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The Inn at Whitewell is well known for the quality and consistency of its food. Many of our ingredients are sourced locally. Our head chef, Jamie, and his team take great pride in ensuring every plate is memorable and delicious.
MONDAY - THURSDAY 7.00pm - 9.00pm
FRIDAY - SUNDAY 6.30pm - 9.00pm
SOUP OF THE DAY
Please see the blackboard for the brew of the day.
Always serious food here and made with a traditional but vegetarian stock.
WHITEWELL CHICKEN LIVER PATE
This classic recipe retained for yet another season's menu due to its outstanding populari now probably in its 27th year.
Rich and buttery and served with our own home-made granary toast.
WELLGATE SMOKED SALMON
Smoked for 24 hours by Giles our fishmonger, using a blend of oak and alder chippings, which impart a lovely smooth but distinctive taste.
Or alternatively try our own home-cured gravadlax, very moreish.
THAI CHICKEN SALAD
Carrot, beansprout, bamboo shoots and a spicy peanut sauce.
BRESAOLA OF BEEF
Roast cherry tomatoes, rocket, shaved salted egg yolk.
POTTED CORNISH CRAB
Toasted sour dough, cucumber pickle and avocado puree.
SALAD OF BEETROOT
Whipped mascarpone, roast hazelnuts, za'atar, cider apple dressing.
CRISPY FRIED SQUID
Dusted with sumac and black pepper, roast garlic mayonnaise.
WHITEWELL FISH PIE
Perhaps the dish we are best known for, poached haddock flaked into a creamy sauce with prawi topped with mashed potato and finished under the grill with a cheddar cheese topping
Delicious, rich and served solo, no one would want to put tomato ketchup on this, would they
FISH AND CHIPS
A crispy deep fried haddock in a beer batter, served with our hand cut chips done the proper way with either mushy or ordinary peas, you choose.
ROAST BREAST OF GOOSNARGH CHICKEN
Smoked bacon and apricot stuffing, Hispi cabbage and gratin potatoes.
SLOW ROAST BURHOLME LAMB
Minted lamb and apricot skewer, crushed potatoes and spinach, salsa verde, tomato, garlic and cumin sauce.
CHAR GRILLED SIRLOIN OF BEEF
In our opinion the best cut of local beef hung correctly, tasty and tender.
10oz Sirloin of Bowland beef, roast tomato, flat mushroom, hand cut chips, peppercorn sauce.
ROAST BELLY PORK
With white beans, chorizo and black pudding, sweet potato puree and spiced lightly pickled red cabbage.
Crispy fried prawns, pea puree, pickled fennel, dill cream sauce.
WHITEWELL LANCASHIRE CHEESE AND ONION PIE
The inimitable Mrs Kirkham's Lancashire cheese topped with mashed potato, hand cut chips and honey roast chantenay carrots.
HAND MADE CHIPS
SUGAR SNAP PEAS
MINTED NEW POTATOES
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