Lancashire Life Luncheon - Town Green Brasserie, Aughton, Ormskirk

Roast hake with Jerusalem artichoke and celeriac puree, girolle mushrooms, hazelnuts and brown shrim

Roast hake with Jerusalem artichoke and celeriac puree, girolle mushrooms, hazelnuts and brown shrimps - Credit: Archant

The seventh site for the renowned Seafood Pub Company, Town Green Brasserie exudes the quality and class expected from this award-winning Lancashire business. Words by Rebekka O’Grady

Town Green Brasserie

Town Green Brasserie - Credit: Archant

‘At Town Green, we wanted something quite relaxed and casual, but still retaining the same quality, global cuisine,’ said Antony Shirley, executive head chef of the Seafood Pub Company. Their newest restaurant, Town Green Brasserie, opened in May of this year and much like its six sister venues, has been met with applause. ‘Here it’s relaxed enough for you to visit two, three times a week, or you can save it for a special occasion. There is something on the menu for everyone’s pocket, from lobster and Champagne to pies and pints.’

It’s not the first time that a Lancashire Life lunch has been held at one of the award-winning Seafood Pub Company’s venues, and for managing director Joycelyn Neve, she sees it almost as a rite of passage. ‘Town Green feels part of the family now, and hosting a Lancashire Life lunch here only further establishes the restaurant and puts it on the map.’

The New York inspired eatery was packed full to the brim as eager guests waited to tuck into their lunch. The first course of crab cake with roasted crab and sweetcorn bisque was an excellent introduction to what the Seafood Pub Company is all about. The seafood used throughout the group is all caught fresh from the Lancashire coast, selected by Joycelyn’s father Chris Neve, who uses his unrivalled experience and expertise to source the finest quality produce. The flavours of the crab came through brilliantly, with the sweetcorn bisque adding another level of taste to the dish.

A hearty portion of roast hake with a Jerusalem artichoke and celeriac puree followed as the main course. Topped with girolle mushrooms, hazelnuts and brown shrimps, these textures complemented the subtly-flavoured puree and beautifully cooked hake.

Despite executive head chef Antony having slight concerns for the ‘curveball’ third course, the dessert of sweet spiced popcorn crème caramel with English apples went down a storm. The delicately light custard dessert had contrasting flavours of tart and sweet coming through from the shredded English apples and soft caramel, and a touch of fun was added by the popcorn garnish.

The Town Green Brasserie is set to become a firm favourite among supporters of this fast-growing Lancashire dining group.

Town Green Brasserie, Aughton, Ormskirk, Lancashire, L39 6SE

Tel: 01695 420 883,

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