TOP LOCAL chef Mark Pemberton is aiming to claim some top accolades with his cooking at the newly re-furbished Inn.
Mark is head chef at The Old Bell Inn, Delph, and proudly uses local suppliers to source the ingredients for his dishes.
He’s aiming to see the 200 year old inn receive an AA Rosette and a place in ‘The Good Food Guide’ in coming months as recognition for the quality and high standard of the food served.
He said: “We serve Great British food with a modern twist. The recent restaurant refurbishment and extension has allowed us to work towards accreditations for food and service. It’s a very exciting time for us.’
He relies on Royton-based butcher ‘Shane’s Quality Meats’ to provide the mouth-watering ox cheek and beef brisket for his hearty steak and ale pie. The beef is braised in Black Sheep bitter then encased in a butter puff pastry and the individual pies are served with hand cut chips, mixed seasonal vegetables and a jug of gravy.
For Mark’s cheese and onion pie, a mature cheddar cheese is used sourced from local Lydgate dairy farm ‘Yates & Son.’ Red onion and leeks are slow roasted and added to the mix which is cooked individually in a butter puff pastry case. This pie is served with salt and pepper wedges, tomato chutney and a mixed salad.
More than a quarter of a million pounds has been lavished on the inn which once welcomed Queen Victoria and her royal entourage.
The restaurant has been extended and redesigned to give a contemporary finish. In addition, four stylish bedrooms have been added giving the inn a total of 18 bedrooms.