INOUT MAGAZINE - Issue 16

naturalselectiondesign

EAT | DRINK STAY | EXPLORE

www.inoutmagazine.co.uk Summer ‘12 Issue sixteen

EAT | DRINK

STAY | EXPLORE

PICK ME UP

I’M FREE!

RESTAURANTS AND VENUES

Our indispensable guide to the best

places to eat, drink and celebrate across

the North West and North Wales.

COOKERY SCHOOLS...

…and the courses that will inspire

you to get back into the kitchen.

SUMMER DRINKS...

…and fruity cocktails from some

of the region’s best bars.

PLUS…

Food festivals - dates for your diary

Pick your own - what, where and when?

10 recipes from top chefs

Exhibitions and events – plus a

Liverpool Biennial preview

Making the most of your garden

MANCHESTER • CHESTER • LIVERPOOL & WIRRAL • NORTH WALES


The perfect setting ...

450 years in the making

Chester Racecourse is a unique venue with a rich heritage and

the perfect setting for your corporate events.

The racecourse is situated close to the heart of historic

Chester, flanked by the River Dee and overlooked by the

medieval city walls.

From a large scale conference or exhibition to a small team

building day we can offer an extensive range of facilities

throughout the course. Our brand new Pavilion Suite is the largest

multi function venue in the city and surrounding area.

The venue is supported by an extensive road and rail network with

excellent links throughout the North West. Chester train station is

just a few minutes walk away and Virgin Trains now provide a

direct service from London and the South.

• 35 separate, facilities available with capacity for 20 –700 people

• Comprehensive event planning and management service

• Full range of state of the art presentation suites

• On-site Holiday Inn Express hotel offering 97 en-suite rooms

• Award winning Restaurant 1539 offers modern British food and

breathtaking views

• Fully inclusive delegate rates available

• 60 acres of external space available for team building and break

out exercises

• Incorporate your event with a day at Chester Races or

a Polo match

• Convenient, secure on-site car parking, a short walk from the

historic City of Chester

01244 304 607

chester-races.com


BELVEDERE BLOODY MARY VODKA

062-065

CHEZ JULES

121

CHESHIRE COOKS

051

Appetite for Life

Air conditioning

Booking recommended

Watch the INOUT

Film online

KEY

Child friendly

Pets allowed

Outside space

Cocktails

Weddings

Conferences

Heli-pad

Disabled access

EATING OUT LIVERPOOL:Layout 1 5/11/09 08:34 Page 11

Wi-fi

Real Ale

Parking

Facebook

Twitter

WATCH THE

FILM!

www.inoutmagazine.co.uk

CHARCOAL MAGIC

042-043

A TASTE OF EXCELLENCE

104

CONTENTS

CONTENTS

086 OUT NEWS

006 IN NEWS

010 EATING IN

012 Recipes

024 Local Produce

027 Pick Your Own

034 Food Festivals

041 Bangers v Burgers

047 Plan Bee

048 Cookery Schools

053 Beer, Wine & Spirits

054 Top 10 Summer Drinks

067 INTERIORS

068 Interiors - with Style Inside

085 Kitchen Gadgets

THIS SHOWS

WHERE YOU CAN

USE THE INOUT

CLUB CARD

090 EATING OUT

092 Afternoon Tea

100 The Best Places For…

102 Manchester & East Cheshire

113 Chester & West Cheshire

127 Liverpool & Wirral

140 North Wales

154 VENUES & HOTELS

157 Have Your Cake & Eat It

164 HEALTH, BEAUTY

& STYLE

169 Summer Style: Her

174 Summer Style: Him

175 LEISURE, ARTS

& CULTURE

180 24 Hours in Chicago

183 Reviewed: Summer Sounds

& Holiday Reading

187 Summer Exhibitions

IN NEWS EATING IN INTERIORS OUT NEWS EATING OUT VENUES & HOTELS HEALTH, BEAUTY

& STYLE

LEISURE, ARTS

& CULTURE

Prices

Restaurants: Prices per head based on two courses,

unless otherwise indicated.

Hotels: Based on two sharing, plus breakfast

The Weber Shandwick Award for Raising the Image

of the Food & Drink Industry

JOIN FREE!

Join the INOUT Club today

at www.inoutmagazine.co.uk

189 EVENTS

192 DIRECTORY

Information is accurate at time of print. The publishers cannot be held responsible for mistakes or omissions. Reproduction in whole or part of any of the text, illustrations or photography

without the express permission of the publisher is strictly forbidden. All special offers are subject to terms and conditions (please contact individual bars and restaurants for details).

INOUTMAGAZINE.CO.UK CONTENTS 003

EVENTS DIRECTORY


WELCOME

EDITOR’S NOTE

WELCOME TO

THE SUMMER

2012 EDITION OF

INOUT MAGAZINE

What a few months it’s going to be. This summer is one of jubilation

and celebration, with the Queen’s jubilee, the Euros and, of course, the

Olympics. If the world had a food Olympics, I’m certain that Britain would

get a few golds – especially in the fresh produce, restaurant and teadrinking

categories!

After so many years working within the food and drink industry, I have

noticed a real shift in the approach to dining. Seasonal produce is still

hugely important, as is sourcing ingredients locally – but there has also

been a move towards a more relaxed style of dining, with platters and

sharing plates, bistros and brasseries sitting alongside the traditional fine

dining experience. There has also been a huge increase in the number of

cookery schools in the region (p 048).

Appetite for Life

EDITOR

DEPUTY EDITOR

SENIOR DESIGNER

ASSISTANT DESIGNER Hayley Sackett

PHOTOGRAPHY Dan Burns

WRITER

PRODUCTION ASSISTANT

ADVERTISING SALES

Giles Cooper

giles@inorout.co.uk

Rebecca Harvey

rebecca@inorout.co.uk

Dan Burns

dan@inorout.co.uk

John Wallace

(check out John’s weekly lifestyle blog

at www.inoutmagazine.co.uk)

Becky Hoose

production@inorout.co.uk

Becky Davies

becky@inorout.co.uk

Lisa Smith

lisa@inorout.co.uk

FINANCE

WITH MANY THANKS TO

Sally Thomson

sally@inorout.co.uk

Zoë Van Velzen, Víctor H. Martín-Alonso,

James Kirby and Oli Ellis (production),

Zandra (for the use of the freezers), Muriel,

James from Eprefix for never-ending IT

support; Bill the farmer for lending us

storage space; and Stan the man for

keeping the gardens at INOUT HQ beautiful.

Publishing and distribution:

UK IO Publishing Ltd, PO Box 3384, Chester CH2 4XP

Telephone: 01244 300 442 | Fax: 01244 301 840 | Email: info@inorout.co.uk

The summer is all about making the most of the outdoors – and that’s

exactly what we’ve been doing at INOUT. We’ve sampled refreshing

summer drinks and fruity cocktails (p 054-057), and worked with Style

Inside to give you some ideas for gardens and conservatories (p 068-

074). We’ve discussed the respective merits of bangers and burgers (p

041) and been buzzing around the North West in search of local honey

(p 047). But the outdoors is encroaching on the indoors too - who would

have thought that this summer you could be eating a chorizo burger in an

indoor parkland in the centre of Liverpool (p 129 and front cover)?

There is so much to see and do - walk on sandy beaches, stride

along the Sandstone Trail and the mountains of Snowdonia, tuck into

a ploughman’s (p 031), enjoy a bowl of fresh mussels and take real

advantage of all the other good things the area has.

There’s plenty of more information on restaurants, hotels, bars and events

in the region online at www.inoutmagazine.co.uk and on the INOUT App

(iPhone and Android) – or follow us on Facebook (Northwest INOUT)

and Twitter (@inoutmagazine) for regular news, views and competitions.

Have a wonderful summer

– don’t forget the sun cream.

THE WORD

The food, drink and leisure industry has some hugely passionate people at its forefront –

we get the opinions of some of the best from the North West.

011 Paolo Cilla - Head Chef at Il Forno, and partner in P&D Deli, Liverpool

011 Steven Burgess - Director of food and beverage at Camp and Furnace, Liverpool

025 Matthew Whalley - Director of Spitting Feathers Brewery and the Brewery Tap pub, Chester

025 Angela O’Leary - The Chocolate Box teahouse and cafe, Knutsford

090 Richard Thomas - Chief Executive of Chester Race Company

090 Ben Wright - Co-founder and manager of Joseph Benjamin, Chester

091 Ahmet Kurcer - General Manager at The Alderley Edge Hotel

091 Will Lyons – Director of the Monro Group, Liverpool

CAMP AND FURNACE

The Baltic Triangle, Liverpool

Camp and Furnace is a brilliantly creative, collaborative space

that houses a bar and eatery, gallery spaces, photography

studios – and two stunning spaces, called Camp and Furnace

respectively. Furnace is an indoor park complete with picnic

benches and the huge old furnace of the name, bare brickwork

and lofty silver birch trees. Then Camp, due to open later this

year, will be home to beautiful old retro caravans that you can

hire out – perfect as accommodation for wedding guests (did

we mention they have a licence?) The north European-inspired

food is superb – and they even help to brew their own beer with

the Liverpool Craft Beer company! Read more on p 129.

Don’t miss the next issue of

Appetite for Life

Get the defi nitive guide to staying in and going out delivered straight to your door.

Call the office on 01244 300 442 to subscribe.

SCAN ME!

004 WELCOME INOUTMAGAZINE.CO.UK


IN NEWS

NEWS

MYBUNJEE

Mobile phones – they’re notorious for being easily

lost, stolen or damaged. myBungee is a fabulous

little invention available in a range of funky colours

that fits snugly over the top of your phone then

clips to your clothing or bag – perfect for summer

holidays, festivals or whenever you’re out and about.

myBungee | www.mybunjee.com | 0845 689 2004

£6.95 (including p&p)

WIN A COOKERY CLASS

WITH ESSENTIAL CUISINE

Originally founded to provide outstanding stock, jus, glace and gravy to the

professional restaurant industry, Essential Cuisine now also offers a range of stock

powders that are packaged into smaller quantities for home chefs to use in their own

kitchens! They can be used in soup, stews, gravy and risotto, and are simple to use, as

well as delicious – and flavours include beef, chicken, fish, lamb, veal and vegetable.

WIN A SET OF CHAIRS

FROM CHATTELS

DESIGNER FURNITURE!

Whether you’re on the hunt for timeless classics or

designer pieces from the industry’s biggest names,

Chattels Designer Furniture in Chester sells an eclectic

range of designer and contemporary furniture. With the

finest designs from renowned manufacturers such as

Cassina, B&B Italia, and Knoll, you’re sure to be inspired

by the variety on offer. Chattels are giving you the chance

to win a set of four strikingly contemporary chairs – worth

£544. The Masters Chair range is by Philippe Starck with

Eugenie Quillet, which combines the silhouettes of three

modern masterpieces and won a Good Design award

in 2010. It is available in six colours – black, white, grey,

green, orange and mustard – which the winner will have a

choice between! Chattels’ slogan is “Imaginative Furniture

for Individuals”, and to get your hands on this fabulous prize,

they want you to come up with a new strapline!

To enter, send your name, address, contact number and

your idea for a strapline to competitions@inorout.co.uk

with the subject ‘Chattels Competition’, or on a postcard to

‘Chattels Competition’, PO Box 3384, Chester CH2 4XP,

before Sunday 19 August 2012.

Chattels | 42 City Road, Chester CH 3AE

www.chattels-designerfurniture.co.uk | 01244 322 280

We have a selection of these stocks up for grabs, alongside a cooking class with one

of the Essential Cuisine chefs! For a chance to win, send your name, address and

contact number to competitions@inorout.co.uk with the subject ‘Essential Cuisine

Competition’, or on a postcard to ‘Essential Cuisine Competition’, PO Box 3384,

Chester CH2 4XP, before Sunday 19 August 2012.

Essential Cuisine | www.essentialcuisine.com | 01606 541 490 | p 023

MORNFLAKE

OATS 2 GO POTS

A bowl of porridge really is the right way

to start your day - or in this instance, a pot

of porridge. Mornflake’s new Oats 2 Go

Pots are a quick and easy way to enjoy this

much-loved British breakfast. Available in

two delicious flavours, Original and Golden

Syrup, this handy breakfast contains

wholegrains and helps to lower cholesterol.

All you need to do is add boiling water, give

it a quick stir, leave it for a minute and it’s

ready to go, so you never have to miss out

on the most important meal of the day!

Mornflake | www.mornflake.com

01270 213 261

006 IN NEWS INOUTMAGAZINE.CO.UK


IN NEWS

IN NEWS

SPITTING FEATHERS BREWERY

BEER FESTIVAL

This summer, the popular Spitting Feathers Brewery Beer Festival returns to

their farm in Waverton! On Saturday 21 July, visitors can explore the farm, see

the beehives used to produce honey (which flavours their Honey Trap beer),

watch a demonstration brew, enjoy a roast (they raise their own pigs, which

are fed on used grains from the brewery) and listen to local bands who will be

playing throughout the day.

Spitting Feathers | Common Farm,

Waverton, Chester CH3 7QT

www.spittingfeathers.org

01244 332 052 | p 124 CHESHIRE FARM

ICE CREAM FROZEN

SMOOTHIES

PATCHWORK

Summer. It’s the season for sun, holidays and, of course,

ice cream. And who better to go to for delicious, awardwinning

real dairy ice cream than Cheshire Farm Ice Cream?

No stranger to producing innovative flavours, they are now

bringing out an exciting new product – fat- gluten- and dairyfree

Frozen Smoothies! Available in two flavours, Tropical and

Triple Berry, they are made using fruit juice and fresh fruit

pulp, with the creamy consistency of ice cream but with less

then 80 calories in each 100ml, making them a healthy yet

delicious treat.

www.cheshirefarmicecream.co.uk | 01829 770 446 | p 033

With more than 30 variations of chicken, game, fish, cheese, organic and

vegetarian pâtés, you’d be forgiven for thinking that Patchwork Pâté might

have had to alter the way that they make their delicious produce. But despite

huge demand, they still employ the same methods that Margaret Carter used

in 1982 when the company began! All of the pâtés are produced in small

batches, using ingredients that are as fresh and local as possible, with no

artificial additives, preservatives and colouring or hydrogenated fats in sight.

Now with 80 Taste awards under their belt, Patchwork Pâté are introducing

three new flavours, to pay homage to a truly Great British summer - Rosemary

and Thyme, Whisky and Marmalade, and Mushroom and Ale. These three

varieties all combine bold flavour combinations, with colourful, contemporary

packaging to match. This is the ultimate in patriotic pâté.

Patchwork Pâté | www.patchwork-pate.co.uk | 0845 123 5010 | p 029

SMARTHOUSE

Behind the smartest homes is Smarthouse, which has been

providing the highest quality home automation services

since 2006. Offering value and style to suit all budgets and

tastes, Premier League footballers and TV personalities are

amongst their diverse range of clients. With one of their

simple, easy to use installations, you can transform your

home at the touch of a button, with energy monitoring and

eco-friendly systems also available. Whether you want a

quality music system or a high-tech home cinema, unrivalled

design and a professional service are guaranteed, making

Smarthouse the smartest choice!

Free design and consultation for INOUT readers

– quote FCD-IO.

www.smarthousestore.co.uk | 0845 862 2134

INOUTMAGAZINE.CO.UK IN NEWS 007


IN NEWS

B&O BEOPLAY A3

Available from technology titan Bang &

Olufsen, the new BeoPlay A3 will change

the way that you use your iPad. Incredibly

sharp stereo sound combines with smart

innovation – this stylish dock can even

sense the orientation of the device, then

activate the relevant speakers accordingly,

providing you with the optimum audio

experience!

www.bang-olufsen.com

41 Hoole Road,

Chester CH2 3NH

01244 344 420

4 Pall Mall, 55 King Street,

Manchester, M2 4QL | 0161 832 6159

WIN A

CHEERBROOK

FARM HAMPER

After starting out selling homeproduced

Hereford beef at a local

farmers’ markets in Nantwich, which

received a huge response from

locals, Cheerbrook Farm opened their

own shop in October 2000. Since

then, they have been providing the

finest local produce with flair and

imagination, with the shop expanding in both size and the variety on offer – the butchery

counter is a masterpiece of colour and craft, and the bakery, deli shelves and café all show

a similar dedication to selling only the highest quality goods.

Cheerbrook are giving you the chance to win one of their fabulous Picnic Hampers every

month over the summer (until August) – for your chance to win, enter online at

www.inoutmagazine.co.uk or send your name, address and contact number to on a

postcard to ‘Cheerbrook Hamper Competition’, PO Box 3384, Chester CH2 4XP, before

Sunday 19 August 2012.

Cheerbrook Farm| Newcastle Road, Nantwich, Cheshire CW5 7EL

www.cheerbrook.co.uk | 01270 666 431 | p 042

WI FOODS!

DIZZY BLONDE HAS

THE BEAUTY, THE

BRAINS, AND NOW

SHE’S GOT THE

BOTTLE!

Dizzy has been a star in the making ever

since her first appearance back in May

2007; a seasonal delight that was always

destined to become a big success. She’s now

a true leading lady and one of Robinsons’

best selling beers – she’s so popular, in

fact, that from this summer, Dizzy Blonde

will be available by the bottle from www.

robinsonsbrewery.com!

From 4 August, Dizzy will also be available

in selected Sainsbury’s stores.

LET TYPHOO PUT

THE ‘OO’ INTO YOUR

J’OO’BILEE TEA

PARTY – OR ANY

OTHER SUMMER

CELEBRATION!

Tea is a British institution, and Merseyside-based

Typhoo has been producing Great British Tea since

1903. We’re sure that tea has accompanied the

Queen and all you readers in many momentous

decisions and significant events over the past 60

years as well as hundreds of every-day decisions

too, from sunrise to sunset and every hour in

between. This summer, Typhoo will be raising a

teacup to all that is good about being British – and

they’ll be helping one lucky reader to do the same,

with the chance of winning a case of six boxes of

160 teabags (which should keep even the most

dedicated of tea drinkers going a while…)

To enter, send your name, address and contact

number to competitions@inorout.co.uk with the

subject ‘Typhoo Competition’, or on a postcard

to ‘Typhoo Competition’, PO Box 3384, Chester

CH2 4XP, before Sunday 19 August 2012.

For almost a century, the Women’s Institute have been championing tradition in British

cooking and baking, and when it comes to cookery, they are celebrated for their

no-nonsense attitude, as well as the high quality of their recipes. The organisation has

acted as the voice of women since it formed in 1915, with the aim of revitalising rural

communities in the UK, and encouraging women’s involvement in the production of

food during the First World War - an ethos that has remained. They are now sharing this

rich heritage of wholesome, homemade goods through WI Foods, which launched

last November.

The idea to produce WI Foods has

been in development for several

years, with the aim of creating “the

closest thing to home made” – and

they now have a range of biscuits,

jams and chutneys, and a variety of

flours, too!

www.wifoods.co.uk | 0845 146 0549

www.typhootea.com

www.facebook.com/typhootea www.twitter.com/typhoo_tea

008 IN NEWS INOUTMAGAZINE.CO.UK


THE NEW WAY TO DO TV

BeoPlay V1 is made for the way you live and play. Hang it, suspend it, lean it,

whatever works for you. It is available in two sizes – 32 and 40– and features

powerful built-in stereo sound. Connect it to your Blu-ray player, game console

and Apple TV, and control it with one perfect remote control.

Visit our showroom to experience the all-new BeoPlay V1.

BeoPlay V1: From £1,999

Recommended price. Price depends on size and accessory, like the wire ceiling-suspension shown

in the photo (available summer 2012). Energy class C.

Bang & Olufsen of Chester

41 Hoole Road, Chester CH2 3NH Tel. 01244 344420

chester@bang-olufsen.co.uk www.bang-olufsen.com/chester

Bang & Olufsen of King Street

4 Pall Mall, 55 King Street, Manchester M2 4LQ Tel. 0161 832 6159

kingstreet@bang-olufsen.co.uk www.bang-olufsen.com/kingstreet


EATING IN - HOME COOKING

REAL

RECIPES

FOR THE

HOME

CHEF

Playing the perfect dinner party host, or purely

looking for a bit of culinary inspiration? Here

are 10 top recipes from some highly talented

North West chefs.

Sponsors of the Home Cooking section

ww.essentialcuisine.com/ homechef

010 HOME COOKING INOUTMAGAZINE.CO.UK


EATING IN - THE WORD

EATING IN

Paolo Cillo

Head chef at Il Forno, and

partner in P&D Deli

Steven Burgess

Director of Food and Beverage,

Camp and Furnace

“Three of the most important things in Italy are food, family and

football. Why? Because they are all an excuse to have fun and

spend time with the people you love! As a child in Italy, you are

surrounded by food - tomatoes, basil, peppers and olives, fresh

meat and fish.

In Basilicata, where I grew up, children get involved in family

cooking from a very young age, and I started working in family

restaurants when I was about 13. Here, I learned how simple

ingredients, prepared in the right way, could bring dishes to

life, and bring real joy to the people eating them. That’s what

we try to do at Il Forno, where I’m Head Chef, and P&D Deli

in Liverpool, by revisiting real Italian dishes, using the best

ingredients we can, making fresh bread, pasta and ice cream

every single day. Happily, I get to do this with my family, too. My

wife, Mariana, manages the deli café; my brother Donato coowns

the deli, and his wife (Antonietta) is the Head Chef there.

Food should always be a joy, never a chore, and when I see

people really enjoying my food, all the hard work is worth it.

I’m lucky – I have the food and the family. Now I just need FC

Internazionale Milano to do a tiny bit better next season…

PAoLO


“Food and drink can sometimes be over-thought. Yes it’s exciting

to try new weird and wonderful combinations of flavours, but

it’s also good to step back once in a while, take a good look at

all the constituent ingredients and let them do the talking for a

change. Simplicity is key, but to do simple well, you also need

a good helping of creativity. I take a lot of inspiration from the

Scandinavian style of cooking (where game and fish are common,

and smoking, curing and pickling are all essential skills in the

kitchen), as well as the idea of street food and food to be shared –

especially shared outdoors.

This fits in perfectly with Camp and Furnace, where the ethos

is all about enjoying the great outdoors. The menus I’ve created

here include many dishes designed specifically for sharing

with your friends with very little formality, including our popular

platters, picnic menus (the first choice of couples spending their

wedding day with us) and Sunday roasts, where 28-day dry-aged

Lancashire Sirloin and whole roast chickens come un-carved -

we’d rather hand the carving knife and fork over to our customers

so they can share it with their folks, their way.

Camp and Furnace is a pioneering concept that focuses on a

return to rural, artisan ways, but there’s no compromise on quality. I

work with high-calibre regional producers to ensure that standards

are constantly maintained - and we even take the time to handsmoke,

cure and salt produce ourselves on the premises.

Steven


INOUTMAGAZINE.CO.UK THE WORD 011


EATING IN - HOME COOKING

DARREN SHENTON MORRIS

Head Chef at Berties

Dining Room, Ruthin Castle

What is/was your favourite

cookbook?

Welsh Heritage Food and

Cooking by Annette Yates.

If you could cook for

anyone in the world (alive

or dead), who would it be?

Edward VII when he visited

Ruthin Castle.

If you could have an

allotment anywhere in the

world, where would it be?

Italy; warm, sunny and loads

of great produce!

Cod with a Rocket Crust

Preparation time: 15 minutes | Cooking time: 15 minutes | Serves: 4

INGREDIENTS:

4 skinless and boneless cod fillets

125g bread (to make

breadcrumbs)

70g salted butter

50g fresh rocket

4 fresh red onions

200ml vegetable stock

2 juniper berries

1 star anise

Halen Môn rock salt

400g kale

DRESSING

100g pine nuts

100g fresh rocket

100ml olive oil

1 clove of garlic

Halen Môn rock salt

METHOD:

1. Pre-heat your oven to 180C.

Place the bread into a food

processor and blitz until it makes

very fine breadcrumbs.

2. Add the rocket to the

breadcrumbs and blitz until the

breadcrumbs take on the same

colour as the rocket and the

mixture is fine and smooth.

3. Add the butter to the mixture

and blitz again until all the butter is

mixed in.

4. Place the mixture on a tray

and mold flat until it’s around 5mm

thick. Place it in the fridge to set.

Once set, cut it in to 4 pieces and

place them on top of the cod fillets

and oven bake for 15 minutes at

180c.

5. Roughly chop the clove of garlic

and place in a food processor. Add

the fresh rocket and the pine nuts

and biltz to create a paste. Add a

pinch of salt and then add the olive

oil gradually to create the dressing.

A good drink to go

with the dish...

JEAN MAX-ROGER

SANCERRE

C.M Cuvée 2010 - £36

Sancerre is perhaps

one of the most

prestigious wine

regions in the Loire

Valley, which is famous

for producing crisp,

rich wines. Made from

Sauvignon Blanc

grapes, Sancerre C.M

Cuvée is light and

fresh, with floral, fruity

notes. The ideal wine

to enjoy throughout

the day, this structured

and powerful wine

is also the perfect

accompaniment to

seafood dishes.

Ruthin Castle | p 095

Ruthin, Denbighshire LL15 2NU

Tel: 01824 702 664

www.ruthincastle.co.uk

012 HOME COOKING INOUTMAGAZINE.CO.UK


EATING IN - HOME COOKING

EATING IN

CHRIS HOLLAND

Head Chef at

The Alderley Edge Hotel

What is/was your favourite

cookbook?

Cookery books are a constant

source of inspiration, so I don’t

have a single favourite as such,

but at the moment I am a fan

of Quay by Peter Gilmore -

beautiful, natural food.

If you could cook for anyone

in the world (alive or dead),

who would it be?

I would love to cook for the

producers of Great British

Menu - my favourite cooking

programme (then maybe I can

get on it!)

Twice-baked three cheese soufflé with

truffled croutons (from The Alderley Edge Brasserie)

Preparation time: 30 minutes | Cooking time: 15 minutes | Serves: 4

INGREDIENTS:

56g butter

56g plain flour

Juice of ¼ of a lemon

½ tsp mustard powder

56g butter

255g cheese (a mixture of

parmesan, strong cheddar and

goat’s cheese)

90ml whipping cream

3 egg yolks

10 egg whites

Splash of truffle oil

210ml milk

Olive oil

Salt and pepper

Handful of spinach

METHOD:

1. Butter 4 ramekins with 28g of

butter, then use 28g plain flour to

cover the inside of the ramekins

completely. Tap out the excess flour

and set aside.

2. Gently melt 28g butter in a pan,

and stir in 28g plain flour to make

roux.

3. In another pan, warm 210ml milk

and add the ½ tsp mustard powder,

then slowly whisk this into the roux

to make béchamel sauce (white

sauce).

4. Add 255g grated cheese, and

whisk to make a smooth cheese

sauce. Set aside to cool.

5. When cooled, fold in the 3 egg

yolks.

6. Whip up 10 egg whites to a

soft peak with a pinch of salt, then

gently fold in the cheese sauce mix,

and fill the ramekins up to

2 3 from the top.

7. Place the ramekins in a tray with

boiling water half-way up (to make

a water bath), and bake at 190C

for 14 minutes.

8. Leave to cool and then turn out

onto grease-proof paper.

9. Place the soufflés in the oven

with a little cream and cheese at

180C for 5 minutes to rise for a

second time.

TO SERVE:

Serve with a bed of spinach and

croutons toasted in truffle oil.

If you could have an

allotment anywhere in the

world, where would it be?

I’ve never been one for

growing my own ingredients,

but the Seychelles is a nice

place to watch things grow

with a cocktail and a hammock.

Sounds perfect to me!

A good drink to go

with the dish...

INFAMOUS GOOSE WILD

ROCK

Sauvignon Blanc, New

Zealand - £22

The three cheeses

used in this recipe

(Parmesan, Kidderton

Ash and Cheddar)

require a wine with

good fruit and fresh

acidity – so this Wild

Rock Sauvignon

Blanc is perfect. If

stronger cheese was

used, you could try

a Champagne, or a

light red wine like

Pinot Noir.

The Alderley Edge Hotel | p 109

Macclesfield Road, Alderley Edge,

Cheshire SK9 7BJ

Tel: 01625 583 033

www.alderleyedgehotel.com

INOUTMAGAZINE.CO.UK HOME COOKING 013


EATING IN - HOME COOKING

PAOLO CILLO

Head chef at Il Forno, and

partner in P&D Deli

What is/was your favourite

cookbook?

Anything by Gianfranco

Vissani.

If you could cook for

anyone in the world (alive

or dead), who would it be?

The Inter Milan (FC

Internazionale Milano)

football team!

If you could have an

allotment anywhere in the

world, where would it be?

It would be back in Italy, in my

home town of Basilicata.

Squid ink risotto served with lobster, and

orange and basil pesto

Preparation time: 10 minutes | Cooking time: 30 minutes | Serves: 2

INGREDIENTS:

FOR THE RISOTTO:

100g Vialone Nano rice

20ml squid ink

300g lobster tail and claw

50g chopped onion

Salt

Extra virgin olive oil

25ml white wine

150ml vegetable stock

FOR THE PESTO:

20ml orange juice

20g basil

10g parmesan

5g pine nuts

10ml extra virgin olive oil

TO GARNISH:

10ml orange juice

10ml extra virgin olive oil

METHOD:

1. Heat the oil in a heavy based

pan. Once it’s hot, add the

chopped onion and let it cook

until soft (approx. 5-10 mins).

2. Add the rice and stir for 2

minutes.

3. Add the wine, stir, and allow it

to reduce almost to evaporation.

Gradually add the stock until it’s

absorbed.

4. Finally, stir in the squid ink.

5. In another pan, fry some oil

with the rest of the chopped

onions and vegetable stock.

6. Place the lobster in to poach

slowly. Allow to cook for only a

couple of minutes, then remove

from the heat.

7. To prepare the pesto, crush the

pine nuts, basil, parmesan, orange

juice and oil together in a pestle

and mortar until it combines (you

can also use a blender).

TO SERVE:

1. Using the lobster shell to hold

the rice, add the risotto and place

the cooked lobster claw and tail

on before topping with the pesto.

2. Decorate the final dish by

drizzling with oil and orange juice.

A good drink to go

with the dish...

CHIARETTO DI

BARDOLINO CLASSICO

L’Infinito (Rosé) £19.95

This intense and

fragrant bouquet of

ripe, mature grapes

balanced with a fruity

aroma complements

the sweet juiciness

of the lobster meat

and tangy flavour

from the orange juice

extremely well. The

crisp, fresh wine leaves

a refreshing taste after

this flavoursome dish.

Il Forno | p136

132 Duke Street, Liverpool L1 5AG

Tel: 0151 709 4002

www.ilforno.co.uk

014 HOME COOKING INOUTMAGAZINE.CO.UK


EATING IN - HOME COOKING

EATING IN

NEIL GRIFFITHS

Head Chef at the Olive

Tree Restaurant, and chef

at Cheshire Cooks Cookery

School

What is/was your favourite

cookbook?

Obsession by Nigel Haworth

from Northcote Manor.

If you could cook for

anyone in the world (alive

or dead), who would it be?

Ferran Adriá, who ran El Bulli

in Spain, which was regularly

voted the best restaurant in

the world. It is currently on

hiatus, and plans to reopen in

2014 as a creativity centre.

Pan-fried boned rainbow trout with mushroom,

treacle bacon and a micro herb salad

Preparation time: 25 minutes | Cooking time: 15 minutes | Serves: 1

If you could have an

allotment anywhere in the

world, where would it be?

Grenada, the ‘Spice Island’ in

the Caribbean, West Indies.

INGREDIENTS:

1 Rainbow trout

20g butter

35g treacle bacon

35g mushrooms

1 clove of garlic

½ tbsp chopped parsley

10g flour

1 tbsp sunflower oil

Salt and pepper

Small selection of micro herbs

METHOD:

1. To prepare the fish, remove

the head and cut the top fillet

away from the bones until you

get a whole blade underneath the

fillet. Rest a hand on top of the

fish and cut the rest of the fillet

away from the bones until you are

about 2.5 cm away from the tail.

Turn the fish over and repeat on

the other side.

2. Pull back the top fillet and snip

out the backbone, close to the

tail, with scissors. The fillets will

still be attached at the tail (you

can ask your fishmonger to do

this for you).

3. Melt the butter in a large frying

pan and as soon as it is foaming,

add the bacon and fry briefly until

lightly coloured.

4. Add the sliced mushrooms

and the garlic and toss over a

medium-high heat for 1 minute

until lightly cooked. Season with

salt and pepper and remove from

the heat.

5. Lay the prepared trout on a

chopping board and open up the

fillets. Season the cut face of the

fillets, then cover the bottom half

with the mushroom and bacon

mixture.

6. Sprinkle with a little parsley,

cover it with the top fillet and tie

the fish in two places with fine

string.

7. Season the outside, then

dredge with flour, patting off the

excess.

8. Heat the oil in a large frying

pan over a moderate heat. Add

the fish and fry for 2 ½ minutes

without moving them, until nicely

golden. Carefully turn the fish

over and cook for a further 2 ½

minutes until golden brown on the

other side, and cooked through.

9. Serve with a micro herb salad.

A good drink to go

with the dish...

LES COLLINETTES

SANCERRE 2010

£32

The ripe flavour of this

wine gives the dish a

very clean, crisp finish.

The elegant aromas

and dominant fruity

flavours together with

the other essences of

this dish, matched with

the sweet, mildly nutty

taste of the trout make

for a truly aromatic

palatal sensation.

Cheshire Cooks Cookery School | p 050

Tel: 01244 325 025

www.cheshirecooks.co.uk

enquiries@cheshirecooks.co.uk

INOUTMAGAZINE.CO.UK HOME COOKING 015


EATING IN - HOME COOKING

ALAUDDIN SHAH

Master Chef at Swadesh

Bowdon

What is/was your favourite

cookbook?

Probably my own in the next

few years!

If you could cook for

anyone in the world (alive

or dead), who would it be?

Queen Elizabeth II

If you could have an

allotment anywhere in the

world, where would it be?

I am very happy with my

current allotment in the UK.

Luft-E-Dariya

(Marinated jumbo king prawns with saffron, finished with a golden curry sauce and fresh coriander)

Preparation time: 40 minutes (including marinating) | Cooking time: 30 minutes

Serves: 2 as a light lunch or starter

INGREDIENTS:

FOR THE PRAWN MARINADE:

6 jumbo prawns

100g hanged (or Greek-style) yoghurt

1 tsp salt

1 tsp turmeric powder

10g ginger paste

10g garlic paste

1 tsp lemon Juice

½ tsp chilli powder

1 tsp mustard oil

½ tsp garam massala

FOR THE GOLDEN CURRY

SAUCE:

2 tsp ghee (or oil)

100g onion

10g ginger paste

10g garlic paste

1 tsp salt

¼ tsp turmeric powder

¼ tsp cumin powder

½ tsp garam masala

¼ tsp green cardamom powder

1 large tomato, chopped

50g fried cashew nut paste

50g yoghurt

Chopped coriander & ginger to garnish

METHOD:

FOR THE PRAWNS:

1. Preheat the oven to 200C, and

oil a baking tray.

2. Put all of the marinade

ingredients (except the prawns) in

a food processor and blend to a

smooth paste (you can also use a

hand blender).

3. Mix the prawns with the

marinade and leave for 30

minutes, or longer if possible.

4. Place the prawns on the

baking tray and cook for about 5

minutes or until golden brown.

FOR THE GOLDEN CURRY

SAUCE:

1. Heat the oil or ghee in the

saucepan, then when hot, add

the chopped onions and cook for

10 minutes until they are golden

brown.

2. Add the ginger, garlic and salt

to taste, stirring continuously.

3. Stir in all the spices, chopped

tomato, cashew nut paste and

yoghurt and cook it for another

6-8 minutes, until thick.

4. Once the curry sauce is ready,

place the 3 cooked prawns on

a plate and pour the thick curry

sauce over it.

5. Garnish with the chopped

coriander and ginger, and serve it

hot with rice or bread.

A good drink to go

with the dish...

CLOUDY BAY

SAUVIGNON BLANC

£45.95

This is a nicely

aromatic white wine

with a hint of passion

fruit and lemon grass

which complements

the flavour of both

the prawns and the

spices used.

Swadesh Bowdon | p 107

3 Richmond Road, Bowdon, WA14 2TT

Tel: 0161 941 5311

www.swadeshrestaurant.co.uk

016 HOME COOKING INOUTMAGAZINE.CO.UK


EATING IN - HOME COOKING

EATING IN

DARREN GALLAGHER

Head Chef at 1539 Restaurant,

Chester Racecourse

What is/was your favourite

cookbook?

The French Laundry –

Thomas Keller.

If you could cook for

anyone in the world (alive

or dead), who would it be?

My Mother – after many

years in the kitchen, being

taught by her, it would be

good to return the favour.

Roast breast of Goosnargh duck, hazelnut

purée, devils on horseback, fondant

potatoes and sherry vinegar reduction

Preparation time: 20 minutes | Cooking time: 35 minutes | Serves: 2 as a main

If you could have an

allotment anywhere in the

world, where would it be?

Italy , due to the beautiful

landscape and cracking

weather.

A good drink to go

with the dish...

INGREDIENTS:

METHOD:

FALSE BAY, SAUVIGNON

BLANC, WESTERN CAPE

2 duck breasts

2 large baking potatoes

2 sprigs of thyme

4 cloves of garlic

200g butter

400g hazelnuts (skinned)

200ml cream

6 prunes

4 slices of streaky bacon

40ml sherry vinegar

300ml jus

Oil

1. Cut the potatoes into 3 pieces

each (½ inch cubes).

2. Heat an ovenproof frying

pan on the stove and place the

potatoes in with a dash of oil.

Leave for about 1 minute, so

that one side of the potato takes

colour.

3. Add the butter and leave on

the heat until it starts foaming.

Add thyme and garlic, cover with

foil and place in the oven for 30

minutes on 170C.

4. In a separate pan, lightly roast

the hazelnuts and add in the

cream. Bring to the boil, and

then simmer until the cream has

reduced by half. Place into a food

processor and blitz until smooth.

5. Reduce the sherry vinegar and

jus in a thick-bottomed pan over

moderate heat, until it reaches a

syrup consistency.

6. Cut the streaky bacon widthways

in half and lay out 6 pieces.

7. Remove the stones from the

prunes and roll them in the bacon.

8. Season the duck breasts well

and place in a hot pan, skin side

down, and leave until the skin is

golden. Colour the flesh side until

lightly golden, turn back on to

the skin side, and then place the

prunes and bacon in the pan.

9. Cook on 180C for 6 minutes,

then take off the heat and leave

to rest, before assembling the

dish.

£26

Fresh, crisp and

subtly tropical, this

vibrant white wine

has flavours of apple

and gooseberry, with

citrus acidity. With an

intensity of flavour

from the Western

Cape region, it is

deliciously refreshing

and well rounded

with a clean mineral

finish - a great

accompaniment for

poultry dishes.

1539 Restaurant & Bar | p 121

The Racecourse, Chester CH1 2LY

Tel: 01244 304 611

www.restaurant1539.co.uk

INOUTMAGAZINE.CO.UK HOME COOKING 017


EATING IN - HOME COOKING

BEN BURNS

Head Chef at Bistro

Jacques, Shrewsbury

What is/was your favourite

cookbook?

It’s got to be Black Pudding

& Foie Gras by Andrew Pern

– his gastropub, The Star

Inn, was the first inn to get a

Michelin star.

If you could cook for

anyone in the world (alive

or dead), who would it be?

That’s easy - Kenny Dalglish.

I’m sure that he would like

our French twist on haggis,

neeps and tatties!

Roast breast of duck with parsnip purée,

peas a la Française and redcurrant jus

Preparation time: 15 minutes | Cooking time: 30 minutes | Serves: 4

If you could have an

allotment anywhere in the

world, where would it be?

I’d have to say the south of

France, just outside Nice.

Great weather, great lifestyle

and great produce.

INGREDIENTS:

4 duck breasts

PEAS A LA FRANÇAISE:

56g butter

16 small white pearl onions or 1

spring onion, chopped

¼ small iceberg lettuce, thickly

sliced

1 tsp caster sugar

¼ pint vegetable stock

450g fresh peas (weight after

being podded), or 450g frozen

peas

2 tbsp crème fraiche

2 stalks fresh mint

PARSNIP PURÉE:

120g unsalted butter

1 tbs olive oil

8 parsnips

Enough milk to cover the parsnips

in a pan

8 tbs double cream

REDCURRANT JUS:

4 tbsp of redcurrant jelly

½ bottle of red wine

FOR THE PEAS:

1. Heat the butter in a large

saucepan and add onions and

lettuce. Cook over a medium heat

for 5 minutes until soft.

2. Pour in the vegetable stock

and add the sugar. Bring to the

boil and cook on a fast boil for 3

minutes.

3. Add the fresh or frozen peas to

the pan, then cook over a low to

medium heat for 10 minutes (5

minutes for the frozen peas).

4. Just before the end of the

cooking time, add the crème

fraiche and gently mix; let it heat

through for 1-2 mins, then check

the seasoning.

FOR THE PARSNIP PURÉE:

1. Heat the butter and olive oil in

a pan, then add the parsnips and

fry until brown.

2. Cover the parsnips with milk

and boil until they are soft.

3. Drain and place the parsnips

into a food processor, and blitz

while slowly adding the cream.

Season to taste.

(The purée can be re-heated in a

microwave for 20-30 seconds.)

FOR THE REDCURRANT JUS:

1. Place the 4 tbsp of redcurrant

jelly in a hot pan with ½ a bottle

of red wine, and reduce to a

syrupy consistency.

FOR THE DUCK:

1. Pre-heat the oven to 190C-

200C

2. Trim off any excess fat from

the duck breasts, but leave a

good layer. Score down the fat

side of the breast and season.

3. Heat an oven-proof frying

pan on a hob, and add a knob of

butter and a drizzle of olive oil.

4. Place the breast, skin side

down, in the pan and let it colour

for a few minutes.

5. Turn the breast over and place

into the oven (190-200C) for 7

minutes, then remove from the

oven and let it rest for at least

4 minutes.

A good drink to go

with the dish...

CHÂTEAUNEUF

-DU-PAPE

Prince du Logis 2009

£20.50

For the richness of

the duck, you need

a good, smooth red

– a nice bottle of

Châteauneuf-du-Pape

would be perfect, as

the berry flavours in

this particular wine

work really well with

both the duck and the

redcurrant reduction.

Bistro Jacques Shrewsbury | p130

77 Mardol, Shrewsbury SY1 1PZ

Tel: 01743 243 538

www.bistrojacques-shrewsbury.com

018 HOME COOKING INOUTMAGAZINE.CO.UK


EATING IN - HOME COOKING

EATING IN

MOYO BENSON

Head Chef at Nova

Restaurant

What is/was your favourite

cookbook?

Le Repertoire De La Cuisine

by Louis Saulnier – it’s been

with everywhere I’ve cooked.

If you could cook for

anyone in the world (alive

or dead), who would it be?

One of the big daddies of

food, like Escoffier – I would

want to know what he thinks

of my food, to see what he

likes, and what he doesn’t.

Eton Mess, Nova style, with strawberry

jelly, sorbet and leather, and vanilla cream

Preparation time: 2 hours plus drying time for strawberry leather | Cooking time: 2 hours | Serves: 6

If you could have an

allotment anywhere in the

world, where would it be?

Peru. It has an amazing

climate and you can grow

absolutely anything there.

INGREDIENTS:

4 punnets of strawberries

FOR THE MERINGUE:

90g egg whites (approx 3 eggs)

175g caster sugar

FOR THE CREAM:

250ml whipping cream

Seeds of 1 vanilla pod

FOR THE JELLY AND THE

LEATHER:

Platinum-grade gelatine

Empty vanilla pod

FOR THE SORBET:

1 litre water

200g caster sugar

METHOD:

FOR THE SORBET:

1. Firstly, make a 20% stock syrup

by adding 200g of caster sugar to

a pan of water. Bring to a gentle

boil and stir until the sugar has

dissolved. Let it cool.

2. De-hull 1 punnet of strawberries

and place them in a blender. Cover

with the 20% stock syrup and blitz.

3. You can then either use an ice

cream maker to make the sorbet, or

place into a container and put into

the freezer for a couple of hours.

FOR THE JELLY & THE LEATHER:

1. De-hull two punnets of

strawberries, and place them in a

heat-proof bowl with the empty

vanilla pod.

2. Cover the bowl with cling film, and

then place the bowl above a pan of

boiling water (to form a bain-marie).

Make sure that the water isn’t

actually touching the bowl, and that

the pan doesn’t boil dry.

3. After 1 ½ hours, remove

the vanilla pod and strain the

strawberries, keeping both the

juice and the pulp.

4. Weigh the juice, then for every

200g of juice, add 4g of platinum

grade gelatine (if it is bronze grade,

add 5g per 200g of juice, or 4 ½g

if it is silver grade).

5. Let the jelly set.

6. For the leather, take the

strawberry pulp you have left from

making the juice for the jelly and

blend it until smooth.

7. Spread it out on a piece of

greaseproof paper and leave in the

open air until dry and nicely chewy

– this can take anywhere from 2-24

hours depending on the humidity, as

the strawberries need to dehydrate.

FOR THE MERINGUE:

1. Place the egg whites in a bowl

and leave them in a cool, dry place

for a few hours to let them dry

out (too high a moisture content

in the egg whites will make the

meringues floppy).

2. Using an electric whisk, start

whipping the egg whites until they

become foamy, then slowly add the

sugar, whisking all the time until

they form stiff peaks.

3. Pipe the mixture onto a baking tray

and bake for 45 mins at 120C, then

turn oven down to 52C for 1 hour.

4. Let them cool.

FOR THE CREAM:

1. For this dish we do not add

any sugar to this cream. It is best

to use whipping cream (40% fat

content) rather than double cream

(48% fat content) as it will give a

better texture.

2. Add the seeds of 1 vanilla pod to

250ml of whipping cream and whip

until thick.

To serve, place all the elements on the plate

with fresh strawberries as above and enjoy!

A good drink to go

with the dish...

