We have updated our privacy notice - please read the full policy or accept these changes now

Food

Our passion lies in finding quality ingredients and preparing, cooking and presenting them in a modern but unpretentious way. Our menus have a spine of freshly prepared, classic British dishes complemented by more exotic influences from other parts of the world. They change slightly every week, with a more substantial change approximately every month. We upload them to our web site each day before 12 noon so that you may peruse them at your leisure to whet your appetite.

[1522]
null
[1527]
null

Local Gluten Free Menus

Each of our pubs offer a locally written ‘Gluten Free Menu’. Most of our sauces, gravies and dressings have been gluten free for many years. But we have been working with Coeliac UK in order to develop recipes for pastries, flapjacks, shortbreads and the like in order to offer more and more Gluten free dishes.

We adopted Coeliac UK’s training for all of our Managers and Head Chefs along with our already robust training in order to give our teams the knowledge and confidence in this area and we are thrilled to have been awarded Coeliac UK’s accreditation.

[4505,1539]
null

Latest Food News:

Junior chefs day at Village Bakery, Wrexham

A group of our junior chefs were fortunate enough to spend an informative day in the test kitchen of Village Bakery, with their head baker Paul Andrew and his apprentice George, learning all about the process of bread making and the ins and outs of enriched dough.

The chefs were guided through the processes of 'mother dough' which is a sourdough bread starter which is actually 2 years old. It gives the rise to the bread along with its unique flavour. They also learnt the art of fermentation, kneading and proving. Village Bakery have a process in bread making called 'slow dough', which is slowing the process down to improve the final bread product, more time makes a better product.

Read more... and see our previous food articles

[4505,1539]
null

[1524]
null

Food Development Awards

Every summer we run a competition across all of our pubs to crown creators of the best dishes. Each pub enters a junior chef and front of house partnership to represent them in our company wide competition to develop the best starter, main and pudding.

At the grand finals in September all the dishes are judged against each other and the supreme champion is crowned. The winning team enjoy the glory, the admiration and undoubtedly the accusations of bias and double-dealing from all their peers and they also receive a trophy, a case or two of something quaffable to celebrate their success with the rest of their team and a great prize dining experience in somewhere very 'posh and foodie', along with all the other finalists.

As doting customers, we benefit from the fruits of their labours when the delicious dishes are added to their menus.



This year we are very lucky to have our awards sponsored by Royal Greenland.

As a truly vertically integrated company, Royal Greenland is at the centre of a wealth of competences, cultures, knowledge and accumulated experience, bringing wild-caught, high-quality seafood from the North Atlantic and the Arctic Ocean to consumers around the globe.

Food Development Awards 2017
[1525]
null
[1526]
null
×