FOOD

Step in to Spring at The Swan in Salford

As the days lengthen and the sunshine returns, it’s time to set aside the heartier dishes of winter and look ahead to the lighter, fresher tastes of spring. One of my favourite pubs to visit in my local area of Milton Keynes is The Swan Salford and this month they launched their spring menu. I’ve been here many times before for Sunday lunch with the family, to blogger brunches for MK Blogger Network. The team at The Swan Salford asked me if I’d like to try out their new menu which of course I said yes to!

The Swan Salford is a great little pub located just outside Milton Keynes in a small village. The pub is well-known across Milton Keynes for offering great food, a vibrant atmosphere and traditional pub experience. The pub also has a lovely beer garden to the side of the building where you can sit outside in the summer months and listen to live music and grab a bite to eat.

The Swan Salford is an attractive Edwardian pub in a lovely village setting, just 10 minutes from central Milton Keynes and just 1 mile from junction 13 of the M1. The Swan remains a real pub, where you’re just as welcome to enjoy a decent pint of bitter at the bar or a deli board as a fine three course meal. 

Their Buckinghamshire gastropub is open every day from 10am with hot food available all day. They take huge pride in serving the best ingredients they can find, from ethical producers, freshly prepared by their chefs. Whether you pop in for a pint, a business lunch or a special dinner, they promise you a friendly welcome. All day long.

The Swan Salford

They always serve the good stuff. It’s one of their most dearly-held values. They only serve what they want to eat and drink themselves. Their Head Chef and his skilled brigade devise their seasonal menus and their specials change daily. As well as celebrating their increasingly-vibrant British food culture, the focus on seasonal ingredients means they buy the best stuff when it’s at the best price. This way they keep prices sensible even though we’re buying top-quality ingredients.

All their meat is British and of the highest quality, from Aubrey Allen; an eighty year-old Warwickshire butcher supplying many of Britain’s finest restaurants as well as holding The Queen’s Royal Warrant. Their steaks are from Britain’s finest (increasingly rare) beef herds, 28-day dry-aged for stupendous flavour. Their Cotswold White chickens are free-range, as are their eggs and pork. Their lamb is Cornish. Their fish is native where possible, and they follow the ever-changing advice on sustainability.

They don’t have a children’s menu, because we think they should eat food that’s as good as yours. Their chefs are happy to make smaller portions or simplified versions of anything on their menu.

They love being a real pub as well as a great Gastropub. With Continental beers and lagers including Peroni and Estrella, and they are serious about their spirits too. Tanqueray Gin and Ketel One Vodka are their current favourites for pouring. Or try the range of premium gins, vodkas and aperitifs from their drinks list.

Their wine is chosen by Jo Eames, co-owner of Peach, from three multi award-winning suppliers, Tanners, Liberty Wines & Boutinot. Each has its own specialities, allowing us to pack their list with a great range of top-quality and interesting wines. Let us help you choose something delicious to match your mood or your food.

The Swan Salford

If you head over to The Swan at Salford in the next few months you’ll find the best of the new season’s offerings served fresh daily, every day of the week, as well as a glorious garden where you can once again look forward to sitting outside with a plate of something delicious and a glass or two of something chilled.

Swan head chef Simon Harris has used the freshest and best seasonal produce to create his new spring menu. That means the earliest and best Wye Valley asparagus, day-boat fish fresh from Brixham, Yorkshire rhubarb and superb farmhouse cheeses like Rosary goats’ cheese on the pub’s spring cheese selection. 

I headed to The Swan after a fun morning at Woburn Safari Park with Arabella and decided to try out some of their mouth-watering dishes over lunch time. To start we opted for the beetroot-cured salmon with horseradish crème fraîche and sourdough croûtes and Ham Hock Croquettes with Pea Purée & Sauce Gribiche. Both were stunning and left me feeling ready for my main course!

We couldn’t wait for our mains to come; Theo ordered cannon of spring lamb, with fondant potato, peas and broad beans served with lamb jus, which was silky and smooth, with amazing flavours, whilst I had the Sunday roast beef, with roast potatoes, vegetables, red cabbage, yorkshire pudding and extra greens.

And as if we weren’t full enough already, we then indulged in a pudding. I very nearly opted for the lemon parfait with black sesame meringues offset by zingy lime curd however, I got entrapped by the Warm Apple Custard Tart with Jude’s Vanilla Ice Cream and Theo went for the rich dark chocolate cheesecake topped with roasted peanuts and biscuit straw. If you prefer savoury, go for a full cheese board to share (or not), with Camembert Gillot AOC, Wookey Hole Cave Aged Cheddar and Organic Cropwell Bishop.

The Swan Salford

We really love going to The Swan to eat and everytime we return we are impressed with both the food and the service from the staff. There’s no better way to spend your Sunday than with a beautiful glass of the pub’s Côtes du Rhône Red and a top-notch roast.

Make a bee-line for The Swan this spring and enjoy the best of what this gorgeous gastropub has to offer. The Swan is only a short drive from Milton Keynes and just one mile from junction 13 of the M1, making it the perfect destination for some good food and drink and a warm welcome, any day of the week.

