The Bull & Bear celebrates Tom Kerridge’s signature cooking style – British classics prepared with incredible produce – in the informal and elegant setting of the renovated Northern Stock Exchange building.

All in the name

Sometimes a simple name says it all. Our name harks back to the days when traders still took to the Northern Exchange trading floor every day.

The terms ‘bull’ and ‘bear’ were used to describe the shifting state of the stock markets. Like the upward thrust of a bull’s horns, a bull market is one that is performing well. A bear market is like the downward swipe of a bear’s paw – swiftly declining.

Those who worked here traded as much in cotton stocks as they did in optimism, determination and passion. And that’s what continues to drive us all today, in our food and our service.

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Marlow to Manchester

We are thrilled to finally be a part of the vibrant Manchester food scene, bringing a bit of Marlow up north. We want The Bull & Bear to be a destination where people feel welcome while enjoying our delicious food.

Our approach to food, as with all our restaurants, is simple and ingredients-focused. Our dishes are created to allow the unique flavours and textures of our ingredients to shine through.

Explore our menus
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Feel the Buzz

Our restaurant interiors are inspired by the rich heritage of the building, when Manchester was a hive of economic activity and the city played a leading role in the industrialisation of Britain.

The gold colour is a nod to the symbol of Manchester, the worker bee, and reflects community, unity and industry – all values that we embrace wholeheartedly.

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Tom Kerridge

Since opening The Hand & Flowers in 2005, Tom Kerridge’s career path has progressed and grown with the support of his wife Beth and many key members of staff, allowing the business to grow and diversify.

In 2011, The Hand & Flowers was the first pub to receive two stars in the Michelin Guide, an accolade that is still held today. Tom opened his second pub, The Coach, in 2014 which received a Michelin star in 2017.

In 2017, Tom opened The Butcher’s Tap in Marlow, which is a fully operational butchers and pub under one roof. And finally, in September 2018, Tom opened his first restaurant in the capital at the Corinthia Hotel London, Kerridge’s Bar & Grill.

Tom has hosted and appeared on several television programmes, and is also the author of a number of best-selling cookbooks, including Lose Weight for Good and Fresh Start.

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Connor Black

Connor Black has joined our team as head chef, here at Tom Kerridge’s Bull & Bear restaurant located in Manchester’s luxury boutique Stock Exchange Hotel.

Arriving in Manchester from Marlow, Connor was previously Sous Chef of Chef Tom's The Hand and Flowers and also head chef at The Shed, its intimate 10-cover private dining room.

Bull & Bear is Connor’s first full head chef role at the age of 25.

In 2012, Connor wrote a letter to Tom Kerridge at The Hand and Flowers requesting work experience. Following this Connor did a week in the kitchen at the two-Michelin starred pub in Marlow, and impressed Tom so much that he offered Connor a permanent role in the kitchen, where he worked until 2015.

He then spent two years working in Australia in top end Sydney restaurants including Gastro Park, Cirrus and Oscillate Wildy.

On his return to the UK, Connor came back to Tom Kerridge at The Coach in Marlow before joining the openings team for Kerridge’s Bar & Grill. He then returned again to team at the Hand and Flowers.

Now the next step in his career is heading up the kitchen here at The Bull & Bear.

We recently had our Sunday Roast named as ‘the best in the UK’ by Rate Good Roasts. Served by Connor and the team every Sunday as part of ‘Sunday Sessions’ the roast dinner has become a firm favourite at the restaurant since launching over two years ago highlighting the quality food on offer here at Bull & Bear.

Connor’s cooking ethos is aligned with Tom’s to focus on maximising flavour, with minimum fuss where each ingredient stands out.

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