Menu Showcase

Menu show case 

50 Days befor we got to open the doors again, we decided to showcase the Menu the last one is/was on the 17May 2021
sous vide Lamb Rump cooked for 2 hours to your liking, This a a favorite returning to the Menu. served with fresh Dijon mustard mash and peas and a mint Gravy or hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness and peas or with a side salad consisting of swanned handpicked vine Tomato, freshly cut cucumber slices, crunchy chopped fresh red onion With Bell's coleslaw. made fresh with finely cut cabbage, grated carrot, fine chopped red onion mixed with Alfie's mayo, Dijon mustard, fresh squeezed lemon juice, grinded pepper and Maldon salt.(MU,E,)
Sous Vide Hunters Chicken with dry cured smoked streaky bacon Stuffed with onion, cheese and B.B.Q sauce seared in hot skillet Finished with melted cheese served with hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness, With Bell's coleslaw. made fresh with finely cut cabbage, grated carrot, fine chopped red onion mixed with Alfie's mayo, Dijon mustard, fresh squeezed lemon juice, grinded pepper and Malden salt or served with peas or mushy peas. (G) (E,MU)
Sous vide chicken and haggis This is one of the most popular dishes on the menu. Chicken breast stuffed with traditional Scottish haggis wrapped in four slices of dry cured smoked streaky bacon, sealed in a bag then cooked in a bath of water at 65c for two-and-a-half hours then cooled and ice water ready for the fridge. When ordered just put back into hot water, then a hot skillet to brown the bacon, then put it in the oven. The same skillet splash of olive oil, tiny chopped mushrooms and onions, Maldon salt, crushed black pepper and a generous glug of Scottish whiskey then flambé and cream added. The succulent chicken breast is then cut into 3 and placed over a bed of creamy mashed Dijon mustard potatoes served with peas.
Mushroom and onion sauce. As you know we love fresh food! This sauce can be a whisky sauce for the chicken ands haggis or a brandy sauce for the amazing steaks we do. Heat up olive oil in a pan add the tiny chopped mushrooms and onions cook off add Malden salt and crushed black pepper add Whisky or brandy and flambe. Add the cream. This dish is lovely with the free Melba Toast.
The sea bass is sprayed with olive oil then covered with lemon juice and Malden salt and sealed I'm a sous vide bag this is sous vide for 7 minutes at 52c. Then we put the sea bass on a medium high skillet skin side down we turn to Finnish off to 62c. This lovely fish is then served with fresh Dijon mustard mash, peas or salad accompanied with a garlic and parsley sauce. Cook off some butter on a low to medium heat add crushed garlic and chopped parsley add flour and cook off slowly add fresh milk get to the right consistency then add the juice from the fish sous vide bag with Malden salt and crushed black pepper. Served with a smile
Wholetail Breaded scampi. This is accompanied with homemade tartar sauce. Comprising of tiny chopped gherkins, tiny chopped onions, parsley, salad cream, Alfie's mayonnaise, Liam perrins sauce, freshly squeezed lemon juice, Maldon salt, crushed black pepper. With hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness, with a side salad consisting of swanned handpicked vine Tomato, freshly cut cucumber slices, crunchy chopped fresh red onion With Bell's coleslaw. made fresh with finely cut cabbage, grated carrot, fine chopped red onion mixed with Alfie's mayo, Dijon mustard, fresh squeezed lemon juice, grinded pepper and Malden salt or served with peas or mushy peas. (G) (E,MU)
Jumbo battered Cod 8 to 10 oz. This is accompanied with homemade tartar sauce. Comprising of tiny chopped gherkins, tiny chopped onions, parsley, salad cream, Alfie's mayonnaise, Liam perrins sauce, freshly squeezed lemon juice, Maldon salt, crushed black pepper. With hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness, with a side salad consisting of swanned handpicked vine Tomato, freshly cut cucumber slices, crunchy chopped fresh red onion With Bell's coleslaw. made fresh with finely cut cabbage, grated carrot, fine chopped red onion mixed with Alfie's mayo, Dijon mustard, fresh squeezed lemon juice, grinded pepper and Malden salt or served with peas or mushy peas. (G) (E,MU)