VEUVE CLIQUOT

YELLOW LABEL

£48.95

It has to be

Champagne! Dessert

wines would be

too sweet, and

strawberries and

Champagne is a

classic.

Nova Restaurant | p 133

68 Pensby Road, Heswall CH60 7RE

Tel: 0151 342 9959

www.novarestaurant.co.uk

INOUTMAGAZINE.CO.UK HOME COOKING 019


EATING IN - LOCAL PRODUCE

GARETH CHAPPELL

Head Chef at Belle Époque

What is/was your favourite

cookbook?

Le Gavroche Cookbook by

Michel Roux Jr.

If you could cook for

anyone in the world (alive

or dead), who would it be?

Everyone (feed the world).

If you could have an

allotment anywhere in the

world, where would it be?

At the top of my avenue in

Urmston, but there’s a long

waiting list…

Saddle of young spring Lune Valley lamb with

a herb crust, quail’s eggs and beetroot purée

Preparation time: 2 hours | Cooking time: 1 hour | Serves: 8

INGREDIENTS:

1 saddle of lamb

16 quail’s eggs

FOR THE HERB CRUST:

25g each of basil, chives, parsley,

rosemary, tarragon and thyme

100g beef bone marrow

375g dry white breadcrumbs

105g grated Gruyere cheese

80g grated Cheddar cheese

FOR THE BEETROOT PUREE:

3 large beetroots

½ pint chicken stock

150g butter

Salt and pepper

FOR THE VEAL JUS:

1 pint veal stock

¼ pint red wine

¼ pint port

1 sprig of thyme

1 peeled shallot

METHOD:

FOR THE HERB CRUST:

1. Roughly chop all of the herbs,

then put all ingredients in a food

processor and blend until smooth.

2. Form the mixture into a large

sausage shape, then wrap in cling

film, and freeze until ready to use.

FOR THE BEETROOT PUREE:

1. Peel and roughly chop the

beetroot into a pan.

2. Add the stock and butter,

and gently simmer (stirring

occasionally) until all of the liquid

has gone and the beetroot is just soft.

3. Blend in a liquidiser until

smooth, season and pass through

a chinoise or fine sieve.

FOR THE QUAIL’S EGGS:

1. Boil the eggs for 3 ½ minutes

2. Plunge into ice water to chill

and stop the cooking process

3. Shell and cut in ½ .

FOR THE VEAL JUS:

1. Place the wine and the port in a

pan and simmer until reduced by ½.

2. Add the stock, thyme and

chopped shallots and reduce

again, this time by 3 4 .

3. Pass through a chinoise or fine

sieve, then reheat when required

FOR THE LAMB:

1. To prepare the lamb, remove

the bone, and cut down the

centre. Trim back the skin from

one half. Remove the lamb loin

from the second half & place on

top of the first.

2. Roll both of these together and

tie up, leaving ½ inch gaps, and

keeping as even as possible (you

can also ask your butcher to prepare

a boneless rolled saddle of lamb).

3. Let the rolled saddle chill, then

cut it into 2-inch thick portions.

4. To cook, seal each portion in a

hot pan on all sides, then cook for

8 minutes at 190C. Place a slice of

the herb crust on top and rest for 8

minutes.

Serve with fondant potato and

baby carrots.

A good drink to go

with the dish...

CHATEAUNEUF DU

PAPE

Domaine Du Rempart

£38

A lighter, more

accessible

Chateauneuf that

delivers gentle

bramble fruit, dried

herbs and a soft,

rounded palate that

complements the

earthy flavours of

the beetroot and the

intensity of the jus,

which is cut through

with the creamy

potato and soft

carrots.

Belle Époque | p 111

60 King Street, Knutsford WA16 6DT

Tel: 01565 632 661

www.thebelleepoque.com

020 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - LOCAL PRODUCE

EATING IN

STE HOLMES

Executive Chef at Cheshire

Smokehouse

What is/was your favourite

cookbook?

David Thompson’s Thai

Street Food.

If you could cook for

anyone in the world (alive

or dead), who would it be?

Junior Dos Santos, the UFC

heavyweight champion.

If you could have an

allotment anywhere in the

world, where would it be?

Chiang Mai, Thailand.

Smoked duck, asparagus, pecan nut

and fig salad

Preparation time: 10 minutes | Cooking time: 3 minutes | Serves: 2 as a main or 4 as a starter

INGREDIENTS:

1 Cheshire Smokehouse smoked

duck breast (thinly sliced)

10-12 asparagus tips

2 ripe figs (cut into wedges)

100g watercress

50g pecan nuts

FOR THE DRESSING:

1 orange

1 tsp cranberry sauce

1 tbs olive oil

1 tsp white wine vinegar

Salt and black pepper

METHOD:

FOR THE DRESSING:

1. With a sharp knife, cut the top

and bottom off the orange. Sit it

on a board and carefully cut away

the peel and pith.

2. Hold it over a bowl to catch any

juice, and slice towards the centre

to remove the orange segments.

Set these to one side.

3. Add the olive oil, cranberry

sauce, vinegar and salt and

pepper to the orange juice caught

in the bowl, and whisk with a fork

until combined.

FOR THE SALAD:

1. Cook the asparagus tips in

boiling salted water for 2 -3

minutes until they are tender, then

refresh them under cold water.

2. Arrange the watercress,

asparagus, smoked duck, figs,

orange segments and pecan nuts

in salad bowls and dress with the

dressing - a fantastic, hearty salad.

TOP TIP:

Always let your salad ingredients

and smoked duck to come up to

room temperature before serving,

as this will greatly improve the

flavour.

A good drink to go

with the dish...

SEPTIMA SAUVIGNON

BLANC 2011

Mendoza Argentina

£7.95

This great salad is

full of fresh flavours

that are very bold,

and the citrus and

the smokiness invite

a whistle clean white

Sauvignon Blanc –

this Septima from

Argentina is bone dry,

and goes perfectly.

If you prefer reds, a

light pinot noir would

go well, too.

Cheshire Smokehouse | p 044

Vost Farm, Wilmslow SK9 5NU

Tel: 01625 548 499

www.cheshiresmokehouse.co.uk

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 021


So much more than just a smokehouse

Cheshire Smokehouse

Vost Farm, Morley Green, Wilmslow, Cheshire SK9 5NU

Tel: 01625 548 499 | sales@cheshiresmokehouse.co.uk

www.cheshiresmokehouse.co.uk


EATING IN - LOCAL PRODUCE

RISOTTO

MASTER CLASS

WITH STOCKS

EATING IN

Risotto is simple food at its best.

Originally from northern Italy, a basic

risotto is made by gradually stirring

hot stock into rice. The quality of the

stock is paramount - but if you haven’t

got time to prepare your own from

scratch, Essential Cuisine’s range of

professional stocks are just the ticket!

THE SAME BASIC PROCEDURE APPLIES

TO ALL TYPES OF RISOTTO:

- Preparing the soffritto (a sautéed onion base)

- Toasting the rice

- Cooking the risotto by gradually adding cupfuls

of the liquid

- Adding the butter and grated cheese and allowing the

risotto to stand for a short period (the mantecatura)

5 STEPS TO

PERFECT

RISOTTO…

Only ever use risotto rice

The medium-short, stubby

grains absorb liquid and swell

up whilst keeping their shape

(Arborio is the most wellknown,

but you can also use

Carnoli or Vialone Nano).

Always make sure that the

stock you add is hot

Cold stock will result in the

risotto cooling down and the

rice going stodgy.

Keep the stock at a gentle

simmer, and the rice at a

lively simmer.

Stir constantly throughout

the cooking process to

release the starch in the

rice and give the risotto that

creamy texture.

Seafood and saffron risotto

(Serves 4)

Stir in the same direction

Some people say the best

risotto is always stirred in the

same direction.

INGREDIENTS:

METHOD:

2 tbsp olive oil

100g chopped onion

2 finely chopped garlic cloves

300g risotto rice

1 pinch Saffron powder or finely

ground strands

100ml dry white wine

700ml hot Essential Cuisine Fish Stock

300g cooked seafood (shelled

king prawns, mussels, scallops,

clams, squid, diced monkfish or

red mullet)

2 tbsp mascarpone cheese

1 knob unsalted butter

1 tbsp finely chopped fresh herbs

(chervil, parsley, dill)

Parmesan cheese

Salt & pepper

You will also need a large pan

and a (strong!) wooden spoon.

1. Place the stock in a saucepan

and bring to a simmer. Heat the

olive oil in a suitable pan and add

the chopped onions and garlic.

Fry gently until they are tender,

with not too much colour.

2. Stir in the risotto rice and cook

gently until the rice grains are

all coated in the oil (but with no

colour).

3. Add the saffron, pour in the

wine and give everything a good

stir.

4. Gradually add the stock a little

at a time until it is absorbed by

the rice, stirring until the rice is

tender but retains a bite.

5. Carefully stir in the cooked

seafood and make sure it is

thoroughly heated through.

6. Stir in the mascarpone and

butter and correct the consistency

with more water if required, then

sprinkle in the chopped herbs.

7. Finally season to your taste,

cover the pan and leave the

risotto to rest for 2 minutes –

your seafood risotto is then ready

to serve in warm bowls with

shaved parmesan. Garnish with

seasoned rocket salad leaves.

www.essentialcuisine.com/

homechef

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 023


EATING IN - LOCAL PRODUCE

LOCAL

PRODUCE

Barbecues and beekeeping, cookery courses and pick

your own - plus our guide to the finest local produce to be

found throughout the North West and North Wales region.

024 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - THE WORD

EATING IN

Matthew Walley

Director, Spitting Feathers Brewery

and The Brewery Tap PUB

Angela O’Leary

The Chocolate Box teahouse and café

“This is a busy and exciting time to be a farmer and brewer.

Everything is growing quickly (including the weeds!), so there is a

lot to do. But it’s good news for the pigs at the Spitting Feathers

Farm, which are raised on the used barley from the brewery –

these weeds and trimmings are a real treat for them. This year’s

lambs have done well and are enjoying the fresh grass growing

in their paddock and orchard, and it won’t be long before the

windfall fruit brings its sweet reward.

In business it is important to make the most of what you have to

offer, to add value wherever you can. Our bees that pollinate the

fruit trees and collect the nectar are busy, bringing in honey at

an astonishing rate - this honey is then used in dishes at our

pub, the Brewery Tap in Chester, and in the brewery’s seasonal

beer “Honey Trap”. We have installed new equipment and

increased capacity at the brewery and are now working on an

exciting project to achieve our goal of using home-grown barley

to produce our beers, as well as preparing for our beer festival

in July - though the hog roast brings bad news for some of the

pigs…

This summer, the Brewery Tap will be busy with both drinkers

and diners (more bad news for the pigs), enjoying the beer, pork,

lamb, game and fruit produced on the farm. Keeping all aspects

of the business integrated can be a difficult task, so it is a

massive credit to the whole team that this is being achieved.

“Drinking tea is a pastime closely associated with the English.

Originating in the Victorian era, tearooms were where people

enjoyed traditional afternoon tea and met friends in a relaxed,

social environment. Then, in the mid-1990s, the coffee house

boom came over from America - but since around 2010, as food

and drink offerings have evolved, there has been an increasing

demand for the return of the traditional tea house, bringing back

serving styles of times past.

When you don’t want to go out to a restaurant or a pub,

tearooms offer a more relaxed space for light dining. Nowadays

people also want local support for suppliers, and I firmly agree.

At The Chocolate Box, we are proud to say that our café offers a

great range of the best quality produce possible, by meeting with

local butchers, purchasing fish in the neighbourhood, and buying

our fruit and veg from the Macclesfield market.

Our core values as a good tea house are similar to those of

the Victorian age: good quality tea in china teapots with cakes

and cream… but modernised with little touches like serving

Champagne with breakfast! All our teapots and china have been

collected over the years at antique fairs – vintage tea sets are

now very much in vogue, but there is also the fact that nothing

tastes better than the nation’s drink out of a proper china cup.

Cheers!

Matthew


Angela


INOUTMAGAZINE.CO.UK THE WORD 025


EATING IN - LOCAL PRODUCE

Cheshire’s only

bottled Spring Water

Peckforton Hills Spring Water

is quite simply Cheshire

through and through...

Targeted to be sold in Cheshire and nearby

counties. In order to reduce the environmental

impact of our water, distribution is deliberately

restricted to local areas.

Claremont Farm

Shop

Claremont Farm, Old Clatterbridge Road, Bebington, Wirral CH63 4JB

Tel: 0151 346 1796 | Twitter: @ClaremontFarm

www.claremontfarm.co.uk

thefamily@claremontfarm.co.uk

Mon-Sat 9am-5pm, Sun 9.30am-4pm

Offering quite the finest local produce in Wirral, the Claremont Farm Shop

shelves are staked with top-quality products, chosen with impressive

sensitivity to the environment. There’s a range of inspiring food to grace

any kitchen, available including king prawns, Southport shrimps, Devon

crabs, locally-caught sea fish, Patchwork Pâtés, home-grown vegetables,

farm-assured beef, poultry and game. Local cheeses and baked goods

get a good look-in as well, so if you’re after perfect party food, a tasty

treat or simply ingredients for a delicious home-cooked meal, this is your

one-stop shop - they now sell wholesale to over 30 local restaurants and

retail outlets, too! The 250-acre farm (which plays host to the annual Wirral

Food and Drink Festival) has been growing crops for generations, thanks

to Grandfather Pimbley, who started the farm shop over 40 years ago and

also introduced the as-then unheard of ‘Pick Your Own’ concept to the farm.

This is now an annual event during summer and you can pick at least five

varieties of strawberries, as well as raspberries, tayberries, gooseberries,

redcurrants and blackcurrants. And at weekends, free tractor rides take you

to the best picking spots!

VERDICT: Ethical, sustainable and true to its roots; this is what

real food is all about, with a selfless dedication to quality that is

truly admirable!

The less distance involved in

transporting a product (food

miles) means fewer CO2

emissions, leading to less

greenhouse gas and a

reduced global warming

effect.

www.peckforton.co.uk | tel: 01829 770 381

026 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - LOCAL PRODUCE

PICK OF THE BEST

SEASON’S

GREETINGS

For delicious fruit and

vegetables, which are fresh,

local and less expensive than

supermarket produce, Pick Your

Own is the pick of the crop!

Bellis Brothers Farm Shop &

Garden Centre

Wrexham Road Farm, Wrexham Road,

Holt Village LL1 9YU

Tel: 01829 270 302

www.bellisbrothers.co.uk

PYO – blackcurrants, gooseberries,

loganberries, raspberries, redcurrants,

rhubarb, strawberries, tayberries.

Church Farm Organic

Church Lane, Thurstaston, Wirral

CH61 0HW

Tel: 0151 648 7838

www.churchfarm.org.uk

PYO – asparagus, beetroot, carrots,

pumpkins, raspberries, strawberries.

EATING IN

When supermarkets seem to have every fruit under

the sun in stock for 12 months of the year, it’s easy to

forget that most fruits and vegetables actually have a

very short period of time when they are at the peak of

perfection. During these few short months, strawberries

and raspberries are full and sweet, asparagus and

carrots are fresh and tender and apples and pears

are packed full of a flavour that has taken the whole

summer to develop.

Pick Your Own (PYO), the act of visiting local PYO

farms and harvesting your own fruit and veg, embraces

complete seasonality by its very nature – if it’s not ripe,

you can’t pick it! But flavour is just one of many reasons

why you should seek out one of the many PYO farms

listed below… In general, it is less expensive than

buying produce from supermarkets (fewer overheads),

it reduces your carbon footprint (when it’s around the

BITE

SIZE

RECIPE

RECIPE: CLIPPY’S

TUTTI FRUTTI JAM

Season: June - July

Recipe makes 6x 200g jammy jars

INGREDIENTS

450g blackcurrants (stripped from stalks)

450g raspberries (hulled)

450g strawberries (hulled & halved if large)

50ml water

1 kg sugar

3 tbsp of freshly squeezed lemon juice

METHOD

1. Place your jars in the oven at 130C for 15

minutes to sterilise them.

2. Weigh and prepare your ingredients and

equipment. Place a saucer into the freezer.

3. Put the blackcurrants and water into a preserving

pan. Bring to the boil and gently simmer until the

skins are soft (5 minutes).

4. Add the other fruit (don’t squash the raspberries

when stirring!) and simmer for 10 mins.

5. When the strawberries are soft, add the sugar,

stirring until it is all dissolved (if it’s not all dissolved,

you’ll get sugar crystals in the jam).

6. Add the lemon juice & bring to a rolling boil -

then after about 3 minutes, it should be ready! Test

the jam by placing a drop on the saucer from the

corner, not around the world) and it’s a brilliant way to

support your local economy, too. Plenty of fresh fruit

and vegetables are essential to a well-balanced diet, so

it’s also a fun summer holiday activity for kids, who get

to see exactly where their food comes from.

The first seeds of PYO were sown in Derbyshire, where

farmer-turned-TV personality Ted Moult introduced it

to his own farm back in the ‘60s. The number of pick

your own farms in the UK exploded, reaching a peak of

around 4,000 in the 1980s. Popularity fell in the 1990s,

but happily, an increase in awareness of food miles,

local produce and seasonality have meant that there

has been resurgence over the last couple of years,

including right here in our very own region!

freezer. After a few seconds, push the jam with your

finger - if the surface wrinkles it has reached setting

point and is ready.

7. Remove any scum and cool the jam for 10

minutes, which will ensure that any whole pieces of

fruit won’t float to the top of the jar.

8. Take the jars out of the oven and pour in the jam

using a jam funnel. Cover the top of each jar with

waxed paper discs, then cover with a lid and label. It

will keep in a cool, dark cupboard for up to a year.

Clippy (aka Michelle Mckenna) is the founder of

Cheshire-based Clippy’s Apples, the award-winning

home of British-apple based conserves, jellies,

chutneys & relishes.

www.clippys.com | 0161 637 9414

Claremont Farm

Old Clatterbridge Road, Bebington,

Wirral CH63 4JB

Tel: 0151 346 1796

www.claremontfarm.co.uk

PYO – blackcurrants, gooseberries,

raspberries, redcurrants, strawberries,

tayberries.

Eddisbury Fruit Farm

Yeld Lane, Kelsall, Nr Tarporley CW6 0TE

Tel: 0845 094 1023

www.eddisbury.co.uk

PYO - apples, blackberries,

blackcurrants, gooseberries,

loganberries, pears, raspberries,

redcurrants, rhubarb, tayberries.

Hawarden Estate Farm Shop

Chester Road, Hawarden, Flintshire

CH5 3FB

Tel: 01244 533 442

hawardenestate.co.uk

PYO - apples, beans, blackcurrants,

peas, pears, plums, raspberries,

redcurrants, strawberries,

whitecurrants.

Kenyon Hall

Winwick Lane, Croft, Warrington WA3 7ED

Tel: 01925 763 646

www.kenyonhall.co.uk

PYO – asparagus, beetroots,

blackberries, blackcurrants, broad

beans, gooseberries, onions, peas,

pumpkins, raspberries, redcurrants,

rhubarbs, strawberries, sugar snaps.

Poyton Fruit Farm

Coppice Road, Poyton SK12 1SW

Tel: 01625 850 320

PYO – blackcurrants, broad beans,

carrots, gooseberries, potatoes,

raspberries, redcurrants, rhubarb,

strawberries, tayberries.

Woore Fruit Farm

Newcastle Road, Woore, Crewe CW3 9RE

Tel: 01630 647 042

PYO - apples, beets, blackberries,

broad beans, carrots, redcurrants,

blackcurrants, gooseberries,

onions, pears, peas, plums,

raspberries, rhubarb,

strawberries, tayberries.

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 027


info@patchwork-pate.co.uk

www.patchwork-pate.co.uk

facebook.com/patchworkfoods

twitter.com/patchworkfoods

The Patchwork Traditional Food Company

Llys Parcwr, Ruthin

Denbighshire, LL15 1NJ

0845 123 5010


EATING IN - LOCAL PRODUCE

ROSEMARY AND THYME

Fragrant and floral, the herby notes of

this pâté kick in straight away – then as it

melts on your tongue, the meatiness of the

chicken liver comes through, and you have

all the flavours of the best Sunday roast

in your mouth at once! Rich, aromatic and

simply divine.

MUSHROOM AND ALE

A brilliant take on the traditional chicken,

mushroom and ale pie, this pâté contains

13.3% real mushrooms (most only use

dried) as well as real British ale, which gives

a richness and a depth of flavour that’s

nutty, hearty and wholesome.

WHISKY AND MARMALADE

Whisky from Scotland, marmalade from

England – a classic combination used by

chefs and jam makers up and down the

country. But we’re pretty sure that this is the

first time it’s been used in a pâté! The citrus

burst of the real marmalade cuts nicely

through the creaminess. Really scrummy.

EATING IN

ORGANIC SPELT OAT FINGERS

Patchwork’s new Oat Fingers are made with

organic spelt from Sharpham Park and the finest

Scots oats. They manage to be buttery and

crispy at the same time, with added texture from

the oats – and they’re also available with black

pepper or honey.

SPIKED RED ONION CHUTNEY

WITH OLD TOM ALE

Robinson’s Old Tom Ale has been named Best

Ale in the World, and it adds a real kick to this

sturdy chutney. Robust, caramelised red onions

are combined with a pinch of chilli and cumin

and a good glug of Old Tom Ale – a perfect

accompaniment for these classic British flavours.

GREAT

BRITISH

CLASSICS

Patchwork Pâté launches three

new ‘British Classics’ flavours

Patchwork Pâté have never been afraid

of bucking the trend. Their packaging is

scandalously colourful and contemporary,

their pâté flavours embrace bold tastes and

ingenious combinations – and they still make

everything in small batches using traditional

methods that you would use in your own

home! This summer, three more chicken

liver-based pâtés are joining the Patchwork

ranks, this time taking inspiration from the

Jubilee and the Olympics for some great

British Classics; rosemary and thyme, whisky

and marmalade, and mushroom and ale.

Patchwork Pâté

Tel: 0845 123 5010

Twitter: @patchworkfoods

www.patchwork-pate.co.uk

info@patchwork-pate.co.uk

Patchwork Pâté is stocked in farm shops and delis around

the country. There is a full list of stockists on their website,

and you can order individual pâté there too – as well as

their ice creams, tarts, terrines, chutneys and oat biscuits.

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 029


EATING IN - LOCAL PRODUCE

PYO OPEN NOW!

We grow strawberries, raspberries, gooseberries,

logan berries, tayberries, blackcurrants, redcurrants,

peas and broad beans. Please call to check availability.

An independent family business trading since 1878.

We offer a unique shopping experience and pride

ourselves on our team of friendly staff.

Garden Centre Restaurant Farm Shop Giftware Pick Your Own

We grow fruit

and vegetables

on our farm for

sale in the

farm shop.

Wrexham Road Farm, Holt Village, Wrexham LL13 9YU

Tel: 01829 270302 | www.bellisbrothers.co.uk

Only 9 miles

from both

Wrexham and

Chester

030 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - LOCAL PRODUCE

EATING IN

CHEESE BOARDS

AND PLOUGHMAN’S

THE CASTLE HOTEL, CONWY

Ploughman’s Platter £8.95

(Served with PerlWen, Caws

Llyn cheddar and Red Llanglofan

cheeses and Branston pickle)

High Street, Conwy LL32 8DB

www.castlewales.co.uk

01492 582 800

A BIT OF A PICKLE

The ploughman’s lunch is a famous staple of the

British culinary make-up, inherently working-class in

its origins and irreplaceable on pub lunch menus.

Like many British dishes, the ploughman’s lunch has

evolved - but is it as historically traditional as most of

us believe? What goes into a ploughman’s? And what

are the definite no-nos?

Bread, cheese, pickle and beer. Who would have

thought that four such simple elements could

combine to create something so lip-smackingly good

as the humble ploughman’s? Bread and cheese

are a time-honoured combination, but the Oxford

English Dictionary states that the use of the word

‘ploughman’s’ in reference to food only dates to the first

half of the 19th century – while research in association

THE CHEESE SUPPLIERS

THE CHEESE HAMLET

150 different varieties of cheese plus a huge range of

other specialty products are available here.

Wilmslow Road, Didsbury Village, Manchester M20 2DW

www.cheesehamlet.com | 0161 434 4781

THE LIVERPOOL CHEESE COMPANY

In this Grade II-listed dairy, a variety of specialist and

artisan cheeses are matured.

29a Woolton Street, Woolton Village, Liverpool L25 5NH

www.liverpoolcheesecompany.co.uk | 0151 428 3942

THE CHEESE SHOP

At The Cheese Shop you’ll find 200 British and

European specialty cheeses.

116 Northgate Street, Chester, Cheshire CH1 2HT

www.chestercheeseshop.co.uk | 01244 346 240

OLD TOM ALE & MUSTARD CHEDDAR

the new addition to the ploughman’s

www.frederic-robinson.co.uk

with the Wordhunt Project (and the BBC’s Balderdash

and Piffle series) uncovered at the National Archive

documents from the Milk Marketing Board reveals that

the ploughman’s lunch was invented in the 1960s, as a

marketing ploy to sell British cheese in pubs.

But whatever the origins, it is certain that the

ploughman’s is now a pub staple, used to showcase

local cheeses and chutneys. But they have expanded,

too, and you can now expect delicious ham, crisp

salads and pickled onions – not to mention sneaky

scotch eggs, pork pies and grapes

HS BOURNE

This family-run farm has taken a traditional, hands-on approach

to producing their award-winning cheese since 1930.

The Bank, Malpas, Cheshire SY14 7AL

www.hsbourne.co.uk | 01948 770 214

LOCAL CHEESES TO LOOK OUT FOR INCLUDE. . .

ROBINSON’S

Robinson’s new Old Tom ale and mustard cheddar

cheese is a brilliant flavour combination!

www.robinsonsbrewery.com

APPLEBY’S

The Appleby’s dairy farm has been in the family for

generations - their smoked Cheshire cheese is superb.

www.applebyscheese.co.uk

THE BRASSERIE AT CREWE HALL

3 Cheeses £6.50, or 5 Cheeses

£9.50

(A selection of local, regional and

continental cheeses served with

fruit chutney, fresh fruit and biscuits)

Weston Road, Crewe, CW1 6UZ

www.qhotels.co.uk

01270 253 333

MANORHAUS RUTHIN

Welsh Cheese Platter £8.50

(Perl las, Perl wen, Oak smoked

Llanrwst cheddar, Llangloffan,

Savoury biscuits, chutney, celery)

Well Street, Ruthin, Denbighshire

LL15 1AH

www.manorhaus.com

01824 704 830

MARCO PIERRE WHITE

CHESTER

Local Cheeses, quince jelly and

biscuits £8.50

(Blue Cheshire, Kidderton Ash,

Joseph’s Gold, Hatherton)

Doubletree by Hilton Chester,

Warrington Road, Chester CH2 3PD

www.mpwsteakhousechester.co.uk

01244 408 800

NOVA

Cheese board £8.50

(Five Spanish cheeses; La

Alberca “Coquem”, Idiazabal,

Tetilla, Drunken goat, Valdeon, with

quince jelly, grapes, chutney, celery,

crackers)

68 Pensby Road, Heswall, Wirral

CH60 7RE

www.novarestaurant.co.uk

0151 342 9959

YEW TREE INN

Yew Tree Ploughman’s £9.50

(Honey roast ham, Barbers

cheddar, celery, pickles, salad,

bread and butter)

Long Lane, Spurstow, Bunbury,

Cheshire CW6 9RD

www.theyewtreebunbury.com

01829 260 274

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 031


Sweet

Dreams...

...are made at the

Ice Cream Farm

Drumlan Hall Farm, Tattenhall, Cheshire, CH3 9NE

Tel: 01829 770446

Web: www.cheshirefarmicecream.co.uk

The

Ice Cream Farm


EATING IN - LOCAL PRODUCE

FROZEN SMOOTHIES

ICE CREAM

VS.

Smoothies

WHAT’S THE SCOOP?

Fat free. Dairy free. Gluten free. Basically, Cheshire Farm Ice Cream Frozen

Smoothies are totally guilt free, without compromising on flavour! There are

just two tasty varieties at the moment - Tropical and Triple Berry – but both

are incredibly popular and we’re sure that there will be more on the horizon

soon. Made from a mouthwatering mixture of fruit juice and fresh fruit pulp,

they are intensely fruity, just like traditional smoothie drinks, but with the

consistency of ice cream. The Tropical tastes like a summer fruit punch,

with mango, banana and passion fruit combining for a fantastic fruity hit.

The Triple berry is fruity too, but in a very different way – the combination

of raspberries, blueberries and blackcurrants remind you of a traditional

summer pudding with a big dollop of cream on the side – but without the

extra calories. Available in 500ml and 110ml tubs, they’re a genuinely

healthy treat for the summer.

It’s smooth sailing for Cheshire Farm

Ice Cream, as it launches its fabulous new

fat-free, dairy-free frozen smoothies. But

how do these compare to its award-winning

collection of real dairy ice creams?

Ice cream

WHAT’S THE SCOOP?

When Tom and Margaret Fell decided that they wanted to find a new use

for the excess milk that their 300 cows were producing, they came up

with a delicious solution; real dairy ice cream, sold directly to the public

from a small parlour on their farm! From there, this small family business

snowballed, becoming the cream of the crop on the Cheshire ice cream

scene – it now has 350,000 visitors flocking to the farm each year to

sample some of the 40 flavours, ranging from the traditional chocolate and

vanilla to the brilliantly inventive Cherry Crumble (which tastes exactly like

a Bakewell tart) and Lemon Meringue (sharp and refreshing, with pockets

of crunchy meringue).

REAL

DAIRY

EATING IN

Ice cream

PERFECT FOR…?

…scorching summer days when you want something fruity and

thirst-quenching without compromising on taste. They’re ideal for

anyone avoiding milk-based products or watching their figure – and

they’re also a brilliant alternative for kids. The texture and taste will

have them completely fooled…

WHY SHOULD I TRY THEM?

They’re a healthy, tasty new kid on the Cheshire Farm Ice Cream

block, great in summer and a fabulous fruity alternative to traditional

ice cream.

ANY REASON I SHOULDN’T?

None that we can think of! They look like ice cream, the texture is

like ice cream, and they are loved by adults and children of all ages.

In fact, the only downside we can see at the moment is that there

aren’t more flavours… yet…

PERFECT FOR…?

…when nothing but a real, creamy dairy ice cream will hit the spot!

The ice cream has become an icon of the British summer, and here,

the variety of flavours is second to none. They’re simply delicious

– so delicious, in fact, that you don’t feel guilty in the slightest for

enjoying them all year round.

WHY SHOULD I TRY THEM?

Unrivalled flavours, creamy textures – a real treat. You can buy them

in cones at the Cheshire Farm Ice Cream site, but can also get them

in tubs across the region (if you can bear to share, that is), as well

as in many of the pubs, hotels and restaurants in the North West!

ANY REASON I SHOULDN’T?

Unless you’re avoiding dairy (in which case, head to the smoothie or

sorbet section), there is no excuse not to try this ice cream. With so

much choice, you’ll discover flavours you never knew existed and,

quite possibly, find a brand new favourite...

Cheshire Farm Ice Cream

Drumlan Hall Farm, Newton lane

Tattenhall, Chester, Cheshire CH3 9NE

Tel: 01829 770446 | Twitter: @IceCreamFarm

www.cheshirefarmicecream.co.uk

Mon-Sun 10am-5.30pm

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 033


EATING IN - LOCAL PRODUCE

NORTH WEST

FOOD & DRINK FESTIVALS

Celebrate the finest produce that

the region has to offer at one of

these fantastic local food festivals!

It’s official – the food festival season is upon us. And with such a variety of

local food and drink right on our doorstep, this is the perfect way to discover

new foods, brush up on your cookery skills and learn how to make a whole

host of dishes. We’ve found the top festivals across the North West and

North Wales so that you can fill up your cupboards with delicious, fresh local

produce, whilst enjoying a fun-filled family day out.

SUNDAY 26/

MONDAY 27

LIVERPOOL FOOD AND

DRINK FESTIVAL

Saturday 1 - Saturday 8

September 2012

Sefton Park, Liverpool

www.liverpoolfoodanddrinkfestival.co.uk

Now in its fifth consecutive year, the

Liverpool Food and Drink Festival

promises to be better than ever!

Alongside food and drink from the

finest producers across the region,

this year’s festival promises cooking

demonstrations, amateur cake bakeoffs,

and celebrity appearances from

the likes of Paul Hollywood.

(p 035)

SATURDAY 1/

SATURDAY 8

SEPTEMBER 2012

HERE ARE

SOME OTHER

DATES TO PUT

IN YOUR DIARY

FOR MORE

FESTIVALS IN

YOUR AREA...

GREAT BRITISH FOOD

FESTIVAL

Monday 4 - Tuesday 5

June 2012

Walton Hall & Gardens,

Higher Walton, Warrington,

Cheshire WA4 6SN

www.greatbritishfoodfestival.com

AUGUST 2012

CONGLETON FOOD AND

DRINK FESTIVAL

Sunday 17 June 2012

Congleton Town Centre,

Cheshire

www.foodanddrinkfestival.net

WIRRAL FOOD AND DRINK FESTIVAL

Sunday 26 - Monday 27 August 2012

Claremont Farm, Old Clatterbridge Road, Bebington, Wirral CH63 4JB

www.wirralfoodfestival.co.uk

Run entirely by dedicated volunteers, the Wirral Food and Drink Festival

offers fun for the whole family. Visitors will be able to attend cookery

lessons for both adults and children, as well as a sheep show, live

music and, of course, a selection of the best local produce. (p 038)

GWLEDD CONWY FEAST

Saturday 27 - Sunday 28 October 2012

Conwy, North Wales

www.conwyfeast.co.uk

A true celebration of amazing local

produce, the Gwledd Conwy Feast is

a great excuse to visit this delightful

market town. Expect over 160 stalls,

showcasing some of the finest

produce that North Wales has to offer.

SATURDAY 27/

SUNDAY 28

OCTOBER 2012

FRIDAY 21/

SUNDAY 7

SEPTEMBER/

OCTOBER 2012

NORTH WEST FOOD LOVERS’

FESTIVAL

Friday 19 - Sunday 21 October 2012

Tatton Park, Knutsford, Cheshire WA16 6QN

www.nwfoodloversfestival.com

With the introduction of cooking master classes

this year, the North West Food Lovers’ Festival

is an exciting opportunity for enthusiastic

foodies to improve their cookery skills, as well

as to enjoy the range of food and drink on offer

at the festival. (p 036)

MANCHESTER FOOD AND

DRINK FESTIVAL

Friday 21 September - Sunday 7 October

2012

Manchester City Centre and surrounding districts

www.foodanddrinkfestival.com

Celebrating its 15th birthday this year,

the Manchester Food and Drink Festival

is perhaps one of the best known in the

region, and has been known to attract many

famous faces over the years, including

Jamie Oliver and Nigella Lawson.

FRIDAY 19/

SUNDAY 21

FOODIES FESTIVAL

Friday 6 - Sunday 8 July

2012

Tatton Park, Knutsford,

Cheshire WA16 6QN

www.foodiesfestival.com

CLITHEROE FOOD

FESTIVAL

Saturday 4 August 2012

Clitheroe, Lancashire

www.clitheroefoodfestival.co.uk

NANTWICH FOOD AND

DRINK FESTIVAL

Friday 14 - Sunday 16

September 2012

Nantwich, Cheshire East

www.nantwichfoodfestival.co.uk

MOLD FOOD AND DRINK

FESTIVAL

Saturday 22 - Sunday 23

September 2012

New Street, Mold CH7 1NY

www.moldfoodfestival.co.uk

TASTE CHESHIRE

Saturday 19 - Sunday 30

September 2012

Walton Hall & Gardens,

Higher Walton, Warrington,

Cheshire WA4 6SN

www.cheshirefoodfestival.com

PRESTWICH FOOD

FESTIVAL

Sunday 7 October 2012

The Longfield Suite, 3

Longfield Centre, Prestwich,

Manchester M25 1AY

www.prestwichfoodfest.blogspot.co.uk

034 LOCAL PRODUCE INOUTMAGAZINE.CO.UK

OCTOBER 2012


EATING IN - LOCAL PRODUCE

MOUTH-WATERING

MERSEYSIDE!

EATING IN

The Liverpool Food

and Drink Festival

showcases the very

best in foodie delights!

Returning to the city of Liverpool for its fifth

consecutive year, the Liverpool Food and

Drink Festival is a big favourite amongst

Merseyside’s growing number of discerning

and knowledgeable epicures, who are lucky

enough to enjoy one of the most thriving food

and drink scenes in the whole of the North West!

Unsurprisingly then, this year’s Liverpool Food

and Drink Festival promises to be even bigger

and better than ever before, with thousands of

people expected to attend the event, putting

it right at the top of the popularity polls for

Liverpool’s best city happenings!

The city’s best bars, restaurants

and producers

This unique celebration of all things food and

drink provides a great chance for visitors to

sample the vast array of delicious, generously

fulsome food and drink that is offered up by

more than 80 different restaurants, bars and

producers from all over the region. These

include Liverpool eateries such as Sapporo

Teppenyaki, Il Forno, Lunya, Alma de Cuba, The

London Carriage Works and Chaophraya. And if

you thought that was a great line-up, you’ll also

find offerings from the delightful trio of Bistro

Jacques, Bistro Pierre and Bistro Franc, as

well as other fabulous North West restaurants,

including the Aiden Byrne British Grill and

Marco Pierre White Steakhouse Bar and Grill -

plus many, many more.

Celebrity chefs galore

Visitors will also be able to meet top celebrity

chefs and get tips from experts during the many

events, showcases and cookery demonstrations.

Amongst the collection of great guests

joining the line-up, TV’s Great British Bakeoff

judge Paul Hollywood will be returning to

his Merseyside roots, where he’ll be on hand

to judge the region’s best amateur bakers in

the local version of the top TV event - The

Great Merseyside Bake-off! There’ll also be an

interactive children’s area, which will provide

a unique and exciting opportunity for aspiring

young foodies to have some fun and take part in

a whole range of exciting hands-on activities, all

designed to teach them about the many wonders

of food.

Something for

everyone

In addition, there will be multiple themed dining

areas, live entertainment with some great music

to listen to, beer bars, wine and champagne

tents, and numerous specially designated

sampling areas. The festival week runs from

1-8 September and will see lots of special

events running at bars and restaurants across

the city. You can be sure there’s something

for everyone who appreciates fine food and

drink, kind hospitality and that famously warm

Liverpool welcome!

Liverpool Food & Drink Festival

Sefton Park, Liverpool

www.liverpoolfoodanddrinkfestival.co.uk

Twitter: @LiveFoodDrink

1-8

The launch weekend takes place on Sat 1

- Sun 2 September 2012 at Sefton Park,

from11am-6.30pm (5.30pm on Sun).

WHEN?

September

2012

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 035


19 – 21 October, 2012

Tatton Park Knutsford

A celebration of the very best

food and drink in the North West

Two cooking demonstration areas with non stop demos all day featuring

top North West chefs, including Simon Rimmer and Andrew Nutter

Over 120 food and drink stalls to see, taste and buy

Kids cooking with The Academy of Culinary Arts

A fantastically delicious day out!

Tickets

Available

Online

Tickets Just: £4 Friday £7 Saturday & Sunday (£5 if bought online) Children under 12 FREE

Book tickets at nwfoodloversfestival.com or call 01244 405 615

The European Agricultural

Fund for Rural Development:

Europe investing in rural areas

This project is supported by the Rural Development Programme for England,

for which Defra is the Managing Authority, part financed by the European

Agricultural Fund for Rural Development: Europe investing in rural areas.


EATING IN - LOCAL PRODUCE

FOOD

GLORIOUS

FOOD!

EATING IN

Celebrate the very best of local

produce at the North West Food

Lovers’ Festival!

A phenomenal success for five years now, the North West Food Lovers’ Festival

is back again to give foodies of all ages a real tastebud treat! New for this year

will be the Taste Cheshire Interactive Education Area for local producers and

their goods - plus it will show adults and children alike the miraculously diverse

range of food and drink that comes out of Cheshire and its surroundings.

Cookery master classes will be provided by local chefs, and look out for the free

lessons by Piccolino’s in Hale, sharing the secrets of how to make perfect pasta

and delicious sauces to impress your dinner guests!

KIDS’ STUFF

WHEN?

19-21

October

2012

There’ll be a dedicated Taste Cheshire

area which will be running kids’ cooking

workshops, whilst the Academy of Culinary

Arts will host three children’s courses per

day, catering for up to 40 youngsters at a

time. Aspiring young cooks will be able to roll

their sleeves up and get messy with food as

they discover new tastes and make delicious

dishes that they can take home. The Taste

Cheshire area will also run a film featuring

local food producers, showing where your

favourite produce comes from and how it

makes its journey from field to fork.

VIP TICKET

A new £12 VIP ticket has been introduced for

2012, allowing you to jump the queues. It also

includes a £5 food voucher redeemable in the

food court, plus you get a glass of Champagne

as well! “Each year we try to ensure visitors

experience something different every time they

come,” says festival organiser Stephen Wundke.

“and the quality of producers we’ve booked for

this year’s festival is second to none, providing

visitors with the very best of the North West; we

can’t wait to get the festival started!”

Tickets will go on sale shortly and can be

purchased via the North West Food Lovers’

website www.nwfoodloversfestival.com. Tickets

are £5 in advance and £7 on the day with under

12s FREE.

CELEBRITY CHEFS

The ever-popular celebrity chef demonstrations will be

headed by Simon Rimmer, with Andrew Nutter of Nutter’s

Restaurant also appearing - so prepare to be wowed by the

delicious meals they’ll prepare before your very eyes! There

will be over 100 food and drink exhibitors from whom you

can try and buy delicious produce - and this year’s stands

include everything from exotic game meats to liqueurs and

hand-made chocolate truffles. Premium supermarket Booths

will also be taking an area within the festival, by way of

demonstrating the range of local produce they stock within

their 28 food stores - and of course, their products will be

available for you to purchase on the day.

The North West Food-Lovers’ Festival

at Tatton Park, Ashley Road, Knutsford, Cheshire WA16 6QN

www.nwfoodloversfestival.com

19-21 October 2012

Twitter: @NWFoodLovers

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 037


EATING IN - LOCAL PRODUCE

THERE’S NO TASTE LIKE HOME!

Home-produced food tastes delicious - as you’ll find out at

this summer’s Wirral Food and Drink Festival!

Celebrating everything home-grown for the seventh consecutive year, the Wirral Food and

Drink Festival (WFDF) expects to attract more than 25,000 people at its annual bash this

summer. This year they’ve increased their family offering so there will be even more ways to

relax and spend the whole day at the festival.

There will be live cooking demonstrations from experienced professionals such as Paul Askew

(Food and Drink Director for The London Carriage Works) and David Gilmore (Executive

Chef at the three AA Rosettes Lawns restaurant at Thornton Hall Hotel). Steven Doherty,

who started as an apprentice at the Savoy and is now one of only 15 recipients of the Master

of Culinary Arts award in the country, will be returning again, and making her festival debut

is Nisha Katona, author of “Curry in a Hurry” and who is at the heart of a curry revolution

in Britain! Food expert Paul Peacock will host ‘The Good Life’ marquee, where you can find

out all about bee-keeping, sausage and cheese-making, keeping poultry and growing your

own fruit and veg. Can Cook will be there with free cooking lessons for adults and children,

with demonstrations alternating between meat and veggie (and a variety of world cuisines),

allowing people of all abilities to learn how to cook! ‘The Sheep Show’, a fun and educational

live stage show about sheep and wool, is back by popular demand, plus Clive Sensible and

his team return with their two ‘Circus Sensible’ Big Tops, teaching circus skills, as well as

performing and entertaining. Exhibitors will be selling quality local produce including meat,

cheese, baked goods, confectionery, beer, cider, coffee, liqueur and much more - in fact, there’ll

be around 100 exhibitors, and plenty of new comers for this year! La Venta Foods will be

there, with a Flamenco guitarist, serenading you whilst you buy your paella or cured meats –

and as no festival would be complete without music, the live music stage will host traditional

Irish music alongside a range of acoustic acts.

This year sees a charity Gala dinner at Thornton Hall Hotel on Friday 10th August, launching

a series of special events running throughout the month up to the main event on the bank

holiday weekend. This will include brewery tours, cheese and wine evenings, and producer

and chef events. Adams and Russell, the only coffee roasters in the Wirral, will be creating a

special WFDF roast, available in selected outlets in the area, while other local cafés and bars

in the area will run special offers and promotions –just look out for the WFDF sign!

This festival epitomises everything that matters

to a community - local produce grown and

lovingly raised by local hands, created into

inspiring dishes by our own chefs... It gives a

whole new meaning to the term “Family Feast”.

Nisha Katona, Indian Cookery Demonstrations

So if you love food that’s home-grown, home-reared or home-produced, and you’re looking for

a great family day out this summer, then make sure you visit the Wirral Food and Drink Festival

- where fine food and fabulous fun are guaranteed!

Wirral Food and Drink Festival, 26-27 August 2012

Claremont Farm, Old Clatterbridge Road, Bebington, Wirral CH63 4JB

www.wirralfoodfestival.co.uk | www.claremontfarm.co.uk | info@wirralfoodfestival.co.uk

038 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - LOCAL PRODUCE

EATING IN

Hands-on cookery is the best way to

get inspired about food. Wirral Food

and Drink Festival is an amazing

event, and we’re delighted to be

able to bring our Can Cook Pop-up

Studio again this year for some fun,

free cooking demonstrations.

Robbie Davison, Can Cook

We are very much looking forward

to being part of the festival again.

This year we are bringing our Mini

Sheep Show, which is tells the story

of how sheep are a big part of the

food story in the North West.

