The Bulls Head summer menu will begin on Saturday 15th June and features such starters as Yorkshire Chorizo and Scallion Hash with a poached hens egg or a Red Onion, Shallot and beetroot tart with Kidderton Ash Goats Cheese then there is a Smoked Haddock and Spinach ‘Omelette’ with dressed leaves.
Main courses include Slow cooked ‘Pot Roast’ Chicken Stew with New Potatoes, Cherry tomatoes and summer Greens or Pan-Roasted Cheshire Lamb Rump finished with fresh beetroot, new potatoes, tomatoes and sugar snaps with a redcurrant gravy and there is a Slow Cooked Pork Belly, Braised Braeburn, Clonakilty black pudding with a cider and sage gravy or Sweet Honey Cured Gammon Chop with creamy mashed potato, Parsley Cream sauce and summer greens. For the fish lover we have Pan Roasted Fillet of Hake wrapped in English Air dried ham with a haricot bean and tomato stew and for the lighter appetite a Yorkshire Rydale Cheese, toasted walnut and warm fig
Puddings are light and summery too with a Lemon Tart served with Lime Crème Fraiche or Summer Pudding with mixed berries and clotted cream or the naughty Irish Whisky Chocolate Tart with Chantilly Cream
As for Cheese look out for…………
BULL’S HEAD SEASONAL CHEESE BOARD
Mike, Steve and Lloyd select our cheeses from only British cheese farms recommended by our Cheese ‘Champion’ Carole from the famous Chester Cheese Shop, All served with chutneys and biscuits, celery and grapes. We recommend either a 12 Year Old Redbreast Irish whiskey or a Pedro Ximenez chilled, sweet Sherry with your cheese board both match wonderfully.