The Walton Arms stands in the heart of Warrington as a gorgeous brick building characterised by its tall, ornate chimneys and stone mullion windows. An intriguing mock Tudor-style façade decorates the grand central entrance. Although originally constructed in 1800, fate dealt the inn an unexpected hand, leading to its reconstruction in 1875. In a bygone era, around the turn of the 20th century, this establishment provided a stopping point for horse-drawn buses. Now, it is part of the Vintage Inns family.
The menus offer a diverse array of cherished classics and beloved country pub favourites, enhanced by seasonal spring dishes that beautifully capture the essence of changing seasons. As you peruse the menu, rest assured that the bar is well-prepared, boasting a varied selection that includes cask ales, fine wines, and a delightful array of British gin, catering to every taste. Depending on your mood and the weather, you can choose to relish the enchanting gardens' beauty or cosy up by the crackling log fires.
Main dishes available Monday through Saturday feature options like mildly curry-flavoured smoked haddock and kedgeree fish cakes with a poached egg, Tenderstem broccoli, hollandaise sauce, and fries. You can also enjoy an indulgent beef and red wine lasagna with garlic ciabatta or dig into a 21-day-aged prime steak burger. This burger is topped with maple-glazed beef brisket, streaky bacon, mayo, smoked Cheddar, cheese sauce, and a delightful southern-fried onion nest on the side.
On Sundays, the menu presents a selection of hearty roasts, each generously served with seasonal vegetables, beef-dripping roast potatoes, Yorkshire puddings, and as much gravy as you desire. You might opt for the Sunday trio, offering sirloin of beef, pork belly with crackling, and turkey breast with stuffing. Alternatively, you can enjoy the classic turkey breast adorned with a maple bacon crumb, served with stuffing and chicken gravy, or indulge in the candied vegetable roast crowned with pumpkin seeds. It's accompanied by tomato sauce, roast potatoes, carrots, green beans, and broccoli.