Richard Savory, The Sheep Show

INFO:

INFO

WHEN:

Sunday 26 August 10am-5pm

Monday 27 August 10am-4pm

PRICE:

Adult £4, Children £1.50

Family ticket (2 adults, 2 children)

£10 – extra child £1 each

EXTRA:

Free parking

Free shuttle bus from Spital train

station to the festival

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 039


EATING IN - LOCAL PRODUCE

BANGERS

vs

BURGERS

They’re a staple of Australian

beaches and the American

restaurant scene - and now

barbecues are making a welldeserved

comeback in the UK!

Ah, the British summer. At the first sniff of

weekend sunshine there always seems to be a

stampede to the nearest place selling disposable

barbecues. Barbecue ‘meat packs’ and multiple

special offers abound, and there’s a mad dash to

make the most of the split-second summer. It’s

enough to put anyone off barbecues for life. But it

doesn’t have to be this way! A barbecue done well

is a wonderful thing; the aromas, the atmosphere

and the anticipation of taste creating a relaxed

summer moment - and that’s before you even

start to fill your plate…

The word barbecue itself is widely agreed to be

derived from the Haitian barbacoa, which referred

to a framework of sticks, or a fire pit, and which

is referenced in both English and Spanish texts

as far back as 1526 – but every continent has

its own variation on traditional open-fire cooking.

There’s South American churrasco, Russian

shashlik, the tandoor from India and Pakistan;

and in Hong Kong, char siu is meat (usually pork)

marinated in honey and soy sauce and grilled over

flames. But whether you’re in Armenia or America,

the basic principle is the same: cooking meat, fish

or vegetables, which have often been marinated,

over an open flame.

In the UK, burgers and sausages hold a curious

position in the world of barbecuing – often as

the go-to easy option – but they should really

be embraced as they have brilliant barbecue

potential as the smokiness and caramelisation

add a depth of flavour and texture nigh on

impossible to re-create in the oven or a frying pan.

Artisan sausage-makers abound, and burgers are

surprisingly simple to make - but which of the two

stand up better to the heat of the barbie…?

PRACTICALITY:

The problem with cooking sausages is that

they rarely stay in one place. They bubble

and bulge and topple over each other - and

however carefully you balance them, one

side will always cook faster than the other.

But is that haphazard crispiness half the

charm? Burgers, on the other hand, have two

nice flat sides, so no toppling there – but

they can fall apart if they’re not the right

consistency.

VERSATILITY:

The number of different flavours of sausage

available now through artisan suppliers is

remarkable. There are old favourites (sage

and onion, pork and apple, Lincolnshire,

Cumberland) and new (sweet chilli, pork and

black pudding, venison) – and some brilliantly

imaginative combinations such as ginger

and spring onion, and cheese and Piccalilli.

Burgers are often just made with plain beef

or venison – but that’s no bad thing, and

the intense meatiness is incredibly versatile

when it comes to serving suggestions.

ACCOMPANIMENTS:

Good sausages work well just on their own,

but burgers, because of their flavour, tend

to hold up to accompaniments better. They

can be topped with sizzling bacon and juicy

mushrooms, sliced onions, Cheddar cheese,

blue cheese, ketchup, HP or barbecue

sauces. Then there are chutneys and pickles

– which can add a whole other dimension

to proceedings, especially when squashed

between the hot burger and crisp salad in

warm fresh bread roll.

BARBECUE

RESTAURANTS

Elif

138 Childwall Fiveways, Liverpool L15 6XX

0151 722 2201

6 Lark Lane Liverpool L17 8US

0151 728 7362

www.larklane.com/Elif

Bem Brasil

58 Lever Street, Manchester M1 1FJ

0871 978 9616

www.bembrasilrestaurants.com

Tropeiro Brazilian Churrascaria

14-16 Grosvenor Street, Chester CH1 2DD

01244 346 512

www.tropeiro.co.uk

Hickory’s Smokehouse

The Groves, Souter’s Lane, Chester

CH1 1SD

01244 404 000

www.hickorys.co.uk

Smoak Bar & Grill at Malmaison

Piccadilly, Manchester M1 1LZ

0161 278 1000 | www.smoak-grill.com

WHERE TO BUY

BURGERS & BANGERS

Cheerbrook Farm Shop

Newcastle Rd, Stapeley, Nantwich,

Cheshire CW5 7EL

01270 666 431 | www.cheerbrook.co.uk

EATING IN

Edge and Sons

61 New Chester Road Wirral,

Merseyside CH62 1AB

0151 645 3044 | www.traditionalmeat.com

Hollies Farm Shop

The Hollies Forest Rd, Little Budworth,

Tarporley CW6 9ES

01829 760 414

www.theholliesfarmshop.co.uk

Moo Baa Oinc

13/13a Castle Street, Beaumaris LL58 8AP

01248 810 651 | www.beefdirect.net

WH Frost Butchers

2-14 Chorlton Place, Chorlton-cum-

Hardy, Manchester M21 9AQ

0161 881 8172

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 041


EATING IN - LOCAL PRODUCE

CHARCOAL MAGIC

Sausages and burgers are barbecue

staples – but what else benefits from a

little bit of charcoal magic? We find out

at Cheerbrook Farm!

The brief British summer has started to make

its first appearances, and that means one

thing – barbecue time! Cheerbrook Farm was

originally set up to provide home-produced

Hereford beef for the local market, but its

commercial operation became so successful

that 11 years ago they opened a farm shop, so

that food-loving members of the public could

have access to the locally reared beef, pork

and lamb as well. Cheerbrook has now grown

to also include delicious deli offerings, fresh

fruit and vegetables, baked goods and shelves

groaning under the weight of sauces, pickles,

chutneys, wine and bottles of local real ale.

Seven full-time butchers

Proprietor Andrew was raised at Cheerbrook

Farm, and the multi award-winning butchery

counter is still his first love – he now employs

seven full-time butchers on site to look

after the whole process of the preparation

and presentation of different traditional and

European-style cuts, and to prepare the

dizzying array of hand-crafted sausages. There

can be up to 20 different types of sausage

available at any one time, from traditional

Cumberland or pork and apple to more

exotic concoctions such as plum and ginger

or the Hammered Hog (a house favourite

containing caramelised root vegetables and

cider) – plus there are daily and weekly

specials that are often tailored to certain major

events throughout the year, providing tastes

and ingredients to match the flavour of the

occasion. They also have pre-prepared items

that can go straight on the barbecue – the

Thai chicken kebabs are hugely popular, as

are the beef, lamb, pork, Halloumi and garlic

mushroom ones – then there’s the marinades,

the steaks, the chicken joints, the spatchcock

lamb…

Chutney, café and courtyard!

Of course barbecues aren’t just about the

meat (honestly!) – on the deli counter they

have coleslaws and potato salads, and a

selection of artisan breads delivered fresh

each day from Crewe. Much of the produce

is also served in the Cheerbrook Café (and

courtyard terrace when the weather’s nice!)

where breakfast can be pastries or full

breakfasts (with a particular emphasis on the

renowned Cheerbrook sausage sandwiches,

naturally), then throughout the day there are

gourmet sandwiches and salads, platters and

light bites, as well as bangers and mash (with

three types of sausage and three types of

mash available daily), cakes and desserts.

In spite of the quality and craftsmanship that

shapes everything that is sold at Cheerbrook,

the farm prides itself on the fact that it is

infinitely better value than local supermarkets

– add to that a plethora of awards for the

butchery and the promise of a series of

summer barbecues on the terrace, and you can

see why we give three cheers for Cheerbrook!

Cheerbrook Farm

Newcastle Road, Nantwich,

Cheshire CW5 7EL

www.cheerbrook.co.uk

Tel. 01270 666 431

Here at

Cheerbrook we

have seven full time

butchers, who all

know exactly what

meat works best on

the Barbie!

Andrew Shufflebotham

Owner, Cheerbrook Farm

042 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


SUMMER SALADS

EATING IN- LOCAL PRODUCE

Mediterranean potato salad with olives and

sundried tomatoes

EATING IN

Mexican Chipotle chicken and pasta salad

Victorian coleslaw

the perfect

accompaniment for

everything from

bangers and burgers

to char-grilled Chicken

and summer salads

BITE

SIZE

RECIPE

Cheerbrook Barbecue Marinade

INGREDIENTS:

125ml Woodlands Midnight Stout or other rich dark beer

2 garlic cloves

30ml (2 tbsp) soy sauce

2 shallots or 1 small red onion, very finely chopped

10ml (2 tsp) Worcestershire sauce

5ml (1 tsp) mustard

A small handful of fresh parsley, finely chopped

Salt & pepper to taste

METHOD:

1. Finely chop the garlic, onion and parsley and place in a small bowl.

2. Add the Worcestershire sauce, mustard, Woodlands Midnight Stout,

soy sauce and seasonings to the bowl, then mix well to combine.

3. Let this stand for 30 minutes for the flavours to blend, then use to

marinade chicken or ribs.

4. Alternatively, you could place the marinade in a small pan and boil for a

couple of minutes until slightly thickened, then use it as a dipping sauce.

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 043


EATING IN - LOCAL PRODUCE

CHESHIRE SMOKEHOUSE

Vost Farm, Morley Green, Wilmslow, Cheshire SK9 5NU

Tel: 01625 548 499

www.cheshiresmokehouse.co.uk

sales@cheshiresmokehouse.co.uk

Shop: Mon 9am-5pm, Tues-Fri 9am-6pm, Sat 9am-5pm

Café: Tues-Sat 10am-4pm

Knowing about the Cheshire Smokehouse is rather like being part of a benign

foodie family of fellow converts, all of whom share a passion for the treats

that this delightful deli has to offer. The Smokehouse Shop, near Wilmslow in

Cheshire, supplies a seemingly inexhaustible cornucopia of fine foods, many of

which are hand-made and prepared on the premises.

Their traditional oak and maple-smoked meats are as good as you’ll find

anywhere, as are their biscuits and cakes. As for relishes, chutneys, dressings

and jams, they are available in plentiful choice and supply in the farm shop,

alongside fine wines, bespoke luxury hampers, seafood, garnishes, pies and

freshly baked breads.

John William Ward, who learnt his craft of smoke-curing food in Canada,

established the business more than a century ago. His expertise has been

passed down through the generations to current family members, who have

embraced the pleasurable business of selling food with unalloyed enthusiasm.

You can also shop online, some of the Cheshire Smokehouse produce is

available to order from their website, with swift and efficient deliveries to

your door.

VERDICT: Buy for yourself, buy for friends – this is the place to go

for that unique, hard-to-find gift! Plus they have handy gift vouchers

available for use in the shop or café.

WATCH THE

FILM!

www.inoutmagazine.co.uk

JOSEPH BENJAMIN

134-140 Northgate Street, Chester CH1 2HT

Tel: 01244 344 295 | Twitter: @Joseph_Benjamin

www.josephbenjamin.co.uk

info@josephbenjamin.co.uk

Tues-Wed 9am-5pm, Thurs-Sat 9am-midnight, Sun 10am-5pm

The restaurant at Joseph Benjamin is already well loved by

diners from Chester and beyond – but their deli shelves are

equally adored by those in the know! The recently refurbished

deli area in the bar is stacked with store cupboard staples -

think continental pastas and sauces, couscous, olives and oils,

chutneys and ketchups, not to mention bread baskets groaning

under the weight of fresh loaves delivered daily. The provenance

and beautiful flavours are top notch – and given the quality,

this produce is no more expensive than you would find in

supermarkets.

The tea and coffee selection is superb; there are 20 top-quality

loose leaf teas and fruit infusions to choose from, like smoky

lapsang souchong and breakfast tea or elegant Earl Grey and

refreshing mint – all of which are available to drink in or take

away to brew at home. The 20 varieties of coffees have been

chosen from around the world, and are available as whole

beans, or ground to your specifications for use at home. The

knowledgeable staff are able to recommend particular beans to

your taste – and they’re available in small amounts, too.

VERDICT: Excellent consolidation of the previous little

deli with new focus on tea and coffee. The fact that the

full range of tea is available to drink in is a real bonus.

044 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - LOCAL PRODUCE

EATING IN

SAY HELLO TO

THE HOLLIES

And meet their in-house experts, including Andrew Vernon on the

butchery counter which has celebrated its fi rst anniversary in April 2012.

People rightly describe the Hollies as a onestop

shop - and as a farm shop that offers

virtually everything, they’re absolutely right.

But as well as stocking fi ne cheese and wine,

fresh local fruit and veg, bakery items and

countless other goodies, they also have a

fabulous butchery counter with friendly staff

who’ll be delighted to meet you! Master Butcher

Andrew Vernon is a 4th-generation craftsman

whose 40 years’ experience has earned him

awards galore, including Best Sausage award

at the 2012 Chester Food, Drink and Lifestyle

Festival - plus he has picked up a Gold award

for the Ultimate Steak Burger. On the counter

you’ll fi nd plump free-range chickens, traditional

meat cuts, treacle-cured bacon (a Vernon family

secret recipe!) and a range of kitchen-ready

dishes you can take home and place straight

in the oven – all in all an incredibly colourful

display. Try their Asparagus Pork Loin, Rack

on Black (rack of lamb wrapped round black

pudding), plus stir-fries, casseroles and meats

in different sauces (the chicken breast in a white

wine and mango sauce is current favourite).

Over the coming months, there’ll be a real

focus on summer eating, with lighter dishes like

kebabs, chicken wraps, burgers and sausages.

DROP BY REGULARLY - THERE’S ALWAYS

SOMETHING NEW!

It’s well worth dropping by regularly, for every

time you visit there’ll be something new at the

butchery. That’s because all the kitchen-ready

dishes use seasonal ingredients straight off the

Hollies shelves; so the pork, cider and apple

casserole is created using regularly-delivered

Cheshire Cider; the Asparagus Pork Loin uses

seasonally grown asparagus. The butchery really

does add to the Hollies’ well-rounded customer

offering, since there’s a plethora of fresh fruit

and veg to accompany your meal, as well as

wines, nibbles and desserts (including the new

Cartmel Summer Fruit Pudding), plus fresh

bread delivered several times a day.

A lot of this produce is also used in the Hollies’

coffee shop, where you can enjoy bacon

sandwiches, pâté platters, bangers and mash,

and a grand selection of pies – or simply a

coffee and cake (or a glass of bubbly!) The

coffee shop at their main site at Little Budworth

hosts regular summer barbecues showcasing

produce from the butchery counter – and

for a unique eatery experience, they have a

brilliant little outside dining pod (seating up

to seven) and have started hosting evening

supper clubs (every Thursday and Friday at

Stretton and monthly at Little Budworth).

Whilst you’re at Little Budworth, check out the

on-site nursery plus the camping and caravan

facilities, hideaways (camping with a roof!) and

the beautiful lodges (complete with AA 5 star

accreditation). But whatever you do, always

check out the butchery counter, where there’ll

be meat to please you - and where they’ll be

very pleased to meet you every time you visit!

The Hollies, Little Budworth (the main site

including the farm shop, butchery, forest lodges,

coffee shop, garden centre and caravan park)

Forest Road, Little Budworth, Tarporley,

Cheshire CW6 9ES

Tel: 01829 760 414

The Hollies, Lower Stretton

Northwich Road, Lower Stretton,

Warrington, WA4 4PG

Tel: 01925 730 976

www.theholliesfarmshop.co.uk

Mon-Sat 8am-7pm, Sun 8am-6pm

Twitter: @HolliesFarmShop

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 045


EATING IN - LOCAL PRODUCE

P&D DELI

24 Richmond Street, Williamson Square, Liverpool L1 1EF

Tel: 0151 708 7117 | Twitter: @PDItalianDeli

www.facebook.com/PDDeli

info@pditaliandeli.com

£6 per head

Mon-Thurs 7am-7pm, Fri-Sat 7am-7.30pm, Sun 9am-5pm

P&D Deli is a true slice of sun-drenched southern Italy in Liverpool’s

Williamson Square, and what a slice it is! Named after founding brothers

Paolo and Donato Cillo, it’s actually the ladies who run the show here;

Mariana (Paolo’s wife) manages the deli café and ensures that the friendly

buzz and welcoming atmosphere never wanes and that every time you visit,

you’re welcomed like one of the family. The family theme continues into the

deli’s kitchen, where Head Chef Antonietta (Donato’s wife) prepares panini

and pizzas, light bites, 20 varieties of homemade ice cream – and a mouthwatering

selection of what are possibly the most heavenly homemade Italian

cakes in Liverpool! We love the scrumptious Torta Nutella (see recipe on pg

93) – not to mention the tiramisu and the white chocolate and mango cake.

Antonietta – and the rest of the family for that matter – has a deep love for

food that was ingrained in an Italian childhood, and there is a real appreciation

for exquisite, simple Italian specialities. “Food is everything for Italians,” says

Marianna. “We eat for pleasure, never for necessity.” The deli opens from 7am

Mon-Sat, and is becoming a firm favourite with businesspeople, shoppers and

theatregoers alike (it’s just around the corner from the Liverpool Playhouse),

all popping in for coffees, panini to go, leisurely lunches or specialist Italian

beverages (like the Latte P&D – a flavoursome fusion of Nutella, milk and

cream, topped with Amaretto and nuts).

VERDICT: The warm service, chic décor and authentic food make

P&D Deli a one-stop shop for real Italian food, prepared with love

seven days a week - bellissimo!

The face of fish & chips

Great British days out are fun… a brisk walk

along the beach as the rollers crash in or a forage in the

woods as the leaves begin their autumnal change, there’s no

better place to be with your loved ones. So, you’ve worked

up an appetite - what could be better than a plate of freshly

cooked fi sh & chips? It’s a much loved dish that can become

an intrinsic part of your whole experience… Recently placed

by the Times as one of the top thirty fi sh & chips shops in the

UK, Enochs embrace the well-loved fi sh & chip tradition and

bring it bang up to date with a café that’s as light and airy

as our third generation secret batter recipe! Our main menu

includes old fi shy favourites as well as a great selection of

seasonal specials, which you can wash down with a crisp

glass of wine or a cold local beer. Also, you can enjoy our

nation’s favourite with a clear conscience as we are the fi rst

in Wales to be accredited with a Marine Stewardship Council

(MSC) certifi cation and source our fi sh from either

well-managed or sustainable stocks. So next time you are in

the area, stop by and experience Enochs Fish & Chips…

www.enochs.co.uk

LLANDUDNO JUNCTION,

NORTH WALES

01492 581 145 | www.enochs.co.uk

@Enochsfishcafe

Enochs Fish Café

046 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - LOCAL PRODUCE

PLAN BEE

Bees are a hugely important part of our ecosystem

and have influenced cultures around the world. Who

needs a plan A when you can have plan bee?

EATING IN

The average

worker bee produces one

twelfth of a teaspoon

of honey in its lifetime.

The study of honey bees

is apiology, from the Latin

apis meaning “bee”, and the Greek

-logia, meaning “study”. Bee-keepers

are apiarists, and an apiary is a

place where bee hives

are kept.

…So work the

honey-bees, creatures

that by a rule in nature teach

the art of order to a peopled

kingdom...

Shakespeare,

Henry V 1:2

There are nearly 20,000 known species of bees

in the world, and honey bees account for 80% of

all insect pollination. Pretty impressive for such

small insects - but then they are found on every

single continent except Antarctica! Bees have

sustained and influenced cultures worldwide,

have become sociological symbols, the emblems

of royalty and gods, and produce the honey, wax

and royal jelly that are so prevalent in the food,

cosmetic and medical industries.

QUEEN BEE

A colony of bees is made up of one queen,

hundreds of workers and, at certain times of

the year, drones - and a single colony can

contain as many as 40,000 bees at its peak. The

hierarchical structure found in beehives has been

used as a metaphor for human communities and

industry by everyone from Aristotle and Plato

to Shakespeare, Marx and Tolstoy, and this idea

of community led to the bee being adopted by

certain cities as part of their official emblem. The

iconic Manchester Bee is seen on the city’s crest,

its lampposts, and on a beautiful mural within

the town hall - it even made it onto Manchester’s

Boddingtons beer logo!

HONEY AND MEAD

Honey is as intrinsically associated with bees as

beestings - but not all bees produce honey, and

they don’t all sting, either! Honey is produced as

a food source for the hive - and it takes 12 bees

to make just one teaspoon of honey. As well as

being delicious, eating local honey can fend off

pollen-related allergies – and can also be used

to make mead, which was first made over 2,000

years before wine!

WHERE BE THE BEES?

Over the last few years, there have been

worrying reports of dramatic declines in bee

populations – widely agreed to be because of a

combination of factors: a decrease in the number

of flowering plants, an increase in both parasites

and the use of pesticides, as well as a general

shift in overall air pollution. This is somewhat

worrying given the fact that of the 100 crop

species that provide 90% of the world’s food,

over 70 are primarily pollinated by bees. But all

is not lost - as the result of a United Nations

Environment Programme (UNEP) report, there

have been steps taken towards positive ecology

management on a global scale, and there

has also been an unprecedented interest in

individual and community beekeeping. The British

Beekeepers Association (BBKA) and the Welsh

Beekeepers’ Association (WBKA) both have

regional associations that support and encourage

beekeeping – and there are also plenty of

courses to help get you started, and places to buy

beekeeping supplies.

But if you haven’t got the time or space, there

are plenty of other ways to get involved. As well

as buying honey from local producers (there’s

usually a selection found in most delis, farm

shops and, believe it or not, butchers), you can

plant bee-friendly flowers like foxgloves, sweet

peas, delphiniums, cornflowers and fuchsias - all

of which would provide nectar for these beeautiful

creatures!

For more information on beekeeping associations

in your area, contact the BBKA on 02476 696

679, or see right for further contact details.

BEEKEEPING ASSOCIATIONS,

COURSES & SUPPLIES

British Beekeepers’ Association

02476 696 679 | www.bbka.org.uk

Claremont Farm

Old Clatterbridge Road, Bebington, Wirral CH63 4JB

0151 334 1906 | www.claremontfarm.co.uk

Fragile Planet Bee Supplies

Unit 5, Maesbury Road Industrial Estate,

Oswestry SY10 8HA

01691 238 163 | www.fragile-planet.co.uk

National Beekeeping Centre for Wales

01492 643 162 | www.bodnant-welshfood.co.uk

Snowdon Honey Farm And Winery

Cadnant, High Street, Llanberis,

Gwynedd LL55 4HB | 01286 870 218

www.snowdonhoneyfarmandwinery.co.uk

Welsh Beekeepers’ Association

01545 590 515 | www.wbka.com

RESTAURANTS & PRODUCERS

WHO USE LOCAL HONEY

The Yew Tree Inn

(Local honey sold at the bar is used in their

honey parfait and honey-roast ham)

Long Lane, Spurstow, Bunbury, Cheshire CW6

9RD | 01829 260 274

www.theyewtreebunbury.com

Nunsmere

(They have their own beehives on site, and use

honey in the restaurant and sell jars, too)

Tarporley Road, Oakmere, Northwich, Cheshire CW8 2ES

01606 889 100 | www.primahotels.co.uk

Spitting feathers

(Honey made by bees at the Spitting Feathers

Farm is used in their summer Honey Trap Ale,

and also used in dishes at their Chester pub,

the Brewery Tap)

01244 332 052 | www.spittingfeathers.org

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 047


EATING IN - LOCAL PRODUCE

BACK TO

SCHOOL

They’re cookery lessons,

but not as you know them…

Britain has fallen in love with cooking again over the past

few years. Farmers’ markets have seen an unprecedented

resurgence, alongside ‘pick your own’ farms and food and

drink festivals. Local produce, seasonal and home-made have

been the buzzwords at the forefront of this mini revolution,

which has seen people get back into the kitchen and taking

care and time over cooking, rediscovering the joy of creating

delicious dishes from scratch.

As part of this, cookery schools have been springing up

around the country faster than you can say sous-vide - but

banish all thoughts of school-day home economics; this new

generation of classes is all about form and flavour, a hands in,

hands on approach that arms you with the skills you need to

recreate the dishes you love.

The best thing about the great number of schools is that it

means that there is sure to be one for you, your skill level and

your taste. There are schools for novices and the amateur

professional, butchery classes and bakery classes, vegetarian

schools, chocolate schools, fine dining, historical dining and

everything else in between…

Here are a few of our favourites, chosen for their love of good

food and, more importantly, their willingness to pass on their

secrets to you and I.

BRIAN MELLOR’S

HARTHILL COOKERY SCHOOL

CHESHIRE COOKS

Cheshire | 01244 325 025 | www.cheshirecooks.co.uk

Cheshire Cooks is led by a philosophy of inspirational teaching and a real love

of food. The tutors, facilities and teaching methods are all top notch - prepare

to get stuck in to one- or two-day culinary courses, or classes on vegetarian

cuisine, delicious desserts and making the most of seasonal produce.

Harthill Lane, Tattenhall,

Cheshire CH3 9LQ

01829 782 097

www.brianmellor.co.uk

An award-winning Master

Chef of Great Britain,

Brian Mellor brings his vast

experience to a brilliant

set of courses held in the

Cheshire countryside - a

vibrant base where you can

indulge in your passion for

food, or simply take your

first steps in the kitchen.

048 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - LOCAL PRODUCE

THE CHESHIRE

COOKERY SCHOOL

LM Business Park, Norman Road, Altrincham WA14 4EP

0161 928 5120 | www.thecheshirecookeryschool.com

CLAREMONT FARM

THE GOOD FOOD HUB

OF THE WIRRAL

EATING IN

This school truly caters for every ability through courses such as Authentic

Indian and Fabulous Fish - plus a series of seasonal courses run by

Simon Rimmer. It’s fun and informal, but still highly educational, and you’ll

leave with a good grasp of hassle-free cooking.

CLAREMONT KITCHEN

Claremont Farm, Old Clatterbridge Road, Bebington, Wirral CH63 4JB

0151 346 1796 | www.claremontfarm.co.uk

Claremont Kitchen is set in the heart of Claremont Farm, most famous

for asparagus, strawberries and the Wirral Food and Drink Festival! The

Kitchen has joined forces with award-winning chefs, cooks and producers

to offer you a range of inspiring food and farming experiences, from

Indian and sushi to cupcakes and fine dining.

Do you want to learn how to

bring food from field to fork?

Award-winning chefs, cooks and producers are

all on hand at the Claremont Kitchen, to help

you improve your culinary skills whilst creating

fantastic food. Fine-dining workshops, gourmet

farmer and chef nights, vegetarian cooking,

cheese-making, bee-keeping and cupcake

classes are just a few of the courses on offer

this summer.

CAN COOK STUDIO

The Matchworks, Garston,

Liverpool L19 2RF

0151 650 6444

www.cancook.co.uk

Can Cook’s aim is to get people off

the fast food bandwagon and back

eating healthy, home-made tasty

food. Half day, full day, evening and

weekend courses are held in their

state-of-the-art Liverpool studio.

SLATTERY SCHOOL

OF EXCELLENCE

197 Bury New Road, Whitefield,

Manchester M45 6GE

0161 767 9303

www.slattery.co.uk

Slattery Patissier and Chocolatier

are passing on their knowledge

and skills through a selection of

courses, ranging in length from

a half day to a full five-day course,

covering different areas of sugar

craft and chocolate work.

P Y O

This love of local produce is continued with our

pick your own field – this summer bring the

kids and pick juicy strawberries, raspberries,

tangy gooseberries and blackcurrants. There

will also be plenty more produce to be found in

our lovely farm shop.

Great venue for hen parties & team building days

BODNANT WELSH

FOOD COOKERY

SCHOOL

Furnace Farm, on the A470 (between

Glan Conwy and Llanrwst)

01492 650 150

www.bodnant-welshfood.co.uk

Opening this summer as part of the

Bodnant Welsh Food centre in the

Conwy Valley, the Cookery School will be

offering both day and weekend courses

that will be making the most of the

glorious ingredients available in the North

Wales region.

CLAREMONT FARM

Old Clatterbridge Road, Bebington

Wirral CH63 4JB | 0151 346 1796

www.claremontfarm.co.uk

thefamily@claremontfarm.co.uk

farm shop | fi shery | pick your own | wholesale

INOUTMAGAZINE.CO.UK LOCAL PRODUCE 049


EATING IN - LOCAL PRODUCE

LEARN & EARN

Learn

cooking for pleasure - and earn

the admiration of your dinner guests - at

Cheshire Cooks Cookery School!

No less a figure than Homer’s Odysseus

declared that his idea of bliss was good food,

good wine and good company – and in the

honourable Homeric tradition, this is exactly

what Cheshire Cooks Cookery School is

all about! Located in Tarporley, it offers the

opportunity to learn, explore and celebrate

everything fabulous about food for friends,

family and feasting. Classes focus on practical,

hands-on cookery using top-quality seasonal

local produce, and courses are perfect as a

present for foodie friends or family, valuable as

team-building exercises or for corporate events,

or as a treat to yourself to rekindle your love

of cooking! Cheshire Cooks was founded by

Savoy-trained Philip Martin (Chef Patron at The

Greenbough Hotel and Olive Tree Restaurant in

Hoole, Chester) and is founded on his passion

for food, together with his desire to share his

experience with others.

Olive Tree Restaurant

Greenbough Hotel

A DYNAMIC DOUBLE ACT

Cheshire Cooks is run by both Philip and his

right hand man, Neil Griffiths, who joined the

Olive Tree Restaurant in 2003 as an apprentice

Chef and who was promoted to Head Chef

in 2009. Between them, they have created

courses that make the most of seasonal

ingredients, and include dishes you’ll really want

to recreate at home. Courses vary in technicality

from novice to professional – plus there

are courses focusing on particular cuisines.

The one- and two-day courses can include

preparation of dishes such as a warm salad

of chorizo, smoked chicken and Bury black

pudding; cannon of salt-marsh Welsh lamb;

and Madagascan vanilla soufflé with mango

coulis. Over the summer there will be courses

on making the most of garden produce (soups,

bottled fruits, jams and chutneys) and preparing

lighter summer dishes (pasta, pizza, tapas and

‘one-pot’ dishes) for easy entertaining. Philip

and Neil also work with top local chefs and

food personalities to present additional courses

focusing on delicious desserts, cheese plus

wine pairings and vegetarian cuisine.

COOK WITH NEW CONFIDENCE!

Having been busy filleting, kneading, whisking

and chopping on your hands-on Cheshire

Cooks course, you will leave with a cookery

school folder full of the recipes you’ve been

preparing, together with new confidence born

of the techniques you’ll have covered on your

course. Reduced Bed and Breakfast rates and

fine dining are available at their sister venue

the Greenbough Hotel and its Olive Tree

Restaurant. The hotel is a former Victorian

town-house just a short walk from Chester

city centre, offering all the peace and privacy

of a home-from-home, plus the warmth and

personal welcome you’d expect from a hotel

with an outstanding reputation for excellence.

So follow in the footsteps of Odysseus and

cultivate your love of good friends, good wine -

and good food, courtesy of Cheshire Cooks!

Cheshire Cooks

Tel: 01244 325 025 | Twitter: @CheshireCooks

www.cheshirecooks.co.uk

enquiries@cheshirecooks.co.uk

The Greenbough Hotel and Olive Tree

Restaurant

60 Hoole Road Chester, Cheshire CH2 3NL

Tel: 01244 326 241

www.chestergreenboughhotel.com

luxury@greenbough.co.uk

050 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


cookery school with rooms

THE PERFECT SETTING

TO IMPROVE YOUR

COOKING SKILLS

welcome to cheshire cooks, where inspirational

teaching and a love of food is at the heart of all we do

Cheshire Cooks is a unique venue offering a fresh approach to cooking with exciting

classes that emphasise hands-on cookery and inspirational teaching, using top quality

seasonal and local produce.

Whether your aim is to cook for pleasure, learn to cook as a professional, or enjoy

a team building exercise with colleagues, our tutors will offer one-day or two-day

courses designed to suit the complete novice through to the experienced enthusiast.

a selection of

the courses:

One-day culinary course

Tapas and light dishes

No fuss entertaining

Fish and shellfish

Tasty vegetarian dishes

Summer dishes

and many more…

Visit www.cheshirecooks.co.uk

for details on all of these

courses and more.

Perfect gifts for

friends and family -

and an ideal venue for

team-building with

a difference!

Located in the heart of

the Cheshire countryside,

12 miles from its sister

company the Greenbough

Hotel, Cheshire Cooks is the

ideal learning environment

which can be combined with

a city break in Chester.

www.cheshirecooks.co.uk | enquiries@cheshirecooks.co.uk | Tel: 01244 325 025


EATING IN - LOCAL PRODUCE

HARTHILL COOKERY

SCHOOL

Harthill Lane, Harthill, Tattenhall, Cheshire CH3 9LQ

Tel: 01829 782 097 | Twitter: @HarthillSchool

www.harthillcookeryschool.co.uk

info@brianmellor.co.uk

Master Chef of Great Britain, Brian Mellor, has recently opened his culinary abode

in an Old Victorian School that was previously abandoned. Harthill Cookery School

unlocked its doors for the first time in eight years as part of a rural regeneration

project, bringing this 150-year-old English village and school back to life.

“It is a shame that so many old buildings are not being used these days that were

once the hub of village life,” Says Brian. “At Harthill, it’s like living with history; this

building holds many memories for so many people. I wanted to retain the school’s

character and keep its place at the heart of the community. It’s a place where

people, both professionals and public, with a passion for food, can come to explore

and learn.” This summer, the calendar of cookery courses is vibrant - full of the

flavours and aromas of freshly-baked breads, roasted meats, homemade sauces,

relishes and French patisserie. Amongst the array of innovative cookery courses is

Dine’n’Dem, which is a monthly gathering for just 20 people, that has the format of

restaurant dining, but includes a demonstration of each course before it is served.

Every Wednesday evening from 6pm to 9.30pm is Summer Cooks, which allows

food enthusiasts to take their work home, whether it be delicate soups, pastries, fish,

seasonal desserts or famous international dishes.

VERDICT: For both novices and professionals, there are courses to suit

everyone, be it the Butchery and Filleting Course or the Imaginative

Vegetarian course. Teenagers and students aren’t forgotten, either – see

their website for details, plus a few more tasty surprises.

Experience a whole world of

cooking where passion for

food is the key ingredient.

The Cheshire Cookery school presents fun informal courses at our

state-of-the art studio in Altrincham under the expert guidance of

our resident chef Jason Palin and guest chefs – including celebrity

chefs such as Simon Rimmer.

Good food is at the heart

of all that matters in life;

it is an expression of our

connection to each other

and to our environment.

It is my fi rm belief that the

ability to cook well is within

everyone’s capability.

Andrew Warnes, Founder

Authentic Indian Cookery | Italian & Perfect Pasta Dishes | Fabulous Fish | Dinner Parties Made Easy

The Joy of Bread Making | Confi dence for Beginners | Full, Half Day & Evening Courses

Simon Rimmer Seasonal & Signature Dishes | Demos | Kids Cookery Courses | French Cuisine | Cup Cakes

Evening Classes | Team Building | Corporate Events | Private Parties | For Hire as Film & Photographic Location

Norman Road Altrincham WA14 4EP | 0161 928 5120

www.thecheshirecookeryschool.com | info@thecheshirecookeryschool.com

052 LOCAL PRODUCE INOUTMAGAZINE.CO.UK


EATING IN - BEER, WINE & SPIRITS

EATING IN

image © Peter Sheppard / Tone Photography | shep@tone-photographer.com

BEER, WINE

& SPIRITS

SHAKEN, NOT STIRRED!

Sitting in a beer garden with friends or

family, sipping something cold and tasty is

one of the true pleasures of summer. Ciders,

Champagne and some fruity cocktails are

most definitely all on the cards over the

next few months!

INOUTMAGAZINE.CO.UK BEER, WINE & SPIRITS 053


EATING IN - BEER, WINE & SPIRITS

SUMMER SIPPING

The sun is shining, the sky is blue – summer is a time to sit back,

relax and sip a tipple well deserving of your time and attention.

Here are eight of the current favourites at INOUT HQ…

1

2

3

4

BELVEDERE BLACK

RASPBERRY VODKA

CHESHIRE CIDER

BROWN BEAR

SPITTING FEATHERS

‘HONEY TRAP’

This Belvedere Black

Raspberry Vodka is brimming

with luscious fruity flavours

- we love it in a black

raspberry julep: press 6

raspberries with 10 mint

leaves, add 2oz of black

raspberry vodka, ½oz of

syrup and crushed ice. Churn

and re-top with ice.

Eddisbury Fruit Farm was

the very first commercial

cider maker in Cheshire, and

today their award-winning

traditional farm apple cider,

still brewed and bottled

in Cheshire, is available in

1-pint bottles. No artificial

sweeteners or preservatives

here – this is the real stuff!

The cool and creative Camp

and Furnace in Liverpool

now stocks its very own ale,

brewed by the Liverpool Craft

Brewery! Made with wheat

smoked in the furnace of the

name, with an added dash of

Wirral honey, Brown Bear is a

full-bodied, heady ale that is

just one more excuse to visit

this vibrant venue.

Made with honey produced

from bee hives next to the

brewery, this beer is a sweet

summer treat that’s light,

refreshing, and very morish.

Amber-coloured, just like

nectar, it has a distinct

aroma and a slight sugary

taste - perfect for warm and

sunny summer days.

054 BEER, WINE & SPIRITS INOUTMAGAZINE.CO.UK


EATING IN - BEER, WINE & SPIRITS

uit liqueurs

EATING IN

5

6

7

8

ry,

loe,

f

MY GINERATION

PASSION FRUIT LIQUEUR

Based in Chester, My GINeration

creates fruit-based liqueurs, with

fl avours like silky raspberry and

aromatic elderfl ower. Our current

favourite is passion fruit - it’s

one long, exotic tingle, a tropical

holiday captured in a single glass.

Try it chilled, in cocktails or over

ice cream.

DIPLOMÁTICO RUM

RESERVA EXCLUSIVA

This Venezuelan rum has been

aged for 12 years – and is

determined to get your attention.

A favourite with connoisseurs, its

golden-yellow hue holds fl avours

of orange, cinnamon and brown

sugar, with a syrup and oak fi nish.

This rum is defi nitely one to be

savoured.

MIXED BERRY

REKORDERLIG

Made from the purest

Swedish spring water, the

flavour-packed Rekorderlig

Wild Berries Cider is best

served over ice with a

handful of fresh blueberries

and raspberries for a dry and

juicy experience.

STONES GINGER JOE

Stone’s Ginger Wine is

well-known - but this

summer it’s worth seeking

out their alcoholic ginger

beer as well. Ginger Joe is a

tache-twisting, feisty bottle

of goodness to swig in the

sun, sip with ice or mix with

strawberries and mint. Great

with food, too.

INOUTMAGAZINE.CO.UK BEER, WINE & SPIRITS 055


EATING IN - BEER, WINE & SPIRITS

SHAKEN

OR STIRRED

Cocktail recipes can be as simple or as complicated as you want them to be – and

when you get professional mixologists involved, it can turn into a whole new ball game!

Here, four bars in the North West share some of their house cocktail recipes with us

so you can create them in the comfort of your own home.

BRAMBLE

SMOAK STACK

The Weighing Room is a converted mill on Commonhall Street in

Chester, owned by Chester Racecourse – now a racing-themed bar and

eatery serving a full menu of cocktails and small plates. Think exposed

bricks, velvet-covered walls and plush chairs – there’s even an exclusive

members’ lounge upstairs (‘The Enclosure’) and ‘The Paddock’ terrace at

the back for al fresco dining and drinking.

The Smoak Stack is the signature cocktail at Smoak Restaurant within

the Malmaison Hotel in Manchester, and at their furtively-hidden cocktail

lounge, the opulent Ember Bar… Here the mixologists create incredible

classic concoctions or ones that can be tweaked to your taste - but we

love the theatre of the Smoak Stack.

INGREDIENTS:

50ml Beefeater gin

Juice of ½ a lemon

25ml sugar syrup

15ml Crème de Mûre

(blackberry)

Fresh blackberries

SERVED IN:

A rocks glass

METHOD:

Fill a rocks glass with crushed

ice. Shake and strain the gin,

lemon juice and sugar syrup

over the ice, then pour over

the Crème de Mûre on top to

create a bleed effect. Garnish

with a lemon wedge and a

fresh blackberry, and serve with

a small straw.

INGREDIENTS:

50ml Buffalo Trace (bourbon)

25ml Caramel syrup

50ml Apple juice

For the real deal, you also need

a smoke gun.

SERVED IN:

A small Kilner jar

METHOD:

Shake all of the ingredients in a

Boston shaker with ice.

Fill the jar with ice cubes, and

strain the cocktail over them.

Then, using a smoke gun with

apple wood chips, fill the jar

with smoke. Serve with a straw

and the lid closed.

By The Weighing Room

10 Commonhall Street, Chester CH1 2BJ

Tel: 01244 313 258

www.theweighingroom.co.uk

By Smoak Bar and Grill at Malmaison

Manchester

Gore Street, Piccadilly, Manchester M1 3AQ

Tel: 0845 365 4247 | www.malmaison.com

056 BEER, WINE & SPIRITS INOUTMAGAZINE.CO.UK


EATING IN - BEER, WINE & SPIRITS

EATING OUT

SAKE’TINI

MAI TAI

Lively teppanyaki, delicious sushi and sashimi – and a cocktail list that is

the envy of Liverpool! Sapporo Teppanyaki’s Japanese-inspired cocktail

list includes several featuring sake, the traditional Japanese beverage

brewed from fermented rice. Sake can be dry or sweet, with flavours of

fruit, chocolate, spices and more, and the Sapporo sake’tini combines it with

flavours of black raspberry and fresh pineapple.

Open seven days a week for breakfast, lunch and dinner, What’s Cooking

is a bold, lively restaurant and bar on Liverpool’s iconic Albert Dock that’s

ideally situated for a mid-shop coffee stop, pre-gig dining (the Echo

Arena is about a minute away) and brilliant food all day. There is a loose

American/Mexican theme to the menus – and the Mai Tai, invented in

California, sums up this restaurant’s vibrancy perfectly.

INGREDIENTS:

25ml sake

12.5ml vodka

12.5ml Chambord black raspberry

liqueur

50ml pineapple juice

Fresh strawberries

SERVED IN:

A martini glass

METHOD:

First, pour the Chambord into

a chilled martini glass. Put the

sake, vodka and pineapple juice

into a Boston shaker and shake

vigorously until the pineapple juice

starts to froth. Using a bar spoon

leveller, carefully strain this over

the Chambord to create a distinct

layer. Garnish with half a sliced

strawberry with leaves.

INGREDIENTS:

12.5ml white rum

12.5ml dark rum

7.25ml Disaronno Amaretto

7.25ml apricot brandy

7.25ml orange curaçao

7.25ml lime juice

Pineapple juice

Fresh pineapple, lime and orange peel

SERVED IN:

A poco grande glass

METHOD:

Shake everything (except the

pineapple juice) together with ice in

a Boston shaker. Fill the glass with

ice, then strain in the cocktail and

top up with pineapple juice.

Decorate with pineapple and orange

rind and top with a fresh lime, two

straws and a sparkler!

By Sapporo Teppanyaki

134 Duke Street, East Village, Liverpool L1 5AG

Tel: 0151 705 3005

www.sapporo.co.uk/restaurant-liverpool

By What’s Cooking

Albert Dock, Liverpool L3 4AD

Tel: 0151 707 2023

www.whats-cooking.co.uk

INOUTMAGAZINE.CO.UK BEER, WINE & SPIRITS 057


TEE OFF THIS SUMMER

WITH GLENMORANGIE

Scotland is famed for both golf and whisky

– a frequently enjoyed, widely cherished

combination. There are plenty of ways to

celebrate this glorious partnership, from

partaking in one of the many whisky and

golf tours that are available all over the

UK, to sipping a well-deserved dram after

a leisurely round or two - and this year,

a collaboration between one of the best

single malt whiskies and the oldest of the

four major golf championships sees the

Enjoying a Glenmorangie during

The Open is par for the course

pair unite right here in the North West!

Glenmorangie has become the official

whisky of the annual Open Championship,

this year taking place at Royal Lytham &

St Anne’s Golf Club, near Liverpool. Since

beginning its pursuit of perfection in 1843,

Glenmorangie has been enjoyed in more

than 130 different countries, whilst The

Open (established just 17 years later in

1860) is the only major championship to

take place outside the US – putting both at

the top of their respective leader boards.

This year, The Open will take place from

15th to 22nd July, and while over 458

million households around the world

will tune in to watch the tournament on

television, 200,000 visitors will travel to this

costal course to soak up the excitement in

person. If you’re in the area to watch the

competition, or just want to sample the top

bars and restaurants in the North West, this

extra-special whisky trail brings you the best

places to drink Glenmorangie in the very

region that the world’s greatest golfers will

descend on. Not a fan of the sport? Don’t

worry, because you can still appreciate

the glory of a single malt whisky - even

if you don’t know your McIlroy from your

McDowell…

SEE OVERLEAF FOR DETAILS

7

14

4

EATING IN - BEER, WINE & SPIRITS

3

5

1

2

18

16

W

S

The P

EATING OUT

11

8

12

13

6

15

17

E

N

18

10

ENJOY THE PERFECT ROUND, AVAILABLE HERE…

1 The River Bar and Restaurant at

The Lowry Hotel

50 Dearmans Place, Chapel Wharf,

Manchester M3 5LH

www.thelowryhotel.com | 0161 827 4000

Like The Open itself, we believe in going

the extra mile in the pursuit of perfection. Unnecessar

2 Capri

4a Diccinson Terrace,

Lytham-St-Annes FY8 5JY

3 Circle 360

Italian Galleries, The Trafford Centre M17 8PL

www.thecircleclub.com | 0161 288 8118

4 Mojo, Manchester

19 Back Bridge Street, Manchester M3 2PB

www.mojobar.co.uk | 0845 611 8643

5 The Bijou Club

1-7 Chapel Street, Manchester M3 7NJ

www.bijouclub.co.uk | 0161 834 6377

6 Malmaison Smoak Bar & Grill

1 Gore Street, Manchester M1 3AQ

www.malmaison-manchester.com | 0161 278 1000

7 Vermillion & Cinnabar

Hulme Hall Lane/Lord North Street, Sport City,

Manchester M40 8AD

www.vermilioncinnabar.com | 0161 202 0055

8 Gaucho

2A St. Mary’s Street, Manchester M3 2LB

www.gauchorestaurants.co.uk | 0161 833 4333

9 Rosso

43 Spring Gardens, Manchester M2 2BG

www.rossorestaurants.com | 0161 832 1400

10 Northern Quarter Restaurant and Bar

108 High Street, Manchester M4 1HQ

www.tnq.co.uk | 0161 832 7115

11 Épernay Champagne Bar Manchester

Unit 1A, Great Northern Towers, Watson Street,

Manchester M3 4EE

www.epernaychampagnebars.com

0161 834 8802

12 Socio Rehab

100-102 High Street, Manchester M4 1HP

www.sociorehab.com | 0161 832 8644

13 Black Dog Ballroom

52 Church Street, Northern Quarter,

Manchester M4 1PW

www.blackdogballroom.co.uk | 0161 839 0664

14 Liars Club

19A Back Bridge Street, Manchester M3 2PB

www.theliarsclub.co.uk | 0161 834 5111

15 Britons Protection

50 Great Bridgewater Street, Manchester M1 5LE

www.britonsprotection.co.uk | 0161 236 5895

16 The Fisherman’s Retreat

Riding Head Lane, Shuttleworth, Ramsbottom BL0 0HH

www.fishermansretreat.com | 01706 825 314

17 Mojito Bar and Tapas

Henry Street, Lytham, St Anne’s FY8 5LE

www.portofino-zest.com | 01253 795 890

18 Henry’s Bar & Grill Restaurant

5 Henry Street, Lytham FY8 5LE

www.henrysbarandgrill.co.uk | 01253 737 111

INOUTMAGAZINE.CO.UK BEER, WINE & SPIRITS 059


Please enjoy responsibly. www.moet.com


EATING IN - BEER, WINE & SPIRITS

GOING FOR

GOLD

Fresh floral aromas

with medium bubbles

and vigorous activity

combine to make

this truly splendid

Champagne.

