What a great time over Christmas our teams have had. It is tiring work but there are plenty of smiles and fun around the place!! The Bulls Head in Mobberley held its annual Christmas Jumper competition and the judges moved around the pub secretly assessing the best. Pete had won it last year with his ‘snow man number’ so was a favourite again this year.

There were a number of good efforts but I am pleased to say Pete held on to his crown with an ‘elf jumper’ with matching hat!! Well done Pete! There must be someone out there who can out do Pete in 2014??!

The teams as you can see had a good go with our personal favourite being Tom at the Church Inn with his Christmas pudding version!! Thanks to all our teams for making the effort. At the Cholmondeley Arms the ‘Snow Ball’ Drink was re-incarnated by the team and you can see Miya sampling some for the camera behind the Cholmondeley Bar!!!

Thank you to all our customers who have added to the atmosphere at all our pubs. There have been Christmas Carol singers at Cholmondeley and Brass bands at The three Greyhounds Inn at Allostock and The Church Inn in Mobberley as we managed to squeeze them in our newly decorated Church Inn ‘boot room’.

On Christmas eve as the Carol service finished at St. Wilfs church opposite the Church Inn in Mobberley we were on hand to serve the masses (get it!!) with mulled wine on the terrace with warm chimineas  burning away. There were festive nibbles and roasted chestnuts and a lot of good cheer! A very happy Christmas to all!!

Thanks to all our teams for working so hard!!

TOM AT THE CHURCH INN WITH MARK

BABY CHAM IS BACK AT THE CHUM!!

SECOND YEAR RUNNING!! PETE DOES IT AGAIN!!

OUR BRASS BAND MANAGED TO FIT IN THE CHURCH INN BOOT ROOM.

MULLED WINE AT THE CHURCH INN WITH SOPH IN THAT HAT!!

MORE FESTIVE SWEATERS AT THE THREE GREYHOUNDS WITH SHAUNAGH AND CHRIS!!

ANYONE FOR A SNOW BALL!!

ADAM AT THE CHOLMONDELEY ARMS

We apologise for the delay in picking the winner of our Shakerley Mere photo competition. James and his fellow judges got their heads together and chose the photo sent in by Sally. It was felt that the photo captured the scenery and wildlife of the Mere and had a great deal of feeling attached to it.

So the first prize for Sally and her family to enjoy is £50 of Three Greyhounds Inn vouchers and a cheese and wine hamper!!

Thank you to everyone who sent a photo in.

Here at the Three Greyhounds Inn Head Chef Craig and Sous Chef Richard and the kitchen team have developed a lovely menu for you all to enjoy from autumn salads that can be enjoyed as a starter or main course such as Home Smoked Combermere Abbey Pheasant Breast Salad with cranberries and pickled wild mushrooms or King Prawns poached in white wine with a salad of crab and avocado.

There are heart- warming dishes such as Duchy Estate Venison Steak with a little game pie, braised red cabbage, Pan Haggerty and juniper gravy or Slow Cooked Shoulder of Cheshire Lamb with red cabbage and braised layered potato and a red wine gravy or Honey Glazed Baby Gammon with fresh caramelised pineapple, crispy duck egg and chips.

For seafood fans we have caught Grilled Fillet of Bream on crushed new potato cake with creamed peas and shredded ham hock or Roasted Hake on a Yorkshire chorizo, butter bean and red pepper casserole with rocket salad.

For Vegetarians we have Staffordshire Oatcakes filled with wilted spinach and wild mushroom in a creamy white wine sauce with English garden salad or Belton Farm Organic Red Leicester, Caramelised Red Onion and Potato Pie with buttered greens and chips with a cream mustard sauce.

There are dishes for everyone. To view the full menus including Gluten Free dishes too click here.

We look forward to cooking for you…..

Monday-Saturday

Sunday

Gluten Free Dishes

On arrival at the Three Greyhounds Inn please let us know you have a wheat/gluten allergy and we will confirm all the dishes that are suitable for you. We do cook specials on different occasions so do please check with us. On quieter days we may be able to cook (with the fresh ingredients we have available) a dish that may suit you better.

