Restaurant review - The Hanging Gate, Higher Sutton, Macclesfield
PUBLISHED: 00:00 20 May 2016
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Pub high up a hill above Macclesfield (highest pub in Cheshire, it boasts) with a history of hospitality stretching back nearly 400 years, and a name recalling grim punishments meted out to poachers in the Macclesfield Forest. South African born chef Ernst Van Zyl owns, runs and cooks at The Lord Clyde in Kerridge, and now he and his business partner Sarah have acquired The Hanging Gate Inn and The Knott Inn in Rushton Spencer.
Very concise in the evening - four starters, four mains, three desserts and a cheeseboard. There’s also a list of lighter bites for daytime. My friend’s starter of slow cooked belly pork with black pudding, roasted beetroot and chestnut sauce (£6.25) featured a very tasty black pud, though pork belly could have been crispier. My starter of crab with lemon crushed new potatoes and Pernod mayonnaise was pleasantly subtle. A main of 28-day aged sirloin steak (£19) came with a decent peppercorn sauce and positively heroic fat chips - huge, well-singed, salty and moreish, in fact, the star of the meal. A main of sea bass (£14) was a luscious fillet served with violetta potatoes, cherry tomatoes and a fennel slaw.
A pud of brioche and chocolate butter pudding (£5.50) was superbly rich, and an apple pie (£4.50) was stout and flavoursome.
Decor and ambience
Proper rustic pub with plenty of low ceilings and beams on which to bash your head. Sit near the window (or outside in better weather) for spectacular views across the Cheshire plain.
Efficient and friendly.
Three courses and a couple of drinks each for two people, just over £80.
The Hanging Gate, Higher Sutton, Macclesfield SK11 0NG
01260 400756 www.thehanginggate.co.uk