Gary Manning and 60 Hope Street
What is your business? My business is 60 Hope Street, a restaurant aptly located in the Creative quarter of Liverpool. The building, which is steeped in over 200 years of history, is divided into three unique areas; the bistro, which has become a firm pre-theatre favourite, the restaurant with its bustling lunch, early evening trade and later the la carte menu and the intimate private dining room, which is used for corporate events and dinners, civil ceremonies and family occasions.
At 60 Hope Street we only serve meals made from the freshest in-season ingredients, all of which are sourced, where we can, from local suppliers. As a result, our menus are inspired by the ingredients we use and the region in which we work.
On St George’s Day, this year, the business turned 9 years old and to celebrate this and all things British, the 60 team designed a special ‘Best of British’ menu. Details of this menu and the great offer can be downloaded - visit http://www.60hopestreet.com/page.asp?page=15 for more information.
Why did you start it?
Both my brother Colin and I started 60 Hope Street as we believed and still do, that there was a real need for a well respected restaurant in the city. A restaurant that focused on local produce and attentive but discreet service. Realising the gap in the market for this 60 was established and 9 years on is going and continues to go from strength to strength. Since then we have opened a second venue called the Quarter which offers pasta and pizza and we will be opening a third venue later this year.
What makes you unique?
There are a number of reasons why the restaurant is unique, one of which being its superb location in the creative quarter of the city, which acts as the perfect backdrop. The picturesque Hope Street links the city’s two cathedrals, is home to the Royal Philharmonic Hall and The Everyman Theatre as well as being a stones throw away from The Unity Theatre and the knowledge quarter where the local universities are situated (which makes it an ideal destination at graduation time).
Our second floor private dining area is also a unique offering that guests can hire at 60 Hope Street and its diversity and flexibility are proving to be extremely popular. The private room with accompanying plasma screen is used for a whole myriad of different events. From corporate dinners to baby showers the private dining room also plays host to birthday celebrations, wine tastings, canapé receptions, footballer signings and now civil ceremonies and wedding breakfasts.
We even welcome groups of sport enthusiasts who want to watch their teams play in more intimate yet comfortable surroundings – we have even started taking bookings for this summer’s Golf Open as 60 was a firm favourite last year for many tourists. Guests really enjoy the fact that our team of can create a unique menu for the party to suit their dietary needs as well as their budget.
I think the fact that our places are family run by my brother Colin and I sets us aside from other restaurants in that we remain very ‘ hands on’, making sure that 60 continues to delight our loyal customers.
What did you do before?
Before setting up 60 I spent a number of years learning my trade as a chef in various restaurants in Jersey, London and Australia. This was a significantly important time in my career as it enabled me work on a number of different levels; learning how to cook in a various roles from being a kitchen hand to a head chef. As well as working in a number of high profile restaurants in London, I also spent time working in a couple of family-run smaller eateries in Jersey which spurred me on to learn. The unique training I received and the range of the places I worked in around the globe fueled me with ideas for my own venture – soon after 60 Hope Street was created putting into practice everything I had learnt over the last ten years.
What are your plans to make the most of Capital of Culture?
We aim to provide a unique dining experience and to enable tourists to recognise Liverpool as a food destination. I want each and every visitor to leave the city with a great taste in their mouths having dined in a world-class restaurant in a world-class city. I want our visitors to return to their native cities or countries having tasted new and exciting dishes made up from locally sourced fresh ingredients and served, as always with a Liverpool smile.
Do you have any tips?
I was given a piece of advice by a loyal customer and I have always stuck by it – ‘KISS! Keep it Simple Stupid!’ and it works!
My other piece of advice would be to learn by your mistakes – getting it wrong the first time can be forgiven just make sure you don’t make the same one again!
