A POPULAR canal-side café in Diggle has launched a mouth-watering change of menu to serve up an Al Fresco dining experience like no other.
Grandpa Greene’s ice-cream parlour and café on Ward Lane offers a tranquil spot for customers to enjoy a cool treat and light bites seven days a week, all year round.
And now, with a top chef Richard Taylor joining the team, they have extended their delicious menu and will also be open in the evening from Thursday to Sunday.
Scrumptious platters and cheese boards, cold sandwiches, salads and even a full English breakfast are just some of the new dishes on offer.
And it can all be washed down with a milkshake, beer, wine or a glass of Prosecco in the evening sunshine in their outdoor seating area or indoor cabin.
Rick Scholes, 23, runs the family business with his parents Carole and Steve, and they are celebrating their tenth anniversary on August 16.
He explained: “We’ve always served food but just light bites before. Now we’ve got a fuller menu and it’s feels a lot more like a restaurant.
“Richard is a really great chef and has made a big difference. He has changed the kitchen around and whipped us all into shape!”
Chef Richard, 23, has years of experience after establishing himself in various well-known kitchens across Saddleworth and Manchester.
Now, ready to take on his own challenge at Grandpa Greene’s, he has diversified the menu to suit an amazing location, using fresh local produce as much as possible.
Richard said: “I’m confident that with a combination of the beautiful surroundings and the quality of my food, this venture will be a roaring success.”
Rick added: “Ice-creams are still the corner-stone of the business as we hope our customers continue to enjoy the exciting range of flavours we have.”
Customers can choose from a mouth-watering range including chocolate, strawberry, vanilla, American Cheesecake, Baileys and bubblegum.
Find out more about Grandpa Greene’s on their website: www.grandpagreenes.co.uk or ring 0770 009 2581. Also find them on Facebook and Twitter.
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