A chef laying charred vegetables on the grill over Fenwild's wood-fired hearth

Wood-fire kitchen & wine · Ancoats, Manchester

Cooked over oak.Eaten slowly.

Forty-two seats around one hearth. Seasonal plates from North West farms, natural wine, and a fire that gets lit at ten every morning.

Hispi cabbage and lamb skewers cooking over glowing oak embers

01 · The hearth

One fire. No gas.
Nowhere to hide.

Every plate meets the hearth at some point. Bread blisters on the floor of it, cabbages roast in the embers, and the steak sits over the hottest corner for about four minutes a side.

We buy whole harvests from six farms within fifty miles and cook what they send. When it's gone, it's gone, and the chalkboard changes.

1
hearth, burning seasoned oak
42
seats, eight of them at the counter
6
farms, all within fifty miles
10am
when the fire gets lit

03 · From the pass

Plates people photograph.

Blistered flatbread with whipped feta and hot honey
Wood-fired flatbread£7
Charred hispi cabbage with brown butter and hazelnuts
Hispi cabbage£14
Sliced bavette steak with salsa verde and charred spring onions
Bavette, salsa verde£26
Burnt Basque cheesecake with poached rhubarb
Burnt Basque cheesecake£9
The private dining room: a long candlelit oak table with the kitchen fire glowing through an arch

04 · Private dining

The long table.

Twelve seats in the back room, one menu cooked for your crowd, and the fire in view through the arch. Birthdays, leaving dos and long Sunday lunches.

  • Set menus from £55 a head
  • Sole use of the room, lunch or dinner
  • Wine pairing from £40 a head
Enquire about a date

05 · Visit

Follow the smoke.

14 Cotton Yard
Ancoats, Manchester M4
Opening hours
Monday, TuesdayClosed
Wednesday, Thursday5pm to 10pm
Friday, Saturday12 to 3pm, 5 to 11pm
Sunday12 to 6pm

0161 496 0347

Fenwild's dining room in a converted mill, with brick walls, green banquettes and candlelit tables

Private dining and large groups