El Gato Negro is a Simon Shaw restaurant. The award-winning tapas menu combines modern and traditional flavours and techniques, offering seasonally-influenced small plates using quality Spanish and locally-sourced ingredients.
Canto serves up fast-paced, exciting Mediterranean tapas – paired with great service – in a relaxed, friendly environment.
Black Cat Club – Manchester’s newest spot for interactive Darts & Shuffle , Live Sports with call for service buttons and food that stands out.
© Copyright 2012-2024 Mills Hill Developments Limited, trading as El Gato Negro Tapas. All rights reserved.
Company no. 08811180. Registered in England, registered office address 52 King Street, Manchester, M2 4LY
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NewsEl Gato Negro debuts at no.81 in National Restaurant Awards Top 100
award, NewsWow! We were absolutely thrilled to pieces to be included in Restaurant Magazine’s National Restaurant Awards Top 100, regardless of where we actually placed. Just to be mentioned so soon after opening our doors in Manchester was a huge buzz.
As it was, when we heard we’d debuted at number 81 in last night’s awards ceremony at the Hurlington Club in London we were over the moon… what an incredible honour. We are thrilled and humbled to be flying the flag for the North, and to be placed alongside highly-respected and established restaurants in this city and further afield.
Coming just four months after we opened our doors, everyone here is incredibly grateful for such recognition from our peers – 150 industry experts from across the UK, including chefs, restaurateurs, food writers and critics – and so proud of our team for making this happen. It’s testament to their hard work and dedication that we’ve received this award: thanks to all our staff, supplier and supporters!
We’ll admit there are some slightly sore heads today after we had the chance up with old friends and make new ones at the awards ceremony, but we’ll be back to work soon to ensure we keep the standards as high ever and our customers happy as demand continues to increase at the restaurant.
Simon’s Mini Catalan Chorizo in Aspall Cider
blog, recipeA classic El Gato Negro dish, marrying smoky rich Spanish flavours with a superlative English cider. A great riff on pork and apple!
Serves 4
Ingredients
Method
Cut chorizo into 3cm pieces. Gently warm in a non-stick pan until the oil starts to come out of the sausage. Carefully remove chorizo from the pan, leaving the oil in place.
Add the sherry vinegar to the oil and reduce over low heat to make a syrup. Add the cider and reduce again. Add the chicken stock and reduce by half. Whisk in gravy granules to thicken.
Once the sauce is thick enough to coat to the back of a spoon, add the chorizo and cook for a further two min or until warmed through. Finish with chopped parsley. Enjoy!