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available Monday – Friday 12 – 6pm & Saturday 12.30 – 4pm



today’s soup

with freshly baked bread

potted mackerel

smoked mackerel with crème fraîche, lemon and dill, served with beetroot chutney and sourdough crisps

mushrooms on toast [v]

wild and field mushrooms with garlic and cream on toasted rustic bread

beef & horseradish risotto

pan-fried rump steak with a horseradish risotto, spring onions and red wine jus

moroccan chicken salad

with spiced aubergine, caramelised onions, green lentils, pomegranate, flaked almonds topped with coronation yoghurt


today’s fish

ask your server about today’s dish

chargrilled chicken

with a mushroom & tarragon cream sauce, baby baked potatoes and french beans

lancashire black pea hotpot [ve]

a hearty stew of black peas, pearl barley and beetroot with carrot purée and topped with crispy potatoes, served with home-pickled red cabbage and sourdough bread

coconut & lime fish curry

pan-fried sea bass, mussels and squid in an aromatic coconut, ginger and lime leaf curry with oriental vegetables and crispy sesame rice rolls

albert’s fish and chips

sustainably sourced cod fillet in a beer batter served with proper mushy peas and homemade tartare sauce – just ask your server if you’d like some bread & butter also available with beer battered halloumi instead of cod

steak frites

a tenderised 5oz rump steak, pressed until thin to give a tasty and tender steak, with thin cut chips, watercress butter and peppercorn sauce


buffalo mozzarella & tomato

with fresh basil and sun blushed tomatoes

artichoke, wild mushroom & rosemary

with garlic butter, porcini mushrooms and roasted shallots finished with watercress – no tomato

blue cheese & parma ham

italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes

spicy sausage

‘ndjula sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream

pulled chilli chicken

with sticky plum sauce, spring onions, fresh coriander and chilli

hoisin duck

shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander – no tomato


chocolate volcano

warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream

sticky toffee pudding

with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream

lemon and almond cheesecake

with crushed meringue and dark chocolate sauce

2 COURSES – £12.50

a discretionary 10% service charge will be added for parties of 6 or more

allergy information is available on request


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