"(null cookie; hope that's ok)"

rss search

next page next page close

Jazz Sundays

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

2015 live music…

March 1st          Mercy Mercy Mercy

Paulo Fuschi’s funky small group

March 8th       Unfurl Trio

Olivia Moore’s violin led combo

March 15th      Kyran Mattthews Quintet

Nick Walters – Trumpet, Kyran Matthews – Sax, Andy Stamatakis-Brown – Keys, Matt Owens – Bass, Johnny Hunter – Drums

March 22nd      Franny Eubank

Acoustic Blues

 


full post »
next page next page close

Sue & Angela’s Quiz

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


full post »
next page next page close

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!

 


full post »
next page next page close

Mark Breslin

Mark Breslin

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


full post »
next page next page close

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.


full post »
next page next page close

Kuba

Kuba

From Poland with love!


full post »
next page next page close

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 cheese selection are:

Mrs Kirkham’s Tasty Lancashire

Hard, unpasteurised cow’s milk, traditional rennet

This traditional Lancashire is made from 3 days of milkings, clothbound and buttered and matured for around 3 months. An excellent table cheese, Lancashire also makes an unforgettable cheese-on-toast.

 

St Nectaire

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

Made from Salers cows that feed on the very rich and perfumed volcanic

pasture lands of the uplands of the Auvergne region of France. The aging

process of St Nectaire is carried out in old wine cellars.

At maturity the thick rind gives off a subtle, slightly pungent smell of

rye, straw and mushroom. The paste should have a pronounced taste of nuts, milk and the lush straw pasture.

 

Bleu d’Auvergne

Blue, pasteurised cow’s milk, traditional rennet

This piquant cheese, named after the ancient volcanic mountain region of France, is sharp and herbal. Once matured, Bleu d’Auvergne gathers strength of flavour quickly; really intensifying after the interior of the cheese begins to collapse.


full post »
next page next page close

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.


full post »
next page next page close

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.


full post »
next page next page close

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.


full post »
next page next page close

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.


full post »
next page next page close

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.


full post »
next page next page close

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!


full post »
next page next page close

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!


full post »

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 March –  Look forward...

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...