Bells Kitchen Roast chicken. This dish is one of the most important dishes on the menu. This dish is cooked to a minimum of one every week giving us 2 portions, we spray with olive oil and pestle and mortar Malden salt and crushed black pepper with some thyme roasted for one hour, cooked to 74c then portioned and served or cooled. The bones are for the many stock pots we make again minimum one every Sunday for the amazing gravy. The Roast Chicken is served Wednesday to Saturday with mash or hand cut chips, with peas or salad you can add gravy free of charge. Or you can have this lovely chicken on a Sunday as a roast. The legs are for kids meals or kids Sunday lunch. must be pre-booked for a sunday
Casserole of the week. Here we will be showcasing beef casserole. Firstly, we source some good quality chuck steak, then cut it into chunks and brown off in the cast iron casserole dish, and add some Maldon salt while Browning. Then we re- move from the heat and brown off the onions and mushrooms and in this case leaks. This does change from time to time. When cooked off we add some flour. We had some nice beef dripping left from Sunday so we added this to the mixture, then we added the chuck steak along with carrots, parsnips and sweet potatoes then we add- ed a pint of doom bar, after this we added the seasoning: thyme, rosemary, English mustard, baileefs and parsley, then this is brought to the boil and the lid put on and cooked at 160 degrees for 30-minutes. Then we bring it out the oven, give it a stir, add some tomato puree and some baby corn. Then put back in the oven for a further one-and-a-half hours stirring every half hour. This is served with Dijon mustard, mashed potatoes and peas. The free accompaniment of melba toast compliments this dish very well.
Chefs lasagna, chef's own recipe comprising of finely chopped onions, chopped mushrooms, tiny chopped carrots, bacon, freshly minced chuck steak, basil, garlic, bay leaf and some more herbs, Malden salt, ground black pepper, cooked with tomatoes to make a lovely Bolognese sauce. Chef then prepares a creamy béchamel sauce to help split the layers of the lasagna, chef's pic of pasta sheet with loads of mozzarella cheese and baked in the oven before serves. With hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness, with a side salad consisting of swanned handpicked vine Tomato, freshly cut cucumber slices, crunchy chopped fresh red onion With Bell's coleslaw. made fresh with finely cut cabbage, grated carrot, fine chopped red onion mixed with Alfie's mayo, Dijon mustard, fresh squeezed lemon juice, grinded pepper and Malden salt or served with peas. (G) (E,MU)
Summer Salad Please select chicken, beef or prawn Marie rose. Salad consists of baby mix leaves, red onion, cucumber, boiled egg, tomato homemade coleslaw, homemade potato salad, cheese and Branston pickle. With your choice of of new potatoes baked potato or hand cut chips (G,M,C,CH)
Home made Steak Burger fresh double minced steak mince to make some steak burgers, the fresh minced Steak is hand mixed with free range eggs, Dijon mustard, tiny, chopped onion, fine grated extra mature cheese, crushed garlic, few herbs, Maldon salt, crushed black pepper. Then rolled into 6 oz balls and hand pressed. cooked to m/w. (G,MU,E,CH,GA) served With hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness With Bell's coleslaw. made fresh with finely cut cabbage, grated carrot, fine chopped red onion mixed with Alfie's mayo, Dijon mustard, fresh squeezed lemon juice, grinded pepper and Maldon salt. The ads Caramelized onions (Freshly chopped white onion cooked with Maldon salt, brown sugar, and balsamic vinegar). Mushrooms (lots of freshly cut fried mushrooms) Fresh cut crispy salad (sliced hand pit vine tomatoes, fresh cut cucumber, freshly sliced red onions, freshly chopped iceberg lettuce) Free-range egg (fried in in sunflower oil sunny side up soft yolk) Blue cheese (chunky cut mature Stilton cheese over burger) Streaky bacon (aged, dried cured streaky smoked bacon) Cheese (slice of extra mature cheese melted over beef burger) Second steak burger Chicken burger (chicken breast burger coated) 3 Beer Battered onion rings (G,MU,E,CH,GA)
Home made Chicken Burger Chicken breast hit with a hammer then put into a flour mix, then into Free rage eggs and milk, then into the chef mix off bread crumbs. Fried in fresh oil then finished of in the oven, how would you like yours (G,E,M,GA) served With hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness With Bell's coleslaw. made fresh with finely cut cabbage, grated carrot, fine chopped red onion mixed with Alfie's mayo, Dijon mustard, fresh squeezed lemon juice, grinded pepper and Maldon salt. The ads Caramelized onions (Freshly chopped white onion cooked with Maldon salt, brown sugar, and balsamic vinegar). Mushrooms (lots of freshly cut fried mushrooms) Fresh cut crispy salad (sliced hand pit vine tomatoes, fresh cut cucumber, freshly sliced red onions, freshly chopped iceberg lettuce) Free-range egg (fried in in sunflower oil sunny side up soft yolk) Blue cheese (chunky cut mature Stilton cheese over burger) Streaky bacon (aged, dried cured streaky smoked bacon) Cheese (slice of extra mature cheese melted over beef burger) Second steak burger Chicken burger (chicken breast burger coated) 3 Beer Battered onion rings (G,MU,E,CH,GA)