IN THE UK’S YEAR OF

CELEBRATION, SETTLE DOWN

AND SIP THE STARS WITH MOËT

& CHANDON AT THESE FAB FOUR

NORTH WEST BARS.

You may not be getting gold at the Olympics, but there’s always a reason

to celebrate - and what better way than with Champagne! Established

in 1743 by Claude Moët, Moët & Chandon Champagne is the epitome

of style and luxury for a drink already synonymous with festivities

and celebrations. Moët & Chandon hold a Royal Warrant to supply

Champagne to Elizabeth II – and they have also recently released a

limited-edition Golden Magnum, dressed in a yellow gold leaf cloak - so

who else to celebrate with in a year of celebration!

NEWZ BAR

18 Water Street, Liverpool, Merseyside L2 8TD

01512 362 025 | www.thenewzbar.com

Originally a 19th century shipping warehouse,

this lively venue now houses one of the longest

bars in Europe. The cocktail and Champagne

offerings attract an exclusive crowd - see and

be seen by the bar, or otherwise you can hire

out one of their exclusive private booths.

CRUISE

4 John Street, Chester, Cheshire CH1 1DA

01244 408 000 | www.cruisechester.com

Cruise in Chester is home to six distinct

themed areas across three floors, combining

luxury, style and some of the hottest DJs

around playing music mixes old and new.

Relax in the Cool Britannia reception and bar

area, order cocktails in Bagkok or dance the

night away in Manhattan…

SAKURA

Exchange Flags, Liverpool, Merseyside L2 3YL

01512 362 113 | www.sakuraliverpool.co.uk

Right in the centre of Liverpool’s commercial district, Sakura restaurant

and bar is a stunning venue serving fresh seafood and meat (including

wagyu beef) while in the bar, you can relax in private booths, sip

Champagne and cocktails on the Moët Terrace and share mouthwatering

small dishes from the Robata (Charcoal grill) or sushi bar.

BARLOUNGE

75 Watergate Street, Chester CH1 2LB

01244 327 394 | www.barlounge.co.uk

At BarLounge you can dine in style in the

restaurant or drink with friends on the sofas

or sun terrace. The food is fantastic and

the themed cocktails are first rate; try the

rum-based Red Riding Hood - or the 2LB

(Tanqueray 10 gin and pink grapefruit, topped

with Moët & Chandon), which was so popular,

they named it after their postcode!

WIN A MAGNUM

OF GOLD MOËT

To celebrate this Great British summer, we have a

Moët Gold Magnum to give away to one lucky reader!

To enter, send your name, address and contact number

to competitions@inorout.co.uk with the subject ‘Moët

Gold Magnum’, or on a postcard to ‘Moët Gold Magnum

Competition’, PO Box 3384, Chester CH2 4XP, before

Sunday 19 August 2012.

EATING OUT

INOUTMAGAZINE.CO.UK BEER, WINE & SPIRITS 061


EATING IN - BEER, WINE & SPIRITS

The

world’s

most iconic

cocktail just got

easier to make…

BELVEDERE

BLOODY MARY

A Bloody Mary is easy to make, right? Just a

combination of vodka and tomato juice - and

Worcester sauce if you have some to hand. Well,

you’d be wrong! It’s been described as ‘the world’s

most complex cocktail’, and can include bewildering

variations of seasonings and flavourings such as

Tabasco, horseradish, beef consommé, olive, lemon,

spices and more… Invented in New York, the name

has been associated with Queen Mary I of England,

Hollywood star Mary Pickford and even a waitress

from Chicago – and now is a firm favourite on cocktail

menus (and brunch menus!) everywhere.

But now it’s simple to make a perfect Bloody Mary

at home, with Belvedere Bloody Mary Vodka, which

combines the world’s first super premium vodka with

a maceration of seven of the cocktail’s essential

ingredients - black pepper, horseradish, bell pepper,

chilli pepper, vinegar distillate, tomato and lemon. It’s

great straight up, on the rocks or mixed – but can also

be used as another cocktail ingredient in its own right.

Earlier in 2012, some of the North West’s finest

mixologists came together to test their skills, creating

some incredible drinks, all based around Belvedere

Bloody Mary Vodka. The top three places were

taken by Danny D’Amelio from Aloha Liverpool),

Ben Bravington-Sim (Epernay Champagne Bar,

Manchester) and Max Venning (The Violet Hour,

Didsbury). Read on for their winning recipes and some

real Bloody Mary inspiration…

Danny D’Amelio

(Aloha, Colquitt Street, Liverpool)BLACK HANDS CYANIDE

INGREDIENTS:

20ml grapefruit juice

10ml honey and ginger syrup (both

ingredients left to marry for 3 days)

5ml Worcestershire Sauce

100ml Big Tom tomato juice

50ml Belvedere Bloody Mary Vodka

10ml Tio Pepe sherry

METHOD:

Throw with cubed ice and serve in

a Collins glass rimmed with smoked

salt. Garnish with a lemon twist and

cucumber slices.

062 BEER, WINE & SPIRITS INOUTMAGAZINE.CO.UK


EATING IN - BEER, WINE & SPIRITS

BEET ‘N’ BLOODY

INGREDIENTS:

40ml Belvedere Bloody Mary Vodka

15ml lemon juice

50ml tomato juice

35ml apple juice

30g beetroot

3 shakes cumin

3 dashes Angostura Bitters

3 dashes Tabasco

4 mint leaves

METHOD:

Muddle the beetroot, add all other ingredients

and shake over ice – double strain into a

Champagne coupette and garnish with a mint

leaf and cucumber slices.

EATING OUT

Ben Bravington-Sim

(Epernay Champagne Bar,

Watson Street, Manchester)

All images © Peter Sheppard / Tone Photography | shep@tone-photographer.com

THE LORD’S RESURRECTION

INGREDIENTS:

10ml grapefruit juice

30ml Barolo Chinato Cocchi

15ml Colissia Fino sherry with laver

seaweed (left to marry for 3 days)

35ml Belvedere Bloody Mary Vodka

35ml Fever Tree tonic water

METHOD:

Stir all of the ingredients with ice, and

strain into a rocks glass over ice, then

garnish with orange zest, lemon zest

and cucumber slices

MARY’S MARTINEZ

INGREDIENTS:

37.5ml Belvedere Bloody Mary Vodka

18ml Sacred Sweet Vermouth

15ml Cointreau

1ml Absinthe

3 sprays of Ardbeg 10 yr old

METHOD:

Stir all of ingredients (except the Ardbeg)

on ice. Strain into a Champagne coupette

and spray the Ardbeg in an atomiser.

INOUTMAGAZINE.CO.UK BEER, WINE & SPIRITS 063


EATING IN - BEER, WINE & SPIRITS

Max Venning

(The Violet Hour, Burton Road, West Didsbury)

BLOODY MARY

INGREDIENTS:

Homemade Bloody Mary Juice (a

smokey combination of tomatoes, bell

pepper, chilli, garlic, basil, smoked

paprika and Worcester Sauce, fi ne

strained to produce a viscous smoked

passata)

40 ml Measure of Belvedere Bloody Mary

Vodka

10 ml lemon juice

METHOD:

POLOMA FAITH

INGREDIENTS:

40ml Belvedere Bloody Mary Vodka

10ml Aperol

10ml White Cacao

50ml pink grapefruit juice

10ml lemon juice

METHOD:

Shake all of the ingredients together, then

carbonate using a soda siphon or top with

soda water and serve over ice in a wine glass.

Garnish with grapefruit zest.

Combine all ingredients then, depending

on your taste, add either sweet

vermouth and sherry OR dry

vermouth and merlot. Serve in a

tall glass over ice.

All images © Peter Sheppard / Tone Photography | shep@tone-photographer.com

064 BEER, WINE & SPIRITS INOUTMAGAZINE.CO.UK


S O F A S L I V I N G D I N I N G

over 3 million choices

of style, comfort & fabric

create your perfect sofa

Made in Britain

CHESTER STORE Units 1&2 Centurion Point, Victoria Road,

Chester, CH2 2FD TEL: 01244 379526

MANCHESTER STORE 12-14 St. Mary’s Gate, Manchester,

M1 1PX TEL: 0161 8394339

WILMSLOW STORE The Rex Buildings, 23/25 Alderley Road,

Wilmslow, SK9 1HY TEL: 01625 415141

WARRINGTON STORE 65 Mersey Street, Warrington,

WA1 2BN TEL: 01925 572690

Pop in and get comfortable in over 55 local stores

Put your feet up and go online www.multiyork.co.uk

Call for a brochure 0800 0407 171


INTERIORS

Sia accessories by Bacchanalia at

The Home Quarter Furniture Store, Liverpool ONE

INTERIORS

INTERIORS

Conservatories, patios and gardens galore; this

summer is all about making the most of every

little bit of beautiful weather. We take a look at

garden furniture and accessories for dining and

relaxing – and at some of the hottest kitchen

gadgets around.

INOUTMAGAZINE.CO.UK INTERIORS 067


INTERIORS

GET THE

STYLE INSIDE

CONSERVATORIES

They’re the ultimate solution when it comes to

bringing the outside in. Our stylish selection of

fabulous conservatories has all the answers to

your questions. Whether you are in need of added

space, somewhere to entertain or are simply

looking to add value to your home, a conservatory

is sure to tick all the boxes.

Hello!

Welcome to the newly revamped

interiors section. We are Style Inside,

a home styling consultancy based on

the Wirral offering one-to-one room

consultations and bespoke moodboards

to clients who just need that little bit of

inspiration to create the home they’ve

always dreamed of.

We’re proud to have joined forces

with INOUT to create an inspirational

interiors section brimming with ideas.

With a warm summer just around the

corner (we hope!), this issue we’re

focusing on outdoor living. We’ve

scoured the region in search of our

favourite conservatory ideas and

inspirational outdoor spaces and with

our expert advice we can help get you

ready for the summer in style. Take

a peek at our pick of the top trends

around to help you get started.

So sit back, relax and have fun planning

your next project!

Maeve & Katie

x

If you would like help creating a home

you absolutely love, contact us for more

information about our services.

This sleek and contemporary

conservatory is sure to catch your

eye, and we’ve added a Style Inside

twist with a hint of colour.

Bespoke Structure | Apropos | POA

www.styleinside.co.uk

info@styleinside.co.uk

Tel: 07920 462 230

068 INTERIORS INOUTMAGAZINE.CO.UK


OUR TOP LOOKS ARE

SURE TO INSPIRE!

Tom Collins Armchair

Sofaworkshop, Chester

Current price £1109

From only £1024 in alternative fabrics

INTERIORS

Clunch 2009 Estate Emulsion paint

Farrow & Ball | 2.5L - £32.50,

5L - £58

INTERIORS

Ray F Floor Light

Chattels | From

£768

Emperor Sky Linen

Square Cushion

Sweetpea & Willow | £120

MUD Scalloped

Salad Bowl

Delve | £48

BeoLab12I

Bang & Olufsen | POA

Kilim Catania Rug

Utility Design

£349.99

INOUTMAGAZINE.CO.UK INTERIORS 069


INTERIORS

VLT Birds Wire Cushion

Delve | £28

Geneva Model S

i-Pod Dock

Nuovo Living (The

Home Quarter)

£299

Olive & Brown Cushion

BoConcept (The Home

Quarter) | £49

Driftwood Lamp

Stocktons | POA

Fisherman's Baskets

Store, Chester | Starting at £29

070 INTERIORS INOUTMAGAZINE.CO.UK


INTERIORS

Antique

Pine

Imports

Specialising in providing the highest

quality imported antique pine furniture

INTERIORS

OPEN

7 DAYS

A WEEK

700+

PIECES ON

DISPLAY

Silverdale Park, Station Lane,

Mickle Trafford, Chester, CH2 4TA

mail@antiquepineimports.co.uk

01244 300 160

www.antiquepineimports.co.uk

INOUTMAGAZINE.CO.UK INTERIORS 071


INTERIORS

GET THE

STYLE OUTSIDE

Address Book

Alexander Francis, 01173 255 247

www.alexander-francis.co.uk

Antique Pine Imports, 01244 300

160

www.antiquepineimports.co.uk

Myllera, by Kettal | POA

Create an Italian-inspired outdoor living space

with just a few simple accessories…

OUTDOOR SPACE

Transforming your home this summer has never

been easier. With our stunning pick of the latest

ideas around, create that longed-for outdoor

haven with ease. Whether you have an unused

outdoor space or one that’s just lacking that bit of

style, making the most it really can make all the

difference. From sleek and modern decked out

patios to relaxing courtyard retreats - whatever

your style we’re pretty sure our collection will

whet your appetite!

Apropos, 08454 348 901

www.apropos-conservatories.com

Bang and Olufsen, Chester, 01244

344 420

www.bang-olufsen.com/chester

BHS, 08451 960 000

www.bhs.co.uk

Bubbledrum, 02030 928 974

www.bubbledrum.co.uk

Chattels, 01244 322 280

www.chattels-designerfurniture.co.uk

Delve, 02081 443 669

www.delve.co.uk

emu, (+39) 758 748 878

www.me.emu.it

Farrow & Ball, 01202 876 141

www.farrow-ball.com

Furniture Addiction, 01625 444 826

www.furnitureaddiction.co.uk

Home Quarter, 01512 322 322

www.thehomequarter.co.uk

KETTAL, (+34) 934 879 090

www.kettal.es

Living In Store, 01628 478 767

www.livinginstore.com

Living It Up, 01162 695 960

www.livingitup.co.uk

Mollie & Fred, 01305 236 323

www.mollieandfred.co.uk

Nordic House, 08454 751 610

www.nordichouse.co.uk

Primrose, 01189 035 210

www.primrose.co.uk

072 INTERIORS INOUTMAGAZINE.CO.UK

Cantilever-Shanti Emu | POA

Sofa Workshop, 01244 400 570

www.sofaworkshop.com

Stocktons, 01612 735 331

www.stocktons.co.uk

Store Chester, 08444 142 885

www.aplaceforeverything.co.uk

Sweetpea & Willow, 08452 572 627

www.sweetpeaandwillow.com

Telling Tales Mail Order, 08448 009 891

www.tellingtales.co.uk

Unique Teak, 01244 300 160

www.uniqueteak.co.uk

Utility Design, 01517 084 192

www.utilitydesign.co.uk

Horizon Set, middle sofa

BHS | POA

Alfresco Dining | Living In Store | From £3.29


INTERIORS

Lisabeth Dahl Tealight lantern

Mollie & Fred | £29.99

Outdoor cushion

in a range of colours

Alexander Francis | £25

INTERIORS

Torches

Store Chester | £28

Vase table and chair

set (stored)

Living It Up | £279

Ice bucket & 6 flutes

Bacchanalia Cookshop (The

Home Quarter) | £199.95

Zinc Galvanised Tall

Cube - Silver

Primrose | £34.95

Garden Lantern

Tellingtales | £56.95

Spindle Settle

Antique Pine Imports

£185

INOUTMAGAZINE.CO.UK INTERIORS 073


INTERIORS

Aged French Pot

Bubbledrum | £32

Large Versailles Stone

Effect Urn On Base

Sweetpea & Willow | £494

Oil Lamps

Bacchanalia Cookshop (The Home Quarter)

From £39.95

Fatboy Headdemock

Furniture Addiction | £339

BeoLit12

Bang and Olufsen

£599

Root Seat

Unique Teak

From £199

074 INTERIORS INOUTMAGAZINE.CO.UK


INTERIORS

storage versatility

The UK home of modern

reclaimed teak furniture

INTERIORS

one system

OPEN

7 DAYS

A WEEK

numerous possibilities

SHOWROOM

SPREAD OVER

12,000 SQ FT

Silverdale Park, Station Lane,

Mickle Trafford, Chester, CH2 4TA

mail@uniqueteak.co.uk

01244 300 160

www.uniqueteak.co.uk

INOUTMAGAZINE.CO.UK INTERIORS 075


INTERIORS

Leigh Lambert

Tristan Reid

Sue Howells

WITH OVER

1000

PICTURES

ON DISPLAY

CHESTER’S

LARGEST

ART GALLERY

Roz Bell

David Wilde

Ed Chapman

INTERIORS

Willi Kissmer Partarrieu

We opened in Chester in

1992 with the philosophy of

‘art for all’. Local, national

and international artists’

work always on display at

prices to suit all pockets!

A visit to Chester would

not be complete without a

visit to us. Open every day. Saltarelli

Kerry Darlington

Watergate Street Gallery

60 Watergate Street, Chester CH1 2LA

t: 01244 345 698 | www.watergatestreetgallery.co.uk | e: alex@watergatestreetgallery.co.uk

Eclectic

Lifestyle

Furniture

Experts

Sleep





FREE

UK

Delivery*

Eat

Chillax

Visit our online emporium to discover lifestyle furniture collections & more...

think style, think fun, think www.furnitureaddiction.co.uk

Follow us on Twitter

@hookedonstyle

or check out our

Facebook page

‘furniture

addiction’

*Terms and Conditions apply.

INOUTMAGAZINE.CO.UK INTERIORS 077


THE HOME QUARTER

FURNITURE STORE

THE NORTH WEST’S ULTIMATE INTERIORS DESTINATION... FIVE FLOORS OF

INSPIRING FURNITURE, HOME ACCESSORIES, ART, COOKWARE & GIFTS

THE HOME QUARTER LIVERPOOL ONE 53-55 HANOVER STREET LIVERPOOL L1 3DN

TEL: 0151 2322322 WWW.THEHOMEQUARTER.CO.UK


INTERIORS

HOME

FROM HOME

Warm, welcoming and inviting,

The Home Quarter is a furniture

and interiors store that will make

you feel totally at home!

INTERIORS

If you love chic living and fashionable home style, there’s

one very special and unique Liverpool shopping destination that

you absolutely must visit!

The Home Quarter is a fabulous five-storey, 45,000 square-foot retail

emporium, which embraces an unrivalled collection of leading interior

brands, covering every aspect of home furnishing, fashion and interior

décor. Located in the vibrant heart of the award-winning Liverpool ONE

shopping and leisure complex, the Home Quarter possesses all that

you need you need to create your own dream home, including cuttingedge

modern designs as well as classic, quirky and original items - plus

eye-catching and hard-to-source objets d’art - adding up to a store

in which there’s certainly something for everyone! Having opened

back in 2011, The Home Quarter has developed a unique niche in the

Liverpool retail environment, as a department store dedicated solely to

bringing you the best in furniture and interiors, including sofas, dining,

bedroom, cookware, home accessories, art and gifts. Passionate about

style, choice and quality, The Home Quarter take particular pleasure

in offering a wide choice of must-have items in warm and welcoming

surroundings; in fact, this is an entirely unique shopping experience

in which home environments are created all around you, in order to

stimulate your imagination and help you develop your own individual

ideas about the way you want your home to look.

GREAT INTERNATIONAL BRANDS

The Home Quarter boasts a spectacular range of the biggest and

most creative names in furniture and design, including Stocktons,

Natuzzi, Timothy Oulton, Duresta, Lago and John Sankey. For smart Italian

styling, Calligaris is the ultimate, whilst BoConcept is a seriously headturning

Danish contemporary furniture and accessories brand. For the

kitchen, check out Bacchanalia Cookshop, with their extensive cookware

collection, plus accessories by Sia Home Fashion and Parlane. Then, for

truly inspirational art and ceramics, the Wall to Wall Gallery is a must, offering

limited edition and original artwork by local, international and celebrity artists.

In fact there’s so much to see at The Home Quarter that it’s a destination

in its own right - especially with easy parking available in neighbouring

Hanover Street Q Park. And whilst The Home Quarter is fairly new to the

region, it has quickly established an excellent reputation throughout Liverpool

and beyond – plus it’s the sister company of Redbrick, the North’s leading

interiors complex, which is based near Leeds.

The Home Quarter has also teamed up with a number of local charities,

including the Marina Dalglish Appeal, founded and operated by the wife of

Kenny Dalglish.

So whatever your style, taste or preferred choice of home décor, The

Home Quarter is the inviting, unique and entirely elegant destination to find

everything you need for your home.

The Home Quarter

Hanover Street, Liverpool ONE,

Liverpool L1 3DN

Tel: 0151 232 2322 | Twitter: @Home_Quarter

www.thehomequarter.co.uk

Mon-Fri 9.30am-6.30pm

(Late night Thurs until 8pm)

Sat 9.30am-6.30pm, Sun 10.30am-5pm

INOUTMAGAZINE.CO.UK INTERIORS 079


INTERIORS

Luxury living at your fingertips...

• HOME CINEMA

• LIGHTING CONTROL

• MULTIROOM AV

• SECURITY

• IPHONE/IPAD CONTROL

• TOTAL AUTOMATION

Smart House

Smarter Living Solutions

Smarthouse Technology Ltd

Highcroft, Unit 1, Station Lane,

Mickle Trafford Cheshire CH2 4EH

www.smarthousestore.co.uk

E: info@smarthousestore.co.uk

T: 0845 862 2134

080 INTERIORS INOUTMAGAZINE.CO.UK


So much

more than

just carpets.

Our Llandudno store offers

three floors of themed room

sets displaying beautiful

furniture, home accessories,

rugs & carpets.

1 Mostyn Avenue, Craig-y-Don, Llandudno, North Wales LL30 1YS | Tel: 01492 877 000

Chester showroom | Sealand Road CH1 4LT | Tel: 01244 377 067 |

www.linneycooper.co.uk


Maranatha

Kitchens & Bathrooms

CREATED WITH PASSION AND PRIDE

Family run business

Celebrating 20 years

kitchen design!

DUALITY

“Fine furniture carefully crafted

in our own workshop means

completely bespoke rooms.

Unique, handcrafted furniture

Exciting new ranges of bedrooms and home studies

Complete project management

Maranatha Kitchens & Bathrooms Ltd

Unit 2, Garden City Industrial Estate,

Sealand Avenue, Deeside, Flintshire, CH5 2HW

Tel: 01244 836 270

Email: mail@maranathakb.com

www.maranathakb.com

struction,

exclusive

pleasure.

Award winning design, local skills and precision construction,

applied to only the very best materials, means exclusive

kitchens built and fitted for your pleasure.


INTERIORS - KITCHEN GADGETS

HEAVEN’S KITCHEN

The bold and the beautiful come out to play

Hell’s Kitchen may be returning to our

screens this summer, but you can design

your own heavenly kitchen from the

comfort of your own home... This year,

as more people are getting back in the

kitchen and discovering the joy of cooking,

we’ve found some of the best gadgets

on the market. There are the basics that

no kitchen should be without, as well as

some very special items that can take your

cooking space from practical to paradise

– we have the bold and the beautiful, the

cool and the kookie, so all you have to do

is decide which ones to have in your own

epicurean empire!

INTERIORS

PEACOCK MEASURING

SPOONS

www.utilitydesign.co.uk | £15

The Peacock Measuring Spoons set

features five different sizes measuring

from ½ teaspoon to 1 tablespoon, which

fan out into a brightly-coloured tail.

CAPSTAN PEPPER MILL

www.tg-woodware.com | from £18

These colourful, gloss Capstan Pepper

Mills stand 40.5cm (16”) tall – gorgeous

statement pieces with traditional

grinding mechanisms.

SALTER STAINLESS

STEEL SWEETIE

MECHANICAL KITCHEN

SCALE

www.salterhousewares.com

£49.99

ALESSI BIRD KETTLE

www.utilitydesign.co.uk | £95

Created by Michael Graves for Alessi, the Bird

Kettle has become one of the greatest icons of

modern design. Always fun yet eternally classy, it’s

available in blue (with burgundy whistle, pictured),

white/ivory and black.

Classic design, easy

to clean and a

beautiful clockstyle

dial. The

stainless steel

makes it timeless

– plus this beauty

comes with a 15 year

guarantee.

INOUTMAGAZINE.CO.UK INTERIORS 083


Beautiful Bespoke Kitchens,

Bedrooms, Bathrooms & Studies.

F

OR over quarter of a century, Tegla have

been designing & manufacturing handmade

solid wood furniture that refl ects the style and

personality of our clients.

Visit our showroom or see our displays in The Aga Shop,

Chester and The Grosvenor Garden Centre, Belgrave, Cheshire.

Ruthin Road, Llandegla, Nr. Wrexham LL11 3AB

Tel: 01978 790641

enquiries@tegla.co.uk | www.tegla.co.uk


INTERIORS - KITCHEN GADGETS

TOJIRO AND HESTON BLUMENTHAL

KITCHEN KNIVES

www.tojiro.co.uk | £25-£55

Heston Blumenthal has recently launched a range of

eight kitchen knives created with the latest three-layer

technology. They are designed for the home cook, but

manage to retain the performance and precision of a

professional blade.

(Pictured: Heston Blumenthal Chef’s Knife, 21cm blade)

INTERIORS

THE SMOKING GUN

www.molecularmixology.co.uk | £55.99

SOUSVIDE SUPREME

www.sousvidesupreme.com | £249

Sous-vide cooking has been described as one of the most important culinary

developments of the last century – it’s a technique in which vacuum-sealed

food is immersed in a water bath and cooked at a very precise, consistent

temperature, to give extraordinary results. The ultimate kitchen gadget.

Smoking your own produce is a brilliant way of adding

another flavour to foods, but the hassle and mess puts a

lot of people off – but happily there’s now the Smoking

Gun. It’s designed to quickly infuse meats, poultry, fish,

vegetables and other

foods with smoky

aromas and

flavours – the

possibilities

are endless!

CAST IRON GARDEN HOB

AND SLOW COOKER

www.netherton-foundry.co.uk | £145

Inspired by Shropshire iron masters of the 18th and 19th

centuries (especially Abraham Darby, who created the world’s

first iron bridge), the Netherton Foundry in Shropshire specialises

in beautiful cast iron cooking pots and tagines. This charcoalpowered

garden hob and slow cooker has a cast iron charcoal

bowl with British oak feet, and a cooking bowl and lid with oak

knob – it cooks for 5-7 hours, and can be used as a barbecue with

a real difference, or an outdoor slow cooker. They do electricpowered

hobs, too, and some stunning cast iron clocks – see their

website for details.

TWIST ‘N’ SPARKLE

www.creamsupplies.co.uk | £19.99

Summer parties deserve a bit of added sparkle – and

the Twist ‘n’ Sparkle is just the thing for the job! You add

chilled, pulp-free liquids to the bottle provided, insert a

charger cartridge, twist the wand, and abracadabra, your

water, cocktail or juice is now carbonated! Fun, fabulous

and perfectly fizzy.

CHICKEN BRICK

www.freshlyforked.com | £42.50

Terracotta Chicken Bricks were popular in the 1970s

– and now they’re back at Freshly Forked! Uniquely

named for its distinctive shape, this beautiful

piece of English terracotta cookware can be

used to cook large joints of meat, including

whole chickens. You soak the brick in

water before use, then the walls help to

diffuse the heat - and as the pot warms it

releases the water as steam resulting in

deliciously juicy and tasty dishes. It’s great

for cooking casseroles and stews in, too.

INOUTMAGAZINE.CO.UK INTERIORS 085


OUT NEWS

NEWS

1-2-3 AT THE BRIDGE

HOTEL IN PRESTBURY

Deep in the picturesque Cheshire countryside, the Bridge Hotel in

Prestbury has been offering luxurious accommodation, fine food

and a warm family welcome since 1952. As well as 23 beautiful

rooms, the hotel is also home to The Bridge Restaurant, which

serves up modern cuisine in an inviting atmosphere with friendly

service – and with the same quality and value for money presented

to the customers as when the hotel opened 60 years ago. Only the

freshest local ingredients are used in the weekly changing menu,

which makes the most of seasonal produce. This summer, take

advantage of their fabulous ‘1-2-3’ deal – enjoy 1 bottle of house

wine, shared between 2 people, with a 3-course meal each, all for

£30 (Mon-Thurs).

The Bridge Hotel | Prestbury, Cheshire SK10 4DQ

www.bridge-hotel.co.uk | 01625 829 326

LIVERPOOL FOOD AND DRINK

FESTIVAL

With 80 different restaurants taking part and good weather on the way, this

year’s Liverpool Food and Drink Festival promises to be the best yet! Back for

its fifth consecutive year, the 2012 festival week runs from 1-8 September,

with the official launch weekend taking place in Sefton Park. You can sample

delicious produce from local producers and restaurants, and witness a

fabulous line up in the ever-popular celebrity chef demonstrations, including

Paul Hollywood of Great British Bake-Off fame – there will also be a

children’s interactive area for the star chefs of the future, themed dining areas,

plenty of live music, and, of course, beer bars and Champagne and wine tents.

Liverpool Food and Drink Festival

www.liverpoolfoodanddrinkfestival.co.uk | 0151 432 5652

DD_His and Hers 210x148:Layout 1 22/3/12 12:48 Page 1

WHAT’S ON AT LIVERPOOL

EMPIRE THEATRE?

In 1866, a small venue by the name of The Prince of Wales Theatre

and Opera House opened on Lime Street, lit by gas light and

powered by steam. Now, it is one of the most famous theatres in the

city! Liverpool Empire Theatre has its own bar, box office, and three

floors of multi-functional space, as well as The Empire Theatre Café

Bar – ideal for a quick coffee, lunch with friends, or the full pretheatre

experience. Highlights of this season’s schedule encompass

comedy, music and dance, with plenty of family fun thrown in for good

measure.

‘THE BIGGEST LIVE THEATRE

SENSATION OF ALL TIME’

THE OBSERVER

Dance lovers are in for a treat with Midnight Tango (on 25-26 June),

while July will be a fantastic month for fans of musicals, with the

theatre hosting both Chicago (2-7 July) and Starlight Express (16-

28 July) – which is one of the longest running musicals in theatrical

history! A cast of local youngsters take on a family classic with

Liverpool Empire Stage Experience Presents Annie (16-18 August),

before Dirty Dancing, the spectacular musical theatre event which is

the fastest-selling West End show EVER, makes its appearance from

9-27 October. Then the autumn sees the world’s favourite fairytale

arrive, with performances of the English National Ballet’s Sleeping

Beauty (29 October - 3 November)

Liverpool Empire Theatre | Lime Street, Liverpool L1 1JE

www.liverpoolempire.org.uk | 0844 847 2525

086 OUT NEWS INOUTMAGAZINE.CO.UK

9 TH - 27 TH OCTOBER 2012


OUT NEWS

ZENCHI

The Zenchi Clinic in Cheshire is a haven for the mind and body alike.

The clinic works with a select ensemble of qualified professionals who

offer Thai and Balinese massages, sports physiotherapy, osteopathy and

injury support – and also works extensively with skin specialist Dr Wanda

Hargreaves, whose background in medicine has resulted in an interest in

both beauty-based and medical dermatology. “There are some excellent

scientifically proven treatments and products which can help to rejuvenate

the skin” she says. “They work by restoring collagen and stimulating new

cell production so that the end result looks

natural – indeed most of these treatments

can be used on other areas of the body.”

To book a health or beauty dermatology

consultation with Dr Hargreaves, contact

the Zenchi Clinic below, or see her website

for further information.

WINE EVENINGS

AT MOULES

A GO-GO

Zenchi Clinic | Town House Farm

Tarporley CW6 0EG

www.zenchi-therapy.co.uk | 01829 781 155

Dr Wanda Hargreaves | www.proskincare.co.uk

Whether you’re a wine novice or a true connoisseur, the ever-popular Wine

Evenings at Moules a go-go are an excellent night out! From 7.30pm on the

last Tuesday of every month, you can sample wine and cuisine from around

the globe and also put your sensory skills to the test, by answering questions

on each of the wines you taste for a chance to take home a bottle.

The wine evenings are £24.95 per head and include a two-course meal and six

samples of wine - booking is essential.

Moules a Go-Go | 39-41 Watergate Row, Chester CH1 2LE

www.moulesagogo.co.uk | 01244 348 818

WIN A NIGHT FOR TWO AT THE

IMPERIAL HOTEL, LLANDUDNO

The Imperial Hotel rises impressively on Llandudno’s beautiful promenade

– here, excellence and elegance come as standard at every turn, whether

you’re staying in one of the 98 en suite bedrooms, dining in the AA

Rosette-awarded Chantrey’s Restaurant, or taking tea in The Terrace.

We are offering one lucky reader the chance to win a night at The

Imperial, with dinner, bed and breakfast for two, to be taken between

September and November 2012. It’s a beautiful part of the world, and an

ideal place from which to explore the Victorian town of Llandudno, the

wilderness of North Wales or one of the many golf courses in the area!

To enter, send your name, address and contact number to

competitions@inorout.co.uk with the subject ‘Imperial Hotel Competition’,

or on a postcard to ‘Imperial Hotel Competition’, PO Box 3384, Chester

CH2 4XP, before Sunday 19 August 2012.

T&Cs: The competition is open to readers aged 18 and over. The prize is valid

from 1 September to 30 November 2012 subject to availability but excludes

bank holidays and special events. The prize excludes supplements, drinks and

wine and the prize is non transferable and no cash alternative is available.

The Imperial Hotel | The Promenade, Llandudno, Conwy LL30 1AP

www.theimperial.co.uk | 01492 877 466

OUT NEWS

WIN TICKETS

FOR CHESTER PERFORMS!

Grosvenor Park Open Air Theatre, the finest outdoor theatre

experience outside London, returns to Chester this summer and, over

46 days and balmy nights, you have the chance to see why it’s making

such a splash! Between 6 July - 19 August, they are presenting two

new productions; Shakespeare’s much-loved Twelfth Night and a new

comedic escapade Masters Are You Mad?, staged by Olivier Awardwinning

director Robin Norton-Hale. The productions will be brought

to life by some of the country’s leading actors and we have 10 pairs of

tickets to Twelfth Night and 5 family tickets to Masters Are You Mad?

to give away!

To enter, send your name, address and contact number to

competitions@inorout.co.uk with the subject ‘Chester Performs

Competition’, or on a postcard to ‘Chester Performs Competition’, PO

Box 3384, Chester CH2 4XP, before Sunday 19 August 2012.

Grosvenor Park Open Air Theatre, Chester

www.grosvenorparkopenairtheatre.co.uk

www.chesterperforms.com | 01244 409 113

BREAKFAST FIT FOR A QUEEN

AT THE CHOCOLATE BOX

Celebrate the Great British

summer with a Jubilee

Breakfast at The Chocolate

Box! This delightfully quaint

tearoom is located in the

village of Prestbury, and

combines traditional values

with contemporary twists,

priding itself on serving

the very best cakes and

afternoon tea made using

locally-sourced produce. Their

Champagne Breakfasts are a

unique way to commemorate

special events, including

the Jubilee, birthdays, anniversaries – any excuse! At £23.50 per person,

book in advance to enjoy chilled natural Greek yoghurt with diced fresh

fruit and a drizzle of honey, followed by a traditional English Full Monty, or

Eggs Benedict, served with either Parma ham or smoked salmon on English

muffins with hollandaise sauce.

The Chocolate Box | The Village, Prestbury SK10 4DG | 01625 820 268

INOUTMAGAZINE.CO.UK OUT NEWS 087


OUT NEWS

WIN Two Nights

in a Hollies Hideaway

Food hall, accommodation, coffee shop and more, The Hollies is a onestop

shop for some of the best food and drink found in the North West.

The fruit and veg is fresh and local, the shelves stagger under artisan

produce of the highest quality, and the butchery counter is a true work of

art! Also on site are 5-star Lodges (sleeping up to 6) – plus the lovely

Hollies Hideaways. The Hideaways are solid wooden pods that take the

hassle right out of canvas camping, with double beds, and communal

barbecue areas and hot showers close by. We have a chance for one

lucky reader to win two nights in a Hideaway for two, plus a barbecue

welcome pack from the butcher!

To enter, send your name, address and contact number to

competitions@inorout.co.uk with the subject ‘Hollies Hideaway

Competition’, or on a postcard to ‘Hollies Hideaway Competition’, PO Box

3384, Chester CH2 4XP, before Friday 31 August 2012.

The Hollies Farm Shop | Forest Road, Little Budworth, Tarporley CW6 9ES

www.theholliesfarmshop.co.uk | 01925 730 976

Filini at The Radisson

It’s little wonder that the food is so popular at Filini at Radisson Blu Hotel

in Liverpool, given the extraordinary lengths they go to. Executive Chef

Mike Kenyon is a member of the Radisson chef’s forum – and twice a

year he meets up with the other 20 or so members of the forum from

around the world to test and taste dishes for new menus. This way chefs

get ideas, the menu gets inspired and customers get to tuck into dishes

like sea bass with potato cake, sautéed spinach with mussel jus, or veal

escalope with breadcrumbs and sage, with thick tomato sauce and lemon!

Filini | Radisson Blu Hotel, 107 Old Hall Street, Liverpool L3 9BD

www.radissonblu.co.uk | 0151 966 3400

Marvel at The Monro

The Liverpool Biennial Art Festival hits the city this September, with

hundreds of artists transforming spaces, making you see them in

new, imaginative ways. One of these spaces is The Monro restaurant

on Duke Street, which is hosting work by several internationallyacclaimed

artists. The Monro Group also happen to be the Biennial’s

official restaurant partner – and it’s easy to see why when every dish

is a work of art in itself, prepared with true affection by respective

head chefs Leigh Harvey and Ben Hough.

The Monro | www.themonro.com | 0151 707 9933

The James Monro | www.thejamesmonro.com | 0151 236 9700

Supper Club at

Nunsmere Hall

A magnificent Victorian mansion, Nunsmere Hall in Cheshire is home to the

award-winning Crystal Restaurant, where you can enjoy their delightful supper

club! This three-course gourmet wine supper is prepared using seasonal, local

Cheshire produce, and will run on 12 July and 13 September 2012.

Nunsmere Hall | Tarporley Road, Oakmere, Northwich, Cheshire CW8 2ES

www.primahotels.co.uk/nunsmere | 01606 889 100 | £22.75 per person

Chester Racecourse

Chester Racecourse is renowned for being a glamorous venue, where style goes hand in hand with the

racing action. Racing takes place throughout the summer months, with each day having its own unique

identity – from fashion-focused evenings to a family packed day full of entertainment. To complement

the racing season, the racecourse also plays host to the Coutts International and Audi International Polo

weekends, along with the Chester Rocks music festival, which this year features the likes of Pixie Lott

(right), The Courteeners and Katy B.

Chester Racecourse | The Racecourse, Chester CH1 2LY | www.chester-races.com | 01244 304 600

088 OUT NEWS INOUTMAGAZINE.CO.UK


OUT NEWS

NEW OPENINGS

There have been some exciting new openings in the region

over the past few months. Here are some of our favourites…

Bistro Jacques, Shrewsbury

The newest addition to the Bistro Qui? family is Bistro Jacques, a

wonderfully Gallic affair in Shrewsbury.

77 Mardol, Shrewsbury, Shropshire SY1 1PZ

www.bistrojacques-shrewsbury.com | 01743 272 586

Tre-Ysgawen Hall

North Wales is full of beautiful places hidden in forests and valleys -

Tre-Ysgawen Hall is one of them! After travelling up a private wooded

driveway, you’ll come across a modern 4-star grand country house hotel,

spa and restaurant, set in acres of beautiful landscaped gardens, where

you will be greeted by the warmest Welsh welcome. But the brightest jewel

in the Tre-Ysgawen crown is the cuisine, where the seasonal, local and

regional produce is used to create an impressive, ever-changing menu.

Tre-Ysgawen Hall | Capel Coch, Llangefni, Isle of Anglesey LL77 7UR

www.treysgawen-hall.co.uk | 01248 750 750

Liverpool

Biennial

10 weeks. 600,000 visitors. £27

million into the economy. It can

only be the Liverpool Biennial

contemporary arts festival! Since

its launch in 1998, the Liverpoolbased

event has become the biggest

arts festival in the country outside

of London – and the theme for

this year is hospitality. Between 15

September and 25 October 2012,

artwork, installations and festivals will

be hosted by venues across the city,

including the Liverpool Tate and the

Cunard Building – for the full preview

and further information, see p 184.

Bodnant Welsh Food

Set in the 18th century stone buildings of Furnace Farm,

Bodnant Welsh Food is a fabulous new food centre in

the Conwy Valley.

Tal-y-Cafn, Colywn Bay, North Wales LL28 5RE

www.bodnant-welshfood.co.uk | 01492 643 162

The Brasserie at Alderley Edge

The Alderley Edge Hotel is already home to the fine

dining Alderley Restaurant – and now the eagerlyanticipated

Brasserie is welcoming diners, too.

Macclesfield Road, Alderley Edge, Cheshire SK9

7BJ | www.thebrasseriealderleyedge.com

01625 583 033

The Fishpool Inn:

Due to open in September 2012, this picturesque

country inn is undergoing an impressive £1 million

refurbishment by Nelsons Hotels.

Fishpool Road, Delamere, Northwich CW8 2HP

www.thefishpoolinn.co.uk

The Glynne Arms

May 2012 saw this traditional coaching inn get back to

business – 200 years after it originally opened!

3 Glynne Way, Hawarden, Flintshire CH5 3NS

www.theglynnearms.co.uk | 01244 569 988

The Lounge Bar at ABode Chester

Now open on the ground floor of the ABode hotel in Chester is the

Lounge Bar – a stylish new cocktail and Champagne bar.

Grosvenor Road, Chester CH1 2DJ

www.michaelcaines.com | 01244 347 000

Mercure Chester East

The former Ramada Jarvis Hotel in Chester has had a bit of a facelift -

and the 4-star venue is now known as the Mercure Chester East.

Whitchurch Road, Christleton Chester CH3 5QL

www.mercure.com | 0844 815 9001

Liverpool Biennial

www.biennial.com

0151 709 7444

Steak Nights at

The Dun Cow

dining inn

The Moat at Ruthin Castle

Ruthin’s medieval castle turned romantic hotel is now home to The

Moat – a new spa, exercise and wellness experience.

Ruthin, Denbighshire, North Wales LL15 2NU

www.ruthinmoat.co.uk | 01824 702 664

The RiverHill Restaurant

Claire Lara (winner of MasterChef: The Professionals 2010) serves up

delicious seasonal menus in a wholly family-friendly atmosphere.

Talbot Road, Birkenhead, Merseyside CH43 2HJ

www.theriverhill.co.uk | 0151 653 3773

The Dun Cow is a delightful 400-year-old

country pub in Knutsford, which offers a

taste of both rural life in Cheshire and the

best of British beef, with their new weekly

steak nights! Every Wednesday, enjoy an

8oz Sirloin Steak with confit tomatoes

and Sam Massey Chips for £19. If you’re after a little more luxury, you can

choose the Chateaubriand with house wine for two for £65.

The Dun Cow | Chelford Road, Ollerton, Knutsford WA16 8RH

www.duncowknutsford.co.uk | 01565 633 093

Weighing Room

A new horse racing-themed bar and restaurant from

Chester Racecourse, this time in the heart of Chester.

10 Commonhall Street, Chester CH1 2BJ

www.theweighingroom.co.uk | 01244 313 258

Yogart

Yogart is Chester’s first frozen yoghurt bar! Expect

a delicious fat-free frozen yoghurt and tasty

toppings.

118 Northgate Street, Chester CH1 2HT

01244 637 063

INOUTMAGAZINE.CO.UK OUT NEWS 089


EATING OUT - THE WORD

Ahmet Kurcer

General Manager, The Alderley Edge Hotel

Richard Thomas

Chief Executive, Chester Race Company

“Twenty five years ago, I helped to launch the Alderley Edge

Hotel in Cheshire. What a difference a quarter of a century

makes. During that time I have seen the food and wine business

undergo a seismic shift, not least because the average customer

is now far more knowledgeable about food and wine. People

know exactly what they want, demand the highest of standards

and seek out locally and ethically sourced ingredients - and the

restaurants that don’t meet those expectations pay the price.

TV chefs and the huge variety of cooking and travel shows have

done a fantastic job in educating the public about food. And

now that much more knowledgeable audience are demanding

not only superb food, but are also looking for creativity in their

dining experiences. The Alderley Edge Hotel has listened to that

audience, and through dedication and hard work has grown to

become Cheshire’s Mecca of fine dining - and now in addition

to our ever-popular 3 rosette Alderley Restaurant, we have just

opened The Brasserie here at the hotel, which offers simple,

high quality retro classic food with a slightly modern twist, at

prices which enable customers to dine with us often.

