Parking at Chandlers Restaurant
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Private drive on quiet street in front of house. Gated and well lit. Very convenient location: 2 min walk from Exchange Quay tram [more] stop/Salford Quays, approx 10 min walk to Old Trafford Football Ground, 15 min to Old Trafford Cricket Ground and only 15 min to City Centre.
10 Minutes walk to Man United FC. Private parking bay available for match days. Notice required.
24 hour availability. Walking distance to both football and cricket Old Trafford stadiums. Manchester Airport- Parking [more] possibility Regular 10 mins bus service to City Centre Manchester Close to Metro station
Gated driveway at side of house .
5 mins walk to deansgate/ 5 mins wak to olt trafford. perfect parking locations secure 5 mins walk to cornbrook tram stop
Parking space on a private development, 5 mins to M602, M60/M62 and metrolink service into manchester city centre Handy for [more] match days at Old Trafford Football Club, the Lowry, Salford Quays, Imperial War Museum.
The drive is situated a two minute walk to the nearest bus stop which can take you to Manchester City Centre in 7 minutes, as [more] well as Salford Quays, Old Trafford, The Trafford Centre and Salford Precinct. It is also a 3 minute walk to the nearest train station (Salford Crescent) to take you to Manchester Airport amongst other places. The parking space is set on a quiet street and has enough room to fit 4 city cars although I am only letting for 1 to avoid the blocking of the first car. The drive has secure thick gates and can be locked on request.
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Chandlers Restaurant
Find a Parking Space near Chandlers Restaurant
Modern Global
Average Price: £35 (€49)
Chandlers, the award-winning waterfront restaurant in the Copthorne Hotel Manchester, boasts a fabulous waterside location to compliment its excellent Modern International Menu. A perfect place for business entertaining, intimate dinners or to celebrate special occasions. Chandlers has a light airy ambience during the day, and a subtly romantic one in the evening. The seasonal menus produced by Executive Head Chef, Wayne Hatenboer are prepared using the finest fresh and local ingredients. Creations like baked wild mushroom and Madeira tea with celeriac, truffle and poached quails' eggs, followed by steamed crispy Gressingham duck with five spice set on balsamic vinegar and lemon grass infusion and rhubarb chutney. Luscious desserts too. Watch out for flambe dish specials - they are an entertainment in themselves.