Nutters

Having outgrown the pub perched high in the hills between Bury & Rochdale that he opened in 1993, Andrew Nutter decamped in 2004 to a vast mansion set in six acres a mile or so down the road. His loyal fans have followed. He may be famous for his wacky TV persona, but his cooking is decidedly less off-the-wall. Crispy chicken & Sandhams creamy Lancashire cheese fritter with mizuna & tapenade dressing for starters, followed by Goosnargh duck melody (breast, confit leg, pithivier) with a peppercorn & chive sauce, & warm treacle tart with Baileys profiteroles & a rum & raisin ice cream for afters, are typical of the style.