The Martlet Kitchen

The story

The Martlet Kitchen, Rochdale: Award-Winning British Dining in a Victorian Hall

Local roots and open flames

The Martlet Kitchen in Rochdale grounds its British cooking in the work of executive chef Darren Parkinson, who trained locally before building a career across the north of England and northern France. He now oversees an open kitchen where banquette seating frames the brigade as they prep seasonal plates. His recipes draw directly from nearby suppliers, including Cheshire butcher W H Frost and Lancashire vegetable grower Ralph Livesey. That geographic focus keeps the kitchen efficient and the flavours unmistakably regional.

Plates built for sharing and savouring

Seasonal menus rotate around sturdy classics that anchor modern British cuisine while honouring Lancashire’s farming calendar. Diners often start with dock pudding alongside roasted butternut squash soup before moving to an Old Spot pork chop finished with thick crackling and rich jus. Friday evening tables frequently order beef Wellington dressed in truffled Madeira sauce, while weekend brunches feature a distinctive Bury black pudding Scotch egg served with black peas. A glass of Phoenix Brewery ale or a pour of the house gin pairs neatly with these substantial plates, and the kitchen finishes every service with a reliable sticky toffee pudding.

Grand spaces and quiet recognition

Dining takes place inside Rochdale Town Hall, a celebrated example of Victorian Gothic architecture where ornate stonework and stained glass windows frame every table. The venue earned a Good Food Guide “Good” rating this year, a mark that reflects both the architectural backdrop and the steady quality of the food. Guests can book a birthday tasting menu or simply join the terrace at The Grill Club for relaxed al fresco meals. Every corner carries carved martlet motifs, referencing the featherless bird named after the space itself.