Next Door is housed in an intimate setting of Frodsham's old butcher's shop, where sustainability is at the forefront of everything the team do. The restaurant is the dream of a married chef and sommelier, and operates a no waste policy across their food products, with reared meat sourced locally within Cheshire and North Wales. All seafood can be traced back to Britain, and the restaurant has partnered with sustainable suppliers.
The evening tasting menu changes every month, taking visitors on a journey that is led by Richard and his team. You'll enjoy dishes made with the very best of culinary techniques, and wonderful, seasonal produce. You can choose to add a wine flight to your meal, which will elevate your experience, as the bottles have been hand selected by sommeliers Tom and Vicki to complement the dishes.
First up are the snacks, before house bread. Your courses will vary depending on the season, but you can expect to find summer squash with basil, red pepper and pine nuts, before a dish of salt aged Cumbrian pork with courgette, beetroot and sweetcorn. Next up, it's the smoked Cornish mackerel with gem lettuce, garden herb and coal oil, and aged sirloin of Hereford beef with strawberry, tomato, brown bread and black pepper.
You can choose to add on a cheese course, before a dessert made with Manjari 64% and Halon Mon. If you'd prefer to order from the a la carte menu, you'll find options of charred sweetcorn soup with broad beans, polenta and red peppers, along with mains of North Sea cod with mushroom and leek bisque, and desserts that include vanilla and summer raspberries with young pear, brown butter and toasted oat, along with raisin cake with smoked pine nut, carrot and mixed spice.