Eddie Shepherd’s Walled Gardens stretches the definition of a restaurant somewhat, serving just 8 guests a night, 12 nights a month, in a specially converted ground-floor area of his own Manchester home. Nonetheless, he’s a garlanded chef who specialises in plant-based cooking at the cutting edge, served over a 12-course tasting menu that might involve dandelion-petal fruit pastilles, charcoal-battered rose koji halloumi or vegetable charcuterie. Bookings open on Tock five months ahead and sell out fast. N.B.: It’s BYO.