Sunday Lunch at Blanchflower


Blanchflower, Altrincham

Well hello there! I’ve been out of the blogging game this year but long story short, I’m back. Obviously the first thing I need to share is food related because this is me.

I had the pleasure of being invited down to Blanchflower in Altrincham to try out their new Sunday lunch menu, rustled up by new head chef, Alex Shaw. He won ‘Chef of the Year’ at the Manchester Food & Drink Festival back in 2015/16, after impressing with his culinary delights at Volta in Didsbury, so he’s an exciting new addition to the restaurant.

After receiving rave reviews for their lunch menus, it seemed only natural for Blanchflower to get aboard the Sunday roast dinner train.



The Starters

I’m sure this is some sort of sin, but we actually only ordered one starter to share. What can I say, I needed to leave room for dessert! If you’re Hank Marvin, I would definitely recommend ordering a couple of the small plates to start.

We opted for the Fritto Misto with Baby Squid, King Prawns and Haddock (£7.50), which is basically a selection of seafood deep-fried in batter. The batter was light and crispy and just perfect. It’s served with a sharp citrus mayo, perfect for dipping. I only wish we’d ordered two dishes, as I could’ve inhaled the lot!

Other delicious options for snacks/small plates include Blanchflower Cured Salmon, Capers, Lemon & Sourdough (£5.50), Cheshire Asparagus, Poached Hen’s Egg & Hollandaise (£7.00), Fermented & Pickled Vegetables (£4.50) and Roast Potatoes & Gravy (£3.50). Don’t worry though, you get roasties & gravy with your roast dinner too!



The Mains

Lately I’ve been making a conscious effort to eat more vegetarian dishes, particularly during the week, but a Sunday roast is something I just can’t resist. It’s one of those meals that fills you with nostalgia and rounds off the week with all your favourite foods on one plate.

For the purpose of this review (ok sure, Sarah), Mat & I opted for two classic roast dinner dishes. I went for the Bread Oven Roasted Topside of Beef (£14.50) and Mat went for the Thyme, Lemon & White Wine Roasted Poussin (£13.50).

The beef was served pink in the middle, but our server let me know on ordering and gave me the option of having it cooked well done if I preferred. I trusted the chef on this one and wasn’t disappointed. It was perfectly cooked for me and served up with a flavoursome red wine gravy and huge homemade Yorkshire pudding.

Mat had the roasted poussin, which was a rather tiny chicken, served with a sausage meat & herb stuffing, as well as the usual trimmings. Definitely didn’t outshine the beef in terms of flavour, but perfectly fine if chicken is your preference.

A selection of veggies were also served alongside the mains, with plenty to share between us both and the offer of more if we wanted them.



The Desserts

I tried not to be so predictable by going for the Warm Chocolate Brownie with Hot Fudge Sauce & Caramel Ice Cream (£5.50), which sounded absolutely incredible but 100% the type of dessert I always choose.

Instead, I went for something a little more traditional and nostalgic. The White & Dark Chocolate and Cherry Trifle (£5.50) sounded absolutely dreamy. Plus it still had chocolate, which is a key dessert requirement for me.

Unfortunately, as delicious as the trifle was, it had the strongest alcohol-soaked cherries hidden within it that just ruined it a little for me. I don’t mind alcohol in desserts but this was far too strong for me.



The Verdict

Overall, I loved our Sunday roast lunch at Blanchflower. It’s the sort of place that has a touch of homeliness but still creates food that impresses and wows you. The prices are great considering the quality and creativity of the dishes and the service is super friendly but not overbearing.

I’ve heard amazing things about their regular lunch menu so there’s no doubt that I’ll be back again soon! For more info, visit their website here.

Disclosure: I was invited in to review Blanchflower’s Sunday lunch menu and all food & drink was provided free of charge for the purpose of this review. All thoughts & opinions my very own, as usual.


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