Review on Nutters
TV chef and Lancashire wonder boy Andrew Nutter has continued to create waves since moving down the road from his converted pub to a grandiose Victorian Gothic mansion surrounded by acres of parkland.
In true Nutter style, flamboyant new culinary ideas are surfacing all the time, although Andrew still puts his faith in carefully sourced local raw materials and has retained most of his famous signature dishes. A starter of crispy Bury black pudding won-tons with vegetable 'confetti' is one of his trademarks, or you might begin with fillet of brill with 'frazzled' sage and onion plus a potato and beetroot salad. Moving on, the choice extends to a Goosnargh duck 'melody' involving breast, confit leg and pithivier, as well as 'cauliflower cheese' salmon fillet with pea and sherry vinaigrette or roast cod with a corn kernel fritter, salsa verde and 'designer' sea bass fish fingers. Even side orders come with a twist in the tail - 'gingery beer-battered potato pebbles', for example.
Ice creams and sorbets are popular finales; otherwise choose something more elaborate like satsuma and Grand Marnier crème brûlée with blood orange jelly. The cheeseboard is a mighty selection running to some 80 specimens, and the inspired, 200-bin wine list includes plenty of fine drinking from France and the New World.
Nutters is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Andrew Nutter
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Tue-Sun (3.00 - 5.00pm Tue-Sat Afternoon Tea)
Dinner: 6.30 - 9.00pm Tue-Thu (6.30 - 9.30pm Fri & Sat) (6.30 - 8.00pm Sun)
Accepted credit cards
Visa, Master Card