I’ll swap pints for veg - landlord
THE chef patron of The Lord Clyde in Kerridge, Macclesfield has launched a new project to swap veg for pints.
The gastro pub has recently started its own vegetable and herb garden but is several months away from its first crop, so owner and chef patron Ernst van Zyl is hoping local allotment owners and gardeners will share their surplus in the meantime.
For every half pound of fruit, vegetables or herbs gifted to The Lord Clyde, Ernst will put a pint behind the bar.
Ernst van Zyl said: “Our vegetable garden is taking shape but it’s not going to provide the quality or volume of fresh produce we need for a few months yet.
“There’s lots of fantastic growers, allotment lovers and home gardeners in the area so we thought why not ask them for help and pay them in beer.
“Local and seasonal produce is very important to us and we try to use as many locally sourced ingredients as possible.
“We forage where we can and work with some fantastic local suppliers including Danebridge Fisheries in Wincle and the local butchers in Bollington village.
“We’d love the help of the local community while our garden gets established.
“Who knows it could be your tomatoes that make it into our newest dish.”
The Lord Clyde is the only pub in Cheshire to hold three AA Rosettes and one of only four North West pubs to appear in the Top 50 UK Gastropub’s list 2016.
Ernst is well known for his confident, creative and playful flavour combinations.
Ernst opened The Lord Clyde with his business partner Sarah in 2014 and has more recently acquired two more properties – The Hanging Gate in Higher Sutton, Macclesfield and The Knott Inn in Rushton Spencer.
The Lord Clyde is a cosy gastro pub steeped in history. It was originally formed from two stone-built old weavers cottages dating back to 1843.
It is the latest idea Ernst after he decided to mill his own flour to make the fresh bread he serves even fresher and more authentic. He uses a small flour mill with his own locally sourced grains each day to make the flour. By doing this he wants to ensure that every one of his signature sourdough loaves uses flour fresh too.