A culinary experience everyday!

Why not try our ever-changing specials menu?

Each day we will be featuring new, freshly made dishes, which can be ordered from our specials blackboard. It's a great way to sample the delights and talents of our creative, award-winning chefs!

The best of everything

Sample menu from the Lord Clyde of Kerridge

Whether you visit us just for coffee or to dine, you can be assured that all of our ingredients are of the highest quality and that all food is freshly made – from our famous beef dripping chips made from Auntie Denise's Peover potatoes, to the beautiful stocks we use for our sauces.

Please feel free to download our current menu

Starters

White Nancy Goats Cheese Soufflé - Little Goats Cheese Pannacotta, Apple, Celery and Walnut Salad

Blackstick's Blue Cheese Hash Brown - Apple Puree and Bury Vegetarian Black pudding Fritters

Open Ravioli of Smoked Haddock - Leek, Spinach and Wholegrain Mustard, Chive Crème Fraiche

Flavours of The Northwest - Black Pudding Fritters, Cheshire Cheese Croquettes, Potted Brown Shrimps, Cumbrian Ham and Cumberland Sausage

Main courses

Tasting of Local Pork - Braised Cheek, Confit Belly, Fillet, Black pudding, Sage and Eddisbury Farm Apple Jus

Homemade Potato Gnocchi - Wild Mushroom Fricassee, Spinach and Joseph Heler’s Blue Cheshire

Roast Cheshire Chicken Breast - Little Chicken and Girolle Mushroom Pie, Mustard Cabbage and Roasting Juices

Roast Rack of High Peak Lamb - Shepherds Pie, Pea Puree, Organic Yorkshire Carrots and Thyme Jus

Braised Shin of Beef - English Pea Risotto, Pea Shoots and Red Wine Jus

Beer Battered Haddock, Beef Dripping Chips - Aunty Denise's Peover Potatoes, Homemade Mushy Peas and Tartare Sauce

Desserts

English Pudding Plate, Sticky Toffee, Apple Crumble and Bread and Butter Pudding

Tasting of Chocolate and Cherry Tart, Mousse, Jelly and Milk

Iced Lemon Curd Parfait, Sable Biscuit, Lemon Jelly and Fresh Raspberries

Selection of Peter Paprill's Artisan Cheeses from the Northwest, Miller Damsel's Biscuits, Fruit and Chutney

Please feel free to download our current menu

About the Lord Clyde

Gareth Davies, his career and accolades

Gareth Davies was born in July 1979, his early career found him working in some of Cheshire's most renowned restaurants such as the Yellow Broom in Twemlow, under Chef Richard Shaw, the Black Swan in Lower Withington under Graham Holland and The Belle Epoque under Chef David Mooney.

At the age of 24, Gareth took his first Head Chef position, at the Windmill in Adlington gaining critical acclaim from the Manchester Evening News (4 star rating), and also Cheshire Life, as casual dining Pub of the Year. Whilst at the Windmill, Gareth also achieved personal success as runner up in the North West fine foods young Chef and Pub Chef of the Year 2005.

He then moved to the Highwayman in Rainow and continued to collect many prestigious awards such as 1 AA Rosette (one of only two pubs in Cheshire); Cheshire Life casual dining Pub of the Year; Thwaites catering new comer in 2006 and Catering pub of the year 2007.

In the Summer of 2008 Gareth achieved his life-long ambition by purchasing the Lord Clyde. He plans to continue to add to the long list of awards he has already gained by providing consistently excellent food and customer service, in a great local pub and restaurant.

For 2010, the Lord Clyde has been awarded Best Food Pub by Punch Taverns, and most recently nominated by the Morning Advertiser as one of the 50 Best Gastro Pubs in the country.