Available in our Art School Cellars Bar, our Light Bites menu encompasses some of our very favourites. Journey under the hustle and bustle of our restaurant, and enjoy a wide selection of dishes depending on your appetite. From Small Plates to a Sharing Charcuterie Platter, relax and revel in delicious food and drink.
These menus are samples as the dishes change on a weekly basis according to market availability
AVAILABLE WEDNESDAY – SATURDAY,
17:00 – 19:00
The Cellars Bar
Snacks & Small Plates
(V, Vg) Gordal olives
£4.50
–
(V) Fresh Art School breads with Cheshire cultured & dulse seaweed butter
£5.50
–
A plate of smoked anchovies & confit tomatoes
£6.00
Chef’s favourite: Pan-roast morcilla & Maynards smoked pork loin
with cherry tomatoes & jus
£12.50
Light Bites & Salads
Terrine of pressed rabbit with tarragon & wholegrain mustard dressing
£14.00
—
Roast breast of salt-aged Cumbrian duck with pistachio sesame crumb,
new season Tomlinson Forced rhubarb & duck sauce
£13.50
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot purée
£12.50
–
(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline
£11.95
–
Pan-seared Loch Fyne scallop served in the half shell
with sea fennel, creamed leeks & potted shrimp
£16.50
Cheese & Charcuterie
‘Guests are politely advised to allow up to 20 minutes preparation time’
Freshly prepared sharing platter Chef’s selection of British artisan cheeses & charcuterie with
Art School breads, Lancashire raw milk butter, dipping oil & aged balsamic
£23.00
Mains
Hay-roast rump and confit shoulder of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes,
spring greens, lamb-fat carrot, aubergine puree, herb-scented citrus feta and natural jus
£26.00
–
Pan fried fillet of custard Peterhead hake with “Champ” potatoes.
Monks beard, and a vermouth & cockle sauce
£19.50
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves
£13.50
Sides
(V) Ratté potatoes with chive & horseradish crème fraiche & cauliflower
£5.50
Dessert
(V) Paris Brest with baked vanilla custard and Granny Smith apple
£14.50
–
Trio of Art School signature desserts
£12.50
Our Light Bites menu is served:
Wednesday to Saturday
5pm to 7pm
Paul Askew