Having launched the brand in Whitechapel (London) this month, the Manchester restaurant will be located in the Velvet Hotel (Canal Street) and also operate under the chef’s Black & White Hospitality business.

With a menu centered around steaks and grills, it features “English classics alongside the French flair that epitomises Marco’s cooking style,” with dishes such as: rib eye, sirloin and fillet steaks; the pig mixed grill; roast rump of lamb à la Dijonnaise and ‘The Governor’s’ fish and chips.

Pierre White said: “What’s appealing about the chophouse is its simplicity. The menu is very simple and the whole idea is to be generous with the portions and to make things affordable.

“Another reason behind Mr White’s Chophouse is to revive what is a distinctively British idea, so it’s great to see it coming to fruition.”

Owner and chief executiveof Black & White Hospitality, Nick Taplin, added: “Mr White’s English Chophouse is sure to be a hit with diners and we’ll be looking to increase the number of venues over the coming 12 months.

“A lot has changed in the past few years and the demand for authentic, simple dishes has become increasingly popular. This is a trend we believe is here to stay.

"This concept is designed to offer a fresh alternative, where authentic, uncomplicated food served promptly is absolutely essential.”