CLITHEROE LONGRIDGE - The Ribble Valley Food Trail

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03 Mrs Dowson’s Ice Cream
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Mrs Dowson’s Ice Cream, Hawkshaw Farm, Longsight Road,
Clayton-le-Dale, Blackburn, BB2 7JA
T 01254 812407 W www.mrsdowsons.com
Open 10am to 6pm seven days a week during school holidays, otherwise
phone for opening times
From humble beginnings in 2002, Mrs Dowson’s
Ice Cream is now widely available from many
outlets in Ribble Valley and beyond. Eric and
Amanda Dowson lovingly make their ice cream
with milk from their own dairy herd and where
possible locally sourced ingredients, like cookies
from Cottage Cookies at Trawden and sweets
from Stockley’s. Mrs Dowson’s Ice Cream is
available from farm shops, tearooms and local
restaurants, as well as the Hawkshaw Farm Park
Visitor Centre, which offers sampling,
homemade cakes, cream scones and beverages in its newly-built cafe. And in the
summer Hawkshaw Farm opens its magical corn maze, offering hours of family fun!
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The Freemasons at Wiswell, 8 Vicarage Fold, Wiswell, Clitheroe,
Lancashire, BB7 9DF
T 01254 822218 W www.freemasonswiswell.co.uk
Open noon to 2.30pm and 5.30 to 9pm Tuesday to Thursday, noon to
2.30pm and 6 to 9.30pm Friday and Saturday, and noon to 8pm Sunday
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The Millstone Hotel dates back to the mid-1700s,
when the Edlestone family (village farmers,
wheelwrights, blacksmiths and millers) started
selling ale to supplement their income. Chefpatron Anson Bolton has been in charge since
2001 and a major refurbishment in spring 2011
has given the Millstone a new lease of life –
while staying true to its traditional coaching inn
roots. Anson is a great supporter of Johnson and
Swarbrick’s famous Goosnargh duck and one of
the most popular menu items in the bar is duck
spring rolls with plum sauce and cucumber. Other local suppliers include Huntley’s of
Salmesbury and Penny’s of Accrington, and the seasonal menu features a host of local
products, including braised Pendle lamb shank with spring onion champ.
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The Millstone Hotel, Church Lane, Mellor, Lancashire BB2 7JR
T 01254 813333 W www.millstonehotel.co.uk
Open noon to 9.30pm Monday to Saturday and noon to 9pm
Sunday, dinner 6.30 to 9.30pm
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Breda Murphy’s impressive career started at the famous
Ballymaloe Cookery School in Ireland, where she graduated
and became the academy’s youngest ever teacher. Following
spells in top kitchens in London and Ireland, she took over as
head chef at the Inn at Whitewell. Tucked away from Whalley’s
main street, her gem of a restaurant and deli is bright, airy and
modern. Her authentic dishes are created on-site, with a
modern twist and healthier lifestyle in mind. Breda sources her
food from butchers in Clitheroe and Longridge, Wellgate
Fisheries, Swarbrick’s, Jackson’s Creamery and free-range eggs
from farms in Chipping and Bashall Eaves. Her menus are
influenced by her wide personal culinary knowledge and experience from Ireland, South
East Asia and local classic British dishes. Watch out for Breda’s popular afternoon teas,
which are served from 3pm, and twice-monthly speciality evenings.
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Food by Breda Murphy, Abbots Court, 41 Station Road, Whalley,
Lancashire, BB7 9RH
T 01254 823446 W www.foodbybredamurphy.com
Open 10am to 6pm Tuesday to Saturday
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Award-winning country hotel Stanley House, set in 54
acres of Mellor parkland, is home to two popular
restaurants, Grill on the Hill and Mr Fred’s Brasserie. Grill
on the Hill is classic in every sense of the word, serving
serious, straightforward food carefully crafted by head
chef Andrew Parker using the best Lancashire meat and
produce in sophisticated and stylish surroundings. Mr
Fred’s Bar and Lounge offers a more relaxed dining
environment to complement its gastro-inspired menu
compiled by executive chef Steve Williams using local
produce. From light bites to sharing platters, the menu
has something to suit each palette and appetite.
Favourites include a traditional Lancashire platter and Mr Fred’s ground beef burger served
with dill pickle and smoked Lancashire cheese. There is also a children’s menu. Poultry
comes from Johnson and Swarbrick, cheese from Leagram’s Organic Dairy and milk and
cream from Huntley’s.
