From the team behind Chester’s Michelin Guide restaurant, Covino, Climat opened this week at Blackfriars House.
With the perfect combination of great wine, food and panoramic rooftop views over Manchester, Climat is a welcome additional to Manchester’s foodie scene.
Christopher Laidler, owner of Climat, comments: “After a lot of blood, sweat, and tears (mostly my own), I couldn’t be happier that we’re one step closer to bringing Climat to life with the menu and wine list already things I’m immensely proud of.
“Climat is essentially going to be a place for guests to share our passion for really good food and drink in a relaxed rooftop setting with what I think is one of the best views of Manchester’s skyline.
“We’re well on the way to achieving this; from the look and feel of the restaurant coming together, to the exciting daily changing menu ideas and informal but quietly knowledgeable style of service we have planned.”
Set amongst stunning panoramic views of the city, Climat have promised casual dining meets ‘contemporary Parisian-style’ aesthetics with room for 100 covers.
And if you like wine, you’re in for a treat.
Climat has a burgeoning wine list with over 250 to pick from, delivered alongside daily changing menus.
They promise a relaxed and informal atmosphere with ‘a quietly knowledgable style of service’.
Developed by Exec Chef of Covino and Climat, Luke Richardson and Head Chef, Simon Ulph, the menu approaches modern British cuisine with influences from all over the world, using the best produce available to create ‘food you want to eat’, or what Exec Chef Luke Richardson would describe as “Parisian expat food”.
After successfully trialling feasting sized dishes in Covino, aimed at tables of three or more to share, these will be a prominent feature on the Climat menu.
Think whole turbot or slow cooked lamb shoulder. Covino’s widely known small-plates offering will inspire the more encompassing menu format of Climat, with a small selection of snacks alongside a selection of larger plates, shifting dependent on the best produce
available that day.
From Middle White pork loin and mutton kofta to ex-dairy cuts on-the-bone for the table to share, the formatting of Climat’s menu allows guests to create a totally bespoke dining experience, creating a more casual, less restrictive and ultimately more enjoyable atmosphere.
Resurrecting a cult classic, vol-au-vents will also become a staple to the ever-changing menu.
Exec Chef, Luke Richardson, comments: “We want to have a different signature snack at each restaurant we open. Whilst Covino has the gougère, Climat will have the vol-au-vent.
“The humble gougère will continue to serve Covino, whilst we’ve opted to resurrect the vol-au-vent for Climat, owing to their complete versatility throughout the seasons.
“They can literally be stuffed with anything. Beef tartare, parfait, truffle and ricotta to name just a few.”
“Both myself and Simon Ulph have worked closely together to develop an opening menu we are both super proud of and we think does justice to the building and the surroundings. We believe we offer something completely different to the Manchester restaurant scene.”
From the daily bar snack menu, guests can expect fresh malted loaves, seasonal oysters, fried swede and charcuterie’s to be enjoyed alongside a comprehensive wine cellar.
The restaurant opening hours will be as follows: Monday, 5pm – 11pm. Tuesday to Saturday, 12pm – 3pm, snacks will be available in-between before the kitchen reopens 5pm – 11pm. Sunday, the kitchen will be open 12pm – 8pm, with the bar remaining open until 10pm.