Cornichon

“Ingredients and our customers having a wonderful time are what drive us. We get excited about certain ingredients coming into season, and we thrive off positive feedback and the lovely buzz of a busy dining room full of happy guests. Seasonal produce guides our menu, and we source locally where possible. Our milk is from a local dairy, our asparagus is grown a couple of miles down the road, we make ricotta with raw milk from another local dairy, our rapeseed oil and honey is from a family in Macclesfield, we buy flour from Walk Mill down the road, where they grow the wheat and mill it on an old reconditioned mill.”

Burger: made in-house with chuck burger patty, buttery brioche bun, and Chester potato triple-fried fries; Delamere asparagus with ricotta, hazelnuts, and honey; and brunch: home-cured bacon with Cumberland sausage, house-made black pudding, and sourdough.

The commitment to waste reduction sees elements from the pastry section used for cocktails, such as leftover liquor from poaching rhubarb used to make a delicious rhubarb gimlet. They’ll use offcuts of their homemade brownies or two-day-old honeycomb which has lost its crunch in ice cream. All vegetable cuttings go to stock, and leftover Sunday veg become soups. Leftover prep will be used for staff dinner where possible. They are happy to hold stock and have fortnightly deliveries rather than weekly.