Sam’s doesn’t just do classic British food with a modern twist, it does classic northern food with a modern twist. So, the almost ubiquitous scallop starter comes with a thick slice of homemade black pudding. And a slice or two of pickled shallot, crispy shallots and shallot cream. It all works.
If they have a signature dish, then it’s the corned beef hash which, if the menu is to be believed, is 10 days in the making. It comes in slightly different forms depending on whether you’re having it as a starter or main. As a starter it comes mixed with mashed potato and coated in breadcrumbs, as a fishcake would. It’s served topped with a poached egg and, alongside, a cheffy “swoosh” of homemade brown sauce. It really is rather fab.
Although not quite as fab as the main course version. That comes with new potatoes and creamed onions. There’s still the poached egg and there’s also crispy smoked local bacon (I bet that’s from the Cheshire Smokehouse near Wilmslow). Cabbage and bacon sounded as much comfort food as a bloke could ask for. A generous serving of slow cooked gammon with spring greens and peas in a, perhaps, too liquid cream sauce. It needed a side order of very decent chips to help it down.
The local nature of the menu finds its way to dessert. Although we were too full, the Eccles cake with ice cream and Earl Grey syrup would have been the way to go.
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