The Hinchcliffe ArmsBritish
Full-on British food delivered with flair and imagination. Putting the goodness of earth, river and sea on a plate, head chef and game expert Robert Owen Brown possesses both skill and character to turn locally caught creatures into the kind of hearty dishes you’ll really want to eat. Former head chef at The Bridge, ROB was an early adopters of the Manchester Egg (a Scotch Egg variant with black pudding wrapped around a pickled egg). Expect equally flavour-packed cooking here – crispy black pudding potato cake with tarragon sauce, for example, or hickory-smoked corn-fed chicken salad with parsnip crisps, alongside mains which celebrate traditional British cuisine. Whole roast grouse with game chips, and bread sauce, Cornish octopus with homemade saffron mayo, loin of local lamb or pheasant breast are typical. Desserts such as bread and butter pudding, ROB’s signature Vimto trifle, and selection of chocolate mousses, top off a hearty feast – and there’s a solid wine list too. Beers are supplied by Mancunian brewers JW Lees, little surprise give the impact that Owen Brown has made in the city. And the setting is perfect too; a real country pub, dating back to 1850 with open fires. What more could you want?