The Black Friar
Menu with Prices in the UK

Warm crusty artisan sourdough served with whipped roast beef dripping butter and cultured sea-salt butter.

Twice-cooked crackling pork scratchings dusted with sea salt and served with tangy spiced Bramley apple puree.

Pressed slow-cooked ham hock terrine with piccalilli vegetables, toasted sourdough soldiers, and pickled cornichons.

Gin and dill-cured Scottish salmon with horseradish crème fraîche, pickled cucumber, and crisp rye crackers.

Caramelised hand-dived scallops served over velvety cauliflower puree with crispy smoked pancetta crumb and herb oil.

Velvety British root vegetable soup finished with chive oil and warm crusty sourdough.

Lightly battered crispy squid rings with saffron garlic aioli, charred lemon, and fresh red chilli.

Slow-braised British beef chuck in rich dark Manchester ale gravy encased in suet-butter pastry with creamy mash and greens.

Mrs Kirkham's Lancashire cheddar, caramelised sweet onions, and braised leeks baked in golden pastry with mash and vegetarian gravy.

Traditional Lancashire-style lamb hot pot topped with crisp sliced Maris Piper potatoes and served with pickled red cabbage.

Fresh North Sea haddock in crisp cask-ale batter with triple-cooked chips, crushed minted peas, and house tartare sauce.

Thick-cut roasted cod loin with braised fennel, crushed new potatoes, and a warm mussel and white wine butter sauce.

Golden puff pastry filled with roasted celeriac, chestnut mushrooms, and spinach, served with mash and rich vegan red wine jus.

Dry-aged Lancashire beef patty, smoked streaky bacon, Lancashire cheddar, onion jam, and pickles in a brioche bun with triple-cooked chips.

Flank steak grilled medium-rare over coals, sliced and served with triple-cooked chips, watercress, and chimichurri or peppercorn sauce.

28-day dry-aged marbled ribeye steak with triple-cooked chips, roasted plum tomato, garlic portobello mushroom, and watercress.

Tender centre-cut British beef fillet grilled to order with triple-cooked chips, roasted flat mushroom, and dressed watercress.

Free-range chicken breast marinated in thyme and garlic, served with buttered greens, skin-on fries, and tarragon jus.

28-day dry-aged Cheshire beef sirloin served pink with beef-fat roast potatoes, giant Yorkshire pudding, seasonal veg, and gravy.

Herb-roasted half free-range chicken with sage and onion stuffing, roast potatoes, Yorkshire pudding, seasonal veg, and gravy.

Plant-based mushroom and celeriac Wellington served with olive-oil roast potatoes, maple carrots, greens, and vegan gravy.

Pre-ordered table centrepiece pie for up to 4 guests served with creamy mash, buttered seasonal greens, and extra tarragon gravy.

Pre-ordered monumental steak and bone-marrow pie for 2–4 diners served with mash, greens, and rich ale gravy.

Hand-cut Maris Piper potatoes triple-cooked until glass-crisp outside and fluffy within, dusted with sea salt.

Velvety whipped potato enriched with salted Lancashire butter and warm double cream.

Tenderstem broccoli, spring cabbage, and green beans tossed in cultured butter and cracked black pepper.

Crisp skinny fries drizzled with white truffle oil and grated Mrs Kirkham's Lancashire cheese.

Crisp seasonal leaves, radish, and fresh herbs in a wholegrain mustard vinaigrette.

Classic velvety cream and beef stock sauce infused with crushed green peppercorns.

Deep, glossy house-reduced roasting jus enriched with roasted bone marrow.

Rich melted Colston Bassett Stilton sauce balanced with ruby port.

Warm emulsified butter sauce infused with white wine vinegar, shallots, and fresh tarragon.

Child-sized crispy battered haddock with skinny fries and garden peas.

Mini Lancashire beef burger with melted cheddar in a soft bun served with fries.

Two butcher's pork sausages with creamy mashed potato, peas, and mild gravy.

Smaller portion of roast beef or chicken with roast potatoes, Yorkshire pudding, veg, and gravy.

Warm Medjool date sponge drenched in butterscotch sauce with clotted cream vanilla ice cream.

Rich 70% dark chocolate ganache tart served with salted caramel ice cream and honeycomb.

Silky Madagascar vanilla custard under a crisp caramelised sugar crust with homemade shortbread.

Selection of Mrs Kirkham's Lancashire, Stilton, and Brie with orchard chutney, grapes, and sourdough crackers.

Chilled draught Coca-Cola, Diet Coke, lemonade, or pressed orange, apple, or cranberry juice.

Botanically brewed fiery ginger beer served over ice with fresh lime.

Non-alcoholic botanical spirit shaken with blackberry puree, elderflower tonic, and fresh mint.

Distilled herbal non-alcoholic spirit over ice with Fever-Tree Indian tonic and rosemary sprig.

Freshly ground specialty Manchester-roasted espresso served black or with hot milk.

Double espresso layered with velvety steamed whole, semi-skimmed, or oat milk.

Proper Northern brew served in a teapot with cold milk on the side.