I’ll swap pints for veg - land­lord

Macclesfield Express - - YOUR PICTURES -

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.

●● Bolling­ton Cross Pri­mary School pupils with real bal­loons to sym­bol­ise their vir­tual bal­loon race ahead of the school’s sum­mer fair

●● Chef pa­tron Ernst van Zyl with his busi­ness part­ner Sarah Rich­mond at The Lord Clyde in Ker­ridge

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