Market Menu

£10.95 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 only right & 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.

Slow Roasted Rare Breed Pork Ribs – Cooked in the Duke’s Sticky Sweet Chilli & Coriander Glaze 

Naturally Smoked Trout Mousse – Fresh Horseradish Cream & Shaved Cucumber – Toasted House Bread  

Slithers of fresh Melon – Set on a Coulis of Blacktyside Farm’s Gorgeous Soft, Summer Red Fruit (v) 

Duke’s Soup – Changes Daily, But Always made by us & Served with our Home Made Bread  

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Slow Roast Confit of Lune Valley Lamb – From John Houldsworth in Kirkby Lonsdale - Gently Cooked for 6 Hours – Buttery Mash – Garden Mint Gravy 

The Duke’s Fishcake – Made by us from Fresh & Smoked Scottish Salmon – Wok Seared Vegetables – White Wine Cream 

Grilled Fillet of Fresh Salmon – New Cheshire Potatoes – Pesto 

Hand Rolled Fresh Pasta – Spencer’s Southport Tomato & Basil Puree, Studded with Roast Aubergines & Courgettes – Crumbled Feta Cheese (v) 

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The Duke’s Legendary Sticky Toffee Pudding – Warm Butterscotch Sauce 

Blacktyside Farm Raspberries – Set in their own Jelly – Crème Chantilly 

Pure Vanilla Seed Ice Cream – Black Cherry Compote

To book call 01606 46264

Some dishes may contain nuts