The Swan, 2 Wavendon Road, Salford, Milton Keynes, MK17 8BD Tel: 01908 281008

 


Winter at The Swan Salford

Winter is a wonderful time to eat hearty and comforting food. Our beef is British, grass-fed and dry-aged for unmatched flavour. All our chicken, eggs and pork are free-range, our lamb is Cornish and most of our native fish is landed from coastal day-boats. We always serve the good stuff – cooked from scratch by real chefs – because that’s what we want to eat ourselves.


 

Example Menu

SMALL PLATES

Warm Mini Bloomer & Garlic Butter3.25
Campagnola Olives3.00
Garlic & Herb Flatbread6.00
Artisan Breads & Butters4.00
Arancini Chilli Con Carne5.00
Crab Spring Rolls6.00
Beetroot Falafel & Coconut Yoghurt4.75
Buttermilk Chicken & Chipotle Mayo5.00
Whitebait & Aioli4.50
Halloumi Fries & Bloody Mary Ketchup4.50
Honey & Mustard Chipolatas4.00
Tomato Houmous, Dukkah & Toasted Pitta4.00

STARTERS & SALADS

Garlic & Rosemary-studded Camembert, Rustic Bread7.50
Celeriac & Apple Soup, Crispy Celeriac, Granny Smith & Thyme5.75
Venison & Pheasant Terrine, Cranberry Chutney, Toasted Sourdough7.50
Pan-fried Native Scallops, Clonakilty Black Pudding & Apple Salad11.00
Beetroot Tartare, Buckwheat & Avocado, Sherry Vinaigrette6.75
Sea Salt & Szechuan Pepper Squid, Sweet Chilli Sauce8.00
Creamy Garlic Mushrooms on Sourdough Toast7.25
Bang Bang Chicken Salad, Cucumber & Peanuts, Sesame Dressing7.75 / 15.00
Warm Salad of Balsamic-roasted Peppers & Fennel, Avocado, Tomato & Lentils, Maple Dressing6.00 / 11.50
Add Free-range Chicken or Grilled Halloumi2.50

MAINS

Free-range Chicken Milanese, Garlic, Sage & Lemon, Skinny Fries or Green Salad15.50
Fillet of Sea Bream, Leeks, White Beans, Mussels & White Wine18.50
Devon Crab Linguine, Chilli & Lemon16.50
14 Hour Braised Beef & Ale Pie, Buttered Mash, Greens & Gravy14.50
Roast Tranche of Glitne Halibut, Wilted Greens & Hollandaise19.75
Baked Wild Mushroom & Spinach Cannelloni, Rocket & Parmesan Salad13.75
Roast Bedfordshire Lamb Rump, Potato Gratin, Carrots, Cavolo Nero & Rosemary Jus22.00
Duck Ragù, Egg Pappardelle & Crispy Duck Crumb15.00
Sweet Potato & Kale Pie, Spinach & Wild Mushrooms14.50
Battered Cod & Thick-cut Chips, Peas, Tartare Sauce14.75

BURGERS & STEAKS

28 Day Dry-aged Rump Cap Steak, Chips, Rocket & Béarnaise19.750
Butcher’s Steak of the Day – See Blackboard
Beetroot, Red Pepper & Quinoa Burger, Burger Relish, Slaw & Fries12.75
Aubrey’s Steak Burger, Cheddar Cheese, Burger Relish, Gherkin & Fries14.00
Add Free-range Bacon / ‘Nduja Sausage / Avocado / Jalapeño / Mushroom1.75

STONEBAKED PIZZAS

Margherita – Polpa di Pomodoro, Fior di Latte Mozzarella & Basil10.50
Pepperoni – Polpa di Pomodoro, Fior di Latte Mozzarella & Dorset Pepperoni13.00
Zucca – Squash, Feta & Chilli12.00
Parma – Air-dried Ham, Black Olives & Roquette12.00
Caldo – Spicy ‘Nduja, Dorset Salami & Roquito Red Peppers13.25

SIDES

Thick-cut Chips or Skinny Fries4.00
Green Salad & Soft Herbs, Avocado Dressing3.75
Honey & Thyme Roasted Roots3.75
Buttered New Potatoes or Creamed Mash3.75
Seasonal Greens3.75
Beer-battered Onion Rings3.75
Halloumi Fries & Bloody Mary Ketchup4.50
Hispi Cabbage Wedge, Smoked Bacon Crumb & Chives3.75

PUDDINGS

Warm Chocolate Fondant, Honeycomb Ice Cream & Honeycomb7.50
Mulled Wine Poached Pear, Vanilla Ice Cream6.50
Raspberry & Almond Sherry Trifle6.50
Chocolate Truffle Cheesecake, Black Cherry Compote & Crème Fraîche6.75
Apple Tarte Tatin, Vanilla Ice Cream7.00
Sharing Pudding Board – Chocolate Fondant, Apple Tarte Tatin, Lemon Posset, Baileys Cheesecake & Honeycomb Ice Cream14.50
Salcombe Dairy Ice Cream or Sorbets5.75

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Sophie X

 

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