Nine years ago I organised a ‘Tapas Trail’ for the Manchester Food and Drink Festival – a couple of events cherry-picking small plates and wines from seven Spanish restaurants clustering around Deansgate. Even kick-off point the Instituto Cervantes cultural centre was on that very un-Ramblaslike thoroughfare. 

Heady days for Iberian cuisine in the city. Three of the participating restaurants (Iberica, Tapeo and Lunya) have since closed, leaving only La Bandera, Evuna and 30-year-old stalwart El Rincon de Rafa… alongside a certain El Gato Negro Tapas (the Black Cat) that was a cool newcomer back then. As I walked up King Street recently to celebrate its 10th anniversary I passed a shuttered-up Tast Catala, which closed down before Christmas after seven years’ trading. Even the combination of a multi-starred Catalan consultant chef and Pep Guardiola among the backers couldn’t keep it afloat.

Up to 2,000 covers a week rising to 2,500 when the outside terrace is open suggest the equally upmarket El Gato isn’t likely to follow suit any time soon. Ditto the Liverpool branch. Leeds, though, has been turned into a Black Cat Club, as has Habas higher up King Street, the group’s fruitless dip into Lebanese cuisine. Canto, a Portuguese venture, remains in Ancoats, now serving more generic Iberian small plates.

How Ripponden got ‘padronised’ by El Gato’s arrival

So the El Gato Negro mini-empire for 2026 is a far cry from chef patron Simon Shaw’s first bold Spanish step on the Pennine moors back in 2006. I think I’m safe in assuming that until this point the village of Ripponden was a stranger to the padron pepper or grilled octopus tentacle. Its gastronomic epicentre in those days was the annual pork pie competition in the Old Bridge Inn (1307).

It was a less historic terraced pub just along the main road converted by Shaw, a Birmingham-born chef with a fine dining cv, and Chris Williams, his front of house oppo from the duo’s London Harvey Nichols days.

Not quite as remote as it sounds, it was on a bus route. There was always the temptation to hike over the moors, though since these were the days before reliable satnavs on mobiles there might be pitfalls. Hence this memory that I recycled for my Taste of Manchester review of the ‘new’ El Gato on King Street:

“The last time I arrived for a meal at El Gato Negro my trousers were caked almost to the knees in farmyard mire (that’s the polite word). I was with two companions, hopelessly lost and then hopelessly late on our naive cross-moor hike to Simon Shaw’s Spanish restaurant. Finally we stumbled upon a pub, restored ourselves copiously with Timothy Taylor Landlord, got a taxi to El Gato and had an outrageously good fish feast. Simpler times.”

The quality of the food made the transition to Manchester under the new investment from Mills Hill Developments. Some quirky elements didn’t – like the paper menu/place mat, where you ticked boxes to give your order. The ebullient Chris Willams had departed long before, leaving Simon to take centre stage, backed by a remarkably talented kitchen team. Notably Matt Healy and Mark Kemp.

Back in 2009 Matt was Simon’s sous chef on Gordon Ramsey’s F Word when El Gato won ‘Best Local Spanish Restaurant.’ He went on to greater telly fame seven years later when he was runner-up on Masterchef the Professionals and these days runs two casual Forde restaurants in Ilkley and his native Horsforth. 

Ulsterman Mark has pursued his own ‘global small plates’ vision’ at Engine Social Dining in Sowerby Bridge since 2018. I was the first critic to review it – for Confidentials – and it is arguably the Calder Valley’s great dining success story of the moment. Mark, now 45, (below right) gives huge credit to Simon for really launching his career.

Mark Kemp on the Shaw fire that ignited the El Gato legend

“I had worked in a variety of kitchen jobs around Leeds but never really settled. Then through Matt Healy I was introduced to Simon at El Gato Negro where I knew very quickly this is the real deal. I had never met a chef quite like him, his presence in the room was felt immensely. His eye for detail was impeccable, he knew exactly what everyone was doing. He took no prisoners during service or with prep time and demanded your best at all times, no time for slacking.

