Inside the brand-new bar, restaurant, and workspace inside Manchester Central

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Inside the brand-new bar, restaurant, and workspace inside Manchester Central
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From coffee and pastries on the morning commute to after-work cocktails the new drinking and dining spot is billed as an all-day venue

Think of a convention centre and the first thought that comes to mind might be hundreds of visitors shuffling around pop-up stands and picking up freebies as they make their way around a maize of businesses.

The open plan space has been carefully designed to reflect not only the industrial curved architecture of the space - nodding to the history of the former railway station - but to create an easy flow between each of the different concepts so that visitors can experience the new venue at all points of the day.

The intimate restaurant, smartly tucked to the side features an open kitchen, gives diners a front-row seat on all of the action. At the helm is chef Liam Raynor, formerly of The Lowry Theatre, who will be busy crafting modern takes on European dishes. "We do a lot in-house too, not just in the kitchen but the bar too, so we do our own macerated strawberries, rhubarb and then we re-use ingredients where we can for our range of cocktails.

Breakfast, served between 8-11am, encompasses a range of mains, sweet treats, teas and coffees. From the mains selection, diners can choose from Grilled Caldwell's Sausage Butty with Cacklebean fried egg and Martin's bakery potato bun , as well as mushrooms on toast , butterbeans on sourdough and Alston Dairy Yoghurt with apricots, compressed apple, wild blossom honey and granola .

The beverage list become the evening centrepiece, where Junction's drink connoisseur Will Alston has created 15 unique tastes, including Tenth Summer - a delicate mix of Havana 7yr, pickled cherry, honey and lemon ; or the A Factor Sour – a refreshing blend of El Tequileno reposado, Avallen Calvados, agave, sherbet apple and citrus ; one of several cocktails also available as non-alcoholic.

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