After years of hard work, the big day is finally here!
Celebrate your graduation at The Blue Mallard, over a delicious meal surrounded by your family and University friends.
Receive a free bottle of Prosecco for 6 or more people.
T&C’s apply – Valid Tuesday 18th to Friday 21st July.
Book now by calling our team on 01704 893 954.
We look forward to seeing you during graduation week!
Graduation – The Blue Mallard
We are currently running a Facebook competition giving one lucky winner the chance to win a 3 course meal for 4 from the A La Carte or Sunday menu.
To join in the competition visit our Facebook page here.
Terms and conditions
3 courses from our A La Carte or Sunday menu, Steak and Chateaux are not included, redemption valid only in January, valid Tuesday to Thursday evenings or Sunday all day, drinks not included
Boxing Day in Burscough
Opening Hours: 12pm til 4pm
Boxing Day… All the presents unwrapped, the last slice of turkey eaten and now it’s time to relax and spend time with friends and family.
The origins of Boxing Day can be traced back to the Victorian era were it was traditionally a day off for servants. They would received a ‘Christmas Box’ to take home containing gifts, bonuses and sometimes leftover food. December 26th is also the feast day of Saint Stephen, the patron saint of horses, which is why Boxing Day has come to be associated with horse racing and fox hunting. But throughout the years it has always been a special time to gather your friends and family together.
We hope you have a fantastic Boxing Day and we’ll see you soon!
Wednesday offer in Burscough
Take advantage of our fantastic offer EVERY Wednesday!
Wednesday Wine & Dine!
Enjoy a delicious 2 course menu and half a bottle of wine for just £19.95 per person. We have a great selection of dishes available.
Book now on 01704 893954 or book online here.
Wednesday offer in Burscough – The Blue Mallard
Below you can find a full list of our 2016 Christmas opening hours:
Christmas Eve – 12pm – 2:30pm & 5pm til 9pm (last orders)
Christmas Day 12pm – 2pm (Fully Booked)
Boxing Day 12pm – 4pm
Tuesday 27 December – Closed
Wednesday 28th December – Normal Hours
Thursday 29th December – Normal Hours
Friday 30th December – Normal Hours
New Years Eve – 12pm – 2.30pm – 5pm – 8pm (Bar open 5pm till 2pm)
New Years Day – Closed
Monday 2nd January – Closed
Tuesday 3rd January – Closed
Open as normal from Wednesday 4th January.
Festive opening hours – The Blue Mallard
Clock this! It’s that time of the year to put your clocks back!
The good news is that you’ll get an extra hour in bed on a Sunday morning. However the bad news is that the nights are drawing in ever-quicker.
We know how easy it is to forget so we thought we would give you a friendly reminder to put your clocks back 1 hour as daylight saving officially ends at 2am on the last Sunday in October (30th October).
The idea of moving the clocks forward during the summer and then back again was first proposed in parliament in 1907. Later, in the Second World War clocks were put forward an hour to boost production in factories and so that workers could get back home before the blackout.
Book your Autumn meal with your friends and family today, call us on 01704 893 954 or book online
Smoked Cod with Southport Shrimp Soufflé, Buttered Kale, Mrs Kirkham’s Lancashire Cheese and Leek Croquettes with Watercress sauce
A Lancashire delight made from The Blue Mallard’s own smoked cod, shrimps from James Peet, cream from Rowland’s Dairy and kale and potatoes from Causeway Farm, watercress from Duerden Brothers and leeks grown in Burscough.
4x 250g smoked cod fillets
1 pint milk
1 large bunch kale
Large knob of butter
For the Lancashire cheese and leek croquettes:
500g Maris Piper potatoes
100g Mrs Kirkham’s Lancashire cheese
1 leek, split, washed and finely chopped
Knob of butter
Pinch chopped chives
Salt and pepper
Flour for pane
2 eggs for eggwash
Breadcrumbs for pane
For the Southport shrimp soufflé:
40g plain flour
22ml semi skimmed milk
4 medium free-range eggs, separated
80g Southport shrimps
Pinch parsley, chopped
For the watercress sauce:
40ml dry white wine
1 shallot, peeled and fine diced
1 bay leaf
300ml double cream
1 bunch watercress
For the croquettes
In a large pan of salted water, cook the potatoes until starting to crumble, then drain and mash with butter, salt and pepper. Gently soften the leeks in butter, but don’t colour. While the mash is still warm, crumble in the cheese, leeks and chives and season. Shape into 10cm long sausage shapes and chill.
When chilled, gently coat in flour, egg wash, then roll in breadcrumbs. Either cook in a deep fat fryer at 180°C for 4-5 minutes and finish in the oven at 180°C for 4-5 minutes, or shallow fry until the breadcrumbs are golden brown, then pop in the oven for 10-15 minutes.
