Bird At BirtleBritish
Local chef’ Andrew Nutters’ near perfect gastropub .
The big first-floor window at the rear of Andrew Nutter’s pub operation frames the moors – and this pub, a sister to Nutters’ restaurant proper – is an ode of sorts to its’ impressive, rural location, the menu as handsome as the view. Dishes are principally British and Lancastrian recipes, artfully delivered. Sticky slow-cooked Dingly Dell pork belly, a traditional prawn cocktail with artisanal sourdough or tempura Bury black pudding with Lancashire cheese; Nutter doesn’t shy from retro classics, and this menu makes you wonder why we don’t see more of them. Mains, meanwhile, give you what you want; there’s a short rib Birtle Burger, beer-battered cod, oak-smoked haddock with rarebit, home made bangers and gourmet peri peri chicken as well as dry-aged English steaks and an outstanding steak and kidney pudding. Expect more crowdpleasers in the dessert department; peach melba knickerbocker glory and creme brulee, for example while wines cover both showstoppers and schlurpers with seveal bottles drawn from Nutters’ impressive cellar. If you like the sound of this, see also Nutters Restaurant entry.