Spend the evening at The Clarence with the people behind one of Australia’s finest vineyards. (more…)
Spend the evening at The Clarence with the people behind one of Australia’s finest vineyards. (more…)
Seeing as summer has hit Bury, we’ve updated our 2 course menu again in time for the late May bank holiday. Packed with fresh seasonal ingredients and summer flavours, the new menu is available for lunch (12-3pm) and early dinner (5-7pm) between Monday and Thursday, and all afternoon (12 – 7pm) on Fridays.
New starters include a must-try for visitors to Bury; the world-famous Grilled Bury Black Pudding. Chef Liam Rutherford has made a real treat from what can be a heavy ingredient, serving with asparagus, soft boiled egg, delicate dollops of a fantastic roast garlic salad cream and watercress.
Perfect as a summer soup, and beautifully presented for you to ‘pour your own’ is the new Tomato & Watermelon Gazpacho, with compressed honeydew melon, feta and pickled blackberries.
Thanks to some fantastic suppliers we’re now also able to offer our Fish Of The Day as a starter, served with broad beans, tomatoes, pickled baby cucumber and bulgur wheat salad.
The FOTD remains on the main course options too, and is always a great way to see the daily creativity in the kitchen. And of course the Clarence Burger is still available in the deal, alongside three new dishes.
The Chinese Spiced Pork Belly comes with a carrot & sultana salad and parmentier potatoes and is served in a hazelnut crumb with pork sauce. A great balance of light and rich flavours.
The Chargrilled Spatchcock Poussin (or baby chicken) is served with honey glazed apricot, hispi cabbage & bacon, and a chicken jus. It’s a dish that shows the skill of the kitchen and makes the most of a sumptuous seasonal ingredient.
Our Pea & Sundried Tomato Orzo Pasta is a taste of Italian summer, with goats’ cheese and olives to complete the Mediterranean feeling.
With the new service times for the 2 course menu in place, we’re also introducing a little Afternoon Tea special for visitors between 3pm and 5pm (Monday – Thursday). Order any of our sandwiches, plus a muffin or fresh scone with Liam’s homemade jam, and a pot of loose leaf tea or any coffee, for just £10.
For the full 2 course menu, click here.
Want to try it? Book a table online here, or call us on 0161 464 7404.
(Top image: Chinese Spice Pork Belly with Carrot & Sultana Salad, Parmentier Potatoes, Hazelnut Crumb, Pork Sauce)
We’ve been working hard with our suppliers Boutinot wines to find the perfect wines for The Clarence. The latest wine list features wines that massively over-deliver in terms of taste and value. And while we’ve been speaking to their team and, yes, tasting plenty of wines (*hic*), we’ve also been learning lots about what it takes to make, and find, great wine in tough times. So we asked Boutinot expert Adam Youds to write down everything he told us about how 2017 was a bad year for wine makers, but could be great news for drinkers…
Search the internet for “2017 vintage” and it won’t be long before you are awash with articles about how the wine world has witnessed the worst vintage for decades (some stating for 59 years). Many parts of the world have witnessed ‘the perfect storm’ of spring frosts, hailstorms, unrelenting heatwaves and drought that has resulted in devastation of crops and ultimately a lot less available wine to the consumer. To give you an idea, Italy alone will be down by around 2 billion bottles!
So, does this mean that the quality of wine has suffered? Well actually, no. Many producers are keen to point out that their 2017 vintage (what’s left of it) is showing excellent character and depth. Put simply, when the number of grapes per vine is reduced, the concentration and quality of those remaining grapes is dramatically improved.
What it does mean is that we will see the price of wine increase across the board as demand outstrips supply; there simply isn’t enough wine to go around! Maybe this is the time to order a bottle and really savour it. Appreciate where it has come from and what the grape growers and wine makers have had to go through to get that glass in your hand; it’s their livelihood after all.
