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Inns in Oldham

White Hart Inn
51 Stockport Road


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Charles Brierley has known the White Hart intimately since he was a child: he attended the adjacent Sunday school. Suspecting that there might be more to life than Leviticus, he ventured next door to satisfy his thirst for knowledge. Sadly the Revelations were all too brief, because after one pint his lack of years was cruelly exposed, and he was thrown out.

The pint was so memorable that despite that close childhood shave, he bought the inn.

He and Chef John Rudden have restored it, and the faith of countless food-lovers, by bringing award-winning cuisine and hospitality to this windswept corner of the Pennines. Fortunately altitude doesn1t worry Charles, a keen skier who has worked in the Highlands, the Rockies and Bavaria. Photographs of China and Tibet in the bar remind customers that here is a man destined for the heights, altitudinally and professionally. Absconding from Sunday school to the White Hart is still forbidden unless you happen to be the teacher, but it is a wonderful place for a Sabbatical!

The International Wine and Food Society of Great Britain Restaurant of the Year 2002
One of nine Commended Restaurants in The Good Food Guide 2002
One of six Notable Newcomers in The Which? Hotel Guide 2002
Catey Pub Operator of the Year 2000

More Information


Number of Rooms: 12
Number Ensuite: 12
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For menu click here
Children Welcome
Evening Meal Provided
TV in Rooms

Sample Menu:

Quick Dishes

Open sandwich of chicken and smoked bacon
with a mango and basil dressing

Open sandwich of smoked salmon and smoked bacon
with rocket and cream cheese

Griddled beef and caramelized onion open sandwich
with mustard seed dressing

Bayonne ham, feta and olive omelette with rocket


Soup of the day with crème fraiche

Demlane mussels of the Shetland isles
Mariniere style

Hot smoked mackerel
with foccacia bread and a rocket and lemon dressing

Fresh Carlingford Loch oysters Platter of 3 with red wine shallot vinegar Platter of 6

Warm haddock brandade with herb crumb
and poached pullet egg

Loch Fyne smoked salmon with crème fraiche

Baked pigeon en croute
with wild mushrooms, Bayonne ham and sherry vinegar jus

Crispy duck and hoi sin spring roll
with cucumber and leek salad

Terrine of home smoked ham shank and mushroom
with warm white pudding and jus dressing

Baked beetroot and goats cheese
with a red chard and horseradish salad

Ravioli of spinach and ricotta
with oregano, and tomato compote

Sausage and mash starter course, see the S. S. Co.
Full choice of different sausages and mashes on page 3


Pan-fried calves liver
with bubble and squeak, crispy onions and bacon jus

Braised lamb shank
with a Rosemary and garlic mash and fine beans

Roast maize fed chicken breast
wrapped in cured ham with a swede gratin
and mushroom jus

Butter roast pheasant breast
with Choucroute, cassoulet beans and thyme jus

Pan-fried Hereford contre fillet of beef
with Anna potato and a bourguignonne of mushrooms
smoked bacon and onions

Pan-roast pork fillet and slow cooked belly pork
with sage potato and a caramelized apple jus

Sausage and mash main course, see page 3

Herb risotto with griddled, aubergine , halloumi
and rocket leaves

Confit garlic polenta with caramelized red onions
baby spinach, poached egg and olive dressing

Fillet of haddock in a beer batter with fried potatoes,
minted peas and caper beurre blanc

Grilled fillet of line caught sea bass
with rocket and Cray fish tagliatelle

Side Dishes

Mixed or green salad
Tomato and mozzarella salad
Feta, red onion, red pepper olive and rocket salad
Fried or new potatoes
Selection of vegetables
Incl. broccoli, carrot, cauliflower, fine beans, mange tout
New season potato mash choice below

Choice of sausage
Pugh’s piglet and apple.
The Saddleworth: chicken and blackpudding.
Spicy pork and turkey


Creamed with butter
Red onion and Rosemary
Cheddar cheese and smoked bacon
Pesto, sun dried tomato and basil
Leek and mustard seed


Plum and sweet ginger pie
with vanilla ice cream

Walnut tart
with a brandy chestnut cream and maple syrup

Seasonal crème brulee
with shortbread biscuit
Suitable for a celiac diet without the shortbread biscuit

Sticky toffee pudding
with butterscotch sauce and thick cream

Lime Posit with grilled figs on a short bread biscuit

Winter fruit and chocolate terrine
with raspberry compote and fromage frais

Coconut bavarois with lime sorbet,
honey sauce and pistachio nougat
A selection of home made ice cream

A single scoop of home made ice cream

British farm cheese served with home made chutney
Choose one cheese
Or a full selection
see selection over leaf

Suitable for a CELIAC diet without the bread and biscuits. Some breads contain nuts. Please ask.

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