Sorry, but your web browser is too old to display this page properly.
Please update it to the latest version or switch to a more modern browser,
Google Chrome or
Internet Explorer 11 (they're all free).
South African-born Ernst Van Zyl has the kind of CV most chefs dream about, with stints at The Fat Duck, Noma and
Restaurant Frantzén in Stockholm under his belt – so it’s rather surprising to find him snuggled away in a neatened-up pub surrounded by well-manicured Cheshire countryside. There’s room in the bar
for thirsty locals, but Van Zyl’s bold (if occasionally jumbled) cooking is the real draw. Flourishes such as a crisp, ethereal beetroot meringue sandwiched with blue cheese cosset guests before
dishes such as the ‘TLC salad’ (21 raw, cooked and pickled ingredients) start to confound expectations. Well-chosen produce receives fiddly high-end treatment, as in Chelford lamb rump with
broccoli purée and delicate, merguez-style sausage, while malva sponge pudding with apricots, buttermilk and rooibos jelly pays homage to Van Zyl’s roots. Prices are refreshingly “normal” and
there’s a sharp terroir-led wine list too.
Are you the restaurant owner?
Click here for Links & Logos
Are you making a general enquiry or enquirying about private rooms?
If you want expert advice on the best private rooms and their availability use our free Square Meal Concierge service and earn extra Square Meal Rewards points with every booking.
You are making an enquiry at
The Lord Clyde
By clicking 'SEND' you agree to the Square Meal User Agreement
Please wait while we are sending your e-mail ...