Restaurant Menu – À la carte

Classic British Cooking with a modern twist – cooked to order with fresh local ingredients.

All menus are sample menus and are subject to change

Printable version of the menu


Appetisers to Share


Bread & Dripping

Sourdough bread & beef  dripping with roasting juices


The Great British Charcuterie Board

Woodall’s air-dried Cumbrian hams & salami with mustard, piccalilli & chutney


Heritage Summer Vegetable Crudités Board

Locally grown Heritage radishes & carrots with celery sticks, homemade Isle of  Wight smoked

garlic mayonnaise & Claire Burt’s blue cheese sauce





Seddon Farm Leek & Potato Soup

Cheshire grown leek & potato soup with Bleiker’s Scottish smoked salmon & chive cream


Heritage Tomato & Fennel Summer Salad

Served with Ribblesdale goat’s curd, shaved Parmesan-style matured goat’s cheese,

torn basil & an elderflower dressing (v)



The Famous Corned Beef Hash Cake

A blend of  our home-made corned beef  & potato, served with a soft-poached egg,

pickled red cabbage & fruity Oxford sauce



Fried Lamb Sweetbreads

Fried Cumbrian lamb sweetbreads, crispy Woodhall’s ham, little peas, broad beans & shoots



Traditional Oak Smoked Salmon & Potato Salad

Flaked hot smoked salmon with new season potatoes, soft-boiled quails eggs, red & white chicory,

cucumber, fennel & a fiery horseradish dressing



Claire Burt’s Blue Cheese Waldorf Salad

Claire Burt’s award winning blue cheese from Altrincham, peppery radishes, lamb’s lettuce,

Granny Smith apple, celery hearts & walnuts (v)



‘Crab On Toast’

Hand-picked Devonshire white crab meat with spiced brown crab butter on sourdough toast



King Prawn & Chorizo ‘Speltotto’

King prawns & spicy Yorkshire chorizo sausage with a hint of saffron cooked in the style of  a risotto with Somerset Spelt



Main Courses & Classics


Whole Lemon Sole ‘On the Bone’

Pan-fried south coast lemon sole served on the bone with Scottish brown shrimps & nut brown lemon butter



Pan-Fried Sea Bass

Sea bass fillet with deep-fried scampi, samphire & a tartare butter sauce



Traditional Fish & Chips

Albert’s special bitter-battered sustainable Scottish whiting

with hand cut chips, mushy peas & tartare sauce


Lancashire Cheese & Onion Pie

The great northern pie company, Lancashire cheese & onion pie,

Served with buttered cabbage, heritage carrots & summer herb butter sauce (v)


The Famous Steak & Kidney Pudding

Braised steak & kidney pudding, served with hand cut chips, mushy peas & gravy


Cumbrian Lamb

Roast rump of  lamb with crushed minted new season potatoes, little peas & carrots


Roast Chicken

Shropshire reared chicken breast, lettuce, peas & smoked bacon,

served with mashed potato & chicken cream


Devon Pie

Quicke’s vintage Cheddar Cheese from Newton St Cyres, new season potato, wild mushroom, leek

& caramelized onion in pastry tart with an endive, tomato & Spring onion salad (v)



Albert’s Famous Corned Beef Hash

10 days in the making to our own secret recipe – served with sautéed potatoes & creamed onions,

soft poached egg & crispy dry-cured bacon



Chops & Steaks from the Grill


12oz Barnsley Chop

Double lamb loin chop served with French-style little peas & herb butter



12oz Suffolk Pork T-bone Chop

Dingley Dell pork chop with sage, champ potatoes & Bramley apple sauce


Introducing A More Distinguished Steak


Superior   Farms   |   Superior   Food   |   Superior Marbling


8oz Rump


8oz Rib Eye


8oz Fillet


20oz Rib of Beef (to share)


All garnished with hand cut chips, roast tomato & mushroom. Choice of peppercorn sauce, béarnaise sauce or Chop House butter


Side Orders – £3.50

Hand Cut Chips Mashed Potato

Peas, Lettuce & Bacon

Seasonal Greens

Buttered Heritage Carrots

Beer-Battered Onion Rings

Chop House Salad




Vanilla Rice Pudding

Creamy vanilla rice pudding served with poached Yorkshire rhubarb & gingerbread



Summer Berry Tart

Summer berries grown at Makins farm, Garforth served in a pastry tartlet with thick vanilla

custard & a refreshing raspberry sorbet


Eton Mess

British classic dessert made famous at Eton college tuck shop in the 1930’s. Hand-picked Yorkshire

strawberries with crushed meringue, whipped vanilla cream, strawberry sauce & mint


Sticky Toffee Pudding

Sweet & sticky date pudding, made famous by the late Francis Coulson of the

Sharrow bay hotel, Ullswater, Cumbria. Served with hot toffee sauce & clotted cream


Dorset Buttermilk Posset

Thick Dorset buttermilk cream served with Yorkshire summer berries & aged balsamic



Dark Chocolate Pot

Rich dark chocolate mousse with white chocolate corn flakes



Cheshire Farm Ice Cream

A choice of  three scoops of  freshly churned ice creams & shortbread biscuit



A choice of  three scoops of  our own most-refreshing sorbet



The Great British Cheeseboard

Served with apple & ale chutney, grapes, celery and biscuits


All dishes are subject to availability & change of specification / market pricing. We cannot guarantee that nuts or nut traces will not be found in our food. Please note a discretionary 10% Service Charge will be added to all bills. It is your right not to pay. If we fail to justify it in any way, if you are unhappy about this for any reason, or if you simply disagree with the principle, please bring this to our attention & we will strike the amount off from the bill. If you have any special requirements please contact us on