There is definitely room for both styles of operation within the

hotel; The Brasserie for relaxed enjoyment throughout the day

and into the evening and The Alderley Restaurant for continued

fine dining. It’s a very exciting time for us. Our staff have great

ideas and love the freedom to be innovative and fresh, whilst our

customers are so excited and supportive of what we do.

Ahmet


“It’s no secret that nearly every sector in the UK economy has faced

significant challenges over the past few years. The leisure industry

has been no exception. As a business we have constantly had

to look and re-look at our position. We only race 15 times a year

at Chester; therefore the huge facility has to be functional and

profitable throughout the year to ensure its success.

During a shifting economic landscape, we saw opportunity in

uncertainty. By leveraging the power of the full portfolio of our

facilities and expertise in the field of hospitality and events, we

reduced costs and increased customer service and quality of food

provision by bringing all catering in-house, and we had our premises

licensed for weddings. We developed a hotel, to accommodate

not only race goers, but to attract businesses from outside the city,

encouraging them to come to Chester and use the racecourse

conferencing facilities. Our restaurant and bar, 1539, sells out

every race day, but also has to work on non-race days to ensure

it is profitable. Sales in the restaurant were up in the first quarter

of this year without any racing. We’ve developed an outdoor

catering department, too – Horseradish now provides catering to

Chester Town Hall, Cholmondeley Pageant of Power, The Liverpool

International Tennis Tournament and Eisteddfod. Further to this with

the increased expertise in the catering industry, we were recently

able to take over The Pelican in Chester city centre, which is now

The Weighing Room, providing a different offering to restaurant

1539. As a business our corporate-wide culture is focused on

the customer, focused on solutions, and focused on the future.

Development and change is important for every business and

something we do constantly at Chester Race Company to stay

ahead of the game.

RICHARD


090 EATING OUT - THE WORD INOUTMAGAZINE.CO.UK


EATING OUT - THE WORD

Ben Wright

Co-founder and manager, Joseph Benjamin

William Lyons

Director, The Monro Group (The Monro

and The James Monro)

EATING OUT

“Having easy access to great ingredients, and being surrounded

by chefs 24/7, has undoubtedly affected my take on ‘everyday’

eating and drinking, but rather than bowing to the appeal of

doing everything the proper, old-fashioned way, I, like everyone,

really need quick, convenient fixes – they just have to be worth it.

To cut a long story short: dried pasta is good, instant coffee is

bad! Instant coffee in fact, is a disgrace. It may have been useful

during wartime, but why tolerate it today? It’s not even cheap!

But no need to waste your money and worktop-space on a

domestic espresso machine, unless you’re home all day and plan

to use it a lot. (Coffee from an espresso machine will improve

through the day as the machine is ‘conditioned’, but the first

couple will be poor - we throw the first espressos down the sink

in the restaurant, the second batch are for staff (kitchen first)

and only then is it up to paying-customer quality.)

Instead, I strongly recommend you buy a cafetière – they make

really good coffee. A tablespoon of coarse-ground coffee per

cup required, top with not-quite-boiling water, stir, wait four

minutes then plunge. The difference is fantastic.

Secondly, loose-leaf tea is a flippin’ revelation. It tastes amazing,

there are loads of options and again, it’s only 3 minutes more

time-consuming than a teabag.

We recently upgraded all our teas at the restaurant to loose-leaf

and it’s seriously one of the best things we’ve done.

BEN


“A great British gastropub may be a relatively new phenomenon

when compared to the rich history of public houses, but their

position on the social and gastronomic map is well and truly

set. Combining the warm and welcoming atmosphere of your

local with a menu that brings a fresh and innovative perspective

to your favourite home cooked memories is what sets the

gastropub apart from other restaurants.

But to deliver exceptional dining experiences time and time

again involves more than fantastic food and drink. The ambiance

is of course really important, and the quality of service can make

or break a venue’s reputation. But I personally believe that to

ensure every customer is given an exceptional experience that

encompasses every corner of the business, you need to believe

in your values and work tirelessly to bring them to life.

This is what sets apart a pub serving good food from one that

is woven into the fabric of the local community, a place that

turns customers into ‘regulars’. By living and breathing what it

is you stand for, you ensure every part of the business focuses

on the customer and installs a desire to deliver perfection with

every undertaking. Our values ensure our staff receive first class

training; that front of house, kitchen staff and management really

care about what they do. Every drink served, every dish presented

and every interaction with customers exudes quality, freshness

and surpasses expectation. Great dining isn’t about high prices or

inflated egos, it is about delighting customers every single time

they choose to dine or drink with you.

William


INOUTMAGAZINE.CO.UK EATING OUT - THE WORD 091


EATING OUT - AFTERNOON TEA

ROYAL-TEA

Toasting the tea party

With the Queen’s Diamond Jubilee, the

Olympics and the UEFA European Football

Championships all in one year, street parties

are on the up, celebrating the best of British.

Afternoon tea itself has become a cultural

institution – and there is a real joy in hosting

your own event, getting together gorgeous

crockery, and making your own delicacies!

Mad Hatters Tea Room in Chester, the

St George’s Hotel in Llandudno and P&D Deli

in Liverpool share three delectable recipes

that will be the toast of any afternoon

tea party!

Pip Studio sugar bowl

Utility Design | £8.99

Alessi Tray

Utility Design | £39

Pip Studio Jug

Utility Design | £19.99

Cupcake Cases

Cath Kidston | £9

Pip Studio Bowl

Utility Design | £9.99

Pinny napkins set of 4

Cath Kidston | £15

Geisha teacup and saucer

Marks & Spencer | £7.50

092 EATING OUT - AFTERNOON TEA INOUTMAGAZINE.CO.UK


EATING OUT - AFTERNOON TEA

PISTACHIO AND OLIVE OIL CAKE

BY ST GEORGE’S HOTEL

St George’s Hotel, The Promenade, Conwy LL30 2LG

0808 168 6030 | www.stgeorgeswales.co.uk

INGREDIENTS

50g polenta

200g ground pistachios

50g plain flour

1 teaspoon baking powder

125ml olive oil (not extra virgin)

100g unsalted butter, melted

3 eggs

200g caster sugar

Juice and zest of 1 lemon

Juice and zest of 1 orange

Icing sugar for dusting

A 23cm loose-bottomed cake tim

BITE

SIZE

RECIPE

METHOD:

1. Mix the polenta, ground pistachios, baking

powder and flour together.

2. Add the olive oil to the melted butter.

3. Whisk the eggs and caster sugar together

until pale and then slowly whisk in the oil and

butter mixture.

4. Add the pistachio mixture, whisking well, and

then add the orange and lemon juices and zests.

5. Transfer the mixture to a greased cake

tin (preferably loose-bottomed and around

23cm diameter).

6. Cook for 40 minutes at 160C/Gas Mark 3.

Unusually, the cake should be slightly

undercooked in the middle. Stick a fork

in to check - you want some of the mix to

stick to it. Leave to cool and then dust with

icing sugar!

EARL GREY CUPCAKES

BY MAD HATTERS

49 Bridge Street Row East, Chester CH1 1NW

01244 323 444 | www.madhatterstearooms.co.uk

INGREDIENTS

Makes 10 cupcakes

115g unsalted butter

115g granulated sugar

2 large free range eggs

115g self-raising flour

½ tsp baking powder

¼ almond extract (optional)

100ml milk

3 Earl Grey teabags

BITE

SIZE

RECIPE

EATING OUT

TORTA NUTELLA

BY P&D DELI

BITE

SIZE

RECIPE

24 Richmond Street Williamson Square L1 1EF

0151 708 7117 | www.facebook.com/PDDeli

INGREDIENTS

4 eggs

120g sugar

100g plain flour

40g cocoa powder

5g baking powder

50ml milk

Nutella

250ml double cream

500g dark chocolate

A 24cm round cake tin, buttered and floured

METHOD:

1. Whisk the eggs and sugar together until they

become fluffy and are almost white.

2. Add the flour, cocoa and baking powder, while

continuing to beat the mixture, then add the milk

and whisk again.

3. Pour the mixture into the pan and bake for 30

minutes at 180C. Cool on a rack.

4. Once the sponge is cold, cut it in two,

lengthways. Spread one half with a thick layer of

Nutella. Whip the cream and spread a thick layer

on top of the Nutella.

5. Place the other half of the sponge on top. Melt

the chocolate in a bain-marie, and use it to cover

the torte. Decorate with sprinkles, then let it set

before eating!

METHOD:

1. Pre-heat the oven to 190C, and line a cupcake/

deep muffin tray with your cupcake cases.

2. Heat the milk in a pan until it starts to simmer,

then take it off the heat and add the teabags. Set

it aside and leave to infuse for at least 15 mins.

3. Using an electric whisk, cream the butter until

smooth. Add the granulated sugar and continue to

beat on a high setting until pale, creamy and fluffy.

4. Crack the eggs one by one into the butter and

sugar mixture, beating well.

5. Take the tea bags out of the milk and add that

and the almond extract (if using), and continue to

mix well.

6. Weigh the self-raising flour and baking powder

into a separate clean bowl, then add that to the

mixture. Mix until the flour has been incorporated,

but do not over beat.

7. Spoon the mixture into the cupcake cases and

bake in the oven for approximately 25 minutes

(but ovens may vary) – they should be firm to the

touch and when you insert a knife into the centre,

it should come out clean.

These cupcakes are lovely served warm

straight from the oven or try leaving them to

cool and topping them with a lovely silky vanilla

buttercream – the choice is yours!

INOUTMAGAZINE.CO.UK EATING OUT - AFTERNOON TEA 093


EATING OUT - afternoon tea

Ruthin Castle

Ruthin, Denbighshire, North Wales LL15 2NU

Tel: 01824 702 664 | Twitter: @RuthinCastle

www.ruthincastle.co.uk

reservations@ruthincastle.co.uk

Afternoon Tea served daily 12-5pm

This remarkable Welsh castle dates back to Edward I - so as

a hotel, Ruthin Castle makes for a truly enchanting place to

stay. Surrounded by gardens and parkland, it’s within an area

of outstanding natural beauty, and when you’ve settled in - or if

you’re just visiting - why not enjoy afternoon tea? Choose from

the Cornwallis Lounge with its fabulous carved stone fireplace,

or relax al fresco on the bar terrace or in the Peacock Garden.

Alternatively, you may wish to enjoy the comfort of the Library

Bar, an oak-panelled room with magnificent ribbed ceiling,

leather sofas and a log fire. Homemade Full Afternoon Tea is

£11.95, which includes tea or coffee and delicious sandwiches

(including smoked salmon, cucumber and cream cheese, and

ham and pickle), Bara Brith (a traditional Welsh fruit cake),

Welsh cakes, and warm mini-scones served with preserves

and cream. Homemade Savoury Afternoon Tea includes tea

or coffee, a warm crumpet served with bacon and topped

with Welsh Rarebit, a Pant Ysgawn goat’s cheese tart, warm

mini-cheese scones served with butter, and a selection of open

sandwiches. For that extra little touch of luxury, you can add a

glass of sparkling wine!

VERdict: An elegant, enchanting escape - and an

utterly original place to enjoy the best cuppa for miles.

EATING OUT

ROSES TEA ROOMS

Roses Tea Rooms

At Ness Botanic Gardens, Ness, Cheshire CH64 4AY

Tel: 0151 353 1573 | Twitter: @rosestearooms

www.rosestearooms.co.uk

info@rosestearooms.co.uk

Mon-Sun 9.30am-5pm

Classic Afternoon Tea: £11.95, Luxury Afternoon Tea: £16.95

A visit to Ness Botanic Gardens is a treat in itself, but when you

visit its appropriately named Roses Tea Rooms, you’re in for a

fragrant treat at the heart of this wonderful, verdant environment.

Light and airy, relaxed and family-friendly, all of their cakes, pastries

and biscuits are homemade - and we’d particularly recommend the

lavender scones with gooseberry and elderflower jam! The tearooms

are also available for private hire, and their vintage afternoon tea

parties offer an opportunity to enjoy a romantic, nostalgic celebration

in a function room that has particularly wonderful views of the

gardens. There’s the option of handmade favours to reflect the

theme of your day (such as paper teapots filled with loose-leaf tea),

as well as vintage accessories and décor. These unique tea parties

are infinitely adaptable to your individual needs, whether you’re

having a baby shower, hen party, birthday or family celebration. You

can welcome guests with a tea-cup of champagne, before enjoying

finger sandwiches and sweet treats such as butterscotch fondue,

served in vintage china tea cups with dipping accompaniments that

include raspberry marshmallows, honeycomb and fresh fruit!

VERDICT: A quintessential English delight served with

élan and an original flourish. Keep an eye on their

website and Facebook page to find out about their

regular special events!

INOUTMAGAZINE.CO.UK EATING OUT - AFTERNOON TEA 095


EATING OUT - AFTERNOON TEA

Tearoom & Bakery

ST GEORGE’S HOTEL

NORTH WALES PREMIER 4 STAR HOTEL

COME AND JOIN US

FOR AFTERNOON TEA...

Cheshire Cat Cream Tea

Scone with butter, clotted cream and preserves.

Accompanied by a pot of tea.

Alice's Afternoon Tea

Three tiers of freshly-prepared sandwiches,

salad, crisps, a scone and a homemade cake

topped off with some extra Mad Hatters magic!

Accompanied by a pot of tea or coffee.

Red Queen's Luxury Afternoon Tea

Alice’s Afternoon Tea served with a glass of

bubbly.

Mad Hatters Tea Party

The ideal way to celebrate special occasions.

(Group bookings only)

All of our food is freshly prepared

on site and can be tailored to

suit vegan, lactose-free and

gluten-free diets

We have been serving Afternoon

Tea for over 150 years. The

finest loose-leaf tea accompanies

delicious homemade cakes.

Other lunches and freshly prepared cakes and pastries

are available all day. Enjoy your Afternoon Tea in the

same area that Winston Churchill enjoyed his, soaking

up the stunning sea views over the Bay of Llandundo.

Find us in the Grade II-listed St Michael’s Rectory, built in 1659.

49 Bridge Street Row East, Chester, CH1 1NW

01244 323 444

www.madhatterstearooms.co.uk

contact@madhatterstearooms.co.uk

MadHattersTRoom | MadHattersTearoom

For more information call 01492 877544

info@stgeorgeswales.co.uk | www.stgeorgeswales.co.uk

St. George’s Hotel, The Promenade,

Llandudno, Conwy LL30 2LG

Find us on Facebook at www.facebook.com/stgeorgeswales

Follow us on Twitter @StGeorgesHotel

096 EATING OUT - AFTERNOON TEA INOUTMAGAZINE.CO.UK


ROBINSONS

OWN ALE TRAIL

With an estate comprising some 360 pubs

across the North West and beyond, Robinsons

beer can be enjoyed in some of the finest

towns and villages across Cheshire, Derbyshire,

Lancashire, Cumbria and Wales. Here are

some of our very favourites that are well worth

seeking out.

DUN COW

Chelford Road, Ollerton, Knutsford

WA16 8RH

Tel: 01565 633 093

www.duncowknusford.co.uk

reservations@duncowknutsford.co.uk

EATING OUT

BELLS OF PEOVER

The Cobbles, Lower Peover, Knutsford WA16 9PZ

Tel: 01565 722 269

www.thebellsofpeover.com | info@thebellsofpeover.com

Set in a Grade-I listed building in its own picturesque grounds

next to the church of St Oswald, the Bells of Peover is a historic

village pub with bags of character! The interior is warm and

welcoming and the garden terraces are perfect for a spot of

al fresco ale drinking. They have an extensive wine list, too,

and there is also excellent food available, which is prepared

seasonally using the highest quality ingredients.

THE CASTLE

66 Oldham Street, Manchester M4 1LE

Tel: 0161 237 9485

www.thecastlehotel.info

info@thecastlehotel.info

At the very heart of Manchester’s

creative Northern Quarter is The Castle,

offering up a range of ales, bottled

beers and lagers - including seven cask

ales and one real cider - alongside

top-quality entertainment. As part of its

huge renovation and re-opening back in

2010, the New Music Hall and Theatre

was unveiled and has since played host

to a number of famous guests.

Courtyard dining in the summer, cosy

log fi res in the winter and friendly

service all year round make the Dun

Cow a delightful country pub. The

bar boasts an array of cask ales, and

the cellar is full of wines carefully

selected to complement the food. So

whether you want a quick lunch, a big

celebration or just a quiet drink, this is

the place for you.

RED LION

112 Buxton Road, High Lane, Stockport, Cheshire SK6 8ED

Tel: 01663 765 227

www.redlionhighlane.co.uk | info@redlionhighline.co.uk

A paradise for lovers of real ale, the Red Lion is a Robinsons

Flagship, offering up a choice of casks, which are kept in

optimum conditions, as well as premium continental lager. An

extensive wine list accompanies the traditional British meals

that this top-class pub serves. Delicious food, great drink and

exquisite surroundings make for an unforgettable experience.

EATING OUT

WHITE LION

Manley Road, Alvanley, Cheshire WA6 9DD

Tel: 01928 722 949 | www.whitelionalvanley.co.uk | broadoakpub@btconnect.com

Set in the beautiful countryside near the historic market town of Frodsham is

the White Lion, with a raised landscape garden overlooking the Cheshire plains

and Welsh mountains. Complementing these stunning surroundings are six cask

beers and a selection of wines, which are a great accompaniment to complete

your dining experience or even just to enjoy during the popular Tuesday night

TOLLEMACHE ARMS

Chester Road, Alpraham, Tarporley, Cheshire CW6 9JE

Tel: 01829 700 212

www.thetollemachearms.co.uk

Recently refurbished, this delightful 4-star inn was previously a

barn, which belonged to Baron Tollemache in the 19th Century.

Now a charming bar and restaurant, it’s a wonderful place to enjoy

a pint of cask beer or a glass of wine over a delicious meal made

from fresh Cheshire produce. The Tollemache Arms has its own

beer garden; the ideal spot to relax in during the summertime.

INOUTMAGAZINE.CO.UK EATING OUT 097


EATING OUT

ROBINSONS - A FAMILY AFFAIR

With the warmer

weather well on its

way, it’s beer festivals

and al fresco drinking

from here on in, with

Robinsons Brewery

providing both the

ale and the pubs!

UNICORN

ABV 4.2%

DIZZY BLONDE

ABV 3.8%

DOUBLE HOP

ABV 4.8%

Bringing real ale to the North West

since 1838 is family-run regional

brewery, Robinsons. It all began

174 years ago, when William

Robinson purchased the Unicorn

Inn, in which his son George began

brewing ale after he took over. The

business grew and grew, and is

now under the watchful eye of the

fifth and sixth generations of the

Robinson family. But it isn’t just history

that Robinsons has to its name

- with 36,000 pints brewed every

day, the quality of every single

variety of ale that they produce

speaks for itself. From heritage

brews with century-old recipes,

such as Unicorn, to young ales like

Dizzy Blonde, Robinsons beers are

all fantastically flavoursome – timeless

classics well worth taking time

over – and as they own 360 pubs

across Cheshire, Lancashire, Derbyshire,

Wales, Stoke and Cumbria,

there are plenty of places to enjoy

these superb brews!

1838 is a milestone in the

story of Robinsons brewery,

as the year in which William

Robinson purchased the

Unicorn Inn – it was here

that his son brewed the very

fi rst Robinsons ale, which

they named after the pub!

This golden hoppy ale is

absolutely synonymous with

the Robinsons brand, and

has picked up awards galore,

including the gold medal at the

Brewing Industry International

Awards. The Robinsons

Brewery now stands on the

same plot where the original

inn was, with the Unicorn

badge taking pride of place on

the tower.

TASTING NOTES:

This golden pale ale is tart and

thirst-quenching, with intricate

aromas from Golding hops

and sharp fruit. A wonderful

bitter/sweet palate is followed

by a long, dry fi nish.

Every year, Robinsons creates

a range of limited edition ales,

which are available for just

two months of the year – this

is how Dizzy Blonde started

out, but a staggeringly high

demand saw it incorporated

into the core range as a

permanent member of the

Robinsons ales family. It’s as

popular as ever, with a dizzying

600,000 pints of this golden

ale being consumed each

year. Dizzy Blonde is now

the second-largest volume

brand, and it outsells all other

Robinsons brands in the Lake

District.

TASTING NOTES:

A straw coloured ale, with

a perfumed, hoppy, fl oral

fragrance. It’s zesty and

refreshing, with a crisp, dry

fi nish.

This is an excellent brew

for hop lovers. Its creator

was David Robinson, from

the fi fth generation of the

Robinson family, who is a big

fan of hoppy, well-poised ale.

Celebrating its 10th birthday in

2012, this IPA has the perfect

balance of hop fl avour and hop

bitterness.

TASTING NOTES:

A tangy citric fruit and roasted

malt fi nish follows the rich malt

with hop taste of this classic

bitter beer. A dark golden ale,

it is bitter and strong with a

mighty hoppy hit!

098 EATING OUT INOUTMAGAZINE.CO.UK


EATING OUT

2012 IS AN EXCITING YEAR FOR ROBINSONS:

£5 MILLION HAS BEEN INVESTED INTO A NEW BREWHOUSE, THEY ARE BREWING

13.3 MILLION PINTS A YEAR, AND THEIR LIMITED EDITION ALES ARE PROVING POPULAR...

1892

ABV 3.3%

CWRW’R DDRAIG

AUR

4.1%

CUMBRIAN XB

ABV 4%

CUMBRIA WAY

ABV 4.1%

1892 Fine Cheshire Ale can

proudly boast that it remains

true to the original recipe – a

rare feat for such an old ale.

It certainly has a rich history;

a genuine heritage brew, it

was originally used for the

beer allowance at the brewery,

where workers were allocated

a four pint stipend. This led to

a lot of singing in the brewery,

which could be heard all over

Stockport. Unfortunately,

Health and Safety kicked in

and this all stopped in the

early 1990s, but this muchloved

light oak Cheshire ale

lives on!

In 1943, Robinsons bought

their fi rst Welsh pub, the

Black Lion. Since then, their

ales have been well-loved

in this part of the world, and

the brewery now has over 40

public houses in North Wales.

Cwrwr Ddraig Aur, which is

predominantly brewed for

these pubs, translates as

Golden Dragon Ale – a very

apt name given its full body,

golden colour and spiciness!

Hartley’s Brewery in the Lake

District has a history stretching

back to the middle of the

18th century, but it wasn’t

until 1949 that head brewer

Eric Simpson fi rst produced

the XB recipe. The Ulverstonbased

brewery was purchased

by Robinsons 20 years ago,

adding 56 public houses to

its estate - but Cumbrian XB

is still brewed to Hartley’s

original recipe!

Cumbria Way is the second

of the Hartley’s ales on the

Robinsons roster, and is

named after the 60 mile

footpath that cuts through

the Lake District National

Park, linking Ulverston with

Carlisle. This ale is chosen

by the people for the people,

as former Head Brewer Chris

Helin invited tenants from

Robinsons’ best Cumbrian

houses to choose a new beer

from a range of trial ales.

Pale golden in colour with

spicy hop and citrus aromas,

Hartleys Cumbria Way is

inspired by the stunning

scenery in this part of the

world.

EATING OUT

TASTING NOTES:

TASTING NOTES:

TASTING NOTES:

TASTING NOTES:

With the same lineage as

Unicorn, 1892 has a nutty

caramel aroma, with a dry

roasted malt taste, rounded

off with a satisfying malty hop

fi nish.

A pale golden ale, which

tastes of rich malt and hops,

accompanied by a spicy hop,

malt and citrus aroma, with a

long, dry fi nish, all adding up

to a rewarding and warmhearted

tipple.

A golden ale, it is famous

for its rich body. XB has a

deliciously sweet aroma of

malt, caramel and toffee, with

a balanced bitter/sweet palate

and a tart, malty taste.

A full-bodied bitter beer with a

long, dry fi nish and citrus fruit

notes.

INOUTMAGAZINE.CO.UK EATING OUT 099


EATING OUT - THE BEST PLACES FOR...

...drinking gin

THE BEST

PLACES FOR...

The North West and North Wales are full of special

places serving up top rate food and drink in glorious

locations. Some of these places you’ll be wellaquainted

with, while others are kept well-guarded by

those in the know – but now we’re lifting the lid and

showing you some of the best places for…

The quintessential summer G&T has found a new

home at the Cholmondeley Arms in Cheshire,

where the care and attention put into sourcing the

finest gins is second to none. Their ‘Gin Bible’ is

dedicated to gin lovers everywhere and includes a

short guide to the history of the drink (the original

‘Dutch courage’) as well as a full list of the 100+

gins (and five tonics) served at the inn.

WHY IS IT SO GOOD?

You’d be hard-pressed to find a better selection

of gins – expect the likes of Finsbury (made using

a secret 18th century recipe) and Lighthouse

(all the way from New Zealand) alongside the

classics – and if the choice gets too much, try the

Gin-troduction Tray for £15, which two people can

share. There’s plenty for non-gin lovers too, and the

food at the Chum is superb.

The Cholmondeley Arms

Wrenbury Road, Cholmondeley, Nr Malpas,

Cheshire SY14 8HN

01829 720 300 | www.cholmondeleyarms.co.uk

...the ultimate

country pub

experience

If you’re after rustic pub authenticity, this inn in

Bunbury is definitely the one for yew! With open

fires and large old beams, the Yew Tree is a

hearty, wholly welcoming place where you can

devour locally sourced, fresh food in a relaxed

atmosphere. You can sit at the bar, at the solid

tables or dine al fresco on the summer terrace –

or sip quality real ales, beers and wines.

WHY IS IT SO GOOD?

From traditional homemade steak and ale pie to

pan-seared stone bass, the food is simply

delicious – and the exceptional craft beers,

stouts, porters, lagers and other weird and

wonderful brews have obviously been chosen

by people with a passion for real ale.

The Yew Tree Inn

Long Lane, Spurstow, Bunbury,

Cheshire CW6 9RD

01829 260 274

www.theyewtreebunbury.com

...sizzling steak

Smoak is the American steakhouse-style

brasserie within the Malmaison hotel in

Manchester, and it’s here that you’ll find

rump, sirloin and fillet from Donald Russell

in Scotland – as well as the likes of bonein

wing ribs, bone-in sirloin and T-bone

steaks supplied by Chorlton-based

WH Frost Butchers.

WHY IS IT SO GOOD?

All the steaks at Smoak are cooked on

the mighty Josper grill, which uses oaksmoked

chips and intense heat to create

a phenomenal flavour. Add to that a menu

which includes a good selection of fish,

chicken and vegetarian dishes, a brilliant

wine list and the hidden Ember cocktail

bar, and you’re in for an exquisite evening.

Smoak Bar & Grill at Malmaison

Piccadilly, Manchester M1 1LZ

0161 278 1000 | www.smoak-grill.com

100 EATING OUT - THE BEST PLACES FOR... INOUTMAGAZINE.CO.UK


...afternoon tea and a

stroll along the promenade

EATING OUT - THE BEST PLACES FOR...

Situated on the North Wales coastline with stunning views across the

bay, St George’s Hotel is the ideal place to stop for refreshments after a

picturesque walk along the Victorian promenade. There are specialty teas

and authentic Italian coffees – and their afternoon tea offering definitely

deserves a raised glass of bubbly!

Why is it so good?

Served in the Terrace Lounge and Bar, their traditional afternoon teas,

cream teas and Champagne celebration teas include Welsh Bara Brith

and homemade scones with clotted cream and jam – and look out for the

mini lemon tarts and mini chocolate marquis, too!

St George’s Hotel

The Promenade, Llandudno, Conwy LL30 2LG

01492 877 544 | www.stgeorgeswales.co.uk

Set in Liverpool’s iconic Mersey Ferry Terminal at the Pier Head, with views over

the vibrant dock area, Matou serves fabulous Asian fusion cuisine, merging

dishes from the Malaysia, Thailand, Singapore, Japan and China.

Why is it so good?

While the restaurant area gazes across the Mersey to Wirral and the Welsh hills

beyond, their impressive rooftop terrace has a ringside seat overlooking three

graces - the Royal Liver Building, the Cunard Building and the Mersey Docks

and Harbour Board Offices. A spectacular location for al fresco dining and

drinking, and the ultimate venue for special occasions and events.

Matou Pan Asian Restaurant

2nd Floor, Mersey Ferry Terminal Building, Georges Parade, Pier Head,

Liverpool L3 1BY

0151 236 2928 | www.matou.co.uk

...roof terrace al fresco dining

...a boutique hotel escape

in North Wales

EATING OUT

Set in a historical coaching inn, the Castle Hotel scores top marks for

food and drink, with local produce used in traditional Welsh cuisine.

There is an extensive range of hand-pulled beers and a fabulous wine

list – which you can enjoy in the Garden Courtyard with fine views of

Conwy Castle. We especially like the Dipyn Bach menu - a tapas-style

selection of sharing bites that celebrate Welsh food.

Why is it so good?

The eclectic menu changes regularly, supplemented by seasonal

additions and a Sunday luncheon when local Welsh beef is always

included – and the 28 beautiful bedrooms make it an ideal base from

which to explore North Wales.

The Castle Hotel, Conwy

High Street, Conwy LL32 8DB | 01492 582 800 | www.castlewales.co.uk

A rural indoor campsite in the heart of Liverpool. Lofty silver

birches in a converted old brick warehouse (complete with

working furnace). A menu inspired by north European cuisine

and an overall ethos of creativity and collaboration. This, and

more, is exactly what you’ll find at the Camp and Furnace in

Liverpool’s Baltic quarter!

...something completely different...

Why is it so good?

It’s the kind of space that can be exactly what you want it to be

– from an office and meeting place to a romantic restaurant or

chilled out hangout. The food is brilliant (especially the

breakfasts, platters and carve-it-yourself Sunday roasts), plus

they also help to brew their own beer and have exhibition

spaces, music spaces and photography studios – they even

have a wedding license. Big plans ahead.

Camp and Furnace

67 Greenland Street, Liverpool L1 0BY

0151 706 8045 | www.campandfurnace.com

INOUTMAGAZINE.CO.UK EATING OUT - THE BEST PLACES FOR... 101


EATING OUT - MANCHESTER & EAST CHESHIRE

MANCHESTER

& EAST CHESHIRE

The cosmopolitan city of Manchester and idyllic rural East

Cheshire are both home to some seriously exciting eating

establishments, from city centre fine dining to tasting

menus, tea rooms and everything else in between.

ABODE MANCHESTER 0161 247 7744 | p 108

ALDERLEY EDGE HOTEL 01625 583 033 | p 109

BACCHUS 01625 820 009 | p 105

BELLE ÉPOQUE 01565 632 661 | p 111

THE BRASSERIE AT CREWE HALL 01270 253 333 | p 108

THE BULLS HEAD, MOBBERLEY 01565 873 395 | p 105

CHOCOLATE BOX 01625 820 268 | p 106

DUN COW DINING INN 01565 633 093 | p 103

MALMAISON MANCHESTER 0161 278 1000 | p 103

NUNSMERE HALL HOTEL 01606 899 100 | p 104

STANNEYLANDS 01625 525 225 | p 104

SWADESH 0161 236 1313 | p 107

TASTE CHESHIRE | p 112

Visit Chester and Cheshire Taste Accreditation

Visit Chester and Cheshire has recently introduced

a Taste Accreditation scheme, where restaurants

taking part are visited anonymously by a mystery

diner and are awarded accreditation on the

achievement of high scores in areas including

hospitality and food! Look out for the logos above to

fi nd restaurants taking part.

102 EATING OUT - MANCHESTER & EAST CHESHIRE INOUTMAGAZINE.CO.UK


SMOAK BAR & GRILL AT

MALMAISON

Piccadilly, Manchester M1 1LZ

Tel: 0161 278 1000 | Twitter: @smoak_signals

www.smoak-grill.com

smoak.manchester@malmaison.com

Mon-Sat 12-2.30pm & 6-11pm, Sun 12-3pm & 6-10pm

£32 per head

EATING OUT - MANCHESTER & EAST CHESHIRE

Set in the award-winning Malmaison Hotel, just minutes from Piccadilly station,

this stylish yet relaxed bar and grill combines a mixture of cosy booths and

pewter counters for dining with a difference. From fresh salads and generously

filled sandwiches to full-blown grill dining, you’ll be spoiled for choice. Aside

from the vast assortment of food on offer, there is also the impressive range

of imported beers and wine. And this is only the start - add the in the clever

mixologists and their concoction of cocktails and your night will truly begin!

After your delicious evening, why not stay the night? Whether you’re looking

for the perfect romantic honeymoon, an indulgent weekend away, or a quick

business trip, the Malmaison have the ideal room for you – with plasma TVs,

broadband and super power-showers, you can’t say no!

VERDICT: With their sizzling steaks and quality cocktails, this

grillroom and bar is one not to miss – Manchester has never seen

anything quite like it.

EATING OUT

01925 212 660 www.tomat101.co.uk

DUN COW

DINING INN

Chelford Road, Ollerton, Knutsford WA16 8RH

Tel: 01565 633 093 | Twitter: @DunCowKnutsford

www.duncowknutsford.co.uk | reservations@duncowknutsford.co.uk

Tue-Sat 12-11pm, Sun 12-6pm

The award-winning Dun Cow Dining Inn is a beautiful 400-yearold

country pub just minutes from Knutsford, offering a vision of

rural life with real imagination and flair. The elegant interior gives

a choice of intimate areas in which to sit, including their private

tasting room, or even at the bar with Alex the singing bar man. The

sun-filled courtyard and beer garden are the perfect al fresco dining

experience!

Award-winning chef Marc Mattocks and his skilled team create

unusual and diverse quality menus. All their food is locally sourced

and freshly cooked with 100% passion. Examples include Menu

of the Day (£12.99 for two courses), and incredible sharing

platters (why not try with a pitcher of Pimms?) On Wednesday

nights, you’ll find some of the best steak in Cheshire. However,

their main event is the a la carte menu which will delight you with

gastronomic pleasure. They provide an excellent selection of wines

to complement the food, incorporating traditional cask and guest

ales, which they also like to pair with great food.

VERDICT: The manager Mark Dightam invites you

and your guests to enjoy the hospitality and excellent

service that this 2012 award-winning Dun Cow Dining

Inn provides - and they can cater for any events including

birthday parties, cocktail parties, corporate dining,

weddings and more.

INOUTMAGAZINE.CO.UK EATING OUT- MANCHESTER & EAST CHESHIRE 103


EATING OUT - MANCHESTER & EAST CHESHIRE

Nunsmere Hall

Nunsmere Hall

A TASTE OF

EXCELLENCE

Nunsmere Hall

Nunsmere Hall

With the launch of their tantalising Tasting Menus,

The Stanneylands Hotel and Nunsmere Hall Hotel

are must-visit venues for luxury dining this summer!

Nunsmere Hall

Nunsmere Hall

The Stanneylands Hotel

The Stanneylands Hotel

Offering the very best in hospitality, Prima

Hotel Group’s two Cheshire hotels provide

luxury and relaxation in stunning surroundings.

Part of the Prima Hotel Group, which has

seven 4-star hotels throughout England

and Scotland, The Stanneylands Hotel and

Nunsmere Hall Hotel both boast awardwinning

restaurants, serving up the freshest,

finest local food in the region.

STANNEYLANDS HOTEL - COUNTRY

ELEGANCE

Close to both leafy, prosperous Wilmslow and

Manchester Airport, The Stanneylands Hotel

offers sumptuous luxury in country house

style surroundings. The hotel is licensed

for civil marriages, with a choice between

traditional oak panelled rooms or the light,

bright Stanley Suite, which caters for up to

120 guests. There are 55 bedrooms, including

deluxe suites, prestige rooms and executive

accommodation, with direct dial telephones,

satellite television, tea and coffee-making

facilities and complimentary Wi-Fi. The oakpanelled

restaurant has been graced with two

AA Rosettes for its exceptional cuisine, and

the weekly changing chef’s choice Tasting

Menu (at just £45 per person) can include

salad of spring vegetables with pink grapefruit

and poached duck egg; veloute of garden

peas with seared foie gras and truffle brioche;

Asian-style seared tuna carpaccio with soy

dressing and wasabi sorbet; loin, belly and

cheek of Cheshire pork with celeriac, apples

and sage; and dark chocolate and raspberry

torte with Champagne and raspberry sorbet.

NUNSMERE HALL - COUNTRY HOUSE

COMFORT

Nunsmere Hall Hotel is also a classic

English country house hotel with beautiful

gardens, embraced on three sides by a

glorious 60-acre lake. It was first owned

by Sir Aubrey Brocklebank, chairman of

a famous shipping line - and today the

hotel combines modern amenities with all

the heritage and period style of this grand

Victorian house. The extensive grounds

and immaculate gardens are the perfect

setting for a romantic wedding - and for

major occasions, a bespoke marquee is

available for up to 250 guests. There are

36 bedrooms and seven suites, each with

antique furniture and fine fabrics, plus

en suite bathrooms that include power

showers and fluffy cotton bathrobes. The

award-winning Crystal Restaurant uses

only the freshest, finest local Cheshire

ingredients - and having been twice voted

County Restaurant of the Year by the

Good Food Guide, it provides elegant and

intimate surroundings in which to dine.

During the summer months, the terrace is an

ideal spot for lunch, afternoon tea or dinner;

and at only £49.50 per person, the Tasting

Menu (which changes weekly) can include

the likes of chilled melon and ginger soup;

warm asparagus with deep-fried poached

egg, parmesan and truffle dressing; braised

shoulder, loin and belly of lamb with basil

mash and confit tomato; strawberry parfait

with basil crème fraiche and strawberry salad;

freshly brewed coffee and petit four box.

The Tasting Menus will change weekly at both hotels. Please quote INOUT when you make your

reservation to be entered into a prize draw at the end of the year, to win a tasting menu for 2 people

at your choice of either The Stanneylands Hotel or Nunsmere Hall.

The Stanneylands Hotel

Stanneylands Road, Wilmslow,

Cheshire SK9 4EY

Tel: 01625 525 225

Twitter: @Stanneylands

www.primahotels.co.uk/stanneylands

sales@stanneylandshotel.co.uk

Table D’H tte Dinner: 3 courses for £31.50

Double room from: £70

Nunsmere Hall Hotel

Tarporley Road, Oakmere,

Near Chester, Cheshire CW8 2ES

Tel: 01606 889 100

Twitter: @Nunsmere

www.primahotels.co.uk/nunsmere

reservations@nunsmere.co.uk

A la Carte: 2 courses for £27.00,

3 courses for £34.50

Double room from: £105

Prima Hotel Group

www.primahotels.co.uk

The Stanneylands Hotel

The Stanneylands Hotel

The Stanneylands Hotel

The Stanneylands Hotel

The

Stanneylands

Hotel

Nunsmere

Hall

Hotel

104 EATING OUT- MANCHESTER & EAST CHESHIRE INOUTMAGAZINE.CO.UK


The Bulls Head

Mill Lane, Mobberley, Knutsford, Cheshire WA16 7HX

Tel: 01565 873 395

www.thebullsheadpub.com

info@thebullsheadpub.co.uk

Mon-Thurs 12-11pm, Fri-Sat 12pm-12am, Sun 12-10.30pm

£20 per head

EATING OUT - MANCHESTER & EAST CHESHIRE

An iconically English village pub that is run with enthusiasm, flair and

friendliness, The Bull’s Head dates back to 1812 and is owned by Tim

Bird and Mary McLaughlin, who also own the fabulous Cholmondeley

Arms (see page 117). Low ceilings, cosy corners, subtle lighting and the

welcome buzz of conversation from happy customers make this pub a real

treasure, whether you want a warming red by the fire or a jug of Pimms in

the garden on a sunny day. People of all ages, including country walkers

and their four-legged friends (who are equally welcome), plus plenty of

locals come through the door. If you just want to pop in for a drink or

have a sit-down meal, this is the perfect pub, because there’s no booking

protocol, so you can have a bite to eat whenever you fancy. With its

seasonally changing menu with such favourites as their legendary Steak

and ‘Wobbly Ale’ pie or seasonal sausages from the Rhug Estate with

mash and red cabbage, there’s every reason to return again and again!

The pub is particularly famous for only using Cheshire micro-breweries

located within a 30-mile radius for all the ales across its six hand pumps

- and the 70+ different whiskies behind the bar add to the abundance of

choice that makes the Bulls Head so quintessential.

Verdict: Warm, welcoming and bursting with good ideas.

Check out their car clubs with summer treasure hunts for

members and Lloyd’s special food weeks.

EATING OUT

Bacchus

01925 212 660

www.tomat101.co.uk

The Village, Prestbury, Macclesfield, Cheshire SK10 4DG

Tel: 01625 820 009

www.bacchusprestbury.co.uk

info@bacchusprestbury.co.uk

Tues-Thurs 12-2pm & 7-9.30pm, Fri-Sat 12-2pm & 7-10pm, Sun 12-4pm

à la carte: £40 per head, Table d’hôte: £25 (lunch) or £36 (3-course dinner)

Bacchus was named after the Roman god of grape harvest and wine

making – and we think that he would mightily approve of this Prestbury

eatery, where the food is heavenly and the wine list extends to 150 bins

and a healthy selection of Champagnes at a dedicated Champagne bar!

At Bacchus, the linen is crisp and the interior contemporary, they have

private dining facilities for up to 20 people and the menu specialises in

fine modern-British food with Mediterranean and European influences.

Current triumphs include roast saddle of Cheshire lamb served with spinach

mousse, boulangère potatoes and port and rosemary sauce, or why not try

the baked herb crusted “Burt’s Blue” cheese and shallot tart, with braised

fennel and aged balsamic?

Verdict: The impressive lunch menu is excellent value at £16 for two

courses or £18 for three courses - and Sunday lunches are excellent.

INOUTMAGAZINE.CO.UK EATING OUT- MANCHESTER & EAST CHESHIRE 105


EATING OUT - MANCHESTER & EAST CHESHIRE

The Bridge Hotel

1

2

3

Bottle of Wine

People

Courses

£ 30!

Enjoy a 3-course dinner with a bottle of

house wine for 2 people for just £30.

Available Monday-Friday

The Chocolate Box

The Village, Prestbury SK10 4DG

Tel: 01625 820 268

Tue-Sat 9am-5pm, Sun 10am-4pm

Two sisters (with a passion for good food and jolly cafés) have revived this

revered tearoom in Prestbury, serving breakfast, lunch and afternoon tea

in an entirely glorious and traditional manner, yet creating a contemporary

atmosphere that appeals to customers of all ages. The delightful décor

and attention to detail create a fairytale ambience, with staff being both

friendly and attentive – in fact nothing is too much trouble for them!

Using the best in locally-sourced produce, the Chocolate Box serves light

lunches from 11.30am onwards, though also recommended are their

toasted tea-cakes with preserves and their ever-popular Prestbury rarebit

with a twist. Their traditional afternoon tea is exceptional, plus they have

an entirely impressive selection of half-bottle wines and Champagnes

(GH Mumm and Perrier-Jouët) available add to the experience - and

if you fancy a savoury treat, you simply must sample their fresh quiche

(made daily) with the soup of the day. There are special events during the

week, too, and private daytime or evening functions can be held by

prior arrangement.

VERDICT: Quintessentially English, quietly convivial, this place

is a must - especially if you love desserts! Different fresh cakes,

sponges and brownies are prepared throughout the week – and

they also serve tasty ice cream.

The Bridge Hotel

Prestbury, Cheshire SK10 4DQ

01625 829 326 | www.bridge-hotel.co.uk

106 EATING OUT - MANCHESTER & EAST CHESHIRE INOUTMAGAZINE.CO.UK


EATING OUT - MANCHESTER & EAST CHESHIRE

SOPHISTICATED,

CHIC & CHARMING!

Swadesh is the epitome of elegance - an entirely new and

fashionable dining concept for lovers of fine Indian food.

There’s standard Indian restaurant dining,

and then there’s Swadesh! Head and

shoulders above the typical high street

Indian, Swadesh is sophisticated, elegant,

friendly and with brilliant service - plus, of

course, it offers tip-top food that makes

this small and discreet restaurant chain a

brilliant and unique destination for fine Indian

dining in the North West. Happily, there are

several Swadesh restaurants in the area - in

Manchester city centre, Wilmslow, Didsbury

- and leafy Bowdon, just a short drive away

from Altrincham, where you’ll enjoy an

entirely unique Indian restaurant experience

with a chic and fashionable interior that

exudes refined taste and sophistication.

There’s attractive art on the walls, warm

cream and gold décor, immaculate white

tablecloths, glittering mirrors and fresh

flowers – all of which are great augurs of the

exceptional food to come!

Traditional family recipes

The teams that have been brought to

Swadesh have worked in some of the finest

establishments in the world – and this shows

in the quality of the food. India is a country

that is 25 times bigger than England, with

an equally immense culinary heritage, from

the rice and chillies of southern India to

the fish dishes of coastal regions, plus the

widespread love of local spices and pulses in

a plethora of vegetarian dishes. Head chef

Mohammed Naseem Qureshi and his team at

Swadesh in Bowdon take inspiration from the

whole of India, and numerous recipes used

by the chefs are family dishes that have been

handed down over generations.

Ask your waiter for

recommendations!

Starters include Adraki Chapen (rack of

lamb marinated overnight in yoghurt, ginger,

garlic, chilli and other aromatic spices); and

gorgeous mixed platters to share. Then main

courses can be Malabar Chemmeen Curry

(king prawns simmered in coconut sauce

flavoured with spices, mustard seeds and

curry leaves); spicy Nariyal Ka Murg (chicken

thighs in a hot, tangy sauce), and plenty of

delicious vegetarian dishes too - like Bhindi

Masala (fresh okra cooked with spices, onion,

tomatoes, green chilli and fresh coriander)

and Palak Chana (chickpeas cooked with

fresh spinach, fenugreek and mint). If all

this choice is too much for you - never fear;

the friendly staff under General Manager

Manish Chandra will happily recommend

dishes to match your exact tastes. For

special occasions, they have a private dining/

function room and they can also provide

outside event catering - plus a take-away

service is available. It’s well worth checking

out their Early Dinner & Drinks offers from

Monday to Sunday (20% off your order

before 7pm) and on Sundays there’s a threecourse

set lunch from 1-4pm at just £10.90

per person (£5.90 for children).

