Manchester pocket squares commissioned for The Lowry

The Lowry Hotel and Private White V.C. have created a hand printed, 100% pure silk pocket square as part of an exclusive collaboration to celebrate and represent Manchester.
Crafted in Macclesfield; home of the silk industry, the pocket squares feature an illustrated map of the city centre and have been commissioned by the Lowry Hotel’s General Manager, Adrian Ellis.
Starring the five-star hotel and the Private White V.C. factory on the banks of the Irwell, a short walk from the hotel, highlights of the pocket square include the Manchester Arena, China Town, Beetham Tower, Piccadilly Station, John Rylands Library, Spinningfields, Central Library and Exchange Square. Private White V.C.’s very own British bulldog Brutus also gets his moment in the spotlight!
Pocket squares will be gifted to those staying in the hotel’s premier suites. They can also be purchased from the Private White V.C. factory, Mayfair store or website.
Says Adrian, “This elegant and beautiful piece has been hand made in the Private White factory which is a true hidden gem on Cottingham Lane. The squares showcase some of Manchester’s wonderful highlights and are smart, stylish and a definite talking point. We are confident our guests will be delighted with this special gift during the festive season.”
Adds James Eden, owner of Private White VC, “The pocket squares will be popular with proud Mancunians or visitors who wish to keep a unique memento of the city and surrounding areas. Visitors to the city who receive one of these on their pillow will be delighted with such an exquisite gift. The square is an addition to our luxury range of clothing – all manufactured just a stone’s throw away from the Hotel.”
Framed by an ornate polka dot border, the Lowry pocket square is 42cm x 42cm and can be worn as a pocket square or small neckerchief and is available in three colourways RRP £69 at

Posted: Monday 18th December 2017
ID: 2911 - 1963

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.