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Menu

Food-wise, our elegant choices are updated regularly by Aiden Byrne and Head Chef Chris Chappell to make the best use of seasonally available ingredients. Think chicken liver parfait with pear and raisin on artisanal sourdough or black pudding Scotch egg to start, mains like herb-crusted salmon with brown shrimp sauce or Asian-style belly pork, and Eton “Tidy” or melting chocolate fondant on the classic puddings front. We’re not listed in the Top 100 Restaurants in the North West guide without reason!

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