At aether, the Dining Experience by acclaimed Manchester chef Adam Reid has been refreshed so that the dishes reflect the transition into the spring and summer seasons. We spoke to Adam about the inspiration behind the new dishes, as well as the move toward smaller bites to create a sense of elevated refinement that is in keeping with the aether experience.   

The original aether Dining Experience focused on warmth and comfort 

The first aether menu, prepared for the Private Terminal’s opening in November 2024, was designed to set the tone for the entire experience, reflecting both the Private Terminal’s surroundings and the guest’s onward journey.  

Situated at Manchester Airport yet nestled in the heart of Cheshire and bordering Lancashire and Derbyshire, aether draws inspiration from the rich regional landscape. The first menu was crafted as a celebration of that setting, a thoughtful balance between why people are travelling and the culinary identity brought to life by Adam Reid. At its core, the menu offered hearty and wholesome dishes, reflecting what people in the region often seek: warmth, comfort and familiarity. 

A menu refresh to showcase seasonal ingredients 

As we now enter spring and look ahead to a vibrant summer, the focus has shifted slightly from warmth and comfort to showcasing the truly exceptional seasonal produce on offer in the region. According to Adam, “This is a time of year when ingredients shine, and we are tapping into that to create dishes that leave guests with a lasting memory of Mancunian hospitality.” 

Talking about the inspiration behind the new menu, Adam said: “A lot of the flavours are lighter to welcome in the spring season, and more servings are bitesize and to share so guests are able to enjoy in a more relaxed fashion, which is more in line with the aether ethos.” 

“The dishes still invoke a sense of northern heartiness and homeliness, but with an elevated refinement which marries perfectly with the seamless airport experience aether strives to achieve.” 

Guest favourites sit alongside new culinary delights 

The menu continues to be centred around guest favourites such as the aether breakfast bun, ‘The French’ malt loaf & beef butter, and the hot smoked salmon & scrambled crumpet, while introducing a selection of fresh seasonal additions. These new highlights include honey roast swede with crispy sage & onion and yeast flakes; a three egg omelette with crushed avocado and chilli sauce; and a nostalgic rhubarb jelly served with cold custard and a ginger biscuit crumble.  

Serving enhancements align the Dining Experience with the aether journey 

As aether evolves, the menu is becoming more refined and adaptable, with a move toward elegant one-bite snacks. As Adam explains, “This approach allows us to refresh the offering more frequently in line with the seasons and the needs of our guests. While the presentation has become more polished, the interactive and sharing ethos remains. It is still about connection, just in a lighter and more curated form.”  

“A lot of the changes we have made to the menu are about tailoring the aether experience to the flow of the customer journey. Now, each menu opens with an array of snacks giving a range of intricate and super tasty offerings which streamline the service and enhance the customer experience.” 

This ‘tasting array’ allows guests to begin their breakfast, lunch or dinner with a trio of small plates that, together, create the perfect start to their meal. For breakfast, guests are served today’s fresh fruit soaked in elderflower cordial; buttery, jammy croissant pudding; and overnight oats with dried fruit, yoghurt & honey. For dinner, the three opening plates are beetroot & goat’s cheese cornet; Yorkshire pudding with Lancashire cheese; and ‘The French’ malt loaf & beef butter.   

Our network of expert suppliers is growing 

To support the evolution of the Dining Experience, aether has also expanded our network of trusted suppliers. Our new primary meat supplier is based in Yorkshire and provides exceptional quality lamb and beef. Adam says, “While locality does not always mean close by, we remain firmly rooted in the region. As an international hub for the UK, we are committed to a sourcing process that prioritises quality and connection without compromise.” 

We are still working closely with our original expert suppliers Pollen Bakery, Chorlton Cheesemongers and Cheshire Smokehouse, but have added a Cheshire dairy supplier and a farm in West Yorkshire to these original partners. Every ingredient continues to tell part of the aether story. It is a menu shaped by its surroundings: refined, regional and ready to welcome the world. 

A Dining Experience inspired by local surroundings 

Speaking about the seasonal refresh, Adam said: “Our focus is on delivering an effortless airport experience. For us, that means offering food that is calming, accessible and gently intriguing. We are not aiming to overwhelm with complexity, instead we want to surprise through story, flavour and place. Each bite is designed to reflect the local surroundings, with flavour combinations that are interesting yet approachable.” 

Discover the new menu

To enjoy the new Dining Experience by Adam Reid, reserve aether for your next trip out of Manchester Airport