We tried one of the UK’s best independent restaurants right here in Lancashire
A Lancaster restaurant recently earned its place in a list of the UK’s 15 best independent restaurants.
Sitting next to restaurants in London, Edinburgh and Sheffield, The Quarterhouse in Lancaster is among the best of the best, judging by Trip Advisor reviews.
Based in the city’s canal district, the independent chef-owned kitchen and bar use ‘some of the UK’s best local produce’ which they celebrate on their seasonal menus.
The chefs, Alan and James, are both native to Lancashire and have developed their expertise throughout the county and Cumbria respectively.
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Alan’s approach to food is said to have “always been inspired by his love of travel and his native Lancashire county,” while James “expertly balances local and seasonal produce with modern and international food trends. “in his kitchen.
After their feat of being in the top 15 of the best independent restaurants, according to a new study from CoffeeFriend.co.uk, and with an “excellent” rating of 93% and only one “terrible” review on Trip Advisor, Lancs Live s’ headed over to The Quarterhouse to see what it was about.
The Quarterhouse serves brunch, an early bird menu, and an evening meal throughout the day.
The early bird offer, served from 5 p.m. to 6 p.m. Wednesday to Saturday, consists of a snack and two small plates for just Â£ 12.
Outside of the early evening offer, snack foods cost Â£ 3 or Â£ 4 and small plates range from Â£ 5 to Â£ 16.
The Quarterhouse also serves platters and large plates. The cheese board, consisting of your choice of local cheeses, costs Â£ 11 for three cheeses and Â£ 14 for five.
At the top of the menu, the Seafood Celebration platter which serves a minimum of two people and must be pre-ordered when booking is priced at Â£ 45 and consists of dressed lobster, dressed crab, shrimp, smoked shrimp, smoked salmon, smoked mackerel, peppered mackerel, two oysters, marinated cockles, lemon jam, aioli and freshly baked brioche. We remain desperate to see someone face this in a man-for-food showdown.
In order to try as much as possible, we decided to take advantage of the early bird deal and settled into our reservation, eager to see what was on offer.
Inside, The Quarterhouse is both friendly and stylish. As it darkens into the evening, its tame green tones and handcrafted driftwood give fine dining a homey feel that is excellent in itself. The restaurant does away with the idea that fine dining is exclusive to a particular type of dining – it isn’t – and the Quarterhouse range certainly reflects that.
For appetizers, we opted for artisan bread and salsa verde, as well as pickled olives. This decision, which may not seem like the most exciting, was flawless.
From the start it was obvious that the food was really neat and neat. The sourdough was hot and the olives were succulent and tasty.
The Quarterhouse brought a lot of new flavors to my palette, and while some were a bit extraordinary for my taste buds for my taste buds to understand, it was obvious that the restaurant received such a high rating.
Our small plates consisted of a pan of seared swordfish, a warm winter salad, sautÃ©ed wild mushrooms and roasted Maris Piper. All the dishes were totally different and each one came with its own strength.
Having never had the opportunity to try the swordfish before, the small plate meant it could be tried without commitment, and it was great. While we personally didn’t appreciate the polenta pancake included in the sautÃ©ed wild mushroom dish, the shallots and mushrooms were sweet and full of flavor. And as for the Violetta potatoes, included on the Maris Piper roast plate, well, we are amazed to exist in a world where not everyone talks about the existence of purple potatoes.
The service was amazing. We were given tasters of all the beers we wanted to try before ordering a full pint, and the staff were incredibly attentive, asking how our meals were and clearing tables quickly.
For us the highlight was in the dessert menu. We always thought we were entrees rather than desserts, at least until we tried The Quarterhouse’s damson parfait, crumble and toasted meringue.
Dessert, served in what seemed like the perfect amount after dinner, really seemed to evaporate in my mouth. It was sweet but not sickly, and the Damson offered a rich fruit flavor that formed a sort of holy fellowship with the crumble.
If you’re wondering if a trip to one of the UK’s best independent restaurants is worth your time, don’t even hesitate to drop by The Quarterhouse.
Just be sure to book in advance to avoid disappointment.
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