White House Restaurant

One of Cheshire's most successful and appreciated restaurants, a stylish but not styled interior greets White House customers after a major refit in February 2000. Original commissioned glass knife, fork and plate form the centrepiece of the décor, while fine British produce forms the back-bone of chef proprietor - Ryland Wakeham's enterprising cuisine. Dishes such as roast fillet of brill in crispy potatoes with a fondue of leeks, crispy duckling with spiced burnt orange sauce and confit sweet potatoes or braised lamb shank, provencale onions and colcannon, with wonderful puddings to follow, from banana cream profiteroles with toffee sauce, rum and raisin ice cream to Warm autumn - fruit pie with their vanilla custard. They also offer bar meals at lunchtime from Tuesday to Saturday, plus a fixed price lunch and dinner, or full a la carte.