The story
The Walled Gardens in Manchester offers a rare glimpse into contemporary plant-based cuisine through an intimate, chef-led format designed by Eddie Shepherd. This micro restaurant hosts just eight guests per service, creating a deeply personal environment where every dish arrives from the hands of Eddie Shepherd. Eddie, who won Chef of the Year at the Manchester Food and Drink Awards and appeared on the BBC's Great British Menu in 2025, treats the converted ground floor of his home as both kitchen and dining room.
The tasting menu presents vegetarian and vegan iterations that emphasize a botanical approach to seasonal produce. Eddie draws on wild ingredients such as edible flowers, land plants, and seaweeds, applying innovative techniques to showcase their distinct textures and flavors. This commitment to sustainable sourcing has secured the restaurant high standing in industry lists, including a spot at No. 2 in the UK's Best Restaurants according to the We're Smart Green Guide and a Three Star rating from the Sustainable Restaurant Association.
Diners sit at a chef's table setting where Eddie prepares and serves each course directly, fostering a relaxed exchange between guest and cook. The room avoids formal stiffness, focusing instead on the progression of flavors and the quality of ingredients. The experience costs £130 per person for the tasting menu, and guests may bring their own drinks to accompany the meal, with chilled water and glassware provided alongside a wine fridge for cooling personal bottles.
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