Fillet steak, Bury black pudding bon bon, £30.00Lancashire hotpot potatoes, Boddington’s jus Manchester (Alley) – Michael Antoszwski Pan seared treacle cured fillet of beef £30.00 with cauliflower puree, tender stem broccoli, yorkshire puddings and shallot jus Leeds – John Doyle Grilled fillet steak with bubble and squeak cake, £30.00 battered oyster, bacon curls and red wine jus London – Jack Cinense And we’re donating £2 from every dish sold to the Tim Bacon Foundation

Maple Loves Ginger £8.00Ketel One Citroen, stem ginger puree, lemon, maple syrup, pineapple juice Negroni £8.00Tim Bacon’s favourite – gin, red vermouth, Campari... simple and balanced £1 from each going to the Tim Bacon Foundation

T O E A T

T O D R I N K

Co-Founder and Chairman of Living Ventures, Tim Bacon, sadly passed away in April 2016 following a long and inspirational battle – initially with Non-Hodgkins Lymphoma and thereafter with advanced Melanoma.

Living Ventures have now established the Tim Bacon Foundation to support cancer charities and, specifically this year, for the new Proton Beam Therapy Centre at The Christie Manchester. A true innovation, it will be the first of its kind in the UK. Proton beam therapy is a specialist form of radiotherapy which can very precisely target certain cancers, increasing success rates and reducing side-effects. Its introduction to the UK will bring treatment closer to patients, mostly children with brain tumours, who are currently sent abroad for treatment, usually to the USA or Switzerland.

£2 from each dish on this menu sold will go to the Tim Bacon Foundation.

Chef – John Doyle

Chef – Jack Cinense

T H E

F O U N D A T I O N

Chef – Michael Antoszwski