New pub and grill coming to Manchester’s Northern Quarter in former site of Cottonopolis

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The new venue is from the team behind the Edinburgh Castle pub in Ancoats.

The site of eatery Cottonoplis is set to be taken over by a new pub and grill venue. This will be the newest addition to Manchester’s vibrant Northern Quarter when it opens its door next month. 

The closure of Cottonopolis was announced at the turn of the year and it was said it was making way for a ‘new concept', details of which have now been announced.  The Grade II listed building will undergo a transformation, and the new concept will be called ‘The Lamb of Tartary’, a name which is hoped will be true to Manchester’s historical roots. Derived from an old tale, where people believed that lambs came from the cotton plant, the name of the new venue pays homage to The Lamb being born out of Cottonopolis.

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Nick and Hayley Muir, who transformed the Edinburgh Castle on Blossom Street in Ancoats, will be behind the project and the the new ‘All Day Dining’ menu curated by Edinburgh Castle's executive chef Shaun Moffat, will consist of a variety of accessible British seasonal dishes spanning from brunch, small plates and Sunday roasts.

Once it opens its doors to the public, The Lamb will also show all of the key sports fixtures through the year including Premier League football and Six Nations rugby. There will be 24 beers on draft, including the popular local favourite Manchester Union Lager. 

A new pub & grill is coming to the Northern QuarterA new pub & grill is coming to the Northern Quarter
A new pub & grill is coming to the Northern Quarter | The Lamb of Tartary

Executive chef Shaun said: “It’s an exciting time for the team to be working on this new project at The Lamb of Tartary. We all loved Cottonopolis and will miss it dearly, however, we are looking forward to launching this new concept to fall in line with the success we’ve achieved at Edinburgh Castle. The Lamb of Tartary will be a slightly more casual affair whilst still championing the produce and suppliers we’ve spent the last year or so building up. We will continue to utilise the best produce to create new favourite dishes and modern takes on classics, and as a result allow us to offer an exciting food & drink concept.”

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