Vegan burger . (G,MU,E,CH,GA) served With hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness With Bell's coleslaw. made fresh with finely cut cabbage, grated carrot, fine chopped red onion mixed with Alfie's mayo, Dijon mustard, fresh squeezed lemon juice, grinded pepper and Maldon salt. The ads Caramelized onions (Freshly chopped white onion cooked with Maldon salt, brown sugar, and balsamic vinegar). Mushrooms (lots of freshly cut fried mushrooms) Fresh cut crispy salad (sliced hand pit vine tomatoes, fresh cut cucumber, freshly sliced red onions, freshly chopped iceberg lettuce) Free-range egg (fried in in sunflower oil sunny side up soft yolk) Blue cheese (chunky cut mature Stilton cheese over burger) Cheese (slice of extra mature cheese melted over beef burger) Second vegan burger 3 Beer Battered onion rings
Beef at it's Best. The chef has a good relationship with his butchery team who select the best piece of extra mature meat. they add extra fat to the top this helps with the cooking process and forms the roux of the gravy. The meat is cooked from room temperature, seasoned with freshly grinded mustard seeds and the chefs herbs. Started in a hot oven and basted every 20 minutes and cooked to medium rare, freshly every Sunday. Potatoes = Hand peeled and cut for extra crispiness. Seasoned with rock salt, thyme, flour then roasted in hot sunflower oil. Accompanied with our famous granny's crispy croquette potatoes. Freshly prepared weekly with seasoned mashed potatoes covered in crispy breadcrumbs, made from the crusts from the free complimentary melba toast and butter you receive with every meal. Vegetables = Three different freshly prepared vegetables. The chef scouts the market on a Friday and a Saturday to personal- ly pick the finest and freshest vegetables to be prepared on a Sunday morning. We do aim to cook these just over al dente. If more cooking is required of these please feel free to ask. The giant Yorkshires Made on the busy Sunday morning with free-range local eggs, full fat milk, all-purpose flour, salt and a little bit of herbs. Cooked in a hot oven in hot sunflower oil until tall and crispy. There is joy in the kitchen every time a tray comes out. The star of the show. The Gravy MMMM This is the first pot on the stove at the start of the shift. It consists of chicken bones, onions, peas, carrots, cabbage, a mixture of herbs, broccoli stalks and a few other bits and bobs which are cooked for 3 hours. It is then combined with the beef fat and flour to make a roux. We then add the large helping of red wine. Next we add stock from the pot into the roasting trays to gather all the roasting juices. At this stage, it is time to add from the Stockport slowly. When this is at the right consistency we add some English mustard and simmer for 30 minutes, skimming when nec- essary. At this stage, the seasoning is checked and adjusted if necessary. after all the meats have rested, we add the juices to the gravy. Each meal comes with plenty
The Lamb ( which is a big favorite at Bell's Kitchen) is picked by the chef and prepared on a Sunday. When you know what lamb loves, you grace it with plenty of rosemary and a few other spices to cover this amazing cut of boned lamb leg. The lamb is also cooked from room temperature in a hot oven then low and slow basted every 30 minutes cooked to medium rare. Potatoes = Hand peeled and cut for extra crispiness. Seasoned with rock salt, thyme, flour then roasted in hot sunflower oil. Accompanied with our famous granny's crispy croquette potatoes. Freshly prepared weekly with seasoned mashed potatoes covered in crispy breadcrumbs, made from the crusts from the free complimentary melba toast and butter you receive with every meal. Vegetables = Three different freshly prepared vegetables. The chef scouts the market on a Friday and a Saturday to personally pick the finest and freshest vegetables to be prepared on a Sunday morning. We do aim to cook these just over al dente. If more cooking is required of these please feel free to ask. The giant Yorkshires Made on the busy Sunday morning with free-range local eggs, full fat milk, all-purpose flour, salt and alittle bit of herbs. Cooked in a hot oven in hot sunflower oil until tall and crispy. There is joy in