Timbre as in postage stamp, size of a. In his weeny open kitchen, Mancunian chef-patron Chris Wright demonstrates what you can do with skill and simplicity, winning over his adopted city in spite of his self-taught status. Wright’s weekly-changing menu
is dictated by what’s fresh at market, so you might start with ham-wrapped calamari or caramelised onion and anchovy tart, then choose between cod with tarragon purée and pan-fried pork with red onions. Le Timbre’s fabulous signature millefeuille never comes off the menu; English Cheddar and Stilton from Neal’s Yard Dairy are another fixture. There are just 24 covers, so call in advance (it’s often Wright who picks up the phone), and glow with pride if you’re from Lancashire.