FIRST Rotisserie Beetroot Salad with Feta and Mint Smoked Chicken and Ham Hock Terrine with Piccalilli Duck Liver Parfait with Plum Chutney
SECOND Fish Fritter of the Day with Pease Pudding and Tartare Sauce Crispy Pig’s Head with Celeriac Rémoulade and Spiced Date Sauce Venison Chilli with Toasted Rice Cream, Red Wine and Chocolate
THIRD Whisky and Rye Pudding Hot Chocolate Tart with Hazelnut Ice Cream The Coach Profiteroles with Soured Vanilla CreamTom has been working closely with his Bar Manager at The Hand & Flowers in Marlow, Antony Peart, to design a drinks menu of cocktails that celebrates British distilleries, alongside a selection of local beers and non-alcoholic options. As well as celebrating Manchester’s local brewing scene, there will be beer from Rebellion, a Marlow-based brewery. In addition to The Bull & Bear restaurant, Tom and his team will also be overseeing The Bank, offering private dining experiences for up to 14 people, and The Vault, catering for private events for up to 120 people. The Bank has been reinvented to provide an intimate setting for private dining moments for up to 14, and comes complete with its own wine cellar which guests can enjoy as part of an overall experience. “The Bank” will also offer culinary masterclasses with Tom Kerridge’s team. The Vault, hidden on the lower ground floor, has been restored to offer a unique, welcoming space for up to 120, with menus designed and served by Tom’s team. Rooms at Stock Exchange Hotel, tables and events are available to book online now at stockexchangehotel.co.uk and www.bullandbearmanchester.co.uk for dates from 15th November.