The Marquis of Ormonde HEADER

Where in the Midlands can you get a plateful of fantastic value food, as well as exhilarating live music? If you’re the kind of diner that likes a symphony of flavour, but are often left wanting more from a venue, the beautiful Marquis of Ormonde, one of Ripley & Heanor’s most popular pubs, might just be the place you’re looking for.

The newly refurbished pub is proud to boast an illustrious list of live music that livens things up on a monthly basis. It is not just the free entertainment that keeps their customers enthusiastically coming back, though – this is a venue that appeals to everyone.

Raising the Stakes

All of The Marquis’ meat is locally sourced from award-winning butchers, CN Wright of Codnor. CN Wright belong to the prestigious Q guild of butchers, so you’re guaranteed a good bit of meat.

This top-quality produce is utilised masterfully on steak night on Mondays. You can tuck into a tasty 10oz flat-iron, juicy sirloin, or a luxurious 8oz fillet steak, all served with homemade chips, mushrooms, grilled tomato and beer-battered onion rings. You can upgrade your steak with a selection of tantalising sauces, like Stilton and mushroom. Prepare for Monday to become your new favourite day of the week.

The Marquis of Ormonde 1

Tremendous Value

The indulgence continues in the form of the Marquis carvery, available Wednesday noon to 3pm and Sundays noon to 4pm. With three roasted meats, fresh seasonable vegetables and lashings of thick meat gravy, you will see why this carvery isn’t just limited to being a Sunday affair.

The Marquis of Ormonde invites you and a friend to dine for just £10, from a specially selected menu. Wash the superb food down with guest ales from some of the country’s finest micro-breweries.

The Marquis of Ormonde offers tremendous value for delicious pub grub, and free entertainment in the form of a live monthly musical showcase – no wonder it’s such a popular venue.

Jason McCarthy

Jason McCarthy

Jason makes videos of himself mixing peanut butter with Greek yoghurt. Aside from waiting for that to take off the ground, he spends his days writing and occasionally nods in admiration of Jamie Oliver's longevity.

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