Rethink the way you experience dining. Ancoat's Mana ditches the fine dining approach and opts for reinvention instead by ensuring quality in all the areas that matter from how the food tastes to where its being sourced. The restaurant provides seasonal British produce serving 12 to 18 plates in quick succession to guests with the goal of showcasing the best Britain's islands have to offer, at any given time of year. Simon Martin, former chef at the world-class Danish restaurant NOMA, is the man behind Mana and has brought Manchester a restaurant that can battle the best for both style and substance.

The 30-cover restaurant is open four days a week and sports a state of the art kitchen, promising soul in every aspect of the venue from the food to the seating. Decked out in neutral tones and statement lighting, Mana offers as much in the way of Instagram-friendly interiors as it does in delicious food. Dishes include sea urchin chawanmushi, yakitori-style eel and salt-aged ducked with bread source. It bears a price tag worthy of the offering – £105 a head for dinner and drink pairings starting at £75 – but not for the sake of an equally hefty profit. Rather, owner Martin says money goes toward restaurant expenses instead of making a profit so that it can continue offering the best of the best quality to diners. 'Pretentious' isn't part of its vocabulary. Mana is meant to redesign the typical high-end dining experience and set an example for what all good restaurants should be.