The Red Fox
Menu with Prices in the UK

Thick-cut dry-cured smoked back bacon and a free-range fried egg served on toasted country sourdough with tomato chutney (served at morning & festive brunch sessions).

Seasoned Hass avocado smash with lime, chilli flakes, and two soft-poached Cheshire farm eggs on grilled artisan sourdough.

Flaky all-butter French pastry baked golden and served warm with Cheshire churned butter and preserve.

Daily chef-prepared seasonal vegetable soup served piping hot with warm crusty sourdough bread and salted butter.

Hand-cut Cypriot halloumi fingers fried crisp in light seasoned batter, garnished with pomegranate and sweet chilli dipping sauce.

Tender squid rings tossed in Sichuan salt and cracked black pepper, served with fresh lime wedge and garlic aioli.

Smooth velvety chicken liver pâté topped with clarified butter, served with spiced plum and apple chutney and toasted brioche.

Slow-roasted crispy pork belly cubes glazed in blossom honey and wholegrain mustard with apple and celeriac slaw.

Selection of freshly baked focaccia and sourdough slices with marinated Nocellara olives, extra-virgin olive oil, and aged balsamic.

Sustainable haddock fillet in crisp real-ale batter with hand-cut chunky chips, minted mushy peas, and house tartare sauce.

Lighter lunchtime portion of our signature ale-battered haddock with chunky chips, crushed peas, and tartare sauce.

Slow-braised British beef chuck in rich dark ale gravy baked in shortcrust pastry, served with buttery mash, spring greens, and extra gravy.

Chargrilled British steak patty in a toasted brioche bun with mature cheddar, smoked streaky bacon, gem lettuce, tomato, burger sauce, and skin-on fries.

Seasoned British pork and smoky Spanish chorizo patty topped with melted Manchego cheese, red pepper relish, and crispy fries.

Three coiled Cheshire farm Cumberland pork sausages over wholegrain mustard mash with buttered kale and rich red onion gravy.

Pan-fried herb-crusted smoked haddock and salmon fishcake served with wilted spinach, a soft-poached egg, and warm chive butter sauce.

Tender slow-cooked Welsh lamb shoulder with dauphinoise potatoes, roasted Chantenay carrots, buttered savoy cabbage, and rosemary jus.

Crispy-skinned sea bass fillets over crushed herb new potatoes, tenderstem broccoli, and saffron shellfish cream.

Aromatic coconut and tomato curry simmered with chickpeas, roasted sweet potato, and baby spinach, served with basmati rice and coriander naan.

Pan-seared potato gnocchi tossed with woodland mushrooms, baby spinach, garlic cream, aged parmesan, and truffle oil.

28-day dry-aged sirloin steak chargrilled to your liking, served with chunky chips, flat mushroom, roasted vine tomato, and rocket.

Richly marbled 10oz rib-eye seared over chargrill for maximum succulence, accompanied by hand-cut chunky chips, roasted tomato, and flat mushroom.

Lean, flavoursome 28-day aged rump steak topped with melting parsley and garlic butter, served with chunky chips and watercress.

Thick-cut prime British gammon steak topped with a free-range fried egg and chargrilled pineapple ring, served with chunky chips and garden peas.

Pink-roasted British beef topside with homemade Yorkshire pudding, crisp roast potatoes, honey-glazed carrots, greens, and pan gravy.

Succulent pork loin with crunchy crackling, sage and onion stuffing, Bramley apple sauce, roast potatoes, seasonal vegetables, and gravy.

Dual-meat Sunday feast combining sliced roast topside of beef and roast pork loin with crackling, Yorkshire pudding, and all traditional trimmings.

Choice of mini sticky toffee pudding or warm triple chocolate brownie paired with any regular tea or barista coffee.

Thick-cut Maris Piper chips twice-cooked until fluffy inside and crisp outside with sea salt flakes.

Golden crispy French fries dusted with crushed sea salt and fragrant chopped rosemary.

Crispy skin-on fries drizzled with white truffle oil and showered in finely grated aged parmesan.

Tender cauliflower florets baked in mature cheddar and mustard cheese sauce until bubbling and golden.

Thick sweet onion rings dipped in cask-ale batter and fried golden.

Steamed tenderstem broccoli, savoy cabbage, and green beans tossed in lightly salted butter.

Rich creamy pan sauce infused with crushed green and black peppercorns, beef stock, and a splash of cognac.

Warm emulsified butter sauce whisked with egg yolks, white wine vinegar, shallots, and fresh tarragon.

Velvety melted Stilton blue cheese sauce balanced with ruby port reduction—ideal for steaks and burgers.

Smooth mayonnaise whipped with roasted garlic, lemon juice, and fresh parsley.

Botanically brewed fiery British ginger beer crafted with fermented ginger root and herbal extracts.

Hand-picked English elderflowers blended with fresh lemon juice and sparkling spring water.

Chilled classic glass-bottle Coca-Cola served over ice with a slice of lemon.

Zero-sugar crisp cola served chilled in a glass bottle with ice and lemon.

100% pure not-from-concentrate British pressed apple juice or Valencia orange juice.

Pure Yorkshire spring water served chilled in a recyclable glass bottle.

Double-shot ethically sourced espresso topped with velvety micro-foamed whole or oat milk.

Moist date sponge soaked in butterscotch toffee sauce, served with Cheshire Farm vanilla pod ice cream.

Rich fudgy dark chocolate brownie served warm with chocolate fudge sauce and Cheshire Farm vanilla ice cream.

Baked Bramley apples and hedgerow blackberries under a golden oat and butter crumble, served with warm vanilla custard.

Three generous scoops of local Cheshire Farm ice cream or fruit sorbet (Salted Caramel, Honeycomb, Vanilla, Strawberry, or Mango Sorbet).

4oz British beef burger in a soft toasted bun with optional melted cheddar, skin-on fries, and garden peas.

Hand-breaded chicken breast goujons served with crispy fries and choice of baked beans or sweet garden peas.

Tender penne pasta tossed in smooth roasted tomato and basil sauce with optional grated cheddar cheese.