Simon Shaw's contemporary take on Spanish tapas has made a triumphant arrival in city centre Manchester. All the vital Spanish ingredients are there – starting with the cured meats downstairs carved to order on a butcher’s block, morcilla Scotch eggs and cheese from across the peninsula, perfect for a nibble with a sherry at the long wooden bar Barrafina-style. The middle floor is a 50-cover sit-down restaurant offering all the theatre of an open kitchen centred around an epic piece of Barcelona kit – a Josper charcoal grill. So grilled meats and fish are a huge draw – the likes of onglet steak with patatas a lo pobre and rack of baby pork ribs with Pedro Ximénez glaze. The top floor is a cutting edge cocktail bar with a retractable roof.