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Paul Heathcote’s flagship restaurant is still looking good, providing a great setting for some simple but full-bodied cooking. The menu travels the British Isles, delivering plates of pea &
mint risotto or Cumbrian ham & slow-cooked duck egg, ahead of, say, fillet of cod with a little fish pie, baby leeks & Lancashire cheese mash on the evening carte. At lunchtime, the set
menu shows off star turns such as cream of butternut squash soup, followed by a main course of monkfish with parsnips, curry, watercress & pistachio.
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