Farm to fork restaurants: the best in the North West

There is quite some experience behind owners Julian Pizer and Max Yorke at Another Hand, including time spent at Cottonopolis, The Edinburgh Castle and Hispi. In this intimate restaurant on Deansgate Mews, they put it to excellent use on an ever-changing, seasonal menu that takes advantage of some of the best suppliers in the region.

The first thing you notice when you step into fine-dining restaurant Climat is the view. Situated on the roof of Blackfriars House, you’re just above the city skyline, close enough to see the details of the architecture, but high enough to feel like you’re in the clouds.

Groobarbs Wild Farm & Field Kitchen comes from the brains behind Groobox; a Cheshire-based fruit and veg delivery box service.

Farmer David and his wife Rebecca built the restaurant on their agricultural land in Knutsford to showcase the fresh produce they grow and farm daily. They live by the mantra; ‘If we can plant it, we grow it’.

Opened in 2019, Henrock is part of Simon Rogan’s family of fine dining restaurants – set within Linthwaite House Hotel in the fells above Windermere. Here you’ll find seasonal ingredients, inspired by flavours and techniques discovered on the team’s travels around the world.

Moseley Hall Farm is home to 250 cattle, over 2,500 sheep, and in the barn once used for newborn lambs and their ewes, The Lambing Shed Farm and Cafe.

L’Enclume is Simon Rogan’s three Michelin-starred restaurant located in the Lake District village of Cartmel, which is widely regarded as one of the UK’s leading dining destinations. The restaurant is situated in a former 13th-century blacksmith’s workshop.

Mark Birchall, ex-head chef at L’Enclume, is chef-patron of Moor Hall, an outstanding, two Michelin star, five AA Rosette restaurant with rooms.

Situated in an atmospheric 14th-century building beside the pretty River Eea in Cartmel, Rogan & Co is the home of Simon Rogan’s Michelin-starred neighbourhood restaurant.

The Walled Gardens is a unique plant-based culinary experience from award-winning chef Eddie Shepherd. It takes place in an open kitchen in his own home in Whalley Range – and only eight guests can dine each night, making it one of the most exclusive restaurants in the city.

With no menu and esoteric wines, Where the Light Gets In doesn’t adhere to the typical fine-dining formula. But it’s been a success for Stockport, thanks to chef-patron Sam Buckley’s belief in doing things his own way.