Bell & Cross Autumn 2021 - HiRes-20212620.jpg

Lunch Menu






Scallops (GF)

Pan fried scallops, pickled celeriac, caramelised apple & ginger puree, spiced roast pine nuts, celeriac puree

King Prawns (GFA)

Chilli and garlic king prawns, chargrilled focaccia

Salmon (GF)


Tandoori marinated salmon, tarka dahl, black onion seed tapioca crisp

Jerusalem Artichoke (GFA)

Jerusalem artichoke & white truffle soup, chargrilled focaccia

Soft Shell Crab

Tempura soft shell crab, chilli, coriander, red onion salad, siracha, aioli

Three Cheese Souffle (V)

Red Leicester, gruyere, parmesan, and whole grain mustard cream







Light Bites

B&C Burger

6oz Dry Aged Burger Patty, Monterey Jack Cheese, Baby Gem Lettuce, Red Onion, Pickle, B&C Homemade Burger Sauce served in a Brioche Bun with Skinny Fries

Spaghetti Carbonara

Fresh Spaghetti, Pancetta, Parmesan, Garlic and Black Pepper topped with an Egg Yolk

Smoked Ham and Brie De Meaux


Smoked Ham with melted Brie De Meaux and Cranberry Relish served on Malted Brown Bloomer with Skinny Fries

Ruben Sandwich

Pastrami, Gruyere Cheese, Pickles, Sauerkraut, Russian Dressing served on Sourdough Bread with Skinny Fries

Fish Finger Sandwich

Panko Breaded Cod, Tartare Sauce, Gem Lettuce and Tomato Ketchup served on Brown Bread with Skinny Fries

B&C Steak Sandwich  

Flat Iron Steak cooked medium rare, Caramelised Onion Jam, Mustard Mayo and Rocket served on Malted Brown Bloomer with Skinny Fries

Beetroot Hummus Sandwich  

Beetroot Hummus, Roast Peppers, Pumpkin Seed Pesto and Rocket, served on Malted Brown Bloomer with Skinny Fries

Lasagne (V)

Celeriac, wild mushroom and spinach lasagne, garlic focaccia and rocket salad










Fish and Chips

Beer battered cod, chips, tartar sauce, peas​

Lancashire Hot Pot

Slow cooked shoulder of lamb in a rich lamb gravy, topped with sliced potatoes. Served with braised cabbage.

Massiman Beef Curry


Marinated steak, cooked with Thai spices, coconut milk, peanuts and potato. Served with jasmine rice.

Calves Liver

Pan fried calves’ liver, crispy smoked bacon, creamed potato, caramelised onion gravy.

Pie of the Week

Homemade pie of the week, served with chunky chips, a jug of gravy and seasoned veg


Pork Ragu, spinach and ricotta cannelloni with chargrilled garlic focaccia


Handmade faggots, caramelised onion gravy, creamed potato and peas

Blade of Beef

24 hr braised blade of beef, dripping-roast carrots, carrot puree, stout and red wine sauce, horseradish mash, seasonal veg


Pan fried fillet of hake, Jerusalem artichoke voluté, clams, samphire, braised leek, fondant potato

Flat Iron

Chargrilled flat iron steak, chimichurri, rocket and parmesan salad, truffle and parmesan fries








Bread and Olives

Ham & Cheese Croquettes​

Pigs in Blankets

Jerk Chicken Wings​



Beetroot Hummus, Pine Nuts, Pumpkin Seeds & Pitta (VE)  

Halloumi Fries, Chorizo & Red Pepper Chutney​

Asian Pork Belly Bites 

Andalusian Chicken  











Sticky Toffee Pudding

Sticky toffee pudding, salted caramel sauce and clotted cream ice cream


Apple and pear compote, topped with walnut and chocolate crumble, clotted cream ice cream

Panna Cotta (GF)

Blackcurrant panna cotta, honey roast figs, honeycomb, blackcurrant purée

Treacle Tart

Warm treacle tart, ginger and honey ice cream, candied orange

Cheese Board (GFA)

Our cheese selection of the week, quince jelly, grapes, celery and assorted biscuits

Almond Cake (VE)

Warm almond sponge, caramelised apples, apple caramel, vegan vanilla ice cream


Pumpkin and white chocolate cheesecake, candied pumpkin seeds, caramelised white chocolate, honeycomb ice cream


Ginger and pecan chocolate brownie, dulce de leche and mascarpone mousse