A £65 tasting menu like no other awaits you in this hidden warehouse loft – all dishes sourced from what’s turned up or been foraged on the day – in our case, the likes of lemony sprat and curd, bull’s testicle with unripe quince and the same windfall fruit partnering ox heart. If beef rib showcasing ultra-creamy fat sounds more conventional, fear not, a consignment of monkfish liver is arriving for tomorrow’s dinner. Served from ‘Europe’s most open kitchen’, you’ll feel part of the show as you nervously sip your matching natural wines from the Jura, Romania and Corsica (£35 a flight). It's the style-led brainchild of chef Sam Buckley, whose background includes stints at Juniper and L'Enclume. Perhaps Manchester's most challenging (and rewarding restaurant experience.