So treat yourself to the taste of true India,

and discover a new world of faraway delights

- as close to you as your nearest Swadesh!

Swadesh Bowdon

3 Richmond Road, Bowdon, Cheshire WA14 2TT

Tel: 0161 941 5311

Twitter: @SwadeshIndian

www.swadeshrestaurant.co.uk

Mon-Thurs 4pm-11pm, Fri-Sat 4-11.30pm

Sun 1-10pm

3 course set lunch: £10.90 (adults)

£5.90 (children)

Our other restaurants:

Swadesh Manchester

City Centre: 0161 236 1313

Swadesh Didsbury: 0161 445 3993

Swadesh Wilmslow: 0162 552 5902

Sangam Didbsury: 0161 446 1188

Sangam Heald Green: 0161 436 8809

EATING OUT

INOUTMAGAZINE.CO.UK EATING OUT- MANCHESTER & EAST CHESHIRE 107


EATING OUT - MANCHESTER & EAST CHESHIRE

Michael Caines at

ABode Manchester

107 Piccadilly, Manchester M1 2DB

Tel: 0161 200 5678 | Twitter: ABodeManchester

www.michaelcaines.com/restaurants/manchester

tablesmanchester@michaelcaines.com

Mon-Sat 12-2.30pm & 6-10pm

Early Dining from £17.95 | £30 per head

Now largely regarded as one of the premier hotels in Manchester, ABode

is set within a Grade II-listed building in the centre of city, offering style,

comfort and luxury, with the Michael Caines Restaurant at the heart of

its dining portfolio. Winner of the Tourism Restaurant of the Year at the

Manchester Tourism Awards 2011, the restaurant is in an atmospheric

lower-level dining room, serving exciting and innovative European cuisine

using the best local and regional produce from Manchester, Lancashire,

Cheshire and the surrounding areas. Executive Chef Robert Cox has

created the menus in consultation with Michael Caines, and the wine list

is then carefully chosen to complement the cuisine. The Amazing Graze

lunch menu provides samples of the many delicious dishes served in the

restaurant (at an excellent price), whilst the Tasting Menu is a sevencourse

spectacular, with each dish matched with a specially selected

wine, and the Early Dining Menu (available between 6 and 7pm) is a

two or three course menu which changes weekly. We love the starter

salad of Yorkshire pigeon with mange-tout, hazelnuts, truffle and pigeon

vinaigrette, followed by duo of Cheshire pork with boulangère potatoes,

caramelised apples and vanilla jus.

The Brasserie at

Crewe Hall

Weston Road, Crewe, Cheshire CW1 6UZ

Tel: 01270 253 333 | Twitter: @QHotels

www.qhotels.co.uk

crewehall@qhotels.co.uk

£30 per head

Mon-Fri 7am-9.30pm, Sat-Sun 8am-9.30pm

Cheshire’s verdant landscape is home to some beautiful gardens and acre

upon acre of farmland that nourishes beef and dairy herds across the

county. It’s also home to restaurants that take full advantage of the green

and pleasant land beneath their feet, using it to grow fruit and vegetables

to use in their own kitchens – restaurants like the 1 AA rosette Brasserie

at the Grade I-listed Crewe Hall, in fact! Here, Head Chef Nick O’Mahoney

and his team are dedicated to keeping things seasonal and local (where

possible) – and you can’t get more local than your own garden. At Crewe

Hall, they grow their own herbs and a selection of vegetables, like tomatoes,

potatoes and courgette flowers, which inspires the seasonal menus in

the kitchen, as well as the diners in the restaurant who know that their

tomatoes were picked that morning from 20 yards away.

Nick’s menus feature good, honest British food with a real element of fun –

like the pork belly pressed with black pudding served with butternut purée

and roasted scallop, or the rhubarb and custard panacotta with a custard

tuile. Despite its traditional basis, the food looks as contemporary as the

Brasserie’s architecture, which is fresh, light and modern – they even have

a rotating bar. As well as the Brasserie, Crewe Hall is home to the elegant

Sheridan Lounge (once Lord Crewe’s dining room, where he entertained

King George V and Queen Mary), 117 spacious bedrooms, spa and stateof-the-art

conference and event facilities.

VERDICT: Menus that definitely deserve thorough exploration

through repeat visits – and don’t miss their award winning

traditional afternoon tea served Monday-Sunday from 12-5pm.

VERDICT: Simply superb, with a totally original approach to

cuisine that you won’t find anywhere else in Manchester. Once

you’ve visited, you’ll be back - many, many times!

108 EATING OUT- MANCHESTER & EAST CHESHIRE INOUTMAGAZINE.CO.UK


EATING OUT - MANCHESTER & EAST CHESHIRE

BRAVO FOR THE

BRASSERIE!

Alderley Edge Hotel

celebrates classic retro

cuisine with a brand-new

brasserie.

Award-winning, exclusive and always exquisite,

Alderley Edge Hotel is renowned for its

celebrated Alderley Restaurant, where superb

food, drink and service are truly of superior

and sublime quality. Well now the hotel is

adding another source of culinary amazement

and wonder to its already heady reputation,

with the introduction of The Brasserie, which

serves simple and high-quality retro-classic

food with a distinctly modern twist.

One location - two dining

experiences

The new restaurant, under the wise and

experienced guidance of General Manager

Mr Kurçer, means that the hotel can now

offer two very different dining experiences; so

whilst the more formal three-rosette Alderley

Restaurant continues to provide the very best

in fine dining, The Brasserie offers informal

meals in an atmosphere of relaxed enjoyment,

daily from 10am to 10pm. It’s perfect for

coffee and croissants accompanying a

business breakfast meeting or a pre-shopping

get-together, plus it’s also ideal for afternoon

cocktails, as well as a leisurely lunch or a

relaxed, easy-going dinner. The Brasserie is

a beautifully refurbished space (in the former

lounge and bar) featuring a very sophisticated

Art Deco design – black-and-white tiled

floors and walls filled with framed fashion

illustrations, bold black tables, red leather

chairs and booths (including a mirrored

Champagne booth!), bar stools and

retro lighting.

Period favourites - with a modern

twist

The retro theme continues on the menu, with

simple, high-quality dishes that recall an earlier

era, yet which retain a modern identity, thanks

to the skills of the hotel’s innovative Head

Chef Chris Holland and his team. There are

classic open sandwiches served all day, such

as Cheshire ham with pickled onion, parmesan

and mustard; or crayfish and king prawn with

avocado and Marie Rose sauce – then from

12-2pm and 6.30-10pm, the retro-classic

dishes come into their own, with starters such

as smoked haddock, brown shrimp and garden

herb omelette or the twice-baked threecheese

soufflé with spinach and truffle (see

p 013 for the recipe). Main courses include

scampi and monkfish in the basket (a glorious

reference to the 1960s and ‘70s!), with triplecooked

chips and tartar sauce, chicken Kiev

(but with a twist) or seasonal specials like the

asparagus and Cheshire potato frittata, plus a

range of delicious desserts.

So if you like visiting

Cheshire’s most pukka village,

if you love the atmosphere of Alderley Edge

Hotel - and you adore the ambience of a

chic and relaxed café-restaurant - then The

Brasserie is most definitely the perfect and

piquant period choice for you.

The Brasserie at Alderley Edge Hotel

Macclesfield Road, Alderley Edge, Cheshire SK9 7BJ

Tel: 01625 583 033 | Twitter: TheBrasserieAEH

www.thebrasseriealderleyedge.com

reservations@thebrasseriealderleyedge.com

£24 per head

Mon-Sat 10am-10pm

(lunch 12-2pm, dinner 6.30-10pm)

INOUTMAGAZINE.CO.UK EATING OUT- MANCHESTER & EAST CHESHIRE 109


STYLISH & INDIVIDUAL WEDDINGS BY

Belle Epoque

I

t was

love

at first

sight

The endless beauty,

striking confidence,

captivating charm and

intimate grandeur.

For a wedding day as

individual as you are,

fall in love with...

...Belle Epoque

WWW.THEBELLEEPOQUE.COM

Belle Epoque, King Street, Knutsford, Cheshire WA16 6DT

Call for a consultation: 01565 633060 info@thebelleepoque.com


EATING OUT - MANCHESTER & EAST CHESHIRE

BEAU BELLE

The Belle Époque rings the changes

for new-style dining, founded on the

best of classic French cuisine!

EATING OUT

Historically, the Belle Époque was a colourful

period of late 19th French history celebrating

all that was optimistic and artistic, creative and

flourishing - a true golden era of French joie

de vivre. The same holds true of Knutsford’s

Belle Époque, a fine and famous Knutsford

restaurant which has been celebrating all that’s

best in French cuisine, Gallic atmosphere and an

indefinable espirit de France for over 40 years!

Head Chef Gareth Chappell has cooked at many

classic French Michelin-starred restaurants in

France and Belgium, so he and his team create

recipes based on the principles of classic French

cookery, whilst making their dishes relevant to

the contemporary diner. According to Gareth,

these principles can be defined as: “Passion and

precision, combined with the utter integrity of

the ingredients!”

A LIGHT TOUCH TO TRADITIONAL DISHES

Today’s Belle Époque diners are enjoying dishes

that are a little lighter than in recent years,

reflecting today’s moves towards healthier

eating. However, flavours are still rich and

intense, with recipes often showcasing several

small and intense taste sensations rather than

a single big taste delivery. A perfect example of

this new approach is their roast Cheshire wood

pigeon on a petit pois à la France fricassée: this

dish combines rich and different textures with

bursts of unexpected flavour – which can also

be said of the Poulet Sauté du Belle Époque,

which is a spectacular dish of pan-fried chicken

pieces garnished with parmentier potatoes,

shallots, mushrooms and Roquefort cheese, on a

bed of Savoy cabbage with a half-tomato glaze.

They put equal care and attention into their

desserts as well, including their famous crème

brûlée, made with the finest vanilla and served

with homemade biscuits.

PRIVATE DINING, WEDDINGS AND EVENTS

As well as the ground floor restaurant, the Belle

Époque has two private dining rooms (perfect

for weddings – they have a civil marriage

licence, too), plus there’s a simply gorgeous

Mediterranean roof garden with heating, lighting

and an outside bar that can be used for al

fresco dining or hired (solely or in conjunction

with the function rooms) for cocktail and

canapé receptions. There are also seven luxury

bedrooms designed to the highest standards

- so why not book a room, dine at leisure and

sleep late the following morning!

Whether you’re dining privately or organising

a function, you can be sure that the food is

prepared by the same skilled team of chefs led

by Gareth, who continues to champion the Belle

Époque as a restaurant that captures France’s

Golden Age, but with a very contemporary 21st

century flavour!

Belle Époque

60 King Street, Knutsford WA16 6DT

Tel: 01565 632 661 | Twitter: @TheBelleEpoque

www.thebelleepoque.com

info@thebelleepoque.com

Mon 5-10pm, Tues-Sat 12-2.30pm & 5-10pm,

Sun 12-2.30pm

£35 per head

INOUTMAGAZINE.CO.UK EATING OUT- MANCHESTER & EAST CHESHIRE 111


EATING OUT - CHESTER & WEST CHESHIRE

1539 at Chester Racecourse

CLICK & PICK!

Just click on www.tastecheshire.com

and pick up vital info on the very best of

Cheshire produce!

If you’re a foodie through and through; if

you appreciate the best in home-grown,

home-produced and home-reared goodies

from Cheshire, then you absolutely must

visit Taste Cheshire (www.tastecheshire.

com)! Taste Cheshire is dedicated to

locating and publicising Cheshire’s best

food and drink - and there’s plenty of

it, thanks to the county’s verdant, rich

landscape which is home to farms and

producers, food craftspeople and skilled

artisans, all dedicated to using the county’s

rich natural resources to the fullest. From

meat and dairy products to fresh fruit and

veg, from baked goods to fine ales and

niche foods, Cheshire delivers an amazing

amount of hearty, delicious and top-quality

food and drink to homes, cafés, pubs and

restaurants throughout the region - and

Taste Cheshire can help you discover where

to find it! The website introduces you to

producers, chefs and restaurateurs; it will

tell you about small local food events and

major food festivals – and it’s a bountiful

source of recipes for delicious dishes using

seasonal Cheshire produce. Created with

care and real passion, the website has been

produced in collaboration with Visit

Cheshire (www.visitchester.com) which is a

principal portal for finding out what to do for

pleasure and leisure when visiting Cheshire

and Chester.

CHESHIRE’S STARRY CULINARY

FIRMAMENT!

A host of Michelin-starred chefs are now

working in Cheshire, plus there are plenty of

up-coming new cookery stars such as Gary

Usher, Rob Brittain and Brian Mellor making

their mark in the area. In addition, Cheshire

is home to well-known celebrity chefs such

as Aiden Byrne and Simon Rimmer - so

there’s never been a more exciting time

to eat out in Cheshire. These and other

top chefs in the county are well aware of

Taste Cheshire’s dedication to providing

customers with food and drink that isn’t

available anywhere else in the UK - and

that point is proven with eloquence when

you follow the site’s Food Trails around the

county, which take in top foodie destinations

such as the Grosvenor Garden Centre

food hall, Tatton Park and Cheshire Farm

Ice Cream, as well as farm shops such as

Cheerbrook, The Hollies and Claremont.

So whether you want to dine in a top

Cheshire restaurant, buy Cheshire produce

from a farmer’s market or enjoy food at

a food festival, Taste Cheshire gives

everyone who visits or lives in Cheshire

a unique opportunity to access,

from a single source, all the

information needed to

experience the region’s

food at its best!

Taste Cheshire

www.tastecheshire.com

Twitter: @TasteCheshire

1539 at Chester Racecourse

Abode Chester

Church Green, Lymm

112 EATING OUT- CHESTER & WEST CHESHIRE INOUTMAGAZINE.CO.UK


EATING OUT - CHESTER & WEST CHESHIRE

CHESTER

& WEST

CHESHIRE

The beautiful, historic city of Chester provides a

standard of dining that belies its small size - and

the surrounding West Cheshire area isn’t short of

fabulous eateries, either!

1539 RESTAURANT & BAR 01244 304 611 | p 121

AIDEN BYRNE BRITISH GRILL

AT THE CRAXTON WOOD HOTEL 08448 799 038 | p 123

BELLY FULL 01244 325 199 | p 124

BREWERY TAP 01244 340 999 | p 124

CHEZ JULES 01244 400 014 | p 121

CHOLMONDELEY ARMS 01829 720 300 | p 117

THE GUNNERY 01829 749 333 | p 125

JOSEPH BENJAMIN 01244 344 295 | p 115

MARCO PIERRE WHITE

STEAKHOUSE, BAR & GRILL 01244 408 830 | p 119

MICHAEL CAINES AT ABODE CHESTER 01244 347 000 | p 116

MOULES A GO-GO 01244 348 818 | p 116

PISTE WINE BAR & RESTAURANT 01829 732 483 | p 126

THE PLOUGH INN 01244 336 096 | p 118

RESIDENCE NANTWICH 01270 629 100 | p 119

RING O’BELLS 01244 335 422 | p 114

ROMAZZINO 01270 626 456 | p 120

SIAM THAI 01244 403 222 | p 117

THE WEIGHING ROOM 01244 313 258 | p 122

WILLINGTON HALL 01829 752 321 | p 126

THE YEW TREE 01829 260 274 | p 115

YOGART 01244 637 063 | p 122

Visit Chester and Cheshire Taste Accreditation

Visit Chester and Cheshire has recently introduced

a Taste Accreditation scheme, where restaurants

taking part are visited anonymously by a mystery

diner and are awarded accreditation on the

achievement of high scores in areas including

hospitality and food! Look out for the logos above to

fi nd restaurants taking part.

INOUTMAGAZINE.CO.UK EATING OUT- CHESTER & WEST CHESHIRE 113


EATING OUT - CHESTER & WEST CHESHIRE

WINE EVENINGS

AT MOULES A GO-GO

Take your tastebuds around the world

Themed wine evenings at Moules a go-go allow

you to sample food and wine from all over the

globe. Then, you can answer questions on each of

the six wines for your chance to win them!

moules a go-go

bar • rotisserie • grill

moules a go-go

bar - rotisserie - grill

39 - 41 watergate row, chester | 01244 348 818

info@moulesagogo.co.uk | www.moulesagogo.co.uk

WINE EVENING FIXTURES

Includes a themed two-course meal,

accompanied by samples of 6 different

wines. £24.95 per person.

26 th June

VIVA ESPAÑA

Enjoy delicious Spanish food and wine.

31 st July

OLYMPIC WINES

Mark the Olympic year by sampling

food and wine from all over the world.

28 th August

MEDITERRANEAN SUMMER

Mediterranean food accompanies

wines from the region.

25 th September

WINES OF NORTHERN EUROPE

Sample food and wine from

Northern Europe.

30 th October

VINO ITALIANO

Sample the finest food and wine from Italy.

RING O’BELLS

Village Rd, Christleton, Chester CH3 7AS

Tel: 01244 335 422

www.ringobellschester.co.uk

ringobells@mbt.cc

Twitter: @ringobellsch3 | Facebook: Ring O’ Bells, Chester

Mon-Thurs 12-3pm & 5-9pm, Fri 12-3pm & 5-9.30pm, Sat 12-9.30pm, Sun 12-8pm

£20 per head

Old meets new, traditional meets contemporary in this magnificent country pub

that still has its feet very much in the 21st century! The Ring O’ Bells is the kind

of place where conversation and laughter flow easily and great evenings occur

spontaneously – so no wonder it was voted Chester’s Best Pub at the Chester

Food, Drink and Lifestyle Awards 2011. Step inside and the interior is airily

modern, but with bare brick in parts and wooden flooring throughout - and deep

armchairs as well as large tables to group around with friends and family. Then

out of the doors to the garden, you’ll find an al fresco dining terrace, a decked

sun trap, and a family lawn with picnic tables and a children’s play area.

The food served is fresh, healthy and oh-so tasty, ranging from gastro pub

classics to superb homemade Sunday roasts, hand-stretched stone-baked

pizzas (2 for 1 on Wednesdays!), and daily specials – for the summer, expect

the likes of piri piri prawn salad, wild mushroom and truffle oil risotto, or pork

medallions with bubble and squeak. Children are a big part of life at the Ring

O’ Bells, and real thought has gone into the kids’ menu, too. In fact, people of

all ages are welcomed from far and wide – but the pub also remains an integral

part of Christleton itself; they host a farmers’ market on the second Saturday

of every month, and act as the village coffee shop from 9.30am every weekday

(they also serve afternoon tea weekdays from 3-5pm).

VERDICT: A pub for all seasons, but doubly delightful in summer

– and watch out for the Ring O’ Bells Glasshouse, a private dining

conservatory and function space opening soon!

114 EATING OUT- CHESTER & WEST CHESHIRE INOUTMAGAZINE.CO.UK


EATING OUT - CHESTER & WEST CHESHIRE

The Yew Tree Inn

Long Lane, Spurstow, Bunbury, Cheshire CW6 9RD

Tel: 01829 260 274 | Twitter: @yewtreebunbury

www.theyewtreebunbury.com | info@theyewtreebunbury.com

Mon-Sat 12pm-11pm, Sun 11am-10.30pm

Food served: Mon-Thurs 12-2.30pm & 6-9.30pm, Fri 12-2.30pm & 6-10pm,

Sat 12-10pm, Sun 11am-1pm (Brunch), 12-8pm (Sunday lunch)

£23 per head

This is an incredibly eccentric, exotic, gloriously English inn – a perfect place

in which to enjoy a full-on pub experience, with drinkers and diners equally

welcome and plenty to satisfy both parties. They love beer here, which explains

why they’re members of the South Cheshire CAMRA LocAle scheme – and

there are at least four guest ales on at any one time, such as Stonehouse

Station Bitter, Merlin’s Gold and mind-altering Brewdog Lost Dog at a

staggering 11.4% ABV! They also serve 50 wines (15 by the glass) – and

they’ll recommend wine (or beer) to accompany the seasonal menu, which can

include locally-sourced lamb, beef, pork and eggs - much of which comes from

within six miles of the pub. Sunday roasts are particularly superb, and Monday is

pie and a pint night!

The interior features textured wall papers, doors disguised with a hundred

drawer handles, reclaimed lighting, a ceiling painted with bumble bees, and

heavy brocade curtains that can change spaces in an instant – so they can

easily create private areas for up to 50 people for weddings, parties and

business meetings. They’re incredibly family-and-dog-friendly, the local honey

sold at the bar is used in their honey parfait and honey-roast ham - and summer

will see monthly barbecues and live music on the terrace.

Verdict: They’re in the Good Pub Guide, Michelin Pub Guide,

Michelin Restaurant Guide, Good Beer Guide and Sawdays Guide –

what more recommendation do you need.

EATING OUT

JOsEPH BENJAMIN

134-140 Northgate Street, Chester CH1 2HT

Tel: 01244 344 295 | Twitter: @Joseph_Benjamin

www.josephbenjamin.co.uk | info@josephbenjamin.co.uk

Tues-Wed 9am-5pm, Thurs-Sat 9am-midnight (last food orders 9.30pm),

Sun 10am-5pm (closed Mon)

£26 per head

Joseph Benjamin has a well-deserved reputation as one of the top eateries in

Chester; a small, family-run neighbourhood restaurant with a wholly welcome

honesty, integrity and commitment to value, that turns out dish after creative

dish of astonishingly good food. Its popularity could be down to the fact that

they make absolutely everything from scratch (they even grill and flake their

own tuna for sandwiches). It could be the infectious humour and enthusiasm of

brothers Joe (Head Chef) and Ben (Front of House) and their staff. Or it could

just be that the food is simply delicious.

It’s likely to be a combination of all three – the hard work put into sourcing

top local ingredients for a main menu that changes every four weeks is

realised in dishes such as braised Cumbrian lamb shank with pearl barley

rosemary risotto and sautéed purple sprouting broccoli – or Cajun-spiced

Cornish red gurnard with cuttlefish, couscous and mint and lime yoghurt.

These sit happily next to house platters, and comfort food favourites like

sausages with champ and white onion and cider sauce. There are also salads

and sandwiches aplenty - plus on Sundays, the roast dinner is excellent value

at £12.75 (two courses for £16.95; or three for £19.95). Then there’s the

50+ strong wine list which, as well as being of phenomenal value, offers 25

wines by the glass or carafe – so you can try or share different wines with

different dishes without committing to a whole bottle!

VERDICT: A fabulous restaurant, which is as perfect for a mid-shop

rest and natter as it is for business lunches, family outings and

romantic dinners.

INOUTMAGAZINE.CO.UK EATING OUT - CHESTER & WEST CHESHIRE 115


EATING OUT - CHESTER & WEST CHESHIRE

Moules A Go-Go

39 - 41 Watergate Row, Chester CH1 2LE

Tel: 01244 348 818 | Twitter: @MoulesaGoGo

www.moulesagogo.co.uk

info@moulesagogo.co.uk

Mon-Fri 12-3pm & 5pm-10pm, Sat 12-10pm, Sun 12pm-9pm

£25 per head

Sophisticated and popular, cool and relaxed, Moules a Go-Go is in the heart

of Chester, and is a place of pilgrimage for all those who love mussels!

Delivered fresh from the shores of Anglesey, their steamed mussels are

served in six different ways: Anglesey, Marinières, Classique, Thai, Chorizo

and Italian. Alternatively, you could go for a fresh, flame-roasted, British

chicken basted in beer and apple juice, steak and fries, a variety of seafood

dishes, and much, much more. Wine Nights are becoming a popular event

at Moules, held on the last Tuesday of every month, and are themed around

different countries, from Northern Europe to Australia and everywhere in

between. You get a delicious two-course meal accompanied by samples of

six different wines – from a simple sip to a full glass - so enjoy the evening

in any way you want. As well as enjoying the delicious food and drink, you

also play a game, answering questions about each wine - and at the end of

the night, the winner gets a bottle of wine!

VERDICT: Wonderful at all times, Moules is particularly enticing

this summer, with a new outdoor area for al fresco dining, which

is helping to keep the historic rows of Chester alive - and it’s well

covered in case the weather gets cool!

Watch THE

FILM!

www.inoutmagazine.co.uk

Michael Caines at

ABode Chester

ABode Chester, Grosvenor Road, Chester CH1 2DJ

Tel: 01244 347 000 | Twitter: @ABodeChester

www.michaelcaines.com/restaurants/chester

tableschester@michaelcaines.com

Mon-Sat 7am-2.30pm & 6-10pm

£45 per head à la carte, early dining from £17.95

ABode Chester’s flagship eatery, the Michael Caines Restaurant, gained

a new Executive Chef, Chris Cleghorn, who has raised the bar on their

already exceptional standards of cuisine. Chris has worked at some of

the UK’s best restaurants, including ABode Exeter and the Fat Duck, but

he considers Michael Caines as his most influential mentor, sharing a

passion for fresh local produce and modern British cuisine simple enough

to allow all the flavours to be savoured. The restaurant offers a range of

menus: the Grazing Menu (smaller samples of full dishes from the à la

carte), the Early Dining Menu (between 6-7pm you can get two courses

for £17.95 or three courses for £25), and the Tasting Menu with wines

(for which sommeliers match each dish with a specially selected wine).

The à la carte has starters such as warm celeriac and truffle salad, and

main courses include Lake District farmers’ pork, sage and onion purée,

fondant potato, roasted garlic, cabbage and pork jus. The menu also

has a fantastic cheese selection, including Colston Basset Blue Stilton,

Dorstone, Caerphilly, Double Gloucester and Bath Soft Brie.

Verdict: A fabulous venue with sensational views! The

restaurant can accommodate 76 diners indoors, with an outside

terrace for open-air dining - and both boast spectacular vistas of

the Welsh mountains and Chester racecourse.

Watch THE

FILM!

www.inoutmagazine.co.uk

116 EATING OUT - CHESTER & WEST CHESHIRE INOUTMAGAZINE.CO.UK


Siam Thai & Teppan-yaki

32 City Road, Chester, Cheshire CH1 3AE

Tel: 01244 403 222

www.siam-teppanyaki.co.uk

steve@siam-teppanyaki.co.uk

Mon-Thurs 12-3pm & 5-11pm, Fri 12-11.pm, Sat 12-11.30pm, Sun 12-10.30pm

Set menu from £23.95

EATING OUT - CHESTER & WEST CHESHIRE

Lively Teppan-yaki or laid-back Thai, the dual dining experience at the

multi-award winning Siam in Chester will satisfy the senses wholly. There’s

the sublime smells and every dish has unparalleled flavour - and the groups,

parties and couples seated around the teppan-yaki hotplate, watching their

meals being prepared, cooked and served before them, get a feast for

the eyes, too. Exciting choices like beef fillet with chilli and garlic or jumbo

prawns are crafted with the flair of Japanese theatre-cooking, where the

main dishes are complemented by a plethora of tasty starters which can

include fresh sushi, light tempura and traditional miso soup. Or, if you prefer,

you can head upstairs to the sanctuary of the tranquil Thai restaurant, where

the authentic ambience reflects the owners’ time spent living in Thailand –

think warm colours, Thai art and elegant orchids. The delicious dishes are

works of art themselves, beautifully constructed using fresh, high quality

meats and seafood, as well as genuine Thai curry pastes and spices.

Many of the staff have worked at Siam since they opened in 2006, so the

same high standards of food and service remain consistent. The number of

customers who return time and time again are a testament to this, and it’s

easy to see why they won awards in the Excellence in Customer Service,

Best Large Restaurant and Best Asian Dining Experience categories at the

2010 Chester Food and Drink Awards!

Verdict: Upstairs or down, Teppan-yaki or Thai, at Siam you’re

in for a real treat.

EATING OUT

Cholmondeley

Arms

Wrenbury Road, Cholmondeley, Nr Malpas, Cheshire SY14 8HN

Tel: 01829 720 300

www.cholmondeleyarms.co.uk

info@cholmondeleyarms.co.uk

Mon-Thurs 12-11pm, Fri-Sat 12-pm-12am, Sun 12-10.30pm

£20 per head

In 1862 it opened as a schoolhouse, in the 1980s it was converted

into a pub, and in late 2011, restoration work and a fine refurbishment

confirmed the Cholmondeley Arms’ status as one of the most unique

and popular pubs in Cheshire! The ideal rural pub for a drive out, as

well as for hikers, dog walkers and cyclists alike, it is well worth the

journey, and everyone receives the same warm welcome. Bookings

aren’t taken here, so venture in whenever you like, especially if you’ve

been visiting the nearby Cholmondeley Castle and Gardens. The pub

runs events throughout the year, such as a ‘Seafood and Wine’ week,

a ‘Cholmondeley Pie’ week or ‘Jazz on Sunday’ once a month (see

their website for details). Their seasonally changing menu offers lots

of lovely local and traditional favourites, such as devilled kidneys, lamb

faggots or their legendary Bakewell tart. If thirst needs quenching,

the Cholmondeley Arms is THE place to drink gin in Cheshire, with

an ever-expanding collection of over 100 different gins, from Aviation

Gin to Zuidam Gin and everything in between. The pub also boasts an

impressive range of local real ales, too.

Verdict: A unique pub to enjoy excellent food and hospitality

- and if you fancy another G&T, then spoil yourself, because

you can stay over! They have six comfortable bedrooms in the

recently refurbished Old Headmasters House, which is just

across the car park.

INOUTMAGAZINE.CO.UK EATING OUT- CHESTER & WEST CHESHIRE 117


EATING OUT - CHESTER & WEST CHESHIRE

THURSDAY NIGHTS SPECIAL OFFER

5 TA PAS

DISHES

AND A BOTTLE

OF WINE FOR

£19.95

EVERY

THURSDAY NIGHT

TAPAS & LIVE

ACOUSTIC MUSIC

A FEW OF THE

DISHES ON OFFER:

· Shelled Mussels with Cream

& White wine sauce

· Pan fried Chorizo with

toasted bread

· Sweet Chilli King Prawns

· Garlic Mushrooms

· Peppered Steak

· Calamari

· Meatballs with a spicy

tomato sauce

· Roasted red pepper stuffed

with tomatoes, and mozzarella

· Chicken Wings

· Proper Chips

19 City Road, Chester CH1 3AE

01244 318 950 | www.thecellarchester.co.uk

CellarChester

TheCellarChester

THE PLOUGH

Plough Lane, Christleton, Chester, Cheshire CH3 7PT

Tel: 01244 336 096

www.theploughinncheshire.co.uk

info@theploughinncheshire.co.uk

Mon-Sat 12pm-12am, Sun 12-11pm

Two courses from £13, afternoon light-bites from £9 for two courses

The Plough has everything you could wish for when your in search of a homely,

traditional English country pub. Originally a farmhouse dating back to 1750,

it’s steeped in history - it’s right next to an old Roman route from London to

Chester, and the building once played host to both a shoe repairers and an ale

dispensary! The amazingly huge, safe and secure outside space alone makes

The Plough the summer destination for al fresco dining and chilling - especially

for families - and it comes complete with benches and a children’s play area.

The food served is of restaurant quality, but then they do use top ingredients,

locally sourced where possible, and all food is home-cooked, delicious and well

presented; good, rustic food (and sizeable portions) at reasonable prices. Their

menu comprises classic dishes such as homemade steak burgers, Sunday

roasts and Head Chef Matt Parry’s new signature ‘Three Little Pigs’ dish, which

was so popular on the Specials board that it’s now part of their regular yet

ever-changing main menu. As pleasing to the eye as it is to the taste buds, this

delicious porcine trio comprises belly pork, pork ribs and pork fillet, making for

a truly unique feast.

VERDICT: As popular for drinking as it is for dining, The Plough also

serves a superb Sunday lunch for £9.95.

118 EATING OUT - CHESTER & WEST CHESHIRE INOUTMAGAZINE.CO.UK


RESIDENCE RESTAURANT

AND BAR

9 Mill Street, Nantwich, Cheshire CW5 5ST

Tel: 01270 629 100 | Twitter: @ResidenceUK

www.residence.uk.com

info@residence.uk.com

£28 per head

Mon-Fri 12-3pm & 6-10pm, Sat 12-10pm, Sun 11am-6pm

EATING OUT - CHESTER & WEST CHESHIRE

With five successful and smooth-running years behind it, Residence is a

suavely-operating and sophisticated cocktail bar, restaurant, private hire suite

and al fresco garden terrace, adding up to a unique and memorable venue for

drinking, dining and lounging. Set in a Georgian mansion house in the historic

centre of Nantwich, its most famous resident was the former Lord Mayor

of London, Edmund Wright, who inhabited the building in the 17th century.

Dining is as formal or informal as you wish - but whichever you choose, you’ll

enjoy exceptional service, great cocktails, delicious local food and fabulous

surroundings. The bar was refurbished earlier this year, whilst the dining room is

as stylish and comfortable as ever, featuring chandeliers, mirrored walls and an

exceptionally warm and welcoming atmosphere. Residence has an impressive

portfolio of awards to its name, including Best Food & Drink Venue 2010 at the

Chester & Cheshire Tourism Awards and Best Bar at the Northern Hospitality

Awards 2009. Brilliant menus and offers run throughout the week, with every

Wednesday being BYO Night with no corkage charge! Definitely check out their

Gourmet Soul Night on the last Thursday of every month, costing just £25 for

three courses and live music.

VERDICT: The hottest spot in Nantwich - and for that extra special

meal, we’d recommend the 400g Chateaubriand steak, also available

as surf and turf, with scallops and king prawns.

EATING OUT

Marco Pierre White

Steakhouse, Bar & Grill

Doubletree by Hilton Chester, Warrington Road, Chester CH2 3PD

Tel: 01244 408 830

www.mpwsteakhousechester.co.uk

info@mpwsteakhousechester.com

Restaurant opening times: Mon-Thurs 6-10pm, Fri-Sat 6-10.30pm, Sun 12-6pm

Bar opening times: Mon – Sat 5.30pm – late, Sun 12-6pm

£30 per head

Table D’Hôte Menu: 3 courses for £23.50, Sunday lunch: from £12.50

Thanks to a name that represents all that’s brilliant in cuisine, Marco Pierre White’s

Steakhouse Bar & Grill in Chester is a big hit! Situated near junction 9 of the

M53, it’s an ideal venue for every occasion, from a casual meal with friends to big

celebrations; there’s an exclusive private dining area for up to 18 people, with larger

parties accommodated in the main restaurant. With the summer wedding season fast

approaching, it offers up a unique venue in beautiful surroundings, making this a truly

special place for knot-tying! Head Chef Ben Finchett uses the finest locally sourced

and sustainable ingredients, and serves delicious grilled and roast meats, seafood

dishes and classic English puddings. The Sunday Lunch menu is amazingly good value,

from only £12.50 for a main course, or just £22.50 for two people. Keep your eye on

their website for special promotions, such as Breed of the Week – steak with classic

grill garnish, triple-cooked chips, pepper or béarnaise sauce and a glass of house wine,

available Monday to Thursday for £19.95. Then there’s Breed of the Month, with your

choice of cut (sirloin, ribeye or fillet) plus a selection of garnishes and sauces. For the

ultimate foodie gift, you can treat a loved one to an unforgettable culinary experience

by purchasing a Marco Pierre White Steakhouse, Bar and Grill voucher.

Verdict: Historic food in seriously sumptuous surroundings. As well as

boasting an excellent wine and champagne list, their stylish cocktail bar is a

great meeting place, especially if you’re off to the races!

INOUTMAGAZINE.CO.UK EATING OUT - CHESTER & WEST CHESHIRE 119


EATING OUT - CHESTER & WEST CHESHIRE

Romazzino

EMBRACE TRADITION

WITH THE ULTIMATE

SUNDAY LUNCH

AT MACDONALD CRAXTON WOOD HOTEL

12A Love Lane, Nantwich, Cheshire CW5 5BH

Tel: 01270 626 456

www.romazzino.co.uk

Mon-Fri 12-2pm & 6-10pm

Sat 12-10.30pm, Sun 12-9pm

£20 per head

With an extensive menu featuring traditional Italian cuisine, Romazzino presents

delicious dishes that are a testament to the zest and enthusiasm of proprietors

Peppe and Giuseppe. It is little wonder that their motto is ‘With passion comes

taste’, as everything from the oven-baked pizzas to the fresh pan-fried fish is

delivered with the same care and passion. Add to this the first-class service and

skilled chefs and you have the ultimate Italian dining experience.

VERDICT: Delicious food served up with a delightful ambience.

Keep an eye on their website for special offers throughout the

summer, and bring a touch of the Italian sun to your day with their

summer specials menu – coming soon!

JOIN SUPER CHEF AIDEN BYRNE AT

HIS LATEST VENTURE, THE BRITISH

GRILL AT MACDONALD CRAXTON

WOOD HOTEL.

Choose from a selection of mouth-watering roasts all

served with the finest traditional accompaniments and

relax in the beautifully refurbished restaurant. It’s our

dedication to serving only the highest quality food that

makes us different.

Call 0151 347 4016 and make your reservation to

avoid disappointment.

Macdonald Craxton Wood, Parkgate Road, Ledsham,

Chester, CH66 9PB

The Coach House Inn is a charming nineteenth

century city centre pub serving superb quality,

country kitchen cooking, and with traditional ales

and excellent wines, many served by the glass.

This is a traditional inn in every sense of the

word where you are always welcome to eat,

drink and sleep – right in the heart of this

magical city.

All of our ingredients come to us directly

from Cheshire’s award winning suppliers

and producers and with nine lovely en-suite

bedrooms with 4 star AA rating, The Coach

House Inn certainly is your sanctuary right in the

heart of this historical gem of a city.

www.MacdonaldHotels.co.uk/CraxtonWood

39 Northgate Street,

Chester CH1 2HQ

01244 351900

www.coachhousechester.co.uk

reservations@coachhousechester.co.uk

120 EATING OUT - CHESTER & WEST CHESHIRE INOUTMAGAZINE.CO.UK


EATING OUT - CHESTER & WEST CHESHIRE

1539 Restaurant &

Bar

The Racecourse, Chester CH1 2LY

Tel: 01244 304 611 | Twitter: @Restaurant1539

www.restaurant1539.co.uk

enquiries@resturant1539.co.uk

Mon-Thurs 12-2.30pm & 6-10pm, Fri 12-3.30pm & 6-10pm,

Sat 12-10.30pm, Sun 12-5pm

£28 per head

Named after the year in which horseracing began in the city,

1539 has a panoramic view over the famous Chester Racecourse

- and it delivers equally spectacular modern British cuisine,

conjured up using only the best seasonal produce from Cheshire

and its surroundings. So expect Anglesey sea bass, Hatchmere

eggs, meat from Flint’s best butcher, and herbs from 1539’s very

own herb garden! The à la carte menu features starters such as

homemade black pudding, pistachio, raisin and foie gras, apple

purée and Wirral watercress salad, whilst main courses include

char-grilled Vale of Clwyd steaks with a grill garnish, or pan-fried

black bream, saffron linguini, barigoule of artichokes, lobster,

clams and cockles. Sunday lunch is a must, with two courses for

just £14.50. 1539’s Roof Lounge is a perfect summer venue for

pre-dinner drinks, or an al fresco main course and drink for just

£10 - plus there are even more stunning views and a retractable

roof to keep you dry.

VERDICT: Brilliant at any time of the year, 1539 also

hosts an annual calendar of events, including racing

lunches, fashion shows, music events and fundraisers.

EATING OUT

Chez Jules

71 Northgate Street, Chester CH1 2HQ

Tel: 01244 400 014 | Twitter: @ChezJules

www.chezjules.com

info@chezjules.com

Mon-Fri 12-3pm & 6-10.30pm, Sat 12-10.30pm, Sun 12-9.30pm

Lunch menu: 2 courses for £9.95 (Mon-Sat) | Sunday all day: 2 courses for £11 .95

Watch THE

FILM!

www.inoutmagazine.co.uk

Two of the key factors in the success of any restaurant are the quality of the

produce used and the passion of the people involved – happily, both are present

in bucket loads at Chez Jules, a true Chester success story and one of the city’s

longest-standing restaurants! Their new summer menu demonstrates commitment

at every turn, from the seasonal fruit and vegetables, locally-sourced steaks and

handmade flourless chocolate cakes to the introduction of ‘superfoods’ into many

exquisitely healthy dishes. Then there’s the restaurant’s most creative weapon: the

daily changing menu…

Only a restaurant as utterly self-assured as Chez Jules would dare to experiment

with dishes on a daily basis – but dare they do, to brilliant effect, using high

quality seasonal produce to create traditional starters such as sautéed frog’s legs

or scallop gratin, or sophisticated salads like the Salade Santé, a mouth-watering

superfood salad that will have you running back for more. Mains offer everything

from the classic coq au vin or roasted rump of new season lamb with minted

peas and rosemary jus, to fabulous fish dishes including bouillabaisse and

grilled whole rainbow trout with haricot verts and almond butter. They are always

keen to include a wide and varied selection of vegetarian and vegan dishes as

well – like a delicious vegetable tagine served with a tinbal of herb cous cous or

the visually stunning stuffed courgette flowers with goat’s cheese and a roasted

pepper coulis.

VERDICT: No freezers, no fryers, just great tasting food for every single

customer that won’t break the bank.

Watch THE

FILM!

www.inoutmagazine.co.uk

INOUTMAGAZINE.CO.UK EATING OUT - CHESTER & WEST CHESHIRE 121


EATING OUT - CHESTER & WEST CHESHIRE

£10

Lunch

+ Drink

In The Roof Lounge

& Terrace

YOGART

118 Northgate Street, Chester CH1 2HT

Tel: 01244 637 063 | Twitter: @LoveYogArt

loveyogart.blogspot.com

Mon-Sat 11am-7.30pm Sunday11am-6pm

Nestled in bustling Northgate Street is a colourful hub of deliciously tasty

frozen yoghurts. Set up by medical health professional Mandy and business

coach Catherine, YogArt is inspired by the low-fat yoghurts of the USA.

Customers can concoct healthy snacks suited to their own tastes, to eat in

or take away, ordering by pot-size and flavour of yogurt before perusing an

enticing menu of deep red strawberries and raspberries, luscious kiwis and

crunchy granola. There are also several chocolatey bowls on offer for fruitphobics,

including fudge, Maltesers and Smarties. As well as tasty yoghurts,

sweet and savoury crêpes are available, as well as a choice of fruity smoothies.

Verdict: An artsy, laid-back destination for students and

professionals alike, YogArt is also a firm family favourite, as the

travel-friendly yoghurts and crêpes are great treats for children.

Available 12-6pm, Monday to Saturday

The Weighing Room

10 Commonhall Street, Chester CH1 2BJ

Tel: 01244 313 258 | Twitter: @TheWeighingRoom

www.theweighingroom.co.uk

reservations@theweighingroom.co.uk

Mon-Thurs 11.30am-12am, Fri-Sat – 11.30am-1am

Race day buffet: £20 per person

The Racecourse, Chester CH1 2LY

Tel: 01244 304611 restaurant1539.co.uk

In the thriving heart of Chester is The Weighing Room, set in an old mill with

beautiful exposed red brick walls. On the top floor you’ll find The Enclosure - an

exclusive members’ lounge, with its own private bar, opulent furnishings and

magnificent authentic mill features, or for al fresco dining, there’s The Parade

Ring outside. The European-inspired Small Plates Menu – comprising dishes

created using fresh produce and traditional cooking techniques – features

the likes of chocolate and star anise glazed belly pork with pineapple and

watermelon, and Tallegio and truffle scrambled eggs on toast. Why not try The

Weighing Room Platter, including English charcuterie plate duck prosciutto, beef

bresaola, fennel and anise salami, honeyed coppa, chorizo, and venison salami.

All of this is served up alongside an extensive, unique list of expertly selected

fine wines and Champagnes, together with a variety of draft and bottled beers.

VERDICT: A unique, atmospheric bar and restaurant, where the

friendly and knowledgeable staff are always happy to help!

122 EATING OUT - CHESTER & WEST CHESHIRE INOUTMAGAZINE.CO.UK


EATING OUT - CHESTER & WEST CHESHIRE

BYRNE AT

THE GRILL!

Aiden Byrne British Grill at the Craxton Wood

Hotel is a huge, homely, hearty success!

EATING OUT

A tranquil country house hotel surrounded by

woodland, an award-winning chef in residence,

and a restaurant concept that’s original, exciting

and fresh - this is certainly a recipe for restaurant

and culinary success that’s happening right in

the heart of Cheshire! Close to Chester, yet

deep in the green and sylvan English landscape,

is the Aiden Byrne British Grill at the Craxton

Wood Hotel. Within its gleaming kitchens, Aiden

himself, former Head Chef of the Dorchester in

London, is creating fabulous food magic. With TV

appearances on MasterChef, Saturday Kitchen

and Great British Menu under his belt, Aiden has

demonstrated his unique talents again and again.

He first brought his skills to the North West at

The Church Green in Lymm back in 2008, with

this fine eatery gaining three AA rosettes under

his leadership. This is also where he learnt the

importance of the customer’s opinion, listening

and learning from his diners - an approach

to cooking that is now integral to his food

philosophy. He always makes time for people

and likes to get to know his customers, finding

out what they like and what they want from their

dining experience.

BRINGING BACK FAMILY VALUES

The Aiden Byrne British Grill seats 120 and

achieved two AA Rosettes within less than

eight weeks of opening - though this is hardly

surprising when you experience the fabulous

flavours that epitomise the very best of traditional

British cooking. The restaurant has a real family

feel, especially with the warmth and honesty of

Aiden’s innovative menu. The Sunday lunch menu

reflects his desire to bring back the tradition of a

family roast dinner, with the Host a Roast concept

(from £14 per head) providing a delicious

Sunday meal for the whole family, but without

any of that tedious washing up!

A GREAT BRITISH GRILL CONCEPT

There’s an impressive selection of grilled mains

available, all of which are cooked on the amazing

indoor charcoal Josper Grill, where smoke

from the natural coals penetrates the food and

enriches the flavour of the meat. The 10oz

sirloin steak is a real winner, especially when

served with Portobello mushrooms, herb butter,

beer-battered onion rings, chips and watercress.

