"Sometimes I live in the country, And sometimes I live in town. And sometimes I have a great notion, To jump in the river and drown."

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Jazz Sundays

The Jazz gigs are on Sundays from 9pm  – they’re free!

2015 live music…

Feb 1st            Stuart McCallum

special guitar rhapsodies

Feb 8th            Dan Wheildon      plus 1

piano stylings

Feb 15th         Nick Blacka, Andrjze Baranek & Tony Ormersher

high octane modern jazz

Feb 22nd  Shantytown Junction. Hi-life and townships jive.


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Sue & Angela’s Quiz

Calling all quizzers… next quiz night is Tuesday 3rd February –  Look forward to seeing y’all at 8.45


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Joe Ashton

Joe Ashton

Joe, The Hillary Step’s own Damon Albarn look-a-like is a man of few words. When he does reply however, be prepared for a remark of dry wit! He enjoys tranquil walks amongst great sculptures – it must be where he gets his inspiration from – “Park Life!”


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We’re expanding our food offering…

Food made by Chef Ross Parker

  • Fresh pork scratchings with apple sauce £2
  • Pork paté served with crackers, chutney or piccalilli £5
  • Potted mackerel paté served with crackers, gherkin, chutney or piccalilli £5
  • 3 Mushroom paté, served with crackers and chutney or piccalilli £5
  • Pork pies, served with chutney or piccalilli and grapes £2.50 (or £5 with a pint of ale 4.5% or below or draft cider)

All meat is free range!

All products made to order!

Please ask our friendly staff for more details…Mmmmm…Enjoy!

 


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Mark Breslin

Mark Breslin

A master of ‘Jazz hands’ and a bar cleaning crusader!


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Dan

Dan

Taking his doodling skills through the whole of his academic career seems to have paid off for the very talented graphic artist that is Dan Burp-Sick.


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Kuba

Kuba

From Poland with love!


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Cheese Board

Cheese Board

Since before cheese was invented man liked cheese. If it could serve as blood and travel through veins it would, that’s how good cheese wants to be.

The Hillary Step cheese board is rather good. Choose Hard, Soft and Blue Cheeses or combine Charcuterie sliced meats for extra fun.

All soured from Hickson & Black’s, Chorlton (881 2001)

This week’s delightful cheeses are:

Aarenwasser

(Semi-soft, unpasteurised cow’s milk, traditional rennet)

A semi-soft Fontina style Swiss cheese that is washed in the clear glacial waters from the River Aare. Deep in flavour and peppered with small holes, and a long lasting almost sweet aftertaste. It has a nuttiness present in many Swiss cheeses.

 

Leidsekaas

Hard, pasteurised cow’s milk, traditional rennet

Leidsekaas was developed the utilise the low fat by-products of butter

production around Leiden, Holland. Now the cheeses, with a dense sprinkling of cumin seeds and a distinctive rind, are the region’s most famous export. This young example has a springy texture and sweet flavour well balanced with the earthy flavours of the cumin.

 

Cashel Blue

Soft, pasteurised, vegetarian rennet

Made in Tipperary by husband and wife team, Jane and Louis Grubb, Cashel Blue is Ireland’s first farmhouse blue cheese. Being ripened by Hickson & Black, this example is soft and creamy in texture with a full, round flavour.

 


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Rob

Rob

High overlord and master of the cheese Rob guides the Hillary Step with a deft hand and a tazer.

Some say he actually climbed the big E, found God – the Great Whey – and felt such visceral desire to sell beer and cheese in the same room it made him whoop with glee. Some say this didn’t happen. Others say nothing… Did this paramount experience inspire the choice of name for his urban boozer? It will always be a mystery – oooo.


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Simmi

Simmi

A master in 4 martial arts, plumbing, stern stares and good teeth – a force to be reckoned with! Requiring diplomatic nouse to arbiter the bourgeois – proletariat struggle before her, Simmi manages the day-to-day operations at Step HQ with aplomb and a halloumi roast veg sandwichs.

Barely conscious after eating lots of chocolate cake, Simmi can run a half marathon in her head – wow.

The resident wine person (free of gout you’ll be glad to know), Simmi uses her highly trained nose to select the rather super wines on offer.

Simmi tries not to eat things with a face, like chicken or lambs or beetles and will one day own a floating gallery in Marseille (its a special yacht with diamonds on it) selling fine art.


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Sue

Sue

Proud maître d of the Hillary Step Sue brings swishy grace, big necklaces and a laser guided cleaning skills ensuring the highest standard of hygiene in the bar.

Sue even feeds the plants and they are grateful.

On the first Tuesday of the month – accompanied by the time travelling white witch Angela – Sue challenges the minds and cerebral abilities of Chorltons finest with the infamous Hilly Step quiz – try if you dare!

A keen photographer Sue shows her work across the city.


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Ian

Ian

Raised by wolves in Serbia Ian can commune with animals. Indeed he once breast fed a baby kangaroo with his own nipples.

A true Manc’ heart of cigarettes and alcohol and ordained by lord Liam himself, Ian compliments the Hillary Step with his indie swagger and leather jacket.


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Matthew 2.0

Matthew 2.0

Matthew Ballantyne (born 26 March 1985) is an English actress and model. She began acting as a child on television and made her film debut in 1995. Ballantyne had a supporting role as Sabé in Star Wars Episode I: The Phantom Menace (1999) and her first significant role came in The Hole (2001).

She gained widespread recognition in 2002 after co-starring in the film Bend It Like Beckham and achieved international fame from 2003 as a result of her appearances in the Pirates of the Caribbean film series (2003–07). In 2008, Forbes claimed Ballantyne to be the second highest-paid actress in Hollywood, having reportedly earned $32 million in 2007, making her the only non-American on the list of highest-paid actresses.


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Matthew

Matthew

Ernest and innocent (you can see a meadow in his eyes) Matthew loves nothing more than great beer, iddy-biddy kitties and baggy trousers.

Chorltons own reggae bass maestro (check out the excellent Extra Love) brings his cellar skills to the Hillary Step helping ensure a perfect pint, every time – Hmmmm beer!


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Pie & Pint – £5

Pie & Pint – £5

Scrum-diddly-umptious! These sell out fast so don’t hesitate to yield to the pork monster within. Great with a beer or draft cider for a fiver. Porking brilliant!


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Jazz Sundays

The Jazz gigs are on Sundays from 9pm  – they’re free! 2015 live...

Sue & Angela’s Quiz

Calling all quizzers… next quiz night is Tuesday 3rd February –  Look...
Joe Ashton

We’re expanding our food offering…

Food made by Chef Ross Parker Fresh pork scratchings with apple sauce £2 Pork paté...
Mark Breslin
Dan
Kuba

Cheese Board

Since before cheese was invented man liked cheese. If it could serve as blood and travel...
Rob
Simmi
Sue
Ian
Matthew 2.0
Matthew

Pie & Pint – £5

Scrum-diddly-umptious! These sell out fast so don’t hesitate to yield to the...