+
Restaurants & Bars

[Mobberley, Cheshire] Church Inn

Harters | May 18, 201507:24 AM    

The Church is owned by the same people who own the Bull’s Head at the other end of the village. But this is no mini-chain in the making. The menus are different and, unfortunately, so is the cooking. This really was not as good a one course lunch as we’ve eaten at the Bull. It wasn’t at all bad, of course – the issue is more with presentation than flavour.

Guaranteed to piss me off is serving my lunch on a board, rather than a plate. We’ve had proper crockery for centuries and a return to medieval times is not “retro”, however fashionable it seems to have become. My steak and ale pie came on a board, along with the chips and peas. Not actually on the board – that would be bad enough. Oh no. On top of the board, is one dish with the pie in it. Another with the chips. A third with the peas. It’s fecking impossible to eat properly. Which is a shame, as the pie filling was extremely tasty, even if the thin pastry topping could have done with another couple of minutes to give it some colour.

I’m glad to see there’s a fightback with the “We want plates” campaign - http://www.dailymail.co.uk/femail/foo...

(With apologies for linking to the Daily Prejudice)

My partner had ordered a haddock and spinach tart from the “light lunch” menu. Now, call me a grumpy old pedant if you will, but there’s an expectation of what a tart is. It’s a baked dish of a filling inside a shortcrust pastry base and sides (no top). What it isn’t is some haddock and spinach cooked in a sauce, plated up and topped with a small rectangle of puff pastry. No doubt, there’s a name for that, but it ain’t “tart”. Tasted fine even though it looked something of the dog’s breakfast.

I suspect our future lunch trips out to Mobberley will be to the Bull’s Head which will be handy because we’ll be able to keep an eye on their next development. They’ve just bought the old Roebuck pub, directly opposite the Bull with the intention of turning it into a B & B with “proper restaurant”. Sounds promising as the starting point seems to be baking their own bread. They're not starting work till autumn.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...

Foil Packets Are Your Best Camping Food Friend
Recipe Round-Ups

Foil Packets Are Your Best Camping Food Friend

by Joey Skladany | Going camping? Foil packets are the best way to cook your food (and they're pretty great in the oven...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.