Higher Ground

The Festive Season is soon upon us! Bookings are now live!

Reservations are now open until 30th December. Head to our website for further information and how to book!

To celebrate the festive season we’ll be offering our seasonal feast sharing menu at £58 per guest from 13th November–30th December 2024 at dinnertime and £40 per guest at lunchtimes. Parties of 6x guests and over will be served the seasonal feast sharing menu. Our usual à la carte menu is available for parties of 5x or less.

For large Christmas parties or general December enquiries please email [email protected]

If you’re looking for the perfect Christmas gift for a family member, friend or work colleague, you can purchase a gift voucher via our website. Link in our bio.

We look forward to welcome you all!

Baby corn on the cob and Garstang Blue rarebit. Eat with your hands! 🌽🌽

We’re closing for a summer break! Our last service is on Saturday 24th August and we reopen on Wednesday 11th September.

We look forward to welcoming you before the break - will be open as usual during this period!

Great White tomatoes from , cured trout and last year’s salted plum.

Plum kernel custard tart with Opal plum.

Last year’s plum stones with the first of this year’s English plums.

Whipped salted fish, Atomic Grape tomatoes from and cherry blossom from

A huge thank you to everyone who nominated Higher Ground. We are extremely proud and grateful to have retained our listing in The ‘s 100 Best Local Restaurants 2024!

Hand-dived razor clam served in its shell with green strawberry and lemon verbena.

On Sunday 4th August our collaboration with continues with all day grooves at and a late-night party at !

and friends will descend on Flawd from 1pm-7pm, playing vinyl grooves all afternoon.

The party will move to Higher Ground from 8pm where a line-up of guest DJs will let loose on the Rainy Heart sound system; a mix of vintage 1970s BBC monitor speakers and some THX-certified cinema subwoofers designed by JBL.

The bar will be open all night long along with ⁩’s legendary Firebird Hope fried chicken sandwiches to see you through into the early hours.

It’s free to attend but you need to book a ticket from RA - the link is via Higher Ground’s bio. It’s a day of music and fun that you won’t want to miss so get it in your diaries!

Poster by

We’re extremely excited to be returning to Edinburgh over weekend to reunite with Jo, Anna, Jimmy and Team at their recently opened wine bar and restaurant .edinburgh

On Saturday 13th July the finest summer bounty of produce will be celebrated in a collaborative menu upstairs in the restaurant and some classic dishes will be added to the wine bar menu downstairs.

and Jo will be selecting some special bottles from Timberyard’s notoriously deep and extensive cellar that will be available by the glass.

You can reserve a table via Montrose’s website which you can find via the link in our bio.

We can’t wait to see you there!

The first of this year’s heirloom cucumbers from served with raw, hand-dived Orkney scallop and lemon verbena 😎

Delighted to have been listed amongst OAD’s casual list for Europe alongside many of our favourite places to visit across the continent!

View the 2024 Europe Casual list via the link in our bio.

🙌

Here’s a selection of a few hidden gems that can be found on the current wine list and are all tasting beautiful right now. Wines that have a bit of age to them and might not be so easy to find these days….

Maison Valette Mâcon-Chaintré 2017
Allante et Boulanger Phenomaynal 2018
Yannick Meckert Sable Rose Rouge Aérien 2020
Jean-Yves Péron Champ Levat 2017
Axel Prüfer Jalava 2020
Domaine Matassa Brutal Orange 2022

We are completely blown away to be voted in at number 16 at the by our industry peers.

It’s an incredible reflection of the hard work and dedication from all of our teams at Higher Ground, and - without them, none of this would be possible.

A big thank you to all of our guests and to everyone who has supported us in this journey and we can’t wait to keep pushing forward!

Huge congratulations to and .mana - the future in Manchester is brighter than ever!

Chilled spider crab leg with a herb mayonnaise on tonight’s menu.

Make a reservation via the link in our bio!

We’re excited to be growing the Front of House Teams at Higher Ground and Flawd!

If you have a passion for creating memorable guest experiences, enjoy working with local produce and wish to join a dynamic team, please send us your CV and a cover letter to [email protected]

All levels may apply and we look forward to hearing from you!

Pig head and sherry terrine with last year’s wild garlic capers. Made using the head of a pig we’ve been working our way through from

The first of the sugar snap peas from with smoked cod roe and cured yolk.

We are absolutely thrilled to be hosting Dynamic Vines in Manchester next month for a special tasting that will showcase over twenty five different winemakers and sixty different wines!

On Monday 3rd June, the tasting will take place at Higher Ground from 12pm until 8pm and is open to all those in the trade AND to the public. Anyone who has an interest in wine is welcome to come and taste through what will be a very memorable selection.

All of the wines being poured will also be available to purchase through Dynamic’s online retail shop and can be sent direct to your home. If you work in the wine business it will be a wonderful opportunity to taste through a wide selection of wines from many different regions and to meet Fred and the Dynamic team.

Dynamic Vines, founded by Frederic Grappe, is one of the most important wine importers in the country. With a carefully selected portfolio that includes many of our favourite winemakers, Fred has been focussed on cellaring wine from the very beginning in order to always have a deep selection of vintages. With an unrivalled knowledge and passion for the wine growers he works with, Fred has been an inspiration for us since we started and we could not be more excited to be hosting him and his team in Manchester for the first time.

You can register and get your free ticket through the event link in our bio. Get the date in your calendar as it’s definitely not one to miss!

Nominations are open for The Good Food Guide’s 100 Best Local Restaurants ’24 and we’d love your vote!

We were extremely grateful to have been included within last year’s list - testament to so many of our regular guests who support local within Manchester!

To nominate, follow the link in our bio! Nominations close on Wednesday 22nd May.

Chorlton honey custard tart with honey ice cream.

John and Wendy Eaden have been beekeeping in South Manchester since 2012 and we were fortunate enough to meet them four years ago. They have been supplying us raw honey ever since.

A few special arrivals that have recently come in to the cellar. Time to celebrate these much needed sunnier days! 🍾

Hand-dived Orkney scallop with roe butter, roasted over coals.

Michael, Head Grower of , discussing the weekly delivery and the first of the radishes.

Beer braised red deer fa**ot, Polyspore mushroom and wild garlic.

As soon as you open the beverage list at Higher Ground you’ll see the wide variety of large format beers we have.

Many of these beers are lambic in style - wild fermentation, barrel-aged and bottle conditioned, meaning they don’t need to be enjoyed fresh, but similar to wine evolve and get better with time. We’ve been cellaring many of them for years and they’re now at the perfect drinking age.

The majority of breweries we work with are based in the UK and it’s so exciting to be celebrating these styles of beer which are on the same level as the best breweries in Belgium and other countries in the world.

Enjoyed over the course of an entire meal, or shared as an aperitif with a group of friends, a bottle aged beer is such a great beverage to enjoy with food. Not enough people do it which is why we try to tempt you with those first pages!

Orkney scallop served raw, last year’s rhubarb and mustard leaves.

with a bag full of garlic grass from .uk !

Forced rhubarb seasoned with quince eau de vie and Issy and Bob’s bay leaves.

The end of the Yorkshire rhubarb season is fast approaching - come and get your fix!

A huge thank you to Daniela and Antonio from and Alex and Damiano from for making Sunday’s lunch such a special day. Thank you to everyone who came and joined us, and keep your eyes peeled for more Sunday events and collaborations coming soon!