The Aiden Byrne Mixed Grill is also a corker, with

rump steak, braised lamb, pork belly, honey and

mustard glazed gammon, black pudding and fried

egg. There’s also a variety of fish dishes, as well

as homely classic meals such as cottage pie,

beef shin and smoked oxtail hotpot, plus Aiden’s

hearty prime 10oz beef burger.

So if you want to embrace the flavours of

traditional England, but with a distinctly modern

twist, then feel the warmth and welcome

emanating so wonderfully from the Aiden Byrne

British Grill!

Aiden Byrne British Grill at the Craxton

Wood Hotel

Parkgate Road, Ledsham, Chester CH66 9PB

Tel: 0844 879 9038 | Twitter: @MacCraxtonWood

www.macdonaldhotels.co.uk

britishgrill.craxtonwood@macdonald-hotels.co.uk

Mon-Sun 12-9.30pm

From £20 per head

INOUTMAGAZINE.CO.UK EATING OUT - CHESTER & WEST CHESHIRE 123


EATING OUT - CHESTER & WEST CHESHIRE

Belly Full Caribbean

Café Bar & RESTAURANT

26 City Road, Chester CH1 3AE

Tel: 01244 325 199

www.bellyfull.co.uk

contact.chester@bellyfull.co.uk

Mon-Sun 12pm-late

The sun warming your body; the sea lapping at your feet; the sand tickling

your toes – ah, the allure of the Caribbean, which you’ll find in all its chilled

gorgeousness…on City Road, Chester! The rotundly-named, fulsome and

fabulous Belly Full Café Bar and Restaurant has captured the spirit of the

Caribbean with its beachside shanty-shack chic – all blue-washed wood,

tables made of old barrels and bare brickwork – sunny by day and with

flickering candles and colourful under-bar lighting by night, plus spot the

amazing chandelier made from old painted oil drums!

Naturally, the food is equally authentic, and the chefs have been trained in

Jamaican cooking – so enjoy (to eat in or take away) delicious jerk chicken,

ribs and wings, salt fish and ackee, curried goat and daily specials. Belly Full is

brilliant for couples, groups of friends and business people, plus it’s perfect for

functions – and when the lights go down, the music is turned up and the party

continues in the basement bar called ‘BarRumBar’, with the Red Stripe, cocktails

and rum flowing long into the early hours. Belly Full has an amazing 50 rums,

and their premium sipping rums are well worth trying – like the sweet, mellow

St Nicholas Abbey from Barbados, the spicy, peppery Trois Rivieres Rhum from

Martinique and the rich, golden Diplomatico from Venezuela.

VERDICT: Laid-back and easy-going; perfect for the lush life – but

beware, once you’ve settled in and

settled back, you’ll never want to leave!

The Brewery Tap

Gamul House, 52-54 Lower Bridge Street, Chester CH1 1RU

Tel: 01244 340 999

www.the-tap.co.uk

drink@the-tap.co.uk

Mon-Thurs 12-11pm, Fri-Sat 12pm-12am, Sun 12-10.30pm

£20 per head

With a name like The Brewery Tap, you won’t be surprised to hear that this

revered inn is in an old townhouse dating back to the 1500s, featuring the

only surviving medieval stone-built hall remaining in Chester. Previously

owned by one of Chester’s most famous families, The Gamuls, the building

once played host to King Charles I. Now belonging to the Spitting Feathers

Brewery, the pub boasts a huge carved 17th century sandstone fireplace,

beautiful tapestries, wooden beams, and not a fruit machine or a television

in sight! Instead there’s good conversation, laughter and the sounds people

enjoying the fantastic selection of real ales that are on offer, including

Spitting Feathers’ own beers from their Waverton brewery. For those who

aren’t as keen on beer, they also serve real cider, plus there’s an excellent

wine list. Using fresh local produce, including honey and pork that are

both sourced from the Spitting Feathers farm, The Brewery Tap creates an

ever-changing menu of tasty traditional pub meals. Their signature dish is

braised beef and Old Wavertonian pie, served with pickled red cabbage and

fat chips - and they even hand-make their own chutneys and ketchup!

VERDICT: A proper pub with traditional values, The Brewery

Tap serves great food and drink in a welcoming and laid-back

atmosphere, with more than 500 years of history wrapping you in

its warm embrace.

124 EATING OUT - CHESTER & WEST CHESHIRE INOUTMAGAZINE.CO.UK


EATING OUT - CHESTER & WEST CHESHIRE

ON TARGET

FOR A TREAT

The Gunnery scores a bulls-eye every time!

EATING OUT

The Gunnery - a full-bore, full-on, no halfmeasures

name that bespeaks robustly of

good food and drink, garnished by a great

character running the place - and that’s precisely

the promise delivered so generously at The

Gunnery in Tarvin! Stuart Turner (who relocated

to the Gunnery last November) has managed

to entice an entire loyal following with him; and

as a one-man entertainment event, he creates

a fine atmosphere and loves being involved with

everything that’s going on - it is this due care and

attention, alongside a phenomenal food and drink

offering, that has seen The Gunnery pick up the

Silver Award for Best Newcomer at the 2012

Chester Food, Drink and Lifestyle Festival within

six months of the door opening! The Gunnery was

originally a delicatessen, and much of the wooden

interior (including the floor-to-ceiling shelving and

the huge bar-top reclaimed from an old school

in Manchester) are now listed. The building feels

well-lived in, with rich colours, eclectic artwork,

fresh flowers, plus wooden floors and tables that

create the kind of environment that wafts you into

a state of instant relaxation.

DROP IN; DINE À DEUX; BRING YOUR

FRIENDS!

Come for coffee and read the papers. Drop in for

a beer or a glass of wine with friends. Or visit for

a fantastic meal, enjoying one of their brilliantlydevised

sharing platters - which are particularly

perfect as star items if you’re after a romantic

dinner for two. Alternatively, bring as many friends

as you like and have an epic party; they cater

for events ranging from 20 to 100 guests - and

they pride themselves on being entirely flexible

in terms of decorations too! Great care is taken

over the wine list (at least 100 by the bottle, 14 by

the glass), which is chosen by Stuart, along with

managers Sarah Medcalfe and Richard Meredith -

and they regularly host wine-tasting evenings, plus

they work closely with local brewery Weetwood,

and always have a rotating guest ale list - all of

the wines are available from their wine shop too!

MARVELLOUS MENUS

Stuart Turner built his reputation on fantastic

cuisine - and the menu here reflects a real love

of good food. Head Chef Craig Wainwright has

built menus that superbly celebrate seasonality

and local ingredients - a special offer Market

Menu (Mon-Fri until 7pm) sits entirely happily

alongside the main à la carte menu, which

is available all day, while Stuart’s legendary

roasts still reign supreme on Sundays. The dishes

are Modern British in style, and can include homesmoked

barbecue pork with bacon, apple, walnut

and peach salad, or lamb rump with dauphine

potato cake and red cabbage - and their famous

hand-cut steaks are a particular favourite.

So if you adore good food and delight in a

cheerful, chilled atmosphere, you’ll love the

generous and varied menus, the extra-mile

do-anything-for-you customer service, and the

splendid surroundings. Spoil yourself and give

it both barrels - you’ll score a bulls-eye at the

Gunnery!

The Gunnery

71 High Street, Tarvin, Chester CH3 8JA

Tel: 01829 749 333

www.thegunnery.co.uk

info@thegunnery.co.uk

Mon-Sat 12-11pm, Sun 12-8pm

(food served all day)

INOUTMAGAZINE.CO.UK EATING OUT - CHESTER & WEST CHESHIRE 125


EATING OUT - CHESTER & WEST CHESHIRE

Piste Wine Bar &

Restaurant

55 High Street, Tarporley, Cheshire CW6 0DP

Tel: 01829 732 483 | Twitter: @PisteWineBar

www.pistetarporley.com

Mon-Thurs 12pm-11pm, Fri-Sat 12pm-12am

£28 per head

There may be a feel of the far Alps at Piste, but this brilliant venue is right at home

in Cheshire! It’s a hub of social activity for the village, it serves excellent food and

amazing wine - plus its Champagne list is the envy of the county! Piste’s location

in the centre of Tarporley makes it ideal for light lunches or afternoon coffee, for

evening drinks and intimate dinners, or for business events, private parties and

weddings. There’s a separate bar area and upstairs dining room, all suffused by the

atmosphere of a mountain chalet, with wooden floors and tables, warm lighting and

alpine décor – and a gorgeous suntrap garden for Cheshire-style après-ski chill-out!

The outstanding menu features beef from Aberdeenshire, lamb from the Welsh

valleys and daily fish specials from sustainable sources. Changing seasonally, it

can include starters such as homemade gravadlax - or a goat’s cheese, chestnut,

wild mushroom and sage filo parcel. Main courses include oven-roasted fillet of

hake wrapped in Parma ham and sage with char-grilled vegetables. There are also

sandwiches and salads, light bites and afternoon tea - plus sharing dishes, and they

also cater for outside events of all shapes and sizes.

VERDICT: A big INOUT thumbs-up, especially with offers like Board

& a Bottle: a bottle of wine and a sharing boards (such as Moules et

Frites, Paella, fondue or mezze) for just £25. Check out live music every

Thursday too!

The Gainsborough

Restaurant at

Willington Hall Hotel

Willington, Tarporley, Chester CW6 0NB

Tel: 01829 752 321

www.willingtonhall.co.uk

enquiries@willingtonhall.co.uk

Restaurant: Mon-Fri 12-2pm & 7-9.30pm, Sat 12-2.30pm & 7-9.30pm, Sun 12- 2.30pm

Bar: Mon-Fri 12-2pm & 6-9.30pm, Sat 12-2.30pm & 6-9.30pm, Sun 12-2.30pm & 6-8pm

£35 per head

Bucolic, blissful and unutterably beautiful, Willington Hall is a quintessential Regency

mansion, built in 1829 and set in 17 acres of formal gardens and parkland – and with

glorious views across the Cheshire countryside to the Welsh mountains, it’s truly deserving

of its English Heritage protected building status. All ten bedrooms offer views of the

surrounding countryside, and each is ensuite, with elegant décor, sumptuous fabrics and

antique furnishings. Rooms also have digital TV, radio, Wi-Fi access and tea and coffee

facilities. The Gainsborough Restaurant (named in honour of a Gainsborough painting

hanging on its wall) is open daily to residents and non-residents, serving modern British

cuisine using home-grown and local produce. Afternoon teas are particularly popular at

Willington Hall, and are available every afternoon in the study, in the drawing room or on

the terrace. In addition, picnics can be arranged through the restaurant’s bespoke service

of providing hampers tailored to the needs of your day out - from a hiking hamper to a

gourmet hamper served with champagne. There’s also a purpose-built beauty spa located

in ‘The Cottage’ at Willington Hall, offering an oasis of calm and relaxation – and for chilled

Champagne on warm summer days, the roof terrace is the ideal venue.

VERDICT: Your must-visit rural retreat for a perfect Cheshire weekend – total

relaxation guaranteed, thanks to superb facilities and particularly attentive staff!

Watch THE

FILM!

www.inoutmagazine.co.uk

126 EATING OUT - CHESTER & WEST CHESHIRE INOUTMAGAZINE.CO.UK


EATING OUT - LIVERPOOL & WIRRAL

LIVERPOOL

& WIRRAL

The Wirral peninsula and the city of

Liverpool are home to an eclectic

range of restaurants that reflect the

area’s culture and heritage - as well

as the range of produce found locally.

EATING OUT

BEEF GRILL & BAR 0151 342 1966 | p 138

BISTRO QUI 0151 709 1998 | p 130-131

CAMP & FURNACE 07794 086 473 | p 129

FILINI 0151 966 1500 | p 128

HUB ALEHOUSE & KITCHEN 0151 709 2401 | p 132

IL FORNO 0151 709 4002 | p 136

MATOU 0151 236 2928 | p 128

NOVA 0151 342 9959 | p 133

PUSCHKA 0151 708 8698 | p 138

SAPPORO 0151 705 3005 | p 134-135

SIDE DOOR 0151 707 7888 | p 132

WHAT’S COOKING 0151 707 2023 | p 139

INOUTMAGAZINE.CO.UK EATING OUT - LIVERPOOL & WIRRAL 127


EATING OUT - LIVERPOOL & WIRRAL

Filini

Radisson Blu Hotel, 107 Old Hall Street, Liverpool L3 9BD

Tel: 0151 966 1500

www.radissonblu.co.uk/hotel-liverpool

info.liverpool@radissonblu.com

Mon Fri 6.30-10.30am, 12-2pm & 6-10.15pm, Sat 7am-12pm

& 6-10.15pm, Sun 7am-12pm

£28 per head

With its talented Italian chefs and mouth-watering dishes made using the

finest produce, Filini offers the very best in modern Italian food. The restaurant

has undergone a complete refurbishment featuring vintage leather seating,

draping red curtains and magnificent chandeliers creating a warm and opulent

atmosphere; while rustic Italian fretwork frames the windows that offer stunning

views across the River Mersey.

As well as the rich and modern interior, a new menu accompanies the new team,

ready to cater for all dining requirements. Whether it’s a quick bite to eat or a

meal at your leisure, guests have the choice of three fantastic menus at Filini.

Ideal for a quick bite on your lunch hour, the Lightning Lunch Menu is guaranteed

to be served within 15 minutes – otherwise it’s free! At £6.95 per person, this

offers a variety of choices, from leek and baby mushroom risotto to penne pasta

in a smoked garlic and rocket cream with pesto bread. For those with a little

more time on their hands there is the Filini Rapido menu, offering great value

at £19.95 for two courses or £21.95 for three courses, with early bird offers

between 6pm and 7pm. Finally, the à la carte menu is perfect for those indulgent

dinners, allowing you to relax in the magnificent surroundings whilst admiring the

view. Favourites from this menu include the grilled lamb chops with tomato and

peppers, and the sea bass with potato and guazzetto sauce.

VERDICT: A delightful authentic Italian restaurant with taste and

flavour at its heart.

Matou Pan Asian

Restaurant

2nd Floor, Mersey Ferry Terminal Building, Georges Parade, Pier Head, Liverpool L3 1BY

Tel: 0151 236 2928 | Twitter: @MatouRestaurant

www.matou.co.uk

info@matou.co.uk

Mon-Sun 12-10.30pm

£25 per head

Situated on the second floor of Liverpool’s Ferry Terminal in the vibrant heart

of the city, Matou is a modern pan-Asian restaurant, cocktail bar and lounge,

offering breath-taking views of the Liver Birds and River Mersey - a unique dining

experience for all and any occasion. The variety of drinking and dining areas sets

the tone for the focus on choice – choose from the main dining area overlooking

the Mersey, or the sophisticated bar and lounge, complete with leather sofas and

a cocktail list that includes contemporary classics served with a Matou flair (think

chilli and passion fruit martini or the sweet, sour, citrusy Japanese Slipper). Then

there’s the impressive outside terrace, overlooking the mighty Three Graces (all

areas can be hired for private dining, too).

As well as these fantastic surroundings, there are some great special offers, too.

From 12-2pm enjoy two-courses for just £10.95 or three-courses for £12.95,

including a glass of house wine, a soft drink or half a glass of lager. From the

menu you can expect the likes of seafood tom yum, crispy shredded beef in

spicy sauce and divine desserts like lemongrass crème brulee.

VERDICT: Fine dining fused with Far East flair, with an extensive wine,

cider and beer list to complement the main menu perfectly – here you

can find a selection of grilled dishes, including Thai sirloin steak or

Korean duck, as well as simply delicious sharing platters!

128 EATING OUT - LIVERPOOL & WIRRAL INOUTMAGAZINE.CO.UK


EATING OUT - LIVERPOOL & WIRRAL

THE GREAT INDOORS

EATING OUT

Camp and Furnace in

Liverpool brings the

outdoors indoors

with its trailblazing

creative concept.

Is it a bar? Is it a restaurant? Is it a gallery?

Camp and Furnace on Greenland Street in

Liverpool’s Baltic Triangle is all of these and

more. Here the gallery becomes a studio,

the urban grows trees and becomes rural,

the furnace of the name becomes part of

an in-house brewing process and the whole

place is wide open to ideas, installations and

collaborations. It’s a genuine, independent

alternative to opulence and elitism, choosing

instead to champion the local and authentic

through architecture, art, music, design, food

and hospitality, in the process creating a village,

or even a festival-like environment – they want

people to get involved, encourage people to

respond to the space. The founders describe

the creative concept as “a celebration of simple

things.” But these are simple things done

extraordinarily well.

North European-inspired food

Take the food, for example. They are open for

breakfast from 8am – toasters are attached

to sockets hanging from the ceiling, while

giant jars of homemade preserve sit on the

bar and the kitchen serves piping hot eggs,

bacon, sausages and porridge. Then during

the day, director of food and beverage Steven

Burgess and his team serve North Europeaninspired

dishes (think beetroot and vodka-cured

gradvalax) or Baltic Fleet Rarebit with smoked

tomatoes and watercress, burgers, sandwiches

(we love the salt beef with sauerkraut and

Emmental) – and four mouthwatering platters

whose names are perfectly in tune with the

Camp and Furnace ethos: Shepherd, Forester,

Berber, Poacher. Hand-written chalkboards

display daily specials – and details on the

superb Sunday lunches, where beef sirloin and

corn-fed chicken are presented un-carved on

wooden boards, so friends and family can dig in

together.

The bar holds a small – but perfectly formed –

collection of wines and beers, including Frenchy

wine (they stencil the name on themselves) and

their very own artisan ale. ‘Brown Bear’ was

developed with the help of the Liverpool Craft

Brewery - the furnace of the venue’s name is

used to smoke malted wheat over Birch chips,

which are used along with organic Wirral honey

to create a deep, complex, rounded flavour.

Park life

The two main areas of the venue are Camp and

Furnace respectively; The Furnace is a huge

event space, complete with silver birch trees from

a sustainable forest in Cumbria, picnic tables

and occasionally a giant screen showing major

events, films and documentaries – they are

currently in the process of creating a programme

of events for the summer, which will include live

music. The second area, Camp, will launch later

this year as the UK’s first indoor vintage caravan

park hotel (perfect to hire out for wedding guest

accommodation). But there’s more! There is

a sunny courtyard perfect for cocktails, book

shelves of antique tomes and Penguin classics,

an oversized wood-burning stove, two tailor-made

photography studios and the Blade Factory,

a late night venue that has already hosted

underground club-nights,

cabaret and live gigs.

One of the reasons that this space is so

incredible is that it really can become anything

you want it to be. They regularly see business

meetings taking place and freelancers working

(there’s free WiFi), as well as friends, couples

and groups of all ages dining, drinking, reading,

sitting, thinking, creating and reviewing. So

become one of those people, get involved and

get down to Camp and Furnace, where you’ll

find a place that celebrates all it means to be -

a collaborative, creative community.

Camp and Furnace

67 Greenland Street, Liverpool L1 0BY

Tel: 07794 086 473

Twitter: @CampandFurnace

www.campandfurnace.com

INOUTMAGAZINE.CO.UK EATING OUT - LIVERPOOL & WIRRAL 129


EATING OUT - LIVERPOOL & WIRRAL

Bistro Franc, Hanover Street

WHAT’S THE QUI?

TO SUCCESS?

A magnifique family of fi ne French bistros!

Bistro Pierre, Cavern Quarter

Bistro Jacques, Hardman Street

So who, exactly, is Qui? Well since ‘qui’ is

French for ‘who’, the answer is the same as

the question! And that translates as Liverpool’s

three most celebrated French Bistros –

Jacques, Franc and Pierre – which are all

united under the highly successful Bistro Qui?

banner. And now, mes dammes et messieurs,

Bistro Qui? are proud to announce the arrival

of a twin brother for Liverpool Jacques - a

brand-new Bistro Jacques in Shrewsbury! Like

its Merseyside elder brothers, Shrewsbury’s

new Bistro Jacques has captured the very

essence of France in its décor - all rustic

simplicity and Gallic charm, with wooden

floorboards and exposed brickwork, heavy

wooden furniture adorned with candles in

bottles, iconic French prints on the walls – and

a soundtrack of French classics like Edith Piaf

(there are even French lessons playing in the

bathrooms!). The menus in all four Bistros are

oh-so French too, with traditional dishes like

boeuf bourgignon and confi t de canard.

In Liverpool, Bistro Jacques is on Hardman

Street, attracting a boho demi-monde of locals,

arty types and pre-théâtre diners heading

for local art-houses or the Philharmonic;

Bistro Pierre is in the Cavern Quarter, so it’s

close to Liverpool’s shopping epicentre and

conveniently placed for Cavern Quarter bars;

Bistro Franc is great for shopping too, since

it’s right next to Liverpool ONE and the Albert

Dock – and also ideal for pre-Echo Arena

event dining!

SHREWSBURY JACQUES - FRIENDLY

AND LOCAL

Following in the footsteps of its brother bistros

in Liverpool, Bistro Jacques in Shrewsbury is a

local, friendly neighbourhood restaurant, easygoing

with a warm welcome awaiting guests

in its listed building location at the junction

of Mardol and Pride Hill in the town centre

(the esteemed Darwin Gate monument is just

outside the door). The restaurant is over two

floors, plus there is a lovely outside area for

summer al fresco dining. “We’re very excited

to be in Shrewsbury, since it’s very close to

our hearts,” say Bistro Qui? bosses and family

members Mark Friend and Stephen Slater. “We

have immediate family in the city, which gives

us a real affinity with the place!” Shrewsbury

is a historic town that’s very different from

Liverpool – in fact it’s more like Chester,

since it also has a grand cathedral, black and

white Tudor buildings, narrow streets and a

whole host of independent thriving shops.

Shrewsbury is just 65 miles from Liverpool,

40 miles from Chester and 30 miles from

Wrexham - so it’s easy and quick to get there if

you’re already a keen Liverpool Bistro-spotter

and would like to add the new venue to your

list of local French culinary experiences!

130 EATING OUT - LIVERPOOL & WIRRAL INOUTMAGAZINE.CO.UK


EATING OUT - LIVERPOOL & WIRRAL

LE MENU

À la Carte

Available every day

Served 4.30-10.30pm daily

Menu changes monthly

Le Lunch Rapide

3 course lunch | £8.95

Served 12-4.30pm daily

Le Pre-Théâtre

3 course dinner | £11.95

Served 4.30-7pm Sun-Thurs &

4.30-6.30pm Fri-Sat

Bistro Qui? is a happy family of

French Restaurants – and now they

have a new sibling in Shrewsbury!

FAB FOOD AND DRINK

Like its Liverpool siblings, Bistro Jacques

Shrewsbury will have a daily-changing lunch menu

and a monthly-changing evening à la carte offering

– with dishes being created in response to both

the shifting seasons and the best produce available

from local markets and regional food sources.

Alongside the à la carte menu, there’ll also be the

same fab-value offers available as in the Liverpool

Bistros, including Wine and Dine (two courses from

the à la carte menu plus a bottle of house wine per

person for just £15.95); Le Pre-Théâtre Menu (a

three-course dinner for only £11.95); and Le Lunch

Rapide (a three-course lunch for an amazingly

reasonable £8.95). Head Chef Ben Burns will be

presenting French classic dishes such as duck à

l’orange, moules frites and coq au vin, alongside a

brilliant selection of Mediterranean dishes, including

linguini with tiger prawns, garlic and chilli – and

oven-baked chicken stuffed with spiced red pepper

mousse and wrapped in smoked pancetta, with

a wild mushroom and tarragon sauce. Every dish

comes with a complimentary sizzling platter of fresh

seasonal vegetables – but make sure you leave

room for desserts, such as crème brûlée, strawberry

mille-feuille and tarte au citron.

Bistro Jacques, Shrewsbury

Bistro Jacques, Shrewsbury

The wine list is as fine as the food – predominantly

French, of course, but with a judiciously chosen

representation of superb New World selections.

Pre- (or post!) dinner cocktails come in the form

of kir royale (Champagne and cassis), Long Island

iced teas, French martinis and summery strawberry

margaritas - and by the way, all their fabulous

vodka-based cocktails are made with premiumquality

Grey Goose vodka.

HAPPY FAMILIES

The Bistro Qui? group also owns The Hub

Alehouse and Kitchen (conveniently located

opposite Bistro Franc on Hanover Street, right by

Liverpool ONE, which serves great food and an

astonishingly good selection of local draught and

international bottled beers. There are plans afoot

to keep the Bistro concept rolling out across the

region, too, so look out for a new Bistro springing

up in your neighbourhood; you can be sure that

as part of the Qui? Family, it will be a very bonne

chose indeed!

Wine and Dine Days

(Tuesdays at Jacques (Liverpool &

Shrewsbury), Wednesdays at Pierre

& Sundays at Franc)

2 courses from the à la carte menu

plus a bottle of house wine per

person | £15.95

Same offer available every Monday

for students in all restaurants

Le Petit Déjeuner

Served 9.30-11.30am Sat-Sun

(Jacques at Liverpool and Shrewsbury)

LE VENUE

Bistro Jacques Liverpool

37-39 Hardman Street,

Liverpool L1 9AS

Tel: 0151 709 1998

Twitter: @BistroJacques

www.bistrojacques.com

Bistro Pierre

14 Button Street, Cavern Quarter,

Liverpool L2 6PS

Tel: 0151 227 2577

Twitter: @BistroPierre

www.bistropierre.com

Bistro Franc

Suite B, Church House,

1 Hanover Street, Liverpool L1 3DW

Tel: 0151 708 9993

Twitter: @BistroFranc

www.bistrofranc.com

Bistro Jacques Shrewsbury

77 Mardol, Shrewsbury,

Shropshire SY1 1PZ

Tel: 01743 272 586

www.bistrojacques-shrewsbury.com

EATING OUT

WATCH THE

FILM!

www.inoutmagazine.co.uk

INOUTMAGAZINE.CO.UK EATING OUT - LIVERPOOL & WIRRAL 131


EATING OUT - LIVERPOOL & WIRRAL

The Hub Alehouse

& Kitchen

Casartelli Building, 16 Hanover Street, Liverpool L1 4AA

Tel: 0151 709 2401 | Twitter: @TheHubLiverpool

www.thehub-liverpool.com

Mon-Wed 10am-11pm, Thurs-Fri 10am-12pm, Sat 9am-12pm and

Sun 9am-11pm.

£20.50 per head

Defined as the centre of things, the axis around which matters of great

moment rotate, the word ‘hub’ is particularly apt for this fine bar and

restaurant! A hub of good food, fine ales and social contentment, The

Hub manages to be a hip and happening city centre bar, whilst also

possessing the cosiness and warmth of a rural country pub – with

the additional benefit of being located in the famous Grade II-listed

Casartelli Building. The food is home-cooked and makes the most of

local suppliers in Liverpool and Cheshire – and the menus offer summer

lunches and colourful light bites, pizzas and pies, plus classic pub and

restaurant à la carte dishes. And The Hub is true to the Alehouse part

of its name too, with five real ales from the North West on hand-pull

– including beers from the Peerless Brewery in Birkenhead, Spitting

Feathers in Chester and the Lancaster Brewery. There’s also a range

of continental beers, including Bacchus Kriek (a Belgian cherry beer at

a heady 8.5%) and Argentinean Quilmes. And if you’d like to start your

carousing early, Cocktail Hour is between 5-6.30pm daily!

VERDICT: As part of Bistro Qui? Ltd (which runs the French

Bistros Jacques, Franc and Pierre) – The Hub is happily

expanding across the North West, so look out for more Hubs

on the horizon soon!

Watch THE

FILM!

www.inoutmagazine.co.uk

SIDE DOOR

29A Hope Street, Liverpool, Merseyside L1 9BQ

Tel. 0151 707 7888 | Twitter: @SideDoorBistro

www.thesidedoor.co.uk

enquiries@thesidedoor.co.uk

Mon-Sat 12-2.30pm & 5.30-10pm, Sun 12-4pm from September

2 courses for £16.95, 3 courses for £18.95

Secret, hidden away - and a delightful discovery when you find

it - the Side Door is up the stairs at the side of a Georgian building

on beautiful Hope Street in the heart of Liverpool’s boho hinterland.

A suitably cool vibe reigns, thanks to the hard work of new owners

Kitty and Julian, who have introduced a genial atmosphere and

all-round mellow feeling beloved by locals, academics, young

professionals and pre-theatre diners. Fresh flowers and candles

adorn the tables and the menu capitalises on local suppliers

including Edge & Son butchers, Claremont Farm and Neve’s Fish.

The à la carte dinner menu includes the tenderest steaks and

plenty of fish specials (highly recommended: Scallops with chorizo

and cauliflower, vanilla and saffron puree) and desserts such as

‘panna colada’ (coconut panna cotta with pineapple granita and rum

sauce). There’s also a Lighter Lunch menu, a brilliant Monday Menu

(£18.95 for two courses and half a bottle of wine) and a Sunday

roast that shouldn’t be missed. Its proximity to the Philharmonic Hall

and Unity Theatre make it an ideal place for pre-theatre dining –

and their Pre-Theatre Menu serves up two courses for only £16.95

or three for just £18.95.

VERDICT: Perfect for romantic dinners, and private

events, such as small weddings or corporate gatherings

- they can seat 55, or accommodate up to 100 with a

standing buffet.

132 EATING OUT - LIVERPOOL & WIRRAL INOUTMAGAZINE.CO.UK


EATING OUT - LIVERPOOL & WIRRAL

SUPER NOVA

EATING OUT

The most star-studded dishes in the Wirral are to be found at

Nova - where stellar chef Moyo Benson cooks up pure magic!

This is the story of a man who loves his job,

a man who adores food, who covets the best

fresh produce - and who produces plate

after plate of beautiful food! Moyo Benson

is driven by a love of cooking that has seen

him travel from Nigeria to Edinburgh, Jersey,

London and Chester, gaining the knowledge

and experience needed so that he could

open his own restaurant – which he and his

wife, Jana, did in 2011. Since then they have

garnered a loyal following of fans who know

that, whatever they order, it won’t simply have

been cooked - it will have been nurtured into

existence, cared for and cosseted to give the

finished dish true wow factor! Moyo particularly

loves creation and preparation: “You can have

an idea and a flavour and how you want a

dish to look in your head,” he enthuses, “and

it can be frustrating to try to translate that

onto a plate; but when you do, it’s worth every

moment of effort!” Unsurprisingly, Moyo takes

ingredients very seriously, so he works closely

with Wards Fishmongers in Birkenhead,

chooses meat from a small butchers in

Denbigh – and gets fruit and vegetables from

the famous Peter Jones of Wirral Watercress.

GO ITALIAN THIS SUMMER!

This summer, Moyo is toying with Italianstyle

dishes using fresh local tomatoes, plus

he’s developing a new take on tiramisu. In

addition there are summer strawberry dishes

– including the Eton Mess dish he made for us

on p 017 – and the menus are well controlled

and strictly monitored so that each ingredient

is given the attention it deserves; in fact every

dish gives its all in terms of flavour and texture,

whilst retaining its essential essence. The

Sunday lunches are particularly special, with

epic Chateaubriand, roast pork, and stuffed

chicken; they’re great value, too - around

£20 per person for three courses, and just

£15 for two courses (plus £5 supplement

for the Chateaubriand). And all dishes come

with roast potatoes, Yorkshire pudding and

seasonal vegetables (roast or steamed) plus

onion gravy. Nova is a great place for events

as well - they can cater for up to 40 people;

and they’ll work round your wishes

with admirable ease, creating

memorable dishes for small and

large parties alike, all with the

same attention to detail that Moyo lavishes on

every aspect of his dining.

A truly dedicated craftsman whose supreme

reputation means that he’s now supplying

local restaurants with a whole range of freshly

baked breads and pastries from his own

kitchen - now that’s true cooking dedication!

Nova

68 Pensby Road, Heswall, Wirral CH60 7RE

Tel: 0151 342 9959

www.novarestaurant.co.uk

info@novarestaurant.co.uk

Tues-Sat 12-2.30pm & 6pm-late (last orders

9.30pm), Sun 12-8pm

£27 per head

WATCH THE

FILM!

www.inoutmagazine.co.uk

INOUTMAGAZINE.CO.UK EATING OUT - LIVERPOOL & WIRRAL 133


EATING OUT - LIVERPOOL & WIRRAL

SEEK

OUT

SAPPORO

Sapporo Teppanyaki restaurant

- where food, atmosphere and

cocktails combine for dining

with a difference!

It’s a perfect piece of Japan fallen to earth in

Liverpool, and it’s called Sapporo Teppanyaki

- a lively, hip and happening teppanyaki

restaurant in the Ropewalks area of the East

Village on Duke Street, just minutes from

China Town, Hope Street and Liverpool ONE.

Having opened back in 2003, it’s honed a

brilliant act over the intervening years – and

now it’s launching a new à la carte menu

featuring excitingly different sushi and sashimi

dishes, new set menu combinations, extensive

vegetarian options, oriental salads, new

teppanyaki dishes - and an entire section

dedicated to premium dishes. Sapporo is

named after the fourth largest city in Japan;

while teppanyaki itself is a healthy, exciting,

modern Japanese style of cooking, with dishes

prepared freshly before your very eyes on a

hotplate - so it’s part barbecue, part fl aming

grill, and part entertainment! As a diner,

you get a ringside seat (with the friends or

family you’re with plus a few fellow diners)

at a horseshoe-shaped table that surrounds

the chef, who will make your experience

utterly memorable by entertaining you whilst

preparing your meal; chefs spin, fl ip and catch

ingredients, they dazzle with culinary tricks -

and as the highlight of your meal, your chef

will set light to the grill in a spectacular, yet

totally controlled display of fl ames. Next to the

taste, the best thing about teppanyaki is the

lively and friendly atmosphere - you can’t help

but get to know your fellow diners, and many

a friendship has been made at the teppanyaki

table, so it’s perfect for couples, small groups

and large parties alike.

FRESH INGREDIENTS - NATURAL TASTES

AND FLAVOURS

Teppanyaki food is cooked quickly at very high

temperatures to seal in the natural fl avours

and goodness of the ingredients, and at

Sapporo Teppanyaki, they’re totally committed

to using the freshest and fi nest produce to

make the food as tasty and as healthy as it

looks. What’s more, they willingly support

local suppliers, so all their fi sh, meat and

poultry, vegetables and drinks are provided by

suppliers exclusively from the North West.

A typically delicious teppanyaki signature

dish is tender spicy beef fi llet prepared with

freshly chopped garlic, chillies, soy sauce and

Japanese Mirin wine - and probably the most

frequently ordered dish is barbecued prime

pork ribs coated in their special barbecue

sauce - so look out for both appearing on their

new à la carte menu. On that same menu are

around twelve new sushi and sashimi dishes,

eight new teppanyaki dishes, plus a new

special signature page containing premium

platters such as whole lobster, turbot, brill,

porterhouse steak, chateaubriand - and the

very best beef in the world, wagyu. A highly

recommended three-course meal from the

new menu is soft-shell crab nigiri and tuna

tataki with spicy citrus sauce for starters,

followed by 12oz chateaubriand accompanied

by grilled vegetables and egg fried rice; then

to fi nish, Japanese yuzu fruit cheesecake with

P&D Deli ice cream.

134 EATING OUT - LIVERPOOL & WIRRAL INOUTMAGAZINE.CO.UK


LIVERPOOL & WIRRAL - EATING OUT

EATING OUT

Knowing that the food at Sapporo Teppanyaki

is truly superb and irresistible, it’s no surprise

to discover that the same can be said of the

restaurant’s interior! Its fresh and sophisticated

Japanese-style décor features beautifully

crafted bamboo, polished wood and Japanese

artefacts, creating a modern and chic style

redolent of the very best of contemporary

Japan, yet with a strongly traditional theme.

Memorable cocktails - superb

special offers - and free sushi

rolling lessons

If you think the food menu sounds good,

just wait until you discover the cocktails on

offer! Try a Senji Caipirinha, comprising fresh

strawberries mashed with lime and sugar,

flavoured with sake and strawberry liqueur. Or

how about a Sparkling Ginza? The recipe is gin

shaken with apple schnapps, plus elderflower

syrup balanced with soda and freshly squeezed

lemon juice. And truly unmissable is the

Sake’tini – sake infused with Chambord black

raspberry liqueur, strengthened with vodka,

then topped with fresh pineapple juice for

a smooth, fruity finish. Sapporo Teppanyaki

also offers the widest selection of Japanese

whiskeys in Liverpool, including a rare vintage

Hakushu 12 year-old and a truly special

Yamazaki 18 year-old, plus you can also

choose from a range of western beers, wine,

champagne and soft drinks. Right now there

are some excellent special offers available,

including an Express Lunch menu (two courses

from £9), an Early Diner menu (three courses

for £14.95) - and look out for Family Fun Days

on 19 August, 21 October and 18 November,

that start at 12 midday. Grown-ups will enjoy

a full lunch and glass of wine for just £9.95,

whilst kids will be served a bowl of chicken

noodles and a soft drink for only £3.95 - plus

there’ll be free sushi roll demonstrations, free

face-painting and even free balloon modelling.

So for young and old, couples and groups,

hen parties and boys’ nights out, Sapporo

Teppanyaki has got the lot - entertainment,

atmosphere, great service, plus the best

Japanese food you’ll find beyond the Land of

the Rising Sun!

Sapporo Teppanyaki

134 Duke Street, East Village, Liverpool L1 5AG

Tel: 0151 705 3005 | Twitter: @Sapporo_UK

www.sapporo.co.uk/restaurant-liverpool/

Mon-Sat 12noon-11pm

Sun 12noon-10.30pm

INOUTMAGAZINE.CO.UK EATING OUT - LIVERPOOL & WIRRAL 135


EATING OUT - LIVERPOOL & WIRRAL

FULL-ON FORNO

Il Forno is the real deal genuine

original Italian culinary experience

Italy is alive and well in Liverpool - in the

personable form of Il Forno; a chic, lively

and altogether lovely restaurant located in

the East Village. There’s a bar area, main

restaurant and conservatory, giving you

plenty of choice as to where to sit - and

with its dark wooden tables and red leather

seating, an open pizza oven and large deli

counter, it’s every inch the essence of

sophisticated Italian chic, liberally sprinkled

with warmth, welcome and Mediterranean

friendliness. Having fi rst opened in 2004,

Il Forno has built up a dependable and

loyal clientele of business people, leisurely

lunchers, couples and groups celebrating

special occasions; and it’s all thanks to the

hard work of two brothers - Donato and

Paolo Cillo, who have an unquenchable

passion for creating fabulous dining

experiences. In their home town of Basilicata

it’s customary for children to be introduced

to family cooking at an early age, and Head

Chef Paolo now calls his signature dishes

‘revisited Italian cuisine’, taking the best

Italian dishes from his childhood and making

them even better!

FRESHLY PREPARED AND HOMEMADE

Each dish is freshly prepared every day,

using ingredients sourced from the fi nest

producers and using authentic recipes

perfected over many years. And speaking

of authenticity, they have their own brand

of olive oil, and pasta is made fresh in the

restaurant every day from genuine Italian

fl our - they even make their own ice-cream! In

addition, their pizzas are homemade, as are

the delicious vegetarian dishes and luxurious

desserts like pannacotta con fragolinedi

Bosco (a famous Piedmontese dish of

cooked cream, rum and sugar with a wild

strawberry liqueur) and the hot chocolate

fondue with fresh fruit - perfect to share!

There’s a whole range of Italian cocktails

on offer, and the wines are as superb as

the food - hand-picked to suit every dish.

Costolette di Agnello con Carciofi is one of

the consistent favourites on the menu – an

oven-baked rack of lamb with rosemary and

garlic, served with artichokes.

Equally popular is Parmigiana

di Melanzan servita con pesto

leggero – baked aubergines, parmesan,

mozzarella, tomato sauce, garlic and basil

pesto.

Up-coming special events include winetasting

evenings, a Saturday Wine Club,

and their ever-popular Friday Fish Night -

when you can choose from grilled sea bass,

sea bream baked in salt, pan-fried Dover

sole served in lemon and butter sauce - or

Chef's special seasonal fi sh, served with

seasonal vegetables and new potatoes. Il

Forno recently won the award for best Bar/

Restaurant at the Downtown in Business,

City of Liverpool Business Awards. It was

also named one of the Top 10 authentic

Italian restaurants by The Times Knowledge

magazine and by the godfather of Italian

food, Antonio Carluccio. But then that’s

hardly surprising when you consider that

Il Forno is the genuine, original, full-on Italian

eating experience - in the heart of Liverpool!

Il Forno

132 Duke Street, East Village, Liverpool L1 5AG

Tel: 0151 709 4002 | Twitter: @ilfornouk

www.ilforno.co.uk

info@ilforno.co.uk

Mon-Thurs 12-2.30pm & 5.30-11pm,

Fri-Sun 12-11pm

136 EATING OUT - LIVERPOOL & WIRRAL INOUTMAGAZINE.CO.UK


OLYMPIC BURGER: MAN V FOOD ARENA EXPRESS £15

24 OUNCES / 24 MINUTES / 24 POUNDS

24OZ OF MEAT IN THE FORM OF 2 12OZ ABERDEEN ANGUS BURGERS IN A

GIANT BUN, WITH A MOUNTAIN OF TOPPING, CHIPS AND CHILLI. COULD YOU

MANAGE IT IN 24 MINUTES? IF YOU BEAT IT, YOU EAT IT FREE

ARENA EXPRESS £15

2 COURSES AND A DRINK SERVED IN TIME TO MAKE THE SHOW AT THE

ARENA NEXT DOOR / 5-7PM / ARENA SHOW NIGHTS ONLY

BUCKET OF BEER £10 COMPLETE MEAL DEAL £20

A BUCKET OF BEER (OR 4 BOTTLES OF GUEST

BEER) / OR A BOTTLE OF GUEST RED, WHITE OR

ROSE WINE / FOR £10, AVAILABLE ALL DAY.

3 COURSES FROM THE TASTE OF AMERICA/

MEXICO MENUS ONLY / MON-SAT

MORNING COFFEE/

AFTERNOON TEA FOR TWO £5

2 HOT DRINKS AND TWO CAKES/PASTRIES /

10AM-12 NOON & 3-5PM

LET’S DO LUNCH £10 BREAKFAST CLUB FROM £3.45 SUNDAY SOCIAL £15

2 COURSES / 12 NOON-5PM FROM A GOOD OLD BACON BUTTY TO A FULL

MONTY BREAKFAST / 10AM-12 NOON

3 COURSES FROM THE AMERICA/MEXICO MENUS

ONLY / ALL DAY SUNDAY

FIND US AT

ALBERT DOCK LIVERPOOL, L3 4AD

FACEBOOK: WHATS COOKING ALBERT DOCK

TWITTER: @WHATS_COOKING

CALL US ON

0151 707 2023

OPEN 7 DAYS A WEEK

BREAKFAST, LUNCH AND DINNER

10AM - 10PM FOR EAT IN OR TAKE OUT


EATING OUT - LIVERPOOL & WIRRAL

Fine food Inspired by the Far East

Malaysia | Thailand | Singapore | Japan | China

Beef Grill & Bar

158 Telegraph Road, Heswall, Wirral CH60 0AH

Tel: 0151 342 1966 | Twitter: @BeefGrillBar

www.beefgrillandbar.co.uk

beefgrillandbar@gmail.com

£22 per head

Heswall’s celebrated American-themed restaurant has had a big, confident

re-brand as Beef Grill and Bar. Welcoming staff will look after you brilliantly,

whether you’re dining à deux, drinking with friends, or having a party in

their fantastic bar area! Meals include burgers from locally sourced beef,

and sizzling fajitas with your choice of filling (chicken, steak, king prawn,

vegetable, or a combination). Plus they have special offers on every day -

Monday is ‘80s night (with ‘80s prices, including burgers from £3.95) and on

Sundays, kids eat free with every adult Sunday purchased.

Verdict: Hearty, cheerful and full-on fun – and always a party

atmosphere for no extra cost!

Lunch Menus

2 courses £10.95 | 3 courses £12.95

(Excluding Bank Holidays)

Banqueting Set Menus

From £28

The finest Eastern cuisine in the most spectacular

of locations, overlooking the River Mersey and

the iconic Liver Building.

Puschka

16 Rodney Street, Liverpool L1 2TE

Tel: 0151 708 8698

www.puschka.co.uk

eat@puschka.co.uk | Twitter: @Puschkapeople

Mon-Sun 4-10pm

A la carte £30 per head. Early evening menu 4-6.30pm, 4-6.00pm

Fri and Sat, £19.90 for 3 course meal including a glass of wine.

A cosy, bohemian restaurant nestled in Liverpool’s old Georgian quarter,

Puschka is the kind of place that once found, you’ll want to keep all for

yourself – a boutique restaurant whose cosy interior, genial atmosphere and

ever-changing art collection makes it a favourite for artists, theatre-goers,

academics and young professionals alike. At Puschka there is a firm belief

in the benefits of good food and good wine shared with friends and family

– a belief wholly demonstrated by menus that use locally-sourced fresh

produce delivered daily. We love the rump of lamb with a balsamic, rosemary

and red onion marinade, garlic mash, and green beans; and the artichoke

and Jervaulx blue cheese tart with beetroot purée, and sweet potato and

Sesame Sea ‘baker chips’.

VERDICT: Good food, fantastic service and excellent value (in the

evening you can get three courses and a glass of wine for just

£19.90) – get down there before everyone else discovers it too!

2nd Floor, Mersey Ferry Terminal Building,

George’s Parade, Pier Head, Liverpool L3 1BY

Tel. 0151 236 2928

www.matou.co.uk

138 EATING OUT - LIVERPOOL & WIRRAL INOUTMAGAZINE.CO.UK


EATING OUT - LIVERPOOL & WIRRAL

Find out at this

revered Liverpool

eating institution on

the Albert Dock!

WHAT’S COOKING

AT WHAT’S COOKING?

