The spring menu is now available at The Northern and the team received a sneak peek of the new dishes, designed by Head Chef Adam Jenyon.
The menu is seasonally influenced and offers a twist on the traditional Northern classics. Favourites amongst the team were the cod cheek scampi starter which Assistant General Manager, Nadia Boukra, described as ‘really fresh and tasty,’ as well as the corned beef hash cake with Garstang blue dressing.
The Lancashire butter pie main course was another firm favourite with the team. Restaurant Manager, Chris Simpson, suggests adding a side of Lancashire cauliflower cheese or the triple cooked chips for an extra treat. The Northern fish pie is back on the Spring menu but is creamier than ever.
The team were eager to taste the deep-fried jam butty, and this didn’t disappoint! The new dessert has a jam doughnut feel but with added indulgence. The knickerbocker glory also comes highly recommended by Lucy Heywood, Restaurant Supervisor.
The new menu features exciting vegan options such as a tikka cauliflower steak which is full of flavour, and almost all menu items can be made gluten free.
Book your table online today and discover your spring favourites.