Pip at Treehouse Hotel Manchester, the all-day restaurant led by acclaimed chef Mary-Ellen McTague, is embracing its very first Autumn season with a new menu that captures the essence of this time of year.

Since opening in March 2025, Pip has become known for its seasonal cooking created with the finest North West produce. This Autumn, the restaurant comes into its own – celebrating the region’s game, shellfish, orchard fruits and root vegetables in a series of dishes that demonstrate Pip at its seasonal best.

placeholder image — Inside Pip restaurant | National World

I tried the Beetroot Gratin, Pickled Mushroom & Green Sauce at £19 and the seasonal cobbler drink at £11. The seasonal cobbler is fruity and refreshing. Additionally, the Beetroot Gratin was delicious with a beautiful green sauce which went perfectly with their Triple Cooked Chips.

Pip draw on trusted local suppliers, the menu makes the most of the region’s harvest – from venison sourced in the grounds of Lyme Park to Brixham day-boat fish and orchard plums at their seasonal peak. Signature pie dishes include a Crab & lobster Thermidor pie with lemon hollandaise and triple-cooked chips, and a rich Lyme Park venison suet pudding with celeriac purée and buttered greens.

Alongside these, lighter plates such as Roasted squash soup with homemade ricotta dumplings and Brixham market fish with puntarelle & cockle broth reflect the changing season. Desserts pay homage to Autumn’s harvest with Blackberry & apple trifle, a Flourless chocolate cake with fennel cream, and a show-stopping Pumpkin custard slice with pumpkin seed brittle and gingerbread ice cream.

Favourites like Pip’s Lancashire hot pot with pickled red cabbage and oyster ketchup, and Treacle tart with lemon & buttermilk sorbet and Earl Grey cream tea, remain firmly on the menu, keeping Pip’s much-loved dishes at the heart of its seasonal evolution.

This October, Pip is taking part in Eat Well, Do Good month – a city-wide fundraising initiative from 1–31 October 2025 that unites cafés, bars, and restaurants across Manchester to help provide chef-made meals to those in need. As part of the campaign, Pip will donate £2 from every Pumpkin Custard Slice dessert sold, with each purchase directly funding a meal for Eat Well MCR. Founded by Mary-Ellen McTague, co-founder of Eat Well MCR and chef partner at Pip, the initiative underscores the restaurant’s commitment to community as well as seasonality.

Pumpkin Custard Slice at Pip | National World

Every time I go to Pip I cannot stop thinking about their amazing desserts for days! This certainly went for the Pumpkin Custard Slice which worked beautifully with the ginger ice cream. This is a true custard slice with a slight pumpkin taste, a perfect for dessert even for those who don’t love the pumpkin flavour.

Make sure to head down to Pip located inside the Treehouse Hotel to try out the new autumn menu, you wont be disappointed!