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Adam Reid at The French

AddressThe Midland Hotel
Peter Street
M60 2DS
Web Addresswww.themidlandhotel.co.uk/thefrench
Telephone0161 235 4780
Modern British
[View Menu] 
4 AA Rosettes
Members and their guests (up to a maximum party of 6) receive a complimentary glass of English sparkling wine on arrival. Please quote Luxury Restaurant Guide membership at time of booking

Afternoon Tea
  £26 avg
(Based on two people enjoying three courses)
Standard exclusions apply.
Dinner : Tuesday - Saturday 5 - 9.30pm
Chefs Photo
Chef-Patron Adam Reid

Adam Reid joined The French in 2013 as Head Chef and took over as Chef-Patron in 2016.

Manchester-born, Adam is no stranger to the city's fine dining scene. Having initially trained at the nearby Bridgewater Hall, Adam progressed to work at numerous Michelin-starred restaurants including Simon Radley at The Chester Grosvenor.  Adam achieved 4AA rosettes in his time at The French, before going on to win BBC's prestigious Great British Menu competition with his signature dish, Golden Empire.

Adam Reid at The French is a collaboration in more than name alone, with Adam making his stamp on every aspect of the dining experience, from the new flexible menus, more relaxed accessible atmosphere and his piece de resistance - the chefs counter.

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Adam Reid at The French marries perfectly the old and the new and is a dining experience to be remembered. The Grade II listed dining room has recently been refurbished with new lighting, wall art and paintwork to give it a more relaxed, inviting atmosphere. Steeped in history, the restaurant offers outstanding levels of service, warmth and style that in turn, create a relaxed and friendly atmosphere like no other in Manchester.

Showcasing Adam's creative culinary talents, the menu offers modern British food that delivers consistently excellent flavours, using the best seasonal produce available.

When it comes to dining at The French, there are more options than ever before, from the signature six and nine course tasting menus, to the small plate a la carte menu made up of lighter dishes with speedier service, centred around the new chefs counter.

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