Stockport restaurant becomes only the third in Greater Manchester to receive four AA Rosettes

The restaurant in an old warehouse has a new surprise menu every single day.

Daisy Jackson Daisy Jackson - 29th September 2023

Where The Light Gets In in Stockport has been awarded a fourth AA Rosette, becoming only the third restaurant in Greater Manchester to receive the accolade.

The huge loft-like restaurant, tucked up the stairs on the top floor of an old warehouse, has a surprise menu every day.

With chef patron Sam Buckley at the helm, Where The Light Gets In plans each service around what produce they can forage, farm or find from local suppliers.

It means a dining experience that will never be the same on each visit and has earned it plenty of national and international acclaim.

Where The Light Gets In can now add a fourth AA Rosette to its crown, alongside its Michelin Green Star (awarded for sustainable practices).


It’s a ‘huge achievement’, they said on receiving the award. The only other Greater Manchester restaurants to hold this many AA Rosettes are the Michelin-starred Mana, and long-standing fine-dining restaurant Adam Reid at The French.

Where The Light Gets In said: “We are so thrilled to receive 4 rosettes from the @aa_hospitality.


“This is a huge achievement that highlights just how hard our team works to create an engaging and innovative experience for our guests each night.

“As proud as I am to receive this acknowledgment I am even more proud to work with the team that have achieved it.

“Thank you to the AA for your recognition and thank you to the team that makes me giddy to be here.”


Inspectors for the AA said: “Right in the centre of the old industrial part of Stockport, Where The Light Gets In is across the street from the Victorian market and accessed via steps to the top floor of a former coffee warehouse.

“Inside, red brickwork and plain floors with Scandi-style furnishings are illuminated by large windows and the lounge, kitchen and dining room all share same open space. Tables face the chefs and there are seats at the kitchen counter for those diners who want to be ringside.

“The style is somewhere between Scandi and Japanese, with occasional influences from China, and there’s a strong sustainable, no waste ethos.

“Flavours are defined, interesting and balanced. BBQ lobster tail dressed with lobster oil and sea buckthorn butter sauce might precede tender pork fillet topped with tiny pieces of crackling, purple spouting broccoli and spicy steamed pork dumpling. Finish with burnt apple sorbet and artichoke vodka.”

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