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’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.

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

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.