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FIRST LOOK: Iberica's £2m Spinningfields Restaurant

Confidential gets the first nosey around Manchester's latest major restaurant

Written by . Published on March 6th 2015.


FIRST LOOK: Iberica's £2m Spinningfields Restaurant
 

MANCHESTER hasn't been this excited about a big-name Spanish signing since Mr Silva transferred from Valencia to Man City for 4.8 trillion Pesetas.

"We think Manchester could be the busiest of all the Ibérica restaurants"

Spanish import Ibérica - headed-up by Asturias' celebrated three Michelin-starred chef Nacho Manzano - has just started welcoming diners on The Avenue... and slap my giddy aunt it looks beautiful.

Designed by Barcelona-based interior designer Lázaro Rosa Violán - one of the world's leading hospitality and retail designers - Ibérica is palatial down to its giblets; giant windows, lofty ceilings, oversized lampshades, deep woods, rich reds, golds, leathers, decapitated matadors and enough booty to sink the Santa Maria.

Understated it ain't, but then, Spinningfields has never been about subtlety.

Iberica SpinningfieldsIberica Spinningfields

The new restaurant (Ibérica's fifth) cost upwards of £2m to fit-out and can seat 200 covers - making it Ibérica's biggest restaurant to date.

Reservations manager Roxy Sylvia also hopes it'll be the busiest. "Coming from London, Spinningfields feels very much like Manchester's own Canary Wharf," Silvia told us. "But with Canary Wharf it's mostly about lunchtime, here we expect to hit both lunch and evenings. We think Manchester could be the busiest of all the Ibérica restaurants."

We sat down with Ibérica's charming Head Chef, Cesar Garcia, and Restaurant Manager, Guillaume Vano, for a first taste of the menu and left with a skip and a song.

The trio of Iberico hams - the restaurant's mainstay dish - are perfect; juicy, light and sweet (the result of the piggy-wig's acorn only diet, Garcia tells us). The Gazpacho with berries, beetroot, a mere whisper of anchovy and ice cream cheese is just genius. Genius. As was the confit of salt cod with olive and grape.

Anyway, let's not give too much away. Confidential's full scored review will follow shortly. Until then, here's how she looks...

(Ibérica Manchester will open to the public on Wednesday March 11)

@IbericaMCR

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Trio of IbericosTrio of Ibericos

Cecina air-cured beefCecina air-cured beef

Squid with alioliSquid with alioli

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Gordo with Head Chef Cesar GarciaGordo with Head Chef Cesar Garcia

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Beautiful gazpachoBeautiful gazpacho

Signature croquettesSignature serrano ham croquettes

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Confit of codConfit of cod

Sea trout with pickled cauliflowerSea trout with pickled cauliflower

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(photo credits @EmGol)


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15 comments so far, continue the conversation, write a comment.

Georgina Hague shared this on Facebook on March 4th 2015.
EllieMarch 4th 2015.

Can't wait to try it.

MaggieMarch 4th 2015.

OMG! That Iberico ham looks fabulous ...and the gazpacho.......and the trout, look forward to the opening.

MichaelMarch 4th 2015.

What's with the lamp-jacket things?

1 Response: Reply To This...
AnonymousMarch 4th 2015.

These lamps are in disguise. Dressed up as matadors they think people won't notice them or realise what they're up to. Don't trust them.

Ghostly TomMarch 4th 2015.

Am going on Friday! Really looking forward to it.

high-spinMarch 4th 2015.

I'm going on Saturday and can't wait. It looks fantastic from the outside.

1 Response: Reply To This...
high-spinMarch 8th 2015.

It lived to to the hype. We had a great time and can't wait to go again

AnonymousMarch 5th 2015.

Booked in for Mothering Sunday! Love, love, love tapas! But can I drop my napkins, olive stones, prawn heads et al on the floor Madrid style? Or will I get funny looks!

Richard KiddMarch 5th 2015.

Looks great, can't wait to try it out. May well be Spinningfield's best dining option. Matador jacket lamps don't look as cool as they did on the artists impressions though.

Ghostly TomMarch 7th 2015.

Went yesterday....beautiful restaurant, good staff and great food! It was like being on holiday in my own city.

AnonymousMarch 8th 2015.

Had suckling pig yesterday. It's a beautiful thing.

Paul SoanesMarch 10th 2015.

This Saturday is the day for me and some guest from Perth, Australia. I cannot wait to impress them with this one.

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