The Church GreenBritish
Aiden Byrne’s countryside pub where excellent meat comes as standard. Rump of texel lamb, for example, and a huge, British wing rib, (clocking in at 32oz) are typical dishes at the local legend’s acclaimed gastro pub. Aside from meat, the oft-changing menu could include black pudding scotch egg, an elegant pea mousse (on the menu at Byrne’s other restaurant, 20 Stories, at the time of writing), and chicken liver parfait with pear and raisin on artisanal sourdough. Mains take in Asian-style pork belly or herb-crusted salmon while puddings veer towards classics: melting chocolate fondant or pineapple upside down cake with rum caramel and clotted cream. Byrne’s CV is nothing short of stellar: he was awarded a Michelin star, aged just 22, for his menu at Adlards Restaurant in Norfolk. He went on to run The Dorchester Hotel’s two Michelin star kitchen before moving to Lymm, opening Manchester House and, most recently, 20 Stories. The Church Green is a homely kind of operation, run by Byrne and his wife Sarah, and offers a rare chance to eat this famous chef’s food in relaxed surrounds. A winning bet.