曼彻斯特机场希尔顿酒店

This large, loft-style restaurant is located on the top floor of a Victorian coffee warehouse and its open kitchen truly feels like part of the room. The set sharing menu is based on seasonal British produce and often incorporates foraged ingredients; this combines with a low-waste ethos that involves using a range of pickles and ferments. Walk-ins are available at the kitchen counter, where you can enjoy low-intervention wines and bar snacks. The same team run Yellowhammer, a bakery and pottery studio just around the corner, which provides both excellent sourdough and tableware for the restau

This black-and-white timbered building is reputedly over 400 years old, but you wouldn’t know it from the smart, contemporary interior with a wonderfully bright feel. It’s the latest venture from experienced chef Aiden Byrne, who here offers his brand of detailed, eye-catchingly presented cooking via a tasting menu of technically adept dishes such as cured scallop with golden beetroot and white currant. Byrne delivers some of the dishes himself, at which point you will notice his infectious enthusiasm shining through.

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