Label Cloud

Sunday, January 20, 2008

Holiday Travel - Eating and sleeping-Manchester and London

HERE’S a brief introduction to some of the lovely hotels and restaurants we experienced during the Manchester and London tours. Where to stay

Lowry Hotel, Manchester: Walk into one of the chic rooms in this five-star hotel and you’ll be greeted by classical music lending elegant ambiance to a well-lit, inviting space that offers nice little personalised touches. The River Restaurant dining room, where an excellent breakfast is served, offers a view of the River Irwell.

The Cumberland Hotel, London: A member of the Guoman chain of luxury hotels, The Cumberland is filled with original sculpture, paintings, and artwork, making the lobby (pic right) a great place to sit and chill – though the over 1,000 designer bedrooms are great to be in, too. Walk out through its doors, make a quick left turn and you’ll find yourself spoilt for choice of high street stores as well as designer boutiques.

Where to eat

Choice Bar & Restaurant, Castle Quay, Castlefield, Manchester: A family owned business established in 2001, it has won numerous awards, including Manchester Restaurant of the Year 2003-2004 and Manchester Tourism Awards Taste of Manchester 2007. Our memorable meal there included the signature dish, pan fried king scallops on a Cheshire cheese scone with saffron sauce and chive oil. The duck breast topped with cool chilli and honey ice cream was interestingly different. For dessert, the sticky toffee pudding wins hands down.

Olive Press, Lloyd Street, Manchester: Popular with the locals, especially for special occasions, the restaurant serves pizzas, seafood, pasta, goat’s cheese with figs, cured ham and olives and platters. The chicken liver pate with quince jelly served on flat bread was our favourite starter while the vanilla ice cream with butterscotch sauce and fruit coulis ended the meal perfectly. If you’re lucky enough to celebrate your birthday there, let sous chef Lee Walker make it one to remember with a specially designed “birthday plate” (pic left) as opposed to cake! He creates 15 to 20 of these a week.