Jug Ears Posted July 9, 2010 Share Posted July 9, 2010 One of the chefs used to work at The Old Vicarage. This could have a slight bearing on the quality of food Link to comment Share on other sites More sharing options...
wega3k Posted July 9, 2010 Share Posted July 9, 2010 Wow, that explains that then. Link to comment Share on other sites More sharing options...
mike84 Posted July 9, 2010 Share Posted July 9, 2010 I haven't been up to the top red for ages, might have to pay it a visit. I really wish any future tenants the best of luck. They will probably need it leasing from Enterprise Inns. Link to comment Share on other sites More sharing options...
Coathj Posted July 12, 2010 Share Posted July 12, 2010 I went a couple of Saturdays ago, excellent food prices suited the quality of food. Fantastic!! Taking my parents this weekend. Link to comment Share on other sites More sharing options...
Lorri Posted July 13, 2010 Share Posted July 13, 2010 I wasn't overly sure when we went, but will try it again before I dismiss it Love the pub itself and it holds good memories. It's nicely furbished and the tables aren't too close together but I just didn't feel comfortable. A group of lads came and stood near us and the manager asked them to move away from the dining area. There were also quite a few people watching football on the tv at the front of the pub. The food was good, no more, the menu limited and not really what I look for on a pub menu. But there seem to be a lot of pubs now trying to be restaurants, so the prices are higher than average. Hopefully it'll find its own identity but I don't think they yet know whether to be a pub or a restaurant. Link to comment Share on other sites More sharing options...
mutantturtle Posted July 15, 2010 Share Posted July 15, 2010 One of the chefs used to work at The Old Vicarage. This could have a slight bearing on the quality of food[/QU after speaking to the chef a few nights ago we were very impressed with the enthusiasm and the clearly obvious passion this young man has for his food apparently he also used to work in scotland cant remember where though, anyway we booked in for tonight and i can definetly say we were not dissapointed at all, i had the lamb and my wife had the seabass, the lamb was the most expensive dish on the menu but i can say in all honesty it was worth every penny and more not only did it taste great it looked faultless the lamb shoulder was to die for!!!! my wifes seabass looked wonderfull really fresh unforuntately i didnt get to try any as my wife wouldnt share haha! this is not a pub its something different. definetly definetly worth a try this is something special!!! Link to comment Share on other sites More sharing options...
Dogs Of War Posted July 16, 2010 Share Posted July 16, 2010 complete ban on hoodies That is a definate positive step . its something id like to see introduced in EVERY pub . Lets hope the idea catches on ,and we see this great idea implemented in every public place. Well done to the management of the Red Lion . Link to comment Share on other sites More sharing options...
stu003 Posted July 16, 2010 Share Posted July 16, 2010 yes very good i should try it Link to comment Share on other sites More sharing options...
Event Horizo Posted July 16, 2010 Share Posted July 16, 2010 I live in the area too and have been fed up of going for a pub meal, paying a good price then being greeted by something you could have bought at aldi in the value section. Will definitely try this pub. If its good as most of you say then it might be a worthy regular contender. Other than that we normally ditch the pub and go to Flying Pizza on Glossop road. Great atmosphere and great food. Link to comment Share on other sites More sharing options...
diver55 Posted July 17, 2010 Share Posted July 17, 2010 The head chef at the old red lion grenoside is called adam he did his early working years at the vicarage approx two and a half.Then moved to tom kitchins in edinburgh then to the devonshire arms at bolton abbey.The rest of the team in the kitchen are dan ,andy ,and will. The manager is emma who works very hard and is doing a brill job the pub is going from strength to strength and long may it continue Link to comment Share on other sites More sharing options...
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