Six by Nico to open 4th site in July

Scottish-Italian chef, Nico Simeone is set to introduce his Glasgow dining concept to Manchester next month when he opens Six by Nico, the fourth addition to the growing restaurant portfolio.

The 3,000 square foot restaurant will be Simeone’s first venture in England, with plans to expand the brand further across the UK in the pipeline.

The new Spring Gardens restaurant occupying the former Roc & Rye site will replicate the concept of his Six by Nico restaurants in Glasgow, Edinburgh and Belfast, and will be home to a series of carefully curated and constantly evolving menu concepts.

Pioneering a revolving culinary hub, every six weeks, Nico and his team will re-invent the dining experience – serving a brand new six-course tasting-menu – each one themed upon a different place, memory or idea.

Drawing inspiration from both at home and abroad, such as the street markets of the Middle East to a journey across Route 66 in America, the Six by Nico team will combine different ingredients, flavours, and dishes, to bring memories and stories creating a brand new dining experience every 6 weeks.

The space in heart of Manchester City Centre will house a 66-cover restaurant with a wine and spirits bar and will offer the very best of beautifully sourced produce.

Using food as a narrative, each menu will tell a different story, taking guests on a new and exciting journey each time they visit. Each new chapter will be kept a surprise and new menus will be published two-weeks prior to the next theme.

Simeone said, “We are very excited to bring an unforgettable culinary experience to Manchester. It was the obvious choice when looking for our first site in England thanks to its thriving food and drink scene.

“We have been overwhelmed by the success and the appeal of our first ‘Six by Nico’ sites in Glasgow, Edinburgh and Belfast, and we couldn’t be more delighted about bringing a completely new offering and dining experience to the people of Manchester”

The concept was born in Glasgow in 2017 from a passion of experimenting with new ingredients and developing and creating unique dishes.