Sophisticated dining from a pedigree chef

With the autumn barely upon us and memories of the damp squib of a summer still front of mind, it seems odd to be contemplating Christmas.

bertram-burnleyYet that’s exactly what staff at Bertram’s Restaurant in Burnley are doing, as they apply the finishing touches to an exquisite Festive Menu and take bookings for the few remaining available party dates.

Bertram’s has become recognised as one of the North West’s “go-to” culinary and social destinations, with its stylish contemporary feel that matches Burnley’s newly aspirational outlook – and of course, the outstanding signature dishes of acclaimed head chef, Spencer Burge. Spencer hails from Liverpool where he studied to be a chef at Halton College, before training at the prestigious Adelphi Hotel, then working at Aintree Race Course and in a Roux Brothers’ Kitchen.

The restaurant is part of the Crow Wood Leisure complex that is also home to The Woodland Spa –recent winner of the 2016 Global Luxury Day Spa of the Year Award, with both opening in 2013 after a £4.5m investment.

Nevertheless, Bertram’s has a character and identity of its own – from the subtle but sophisticated styling, to the culinary excellence that has seen recipes devised by Spencer Burge twice featured in the Great British Cook Book, alongside the likes of celebrity chefs including Nigella Lawson, Rick Stein and Paul Heathcote

The result of Spencer and his team’s efforts is an affordable and sophisticated dining experience in a breathtaking setting. Guests enjoy a delicious and varied menu based on locally sourced ingredients, whilst dining in front of a floor to ceiling window with stunning views of surrounding woodland, set against the backdrop of the dark and brooding Pendle Hill.

It’s a great setting all year round as you see the season’s change, but with availability now extremely limited, the busy Christmas period of work’s parties and family gatherings in the private Coppice Suit, is proving to be extremely popular.

And, whilst the proof of the pudding may be in the eating, Bertram’s performance has seen Crow Wood’s Food and Beverage operation grow by over 160 per cent. Crow Wood’s Food and Beverage turnover excluding VAT has grown impressively from £1,910,698 in 2014/15 to £2,239,528 in 15/16, whilst 90 of Crow Wood’s 170 staff work in Food and Beverages. This growth has seen the business serving over 6,000 covers per month - it takes something special to create that kind of demand, so our advice is to book well in advance to avoid a Christmas disappointment!