The Parlour

60 Beech Rd, Manchester

Shockingly tender lamb shoulder, comedysized Yorkshires and a Sunday gravy that’s a week in the making; The Parlour’s head chef Nicola Duncan takes roasts very seriously. All veg is sourced from local suppliers and heads straight from farm to kitkitchen. Mounds of swede and carrot mash explode with flavour and the braised red cabbage (a Duncan family recipe guarded with Gollum-like secrecy) is soft yet crunchy, and perfectly spiced. The place doesn’t take bookings so get here early, park up in an armchair and sample a Northern brew or two while you wait. JB. 01618 814 871, theparlourchorlton.co.uk