EATING OUT

Located in the Grade I-listed Queen Elizabeth

Hall on the Albert Dock, What’s Cooking is

something of a Liverpool institution, having been

serving great food since 1978. Conveniently

situated opposite the Echo Arena and

Convention Centre, it’s also within easy walking

distance of the city centre, and has secured well

deserved Taste of Merseyside Quality Assured

Accreditations in 2009, 2010 and 2011.

Accommodating up to 250 guests, What’s

Cooking can also look after up to 100 people

in a fantastic marquee outside the restaurant -

making it the ideal venue for any occasion, as

small or as big as you like! They’re open from

10am daily for breakfast (think Danish pastries,

ham hash and eggs, as well as the famous ‘Full

Monty’ breakfast) - and throughout the day they

serve hearty food such as burgers (specially

recommended is the ‘Left Bank’, with grilled

ham, cheddar cheese, rocket and mayo). They

also serve South American favourites such as

fajitas, burritos and tortillas, as well as sticky

ribs and maple-glazed belly pork; and naturally,

everything is cooked to order so that each dish

is as fresh as can be!

THE FINEST PRODUCE DAILY

They’re keen to support local butchers,

farmers and bakers so as to provide the fi nest

daily produce from sustainable sources, with

fresh fruit and vegetables bought locally from

Lemon Tree, chilli prepared daily, and newly

baked bread delivered each morning by the

Dutch Bakery. This summer they’ll be working

with the Albert Dock as the waterfront gets

involved in celebrations for the Olympics - and

on sunny days, they’ll also be operating their

Panini Pronto Booth, where you’ll be able to

order fresh coffees and delicious Panini on the

Terrace.

FOOD FIT FOR AN OLYMPIAN!

For really good value, check out their Arena

Express Menu, which offers two courses and

a drink for just £15, served extra-promptly

so that you can make it to your show at the

nearby Echo Arena – and on Sundays, you

can enjoy three courses from the Mexico and

USA menus for only £15 as well. If morning

coffee or afternoon tea appeals to you, two hot

drinks and two cakes/pastries cost a mere £5

between 10am and 12 noon, and from 3pm to

5pm. And if you’re up for a challenge, they have

a Man v Food-style Olympic Burger Challenge

– 24 ounces of Aberdeen Angus burger with

fries, chilli and mountains of toppings – yours

for only £24, or free if you can fi nish it within

24 minutes! This year, they’re taking part in

the Liverpool Food and Drink Festival (1-2

September); but don’t wait till then to sample

their superb food - get down there right away

and fi nd out exactly what’s cooking at What’s

Cooking!

What’s Cooking Bar & Grill

24 Britannia Pavilion, Albert Dock, Liverpool L3 4AN

Tel: 0151 707 2023

Twitter: @whats_cooking

www.whats-cooking.co.uk

liverpool@whats-cooking.co.uk

www.facebook.com/whats.albertdock

Mon-Sat 10-10pm, Sun 10-9pm

£17.50 per head

INOUTMAGAZINE.CO.UK EATING OUT - LIVERPOOL & WIRRAL 139


EATING OUT - NORTH WALES

NORTH

WALES

Mussels in Anglesey, Welsh Black

beef and some of the most stunning

countryside in the UK mean that chefs

and diners alike are spoilt for choice in

North Wales!

BERTIE’S RESTAURANT AT

RUTHIN CASTLE HOTEL 01824 702 664 | p 143

CAPEL MAWR 01286 677 889 | p 151

CASTLE CONWY 01492 582 800 | p 152

DOLSERAU HALL 01341 422 522 | p 149

GLANMOR ISAF 01420 808 04 | p 151

GUILDHALL TAVERN 01745 816 533 | p 150

IMPERIAL HOTEL 01492 877 466 | p 143

KINMEL ARMS 01745 832 207 | p 153

MANORHAUS 01824 704 830 | p 148

THE MULBERRY 01492 583 350 | p 149

PENTRE MAWR 01824 790 732 | p 141

ST DAVID’S ANGLESEY 01248 852 341 | p 147

ST GEORGE’S HOTEL

TERRACE RESTAURANT 01492 877 544 | p 153

STABLES AT SOUGHTON HALL 01352 840 577 | p 144

THREE PIGEONS 01824 703 178 | p 147

TRE-YSGAWEN HALL 01248 750 750 | p 145


It’s ten years since my wife Susan and I moved

back to Wales and Tyddyn Llan. Over the years,

we have fallen in love with the natural beauty of

the countryside and the abundance of excellent

produce that is on our doorstep; local lamb,

Welsh black beef and pork all feature on our

menus, with seafood from the coast and sewin

and salmon from the rivers

of South Wales. We pride

ourselves on using only the

fi nest ingredients cooked with

confi dence and simplicity,

and served in a relaxing and

friendly atmosphere in our

elegant Georgian house. Take

a trip and see what North

Wales has to offer.

BRYAN WEBB

CHEF/PROPRIETOR

AT TYDDYN LLAN

TYDDYN LLAN 01490 440 264 | p 142

140 EATING OUT - NORTH WALES INOUTMAGAZINE.CO.UK


EATING OUT - NORTH WALES

GLAMPING OR A COUNTRY HOUSE?

Ultra-luxurious camping under the stars or five-star hotel-style accommodation?

It’s your choice at Pentre Mawr Country House!

Glorious and gorgeous, sumptuous and superbly

relaxing, Pentre Mawr is a heavenly five-star

country house with all the amenities of a top

hotel, yet with the intimate feel of a family

home that has your comfort and enjoyment very

much at heart. Owned and run by Graham and

Bre Carrington-Sykes, the house has been in

the family for more than 400 years, and when

you stay there, you’ll be made to feel part of

that same family, with a warmth of welcome

that matches the ambience of the altogether

delightful and historic house.

EATING OUT

STAY IN THE HOUSE OR UNDER CANVAS!

There are three beautiful rooms in the main

house, complete with either super king-size or

huge four poster beds and wonderful double

spa baths; these rooms also have use of a

semi- private hot tub on the swimming pool

terrace. In addition, there are two contemporary

suites in The Gardener’s Cottage, both of which

feature fabulous hot tubs on private, enclosed

terraces and even have fridges and coffee

machines. There’s also a salt-water swimming

pool for guests in the walled garden! As well as

traditional residential accommodation, Pentre

Mawr Country House is the first place in the UK

to provide luxury safari-style ‘glamping’ – Bre

and Graham call it their “daft idea”, inspired by a

glamping trip that they took in Africa. While they

don’t have hippos and lions, their canvas lodges

have terraces with private hot tubs, wonderful

draped bedrooms with super king-size beds,

huge bathrooms with double vanity units, free

standing baths and rain showers, and are all fully

heated. Pentre Mawr’s lodges are firmly focused

on luxury, with beautiful lighting, luxurious rugs,

sofas and African-style décor.

5-STAR ‘HIGHLY COMMENDED’ AA

GRADING

The hotel has an AA 5-star ‘Highly Commended’

grading and an AA Dining Award – and has an

extensive menu using local produce, as well

as introducing the taste of Africa from Bre

and Graham’s travels. Very soon, the kitchen

will be supplied by its own vegetable garden,

which Bre and Graham are in the process of

carefully re-building. Pentre Mawr is open for

non residents as well and there’s a large private

dining room which seats 16 if you have a

special family occasion, or the restaurant which

over looks the pool for more intimate candle-lit

dining. A haven for couples, it’s also a petfriendly

house where cats and dogs are made

very welcome - plus you’re well placed for the

glorious countryside around Ruthin, Denbigh and

Llangollen. The house is just below the Offa’s

Dyke Path (they’ll gladly drive you there to save

you a long uphill trudge!) –the Welsh Coastal

path, Snowdonia and the Horseshoe Pass in

Llangollen are all close by as well. You could try

your hand at falconry on Pentre’s 200 acres, or

try fishing on their river as well as lake fishing

close by. There’s also several golf clubs locally

or maybe you’d prefer to take a steam railway

trip or canal boat ride in nearby Llangollen. The

fact is, you’re spoiled for choice, with the best

choice of all being glamping or country house

accommodation - they’re both equally delicious!

Pentre Mawr Country House

Llandyrnog, Denbigh LL16 4LA

Tel: 01824 790 732

info@pentremawrcountryhouse.co.uk

www.pentremawrcountryhouse.co.uk

www.hottubsafari.co.uk

INOUTMAGAZINE.CO.UK EATING OUT - NORTH WALES 141


EATING OUT - NORTH WALES

CELTIC MAGIC

Discover enchantment and delight at

Tyddyn Llan, in the mystical Vale of Edeyrnion!

By its very name, the Vale of Edeyrnion betokens

a special kind of Celtic magic - and in this truly

enchanting North Wales valley lies Tyddyn Llan,

an elegant Georgian country house that sits at

the feet of the Snowdonia mountain range. Run

by husband and wife Bryan and Susan Webb,

they describe this charming destination as a

‘restaurant with rooms’, and it’s one of only four

Michelin starred-restaurants in Wales. Beautiful

gardens surround Tyddyn Llan; there’s an ornate

pond and private areas offering magnificent views

of the mountains, there are flowering borders,

and there are vigorous specimen shrubs making

a fine display all year round. Just 35 miles from

Chester and a 90-minute drive to Manchester

and Liverpool, Tyddyn Llan has twelve individually

decorated guest rooms combining high quality

with family friendliness and excellent service -

though for the ultimate in luxury, the spacious

Garden Suite is truly magnificent, with patio doors

that open onto a secluded garden area.

Bryan uses only the finest produce in his

restaurant. “It has to be the very best - even down

to the basics,” he says, “which is why, no matter

how much I love to buy local, if it’s not good

enough I’ll look elsewhere. Our scallops are from

Scotland, as are our langoustines, and our wild

and smoked salmon.” In addition, lobsters and

crabs come from Cornwall, whilst fish arrives via

Devon and Label Anglais chicken is from a farm

in Essex. Even mozzarella cheese is flown in from

Naples via London! Lunch and dinner menus

are adapted daily to reflect the availability of

ingredients, with a two-course lunch for £19.50

on Fridays, Saturdays and Sundays. The eightcourse

tasting menu (£75) includes dressed crab

and langoustines with fennel and pea-shoot salad,

Claremont Farm asparagus and poached duck

egg with St George and morel mushrooms, plus

fillet of Welsh black beef with shallot and thyme

purée. Gourmet Nights are also offered as an

overnight package - and, with bed and breakfast

in one of their best rooms, the cost is £300 per

couple. An award-winning wine list features wines

from many leading wine-producing countries in

the world, and these are served by the glass or

carafe - plus there’s a generous selection of halfbottles.

Two very special Wine Dinners are lined

up for the summer - Bibendum Wines host the

July 13th event, with a lobster and grouse dinner

hosted by Liberty Wines on October 5th. Both are

six courses and wine for £85 per person.

So come and sample some very special magic in

the Vale of Edeyrnion, where Bryan and Susan

Webb will conjure up the very best in enchanting

accommodation, gourmet cuisine and the

warmest of Welsh welcomes!

Tyddyn Llan

Llandrillo, Nr. Corwen, Debighshire, North Wales

LL21 0ST

Tel: 01490 440 264

Twitter: @BryanWWebb

www.tyddynllan.co.uk

mail@tyddynllan.co.uk

Mon-Thurs 7-9pm, Fri-Sun 12.30-2pm & 7-9pm

Two-course lunch: £19.50, Full Sunday lunch:

£38 for 3 courses. Dinner menu: 2 courses for

£45, 3 courses for £55

142 EATING OUT - NORTH WALES INOUTMAGAZINE.CO.UK


EATING OUT - NORTH WALES

THE IMPERIAL HOTEL

The Promenade, Llandudno, Conwy, North Wales LL30 1AP

Tel: 01492 877 466 | Twitter: @ImperialNWales

www.theimperial.co.uk

reception@theimperial.co.uk

Appetizers from: £6.50 | Mains from: £18.50

Double room B&B from: £155

Ever the regal resort of the North Wales coast, Llandudno’s crowning glory is the

Imperial Hotel on the Promenade. Elegance and excellence come as standard here – so

it’s no surprise that it was recently awarded Visit Wales’ esteemed Gold Award. Behind

the impressive Victorian facade, you’ll find stylish décor, swimming pool and gym, 98

spacious en suite bedrooms, and the AA Rosette-awarded Chantrey’s Restaurant - plus

The Terrace, where lunches and light refreshments are provided all day. The menus at

both restaurants are complemented by a carefully selected wine list, and all dishes use

fresh, seasonal produce including local Welsh cheeses, lamb and beef, as well as local

fresh seafood.

It’s perfect for business travellers and leisure seekers, and an ideal base for touring

North Wales – there are over forty golf clubs within 40 minutes of the hotel, Snowdonia

is close by and the neighbouring Welsh coastline is richly furnished with historic castles,

medieval towns, beaches and open spaces – they’ve also got the Wales Coastal Path

on their doorstep. Over the summer, the hotel will be presenting several Special Breaks

offers, including: Champagne Break (two nights B&B for two plus dinner for two on an

evening of their choice, house Champagne and chocolates in the room, from just £299);

Family Break (family accommodation plus children’s activity pack, from £170 per night

– ideal to combine with their Sandcastle Competition on 14 Aug 2012); Sunday by the

Sea (a two-course lunch/dinner, overnight stay plus full breakfast, from £135).

VERDICT: Service, accommodation and dining of the highest standard – and

for more information on their offers, see www.theimperial.co.uk

EATING OUT

Bertie’s Restaurant at

Ruthin Castle

Ruthin, Denbighshire, North Wales LL15 2NU

Tel: 01824 702 664 | Twitter: @RuthinCastle

www.ruthincastle.co.uk

reservations@ruthincastle.co.uk

£30 per head

Sun-Thurs 6.30am-9pm, Fri-Sat 6.30am-9.30pm

You’re in good company when you visit Ruthin Castle – it has hosted royalty from

Edward I to Henry VII to HRH Prince Charles – and nowadays, as a hotel with around

60 elegant bedrooms, the castle is an absolute historic gem. Food is available in

the Library Bar or Bertie’s Restaurant, which has earned two AA Rosettes for its

outstanding cuisine and service. Here you can dine beneath glittering chandeliers in

warm, welcoming surroundings, with spacious areas for groups and secluded corners

for intimate dining. True to the historic heritage of the hotel, the restaurant is named

after King Edward VII (fondly named ‘Bertie’ by his family), who often frequented

Ruthin Castle as an honoured guest over many years. The talented team of chefs, led

by Head Chef Darren Shenton-Morris, create modern pan-European food using the

finest, freshest regional produce - including seafood from the North Wales coast, local

lamb from some of the best grazing land in Wales, and locally grown vegetables. The

frequently changing à la carte menu demonstrates its Welsh roots with dishes such

as leek and Pant-Ysgawn goat’s cheese croustade with poached William pear salad;

pan-roast monkfish served with Ruthin Castle nettle gnocchi; and citrus-infused pearl

barley risotto and broad beans.

VERDICT: Dine like a monarch in right royal surroundings, where the food

creates history and the ambience is positively epic!

INOUTMAGAZINE.CO.UK EATING OUT - NORTH WALES 143


EATING OUT - NORTH WALES

The Stables Restaurant

at Soughton Hall

Soughton Hall, Northop, Flintshire CH7 6AB

Tel: 01352 840 577

www.soughtonhall.co.uk

Mon-Fri 12-2pm & 6-9.30pm, Sat 12-9.30pm, Sun 12-7pm

2 courses for £14.95 or 3 courses for £18.95 (Mon-Fri)

Double room from: £130

Live music on Friday nights

You’ll find true culinary sophistication at this former stable block. The Stables

Restaurant is part of 300-year-old Soughton Hall, a boutique hotel deep

in the Flintshire countryside. Executive Head Chef Mark Jones and his

team create food that is modern and exciting, innovative and original - with

seasonal dishes cooked to order using the finest locally sourced produce.

New to 2012 is Friday Night Steak Night, where you can get steak and chips

with a pint of beer or glass of house wine for just £11.95 - you can even dine

al fresco under a parasol on the terrace whilst the chef cooks your steak

outside! The terrace is available for hire any night of the week for a private

party, with 25-50 people being comfortably accommodated for an outdoor

barbecue. The Fixed Price menu (Monday to Friday, 12pm and 9pm) includes

prime beef burger with bacon, mozzarella cheese, Chef’s own tomato ketchup

and proper chips. Sharing platters are also available - such as the Stables

Butcher’s Block, comprising duck spring roll, scotch egg, chicken and chorizo

croquette, antipasti meats, lamb koftas, tzatziki, chutney, baked bread, salad

cream and potato salad.

A feast is in store when we

open Bodnant Welsh Food,

an exciting new food centre

in the Conwy Valley

Opening June


VERDICT: Great food and superb wines, especially since you

can browse the in-house Wine Shop to find the perfect tipple to

accompany your meal. Check out rare South African wines direct

from the vineyard!

144 EATING OUT - NORTH WALES INOUTMAGAZINE.CO.UK


EATING OUT - NORTH WALES

WEDDED

BLISS!

For a blissful wedding and a wonderful

reception, there is no better venue than the

Tre-Ysgawen Hall Country House Hotel & Spa!

EATING OUT

A happy wedding day sets the tone for a

contented married life – so if you want to enjoy

the best start to matrimony, the Tre-Ysgawen

Hall Country House Hotel & Spa is the ideal

choice! Built in 1882 as a private mansion, this

four-star hotel has an excellent reputation for

superb food and wine. It is regarded as one

of the best Country House Hotels in Wales,

earning the Visit Wales Gold Award 2012 and

Best Hotel at the Anglesey Tourism Awards four

years running. Additionally, its spa was one of

just three finalists for the Hotel Spa of the Year

at the Professional Beauty Awards.

Suites to suit you

Tre-Ysgawen Hall will only host one wedding

per day, so that you can relax in the knowledge

that your dream wedding belongs exclusively

to you and yours. Choose between the Capel

Coch Room and the Britannia Room for a more

intimate service. If you desire a larger ceremony,

the Pavilion in the gardens is a stunning and

unique venue. And here’s the best bit: the

honeymoon suite, furnished with a four-poster

bed and equipped with a six-foot whirlpool bath,

is offered entirely free to the bride and groom

(subject to a minimum of 50 guests for the

wedding breakfast).

Bespoke wedding packages

Packages can be tailored to meet individual

requirements, giving you complete control of

your wedding vision. However, there are also

a variety of pre-prepared wedding packages

available, all offering high levels of luxury. One

of the more luxurious packages includes Pimm’s

on arrival, a glass of champagne per person for

the toast, a three-course meal with tea or coffee,

room hire for the reception, an evening buffet

and much more!

Delicious dishes

An assortment of delicious dishes are available

for the three-course meal. Starters may include

chicken liver parfait with balsamic onion chutney,

apple jelly and toasted brioche. Roast topside of

Welsh beef and Yorkshire pudding with creamed

horseradish and roast gravy, served with

seasonal vegetables and potatoes, is just one of

the choices for a main course. To finish, indulge

in a dark and white chocolate terrine laced with

Tia Maria and Cointreau. There are also several

options for the evening buffet, from bacon baps

and potato wedges, to Thai chicken curry with

jasmine rice and beef bourgignon with creamed

potatoes.

So whatever your wishes for a delicious wedding

day and a happily married future, you can’t make

a better start than at the Tre-Ysgawen Hall

Country House Hotel & Spa – where happiness

and joy come as standard!

Tre-Ysgawen Hall Country House Hotel & Spa

Capel Coch, Llangefni

Isle of Anglesey LL77 7UR

Tel: 01248 750 750 | Twitter: @TreYsgawenHall

enquiries@treysgawen-hall.co.uk

www.treysgawen-hall.co.uk

Clock Tower Restaurant: Mon-Sat 9am-9:30pm,

Sun 9am-4:30pm

Noëlles Restaurant: Mon-Sun 7-9:30pm

Superior double, bed & breakfast from £130

INOUTMAGAZINE.CO.UK EATING OUT - NORTH WALES 145


EATING OUT - NORTH WALES

MOOR

AT THE QUAY

FRESH LOCAL INGREDIENTS AND THE BEST SEAT IN THE HOUSE

Our Executive Chef is focused on delivering the very best mouth-watering dishes from our

extensive menus, using the finest ingredients that are sourced locally.

Open daily for breakfast, lunch and dinner.

www.quayhotel.co.uk

@quayhotelandspa

Quay Hotel & Spa Giveaways

The Quay Hotel and Spa, Deganwy Quay, Deganwy, Conwy, LL31 9DJ

To book your table or to find out

more about dining at The Quay,

please contact us by calling

01492 564100

or email

sales@quayhotel.co.uk

Fabulous self catering holiday

cottages in North Wales!

With offices in Anglesey

and Criccieth, our efficient

holiday letting team have

extensive local knowledge

and experience.

T +44 (0)1248 430258

E info@menaiholidays.co.uk

W menaiholidays.co.uk

Menai_INOUT_ad_184x129.indd 1 11/05/2012 15:08

146 EATING OUT - NORTH WALES INOUTMAGAZINE.CO.UK


Three Pigeons Inn

Graigfechan, Ruthin, Denbighshire LL15 2EU

Tel: 01824 703 178

www.threepigeonsinn.co.uk

Mon-Fri 12-3pm & 5-11pm, Sat 12-11pm, Sun 12-10.30pm

£20 per head

If ever a pub was meant to cater for the quirky, it’s this one! An ancient

drovers’ inn in the heart of the Clwyd Valley, it’s a home from home for

walkers, campers and diners alike, where the welcome is as warm as their

open fires that keep the chill off throughout the year. The traditional bar area

serves light bites, and cask ales directly from the cellar in jugs - just as they

always have – while the more contemporary restaurant dishes up plate after

plate of perfect modern British and Welsh food (think slow-roasted lamb

shank, a trio of local pork, locally-made sausages). They can cater for events

for up to 70 people too - and don’t forget to look out for their whole host of

regular live music events.

VERDICT: With a garden terrace and sumptuous Sunday lunches,

you’ll never want to leave… So it’s a good thing they have a

campsite and two recently converted self-catering apartments!

Tyddyn Llan

EATING OUT - NORTH WALES

Llandrillo, Nr. Corwen, Denbighshire, North Wales LL21 0ST

Tel: 01490 440 264 | Twitter: @BryanWWebb

www.tyddynllan.co.uk

mail@tyddynllan.co.uk

Mon-Thur 7-9pm, Fri-Sun 12.30-2pm & 7-9pm

Two-course lunch: £19.50, Full Sunday lunch: £38 for 3 courses. Dinner

menu: 2 courses for £45, 3 courses for £55

Set in rural North Wales, the Michelin-starred Tyddyn Llan is a restaurant

with rooms that is ranked 36th in the Good Food Guide 2012, and is home

to comfortable accommodation, friendly service, and a Chef/Proprietor

who’s serious about good cooking. Bryan Webb, who has been cooking

professionally for 36 years, is one half of the husband and wife team at the

helm of this successful restaurant, bringing experience from kitchens all

over the UK. Bryan is a true craftsman who uses only the highest quality

ingredients, which form the focal point of his menus. His uncomplicated

food has an incredible depth of flavour; born from sourcing the very best

ingredients and helping them find their own voice.

VERDICT: Bryan believes that the secret to a great restaurant

is simple; hard work, and cooking from the heart, and this is a

philosophy that rings true with every exquisite mouthful.

EATING OUT

The Tavern 1924

Red Wharf Bay, Anglesey LL75 8RJ

Tel: 01248 852 751

www.thetavern1924.co.uk

info@stdavidspark.com

Tues-Sun 12-11.30pm

Dinner menu: 2 course for £16 or 3 courses for £18

Close to Anglesey’s spectacular Red Wharf Bay is what must be

the finest gastro-pub on this wonderful island - The Tavern 1924.

Once a marine cottage, it now offers superb dining all year round,

and with a uniquely warm and friendly environment, the restaurant

can also cater for private functions for up to 70 people. Respected

Head Chef Matthew Briddon, who has worked in many of the UK’s

top restaurants where he gained Michelin Star and AA rosette

experience, leads the small and hard-working team. Matthew

is a truly modern chef, creating innovative dishes that combine

tradition with a contemporary twist. The Tavern’s philosophy is

to use seasonal and market-fresh local produce, including fresh

line-caught fish, Menai mussels and Welsh lamb. Better still, 98%

of their food is created in-house, from scratch, including everything

from homemade butter to home-cured and home-smoked fish and

meat. Starters include a salad of pork served with charred baby

leeks and cep custard with Scrumpy reduction, or hot smoked

salmon with a toasted crumpet and soft-boiled egg. Choose from

mains such as Tavern Welsh black beef burger with salad and trio of

fries, or Dolmeinir lamb rump served with crispy baked tomato and

fondant potato with lamb-basil jus.

VERDICT: Great maritime location, fab views, fresh food and

fine ale - don’t dare to leave Anglesey without visiting!

INOUTMAGAZINE.CO.UK EATING OUT - NORTH WALES 147


EATING OUT - NORTH WALES

TO THE

MANORHAUS BORN!

If you love stylish, contemporary getaways, make manorhaus

your destination - in Ruthin and Llangollen!

In the centre of Ruthin, you’ll find manorhaus

- a charming, artsy boutique-style townhouse,

restaurant and gallery which

is the pride of the town, thanks to the sterling

efforts of its proud owners Christopher Frost

and Gavin Harris, who is a North Wales-born

advocate of all things Welsh. Between them,

they have utterly transformed this Grade II-listed

historic Georgian building from a rundown

former B&B to a five-star townhouse, with

eight fabulous bedrooms and a portfolio of truly

amazing guest facilities. Deservedly listed in The

Michelin Guide 2012, manorhaus Ruthin was

also a finalist in The National Tourism Awards

for Wales in 2010 in the Best Place to Stay

category - a particularly worthy nomination

considering its proximity to the lovely Clwydian

Mountains and surrounding countryside. Plus it’s

conveniently located just a short distance from

Chester, Liverpool and Manchester, making it

perfect as a weekend getaway destination!

Amazing offers

As well as having a private screening room for

movies, there’s a sauna and steam room, a wellstocked

library and superbly equipped fitness

room. Outstanding dining is on offer at their

elegant and beautifully decorated restaurant,

which has a reputation for excellent service, a

warm welcome and the most delicious food.

The restaurant offers a weekly-changing

menu highlighting the fantastic produce from

surrounding areas, so take your choice from

dishes comprising Saltmarsh lamb, Tyn y Celyn

chicken, Menai mussels, Elwy Valley back beef,

Welsh sea trout and award-winning Welsh

cheeses. Right now there are some great offers

available, such as their 3 for 2 Escape; enjoy

three nights’ Bed & Breakfast and pay

for just two nights’ accommodation, any time

until the end of June. There’s also their 5 for

3 Escape; for the price of five nights’ Bed &

Breakfast, you pay for just three. Better still, if

you want to hold your own private function at

manorhaus Ruthin, their Hausparty concept

allows you, your family and friends to take over

the whole place for the night!

To celebrate its 10th birthday, manorhaus is

opening a second property in neighbouring

Llangollen - the true gateway to North Wales,

Snowdonia and the North Wales coast. The

new property is Victorian, in the centre of the

town, and with fantastic views of Castell Dinas

Bran, with all the promise of manorhaus Ruthin

- so book your visit at either (or preferably

both!) and enjoy all the advantages of being to

the manorhaus born!

Manorhaus Ruthin

Well Street, Ruthin, Denbighshire LL15 1AH

Manorhaus Llangollen

Hill Street, Llangollen, Denbighshire LL20 8EU

Tel: 01824 704 830 | Twitter: @manorhaus

www.manorhaus.com

post@manorhaus.com

Mon-Sun 6pm-late

Evening Dinner: 3 courses £32.50, 2 courses £26

Double room from: £115-£180 per night

148 EATING OUT - NORTH WALES INOUTMAGAZINE.CO.UK


EATING OUT - NORTH WALES

The mulberry

Conwy Marina, Ellis Way, Conwy LL32 8GU

Tel: 01492 583 350 | Twitter: @MulberryConwy

www.themulberryconwy.com

Mon-Sun 10am-11.30pm

2 courses from the à la carte menu from: £25

A cheerful, nautical-themed brasserie, The Mulberry has

fine marina views and high-quality modern European food.

This delightful venue benefits from the local knowledge of

proprietors Jason and Debbie, which extends to an awareness

of the abundance of producers and suppliers in the area. This

is reflected in the menu, which boasts offerings such as local

organic pork, award-winning regional cheeses and fresh local

seafood. There’s also an excellent selection of exclusive wines

and champagnes, as well as a frequently-changing variety of

real ales.

At The Mulberry, there really is something for everyone; it’s a

place to relax, enjoy the food and take in the wonderful views of

the marina and the surrounding Conwy valley. And then there’s

the fantastic entertainment that is frequently provided, such as

regular quiz nights on a Wednesday and live bands performing

at weekends. What’s more, a five-minute walk through the

marina village takes you to a small sandy beach for fabulous

views of Deganwy, the Great Orme and Puffin Island.

VERDICT: An entirely successful modern take on a

traditional local venue – and an outstanding triumph,

thanks to the hard work and easy-going nature of its

owners and their efficient, friendly staff!

EATING OUT

Dolserau Hall

The Winter Garden Restaurant at Dolserau Hall Hotel

Dolgellau LL40 2AG

Tel: 01341 422 522

www.dolserau.co.uk

welcome@dolserau.co.uk

4 course evening dinner from: £29.50

Double room from: £155

An impeccably built and superbly presented 3-star Victorian Country

House Hotel in the heart of Snowdonia National Park in North Wales,

Dolserau Hall is set in five acres of beautiful gardens. Within the hotel

itself, there are spacious and comfortable lounges in which to relax, as

well as 23 luxurious bedrooms, all with panoramic views of Dolgellau and

the Welsh hills. Each room is furnished with Egyptian cotton bed linen,

a flat-screen TV and Molton Brown toiletries. Exceptional Welsh cuisine

(using local produce) is served by four masterful chefs, led by a Head

Chef who was trained by the esteemed Savoy group in London. You can

choose from two to four courses from the dinner menu, which includes

Welsh Lamb cooked to order, with parsnip crisps and served on a marquis

potato cake. Fresh fish is from Bay Seafood Anglesey, and desserts are

all freshly made in the hotel kitchen, including profiteroles filled with

Welsh double cream, as well as a range of Welsh cheeses. They also

serve local spirits and beers plus carefully selected wines – and special

themed gourmet evenings are staged regularly, including French, Spanish,

Italian and Chinese nights. Afternoon tea is served between 3pm and

5pm, featuring homemade cakes with speciality teas and coffees.

VERDICT: Perfect for relaxing and exploring – check out local

activities, including the Torrent Walk, golf, quad biking, whitewater

rafting, pony trekking and fishing.

INOUTMAGAZINE.CO.UK EATING OUT - NORTH WALES 149


Guildhall Tavern

GUILDHALL TAVERN

Hotel & Restaurant

HOTEL & RESTAURANT

ORIGINALLY A COACHING IN BUILT IN

THE 16 TH CENTURY, THE GUILDHALL

Originally a TAVERN coaching WAS inn LOVINGLY built in the REFURBISHED

16th century,

the Guildhall IN Tavern 2010, AND was NOW lovingly THIS refurbished GRADE II-LISTED in

2010, and now VENUE this BOASTS Grade BOTH II-listed A venue HOTEL boasts (WITH 11

both a hotel LUXURY (with 11 BEDROOMS) luxury bedrooms) AND RESTAURANT

and

– AND IS A PERFECT BASE FROM WHICH

restaurant and is a perfect base from which to

TO EXPLORE BEAUTIFUL DENBIGHSHIRE.

explore beautiful Denbighshire.

Fresh seasonal and local produce is at the

heart of the FRESH restaurant, SEASONAL whose AND menu LOCAL boasts PRODUCE a

selection of IS Welsh AT THE specialities HEART OF (including THE RESTAURANT, lamb

and seafood WHOSE dishes), MENU whilst BOASTS the wine A SELECTION list features OF

a number of WELSH Welsh SPECIALITIES bottles, many (INCLUDING also available LAMB

by the glass. AND We SEAFOOD also offer DISHES), the ever WHILST changing THE WINE

LIST FEATURES A NUMBER OF WELSH

guest ale selection!

BOTTLES, MANY ALSO AVAILABLE BY THE

GLASS. WE ALSO OFFER THE EVER

CHANGING GUEST ALE SELECTION!

Situated in Denbigh town centre

2 min walk from historic Denbigh Castle

10 mins drive to St Asaph Cathedral

10 mins drive to Ruthin Gaol

10 mins drive from picturesque Brenig Lake

15 mins drive to Seaside and Abergele beach

25 mins drive to the Snowdonia Park

WWW.GUILDHALLTAVERNHOTEL.CO.UK

01745 816 533

info@guildhalltavernhotel.co.uk

www.guildhalltavernhotel.co.uk

Mon – Sun 12 noon – 9 pm

Gwesty & Bwyty

01745 816 533

Hall Square

Denbigh,

info@guildhalltavernhotel.co.uk

LL16 3 NU

Mon – Sun 12 noon – 9 pm

Gwesty & Bwyty

Hall Square

Denbigh

LL16 3 NU


EATING OUT - NORTH WALES

CAPEL MAWR

Llanrug, Caernarfon, Gwynedd LL55 4AE

Tel: 01286 677 889

www.holiday-rentals.co.uk/p474634

mail@timber-gardens.com

Warm, welcoming and exceptionally spacious, Capel

Mawr offers superb open-plan self-catering holiday

accommodation, which is perfectly located at the foot of

Mount Snowdon. Formerly a chapel, then a film studio,

it is now a delightful holiday destination that has been

converted with love, care and true respect for the integrity

of the original building. Capel Mawr has three spacious

bedrooms - two doubles and one twin - with the master

bedroom boasting spectacular views looking over towards

Snowdon. The master bedroom is equipped with its own

washbasin and en suite dressing room, plus there’s space

for a cot, or even an extra guest (by arrangement). The

unique open-plan living space is divided into a kitchen,

lounge and dining area, with a stunning mezzanine floor.

The bespoke kitchen is definitely the centrepiece of the

property, with a huge handcrafted timber island that acts

as a natural social gathering place. For further mingling,

there’s an outdoor area with timber decking, complete with

garden furniture, and Capel Mawr also has its own off-road

secure gated parking.

VERDICT: With plenty of local places to eat and

drink, Capel Mawr is perfect for either a relaxing

break with the family or an adventure holiday – you

can walk in the mountains, visit the beautiful coast

or take a trip to the nearby Welsh Highland Railway.

EATING OUT

GO GLAMPING

Love camping but hate the hassle? Feather

Down Farm Days have the answer…

Ah, the glorious outdoors. Sun, miles and

miles of beautiful countryside, the romance

of cooking over an open fire. Perfect until the

ever-unpredictable British weather unleashes

summer storms and lashings of wind and rain.

Getting wet – and with little chance of getting

dry for days is one of the many things that put

people off camping – and one of the reasons

that ‘glamping’ (glamorous-camping) has seen

a real rise in popularity over the last few years,

giving as it does the chance for families and

friends to get closer to the outdoors while

retaining basic home comforts, like real beds,

solid tables and running water.

Feather Down Farm Days has been working

with farms around the UK to provide just

this, and they now have a portfolio of 29

locations up and down the country, including

Glanmor Isaf in Tal-y-bont, North Wales, just

off junction 12 of the A55. It’s a brilliant set

up – accommodation is in the form of canvas

lodges sleeping 5-6, located on farms (time it

right and you could see new born lambs and

calves), with wooden floors, wood-burning

stoves, campfires, candles and lanterns (no

electricity), big communal tables and warm

welcomes. Glanmor Isaf is a traditional

family-run, Welsh-speaking farm that’s literally

seconds from the North Wales Coast Path -

and historic castles, the North Wales Cycle

Track, the gorgeous beaches of Anglesey and

mighty Snowdonia are just minutes away too.

The farm has an honesty shop for basics and

you can pre-order home-made meals (useful

for the first night while you get used to the

stove!) - plus they have a wood-fired oven for

pizzas (Thursdays) and roasts (Sundays). This

is camping with a cherry on top - unbelievably

fantastic for families looking for a real holiday

with a difference. Just don’t forget the

marshmallows.

Feather Down Farm Days

(Glanmor Isaf, North Wales)

www.featherdown.co.uk

info@featherdown.co.uk

Tel: 01420 80804

Twitter: @FeatherDownFarm

INOUTMAGAZINE.CO.UK EATING OUT - NORTH WALES 151


EATING OUT - NORTH WALES

THE BEST

CASTLE IN CONWY!

If it’s history and heritage you’re

after (as well as a warm welcome

and wonderful hospitality) choose

the Castle Hotel!

There are two noteworthy castles in Conwy

- and whilst one is celebrated for its great

age and impressive size, the other is equally

celebrated for its impressive heritage and

hospitality. Indeed, the Castle Hotel is awash

with story and myth, not least because it is a

former coaching inn, said to be built on the site

of a Cistercian Abbey. It has accommodated

many well-known guests, including William

Wordsworth, the Queen of Romania, and

Victorian artist John Dawson-Watson, whose

work now hangs on the walls of the hotel. As a

place that draws guests from far away and also

acts as a hub of the local community; the castle

has a relaxed and comfortable atmosphere,

effortlessly combining a contemporary

environment with a traditional feel. The 28

bedrooms (one of which has its own 16th

Century, ornate four-poster bed) are all en

suite, as well as being AA and Visit Wales

4-star Townhouse standard. Each room offers

fashionable comfort and style whilst remaining

true to the heritage of the hotel, and there is a

choice of room types, including Club, Premium,

Deluxe and a Deluxe Suite, whose Suite Caer

Rhun, complete with its own lounge, also

contains a two-person Jacuzzi bath and comes

with a bottle of champagne upon arrival!

Dine in the Garden!

The new Garden Courtyard is the perfect setting

for a drink and casual meal with friends in the

warmer months of the year. It has fine views

of Conwy Castle and you can enjoy the Dipyn

Bach menu - a tapas-style menu that offers

delicious sharing bites that celebrate local

Welsh produce. That same locally-sourced food

theme also applies to the hotel’s Dawson’s Bar

and Restaurant, where you can enjoy dishes

such as roasted rump of Welsh lamb topped

with a mint and parsley crust, with cranberryscented

braised red cabbage, gratin potatoes,

wilted spinach and rich port wine jus. Owner

Peter’s two sons, Joe and Gareth, lead the

restaurant’s front-of-house team, offering warm,

friendly service and an impressive knowledge

of local food. Ideal for business functions and

corporate entertaining for up to 50 people,

the hotel can easily accommodate activities

such as sailing, horse riding, cycling, walking

and golf within corporate event and individual

leisure packages. Of course, the Castle is the

perfect base for exploring

Snowdonia National Park

– and nearby is the Welsh Highlands Heritage

Railway, the award-winning Anglesey Sea Zoo,

and the glorious North Wales coast.

So if you love castles, history and heritage, then

make sure the one you choose in Conwy is

the Castle Hotel; it towers above all others for

legendary warmth and a historic welcome!

The Castle Hotel

High Street, Conwy LL32 8DB

Tel: 01492 582 800

www.castlewales.co.uk

mail@castlewales.co.uk

Dawson’s Restaurant: Sun-Thurs 7.30am-

9.30pm, Fri-Sat 7.30am-10pm

From around £30 for 3 courses

Bedrooms from £140

152 EATING OUT - NORTH WALES INOUTMAGAZINE.CO.UK


The Kinmel Arms

The Village, St George, Abergele, Conwy LL22 9BP

www.thekinmelarms.co.uk

info@thekinmelarms.co.uk

Tel: 01745 832 207

Brasserie light lunch from £6.50, three course evening à la carte from £25

EATING OUT - NORTH WALES

On the road to North Wales, Anglesey and Irish ferries, the Kinmel Arms is

tucked just off junction 24a of the A55, with a restaurant serving fabulous food

and drink in an entirely welcoming environment, and four stunning suites that

have been rated as AA Highly-Commended 5 Star! The interior throughout is

light and airy, and is adorned with art painted by proprietor Tim Watson. Tim

and his wife, Lynn Cunnah-Watson, grew up in the area, and over the last ten

years have together transformed the pub. Head Chef Gwyn Roberts uses local

ingredients to create a wonderful choice of dishes for the casual Brasserie

Lunch menu and the evening à la carte menu. The lunch menu can include wild

mushroom risotto alongside a ‘Pie of the Week’ and delectable open sandwiches

- while the à la carte menu could see Welsh spring lamb and some seriously

inventive seafood dishes, like local lobster and seafood chowder – or succulent

king scallops with red chard, beetroot coulis, chervil and orange foam and sweet

potato crisps. Just don’t forget to leave room for dessert!

Good food deserves good wine, and they don’t disappoint, with an impressive 21

wines available by the glass, as well as a CAMRA award-winning choice of real

ales and an extremely well-stocked spirit cabinet (including 15 different Cognacs

and Armagnacs and over 50 whiskies). Add to this a phenomenal level of service,

and you can see why they have two AA Rosettes and recommendations in the

Michelin Guide and Good Food Guide!

VERDICT: A great place to stop off en route between the North West

and North Wales, but also a destination in its own right – especially as

they are just two miles from the Wales Coast Path.

EATING OUT

St. George’s Hotel

Terrace Restaurant

The Promenade, Llandudno, Conwy, North Wales LL30 2LG

Tel: 01492 877 544 | Twitter: @StGeorgesHotel

www.stgeorgeswales.co.uk

info@stgeorgeswales.co.uk

Mon-Sat 6-9pm, Sun 12-9pm

2 courses: £27 per person. 3 courses: £32 per person.

Llandudno is cheerful, chirpy and wears a big seaside smile on its

face, and at its heart is the equally amiable St George’s Hotel, home

to the popular Terrace Restaurant. This award-winning eatery offers

breathtaking coastal views of Llandudno Bay, whilst also having

a reputation for excellent food, fine wines and first-rate service.

Sophisticated, elegant and always warmly welcoming, the Terrace

Restaurant richly deserves its AA Rosette award-winning status. The

mastermind behind its exquisite cuisine is new Head Chef Will Jones,

who has devised a menu based on the principle of straightforward,

unfussy tastes and flavours that speak eloquently for themselves. Only

the finest, freshest local and regional produce is used, cooked in season

to ensure the best taste and quality. Some of the local delights on offer

are a starter of whipped Welsh goat’s cheese with tomato confit and

baby basil, followed by the slow cooked Welsh lamb rump, fresh peas,

pearl barley and mint sauce jelly. Finish off with Welsh Rarebit, served

with tomato preserve and an apple and walnut salad.

VERDICT: Your trip to Llandudno wouldn’t be complete without a

visit to Terrace Restaurant. Drink in the view and the wine, feast

on the food, and on Sundays, enjoy a traditional Sunday lunch,

with two courses for just £18 or three courses for only £20.

INOUTMAGAZINE.CO.UK EATING OUT - NORTH WALES 153


VENUES & HOTELS

VENUES&HOTELS

The North West and North Wales are home to an

impressive number of hotels and venues capable of

hosting everything from small intimate weddings to

huge birthday bashes - and the area’s not short of some

fabulous catering options, either!

BELLE ÉPOQUE 01565 632 661 | p 159

CAMP AND FURNACE 07794 086 473 | p 155

CRAXTON WOOD HOTEL 08448 799 038 | p 161

RESIDENCE 01270 629 100 | p 155

RUPERT FRAZER WORDEN 01829 770 934 | p 155

154 VENUES & HOTELS INOUTMAGAZINE.CO.UK


Rupert Frazer Worden

THE FINE DINING COMPANY

RFW RFW FLYER Artwork FINAL 11/3/07 13:55 Page 11

1

RESIDENCE RESTAURANT

AND BAR

9 Mill Street, Nantwich, Cheshire CW5 5ST

Tel: 01270 629 100 | Twitter: @ResidenceUK

www.residence.uk.com

info@residence.uk.com

VENUES & HOTELS

The best weddings are festooned with magic, and Residence - a Georgian

mansion house in Nantwich – has all the right ingredients for a fairytale

wedding! Whether it’s a cosy gathering or a big celebration, they can cater

for anything from a wedding breakfast to a civil ceremony and reception

for hundreds. There are large terraces and a superb lawn (big enough for

marquees and up to 350 guests), plus their dedicated Events Coordinator

will talk you through menus, drinks, marquees, PA, bands, DJs, colour

schemes, layouts – everything!

VERDICT: Brilliantly organised, with menus to suit every price and

taste, Residence accommodates 250-300 over two floors, with space

for 65 covers in the restaurant and 56 in the function room.

www.rupertfrazerworden.com

ru@rupertfrazerworden.com | 01829 770 934

Designed around you, we have the expertise and know-how to

help you create your perfect wedding day, whatever the venue.

Great food and wine are at the centre of what we do. We listen

to what you want, feed off your inspiration or inspire you with

ours, make suggestions and design a bespoke menu with

delicious hand crafted canapés. Just for you.

BESPOKE WEDDING CATERING

Fine dining menus, canapés & buffets

DINNER PARTIES

Canapé receptions

AFTERNOON TEAS

Garden parties

LUXURY PICNICS

Hog roasts and barbecues

PLATED DINNERS

In a country house or marquee

CAMP AND FURNACE

67 Greenland Street, Liverpool L1 0BY

www.campandfurnace.com

Tel: 07794 086 473

Twitter: @CampandFurnace

A collaborative, creative concept in Liverpool’s Baltic Triangle area, Camp

and Furnace is a huge complex of inventive spaces created in a converted

Victorian warehouse. There are galleries, photography studios and

performance areas on site – as well as two huge event spaces, one called

Camp, and the other The Furnace. The Furnace comes complete with picnic

tables and trees, and the huge original furnace of the name; while Camp,

launching later this year, will be the UK’s first indoor campsite, featuring

vintage caravan accommodation – perfect to hire out for a wedding with a

real difference!

VERDICT: Bringing the outside in, Camp and Furnace is an utterly

brilliant venue, eatery (the north European-inspired food is superb)

and all-round rural chillout.

VENUES & HOTELS

Bring all the elegance and exclusivity of a superb restaurant to your own home or