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Stanley House Hotel, Mellor, Lancashire BB2 7NP
T 01254 769200 W www.stanleyhouse.co.uk
Grill on the Hill open daily from 6pm, excluding Monday nights, and on
Sundays for lunch only. Mr Fred's Bar and Lounge open daily from 7am
for breakfast to 9pm
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The Three Fishes, Mitton Road, Mitton, Nr Whalley, Lancashire, BB7 9PQ
T 01254 826888 W www.thethreefishes.com
Open noon to 11pm Monday to Saturday and noon to 10.30pm Sunday
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04 Northcote
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Northcote, Northcote Road, Langho, Blackburn, BB6 8BE
T 01254 240555 W www.northcote.com
Open for breakfast 7.45 to 9.45am Monday to Sunday, lunch noon to
1.30pm Monday to Saturday and noon to 2pm Sunday, dinner 7 to 9pm
Monday to Friday, 6.30 to 10pm Saturday and 7 to 9pm Sunday
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09 Cowman’s Butchers, The Famous Sausage Shop
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Nigel Haworth and Craig Bancroft of Northcote Manorfame purchased the 400-year-old Three Fishes in 2004,
carrying out an extensive refurbishment, since which
the inn has scooped many awards. The Three Fishes
menu is a tribute to local food, featuring heather-reared
lonk lamb Lancashire hotpot, Fleetwood battered scampi
and breast of Goosnargh corn-fed chicken infused with
lime and herbs, mushroom ketchup and chips cooked in
dripping. At least 95 per cent of the food is locally
sourced, with a platter of 10 Lancashire cheeses,
Morecambe Bay shrimps, Bowland lamb and beef, house cured meats from Lancashire and
Cumbria, and vegetables from Hesketh Bank. With garden terraces in the summer,
crackling log fires in the winter, friendly and knowledgeable staff and the best cask ales
from Thwaites and other local brewers, it is no surprise that the Three Fishes has scooped
many major awards in recent years, including AA North West Pub of the Year and a Green
Man Award from the Michelin Pub Guide.
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Northcote is enjoying increasing international acclaim
as a major destination for fine food, with chef-patron
Nigel Haworth and head chef Lisa Allen being former
winners of BBC2’s Great British Menu. Northcote has
retained its coveted Michelin star for 10 years and
Nigel Haworth has probably done more than any
other local chef to champion the cause of local food.
Nigel believes that knowing where your food comes
from, who grew it, reared it and harvested it, is part of the pleasure of eating. Nigel is
passionate about traditional Lancashire dishes, as well as the area’s dedicated artisan
suppliers, and it is hard to find anything on Northcote’s seasonally changing menu that is
not locally sourced, for example wild Lytham sea bass, loin of Bowland Forest roe buck,
Gazegill Farm veal tails, Goosnargh chicken, Morecambe Bay shrimps and the best quality
Bowland beef, among an extensive list of local produce and suppliers.
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Produce cannot get more local than at the Freemason at
Wiswell, where chef-patron Steven Smith picks wild garlic
in the Wiswell woods and shoots his own game! The
Freemasons prides itself on providing a dining experience
in a stylish setting that feels as relaxed as your own front
room. The front-of-house staff are friendly and
professional, and in the kitchen Steven leads a team that
is dedicated to achieving impressive results with locally
sourced products, whether for the showpiece tasting menu, a la carte, or the seasonal
menu, served at lunchtime and early supper on weekdays. Freemasons is now firmly
established on the northern foodie map, after recent awards such as the Michelin Bib
Gourmand and Best Newcomer in the Publican Awards, and provides a slice of country
refinement with a twist of creativity and flair. Suppliers include M&J Seafood, vegetables
from Wellocks, meat and poultry from Russell Hume and game from Steven’s gun.
RIBBLE
VALLEY
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Cowman’s Butchers, The Famous Sausage Shop, 13 Castle Street,
Clitheroe, BB7 2BT
T 01200 423842 W www.cowmans.co.uk
Open 7.30am to 5.30pm Monday, Tuesday, Thursday and Friday,
8am to 4pm Wednesday and 7am to 4.30pm Saturday
“The shopping streets of Clitheroe are full of a pleasing sense
that local endeavour has not yet been swept away by big
names from big cities. Cowman’s, with its glorious array of
local sausages, must be a particular treat,” wrote David McKie
in Great British Bus Journeys 2006. Cowman’s has been a
butchers for over 100 years and current owner Cliff Cowburn
started working there aged 12, before taking over the
business from his dad, Ted, in 1982. Ted was ahead of his
time, having given up “rubbish and left-over meat scraps” for quality meat, and Cliff has
continued this tradition, creating award-winning sausages from great ingredients.
