Oddfellows in Mellor is a pub with a long and interesting history that dates back to, at least, the early 1700s (full details can be found on their website). Food wise, it is only in recent years that this charming pub's reputation has become one of note.
What “they” say: the Michelin guide says, ‘A complete refurbishment has given Oddies - as it is known locally - a light, uncluttered feel; wood burning stoves add an element of cosiness. The appealing, daily changing menu offers British food with a modern twist.’
What we ate:
My starter: Bury Black Pudding, Poached Egg, Pepper Sauce – a simple tasty dish.
My wife’s starter: Smoked Trout Fillet, Apple & Celery Potato Salad – great quality smoked trout with a creamy and crunchy salad.
My wife’s main: Whole Grilled Lobster, New Potatoes, Green Salad, Garlic Butter – simply grilled with plenty of garlic butter and new potatoes… no nonsense perfection.
My main: Miso-marinated Onglet of Beef, Hand Cut Chips, Rocket & Parmesan Salad – a great dish with excellent chips (see below).
Dessert: Strawberry Cheesecake – out of the two of us my wife is the cheesecake aficionado, but we both agreed that this was the best example we have had for quite sometime.
Food high points: a good onlget (hanger steak) is always a flavourful cut of meat - this piece had been beautifully cooked with just enough charring to add that delicious flame-grilled note without overpowering; the umami rich miso also worked a treat to enhance the meaty flavours… a fab dish.
Food low points: no “low points” – everything was well cooked; the menu had a suitable degree of choice and provided good value for money.
Service: friendly, swift and efficient.
Décor / ambience: a welcoming atmosphere from friendly staff and locals alike. The décor is traditional and rustic with a feeling of authenticity fitting the age and history of the building without being old-fashioned or rundown. There is a lovely dining room upstairs but we chose to eat in the bar area.
Verdict (Would I return?): a top local boozer, steeped in history and serving great food… what’s not to love?
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