Inns in Oldham
White Hart Inn
51 Stockport Road
Lydgate
Saddleworth
Oldham
Lancashire
OL4 4JJ
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Charles Brierley has known the White Hart intimately since he was a child: he attended the adjacent Sunday school. Suspecting that there might be more to life than Leviticus, he ventured next door to satisfy his thirst for knowledge. Sadly the Revelations were all too brief, because after one pint
his lack of years was cruelly exposed, and he was thrown out.
The pint was so memorable that despite that close childhood shave, he bought the inn.
He and Chef John Rudden have restored it, and the faith of countless food-lovers, by bringing award-winning cuisine and hospitality to this windswept corner of the Pennines. Fortunately altitude doesn1t worry Charles, a keen skier who has worked in the Highlands, the Rockies and Bavaria. Photographs of China and Tibet in the bar remind customers that here is a man destined for the heights, altitudinally and professionally. Absconding from Sunday school to the White Hart is still forbidden unless you happen to be the teacher, but it is a wonderful place for a Sabbatical!
The International Wine and Food Society of
Great Britain Restaurant of the Year 2002
One of nine Commended Restaurants in
The Good Food Guide 2002
One of six Notable Newcomers in
The Which? Hotel Guide 2002
Catey Pub Operator of the Year 2000
Details
Number of Rooms: 12
Number Ensuite: 12
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Facilities
For menu click here
Parking
Children Welcome
Evening Meal Provided
TV in Rooms
Garden
Sample Menu:
Quick Dishes
Open sandwich of chicken and smoked bacon
with a mango and basil dressing
Open sandwich of smoked salmon and smoked bacon
with rocket and cream cheese
Griddled beef and caramelized onion open sandwich
with mustard seed dressing
Bayonne ham, feta and olive omelette with rocket
Starters
Soup of the day with crème fraiche
Demlane mussels of the Shetland isles
Mariniere style
Hot smoked mackerel
with foccacia bread and a rocket and lemon dressing
Fresh Carlingford Loch oysters Platter of 3 with red wine shallot vinegar Platter of 6
Warm haddock brandade with herb crumb
and poached pullet egg
Loch Fyne smoked salmon with crème fraiche
Baked pigeon en croute
with wild mushrooms, Bayonne ham and sherry vinegar jus
Crispy duck and hoi sin spring roll
with cucumber and leek salad
Terrine of home smoked ham shank and mushroom
with warm white pudding and jus dressing
Baked beetroot and goats cheese
with a red chard and horseradish salad
Ravioli of spinach and ricotta
with oregano, and tomato compote
Sausage and mash starter course, see the S. S. Co.
Full choice of different sausages and mashes on page 3
Main
Pan-fried calves liver
with bubble and squeak, crispy onions and bacon jus
Braised lamb shank
with a Rosemary and garlic mash and fine beans
Roast maize fed chicken breast
wrapped in cured ham with a swede gratin
and mushroom jus
Butter roast pheasant breast
with Choucroute, cassoulet beans and thyme jus
Pan-fried Hereford contre fillet of beef
with Anna potato and a bourguignonne of mushrooms
smoked bacon and onions
Pan-roast pork fillet and slow cooked belly pork
with sage potato and a caramelized apple jus
Sausage and mash main course, see page 3
Herb risotto with griddled, aubergine , halloumi
and rocket leaves
Confit garlic polenta with caramelized red onions
baby spinach, poached egg and olive dressing
Fillet of haddock in a beer batter with fried potatoes,
minted peas and caper beurre blanc
Grilled fillet of line caught sea bass
with rocket and Cray fish tagliatelle
Side Dishes
Mixed or green salad
Tomato and mozzarella salad
Feta, red onion, red pepper olive and rocket salad
Fried or new potatoes
Selection of vegetables
Incl. broccoli, carrot, cauliflower, fine beans, mange tout
New season potato mash choice below
Choice of sausage
Cumberland.
Pugh’s piglet and apple.
The Saddleworth: chicken and blackpudding.
Spicy pork and turkey
Plain
Creamed with butter
Red onion and Rosemary
Cheddar cheese and smoked bacon
Pesto, sun dried tomato and basil
Leek and mustard seed
Desserts
Plum and sweet ginger pie
with vanilla ice cream
Walnut tart
with a brandy chestnut cream and maple syrup
Seasonal crème brulee
with shortbread biscuit
Suitable for a celiac diet without the shortbread biscuit
Sticky toffee pudding
with butterscotch sauce and thick cream
Lime Posit with grilled figs on a short bread biscuit
Winter fruit and chocolate terrine
with raspberry compote and fromage frais
Coconut bavarois with lime sorbet,
honey sauce and pistachio nougat
A selection of home made ice cream
A single scoop of home made ice cream
British farm cheese served with home made chutney
Choose one cheese
Or a full selection
see selection over leaf
Suitable for a CELIAC diet without the bread and biscuits. Some breads contain nuts. Please ask.
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