I must say these were the most impressive dishes from head chef Adam Reid we've the pleasure to eat here. They're pushing for a star and if you are judging it by the food alone, (which is apparently Michelin's main criteria), I think they will get one in 2016. The hake and the suckling pig (from Holker Farm near Cartmel) especially are astonishing in quality, as good as anything we've ever had this year or any year.
Ox in Coal Oil. I photographed this twice so was lucky enough to eat the 'model' post shoot. This dish always knocks me back, how truly exquisite it is, no matter how many times I taste it.
Stellenrust Chenin Blanc Barrel Fermented Stellenbosch, South Africa 2014.
Pinot Blanc, Stopham Estate, West Sussex, England, 2013
Savennieres, Les Viex Clos Nicolas joly Anjou Saumur, Loire Valley France 2013.
Mondeuse Domaine Giachino Savoie, France 2013.
Gewurztraminer, Vendanges Tar dives, Trimbach, Alsace France 2007.
Below. The best FOH in Manchester.