fried until crisp, served with Steve’s Secret Dipping Sauce (now available to take home in jars).

with smoked haddock, fresh peas and leeks

baked in their shells with garlic butter and gruyere and topped with breadcrumbs

fried until crisp with limes and sesame seeds, served over noodles

white fish and smoked haddock cooked in white wine, cream and dill. Creamy mashed potato grilled with Wensleydale cheese.

served with real chips, watercress and shallot salad, roasted vine tomatoes and peppercorn sauce.

braised in ale with fresh herbs topped with puff pastry. Served with either real chips or creamy mash.

over buttered spinach and served with brown shrimp beurre noisette.

over Dauphinoise potato with a creamy wild mushroom sauce.

served with pak choi, spring onions, ginger and fresh watercress.