All the team and myself put everything into making the whole Toppo's experience a memorable one and to read such positive feedback is really appreciated. I think pretty much everyone in Littleborough will be delighted to see that Jeremy is back in the kitchen! We also liked the background music, being of a certain generation. Seating is at a number of interesting levels and I loved the coziness of our stool level table for four which was behind the till and bar area. Wines are reasonably priced and include a range of options.
House wine comes in cheaper.
Beers are Grey Goose, Estrella, Boddingtons and Peroni among several others I struggle to recall, not being a beer drinker myself. For starters we chose scallops, prawns and beef, all beautifully presented and attractive to look at, as well as absolutely delicious.
The menu is not huge, but the range of dishes is sufficient for everyone to find a number of dishes with which to tempt them. We opted for the chicken x2 , open seafood lasagne with or without unshelled mussels and cod loin. Our friendly and extremely competent waitress told us that the cod this evening was not smoked and that was the only reason I did not choose it. I did indeed suffer cod envy when it arrived on the table! However, had I chosen that I would have missed out on the tasty stilton sauce that accompanied the chicken.
We were delighted to be back, albeit in the new ambiance of downstairs in the building. We just could not fault the evening. Many thanks to the new team, you make a top formula! We really appreciate such positive feedback. Thank you very much and we look forward to seeing you again. Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.
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Ranked 3 of 33 Restaurants in Littleborough. Certificate of Excellence. Description: Contemporary restaurant in the heart of littleborough offering a varied menu of modern English, classic European and South East Asian inspired cuisine. We have an extensive wine list and a great selection of draught and bottled beers along with many spirits and liqueurs.
Olive Oils from Spain
All food is freshly prepared from scratch so dishes can be fine tuned to suit individual needs. Restaurant details Description: Contemporary restaurant in the heart of littleborough offering a varied menu of modern English, classic European and South East Asian inspired cuisine. Reviewed April 29, A foodie Date Night courtesy of a gift voucher! Date of visit: April Management response: Responded May 23, Report response as inappropriate Thank you.
We appreciate your input. Write a review Reviews Traveler rating. Show reviews that mention. All reviews gnocchi ribeye steak mash cod duck amazing food local eateries nice atmosphere the owner chef cooked to perfection last night lovely evening the early bird menu for sunday lunch be visiting again service was excellent little gem.
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Linda S. Reviewed April 23, via mobile. Superb Sunday. Thank Linda S. Reviewed March 29, via mobile. Fabulous food, ambience and service. Date of visit: March Management response: Responded March 30, Reviewed March 13, Great place to eat. Does it depend on size of basin. Thanks Regards Jean. Hi Jean, I think I have mentioned this before.
Have a look at the different pudding recipes, Large quince pudding 90 min, small sticky date puddings minutes. The quince recipe is just a golden syrup pudding with quinces added so use this recipe as the base for plain jam or golden syrup individual puddings and cook between minutes depending on the size of your containers.
Hi Trudy I am so glad I found your blog! We bought a house 4 months ago with lovely bosch appliances including a stand alone steam oven, with out you I may never have used it! The previous owner said she never did, not sure why she put the oven in. I have done your risotto, mexican rice, and a couple of puddings with great success, even pushed the envelope out and did a paella!
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I love the idea of sous vide steak and have tried it twice first time following your times etc and it was a little rare to say the least, i used the zip lock bag method. Second time it with me fiddling the times, very over done cooking in vac pac from the supermarket. I am wondering how important is the vacuum sealing, is it worth buying a food sealer? Thanks again for this blog, Penny.
Hi Penny, Thanks for your email. I am so glad you are loving your steam oven!
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I have only done the sous vide steak once for that post. I cooked mine in the vac packing but the snap lock bag idea should be OK provided you get all the air out. Good luck! Cheers Trudy. Hi Trudy Thankyou for posting about the different uses of each appliance. Along the lines of your Bread Table which is easy reading and full of the information that you need. From that you can tailor the recipe to suit your own needs. Hi Wendy, Thanks for your email.
Trudy's Restaurant & Bar
I have now added all types of pastry to the combi list. Sorry I had missed that one! It does not allow you to control the percentage or amount of steam so is not accurate and nearly not enough steam for bread and other things.
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- Been to Toppo's Bar & Kitchen? Share your experiences!.
Use your combi as that way you can control it perfectly.