Great British Food Festival  2 Courses for £15.99

Served with piccalilli, red radish and fresh watercress

Lancashire cheese and crispy pancetta served on toast with an apple and walnut salad and drizzled with a Worcestershire sauce dressing

Roasted supreme of chicken and grilled back bacon, served with sage & onion potatoes, wilted red chard and a cream sauce infused with English mustard

Sweet cured bacon loin served with bubble & squeak, black pudding and cherry tomatoes. Finished with a haricot bean sauce and a soft poached egg

Roasted rump of salt marsh lamb served with pan-fried roasted potato and cauliflower cheese. Presented on a redcurrant and red wine sauce, finished with soya beans and semi-dried tomatoes - JUST AN EXTRA £2

Pan-fried calves liver served with creamy mashed potatoes and onion rings. Finished with a honey, mustard & cider sauce and garnished with crisp sage leaves

Lightly grilled butterflied sea bass fillets served with rosemary roast potatoes and roasted fennel. Finished with mussels, bacon and soya beans bound in a honey, mustard & cider sauce

Layered quiche of Croxton Manor Brie and roasted red onion. Served with a watercress, radish and apple salad and finished with a honey & mustard dressing

Layered summer fruit pudding served with fresh berries, whipped double cream and a fruit coulis

Raspberry & sherry infused sponge, rich custard and a cream topping. Served with fresh raspberries, mint and a raspberry sauce

Anna Longthorp and her family breed free-range pigs on their Hayton Grange Farm in Yorkshire. The pigs are a mixture of old and new breeds providing an ideal mix to ensure a great tasting product. The meat is marbled, which enhances the flavour and succulence during cooking.

British Rosé veal is a lightly pink coloured meat, with a very delicate flavour and texture. The quality of our Rosé veal is unsurpassed with excellent animal welfare at all stages, encouraging healthy growth and a product that is produced with superior quality, flavour and tenderness to guarantee an exceptional eating experience.

Mrs Kirkham’s mother was devoted to raw-milk cheese making for over 30 years before handing the business over to her daughter, then son and her traditional methods have stood the test of time.

The clothbound cheese is lathered in butter prior to the three month maturation process that produces a delicious and luxurious finish, - delicate, crumbly texture with aromatic, zesty citrus notes. Truly not one to miss.