We are Ning - The Concept

We Are Ning

Our Concept & Ethos

Ning restaurant, cookery school and catering service has been established in Manchester's bustling Northern Quarter since 2006.

We are passionate about Malaysian food and have been instrumental in setting a new culinary agenda.

In 2012, we were awarded Best Malaysian Restaurant at the Asian Curry Awards.

Style and simplicity, quality and value, individuality and hospitality - these are the values that stand Ning out from the crowd.

Set within a simple but chic venue and served by friendly waiting staff, Ning's design concept was originally inspired by the trendy noodle bars of Asian cities, with the relaxed and sociable ambience of continental European cafes.

Our aim has always been to be authentic and stylish without pretension. We remain independent and have ambitions to expand in 2012.

In 2009 we were shortlisted for Manchester's Restaurant of the Year award, and have received numerous reviews and testimonials.

We also act in a consultancy role for other newly forming Malaysian restaurants.

Ning is a strong supporter and agent of the global Malaysia Kitchen campaign by MATRADE, and are members of Marketing Manchester, Malaysian Restaurants Association (UK) and the Federation of Small Businesses.

We are a no-smoking, welcoming and inclusive venue. Although licensed to serve alcohol, all our food is Halal.

Our Brand Identity

The Ning logo device incorporates Malaysia's national flower, Hibiscus, giving a classy, feminine touch. This contrasts with the more rustic, masculine sound of traditional Gamelan music, with which the note 'ning' is associated.

Our logo is a registered trademark of Ning Ltd.

The Proprietors

Ning restaurant is co-founded by Andy Spracklen and Malaysian Chef Norman Musa and now run by proprietor Andy Spracklen.

Andy Spracklen (right) is Managing Director, taking responsibility for the marketing & PR, business development, management and operational oversight of Ning. His background is however as a town planner and urbanist.

As such he is passionate about the role of food culture in shaping attractive places, and is available as a consultant and strategist.

He is an excellent public speaker, and is available to speak at conferences, seminars and other events on subjects such as food culture, urbanism and town centre regeneration.

Our Approach to Sustainability

At Ning, we take an holistic approach to sustainability - socially, economically, as well as environmentally.

We treat our staff well, rewarding them all with social events and a fair share of tips; and we have good relations with our suppliers. Our in-house buyer is responsible for buying locally wherever possible, supporting local businesses and jobs.

We minimise waste through careful management, and recycle all cooking oil, glass, card, paper and aluminium. We have introduced energy and water saving measures, and we support charities through in-kind and financial donations on a regular basis.

We continuously aim to do better.