Menu ideas
Pub dishes with 'northern twists and humour' added to Beef & Pudding menu
The new menu includes the Keema Lamb Pudding (£12.95) which consists of four-hour simmered lamb keema, suet pudding, Delhi Street rice with house bahji & raita.
Other dishes include the Chicken Dinner (£13.95) – grilled free-range chicken breast, stuffing dumplings, home-made mash with smoked bacon gravy - and Beef Marrow (£5.95) – garlic herb crust, 'chip shop' gravy with charred onions and toast.
Also available is the 'Bury Bomb' (£5.95), which was shortlisted for Manchester's 'Food Porn' awards - black pudding, Lancashire cheese & parsley wrapped in a crispy potato, with a special HP sauce.
Beef & Pudding’s traditional favourites will also remain on the menu, such as its ‘The Pudding’ (£14.95) – a baked suet pudding, filled with prime British beef, onion and home-made stock pot gravy, mash and mushy peas.
It also serves the ‘Manchester Meet’ (£120.00): a meal for four - weighing in at a minimum of 7lb – consisting of a rib joint served on the bone with Beef & Pudding’s gravy, au poivre and béarnaise, beef-dripping chips, peas and carrots.
Another special, the Beef’ham Tower (£15.95), will continue to be served too – a home-made burger, sweet chilli beef brisket, horseradish suet pudding and mushy peas, 'chip shop' gravy, onion rings, chips, brioche bun, cheese and New Moon’s special ‘Howling at the Moon’ sauce.
Beef & Pudding opened in spring of 2014 and was the first of Paul Newman and David Mooney’s offering in Manchester, and is now part of an 8-strong estate across the North West.
Alongside the main menu there is also an ‘Express’ menu for people needing a quick lunch during their working day, a ‘Brunch’ menu for those lazy weekend mornings, a menu for ‘Little People’ and of course a ‘Dessert’ menu.
Managing Director of New Moon, Paul Newman, said: “Beef & Pudding is a gem within the New Moon crown, it brings a conceptual excitement to our brands which goes from strength to strength. We hope our customers enjoy eating our new menu as much as we enjoyed creating it.”
