Elnecot

Named after the first recorded name for Ancoats, Elnecot (meaning ‘lonely cottages’) takes its influence from historical cooking methods with lots of fermenting, a little foraging and a few nose-to-tail dishes.

Chef/owner and globetrotter Michael Clay’s menu is composed of British small plates with a smidgen of global influence, designed to share.

Dishes could include pigs head croquettes with Elnecot piccalilli, mutton casserole with Gran Moravia and chive mash, and er, disco cabbage.

On Sundays, they sweep the small plates aside and dish up glorious three-course lunches with main events including aged rib of beef, crispy pork belly and, of course, nut roast.

There is an excellent wine list, inventive and aptly named cocktails, and a range of interesting craft beers from local brewers such as Shindigger and Alphabet, rotating weekly.

As with so many of the Ancoats lot, local pride shines throughout the menu, with ingredients sourced from their neighbours Pollen Bakery and Ancoats Coffee.