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Albert’s Lancashire hot pot
tender braised lamb and winter vegetables topped with golden hot pot potatoes

Braised meatballs
spicy lamb meatballs with chilli, fennel seeds and garlic,slow cooked in a rich tomato ragu

Posh fish pie
locally smoked haddock, salmon and baby prawns in a creamy fennel sauce, topped with buttery mash

Chicken rogan josh
Kashmir spiced chicken breast in an aromatic tomato sauce,with sweet plum tomatoes and fresh coriander

Cheese and onion pie (v)
caramelised onions and creamy Lancashire cheese, topped with golden puff pastry

Traditional lasagne
fresh pasta layered with rich tomato bolognaise and a creamy white sauce, finished with parmesan shaving

Slow cooked chicken with shallots
in a red wine sauce with mushrooms, sweet garlic and thyme

Wild mushroom lasagne
wild mushrooms, spinach and feta lasagne


Wild rocket, oakleaf, cos and fresh basil leaves with lemon vinaigrette

Thick cut granary bread with butter anda selection of oils and vinegar

Chef ’s choice of seasonal vegetables

Waldorf salad with dolcelatte

Buttered baby new potatoes with fresh mint and dill

Toasted garlic and rosemary ciabatta

Fragrant rice with coriander and shallots

Warm stone baked flat bread

Caesar salad

Homemade bread and oils

£17.95 two main courses and two accompaniments

£20.95 two main courses, two accompaniments and desserts

£20.95 three main courses and three accompaniments

£23.95 three main courses, three accompaniments and desserts

Additional side dishes – £3.00 per head

Minimum catering numbers of 30
This menu is available in The Harold Riley Room and The Ellesmere Room

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