Some unusual and good news from the restaurant world this week – beloved neighbourhood restaurant Örme won’t be closing after all.
The Michelin Guide restaurant over in Urmston announced earlier this year that the business was going up for sale and would be closing imminently.
The award-winning business’s founders had said at the time that it was becoming ‘unfeasible’ to sustainably run a restaurant in the current climate facing the hospitality industry, adding that a break in the lease had given them the opportunity to step back and reassess.
It’s not often we get to take back a closure announcement – but thankfully, this is one of those times.
Restaurant Örme has now confirmed it won’t be closing after all, and will instead be pivoting in a brand-new direction with a social dining concept.
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That means a move away from its tasting menu format in favour of a more relaxed sharing concept, that will still focus on seasonality and modern British cooking.
Two of the original trio of founders – Jack Field and Rachel Roberts – will take over the running of Restaurant Örme, while Tom Wilson steps away at the end of the month.
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The plan is to bring guests together over ‘seasonal small plates intended for sharing’, for a more casual experience.
Jack Field and Rachel Roberts will run the new-look OrmeInside Orme in UrmstonCredit: Supplied
There’ll be snacks like salt’n’vinegar scampi with curry mayo, and smoked Lancashire cheese custard on fried bread with red onion jam.
Then for main plates, diners can expect the likes of cured Cornish mackerel, roasted onion dressing and english peas; and spring lamb, served with sweet and sour mint and BBQ cavolo nero.
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Desserts include upside-down treacle tart, served with raspberries, lemon thyme and ginger; and a strawberry, balsamic and lime sundae.
There will also be a feasting menu comprised of a chef’s selection of seasonal dishes.
Rachel Roberts, Operations and Wine Director, from Örme, said: “We are excited to be taking Örme in a new direction, deepening our roots in the local community.
A glimpse of Orme’s new menu. Credit: Supplied
“We’ve always seen this as an extension of our home, and we want guests to feel like they are invited in for tea. With our extended opening hours, we will be welcoming walk-ins and drinkers.”
Jack Fields, Chef Director from Örme, said: “Our new menu allows us to collaborate closely with our suppliers and access highly seasonal produce with the freedom to change the dishes on a more frequent basis.”
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“It’s a more paired back and comforting approach, but still highlights British ingredients using the classic techniques that Örme is built on. The relaunch will also introduce refreshed interiors, a renewed drinks offering and a continued emphasis on local and seasonal ingredients.”
Looking ahead, Örme will continue under the ownership and direction of Jack and Rachel, who remain fully committed to the restaurant’s future and are excited to build on the strong foundations that have been created over the past three years.
Restaurant Örme will relaunch on Wednesday 1 July 2026, with a full menu being announced in the coming weeks via social media channels and the restaurant’s website.
Gary Neville’s St Michael’s development reveals plans for FOUR new food and drink openings
Daisy Jackson
Gary Neville’s landmark St Michael’s development has revealed a major new food and drink arrival – actually, FOUR new arrivals.
The huge site in the city centre has announced that acclaimed restaurant group Pasture will be opening four different food and drink destinations here, including a new era for the Sir Ralph Abercromby pub.
Pasture will also have a flagship restaurant on the ground floor of the 43-storey St Michael’s tower, operate the W Lounge hotel bar, and breathe new life into the much-loved historic pub that has stood here long before the development began taking shape.
Pasture has partnered with Relentless Developments and Salboy to bring its food and drink offering to the huge city centre scheme.
The group will take over the much-loved historic Abercromby pub, which is being sensitively restored as part of the development, as well as Terrace, an outdoor dining destination serving a Mediterranean-inspired, all-day menu.
Together, the four concepts will bring a varied hospitality offering to St Michael’s, adding to the restaurants and bars already operating at No.1 St Michael’s such as Circolo Popolare and Chotto Matte.
