Manchester’s Five-Star Hotel Is Set for a Festive Shakeup as Ex-Manchester House Mixologist Takes Over The River Bar.

The five-star Lowry Hotel has appointed Stuart McLachlan the latest addition to the its Food and Beverage team as the manager of the River Bar in time for Christmas.

The former Head Bar Tender of Manchester House will use his 7 years’ experience working in prestigious bars and restaurants to deliver the classic five-star Lowry Hotel experience. Stuart has launched a series of specialist Christmas cocktails using the organic herbs grown in the Lowry Hotel’s own terrace herb garden, to add signature flavours to the River Bar’s festive drinks, such as rosemary and cranberry seasonal sangria, and gingerbread and thyme tonics.

Prior to his role at the Lowry Hotel, Stuart worked as a bartender and bar manager at a number of high end eateries and bars across Manchester including Manhattan style restaurant Artisan in Spinningfields, San Carlo and most recently taking the role of Head Bartender in 2013 at Manchester House.

Stuart says: “I am delighted to be joining the Lowry Hotel team at such an exciting time. During my career, I have had the opportunity work in dynamic restaurants and bars and always take great pride to meet any high expectations of the business and of course the customer. I am looking forward to maintaining the impeccable level of service whilst managing The River Bar.

“I’m excited to start experimenting with flavours and showing my personality during the festive season at the River Bar. Ingredients from our own herb garden on the Lowry Hotel terrace adds a personal touch to the cocktails as well as paving the way for sustainable cocktail drinking.”

Stuart brings with him exciting new sustainability ideas for the festive season River Bar. Working with Executive Head Chef Andrew Green, Stuart is now using the Lowry Hotel’s own sustainable terrace herb garden overlooking the River Irwell to great effect.

Posted: Tuesday 21st November 2017
ID: 2911 - 1955

The River Restaurant at The Lowry Hotel is a 2 AA rosette restaurant and one of Manchester’s best places to eat and drink in a glass-walled, riverside setting overlooking Santiago Calatrava’s Trinity Bridge.
The convivial atmosphere is also deeply luxurious with purple leather chairs, semi-circular banquettes, while Fornasetti plates, mirrors and lithographs and prints decorate walls, The River Restaurant also has an exclusive private dining room for up to 24 people which is licenced for weddings and civil ceremonies. The restaurant serves breakfast, lunch, afternoon tea and dinner.

The à la carte menu has been devised around the best local and seasonal produce. An additional three-course menu changes each month following the seasonal bounty and is just £24.95 for three courses at lunch and dinner except Saturday Evening, while our popular Sunday lunch menu is £22.50 per person for three courses and is always accompanied by live music. You can choose from Afternoon Tea or for a real indulgent treat why not sample our Champagne, Bellini or G & Tea’s £33.00 per person.

As the winter months give way to lighter evenings, Executive Chef Andrew Green has created a confident and well-balanced new à la carte menu at the luxurious two AA Rosette awarding winning River Bar and Restaurant. Using premium ingredients and local suppliers, the celebrational menu takes traditional and classic dishes and updates them with a modern twist.
Choose from an array of classic starters, such as the intense Potted Shrimp, a mouth-watering Crab Macaroni Cheese, the highly popular Twice Baked Lancashire Bomb Cheese Soufflé or the Beef Bresaola which is cooked to precision after a one-month preparation process.
For mains, stand-out dishes include Andrew’s personal favourite the Beef Wellington which is brought to the table and showcased by the chef before being sliced. Baked in mushroom duxelles, Parma ham, with puff pastry with Maderia sauce, it’s one of a number of dishes to share between two.
Fish-lovers are spoilt for choice. To decide between the delicately prepared Lowry Fish Pie which has intense flavours of the sea, or an exquisite Meuniere-style Whole Dover Sole, a prime, succulent fish served on or off the bone, or perhaps the Scottish Halibut fillet made the classic way with a lobster stock. The melt in the mouth Steamed Beef Shin, Oxtail & Kidney Pudding is another chef recommendation that is cooked over a 15-hour process with the oxtail cooked separately and poured at the table.

Room for a pudding? Try the ‘Best of British’ selection of desserts; the Steamed Treacle Sponge served with custard, naturally, takes up one hour to be steamed to precision, and should be ordered early along with the other courses. It is sure to be a big talking point. The Rhubarb Trifle is another twist on a much-loved British favourite. If you like to share, the restaurant’s Baked Alaska show stopper shouldn’t be resisted, as you and your companion will discover a layer of the softest sponge and ice cream under the browned meringue.

Lunch is served daily between 12 noon and 3.00pm, Afternoon Tea is served Monday to Saturday between 12 noon and 4pm and Sunday 2.00pm and 4.00pm. Dinner is served daily between 6pm and 10.00pm.

Here is a short video of the preparation of the Watermelon dessert on this month's Chef Choice Menu.