THE RED FOX
by Si Hall & Nicky Rigby Smith
We arrived at The Red Fox on a crisp, sunny autumn
day and were greeted by an open log burning fire...
instantly radiating a cosy atmosphere. Greeted by the
manager, David Green, who is a delightful chap, we
were shown to our table overlooking the extensive
grounds. The cows grazing on the nearby farmer’s
field gave us a sense of ‘Countryside’, although we
were only 5 minutes from the M53.
the Sunlight Blonde beer to go with the beef salad and a
bottle of Passori - which has plum and raisin flavours and is
ideal for Christmas. When the dishes arrived, we were very
impressed with the portion size - they were very generous!
The trio of game was heavenly - especially the venison and red
suet pudding, although the duck faggot was too! The Smoked
Haddock fishcake was beautifully and delicately served with a
perfect poached egg, it was divine! The crispy beef salad was
served with a sweet chilli dressing and cashew nuts - it had an
authentic Chinese style taste to this dish! Yum!
From the menu, for starters we opted to try the Charcuterie
board, Pan fried scallops and Snowdonia black bomber and
roasted sunflower seed cheesecake. We asked David to pair our
starters with a wine, and he recommended Castell de Raimat
2015 as the citrus flavours works well with the scallops and
vanilla flavours with the cheesecake. It was a perfect match and
had a lovely nutty flavour!
As normal, we were feeling full at this point but couldn’t
resist a dessert. We ordered the Classic Sticky Toffee Pudding,
Clementine Tart in a chocolate pastry base with raspberry
sorbet and a Hot Waffle with caramelized banana, toffee sauce
and honeycomb ice cream - all were incredible! The clementine
tart was very refreshing and the toffee pudding, not heavy
but light. David introduced a dessert wine to us, Sauternes.
This wine had a touch of elegance to it - we would definitely
recommend.
The Charcuterie board arrived and ‘oh my gosh’ - the selection
was vast! it included everything from chicken liver pate (the
best we’ve ever tried) to cured meats and pickles.. there was
something on the board for everyone’s taste buds. The scallops
were delicious - served on a bed of pea puree, it was a perfect
combination. The Snowdonia black bomber cheesecake,
looked amazing - and it also tasted amazing! You could really
taste the cheese in the aftertaste. For mains, we chose Smoked
Haddock fishcake with poached egg and a warm tartare sauce,
Trio of Game and a warm crispy beef salad. There was a perfect
waiting time between the mains arriving and us finishing our
starters. To accompany the main dishes, David recommended
32 wirrallife.com
Overall, the food was outstanding, the surroundings exquisite,
the atmosphere brilliant and customer service was second to
none - the team at The Red Fox are such lovely people and we
most definitely will return!
The Red Fox is perfect for couples, families, business meetings
and dog owners!
Booking is advised. To book call, 0151 353 2920.