The Church Inn Cheadle Hulme
Menu with Prices in the UK

Prime British beef sirloin oven-roasted with garlic and fresh thyme, served pink with beef dripping roast potatoes, giant homemade Yorkshire pudding, seasonal glazed vegetables, and rich red wine beef gravy.

Succulent roasted Cheshire turkey breast served with homemade sage, cranberry, and pork stuffing, bacon-wrapped pig in blanket, crispy roasties, Yorkshire pudding, and poultry gravy.

Thick-cut roasted Cheshire gammon glazed with English mustard and local wildflower honey, pork and cranberry stuffing, pig in blanket, roast potatoes, Yorkshire pudding, and cider gravy.

The ultimate Sunday feast featuring slices of roast beef sirloin, roast turkey breast, and honey-glazed gammon, two giant Yorkshire puddings, double pigs in blankets, extra roast potatoes, cauliflower cheese, seasonal vegetables, and rich gravy.

Handmade savory nut roast of brown lentils, toasted walnuts, butternut squash, and herbs, served with golden roast potatoes, Yorkshire pudding, seasonal greens, and vegetarian red wine gravy.

Crisp and towering homemade batter pudding swimming in hot red wine beef gravy.

Three prime Cumberland chipolatas wrapped in crispy dry-cured smoked streaky bacon.

Tender cauliflower florets baked in a velvety English mature cheddar and mustard cream sauce, topped with toasted herb breadcrumbs.

Crispy beer-battered discs of authentic Bury black pudding served with warm Bramley apple compote and watercress.

Golden-fried halloumi cheese batons dusted with smoked paprika, served with homemade spicy Bloody Mary mayonnaise.

Chef's freshly prepared seasonal soup served with garlic brioche croutons and warm crusty ciabatta bread with salted butter.

Silky smooth chicken liver parfait infused with cognac and herbs, topped with clarified thyme butter, served with sticky red onion marmalade and toasted sourdough.

Twice-cooked crispy Cheshire pork belly chunks tossed in a sticky sweet gochujang and honey glaze, toasted sesame seeds, and house kimchi slaw.

Plump British king scallops pan-seared in garlic butter, served with wild fricassee mushrooms, garlic croute, and crispy prosciutto ham.

Oak-smoked Scottish salmon ribbons and Atlantic cold-water prawns tossed in spicy chipotle Marie Rose sauce, diced avocado, and crisp tortilla crisps.

Generous feast board for two: Korean crispy pork belly bites, crispy halloumi, chicken liver parfait, seafood fishcakes, artisan breads, house pickles, and dips.

Slow-braised British beef steak and Robinsons Unicorn ale encased in buttery shortcrust pastry, served with creamy mashed potatoes, seasonal garlic green vegetables, and red wine gravy.

Creamy crumbly Lancashire cheese, slow-braised sweet onions, and Maris Piper potato encased in golden pastry, served with twice-cooked chips and baked beans or mushy peas.

Large sustainable haddock fillet coated in light, crispy Robinsons ale batter, served with twice-cooked seasoned hand-cut chips, marrowfat mushy peas, and homemade tartare sauce.

Three thick Cheshire pork and leek sausages grilled over flame, served on wholegrain mustard mash with rich caramelized onion and red wine gravy and cavolo nero greens.

Crisp-skinned sea bream fillet served over minted buttered baby new potatoes, wilted baby spinach, and a silken lemon caper beurre blanc.

Prime British beef steak burger in a toasted brioche bun with smoked bacon, melted mature cheddar, crisp baby gem lettuce, beef tomato, and house club sauce, served with seasoned chips.

Crisp spiced onion, sweet potato, and fresh coriander bhaji patty in a toasted vegan bun with wild rocket, mango chutney, and cooling vegan mint raita, served with seasoned chips.

Italian potato gnocchi pan-fried golden with sweet pimento peppers, red onion, baby spinach, garlic, and sun-blushed tomatoes, topped with a fried free-range hen's egg.

Tender roast British chicken breast sliced over crisp baby gem leaves, brioche croutons, smoked bacon lardons, shaved parmesan, and creamy anchovy Caesar dressing.

Dry-aged British grass-fed sirloin char-grilled to order, served with grilled flat mushroom, roasted plum tomato, twice-cooked chips, and creamy green peppercorn sauce.

Thick-cut British Maris Piper potatoes twice-cooked until crisp and seasoned with rosemary sea salt.

Giant sweet Spanish onion rings dipped in Robinsons ale batter and fried golden crisp.

Steamed tenderstem broccoli, green beans, and sweet sugar snap peas tossed in garlic herb butter.

Peppery wild rocket tossed with aged balsamic reduction, extra virgin olive oil, and shaved Italian parmesan.

Traditional dark date sponge baked fresh, smothered in warm homemade butterscotch sauce, served with Cheshire Farm clotted cream vanilla ice cream.

Stewed tart Cheshire Bramley apples and sweet blackberries topped with a golden buttery oat crumble, served with piping hot vanilla custard.

Rich dark chocolate fudge sponge warmed through with melted Belgian chocolate drizzle and a pot of pouring double cream.

Three scoops of locally made Cheshire Farm dairy ice cream (Vanilla Pod, Salted Caramel, Strawberries & Cream, or Mint Choc Chip) with wafer curl.

Carefully selected Lancashire creamy cheese, Blacksticks Blue, and Cheshire mature cheddar with artisan crackers, grapes, and apple chutney.

The flagship cask bitter brewed in Stockport by Robinsons since 1896. Rich, fruity, and gently bitter with goldings hops (4.2% ABV).

Award-winning premium British golden ale crafted by Bruce Dickinson and Robinsons Brewery, featuring cascade, bobec, and goldings hops (4.7% ABV).

Crisp and vibrant golden ale brewed with amarillo hops, presenting zesty herbal citrus aromas and fresh finish (3.8% ABV).

World's Best Ale winner: rich, dark, and warming with deep notes of chocolate, port, and roasted malt (8.5% ABV).

Crisp, medium-dry English cyder crafted in Suffolk from whole-pressed bittersweet apples (5.5% ABV).

Locally distilled Cheshire dry gin with juniper, pine needles, and lemon balm, served with premium Fever-Tree tonic and lime.

Botanically brewed vintage Northern herbal soda featuring natural extracts of dandelion and burdock root.

Pot of fresh Yorkshire Gold tea with fresh milk, or freshly ground espresso-based Americano coffee.