This large, loft-style restaurant is located on the top floor of a Victorian coffee warehouse and its open kitchen forms part of the room. The surprise menu is based on seasonal British produce and often incorporates foraged ingredients from the kitchen team. Adding to the sustainable approach, the whole ingredient is utilised by the kitchen, meaning nothing goes to waste and a range of pickles and ferments are incorporated into the dishes. The matching wine flights focus on natural options.

This restaurant is currently operating from central Manchester, while its Stockport premises undergoes refurbishment.