Fig and olive blackburn

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Fig and olive blackburn

There is no parking outside but there is normally space on Shear Brow further down the road Please park responsibly! The restaurant serves up a range of dishes such as house specials, sizzlers, and steaks. It also offers pizzas, jacket potatoes and sandwiches for those not looking at something too heavy. There has been a growth in small to medium-sized restaurants of this nature in recent years who are aiming to present their own style of British-Asian cuisine. These are inspired by the traditional British meals you may well find in a carvery or a village eatery but with a subtle Asian twist. In some restaurants the chef will drown the dishes in masala and spices thus losing the very essence of the dish. Their daily house specials are listed on a board next to reception and made for some interesting reading. During our visit here we opted for the lamb shank, the chilli chicken sizzler and the New Yorker. The latter is a beef patty, American cheese, fried egg, salad, tomato. Quite a mouthful for anyone. Some of the portions are a tad smaller than elsewhere I have been but that should not take away from the fact that the food is well presented and is of a high standard. The gravy for the spicy lamb shank arrived a few minutes after I had already tucked into the dish but by then then I did not even notice. There is also no discounting the level of service here which is very good.

Chicken Manchow Soup. Grilled lamb chops topped with pomegranates and served with a mint chutney. Garnished with a yoghurt sauce and a sprinkle of Chevra on top.

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We finally took the plunge after this place re-opened, considering we missed out during their previous episode of trading. It was a wet weekend, we fancied a bite out, on impulse, we chose this venue after driving past it.. Never disappointing. The presentation of the food to quality of the ingredients is worth the pretty penny paid. Parking is an 'issue' so does require some walking albeit 20yards so not cumbersome.

Fig and olive blackburn

Come and join us for our signature afternoon tea available Thursday to Friday from 12pm — 4pm and Saturdays from 2pm — 4pm. We can cater for most dietary requirements and from small groups to up to 12 people. To make a reservation, please call us on Important business meeting or network event? Basket Close. No products in the basket. Continue to Forage Shop. Book a Table. Our globally inspired menu, seasonally influenced dishes and exceptional service make us who we are.

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Twitter Payment is handled via your Uber Eats account. They are smothered in Nutella and icing sugar served with fresh strawberries. By Shuiab Khan Reporter and columnist. Comments: Our rules We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. During our visit here we opted for the lamb shank, the chilli chicken sizzler and the New Yorker. Fresh hummus served with crispy tortilla. The ice-cream was yummy! Look forward to exploring your page again. The portion size was impressive as they were much longer in size. There has been a growth in small to medium-sized restaurants of this nature in recent years who are aiming to present their own style of British-Asian cuisine. Chapli Kebabs. Thankfully this was not one of them. These are inspired by the traditional British meals you may well find in a carvery or a village eatery but with a subtle Asian twist. During my first bite, I was so pleased as this burger had been made to perfection.

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Edit Delete Report. Cheese Platter. Tuna Mayonnaise. Enter the above word in the box below. From the team behind the bar area to the waiting staff, they are keen to make you feel welcome from the moment you walk in. Three dots horizontal. This is quite inventive which has been brought to Indian cuisine. There is also much to be made of the layout. Very cleverly thought, I can confirm it was absolutely delish. In some restaurants the chef will drown the dishes in masala and spices thus losing the very essence of the dish.