Following on from the success of London, Manchester’s Sexy Fish opened in the heart of Spinning Fields, living up to the visual reputation of the brand. Guests are met immediately with the unmistakable sense of a premium, concept-focused bar and restaurant. Much of the identity has been replicated here by Martin Brudnizki Design Studio, decorated with the same artists as the London venue — Damien Hirst, Frank Gehry and Michael Roberts — though Manchester has its own distinct touchpoints.

Large illuminated columns run across the space, shifting colour behind textured glass facades that lend an Atlantean feel. The bar area is more dominant here, with a pink-marble countertop wrapping around the back bar, home to a substantial Japanese whisky collection, and an indoor waterfall behind. The bar itself has been designed with bartenders in mind, with angled speed rails allowing easy movement across four independent stations.

The service and drinks match the ambition of the room. The cocktail list is a collaboration across the global group, with flavours developed and tested by the team before approval, and most drinks involve some form of off-site preparation in a group beverage lab — infusion, distillation, oleos, sous vide or casein clarification among the techniques used. The result is a modern, often inventive style of drink, presented with real theatre. While the core menu mirrors London’s, Manchester has its own additions, alongside an extensive range of classics numbering over 150 in the bar’s spec sheets. The venue’s Japanese whisky range began with over 200 bottles passed down from London, and has continued to grow through steady demand and the team’s ongoing commitment to the collection.

The staff bring a warmth and hospitality distinct to the north of England, guiding guests through the opulence of the space and putting them at ease within its high-energy setting.

With strong queer representation within the management team, Sexy Fish Manchester is committed to inclusivity for the LGBTQIA+ community. All staff receive diversity training alongside broader hospitality and spirits education, and are encouraged to work towards WSET qualifications at levels 2 and 3. The group’s laboratory is also available to staff wanting deeper exposure to ingredient production and cocktail research and development.