As the leaves change colour and the days draw shorter, Chef Patron Simon and Head Chef Antony have introduced our new restaurant menu, celebrating flavours and techniques which are perfect for the time of year, all using the very best ingredients.
We’re thrilled to announce Antony Shirley joined the El Gato Negro team as Head Chef in September. Antony and Simon worked together in Harvey Nichols and they’re excited to be joining forces again.
Awarded Manchester city centre’s only Bib Gourmand in the 2019 edition of the prestigious Michelin Guide, we’re delighted to have secured a hat-trick
Get ahead of the crowd and make your group booking now to ensure you’ve got your Christmas party sorted well in advance! Group bookings are now open for Christmas 2018. Secure a table for your party now, and enjoy a brilliant festive get-together at El Gato Negro!
King Street Festival is here again, and we’ll be operating an al fresco pop-up all weekend, serving a selection of popular dishes and some special drinks too!
Introducing Canto, a new restaurant in Ancoats from Simon Shaw and the team behind El Gato Negro Tapas. Modern Portuguese food and drink in a relaxed, casual neighbourhood setting. Opening in Ancoats, Manchester in autumn 2018.
As the weather warms we’re introducing some sizzling hot new Sunday deals. Build your own option for two: enjoy our meat or vegetarian sharer boards, add an exclusive a roast meat of the day, and select a pair of matching cocktails!
Once again El Gato Negro is delighted to be supporting Hospitality Action’s Northern Polo Day fundraiser on Sunday 24 June. Held at the beautiful Cheshire Polo Club in Little Budworth, near Tarporley, this is a brilliant opportunity to raise funds for our leading industry charity.
Simon is one of three award-winning chefs from the North West (alongside Andrew Nutter of Nutter’s Restaurant and Sean Sutton, Head Chef at The Alderley Restaurant) who are contributing a superb three course meal for guests to accompany an afternoon of polo. After the success of last year’s inaugural event Simon says
Last year’s Charity Polo event was a brilliant day and I’m really happy to re-join forces with Andrew and Sean for round two. Hospitality Action is a great organisation, providing invaluable support to hundreds of people in the industry year after year. They can only do this with the help of generous fundraisers however and so we ask everyone to get behind the event and dig deep so that we can smash last year’s figure!
The event begins with a drink and canapé reception on the lawns of the prestigious Cheshire Polo Club, before the chef’s lunch is prepared. Guests will then watch a fabulous fast-paced polo match prior to ending the day with an afternoon cream tea in the marquee. It promises to be a glorious celebration of the best of British gastronomy and tradition.
- Andrew Nutter’s starter: Pan-seared sea bass with lemon and fermented black garlic, heritage potato, samphire and sauce vierge dressing.
- Sean Sutton’s main: Aged sirloin of Cumbria beef, smoked cheek and black truffle jus
- Simon Shaw’ dessert: Classic lemon tart with fresh raspberries and Italian meringue
With the support of three of the region’s top chefs, it’s set to be a fantastic day, full of great gastronomy and entertainment, all while helping to raise money for those in the industry who need it most.
Tickets to the Polo Day are great value at just £85 per person or £800 for a table of ten and are selling out fast. Please click here or email Astrid email@example.com for more information. Partner hotels are offering special rates for guests for the Sunday night and further details will be sent to you upon booking
We’re delighted to welcome the esteemed Catalan winemaker Alfredo Arribas to El Gato Negro on Monday April 9th for an evening event showcasing his wines, paired with a 5 course meal created especially by chef patron Simon Shaw. Tickets are just £65 per person
It’s time to unveil our new restaurant menu and bar drinks list to celebrate spring. The team have updated the dishes and drinks on offer, celebrating seasonally-available produce and the very best ingredients we can source.