The steak chain owned by pubco Mitchells & Butlers sells more than a million steaks a year – and even fans of indie operations might see the attraction. With an emphasis on traceable, aged, hand-cut British beef these user-friendly restaurants feel just treaty enough, yet don’t involve debates about the influence of breed and feed. Manchester’s branch occupies the fabulous old Lloyds bank, overlooking busy Cross Street, and has a blood-red colour scheme that sends a subliminal message to order rare. The best choice is an on-the-bone rib-eye, dry aged for 30 days and served with fries and dressed lettuce, with sauce thrown in – though burgers, grills and non-meat alternatives (fish & chips, say) do exist. Warm up to the main event with the likes of pork belly bites, black pearl scallops with cauliflower purée, or a sharing plate of nachos, and cool down afterwards with ice cream and cookies.