Newspaper article Manchester Evening News

Food to See You through a Harsh Winter

Newspaper article Manchester Evening News

Food to See You through a Harsh Winter

Article excerpt

RUSHING up against the Peak District, Greater Manchester has some stunning scenery on its doorstep.

BYou don't have to travel far to escape the city for a breath of fresh air in the sweeping expanse of the National Park.

Just over the Derbyshire border, the spiny ridge of Chinley Churn and Cracken Edge is a popular spot for walkers. Its rugged, rocky beauty is one reason, but I can think of another.

Nearby, The Lamb Inn beckons.

Just off Hayfield Road, the stonebuilt 18th century coaching inn seems to almost burrow into the hillside behind it. Inside, it looks like it's been whittled out of the landscape too: a warren of rooms topped and tailed with stone flagged floors and wooden beams. Coalburning stoves glow from stone fireplaces and candles flicker on the tabletops; it's as cosy a shelter as you could hope to find from the wind-whipped moors around it.

What's cooking? THERE'S a daily-changing menu of British dishes such as rack of Derbyshire lamb and hanging venison skewers, mixed in with more far flung flavours - a Moroccan lamb tagine here, a West African chicken curry there.

Most of it is available on the Sunday menu too, alongside traditional roast dinners (£12.95 or £16.95 with a starter).

A duo of pork (£17) is more pig than is probably medically advisable in one sitting; I'd happily lose the lump of tenderloin to give my undivided attention to the slab of pork belly and its pane of crunchy crackling, which slides away from soft, sticky meat and melting fat.

A deep, dark haggis bon bon prickling with pepper adds more crunch and depth to the plate, along with a rich port gravy.

Lamb Henry (£17) is another beast of a dish: a big, burly, bone-in shoulder of lamb, slow cooked in a sticky and sour minted gravy.

Both come heaped on a thick scoop of mash, with an enormous buttery crushed carrot and swede, a thick scoop of mash and a pile of peas, sprouts and kale, sprouts, peas, kale and a thick scoop of mash. …

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