The Bistro, Adlington

Address: 1 Market Street, Adlington, Chorley PR7 4HE.

Phone number: 01257 475 275.

The Bolton News review by Nick Jackson from May 21, 2009.

MY partner and I decided to treat ourselves and dine out in LA — Lower Adlington, that is.

The Bistro is a quaint but stylish little restaurant on Market Street.

It’s near the roundabout which can take you up to the railway station or in the opposite direction down to a residential area.

Adlington is a commuter area and I will wager keeping prospective diners in the village represents something of a challenge for the proprietors of The Bistro.

It has been open for a few years now, and this is the third time I have eaten there. I was not disappointed on my return.

The menu is not enormous, but I think this a good sign. Better to do not very much — very well, than a lot of things — badly.

It was Saturday evening when we visited, and it was not exactly heaving.

However, we were warmly greeted and before we were shown to a candle-lit table in an agreeable position we selected starters of New Zealand green lip mussels (£5.50) and chicken liver, orange and mushroom pate (£5.25).

It did not take long for them to arrive and I have to say my mussels were to die for, having been cooked with shallots, garlic lemon, white wine and flat leaf parsley, served with garlic bread.

My partner was similarly pleased with her pate, served on dressed leaves with warm pitta bread and onion chutney.

This set us up nicely for our main course.

I opted for the salmon florentine (£12.95) which was lightly poached with a spinach, smoked salmon and prawn sauce while my partner chose the peppered chicken (£11.95) — chicken breast wrapped in bacon, topped with a cracked peppercorn sauce finished with asparagus.

Both dishes came with melt in the mouth and ideally complementing sauces. The asparagus on my partner’s dish gave it real class.

Unusally, with two courses down, we were not done. Onward to the desserts (all at £3.50) and I was delighted with my brandy snap basket — filled with Cornish ice cream and fruits of the forest and finished with a raspberry coulis.

My partner had the Tiramisu, which she said was so good she wished it was twice the size.

Together with a bottle of house red wine and a pint of Kronenbourg lager, the total bill for the evening amounted to £60.30, which I did not think was half bad bearing in mind the quality of the food and service.

OK, it was a quiet night, but goals still have to be scored, even if you are only on the edge of the six-yard box.

Car parking for this venue is straightforward. There is a small one right next to the restaurant, or there is the roadside — meaning you don’t have any excuses not to dine at The Bistro.

Chorley Citizen review from October 3, 2006.

When I heard that the chef of The Bistro used to run the kitchen at the highly-rated Chequers restaurant, further down the A6 in Westhoughton, I had to check it out.

The Bistro is a recently opened restaurant on the lower side of Adlington, facing the mini roundabout at the junction of Market Street and Railway Road.

It is exactly what its title suggests and has been tastefully fitted out with a modern wood-laminate floor, nice bright, but dimmable, lighting, and the kind of neutral decoration which would have TV's House Doctor Ann Maurice purring with delight.

There is plenty of competition nearby, with various Indian restaurants, and others in the centre of a village which, over the years, has become a highly desirable middle-class residential area.

We visited The Bistro early on a Thursday evening and were the only diners in the restaurant. We opted for a discounted two course early evening menu priced at a reasonable £9.95 each.

The starters on offer included Homemade Chef's Soup of the Day; Traditional French Onion Soup garnished with a Gruyere crouton, served with crusty bread; Fanned melon, served with fruit sorbet and raspberry coulis; Chicken Liver, Orange and Wild Mushroom Pate served on dressed leaves with warm pitta bread and onion chutney, and Smoked Bacon and Black Pudding served on a light horseradish mash, finished with a port and onion jus lie.

The selections on offer for the main courses were Peppered Chicken Supreme, with cracked black peppercorns, brandy, red wine, French mustard and cream; Normandy Chicken Fricassee - pan fried chicken breast cooked with cider, crme fraiche, apples and baby onions; Salmon Fillet, served with a mix of pepper, prawn and dill sauce; Chef's Own Speciality Curry, served with chunky chips or Pilau rice and Naan bread; Spaghetti Carbonara, and Roast of the Day.

I opted for the Chef's Homemade Soup which turned out to be carrot and coriander, and my partner plumped for the pate.

I have to say that the soup was the best I can remember having tasted, after initially being doubtful when I ordered it.

My partner reported major satisfaction with her pate, and sampling it myself, I could only agree with her.

For the main dish, I opted for the salmon, which turned out to be superb, living up to everything the menu promised.

My partner, meanwhile, opted for the Peppered Chicken Supreme, which once again did not disappoint.

Both dishes came with potatoes, glazed carrots (which were wonderful), and broccoli. We thoroughly enjoyed our meals.

Perhaps not surprisingly, the service from the solitary waitress on duty was flawless, and the arrival of the food for both courses was perfectly timed.

We opted not to have a dessert, but those on offer at £4.75, included Triple Chocolate Mousse, Brandy Snap Basket, Tangy Lemon Cheesecake, Chocolate Fudge Cake, Sticky Toffee Pudding, Raspberry Cheesecake, Apple Mousse, Apple Pie, and a selection of ice creams.

Our total bill, including three glasses of house red wine (a nice Merlot), came to £30.25, which I thought was very reasonable.

It must be emphasised that there are higher-priced alternatives on an extensive a la carte menu, and a higher priced set meal option.

It is the kind of restaurant which would be ideal for a special occasion or for the casual diner looking for inventive, well presented, and tasty fare.

Well done, chef.

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