Please always double check the items listed below with us before you order. Generally we thicken our sauces and gravies through reduction methods but do check first as when cooking freshly, we may have had to use wheat flour in exceptionally rare occasions as an ingredient

To Start

• Pint or Half Pint of Prawns, served with spicy cocktail sauce, without the bread
• Our Fresh Seafood Plate of king prawns Marie Rose, Salmon poached with dill, white crab with lemon mayo, Smoked salmon pâté and smoked peppered mackerel (ideal for sharing or as a main course for one) without the bread
• Wild Mushrooms Pan Fried with white wine, cream and shallots without the toast
• Soup of the day. **Please check on arrival
• Cheshire Rabbit, Ham Hock and Pistachio Terrine with pickled vegetable salad without the toast
• Home Smoked Combermere Abbey Pheasant Breast Salad with cranberries and pickled wild mushrooms
• King Prawns poached in white wine with a salad of crab and avocado
• Warm Poached Lemon Chicken & Pear Salad, with figs & toasted pine nuts
• Pan-fried Lamb Kidneys, without the toast

Mains

• Darren Shepherds 21 Day Aged 10oz Ribeye with roasted plum tomato, dressed salad and chips
• Honey Glazed Baby Gammon with fresh caramelised pineapple and chips (without duck egg)
• Slow Cooked Shoulder of Cheshire Lamb with red cabbage and braised layered potato and a red wine gravy
• Grilled Fillet of Bream on crushed new potato cake with creamed peas and shredded ham hock
• Pan Roasted Goosnargh Duck Breast with creamed cabbage, roast beetroot puree
• Duchy Estate Venison Steak with a little game pie, braised red cabbage, Pan Haggerty and juniper gravy (without little pie)
• Oven Roasted Chicken Breast with a new potato rosti, green beans, and a wild mushroom and shallot sauce

Desserts

• Local Cheshire Farm Ice Creams, choose from Rum and Raisin, Vanilla, Raspberry Ripple, Mint Chocolate and Strawberry
• ‘Allostock’ Winter mess

Yes it is true we have found a non-alcoholic ‘hooch for your pooch’!!!! Called ‘Lucky Dog’ it is proving to be a hit with the thirsty dogs that rock up, with their owners of course, and need to join their owner in a round with the hound!! So get your self down to the The Three Greyhounds Inn after a lovely walk and get your dog more than a biscuit!!

As the summer approaches (hopefully) our head chef Craig and landlord James have been busy putting the finishing touches to our summer menu here at the Three Greyhounds Inn. So what are the new dishes to look forward to….?

In our ‘sharing section’ of the menu we have introduced our Warm Mixed Seafood Plate of tiger prawns, whitebait, calamari and haddock dusted in seasoned flour and gently fried (ideal as a starter for two to share) so popular at the Bulls Head customers want to see it here too!!

In our starter section we now have Craig’s Pork, Apple and Cider Terrine with spicy apple sauce and granary toast this also now features on our famous ‘Pub Plate’. There is a Warm Poached Lemon Chicken and Pear Salad with figs and toasted pine nuts and a Chorlton Blue Cheshire Cheese Fritter with spiced tomato chutney, apple and grape salad or you may be a soup lover so we have prepared a Garden Pea and Fresh Mint Soup and finally by popular demand Pan-fried Lambs Kidneys finished with shallots and red wine served on seeded toast.

On to the Favourite main courses Craig has introduced Slow Cooked Pork Belly from Anna’s ‘Happy Trotters’ Farm served with braised layered potato and cider sauce and for seafood fans a Pan Fried Lemon Sole with Jersey Royal new potatoes, seasonal greens and samphire. The ever popular Salmon and Smoked Haddock Fishcakes are now with oven roasted cherry tomato and rocket salad and horseradish & lemon mayonnaise.

For a twist we also have Craig’s Alternative Chicken ‘Kiev’ with a Hollandaise sauce and fresh wild garlic served with summer greens and oven roasted cherry tomatoes. Another slow cooked dish is the Slow Cooked Cheshire Lamb Shoulder with braised layered potato and onion, red cabbage and Rosemary gravy.

There is a lovely light salad of Smoked Duck Breast with orange, roasted plum and toasted cashew nuts with a pomegranate dressing and finally another summer delight with Baked Kidderton Ash Goats Cheese coated in hazel nuts with a pear, fig and home pickled golden beetroot salad.

Finally Craig’s home made puddings there is a Baked Rhubarb and Ginger Crumble Cheese Cake with fresh cream or Allostock Fresh Gooseberry Tart with clotted cream and for the chocolate fiend a Chocolate and Hazelnut Brownie with raspberry ripple ice cream.

A twist on a Peach Melba brings you ‘Seven Sisters Farm’ Raspberry Pavlova Ice Cream served in a brandy snap basket with peach compote and finally the popular summer mess that is the Allostock Mess of fresh whipped Chantilly cream, Meringue with strawberries and raspberries.

Enjoy all these lovely summer dishes in our Cheshire Farm Garden to be found through our Brandy Snug or in a cosy corner within the Three Greyhounds Inn itself. Here’s to the sunshine!!