Renowned local suppliers and seasonal cooking ensure that our food is fresh, sustainable and always bang on. We’re proud to use the best produce we can find to bring you the best dishes we can.
Typical starters on our a la carte menu include everything from a trio of beetroot with cashew cheese, crackerbread and pickled walnuts (the ideal vegan opener) to a slow-braised short rib hash with new potatoes, spring onions and veal jus topped with an egg.
Main courses vary from exceptional classics like our home-made steak and ale pie to nearby Tatton Park venison with dauphinoise potatoes, blackberries and buttered kale as well as well-sourced prime steaks from our grill.
Sunday lunch at The Bells of Peover is well-regarded - and with good reason. From the popular roast sirloin of beef or our trio of roasted meat to our traditional nut roast, everything is cooked with the same level of dedication you’ll find every day of the week - and served with herb roast potatoes, Yorkshire puddings, seasonal vegetables and our homemade gravy.