Founded in 2018 by chef-owner Sam Elliott, Pasture began in Bristol and has since expanded into Cardiff and Birmingham, becoming known for its expertly prepared meat, lively atmosphere and commitment to provenance.
St Michael’s will welcome Pasture to ManchesterSt Michael’s new food and drink offering will also feature an outdoor terracePasture is coming to Manchester
Speaking about the announcement, Sam Elliott said: “Manchester is a city with a huge personality, a strong independent spirit and a real passion for great food, so bringing Pasture here is incredibly exciting.
“St Michael’s gives us the opportunity to create something that goes beyond a restaurant, with four distinct destinations that each have their own identity while sharing the same values around quality, provenance and memorable experiences.
“From our signature open-fire cooking at Pasture Manchester and Mediterranean-inspired all-day dining at Terrace, to the atmosphere of W Lounge and the much-loved character of the Abercromby, we’re looking forward to becoming part of the city’s dynamic hospitality scene.”
Gary Neville, director of Relentless Developments, said the restaurant group was exactly the kind of operator the team wanted to attract to St Michael’s.
“When we started St Michael’s, our ambition was to create a destination in the heart of Manchester that genuinely reflects the energy, confidence and character of the city.
“Pasture is exactly the kind of operator we want to attract. Sam and his team have built something special, and bringing four distinct concepts into the scheme will add another layer of quality and personality to what we’re creating here.”
The announcement forms part of the second phase of St Michael’s, which also includes 75,000 sq ft of premium office space, a 162-room W Hotel and 217 W Residences within the 43-storey tower.
No opening dates for the four Pasture venues have been confirmed yet.
Inside Counter, Manchester city centre’s newest restaurant with beef croissants and Vimto trifle
Daisy Jackson
Manchester has a brand-new restaurant right in the city centre, where modern British cooking shines.
Counter comes from acclaimed chef Andrew Sheridan, who just weeks ago launched Arcadian over in Didsbury – and now he’s continuing to put his stamp on Manchester with this newest launch.
Taking a spot in a new building off South King Street, the space itself is dominated by huge elm trees that line the restaurant as a centrepiece, as well as a looming metal face sculpture.
And at the top of it all is an open kitchen where you can watch the chefs at work, creating meat- and fish-forward plates.
Expect stand-out dishes like a flattened croissant topped with beef tartare, loaded flatbreads, and huge sharing dishes like a roasted duck sharing platter, and wagyu ribeye.
There are also not-so-subtle nods to Manchester on the dessert menu, with a Vimto 1908 trifle that’s bringing together Vimto jelly, baked yoghurt, vanilla sponge, blackcurrant, raspberry and custard; plus The Manchester Glory that layers vanilla custard, raspberry, coconut ice cream, banana, toasted coconut, whipped mascarpone and cherry.
The beef tartare croissant and carrot flatbreadA huge duck sharer from Counter restaurant in ManchesterGrilled lamb chops
The new restaurant, which comes from Open Restaurant Group, will officially open its doors on Monday 9 November, with 60 covers.
The best seat in the house is at the chef’s counter, where diners can look directly out onto the pass at the kitchen in action.
And the best section on the menu has to be the grill, with plates like the satay spatchcock chicken, turbot steak, and sides such as gravy fries with beef dripping, and mac and cheese brulee.
Andrew Sheridan, chef and co-founder at Open Restaurant Group, said: “For us, great cooking isn’t about sticking to rules or defining food by where it comes from. It’s about taking the best flavours, textures and ingredients from around the world and bringing them together in ways that surprise people.
“We start with great produce, take inspiration from different food cultures and have fun with it, creating dishes that are bold, playful and full of flavour.
“Manchester is creative, loud and full of character, and we wanted Counter to reflect exactly that. It’s a place where great food meets a sense of occasion, without ever taking itself too seriously.
“Whether you’re joining us for lunch or dinner, we want Counter to feel like a natural part of the city, somewhere you come back to time and time again.”
Daisy Jackson -
11th June 2026 
