Wheatsheaf Restaurant is a new and upcoming gastro pub serving stylish and upmarket food for a resonable price. Located at the beautiful Victorian building built in 1890 (which was a former Coaching Inn) in Hightown, Sandbach in Cheshire, you won’t be able to miss the large restaurant sign as you drive into town. Also a stone’s throw from Sandbach Townhall, the historic building has had a £500,000 face-lift and can now sit about 220 pax at full capacity. It not only boasts a restaurant, bar and private room areas upstairs as well.
The restaurant was redesigned by interior designer George Padgett-Phillips to give it a more sophisticated look with lots of windows to bring natural light in. The Quintessentially British gastropub is aimed at serving restaurant quality food with great ale and drinks.
As I sit and admire the interiors, my first starter arrives. I am served Warm Poached Pear Salad, which was a selection of seasonal leaves, English Stilton, red onions, walnuts, local honey dressed with watercreast. This dish was not only beautiful to the eye but very light and refreshing to the palate as well. The dish cost £6 and a definite winner, especially for those who are looking at a healthy alternative.
My second starter was Ham and Eggs, again locally sourced Cheshire ham on toasted tin loaf, local free range poached egg served with hot butter sauce which would have been great served at any time of the day. The dish costing £5 was well made but simple, I felt the sauce was the star of the dish and made it just delightful. Best part about both starters, they can double up as a light lunch option when you increase the portion size for an additional £2.
Owned by the Pear family who run the fine dining Pecks Restaurant in Congleton, I had a chance to chat with Jacob Pear who owns the restaurant. Jake spoke with me about how important it was for the restaurant to showcase and support local suppliers and that all their ingredients are locally sourced. The menu will also changes frequently to showcase the seasonal produce. The restaurant’s menu was created by Peck’s Executive Head Chef, Less Wassall while the dishes are prepared by Wheatsheaf’s Head Chef Chris Morgan. Jake also metioned that The Wheatsheaf is currently undergoing renovations to covert their top floors to hotel rooms as well as to create more outdoor sitting area which should be compelted around June this year. Jake also gushes about the support he has received from Chris Baldwin, his Assistant General Manager who keeps the staff and place tip top.
I continue with my main course which was Tarragon Chicken. A free range chicken breast cooked to perfection in white wine, cream and tarragon sauce. The Cheshire potato cake was my favourite accompaniment and the baked carrots and sweet potato gave the dish a lovely colour. I could east this dish again and again, the dish is priced at £14. Worth every penny!
My second main course was Slow Roast Astbury Pork Belly with honey mustard glaze, baked apple, roast shallots and sweet potato mash. The pork locally sourced from Glebe Farm was cooked really well and presented like an art work on the plate. The meat was succulent and tender and all the components complimented each other visually and tastefully. I just can’t fault it. This dish is priced at £13.
By this time, you would have thought that I had enough, but no, I could not wait for dessert. I was served Old English Trifle in a beautiful glass. A slight twist to the traditional version, this was a lot fresher and lighter to the palate especially after a heavy meal. The acidity from the fresh berries gave the sweet dish a nice finish. Priced at £6, this could easily feed two. Only one complaint, I wish I had a long spoon to reach the bottom of the glass instead of the normal dessert spoon I was given.
My next dessert was a White and Dark Chocolate Cheesecake served with banana ice-cream. This dish was priced at £6 and the banana ice-cream was a good compliment to the cheesecake as it gave some lightness to the dense cake. I have always known that chocolate and cheese is a great combination but I was surprised to discover that banana flavour also strangely worked well together.
Wheatsheaf is a fab place to hang out, its trendy and what Sandbach needs, yet there is a nostalgic feel to it. I cannot fault any of the food, service or the design of the restaurant. You can say that a lot of thought, effort and money has been spent on the place to make it what it is. Its my new go-to place now and I am sure once you have tried it, it will be yours as well.
Where is Wheatsheaf Restaurant?
Sandbach CW11 1AG
Tel: 01270 762013
What time is Wheatsheaf Restaurant Open?
Do make prior booking especially if its for a weekend as they do tend to get quite busy, their opening hours are :
Sunday to Thursday – 12 noon – 12 midnight
Friday & Saturday – 12 noon – 1am
Food is only served from 12 noon – 8.45pm