
Sample the best local produce
Manifest is keen on championing local and great British produce so it’s created strong relationships with local suppliers. Most of its veg and herbs are grown on the Wirral so there are lots of interesting heritage varieties that you wouldn’t find in the supermarket. The restaurant’s butcher is based in Ormskirk, supplying meat from North West farmers, and Liverpool Bay sea bass is one of the new menu additions for autumn.
It’s got a really cosy look and feel
So far Manifest has only been open in spring summer but it’s somewhere that looks great on the darker evenings when the lights are dimmed and the candles are lit. ”It’s only a small space and we wanted it to feel homely even though it is quite industrial, so we worked with architects and with the fixtures and fittings we put in we’ve been able to add some warmth into it,” says Paul.
It’s perfect for lunch as well as dinner
The same menu runs through the day but Paul has deliberately made it adaptable so there are two sections – snacks and small plates – which mean that if people are going in on an hour’s lunch break they can still be really well fed. In the evenings, when people are coming for a three-course, the selection of small plates tend to be starters, but at lunch a couple are ideal to share.
You can chat to the chefs while you eat
About a quarter of Manifest’s seats are bar seats and diners love them. It’s created an interactive experience because anyone sitting at the bar is generally served by the chefs, so there’s a chance to ask questions and find out more about the food. ”We’re proud of what we do so we love telling people about why we do certain things or why we use a particular supplier,” says Paul.
There are plenty of imaginative vegan and vegetarian dishes
Manifest restaurant is really accessible and wants everyone to feel welcome so it caters for all dietary requirements. It has a separate menu for vegan and gluten free that is just as seasonal and created with just as much thought and effort as the main one.
You can discover a new favourite wine
Paul and Charlotte are really into wines, it’s what they enjoy in their free time and they’ve travelled to find some fantastic ones. “We’ve tried to make our wine list quite unique in the city, and we follow the same ethos with our winemakers that we do with our food so all the wines on the list are natural, all come from small-scale producers and most have got a good story behind them. We still have some classics, like a New Zealand Sauvignon Blanc, but it’s from a really small-scale producer, and we’ve also got more off-the-beaten track ones if people are feeling a bit more adventurous.”
It’s fine dining, but never intimidating
Paul and Charlotte wanted to use all the things they’ve learned over the years working in high-end restaurants but put them in an informal relaxed setting. They really want anyone and everyone to feel they can come and enjoy themselves. The food might be fine dining quality, but the atmosphere is very casual – there’s no dress code, no airs and graces.