For the watercress sauce
Add the wine, shallot and bay leaf to a heacy bottomed saucepan on a medium heat. Reduce by half. Add the cream and reduce by two-thirds. Remove the bay leaf, add the watercress and blend with a hand blender for 1 minute. Pass through a fine sieve, season with sea salt and set aside.
For the soufflé
Butter 4 larger ramekins and put in a roasting tin. In a heavy bottomed saucepan, melt the butter then whisk in the flour to a smooth paste. Slowly whisk in the milk and on a low heat, cook out until it thickens to a smooth sauce and doesn’t taste floury.
Remove from the heat and whisk in the egg yolks, parsley and shrimp. Season with salt.
In a large bowl, whisk the egg whites to a soft peak – when the whisk is pulled out the top flops down – and fold in the shrimps mix, keeping as much air in the mix as possible.
Spoon evenly into the ramekins.
Fill the roasting tray with boiling water to halfway up the outside of the ramekins and back in a preheated oven at 200°C for 20 minutes. Don’t open the oven too early or the souflles will sink.
For the cod
Poached in a mix of lightly seasoned half milj and half water on a low heat for 6-8 minutes. Remove the cod with a slotted spoon and drain on kitchen paper.
Cook the kale in a large pan of salted water on a rolling boil for 1 minute. Drain, season and add a good-sized knob of butter.
Sit the cod on a bed of kale, with croquettes and soufflé on the side and a generous amount of watercress sauce.
If you have an interest in cars then be sure to attend the North’s biggest FREE motor event on Monday 28th August.
From thundering Stock cars to the sweetest sounding Vintage and Classic Automobiles and Motorcycles…see and hear a Formula 1 car start up and run!
A spectacular feast of sounds, smells and automotive design and technology over the last 100 years. The show starts at 11am with a closed road parade from 2:30pm until 4:30pm so whilst you are still in the local area don’t worry about what you are going to have to eat, simply visit our restaurant and we will do all the cooking for you. Book your table here.
The Blue Mallard is more than delighted to announce that we are yet again an award winning restaurant in Burscough after receiving the Certificate of Excellence for the fifth year in a row.
This is only awarded to a small majority of the many hundreds of thousands of restaurants across the world, so we are very grateful to all the people who have given us such wonderful reviews on our Tripadvisor page.
This certificate is an amazing accolade to have as it has been voted for by the people we value the most – YOU! We always take on your feedback, whether its for our themed events, the service or the food.
Thank you again for everyone who has helped us on this fantastic journey and we cannot wait to continue to grow our company and give you all an exceptionally good dining experience every time you visit us.
Award Winning Restaurant in Burscough – The Blue Mallard
A mixture of sumptuous tastes and textures come together in a sublime sweet made with milk and cream sourced from Rowland’s Dairy and Chocolate Magic’s Chocolate, both based in Mawdesley.
For the melting chocolate:
210g dark chocolate. 54% or above
180g caster sugar
6 medium eggs
90g plain flour, sieved
180g unsalted butter, cut into 1cm dice
For the honeycomb:
400g caster sugar
100ml runny honey
2 tbsp liquid glucose
1 1/2 tsp bicarbonate of soda
(Divide in two between the parfait and garnish)
For the white chocolate and honeycomb parfait:
50ml cold water
4 egg yolks
80g caster sugar
120g grated white chocolate
Smashed up honeycomb
400ml double cream
Preheat the oven at 180°C
For the honeycomb
Put the sugar, honey and glucose in a heavy based saucepan with 100ml of water. Place the pan on the heat and, using a sugar thermometer, bring to the boil and boil at 160°C. Grease a larger baking try with oil while the sugar is boiling. When the pan reaches the required temperature, remove from the heat, quickly add the bicarb and whisk speedily. Working quickly, pour the mixture on to the tray – it will start to bubble dramatically straight away – and leave to cool.
For the white chocolate and honeycomb parfait
In a large heatproof bowl (preferably stainless steel) over a pan of simmering water, whisk together the egg yolks, sugar and water for about 4-5 minutes until the mixture is light in colour, thick and fluffy.
Remove the bowl from the pan and stir in the grated chocolate, then set aside to cool slightly. Whilst this is cooling, whisk the cream to soft peaks.
When the chocolate mix has cooled, fold the cream into it and add the smashed up honeycomb.
Put into the freezer and stir occasionally. You can either set in a mould to slice or serve with an ice cream scoop.
For the melting chocolate fondant
Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring regularly to prevent splitting.
In a large bowl, whisk together the egg yolks and sugar for about 4-5 minutes until pale and fluffy in texture (cold sabayon)
When the chocolate and butter have melted, remove from the heat and allow to cool slight for 5 minutes.
Slowly add the chocolate to the egg and sugar mix, then fold in the sieved flour. Make sure all ingredients are combined without any lumps.
Take 6 medium sized ramekins and spoon in the mixture to just below the rim. Bake in the preheated oven for 10-12 minutes until the top cracks slightly.
Serve immediately with the parfait and extra honeycomb for garnish.
Our Service Hours