I remember my first few years at catering college back when I was 17. The restaurant business looked very different back then. English cooking had a very poor reputation; all-day breakfast was the highlight. In those days, to try and think of any British chef would stretch most diners’ imagination.
How things have changed. These days, if the general public was asked to name a celebrated or well-known chef, the chances are the same names would repeat over and again, and the vast majority of them would be English.
So I think it only fitting that our St. George’s Day menu pays homage to some fine English chefs. I’ve had the pleasure of eating all of these dishes at some time or other during my career and I think they are truly worthy of a St. George’s Day menu.
You can view our special menu below, and book online by clicking here.
Menu
Cream of tomato, apple & celery soup ‘Miller Howe” (v)
Heathcotes black pudding with sweetbreads, bay leaf & baked beans
Parsley pie “George Perry Smith” (v)
Marinated salmon “Sharrow Bay”
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Roast scallops, pea puree with mint “Rowley Leigh”, tomato & gem salad
Faggots & mash “Gary Rhodes”
Goosnargh duck, cider potatoes, baby turnips & carrots, caramelised onion puree
Wild mushrooms on toast, poached egg, wild garlic “Terry Laybourne”
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Chocolate tart with honeycomb ‘Bruce Poole”, malted milk ice cream
Heathcotes bread & butter pudding
Plate of Lancashire cheese
Treacle tart “Heston Blumenthal”, vanilla cream
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Coffee & mini Eccles cakes
-Paul
