Winter is coming … and the good news is it’s bringing a feast of comfort food with it!

The Potting Shed Bar & Gardens in Southport is launching its new winter menu, and it’s ready to fight off freezing temperatures with a hearty line-up including gourmet pies, curries, kebabs and one of the tastiest French onion soups this side of Paris.

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The Lord Street bar’s new menu has been created by Potting Shed group executive chef Jordan Aspinall who’s keen to put the emphasis on classic warming dishes which are perfect for the season.

“What we’ve gone for is feelgood food, things that customers will really look forward to getting indoors out of the cold and tucking in to.

“Pies are a big feature because they’re a winter treat, so we’ve got our own versions of the all-time favourites steak and ale, and chicken and mushroom, and we’ve created a vegetarian one with butternut squash, mixed beans and cheese which is delicious.

“Customers love our pizzas so we’ve added a Winter Pizza topped with bacon, Brie and cranberry, and we’ve tried to stay on trend as well with some ingredients which are really popular at the moment, so we’ve got our turmeric and coconut curry, and halloumi or truffle and Parmesan fries.

“Because so many people have switched to a vegan diet we’ve got vegan dishes on their too including a curry and chilli, and we have gluten-free burger buns and pizza bases for customers who want a GF option.”

Jordan says his own personal favourite new dish comes from the ‘light bites’ section – the French onion soup.

“French onion soup is obviously a classic, but this one is a bit special because we top it with parmesan croutons and truffle to give it a distinctive almost perfumed flavour which really gets your taste buds going.”

Potting Shed desserts have also warmed up for winter, with light summery options making way for an indulgent warm pecan tart, apple crumble, sticky toffee pudding and chocolate fudge cake.

“We like to think that calories don’t count in winter,” joked Jordan, “we’re all about the big jumpers!”