“There were days I would hate him all day long but one beer with him at the end of the night and I was back to thinking he was the best again. It was never personal with Simon, he was just passionate and loved his food, his brand, his products and wanted you to learn from your mistakes, do your best at all times never cut corners or  become complacent.

“One of the hardest things at El Gato was keeping staff, I was there for three and a half years and it was very hard to attract good chefs and keep them, many came and went in my time there, Maybe because it was in Ripponden and hard to get to or was it the long days and hard work? For almost a year it was me and Simon, Matt had gone to London, another chef Dom to Australia. They left shortly after the Gordon Ramsay F word show and it was the busiest El Gato had been in years.

“Simon used to do a test on chefs when they came on trial and make them fine dice a chilli or a mirepoix, and sometimes the guys would be getting changed back into their clothes and out the door in 15 minutes, which was hard when you would think to yourself, yes a chef, another pair of hands please. I remember getting there at 7am and Simon would sometimes be asleep in the restaurant sat up with a hoover between his legs. He had to clean the restaurant for the next day on the night.

“It was tough but still I look back at my time very fondly and when I left for Shibden Mill Inn never got the same feeling of passion. It was mad at El Gato. I would be cooking seven to eight dishes at once, mini chorizo reducing, Alejandro chorizo, patatas bravas frying in a pan, 2 portions tiger prawns, baby chicken under the grill, chargrilling a quail skewer, while gently basting a monkfish on the bone, bringing them all together one after the other to Simon to plate.

“The man would line up the plates and perfectly send them all out, one after the other, sometimes sending back an over cooked tortilla, ‘eggs too dry – do it again’. Watch that chicken, Mark.! Turn the monkfish. And he wouldn’t even be looking at me. He just knew.  The buzz from the kitchen was the best. I’ve never had anything like that until I did the Engine. 

“My favourite dishes? There was so many, but I really enjoyed Simon’s version of a paella,. It was really fun to cook. Or his Andalusian fish stew,. Both hard to execute but so bloody tasty. Oh, and scallops a la mallorquina!.”

Looking forward now to El Gato’s third decade

One accolade shared by El Gato in both its manifestations is a Michelin Bib Gourmand. There’s also a constant roster of ingredients, the product of Simon Shaw’s early expeditions to the likes of San Sebastian’s pintxos scene or the Boqueria Market in Barcelona and a 20 year association with the importers Brindisa. Plus a continuing ability to employ native British raw materials without straying too far into fusion territory. France makes a regular contribution, too – Gillardeau oysters, exquisitely saline and fleshy. From family oyster beds in La Rochelle they are chosen because  they are the best.

When Simon went back to the stoves in February to prepare a King Street 10th birthday 10 course tasting menu, so many of those usual suspects were there in all their glory. The smoky Alejandro chorizo mentioned by Mark, here served with fondant potato and wood roast piquillo peppers; morcilla that’s a cut above most of of our native black pudding providing the filling for a Scotch egg on a bed of duxelles mushrooms: and the dish that exemplifies El Gato on a plate for me – fried baby squid on black ink rice with dots of avocado puree. Made up for the absence of octopus. Which, as it happens, is the favourite dish of Head Chef Milan Sojka who has been in the brigade for seven and a half years.

A lot of the current team are long-serving. One key figure, though, has departed in pursuit of his own restaurant. Carlos Gomes, former head chef of Michelin-starred Barrafina in London, arrived in 2017, bringing the dishes of his native Portugal to Canto, and in 2023 was promoted to group exec head chef.

Still El Gato Negro has proved itself a sturdy beast. Before decamping to Mulligan’s for a restorative Guinness after hectic hours on the pass he told me: “I’m excited to see us continue to play a part in the city’s thriving food scene, which I genuinely believe is the strongest outside London. I want to keep welcoming future generations through our doors and enjoy continued success, with Milan leading the kitchen.”

My great thanks for many of the pictures used here to Joby Catto www.jobycatto.com, who like me has been an El Gato regular for two decades and straddled both sites as their in-house photographic chronicler.

El Gato Negro Tapas, 52 King Street, Manchester M2 4LY. Items from the 10-course tasting menu will be available as specials from February 23 for one month. Tables can be booked here.