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“Lunch time treat”
Review of Maxwell's

Maxwell's
Ranked #50 of 148 Restaurants in Clitheroe
Dining options: After-hours, Breakfast, Reservations
Restaurant details
Dining options: After-hours, Breakfast, Reservations
Reviewed 10 March 2014

Just had lunch at Maxwells, I had booked the table because there was five of us, the table was ready when we arrived and it was quite busy for lunch time. the service was very good and the food was just as good I can certainly recommend the Steak Pudding chips and mushy peas.

    • Value
    • Atmosphere
    • Service
    • Food
Thank dewhurst121
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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274 - 278 of 361 reviews

Reviewed 26 February 2014

As with one of the other reviews, I also had the beef pudding. Mine couldn't be faulted. The suet pastry was very light and fluffy. The meat was lovely and tender, all served by the most pleasant of staff. Compliments to the chef. A most enjoyable meal for both of us. Many thanks. We will return

Thank Amarilla-Silencio
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 12 February 2014

Pulled pork sandwich to die for, seems to get more consistent and better every time.staff are lovely and helpfull.

1  Thank Shotchef M
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 28 January 2014

No matter how good something is, it can always be destroyed with a little effort. Clearly, the owner of Maxwell's has spent a fortune, probably well in excess of six figures, recreating a modern, chic, classy, French brassiere interior. He has succeeded! But, the atmosphere is dropped to the level of a greasy spoon by the presence on each table of a slightly greasy wooden box containing two upturned, half empty plastic sauce bottles, a bottle of malt vinegar and a blocked Salt & Pepper. The all pervasive smell of malt vinegar and the spectacle of sauce encrusted plastic destroyed all anticipation of the food. We asked for our box to be removed. The waitress told us in no uncertain terms that they are left on the tables. After a pause, filled with smiles from us, she grudging gave way and removed our box.
A waiter took our order and then returned to dump three sets of cutlery on our table. The cutlery was heavy and of interesting design. It would have graced the table if it had been laid. It wasn’t laid it was wrapped in a cheap tissue and dropped from a height onto the table. This probably saved a few milliseconds of the waiter’s valuable time.
Asked if we wanted a drink, my wife and daughter tried a glass of the White Hungarian wine which they both liked very much. They said it was crisp, fragrant and delicious. I tried the only other option this wine bar offered, the Red Hungarian Wine. I found it oxidised, tired and dull. I wondered at a wine bar with only two choices, both Hungarian. I think they only really sell the white version.
After we had ordered our meals and begun to drink our wine, the waiter returned to tell us that as they were extremely busy our food would be at least half an hour in coming. He then returned to his leaning post on the bar, showing us how he used all the valuable time he had saved. Perhaps, in future, the time delay could be mentioned before the order is taken?
As with the ambiance: so with the food. I ordered a beef pudding. At first taste, the pudding was excellent. Clearly it had been well made with plenty of suet, had not been overworked, and had been steamed to light perfection. Alas the second bite proved that it had been reheated without steam, probably with a microwave because parts of it were very tough indeed. The steak was plentiful with many large chunks filling the pudding. Alas it had not been cooked long enough so the connective tissue had not softened. It had also been cooked at too high a temperature so the meat hardened as does all protein. The meat had the taste and texture of toughened cardboard.
Usually, as the protein hardens, it squeezes all the flavour of the meat into the cooking liquor and that makes a superb gravy. This had happened. Unfortunately, this gravy ran into the ladle full of thin, commercial, reconstituted gravy that had been poured over the entire meal. This commercial gravy tasted simply of salt and a little malt extract but it served to ruin real gravy. Lastly, I understand the Northern love of mushy peas. My serving was solid on top, mushy in the middle, and a green liquid at the bottom. I blame the microwave re-heating process.
My wife chose the Salad Nicoise. The waiter taking the order asked if she wanted anchovies with her salad. She did! We privately wondered what it would taste like without one of its four central ingredients. We decided it would be a tuna salad. When it arrived, it had anchovies but no olives and no egg. Someone had clearly used their initiative when assembling the salad and a thick layer of capers had been used both as a compensatory foundation and as a liberal addition throughout. Unfortunately, they had not been rinsed and so pickling salt was the major flavour of the salad.
Green beans had been used as part of the vegetable element and they had been blanched to preserve their colour, a vivid and delicious looking green. Clearly someone can cook! It’s a pity that whoever assembled the salad in its bowl had not been told that the blanched beans needed to be reheated using a little water and butter until they were soft enough to be crunchy: a state known as “al dente”. As a result they were bullet hard and icy cold: Not at all pleasant to find in a light salad. We did mention this to the waiter but we were told, “This is how we serve them here.” The implication was clearly that we Southerners didn’t understand the concept of crunchy vegetables.
My daughter ordered the Salmon Salad and pronounced it, “very nice indeed”. It consisted of cold salmon and a variety of green leaves. Simplicity always wins through.
My wife and I finished our meal with espresso coffees. Or at least, that is what we ordered. The ground coffee used was excellent. The espresso machine was either brand new or had been expertly cleaned because the waitress managed to get a head of froth on the coffee despite pumping four times as much water through as was needed. Instead of getting one fluid ounce of incredibly powerful coffee topped with an almost solid crema leaving a lasting mouth taste sensation, we got a cup brim full of weak coffee through which we could detect just how good the coffee could have been. Sometimes more is not better.
We tried to use the salt and pepper device left on the table at our request, from the wooden box. It was a simple device with a shaker section on top for granulated salt and the base was a pepper grinder for fresh peppercorns. High quality, flaked, sea salt had been put in the top shaker. It was impossible to shake the flakes through the fine holes meant for granulated salt. The base grinder did contain peppercorns. Unfortunately, the grinders had also been filled with ready ground pepper. This clogged the grinder so the peppercorns could not be ground. The pepper dust had solidified at the bottom and was completely tasteless. So, as I said at the beginning, with a little effort you can destroy anything.

    • Value
    • Atmosphere
    • Service
    • Food
1  Thank Vic M
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 8 January 2014

We have been lots of times to Maxwells and never been disappointed, however our works xmas do here was outstanding! Really good value menu and top quality food and service.

    • Value
    • Atmosphere
    • Service
    • Food
Thank HayleyP1981
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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