Slow-Cooked Feather-blade of Beef with Manchester Mustard Mash


The Beef

Shoulder of Yorkshire Dales beef cooked low and slow in our homemade red onion and beef gravy. Over time the fat fully renders and the meat takes on unparalleled tenderness whilst maintaining succulence.

The Accompaniments

Roasted red onions 

Our warming yellow and black (like the bee) Manchester Mustard mashed potatoes

Sautéed kale

The Gravy

Our gravy is homemade and created using beef bones, a flavourful mirepoix and roasted red onions.

It is packed with flavour and intensity, perfect to match the heat from the mustard mash and the tenderness of the beef.

Celery, mustard, sulphites, gluten, milk


Homemade Horseradish Cream for a touch more heat

Cranberry and Red Onion Relish for a little sweetness to balance the heat from the mustard


Sam's Homemade Sticky Toffee Pudding with Toffee Sauce

Sam’s home-made sticky toffee pudding with sticky toffee sauce

Lemon Posset with Macerated Cheshire Strawberries & Toasted Almond Granola

Local dairy fresh double cream, sugar and the zing of fresh lemon juice. Refreshing and intoxicatingly indulgent.

Topped with macerated sweet Cheshire strawberries and our homemade toasted almond granola.

Andreas Shiraz, Bovlei Valley, Wellington, Western Cape, South Africa, 2017

Rich red fruits, deliciously full with a spicy finish. The perfect partner to beef.

Chateau de Camarsac, Bordeaux, Merlot

A classic combination. And a really classy wine. This one is soft, rich and perfect with red meat.


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