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
About River Restaurant
Executive Chef Dave Ashton’s menu uses the best local and seasonal produce that the hotel is famous for and creating classic British dishes to a high standard. His favourite starters include pan fried scallops with scallop ceviche, peanut, lime and avocado and A5 Wagyu beef with celeriac remoulade, ponzu and wasabi dressing. Mains include wild line caught sea bass with cockle minestrone, courgette and basil puree. Meat lovers will be delighted to see a Rump of lamb Cheshire Farm lamb with lamb fat carrot, roast onion, braised rib and mint sauce. Our famous sharing dishes of Beef Wellington and our 42oz Cheshire Farm Tomahawk steak.
The adjoining River Bar and Terrace encapsulates The Lowry Hotel’s fun-loving spirit at the confluence of city life. Here you’ll find in the intimate, informal surroundings a quiet place to network, drink and kick-back with a perfectly mixed cocktail, club sandwich, salad, or more substantial dish from our menu. The cosy Library is tucked away at one end. Open until late, this is a place to enjoy our signature cocktails.
Here you will also find Manchester’s longest bar terrace — an open-air first-floor terrace for al fresco dining where you can enjoy a drink or meal from the bar or restaurant. Open year-round, The Terrace is perfect for summer afternoon get-togethers in this urban suntrap overlooking the River Irwell.
The bar and restaurant at The Lowry Hotel provide the perfect place to relax and enjoy good food and drink, offering breakfast, lunch, afternoon tea and dinner on a daily basis, with a great Chefs Choice Menu offering 2 courses for £19.95 and three courses for £24.95 and a three course Sunday lunch for £22.50. Our Afternoon Tea is available for £22.50 per person or upgrade to our Champagne Afternoon Tea for £33.00.
On Thursday evenings and Sunday afternoons you will also be entertained with live pianist and singer Kimm.
The River Bar and Restaurant as you know it will be closing in July but don’t worry, we will be back in September with a brand-new restaurant and bar, during this time we will be serving, lunch, afternoon tea and dinner in our grand ballroom during this period.
Here is a short video of the preparation of the Watermelon dessert on this month's Chef Choice Menu.
