Modern, International

Blackburne Pub & Eatery

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About Blackburne Pub & Eatery

We are very proud of our food. Head Chef Jack Farthing has created a small but eclectic menu, with fresh, honest, high quality pub food. It's not fish and chips...its the best pub fish and chips around, line caught cod, home-made, hand cut chips twice cooked chunky chips and homemade tartare sauce. Its not the usual sausage and mash...it's made with our own house sausage, created by Bexleys Butchers exclusively for us. Pub food but the best pub food.

All of our ingredients are sourced locally, and everything is fresh. Wednesday night is grill night, when we offer a choice of steaks, chicken, or fish for '£12.50 including a drink, and our signature Sunday Roasts are made using chicken supreme not fillets, our beef is sirloin not topside, and we regularly have specials, pork, lamb, venison or duck on the menu as well. Booking is strongly recommended to avoid disappointment.

Breakfast is served till midday on Saturday and Sundays, and includes an extensive choice, all the way from toast and porridge to the classic Full English or classy Smoked Salmon and Scrambled Eggs.

  • Gluten Free
  • Outside Seating
  • Functions
  • Licenced
  • Accommodation
  • High Chairs
  • Gift Vouchers Menu
  • WiFi
  • Vegetarian
  • Real Ale
Monday 1200-2300 Tuesday 1200-2300 Wednesday 1200-2300 Thursday 1200-2300 Friday 1200-0000 Saturday 0900-0000 Sunday 0900-2300

Offers

Try our early diner deal between 1700-1900 Monday-Saturday where we offer 2 courses for just ... Read More

Valid: Monday-Saturday

Every Wednesday is Steak Night at The Blackburne Pub & Eatery! Just ... Read More

Valid: Wednesdays

Forthcoming Events

Join us every Tuesday from 9... >> Read More

Join us every Friday for our ever-changing rota of fantastic live music from local bands, pianists and acoustic sets! Great background music while you wine and dine!... >> Read More

News

Whilst at The Blackburne Pub & Eatery on Liverpool’s Catherine Street the other night (for their ... Read More

Posted 2015-05-21 09:59:00

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