Richard Philips at Oddfellows

Oddfellows on Lower Bridge Street was originally built as Bridge House in 1676 by Dame Mary Calveley, a wealthy widow, whose guests included influential people of the time. The décor is quirky, yet completely charming, but these little odd bits weave the fabric of this nouveau cultural hangout, whether it is the indulgently furnished bedrooms, street-level pantry, walled garden or the brasserie.

Consultant Chef Richard Phillips' ideals are propagated on the menu, which is centred around home-grown produce, so a meal here could start with honey glazed seared local beef or pan fried, diver caught scallops, before moving on to slow cooked belly of 'Landrace' pork, and grilled calves' liver. Desserts include a Manchester tart for two and a Cheshire cheeseboard. Their wine cellar has over 100 bins, with superb vintages and champagnes and other interesting wines.

Smoked salmon and creamy scrambled eggs make for a satisfying morning meal at Oddfellows, and look forward to some afternoon tea chatter over plates of gourmet sandwiches and cakes and the Earl Grey.