El Gato Negro
Bringing an exciting new dining destination to Manchester, widely acclaimed Michelin-rated tapas restaurant, El Gato Negro was unveiled to the heart of Manchester last month. February 18th saw the press launch event of the widely anticipated tapas venue, attended by food and drink writers, and held just ahead of El Gato Negro’s official opening on February 22nd.
Housed within a period building on the city’s prestigious King Street, the venue is set over three floors. The creation of the spectacular setting took shape through a partnership between Chef Patron and founder Simon Shaw and Mills Hill Developments.
Amongst those who attended the launch was celebrity chef Simon Rimmer, showing support for the newfound restaurant and the chef at its heart, Simon Shaw. Guests were treated to welcome drinks, delicious tasters and a speech from the founder and Chef Patron himself.
Simon Shaw said:
“Following a successful few days of soft launch events with friends and family, we were delighted to welcome respected members of the North West’s food and drink industry to help celebrate our forthcoming opening.
“Standing here tonight I’m incredibly proud of what we’ve achieved, there have been some long hours invested and I couldn’t have done it without the fantastic team around me. We’re looking forward to opening the doors to the public next week and welcoming people to El Gato Negro Manchester.”
Renowned for seasonally-inspired dishes, the food at El Gato Negro presents a perfect marriage between classic and contemporary Spanish flavours and techniques, with added British elements.
El Gato Negro incorporates areas for al fresco all-season eating and drinking, as well as an open finishing kitchen where diners can experience the theatre and thrill of tapas in a Spanish style.
A casual drinking and dining space unfolds at street level with a relaxed bar area and charcuterie counter serving a carefully selected range of Spain’s best cheese and cured meats. Snacks are available for the table, including Padron peppers, anchovy fillets on crostini and Gillardeau oysters with Yuzu juice and pickled cucumber.
The restaurant’s first floor provides the perfect environment for longer dining experiences. Here, a live charcoal Josper oven commands its own section of the menu, featuring some of Simon Shaw’s favourite dishes, such as onglet steak with patatas a lo pobre and whole rack of baby pork ribs with Pedro Ximenez glaze.
The tapas menu features mouth-watering dishes such as acorn-fed Jamón Iberico served with celeriac remoulade; jamón croquetas; Carabineros prawns with shellfish rice; and Manchego & picos blue with bittersweet green figs.
Plush and comfortable, the interiors maintain a classic look, with a contemporary feel. The casual drinking and dining space on the ground floor combines earthy colours such as greens and browns, with exposed brickwork and feature lighting adding to laid back vibe.
Moving up to the first floor, dark wooden tables are complemented by bold, reddish-orange banquette seating and exposed brickwork, with a view of King Street, via large exposed windows. The chef’s table and open kitchen area also displays striking, red stools and banquette seating, working well against the dark wooden flooring.
The Black Cat at El Gato Negro, a dedicated cocktail bar at the top of the building, provides a relaxed setting with an impressive retractable roof, which opens to reveal the eye-catching Manchester sky. Cosy chairs are dotted around the space, as well as distinctive artwork and subdued lighting, for a truly exceptional atmosphere.
Headed up by Beverage Manager Garry Foy (formerly Elixir), the bar serves a distinctive Spanish-inspired menu including some playful takes on classics. The drinks offering features both premium local produce and a select range of Spanish wines and sherry.
Since opening in Ripponden in 2005, Chef Simon Shaw’s El Gato Negro garnered both critical acclaim and a succession of accolades, including recognition from Hardens, Michelin, The Times and The Good Food Guide. In 2015 the restaurant was awarded a prestigious Michelin Guide Bib Gourmand for the second year running.
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Increasingly, Ted Todd is seeing their wood being used for vertical cladding as well as on horizontal surfaces. Ted Todd is pleased to have supplied El Gato Negro with all the wood flooring used in the restaurant. Husk from Ted Todd’s Warehouse Collection was used, and has an undulating texture and honey brown tones that complement the colour scheme perfectly.