Market Menu

£9.95 for 2 courses

12 - 2:30 / 5:30 - 7pm

Monday to Friday

Here at the Duke, in the middle of the glorious Cheshire plain, we feel it’s onlyright & proper to support our local Farmers, Artisans' and Producers.People like Ken Webb with his amazing Hereford/Limousin cross bred and hung for21 days at Cheadle Farm, some two miles from the Duke.The list goes all through our menu, Pete Moseley’s Potatoes from Peover, Dennis Bamford’s Asparagus, fresh daily from his farm at the end of the road.John Houlsworth for his amazing low fell lamb & outdoor pork, David Levings,Rising from 2.00am every morning to secure the prime fish, to them and many more, Thanks,David & Matthew Mooney.

TERRINE OFLUNE VALLEY LAMB, INFUSED WITH CUMIN & ROSEMARY – ROSEMARY JELLY, MADE FROM HOME GROWN HERBS, AND TOASTED HOME-MADE BREAD ORGANIC

STROZAPRETTI PASTA – FINISHED WITH SUMMER PEAS, LEEKS & CHESHIRE CHEESE (V)

FRESH CHARENTAIS MELON – BALSAMIC STRAWBERRIES

THE DUKE’S FRESHLY MADE SOUP – SERVED WITH OUR HOUSE BAKED BREAD

TOMATO, BABY ARTICHOKE & BALSAMIC ONION TART – FRESH HERB OIL (V)

CONFIT OF OLD SPOT PORK – FROM ALLISON NICHOLSON AT APPLEGARTH FARM, MIDDLETON UP IN CUMBRIA – SLOW ROASTED TO RELEASE ALL THE WONDERFUL FLAVOUR & GRAVY - NEW CHESHIRE POTATOES & GREEN VEGETABLES

FREE RANGE CHICKEN BREAST – BRAISED IN A WHITE WINE CREAM, INFUSED WITH OUR OWN HOUSE ROASTED HAM & FRESH HERBS – NEW CHESHIRE POTATOES

FRESH EGG PAPPERDALLE – SHREDDED CHICKEN, RED WINE & MUSHROOMS – SHAVED PARMESAN THYME

CRÈME BRULEE – THE ORIGINAL BELLE EPOQUE RECIPE, (OVER 230,000 MADE AND EATEN) INFUSED WITH FRESH THYME

THE DUKE’S LEGENDARY STICKY TOFFEE AND DATE PUDDING SERVED WITH WARM BUTTERSCOTCH SAUCE

FRESH APRICOT AND MADEIRA SOUSED RAISIN CRUMBLE SERVED WITH PROPER VANILLA CUSTARD

To book call 01606 46264

Some dishes may contain nuts