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Restaurants & Bars

[Mobberley, Cheshire] Church Inn

Harters | May 18, 2015 07:24 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.

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