Launched inside a former security cabin in Manchester's new Kampus neighbourhood, Higher Ground looked set to become one of the city's most exciting restaurants.
Launched by Joseph Otway, former head chef at Stockport's acclaimed Where the Light Gets In, and Richard Cossins, with whom he worked at New York's Michelin-starred Blue Hill Stone Barns restaurant, the residency was only up and running for a week or so before lockdown hit.
With their doors closed, the duo have turned their hand to selling veg boxes and meal kits instead - and now they've launched a cheese, charcuterie and wine delivery service too.
Available now from their online shop, there are three £35 packages to choose from, each containing a different bottle of natural wine
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