Contents

Contents

Keeping it simple & seasonal

At the George & Dragon in Clifton, Paul McKinnon has lots of great local produce to serve his guests. His philosophy is about creating tasty, fresh and simple dishes – pub food at its best in other words.

The George & Dragon is owned by the Lowther Estate, and when Charles Lowther re-opened the pub a couple of years ago, Paul was asked to head up the kitchen. For Paul, it’s about creating a busy pub, with fresh and tasty food, that will draw in G&D’s origi- nal clientele of locals as well as a new mar- ket of guests looking for tasty pub food at reasonable prices. ”I’m looking at where we are, what we have around us in terms of pro-

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duce, what type of customers we have and making the business work,” says Paul. ”In my opinion, good pub food should just be a little bit of a step up from home cooking and using seasonal produce.” Paul gets much of his meat from the

Lowther Estate, as well as eggs. The pub has its own garden, where he picks a lot of the seasonal veg and herbs he uses. On the night we visited, the menu included salmon with seasonal asparagus and local wild garlic, chick- en liver paté (from Lowther Estate chickens) and rhubarb cheesecake. Our favourite was a delicious, locally made, black pudding with Welsh rarebit and watercress. What a great idea for a starter!

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