20 Stories new head chef promises ‘good honest food’ at Manchester’s highest restaurant
- Written by Louise Rhind-Tutt
- Last updated 6 years ago
- City of Manchester, Food & Drink, Videos
Manchester’s highest restaurant, the glamorous 20 Stories in Spinningfields, has got a new head chef following the departure of Aiden Byrne last November.
Brian Hughson, who has more than 25 years of culinary experience, has taken the position at the 19th floor restaurant at No 1 Spinningfields which opened last March.
Brian’s first steps in the kitchens of Manchester began shortly after the opening of Mash and Air in 1997 and he quickly worked his way up through some prestigious establishments.
The chef has worked at high-profile London restaurants with the likes of Henri Brosi at The Grill at The Dorchester, Gary Rhodes at Rhodes W1, The Savoy Grill with Gordon Ramsey and The Belvedere with Marco Pierre White. He has even catered for Her Majesty The Queen and The Prince of Wales.
“I’m not here to try and re-educate anyone,” said classically trained Brian, who was born in Liverpool.
“Diners in this city are far more discerning than they were 20 years ago. I have some big boots to fill here at 20 Stories but I’m really excited about the role.
“20 Stories is an iconic restaurant at the heart of a city where the food scene has blossomed over the last few years,” he said.
“Manchester has become a destination for diners with high standards and the city has responded with a number of fantastic restaurants.
“I love it here. The restaurant scene in the city is growing and it really keeps you on your toes.”
Aiden Byrne launched new Restaurant MCR on the site of Manchester House before Christmas following his departure from 20 Stories.
“The success of 20 Stories has been unprecedented, raising the bar on the Manchester dining scene, and I can only give heartfelt thanks to D&D for the opportunity and for their support over the last year,” Aiden said at the time.
New head chef Brian has promised that his style at 20 Stories will be very much about “good honest food,” but that he has some changes planned which he hopes will keep the restaurant at the top of its game.
- This article was last updated 6 years ago.
- It was first published on 20 February 2019 and is subject to be updated from time to time. Please refresh or return to see the latest version.
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