Food profile - Sunday lunch at George's, Worsley
PUBLISHED: 00:00 05 February 2019
George’s has a rather elegant setting, a long white building facing the canal as it runs through Worsley; something to gaze at as we settle down to a long and lazy Sunday lunch.
Perusing the menus over a gin and elderflower cocktail was the most civilised start to Sunday lunch I can imagine. The special Sunday menu is excellent value, at £16.95 for two courses and £20.95 for three. My children decide to mix and match with the Children’s Menu and à la carte too, but this is no issue for the really excellent service team who look after us extremely well throughout our meal.
We’d chosen to dine a little late, 2pm, so by the time the starters arrive we descend like ravening hordes. Zac and Amber chose to share the Charcuterie Board, and the cured meats, cheese, olives and sun-dried tomatoes disappear as if by magic. I am able to claim no more than some delicious artichoke and a few dressed leaves, but I am assured that the cured meat is excellent. Mike’s mushroom soup is rich, creamy and garlicky delicious, while I am more than happy with my choice of chicken liver parfait – a positively cloud-like scoop of sweet, rich parfait with red onion jam…yum. I could go back just for that.
Sunday lunch has to be a roast, yes? Amber and Mike believe so, opting for a traditional plate. Amber was round eyed at the arrival of a vast Yorkshire pudding, perfectly crisp on the outside yet soft and squashy within, accompanied by slices tender pink beef, duck fat potatoes and green vegetables. Mike chose stuffed suckling pig, and made lots of very satisfied noises as he devoured it all, not offering to share a morsel. Zac’s bangers and mash was more than enough even for a growing tween, while my choice of Walnut and Gorgonzola Tortellini made me very happy indeed. Huge pouches of rich yellow pasta, filled to bursting and in just enough sauce not to overwhelm - lusciously good.
Only one of us managed a pudding - the boy. He was desperate to discover the delights of a chocolate fondant, and wasn’t disappointed. Rich and melting, “just like on Masterchef”, it beat us all, but what a way to close!
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