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Lancashire Life Luncheon - Hurlston Hall, Scarisbrick

PUBLISHED: 09:37 26 October 2017 | UPDATED: 10:45 26 October 2017

Duo of lamb, red cabbage, new season carrots, red currant jus

Duo of lamb, red cabbage, new season carrots, red currant jus


Family is at the core of Hurlston Hall in Scarisbrick, and it’s something reflected in the menu of its new restaurant, writes Rebekka O’Grady.

‘There’s a lot of love, passion and time that has been invested into Hurlston Hall. It’s a real family business that is close to our hearts,’ said Andrew Chessworth-Wigger. He and his wife Aoife O’Brien have been the proprietors of the country club and golf resort in Scarisbrick since their family acquired it in 2007. ‘If we can make a profit, then that’s great, but ultimately we just want to put a smile on the faces of people who come here.’

For the past ten years they have been striving to create a destination focused on quality and high standards, with a recent £2.5 million redevelopment programme resulting in new event space, improved facilities for golf members and a beautiful new restaurant, The Scullery, which was the location for our latest Lancashire Life lunch.

The former clubhouse has undergone a complete renovation into an open yet intimate food destination. Cosy booths look out onto panoramic views of the golf course, and the interior is chic but still has a country feel. There is an open kitchen is at its heart, which features an impressive Valoriani pizza oven imported from Tuscany, and you can’t help but watch head chef Paul Jobbling and his brigade busy at work.

‘With an open kitchen, there’s nowhere to hide. It’s all cooked in front of the customers,’ said Paul, who joined the team in summer 2016 after previously working at 5* hotels. ‘It has that element of accessibility where I can speak with diners. Andrew and Aoife are really focused on family dining and I’ve tried to reflect that in the menu too.’

The Scullery Restaurant The Scullery Restaurant

Every ingredient used is from local suppliers, as well as the wine and flowers, a conscious effort by both Paul and the owners to tie into their ethos of keeping things in the family.

After guests enjoyed glasses of Joseph Perrier Cuvee Royal Brut champagne with canapés in the event space, we took our seats for the first course.

The Hurlston fishcake was deliciously moist but not soggy; a perfect crispy outer shell held the flavoursome smoked haddock, prawns and salmon together. Paired with the homemade tartar sauce and dressed peas, it added the right amount of tang.

Each of the dishes served at the lunch are already on the current Scullery menu or will be featured on the new autumn/winter offering in a few weeks time – and I suspect the duo of lamb will have many people hurrying back for more.

Two succulent chops gave us diners the option of something a little more refined but the delicious lamb hash was real comfort food. A nostalgic bite of the past, it reminded you of something your mum would make on a winter evening.

The meat was served with new season carrots, red cabbage and a red currant jus.

Rounding off the autumnal themed lunch was a classic dessert, apple and bramble crumble.

Topped with scrumptious vanilla ice cream, the filling of the crumble was not too sweet or too tart, and reasonable sized portions of fruit gave an element of texture to the indulgent pudding.

There’s a sign hanging above the open kitchen that reads ‘for the good times.’ If every meal at The Scullery is as wonderful as this one, then I am certain that there are many more good times on the way at Hurlston Hall.

Hurlston Hall Hurlston Lane, Scarisbrick, L40 8HB

Tel: 01704 840 400, www.hurlstonhall.co.uk

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