It is always heart-warming to see our wines enjoyed in such lovely places such as The Clarence, HOME Café Bar and Automatic [Boutinot are now supplying our whole family of restaurants], where the philosophy of people, provenance and passion never wavers, because their beliefs match Boutinot’s so well.
Boutinot Wines are about 60% own production, which means that we’re wine makers before we’re wine suppliers. Our longstanding relationship with grape growers across the world has meant that we have been able to support each other in this testing time to produce the very best wine for the consumer, and most importantly, make sure we have enough to maintain supply. Although we have our own vineyards in England, France, Italy and South Africa, it’s our relationships with the growers and producers that make everything possible.
A great case study of how we work is The Rambler Barbera [the new House Red at The Clarence]. Claudio Manera – who is one of Boutinot’s owners and Chairman (and also heads up the Araldica Winery in Piemonte, Italy) – saw the potential problems that lay ahead and knew that we still needed a great house wine at an affordable price. To do this he declassified some of his DOC Piemonte Barbera grapes. These brilliant grapes would normally make a wine that sits 3rd or 4th on a wine list. By ‘declassifying’ these outstanding grapes and using them for his Vino Tavola (table wine) he’s creating a wine at a lower market price and ultimately making good wine more affordable. The finished wine is one of outstanding quality for the price, a real crowd pleaser and an example of how we won’t be beaten in challenging times.
So, whilst soaking up the perfect food, atmosphere and service I’d recommend a bottle of the Domaine de Vedilhan Serica Viognier, Boutinot ‘Les Cerisiers’ Cotes du Rhone Rose or El Viejo del Valle Pinot Noir, all of which will be a perfect accompaniment as the spring months (finally) start to appear.
The other (equally important) 40% of Boutinot Wines is made up by some serious superstar winemakers and we maybe got a bit overexcited when listing some of our favourites in the new list – Villa Nova Vinho Verde, Keith Tulloch Field of Mars Semillon, Alpha Box & Dice ‘Enigma’ Barbera and Emiliana Organic Coyam (the first organic wine made in South America).
I hope you enjoy them as much as we do.
Main image is of Tignanello Grapes Ready For Harvest in Tuscany in 2017, photographed by Alan Piper, and licensed under Creative Commons. We’ve cropped it slightly, including removing the photographer’s watermark. The original is here on Flickr.
It’s that time of year again when we update our 2 course menu with some seasonal touches to make the most of what’s available.
With Spring just about sprung (honest) we’ve added some lighter flavours, with touches of fruit and fresh spring vegetables bringing a bit of sunshine to the palette, even if it can’t be guaranteed in the beer yard.
The starters now include Ham Hock croquette, which is brilliantly balanced out with grilled spiced Pineapple (yes, really) and a delicate new potato and spring onion salad.
Packed with colour and fresh flavours is the Taboulleh Salad with Compressed Watermelon, Feta, Charred Baby Cucumber and Pomegranate Dressing.
And the final addition to the starters this time is the return of a Clarence favourite; Steamed Welsh Mussels, in a coronation sauce with wedge of crusty bread. It’s bound to be a popular one!
The mains still include the ever-popular burger, sausage and mash, and our Fish Of The Day (always make sure you ask about the FOTD – it’s where Liam uses some of his best ideas) . There’s a little change to our Roast Chicken Supreme, with Pancetta, Peas, Sautéed New Potatoes and Pea Velouté.
For something really Spring-y, go for the Spring Vegetable Risotto with Charred Baby Gem and Baby Corn; lots of really fresh new veg flavours perfect with a glass of something cold and white at lunchtime.
The 2 course menu is still spectacular value at £13.75, and is available from 12 – 7pm, Monday – Friday. See the whole menu at www.theclarence.co.uk/two-course-menu/.
Our new menu for Spring 2018 has gone live today (1 March) with some spectacular new dishes and our chef’s take on a guaranteed lunchtime favourite: the sandwich.
