Life & Work with Howard Manning of Clayton, NC

Today we’d like to introduce you to Howard Manning

Hi Howard, please kick things off for us with an introduction to yourself and your story.
Howard McIntyre Manning grew up immersed in the rich culinary traditions of South Carolina where he developed a passion for cooking at an early age. He went on to study the culinary arts at Johnson and Wales University in Charleston, SC from 1995-1999. While attending culinary school, Manning worked in the kitchen at the award-winning Anson Restaurant (Wine Spectator Award of Excellence and cover of Gourmet), an opportunity to observe and learn from Christopher Nason who was developing “Southern Flavors –
Contemporary Cuisine of Charleston Heirloom Foods” during this time. During his four years at J&W, Manning also had a summer internship at Debordieu Country Club between Pawleys Island and Georgetown, SC. He also worked in various kitchens including T-Bones on the Market, Kaminsky’s and Southend Brewery and
Smokehouse on East Bay Street. In 1999, Southend offered Manning the job as sous chef where he gained experience helping to develop a menu that combined fresh, local dishes and attractive prices. Manning went on to become executive sous chef at the Southend Brewery and Smokehouse on the St. John River in downtown Jacksonville, FL for several years until he made the move to Raleigh, where he worked as
executive chef with the Southend Raleigh store. In 2007, Manning was recruited as executive chef
for Yancey’s, a downtown Raleigh restaurant that was to open on Fayetteville Street. They opened in
the old Hudson-Belk Building, where Manning designed the kitchen, wrote policies, hired staff
and created the menu, featuring New Orleans, Cajun, Creole style cuisine. He was then recruited
to assist Chef Ryan Conklin in re-vamping the menu at Rex Hospital, where he honed his craft in
health-conscious dishes. In March, 2017, Manning was invited back to be
guest chef at the unveiling of the new demo kitchen at the Heart and Vascular Center at Rex
Hospital. During this time, he also had the opportunity to study in France under chefs Erick
Vedel and Madeleine Vedel at Provence Cooks in Arles, learning how to prepare local dishes with
fresh ingredients from the bounty of Provence. Manning’s culinary style draws inspiration from his
southern heritage, his culinary training and his embrace of the southern coastal states as his
culinary home, combined with the best ingredients from local farms and purveyors. Based on this formula he has won numerous awards including winning the “People’s Choice Award” twice at “The Taste of Carolina.” He also won “Best use of Local Ingredients” 2013 at “The Taste of Carolina” and 1st Place at “Squealing on the Square” for his barbeque. In 2007, he won the “People’s Choice Award” for gumbo at “Toast of the Triangle.” In 2014, Manning, his wife Jennifer, 3-year-old Hannah and 1-year-old Henry opened Manning’s on Main Street in their Clayton community. “My goal is to bring people downtown,” he said at the opening.
With such an exciting venue that boasts a rooftop patio, a large dining room, an upstairs reception
room and two rooms for private parties and meetings, coupled with Manning’s exciting
southern coastal menu, his vision has become a reality.
From the careful design and renovation of the century-old building on Main Street to the
decoration with family pieces and whimsical artwork, Howard and Jennifer are building an
experience. “We serve southern coastal cuisine with a fabulous dining and drinking experience
that Clayton had never seen before,” he said. “We invite you to join us as so many in the Raleigh,
Clayton and Durham areas already have. And, as I always say, ‘Whatever you do, do it Manning style
– 406 East Main Street, Clayton, North Carolina.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It has been fairly smooth however, staffing and prices have been the biggest struggle for the last 10 years. We try to make the customer feel comfortable and happy as if they were a part of our family.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I like to provide creative specials, having the freshest ingredients I can get my hands on, and sparing no expense for my customers. I would have to say I am known for my personality and interactions with customers. I am super approachable and love to hear feedback to better both myself and business each and every day.

My love for hands on and being involved with the day-to-day acti0n sets me apart from other restaurateurs. I am most proud of the relationship that I have built within my community and how I’ve been able to sponsor local events, charities, and team sports. I love my customers, and they love me back!

What are your plans for the future?
I would like to work for about 5 more years and then spend time at the ocean, maybe take my food truck down to Ocean Isle Beach and let them in on some of my fabulous eats. But don’t worry I will be making sure Mannings is in the right hands before that ever happens!

Contact Info:

• Website: https://www.manningsonmain.com/
• Instagram: https://www.instagram.com/manningsonmain/
• Facebook: https://www.facebook.com/profile.php?id=100063753842238