Cowman’s stocks 76 varieties of sausage, which are available every day of the week, along
with cooked samples on Tuesdays, Fridays and Saturdays. Outdoor reared pork is supplied
by John Seddon’s of Blackburn, while beef and lamb is supplied by Seddon’s and Bowland
Foods, and free-range eggs come from Bowland Forest Eggs. The multi-award-winning
sausages are prepared on the premises by a dedicated team using high-quality ingredients
with different flavours and textures - some of which will definitely surprise!
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Every year legions of tourists visit the Lake District, one of Europe’s great
natural landscapes, but the canny ones head for an area 40 miles south where
Her Majesty Queen Elizabeth II has said she would like to retire. Welcome to
Ribble Valley.
At 300 square miles, most of which is in the Forest of Bowland Area of
Outstanding Natural Beauty, Ribble Valley has two market towns, Clitheroe and
Longridge, and 44 villages set in a peaceful and unspoilt landscape offering
panoramic views and a rich heritage. It is also home to some of the North West’s
best food and drink, and most inspirational chefs.
An array of wonderful foods - meat from traditional Lancashire breeds, organic
milk and cheese, yoghurt and ice-cream, handmade pies and pastries, and a feast
of fruit and vegetables packed with natural flavour - can be found at shops and
restaurants along the borough’s leafy lanes and in its historic towns and villages.
And, from picking wild garlic in the local woods to growing their own vegetables,
shooting their own game to baking their own bread, Ribble Valley’s chefs are
firmly at the forefront of North West fine food.
So, welcome to the Ribble Valley Food Trail, where you will find all the ingredients
for a perfect rural escape and plenty to whet your appetite.
m The following organisations and individuals have supported the
s Ribble Valley Food Trail: Olivia Assheton, Lancashire and Blackpool
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Tourist Board, Lancashire Rural Recovery Action Plan, Food Hero Tours.
05 Benedicts of Whalley
Benedicts of Whalley, 1 George Street, Whalley, Lancashire BB7 9TH
T 01254 824468 W www.benedictsofwhalley.co.uk
Open 9.30am to 7.30pm Monday to Saturday and 10am to 4pm Sunday
“We believe that food brings people together and what
better way to while away a Sunday afternoon than in
Benedicts with great food and great company!”
Benedicts uses only the finest local and seasonal
produce across its menu, daily specials and take-home
offer. Proprietor Hilary Cookson believes in the
importance of local sourcing, rather than clocking up
unnecessary food miles. Its extensive list of local
suppliers includes sausages from Farnsworth’s, fish
from Wellgate Fisheries, ice-cream from Mrs Dowson’s
and cheese from Mrs Kirkham’s. Benedicts’ fresh bistrostyle food sits perfectly alongside its range of specialist
coffees and elegant, hand-selected wine list. It is also
gaining a following for its gluten-free range.
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01 Stanley House
09 Cowman’s Butchers
17 The Duke of York Inn
25 Gibbon Bridge Hotel
33 Bashall Barn Food Visitor Centre
02 The Millstone Hotel
10 Cheesie Tchaikovsky
18 The Spread Eagle Inn
26 Leagram Organic Dairy
34 The Plate at Backridge
03 Mrs Dowson’s Ice Cream
11 Mansell’s Coffee Shop
19 Stirk House Hotel
27 Robinson Bros
04 Northcote
12 D. Byrne & Co
20 Gazegill Organic Farm
28 Little Town Farm Shop & Tea Room
05 Benedicts of Whalley
13 Harrison and Kerr
21 Robinson’s Eggs
29 The Longridge Restaurant
06 Food by Breda Murphy
14 Ferguson’s Deli
22 Beltin’ Good Beef
30 Tina’s Corner Bakery
07 Freemasons at Wiswell
15 Exchange Coffee Company
23 The Parker’s Arms
31 The Bayley Arms
08 The Three Fishes
16 Wellgate Fisheries
24 Inn at Whitewell
32 The Red Pump Inn
Hospitality
Retail
This map is reproduced from Ordnance Survey material
with the permission of Ordnance Survey on behalf of the
Controller of Her Majesty’s Stationery Office © Crown
copyright. Unauthorised reproduction infringes Crown
copyright and may lead to prosecution or civil proceedings.
100018641. 2008.
