NORTH STAR:Lovingly created

North Star

May 2009

North Star,

High Crompton

SOMETIMES you can tell the food you have been given has been lovingly created.

And on two occasions during our meal at the High Crompton pub/ diner we were served with absolute treats.

The first was when the starters arrived. I had ordered garlic mushrooms while Mrs W had gone for the French onion soup. Enter the soup.

A large wholemeal cob sat inside an even larger bowl. But where was the soup?

The wholemeal cob had its own lid and as it was lifted the steam and aroma from the soup burst out.

Almost theatrical, ingenious and a marvellous creation. You could actually devour the bowl as well as the soup as the level of liquid dropped, leaving onion-soaked bread that was equally delicious.

Alongside it, my garlic mushrooms, served in a creamy sauce seemed rather tame but they were tasty to the palette nonetheless.

We had managed to secure one of the few clear tables on a busy night and though the pub is probably in need of a decorating upgrade, it is still homely and not uninviting.

The staff too are very attentive despite being busy. We awaited our main courses with anticipation after such a success with the starters and were not in the least disappointed.

Mrs W completed a double of top choices when she opted for peppered pork with rice and salad. The pork was succulent and given a real zing by the crunchy coating.

Mine was another presentation delight. It was listed as Mexican chicken served on roasted pepper with a flour wrap.

It would be simple to merely fold the wrap and place it on the side of the plate. Not here.

Instead it came standing proud, slit and then upturned to act like a back-curtain drop to the main features of the meal.

The chicken itself was beautifully cooked and with the peppers and guacamole went down a storm. Having also sneaked in a side portion of chunky chips naughty but nice we took a welcome break and another drink while we contemplated sweet.

Then the special board came round and when it included fruit crumble (it was apple) and sticky toffee pudding we could not resist.Custard with both, please.

All too often the less fashionable pubs can be treated as the black sheep of the dining family and it is only by getting out there and trying them for yourselves that you discover just what can be achieved.

Here they might increase the menu to take in a few more artistic creations, as much of the other is more home-cooked pub food.

With this much talent more creativity could pay dividends.