04 November 2016
The Chef’s Specials
With the Autumn / Winter in full swing we currently have on the menu:
Assiete of Pork - Braised Belly, Pig Chees and Mini Wellingtons with Savoy Cabbage Apple Sauce & Thyme Jus
We are also serving sered Queen Scollops from the West Coast of Scotland and serving with Bury Black Pudding and Hollandaise Sauce.
We also changed our fish supplier "MyFishCompany" from Fleetwood tasty portions of Fresh Cod, Haddock Halibut.
Hope to see you dining at the Brit soon
By Andrew Parker, 04 November 2016 –