The Winter À La Carte Menu

A Gastronomic Voyage Around The British Isles

All menus are sample menus and are subject to change. You can download a copy here.



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



Butternut, Chestnut & Sage Soup
Roast butternut squash & chestnut soup with sage pesto & toasted pumpkin seeds (v)

Baked Mushrooms
Portobello mushrooms with Ribblesdale goat’s cheese & a Bramley apple ‘Waldorf ’ salad (v)

 Burt’s Blue Cheese & Fig Salad
Claire Burt’s award-winning blue cheese from Altrincham, Cheshire with truffle honey-roasted fig, thinly sliced pear. red & white chicory leaves with walnut dressing (v)
£7.50 / £11.50

Scottish Smoked Salmon
Hand-carved oak smoked Scottish salmon with a traditional garnish of diced shallot, tiny capers & horseradish cream

‘Devilled’ Chicken Livers
Pan-fried chicken livers served with spiced paprika cream sauce on sourdough toast

Potted Duck & Figs
Duck pâté served with baby figs & an endive & roasted hazelnut salad 

Scallops with ‘Bubble & Squeak’
Seared Scottish scallops with Lancashire kale ‘bubble & squeak’, griddled streaky bacon, crispy onion rings & bacon butter



Hake & Oxtail
Pan-roasted Scottish hake fillet with slow-braised Lancashire oxtail, mustard mashed potato & buttered winter cabbage

Cod & Lentils
Pan-roasted Shetland cod fillet with Guinness stout-braised lentils

Traditional Fish & Chips
Albert’s special bitter-battered sustainable Scottish haddock with hand cut chop house chips, mushy peas, tartare sauce & lemon

Homity Pie
Open-faced pie with sautéed wild mushrooms, Jerusalem artichokes, caramelized onions & leeks topped with Ribblesdale goat’s cheese, served with winter salad leaves & toasted hazelnuts (v)

The Famous Steak & Kidney Pudding
Braised steak & kidney pudding, served with hand cut chop house chips, mushy peas & a jug of gravy

Roast Chicken & Cabbage
Pan-roasted Shropshire chicken fillet with buttered black cabbage from Ormskirk in Lancashire, crispy confit potatoes, slow-cooked in duck fat & grain mustard sauce

Goosnargh Duck & Brambles
Slow-cooked Goosnargh duck from Johnson & Swarbrick’s legendary Swainson House Farm in Goosnargh, near Preston. Served with celeriac mash, wild brambles, blackberry jus & celeriac crisps

Albert’s Famous Corned Beef Hash
10 days in the making to our own secret recipe – served with sautéed potatoes & creamed onions, topped with a soft-poached egg & crispy dry-cured bacon

Chop House Lamb Curry
Slow-cooked Cumbrian aromatic lamb & butternut squash curry, served with steamed basmati rice, pickles & chutneys



12oz Barnsley Chop
The classic double lamb loin chip served with a black pudding hash brown, lamb cooking sauce & parsnip crisps

12oz Suffolk Pork ‘T-bone’ Chop
Dingley Dell pork chop with safe, champ potatoes & Bramley apple sauce

Introducing A More Distinguished Steak
Ridings Reserve premium English beef, exclusively sourced from farms across the English countryside.
To deliver the highest quality with consistent tenderness, succulence & flavour.

Superior   Farms   |   Superior   Food   |   Superior Marbling

8oz Rib Eye

20oz Rib of Beef (to share)

All garnished with hand-cut chop house chips, roast shallot, shallot purée & watercress. With your choice of peppercorn or blue cheese sauce.


~ SIDE ORDERS – £3.50 ~

Hand Cut chop house chips

Amazing bone marrow mashed potato dressed with bone marrow gravy and a quenelle of bone marrow butter (confession: this is chef Lee’s favourite side order which he orders every time he visits Pittcue Restaurant in London). Just try it…

Honey-roasted Chantenay carrots – ‘like carrots used to taste’

Seasonal greens

Creamed cabbage & smoked bacon

Chop House salad



Mr Lowry’s Rice Pudding & ‘Boozy Dates’
Warm, creamy vanilla rice pudding with brandy & orange-soaked dates, dipped in dark chocolate

Sticky Toffee Pudding
The classic sweet & sticky date pudding, made famous by the late Francis Coulson of the Sharrow Bay Hotel in Ullswater, Cumbria. Served with vanilla pod ice cream

Duerr’s Marmalade Pudding
A William pear poached in red wine & spices served with a gingernut biscuit & cinnamon ice cream

Festive Bakewell Tart
Warm almond frangipane tart with mincemeat, rum butter sauce & vanilla ice cream

Dark Chocolate & Black Cherry Terrine
Rich dark chocolate mousse, studded with black kirsch-soaked cherries served with whipped cream, chocolate shavings & candied walnuts


Ice Cream
A choice of three scoops of freshly-churned ice creams & shortbread biscuit (please ask your server for today’s choices)

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

The Great British Cheeseboard
A selection of the finest British cheeses served with our own apple & ale chutney, grapes & biscuits
£6.50 / £11.95 to share


Vegan & gluten-free options are available on request . Before ordering please speak to our staff if you have a food allergy or intolerance. 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