Housed in a Victorian restaurant in nearby Stockport, the restaurant—rich on concept—is worth the drive it takes to get here. With the growing vital emphasis on the fresh— in the dining scene—the “no menu” concept that the restaurant adopts really catches on. The food that arrives before you is based on the day’s ‘catch, harvest, slaughter’. That Chef Samuel Buckley, who previously worked at double Michelin starred L’Enclume, is behind it and this adds to the appeal. The comfort of fresh food can’t be overstated. Each dinner here being utterly unique in terms of that day’s ingredients and the way they are put together, tells its own distinct story. Where The Light Gets in is an especially good dining choice if you’re open to the unexpected surprise and a variety of flavours.