"Exquisite" new Manchester city centre restaurant set to create 60 new jobs

A new 6,000 sq ft concept positioned as the home of “eclectic independent food, innovative drinks, and boundary-pushing entertainment” is set to open in Manchester this November, with three award-winning kitchens set to join the space.

Exhibition has been brought back to life by the team at Grade A Alternative, a family owned property business that previously opened Haunt, a Manchester based coffee shop and aperitivo bar on Peter Street.

More than 60 jobs are being created as a result of the venue, as well as widening opportunities for smaller independent businesses with takeovers of its deluxe kitchen spaces.

Levelling up from the traditional food hall concept, Exhibition promises an “exquisite dining experience with global inspiration and local heart”, with space for 200 covers by day and 400 capacity by night. All alongside entertainment, two bars and dedicated exhibition spaces for local artists.

Prestwich favourite and Michelin Guide named Osma will bring a new “relaxed edge” to their famous Scandinavian concept, Caroline Martins of the Sao Paulo Project with a brand new version of her Brazilian-British fusion cuisine, plus Ramsbottom’s Basque fire cookery restaurant, Baratxuri, will join the line-up at the new venue in Manchester city centre.

Nestled within the Grade II listed building of St George’s House on Museum Street, just off Peter Street in Manchester’s bustling city centre, which was previously the site of the Museum of Natural History back in 1909, the interiors have been stripped back to reveal the original industrial shell.

Sam Wheatley, hospitality veteran and previously of the Pivovar Group and Andrew Pern’s Star Inn Group, has been brought in as operations manager and is responsible for bringing the “ambitious” new venue to life.

Sam commented: “We’ve been working on this project for the past 18 months. Previously opening Haunt has afforded us the opportunity to understand where the market is post-covid, and as you’d expect, the concept has transformed monumentally over time.

“Personally, as I’m not from Manchester, I’ve been able to gain valuable insights into the city and its preferences. This has also meant I’ve been able to meet some great operators, suppliers and perhaps most importantly, some of the best hospitality staff Manchester has to offer.

“This is a hugely exciting and ambitious project. Innovation is evident throughout, in terms of concept, design and of course F&B delivery. We can’t wait to show the space off next month.”

By Matthew Neville – Correspondent, Bdaily

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