An award-winning family-run business, The Lime Tree has been providing reliably good contemporary British cooking since 1987. Much of the produce comes from the family farm at Macclesfield Forest; fresh bread and pasta is made in-house. Brunch, set lunch and Sunday menus supplement the à la carte. A generous starter of plump, seared king scallops with smoky chorizo, cauliflower purée and rocket was packed with flavour, while an elegant main-course trio of market fish included perfectly cooked monkfish, sea bass and hake served with crushed Jersey royals, spinach and rich beurre blanc. Pan-fried Dutch calf’s liver was a robust, hearty dish, the tender meat seared outside and pink within, accompanied by punchy garlic mash, crisp onion rings and sweet onion confit. Desserts feel comfortingly old-school – velvety warm chocolate torte with pistachio ice cream, say – and arrive with wine pairings. The friendly service and crowd-pleasing menus delight the denizens of Didsbury.