Taste Of Lancashire Carefully selected to bring you back to the wonderful offerings Lancashire has produced
STARTERS
Caramelised Braeburn Apple Morecambe Bay Potted Goats cheese soufflé with Bury black pudding and whole Shrimps served with toasted served on a bed of rocket salad, grain mustard cream sauce 4.95 wholemeal sourdough 9.95 with red onion jam 5.75 Haslingden and Bury are known Lancashire is surrounded by 137 miles of Capra goats’ cheese is made on the particularly for their classic blood pudding, stunning coast line; Morecambe Bay is known McManaman goat farm, it’s a small family run great served fried or part as a full for its large tidal estuary that makes up farm with fewer than 150 goats near Preston, English breakfast, but increasingly used most of the Northern Lancashire coastline. it farms one of the best goats cheese creatively in high end restaurant menus. It is most famous for Morecambe Bay you will ever taste. potted shrimps.
MAINS
Lancashire Hotpot served with spiced braised Short Crust Butter Pie served with pickled cabbage, mint jelly and crusty bread 10.95 red cabbage and locally grown beets 8.95 The first Lancashire hotpot recipe was produced in 1677, Historically Butter Pie would be eaten on a Friday no list of must try Lancashire food would be complete without when meat wasn’t consumed by Lancashire’s Catholics, the famous Lancashire hotpot. A delicious lamb stew topped but it has become very popular and now served at all time. with sliced potatoes should be on all menus. Brown trout and chestnut mushroom risotto Corned beef hash, buttered sugar snaps peas topped with caramelised onion jam 12.95 and crusty baguette 9.95 The Trout is locally sourced just outside Garstang at The name is driven from the French, it means to chop. It became The Lake Cleveleymere where trout was first introduced in 1967. popular after the First World War ended. A quality pleasure like Drinkwater Mushrooms produces the Chestnut mushrooms no other, a thoroughly tasty and sustaining dish to have at any situated in rural Lancashire and established in 1969, 45 years time, topped with a Duck Egg. later and still family run whilst going from strength to strength.
Desserts [ All 5.95 ]
Manchester Pudding served Ginger Parkin with homemade Banoffee Pie served with with homemade custard, coconut vanilla pod ice cream English Lakes honeycomb ice cream flakes and Maraschino cherries An example of Yorkshire Lancashire divide, and caramelised banana slices A staple in school dinners until the mid 1980’s, two counties fighting over the rights of the Credit for this pie invention, the original Manchester Tart is a variation Parkin for centuries, now it’s often associated is owed to Nigel Mackenzie and Ian on an earlier recipe which was first recorded with Leeds but its origins are documented Dowding, they claim to have developed this by the Victorian cookery writer Mrs Isabella from Lancashire in 1650, also known to dessert in 1971 by amending an unreliable Beeton the author of The Englishwoman’s celebrate Guy Fawkes. recipe for “Blums” Coffee Toffee Pie. Domestic Magazine 1859.
All food prices include VAT at the current rate. All dishes may contain traces of nuts. Please advise your server of any allergies. (v) Denotes vegetarian TASTE OF LANCASHIRE
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