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What a treat! Pork Scratching’s…

At £2 a portion, treat yourself to perfectly prepared, freshly baked Pork Scratching’s with an apple dipping sauce….Crikey! What a treat and dangerously moreish! You have been warned!


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Jazz Sundays

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

2015 live music…

April 26th Matt Walklate & Paulo Fuschi
guitar and harmonica blues

May 3rd The Magic Beans
Zoe Chioti on vocals; an eclectic mix of pop and jazz

May 10th Freddie Garner Trio
exhilarating modern jazz from pianist Freddy, Stuart Riley on bass and Phil Bennett on drums


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Sue & Angela’s Quiz

Calling all quizzers… next quiz night is Tuesday 5th May –  Look forward to seeing y’all at 8.45


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Perfect paté’s

Food made by Chef Ross Parker

    NEW!Chicken Liver Parfait served with garlic toast, red onion chutney and garlic toast £5

  • Potted mackerel paté served with garlic toast, gherkin, chutney or piccalilli £5
  • 3 Mushroom paté, served with garlic toast and chutney or piccalilli £5

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 tasty cheese’s from 13th April are:
Tomme de Savoie
Soft, unpasteurised cow’s milk, traditional rennet
A close relative of the Italian, Toma, made on the other side of the border in the French Alps, Tomme de Savoie is a semi-firm cheese with a thick brown, inedible rind. It is made with skimmed milk, the cream having been taken off for production of butter. The result is a low fat cheese, high in flavour!

Fourme d’Ambert
Blue, unpasteurised cow’s milk, traditional rennet
Fourme d’Ambert utilises a different mould culture to most other blue cheeses, imparting a tangy, savoury flavour to this creamy cheese from France’s mountainous Auvergne region. The cut curds are easily seen in this unpressed cheese.

Greenfields Crumbly Lancashire
Hard, pasteurised cow’s milk, vegetarian rennet
Crumbly Lancashire, the most popular form of the cheese eaten today, was developed by the great-grandfather of Greenfields Dairy present MD in the early 1950s. Smooth, slightly acidic and of course, crumbly, this Lancashire has a buttery flavour and satisfying texture.


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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 Bally (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. Bally 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 Bally 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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Veggie or Pork Pie & Pint – £5

Veggie or Pork 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!

Or on its own, served with chutney or piccalilli and grapes £2.50

And now available – try our NEW Veggie Pie – not an ounce of pork in sight!


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What a treat! Pork Scratching’s…

At £2 a portion, treat yourself to perfectly prepared, freshly baked Pork...

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 5th May –  Look forward...

Perfect paté’s

Food made by Chef Ross Parker NEW!Chicken Liver Parfait served with garlic toast, red...
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

Veggie or Pork Pie & Pint – £5

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