Julian Pizer and Max Yorke opened this hard to find restaurant up on Manchester’s hidden street Deansgate Mews in 2022. Just down the way from previous project 3 Hands Deli, they may have built a reputation for knocking up some of the best butties in town but there is much more to them than sourdough and charcuterie – as this fantastic casual dining project proves.

The small plates menu features some of the most inventive dishes in the city, think sugar cured venison with cocoa nib, kola nut, smoked yoghurt and blackberry, or pearl barley with cider apple, roscoff onion and salsify.

There are also updated versions of dishes Pizer made a name for himself with when he was at The Edinburgh Castle: pickled ox tongue with sauce gribiche, and the outrageously good hay roasted hasselback potato with buttermilk and black garlic. Wine leans towards the low intervention end of things and there’s always a special cocktail or two, all to be enjoyed on the prettiest burnt orange booth seats in the city.