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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