Posie, a cocktail bar on Marble Street in Manchester's Spring Gardens, has been recognised in the Michelin Guide just eight months after opening. The mention came earlier this month, with the guide praising its global wine list, its expansive collection of more than 30 classic and bespoke cocktails and mocktails, and its small plates selection that had 'plenty of flavour bursting out'.
Unexpected Recognition
Co-owner Sophie Robson told the Manchester Evening News: 'It really came out of the blue for us. When 10 Tib Lane was mentioned a few months ago, it was like the recognition that we thought we deserved because we'd been working so hard for five years.' She added: 'We've been striving towards brilliance there and to get our food to the highest of standards and getting to know people so that we would be seen as one of those top restaurants in the city. But that was a long time coming for us. So, to then open Posie and for it to then get mentioned in the guide eight months after opening was just absolutely fantastic.'
From Sandwich Shop to Cocktail Bar
Sophie opened Posie in October in a former Philpotts sandwich shop, alongside partner and cocktail pro Joe White, and former CBRB founder Ben Gretton. The trio, who also run 10 Tib Lane, named the venue after the flower, drawing inspiration from botanicals and flavours used in its cocktails. Being a cocktail bar rather than a restaurant makes the Michelin mention more notable. Sophie explained: 'It's actually still a bit of a rarity. They made quite a point of the fact that we're a cocktail bar that has really amazing food to go alongside it. It puts us in quite a separate bracket from most other places because of that.'
Menu Highlights
Standout cocktails include the Crunchy Nut, with Mellow Corn Whiskey and Amontillado Sherry, served with peanut honeycomb; the Raspberry Ripple, featuring gin, Campari, Dolin Rouge, and Lacto Fermented Raspberry; and the Jalisco Soda, made with El Rayo Plata Tequila, Lillet Blanc, Champagne cordial, and soda, topped with an olive. Sophie noted: 'Tequila is having a massive moment at the minute and as soon as people try it they're caught in their tracks. It's really light and refreshing, it's one of those drinks that people tell us they try to recreate at their garden parties.'
Food offerings include spiced lamb koftas, stuffed Gordal olives, pork sausage and white cream fettuccine, hash browns, and sticky honey toast with Baron Bigod cheese. Sophie said of the toast: 'It really helps cut through the Martini-style drinks and works with those flavours. Every time people try it, they're like 'wow, I wasn't expecting it'. It's always a positive reaction.'
Learning from Experience
Sophie, who also runs the Henry C neighbourhood bar in Chorlton, said the team used lessons from 10 Tib Lane to define Posie's identity. 'We realised with 10 Tib Lane that once you're labelled as something, it's incredibly hard to then step away with that,' she said. 'So, with Posie, it was about ensuring we were a cocktail bar first and foremost, that also does these really amazing dishes that compliment that.'
The proximity of the two venues—just five minutes apart—encourages customers to visit both in one evening. Sophie noted: 'We have a lot of our regulars from Henry C who will come into town and will go to both sites. There's also a lot of people who will take up the opportunity to enjoy the Happy Hours at both places.'
Challenges of Hospitality
Running three venues is demanding, but Sophie emphasised the passion behind it. 'I think being a small business, you realise there isn't really a hospitality school which will really show you how to successfully run and operate a business,' she said. 'You only get that kind of understanding by doing it for yourself. They say you won't make a profit in hospitality until at least two years. 10 Tib Lane was only successful after 18 months, that's something you have to factor in—that it's a lot of hard work to establish and build your name and reputation. It's far from easy, but we do it because we love what we do.'
All-Female Kitchen Team
Posie boasts an all-female kitchen management team, including Head and Sous Chefs Britt, Sophie, and Sian. Sophie believes this sets the bar apart in a male-led industry. She also credited Manchester's thriving cocktail scene, citing independents like Blinker, Speak in Code, Stray, Bar Shrimp, and Schofields. 'Manchester has allowed these businesses to thrive because they have supported them in their creative journey,' she said. 'When you can just tell that the team enjoys the job and can communicate with guests about aspects of the menu, people are willing to support and encourage that.'
