Christmas Parties |Christmas Sunday Lunch
Sundays | 12 – 2pm | 2 courses £20

It’s going to be a Quite Splendidly Festive Party Season from 1st – 22nd December.

“We had a fantastic staff Christmas meal again. Service and food was excellent even with a full restaurant. Thank you”

Make an online reservation then use our food pre-order form

Our Mussels are sourced sustainably.
They taste incredible simply steamed in a light shallot sauce or added to other dishes for a seafood mix.
The joy of extracting succulent offerings from gaping shells and soaking up the fragrant broth with pieces of crusty-soft bread.
A complete sensory food experience.

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. He is a master in the cooking of Mussels,  they taste incredible simply steamed in a light shallot sauce or added to other dishes for a seafood mix.

We’re proud to be working with brilliant British suppliers who source the very best produce.

We only use the finest, fresh, seasonal ingredients from local and specialist producers and our innovative menus change daily. The misnamed Jerusalem artichoke has no real link with Jerusalem, and isn’t related to other artichokes. It looks a bit like a knobbly pink-skinned ginger root and has a sweet, nutty flavour, reminiscent of water chestnuts.

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. Jerusalem artichokes are deliciously sweet, crunchy and nutty and are a sources of B vitamins thiamin and niacin, and iron.

We’re proud to be working with brilliant British farmers who grow amazing local produce.

TA DAH…here at QSF, we’re celebrating our stunning brand refresh and new website. Thanks to Better with Jam, our brand marketing agency, you’ve done us proud!

The project included refreshing our brand and designing and building a new website to create a enhanced online experience for all our lovely new and loyal customers.

We both wanted to take the Quite Simply French brand to the next level. The creative idea was to highlight what makes us special and unique ” high quality, fresh, seasonal produce and exotic ingredients” without losing our “warm, friendly and much loved service, team and restaurant style”

Creative Director, Lynda Caine’s ideas to refresh the brand was to create a suite of iconic images t0 communicate our unique style. She and Senior Designer, Peter Kennedy-Lane, travelled to Leeds to art direct the photo shoot at Powerhouse.

Powerhouse is the North’s leading photo studio with 14,000 sq ft. of studio space, 9 photographers, 7 studios, 5 producers, 4 studio support staff, 3 creative directors, 2 marketeers and 1 whole motion department. Their client list is impressive including M&S, Sainsbury’s, Unilever and Fever Tree.

Web functionality includes booking online and buying gift vouchers.  Better with Jam supports Quite Simply French with advertising campaigns, marketing strategy, PR, photography and art direction, graphic design, email marketing and social media.

Robert Mason…‘’We are thrilled with the results. It really is a testament to the deep understanding of the team at Better with Jam and their creative excellence. We spent much time together in the planning to inform and improve the customer journey and experience. We have been working with them for over 15 years and they continue to surprise us with their creativity.”

Something of a Cinderella story, sea bass has grown significantly in popularity over recent years with chefs and home cooks alike coming round to the versatility of the firm white fish. In addition to the juicy texture of the flesh, part of the appeal of sea bass is its attractive silver skin which cooks beautifully and looks striking on the plate

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus.

He celebrates SEA BASS FILLETS with this dish on our A la Carte Menu.
Pan-fried with crispy bacon, roasted red pepper, tomato & basil concassee with chargrilled tiger prawns and asparagus

We’re proud to be working with brilliant British suppliers who deliver amazing local produce every day. We only use the finest, seasonal ingredients from local and specialist producers and our innovative menus change daily.

We have a deep respect for the fruits of the sea, which in turn influences everything we do.

Since 1996, we’ve have been serving contemporary, future-friendly seafood to hoards of adoring locals in Lancaster and beyond.

Our philosophy is simple – to serve great food and support a more sustainable future for all our seafood. That’s why we serve the best possible seafood from ethical and sustainable sources, and cook them with respect and love.

We celebrate fresh produce; that means we look for berries that are unblemished and bright red with fresh-looking green leafy caps. The fruit should be not too firm and not too soft (there should be no dampness on the bottom of the container).

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. He celebrates the strawberry by using it to add glamour and freshness to his favourite desserts.

We’re proud to be working with brilliant British farmers who grow amazing local produce.