Having been awarded the title of Manchester’s Best Food Pub for the 2nd time in October, we wanted our new menu to showcase the talents of chef Liam Rutherford and his team in a way that would be enjoyed by as many people as possible.
So now you can call in and enjoy the award-winning service and atmosphere of The Clarence, and get a taste of the quality of ingredients and innovation of the kitchen team, while enjoying a quick lunchtime sandwich.
Head Chef Liam Rutherford said “I’m really excited about the quality of ingredients and the flavour combinations we’ve put together for this new menu.
“A sandwich is probably the first thing anyone learns to make as a kid, but we’re showing the same attention to detail and consideration to these sandwiches as we do with our main menu.”
“We think these could be the best sandwiches in Greater Manchester.”
The sandwich menu is available at lunchtime, Monday – Saturday, 12 – 5pm. For a seriously filling lunch you can add a side of spiced fries AND a mug of the soup of the day for just £3. Have a look at the lunch menu here; we’d love to hear which your favourite is once you’ve tried them.
In addition to the sandwiches, we’ve also bolstered our menu of Clarence Comforts, with Fish & Chips, The Clarence Burger, Clarence Hot Dog and the very popular Macaroni Cheese now available on the main menu throughout the week.
The new main course dishes bring a real variety to the menu and showcase our ongoing commitment to doing classic British food with contemporary twists and a flair for innovation and quality. The Beef & Oxtail Suet Pudding with hispi cabbage and creamed mash will be a popular choice, and the Duck Breast with Boulangère potatoes, duck leg spring roll and carrot & anise purée will (we think) be something that customers will really enthuse about once they try it. Fantastic feedback to the Curried Cauliflower Risotto (particularly from our vegetarian diners) means that it too has joined the main menu this time.
There’s plenty more to try and enjoy; you can see the full menu online here, or read our newspaper below.
If you can’t share your love for great food on Valentine’s Day, then when can you?
At The Clarence, Manchester’s Food Pub Of The Year, we serve award-winning food every day of the year. But on Wednesday 14 February, we have some exceptional dishes perfect for two available, in addition to our regular menu. Generously portioned classics, skilfully prepared and dressed to impress.
Our ‘sharing is caring’ menu is only available while supplies last. Order either of the main course dishes between two and we’ll include a bottle of house wine
Each main course includes a bottle of house wine, free.
The Clarence’s full usual menu will also be available on Valentine’s Day, including our regular Wednesday Steak Night offer; buy any two steaks and we’ll add a bottle of house Red free.
To book your next meal with us use the booking form below (opens a new page on resdiary.com to complete your details) or give us a call on 0161 464 7404.
Bookings are being taken for the best New Year’s Eve party in Bury, complete with a decadent dining experience in Manchester’s food pub of the year.
You can now take a look at the special NYE Menu, served from 6.30pm on the evening, and help us plan an evening that will keep you dancing through the first few hours of 2018.
Our DJ Eve will be filling the dancefloor after dinner, both in the bar and upstairs in the Fallen Angel where the cocktails will be flowing. Our Disco theme will take in everything from the funk and soul records that inspired the disco boom of the 1970s to floor-fillers of the disco era and the best tracks inspired by the genre.
Just like our food, the music will be the best, not just the best-known. We’re thinking more Sly & The Family Stone and Chic than Abba and The Bee Gees, but we’d like to know what you want to hear on New Year’s Eve. We’ll put together a party playlist based on your suggestions to play in the pub in the run-up to the big night. Make your suggestions over at our Facebook page here.
******UPDATE: For those who just want to join us for the Disco, without dining, advance tickets are now just £10******
To book your tickets for our NYE Disco (Dining & Dancing, £65 inc 3 course dinner, served 7-8pm, 6.30pm arrivals / £10 excluding dinner, arrive from 8pm) give us a call on 0161 464 7404, email firstname.lastname@example.org, or just call in and chat to any of the staff.