Cheesie Tchaikovsky, The Ground Floor, Lee Carter House, Castle Street,
Clitheroe, Lancashire, BB7 2BX
T 01200 428366 Open 8.30am to 5pm Monday to Saturday
Cheesie Tchaikovsky is a specialist cheese shop,
delicatessen and café, with an evolving and diverse
range of UK and continental artisan-made cheese.
Proprietor Jan Curtis and her staff are dedicated to their
customers and it is easy to leave the shop laden with
more than intended. The shop stocks great cheese from
Rungis market in Paris and other continental suppliers,
but Jan is careful to include the best local and British cheeses, including Shorrock’s Black
Beauty, Greenfield’s Tasty, Blackstick’s Blue and Silk, Mrs Kirkham’s, Capra goats cheese and
the beautiful new soft cheese from the Pextenement Cheese Company of Todmorden.
Cheeses are displayed in the temperature and humidity-controlled cheese room.
Additionally, Jan makes bread on-site using organic flour from Gilchester’s of
Northumberland to a traditional technique with a sourdough culture and minimal yeast.
Daily breads can include spelt, focaccia, ciabatta, oatbread and the ever-popular olive and
pumpkinseed. Cheesie Tchaikovsky hosts bread-making courses once a month and its 18seater cafe reflects the foods available in the shop with the cheese platter, bruschetta and
homemade soup being star items.
11 Mansell’s Coffee Shop
16 Wellgate Fisheries
21 Robinson’s Eggs
26 Gibbon Bridge Hotel
31 The Bayley Arms
Mansell’s Coffee Shop, 3 Swan Courtyard, Castle Street, Clitheroe, BB7 2DQ
T 01200 425129
Open 9.30am to 4pm Tuesday to Friday and 9.30am to 5pm on Saturday
Wellgate Fisheries, 7 Wellgate, Clitheroe, Lancashire, BB7 2DS
T 01200 423511 W www.wellgatefisheries.co.uk
Open 8.30am to 4.30pm Monday to Saturday
Robinsons Eggs, The Cottage, Lower Edge Farm, Slaidburn, Lancashire, BB7 4TP
T 07929 049307
Open 7am to 6pm Saturdays, or phone for alternative times
The home of jolly good free-range eggs, that’s
Robinson’s Eggs. Because producer Richard Lomax
believes the secret to good eggs is good hens, he uses
Lohman Browns at his Lower Edge Farm, which has been
run by his family for 22 years. Lohman Browns are
popular with free-range egg farms for many reasons.
They are robust and healthy birds, bred to range freely in
the British climate and one of the best egg-layers
around, laying delicious brown eggs with strong shells
and favoured by many a chef. Richard believes the
quality of his product is the be-all and end-all. “It only
takes one bad egg to upset the customer, so we look
after the birds well,” he said. His birds are therefore free
to roam around, with low impact production and high
standards of welfare. His eggs are in demand from many local discerning chefs and
available from the farmhouse door at competitive prices.
The Gibbon Bridge Hotel, Chipping, Forest of Bowland, Lancashire, PR3 2TQ
T 01995 61456 W www.gibbon-bridge.co.uk
Open noon to 1.30pm and 7 to 9pm Monday to Saturday and
6 to 9pm Sundays
The Bayley Arms, Avenue Road, Hurst Green, Clitheroe, BB7 9QB
T 01254 826478 W www.bayleyarms.co.uk
Open for food noon to 2pm and 6 to 9.30 pm Monday to Saturday and
noon to 9.30pm Sunday
In 1982 Janet Simpson and her late mother Margaret
created the Gibbon Bridge Hotel from the family farm.
Since then it has evolved into a 4-star, award-winning
establishment, with 30 bedrooms. Janet’s philosophy is
that guests should feel they are being “spoiled in their
own home” and that is precisely what she and her team
aspire to do. Janet is a champion of local suppliers,
including Leagram’s Organic Dairy for cheese, Johnson
and Swarbrick for poultry, Brendan Anderton for meat,
Bowland Brewery for beer and Ann Forshaw’s Alston
Dairy for yoghurt. The Gibbon Bridge boasts a kitchen
garden, greenhouses and poly-tunnels, where an
abundance of seasonal herbs, fruits and vegetables
provide head chef Gary Buxton and head baker Janet Bamber with fresh produce daily. The
hotel’s seasonal lunch and á la carte menus feature Bowland lamb, Morecambe Bay shrimps
and Goosnargh duckling, or try their magical, musical afternoon teas.
