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Beer and Drinks

The Mark Addy’s extensive new drinks menu features a Classic Cocktail section and a wider range of Premium Spirits and Liqueurs. You can view the complete list, or download a copy, by clicking on the link on our Wine page.

Our Whisk(e)y section now extends to over 20 varieties, with a wider choice of Rums and Gins and Cocktail favourites to suit all tastes, including weekly Signature Specials created by our Barman. Please ask a member of staff for current details.


All Beers are subject to availability.

Currently on hand-pull

Redwillow: The Mark Addy, Fearless 4.0%
Boggart: Cascade 4.0%
Deeply Vale Brewery: Still Walking 3.8%
Hand Drawn Monkey: Pale Ale 4.2%
The Rossendale Brewery: Pitch Porter 5.0%
Irwell Works Brewery: Iron Plate Stout 4.4%
Coming soon!
Hornbeam: Galaxy Pale Ale 4.1%
Millstone: Tiger Rut 4.0%
Millstone: True Grit 5.0%


Is BEER the new wine?

The different styles of beer are categorised mainly by their production methods, ingredients, colour and strength as well as their taste. With over 2000 different beers available in the UK it is possible to find a beer to complement any dish. In fact, with so many varieties to choose from such a task can seem overwhelming! The following notes will hopefully aid your decision; remember that many beers will taste very different when drunk with food than they do when drunk on their own: experimentation is the key!

India Pale Ale or I.P.A

IPA gets it name from its distinct style, produced to withstand the long sea journeys to India in the 18th Century. The combination of a relatively high alcohol content together with the preservative qualities provided by the intense hopping resulted in the robustness required of the first ever Export quality beer.

Choose an India Pale Ale to partner oily or battered fish dishes, moderately spicy courses or milder British cheeses.

Best Bitters.

Usually weighing in with an ABV of just above the 4% mark, Best Bitters are usually bronze in colour due to the use of darker malts used in the brewing process. Often rich and fruity, sometimes with a nutty, hoppy aroma this style of beer will have varied degrees of bitterness determined by the amount and type of hops employed. In order to intensify the aroma some beers have hops added at the end of the brewing process, a procedure known as dry hopping. Best Bitters are well suited to hearty red meat casseroles, pies, slow cooked lamb, offal dishes and sausages.

Old Ales.

Produced by blending dark and pale malts Old Ales have a rich full body, are sweeter, with little bitterness, and are usually high in alcoholic strength. On the palate you will experience a range of fruit flavours, notes of caramel or toffee, often with hints of coffee or liquorice. Great with desserts such as rich fruit puddings or strong blue cheese and sweet Game sauces such as those often served with duck. Sometimes you will see bottled versions displaying a vintage on their labels, this is because such beers are well suited to laying down for a few years, aging well due to their high ABV.


Traditional ciders have a long history of being served as a food accompaniment. Of course there are many different styles but as a guide try pairing medium dry, amber varieties with rustic British Classics such as sausage and mash. Sweeter, full bodied versions can work well with spicy dishes, as well as desserts, while dry, sparkling varieties are an excellent match for a wide variety of chicken and fish dishes.

Wheat Beers.

This style has an array of different attributes and so presents many different possibilities for food matching. The bitterness of the hops, fruity acidity and high carbonation of wheat beers work well with dressed salads, egg dishes, mushrooms and creamy sauces. Filtered varieties display a pronounced “refreshing” finish and are more suited to complex food matches such as the black pudding potato cake, with soft poached egg and tarragon sauce recipe made famous by Robert Owen Brown.

Fruit Beers.

Perhaps surprisingly, fruit beers (Lambics) aren’t always a great match with fruit based desserts; often the flavours can become too intense. Chilled fruit beers can make a good aperitif or try a glass with your main course; remember that fruit based sauces served with game dishes often pair well with less sweet examples of fruit beer. If you are determined to experiment with Lambics and desserts then try matching sweet varieties with lighter puddings such as a fruit soufflé or a moist fruit loaf.