Arcane is located at 2 South King Street, a bustling, up and coming area of bars & restaurants, and is the brainchild of owners Mark Taylor and Gary Kilroy.
The word ARCANE is defined as meaning “hidden, mysterious and understood by few”. The location and design of the venue goes a long way in describing what the owners were looking for and it takes a bold step away from the areas many concept bars.
The demise is found in the basement of the historic Queens Chambers building and boasts Grade II Listed features throughout, which the owners wanted to retain wherever possible. “The building is very old and the brickwork needed an awful lot of restoration to bring it back to life,” said co owner Mark, “this was key for us in our idea to develop a relaxed, unpretentious atmosphere where we can concentrate on our concoctions, products and service, and allow our guests to really enjoy themselves.”
For the owners, who have been friends for nigh on 30 years, this has been a lifelong ambition in the making. “It’s something Mark and I have talked about since I can remember,” said co owner Gary “so for us to be doing this is literally a dream come true! We’ve both worked in and around Manchester City Centre for about 15 years, so we know the area very well and feel that we can offer some extra qualities to Manchester’s bar frequenters. Great products and fantastic service go a long way and in an age where concept bars are rife, what’s wrong with just being a great bar?”
Mark and Gary are joined by bar manager Andrew Gray, recently part of Apotheca and Bakerie teams. “For those who know him, I think they will agree he oozes positivity and brings a fantastic creative influence with his ideas” said Mark, “and the three of us cannot wait to get ARCANE open and be part of Manchester’s vibrant bar scene.”
The bar has built a core team of dedicated bar tenders who first and foremost have a passion for their line of work and delivering a high standard of customer service skills. “Ingenuity and creativity in what you offer, and humility to ignore the status quo and offer any drinks in any way that the customer desires it to be served”.