DEACON’S BANK
A LA CARTE MENU
New menu for 2026
Deacon’s Bank
9 Market Street
Chapel-en-le-Frith
High Peak
SK23 0HL
Starters
LIME & SOY CURED SALMON
Pickled Wakame seaweed, cucumber chutney, apple
£10
PUMPKIN & CHARCOAL AGNOLOTTI
Smoked pumpkin sauce, toasted spiced pumpkin seeds, sage
£10
DUCK LEG TERRINE
Carrot & orange puree, toasted hazelnut, and pickled carrot
£11
CARAMELISED ONION & COMTE CHEESE SLICE
Marinara, Henderson’s Relish, and pickled onions
£10
SMOKED HADDOCK MOUSSE
Cauliflower beurre noisette, crispy potato & onion
£10
Mains
VENISON LOIN
Beetroot fondant, tartare, pickled blackberry, venison & onion pie, and venison jus
£38
BRAISED PORK BELLY
Salt-baked celeriac, glazed carrot, black pudding bon bon, and a cider & pickled mustard seed sauce
£30
PAN-ROASTED SALT COD
Brandade mousse, kohlrabi, braised fennel,
Verjus & creme fraiche sauce
£34
KING OYSTER MUSHROOM TARTLET
Root vegetable pommes Anna, enoki, red onion marmalade, and shaved truffle
£26
ROAST PARSNIP PEARL BARLEY RISOTTO
Glazed parsnip and a Pecorino Romano croquette
£24
Desserts
BROWN SUGAR CUSTARD
Poached pear, sticky toffee pudding crisp,
pear & pink peppercorn sorbet
£11
DARK CHOCOLATE & ORANGE PARFAIT
Cinnamon biscuit crumb, orange & creme fraiche
ice cream, Cointreau custard foam
£10
TOFFEE APPLE MILLE-FEUILLE
Whipped caramel ganache, apple puree, and Calvados & lime caramel
£10
LEMON TART
Crème fraîche and bergamot meringue
£10
Cheese Platter
HARTINGTON STILTON – BARON BIGOD, COMTE & LANCASHIRE BOMB
Medjool dates, frozen grapes,
chutney, homemade biscuits
£15.5
Sides
Buttery Mashed Potatoes
£6
Seasonal Veg & Butter Emulsion
£6
Padrovn Pepper & Romesco Sauce
£7