22/02/2026
We’ve been meaning to try Higher Ground for a while - one of those restaurants that people who really care about food quietly rate highly. A Michelin Bib Gourmand in the city centre, known for seasonal British cooking done properly.
We chose the seasonal sharing menu (ÂŁ65pp), which felt like the best way to experience the kitchen in full. For this level of produce-led cooking, it feels incredibly reasonable.
The meal began with a celeriac soup with cane sugar cured trout, hot smoked over oak chips in-house - earthy and beautifully balanced. Then came wholewheat bread rolls with Lancashire butter, followed by Curing Rebels Taormina salami and yellow pea and garlic fritters with Isle of Mull cheddar - simple dishes, full of depth.
For the larger plates, we had Jane’s Farm pork with parsnip, January King cabbage and preserved garlic, rich yet restrained, alongside hand-rolled pasta with pork, showcasing the kitchen’s attention to texture and seasonality. Comforting mashed potatoes with caramelised onion and toasted yeast and fresh mustard leaves from Cinderwood Market Garden brought balance and brightness to the table.
We finished with Robert Tomlinson’s rhubarb and sherry trifle - bright, sharp and vibrant - a perfectly judged ending.
From our table, we could see straight into the kitchen, watching the team work with calm precision - a pleasure in itself and another reminder of the care behind each plate.
The wine list is extensive and thoughtfully curated, spotlighting small-scale, low-intervention winemakers from across Europe. The space is effortlessly chic without feeling pretentious, and the staff were warm and accommodating, substituting beef dishes for us seamlessly.
By the end of the evening, we completely understood why Higher Ground is spoken about so highly. Thoughtful, confident cooking rooted in seasonality, delivered with warmth and care - a Bib Gourmand that feels entirely deserved. We will be definitely coming back to try the spring/summer menu.