the kitchen every time a tray comes out. The star of the show. The Gravy MMMM This is the first pot on the stove at the start of the shift. It consists of chicken bones, onions, peas, carrots, cabbage, a mixture of herbs, broccoli stalks and a few other bits and bobs which are cooked for 3 hours. It is then combined with the beef fat and flour to make a roux. We then add the large helping of red wine. Next we add stock from the pot into the roasting trays to gather all the roasting juices. At this stage, it is time to add from the Stockport slowly. When this is at the right consistency we add some English mustard and simmer for 30 minutes, skimming when necessary. At this stage, the seasoning is checked and adjusted if necessary. after all the meats have rested, we add the juices to the gravy. Each meal comes with plenty (GA,M,E,G)
The Pork ( which is a big favorite at Bell's Kitchen The Great British loin of pork joint. The butchery team pick a nice loin, score the joint and roll it for preparation for Bell's Kitchen . This joint is also cooked from room temperature and covered with boiling water then dried , basted with olive oil and rock salt. Started off in a hot oven for 20-minutes then reduced in heat and cooked to medium well. The crackling always goes down well. Potatoes = Hand peeled and cut for extra crispiness. Seasoned with rock salt, thyme, flour then roasted in hot sunflower oil. Accompanied with our famous granny's crispy croquette potatoes. Freshly prepared weekly with seasoned mashed potatoes covered in crispy breadcrumbs, made from the crusts from the free complimentary melba toast and butter you receive with every meal. Vegetables = Three different freshly prepared vegetables. The chef scouts the market on a Friday and a Saturday to personallypick the finest and freshest vegetables to be prepared on a Sunday morning. We do aim to cook these just over al dente. If more cooking is required of these please feel free to ask. The giant Yorkshires Made on the busy Sunday morning with free-range local eggs, full fat milk, all-purpose flour, salt and a little bit of herbs. Cooked in a hot oven in hot sunflower oil until tall and crispy. There is joy in the kitchen every time a tray comes out. The star of the show. The Gravy MMMM This is the first pot on the stove at the start of the shift. It consists of chicken bones, onions, peas, carrots, cabbage, a mixture of herbs, broccoli stalks and a few other bits and bobs which are cooked for 3 hours. It is then combined with the beef fat and flour to make a roux. We then add the large helping of red wine. Next we add stock from the pot into the roasting trays to gather all the roasting juices. At this stage, it is time to add from the Stockport slowly. When this is at the right consistency we add some English mustard and simmer for 30 minutes, skimming when necessary. At this stage, the seasoning is checked and adjusted if necessary. after all the meats have rested, we add the juices to the gravy. Each meal comes with plenty (GA,M,E,G)
Gluten free and vegan Cajun sweet potato roulade, filled with vegan soft cheese, a sweet and spicy red pepper and red onion chutney With hand peeled and cut Maris Piper potatoes cooked slowly to soften then cooked fast for crispness, (SO,MU) OR Mediterranean Vegetable TartCrispy basil & maize pastry case filled with a base of slow roasted tomato sauce topped with grilled courgettes red and yellow papers, red onion and cherry tomatoes all baked together & finished with a basil and pumpkin seed crumb. Potatoes = Hand peeled and cut for extra crispiness. Seasoned with rock salt, thyme, flour then roasted in hot sunflower oil. Accompanied with our famous granny's crispy croquette potatoes. Freshly prepared weekly with seasoned mashed potatoes covered in crispy breadcrumbs, made from the crusts from the free complimentary melba toast and butter you receive with every meal. Vegetables = Three different freshly prepared vegetables. The chef scouts the market on a Friday and a Saturday to personallypick the finest and freshest vegetables to be prepared on a Sunday morning. We do aim to cook these just over al dente. If more cooking is required of these please feel free to ask. The giant Yorkshires Made on the busy Sunday morning with free-range local eggs, full fat milk, all-purpose flour, salt and a little bit of herbs. Cooked in a hot oven in hot sunflower oil until tall and crispy. There is joy in the kitchen every time a tray comes out. The veg gravy is made to order with the veg stock and veg or vegan granules Each meal comes with plenty
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