As the seasons change, so too does our menu at The Upper Deck Bar & Grill and this spring, the transformation begins in the wild. Before our new seasonal dishes make their debut, we’re taking you behind the scenes with Head Chef Jack Bradley, whose early morning foraging trips are helping shape the very heart of our next menu.

Foraging with Purpose

Chef Jack has always believed that the best food starts with the best ingredients—and often, those ingredients are found not in the market, but in nature itself. With his wellies on and a basket in hand, Jack has spent the past few weeks exploring the hedgerows, woodland edges, and quiet countryside corners around Lancashire, gathering the freshest spring treasures nature has to offer.

Among his prized finds: fragrant wild garlic, and young dandelion leaves; both packed with flavour and destined for the plates of our guests.

“Using wild ingredients allows us to create something truly unique,” Jack explains. “It’s not just about taste, it’s about connecting diners to the season, to the land, and to the story behind every bite.”

Crafting the New Menu

Our new menu is a celebration of spring’s abundance, using Jack’s foraged finds alongside the very best local produce. Every dish is made entirely from scratch in-house, ensuring every element on the plate has purpose and care behind it.

Look out for dishes that highlight these wild, foraged ingredients—like lamb rump with wild garlic and black garlic ketchup, and desserts that tease in notes of dandelion and sorrel, perfectly balanced for the season.

Stay Tuned – It’s Nearly Here

While we’re not quite ready to reveal the full spring menu just yet, these early foraging trips mark the start of something special. At The Upper Deck, spring isn’t just a season—it’s a flavour, a feeling, and a story. And it all starts here.