Imaginative British food is served by chef patron, William Mills in this bright white contemporary space. A real family affair, Williams brother designed the interior which was created by their architect dad. Ingredients are locally sourced where possible and this is very much a restaurant with aspirations but one which remains enjoyable and unpretentious. It s a bit like the Aumbry, but less foodie if you like and appeals highly to its neighbourhood Didsbury demographic making booking ahead vital. Swine and herbs are trends but the menus atmosphere is characterised by pride and attention to detail. Start with homemade rosemary and roast garlic crumpet with beetroot ice cream or juniper-crusted pigeon breast with black pudding potato cake and a fried quails egg. Hearty mains could include fennel and mustard crusted fillet of pork wrapped in black pudding and ham or roast Goosnargh duck breast with a breadcrumbed poached duck egg. As Guardian food critic, Marina OLoughlin, recently pointed out, the desserts are flawlessly realised. Go for sticky date and Guinness pudding with Guinness sauce, clotted cream ice cream or tea and biscuits (aka earl grey crème brulee with rose garden garibaldi biscuit). Wines are a feature too, with a solid English selection including a number of sparkling delights.