Romantic lighting, a flag-stoned floor and crackling log
fire make the Bayley Arms a rural retreat full of
character, intimacy and charm. The public bar is the hub
of the local community, serving as the base of
Stonyhurst Park Golf Club and Hurst Green Football and
Cricket Clubs. There is a tantalising range of hand-pulled
ales on offer, together with an array of unpretentious bar
meals, such as Bowland braised lamb Henry, famous
Bayley steak pudding, or a Bayley burger handmade with
rump steak from Brendan Anderton’s. The Bayley sources
as much food as possible locally and in season, offering
good value food from a large and varied menu, including Bowland lamb and beef, Johnson
and Swarbrick chicken, Mrs Kirkham’s cheese, Brendan Anderton’s sausages, fish from A. O.
Seafood, yoghurt from Ann Forshaw and ice cream from Mrs Dowson’s.
How many men do you know who get up at the crack
of dawn to bake cakes? Steven Mansell, proprietor of
Mansell’s Coffee Shop, Clitheroe, lovingly prepares his
never-to-be-forgotten cakes each morning using freerange eggs from a local farm. Tucked away in a corner
of the Swan Courtyard, Mansell’s has been one of the
big hits of the Ribble Valley Food Trail. Steven and wife
Rachel offer unique and distinct lunches, which are
freshly prepared each day using local produce and
served by friendly and professional staff. Favourites
include oven-baked sweet potato, with roasted peppers,
red onion, fresh herbs and mozzarella cheese; hot
Pendle beef and onion muffins, with mustard and
horseradish, and of course Steven’s sumptuous cakes. Oak-smoked salmon is from
Wellgate Fisheries, while beef is from Mellin’s Butchers in Nelson. Other suppliers include
cheese from Proctor’s of Chipping, milk from Jackson’s Dairy of Clitheroe, coffee from
Exchange Coffee of Clitheroe and fruit and vegetables from Walker’s at Clitheroe Market.
The Ribble Valley Food Trail
was launched in 2008 as part of
Taste Lancashire 08, a year of events
aimed at promoting Lancashire
producers, chefs and fine foods, and
to celebrate Ribble Valley’s
remarkable recovery from the 2001
foot and mouth epidemic.
The project was a huge success, winning a raft of
awards, critical acclaim and individual accolades for
the trail’s dedicated and hardworking members.
The trail has been re-launched, featuring 34 food
producers, outlets and restaurateurs providing topquality food, exceptional customer service – not just
service with a smile, but food served with knowledge
and passion – and more crucially provenance: food
produced, sourced, consumed and enjoyed locally.
As well as promoting the delights of local produce to
residents and visitors, the trail also addresses some
“meaty” issues, such as food miles, healthy living and
rural economic sustainability.
Ribble Valley’s chefs and producers work tirelessly to
bring us some of the best food and drink that
Lancashire has to offer. Please join us on the Ribble
Valley Food Trail and discover for yourself.
Further details about the Ribble
Valley Food Trail are available from
www.ribblevalleyfoodtrail.co.uk
The Ribble Valley Food Trail is funded by Ribble Valley Borough Council.
Inclusion on the trail does not imply endorsement by Ribble Valley Borough
Council or its partners. Particulars were correct at the time of going to press.
Giles Shaw sold his first fish when he was eight years
old and now runs one of the most popular fish
merchants in the North West, providing fantastic fish
and seafood to some of the region’s best restaurants.
From his Clitheroe shop and stall at Clitheroe Market, he
is able to offer the same superb quality fresh fish and
seafood to the public, too. The business was founded in
1939 by Jack Hall and the Shaw’s took it over 50 years
later. Giles’s philosophy is simply to buy the very best
fish available. The fish is responsibly sourced where
possible and, as well as supporting the Manchester
wholesale fish market, he often buys direct from the
Lancashire and Cumbrian coasts. Seasonal offerings
include Morecambe Bay brown shrimps, wild sea bass,
flooks, Lune estuary whitebait, grey mullet and wild
salmon and sea trout from the River Lune.
12 D. Byrne & Co
17 The Duke Of York Inn
22 Beltin’ Good Beef
27 Robinson Bros
32 The Red Pump Inn
D. Byrne & Co, Victoria Buildings, 12 King Street, Clitheroe, BB7 2EP
T 01200 423152 W www.dbyrne-finewines.co.uk
Open 8.30am to 6pm Monday, Tuesday, Wednesday and Saturday,
and 8.30am to 8pm Thursday and Friday
The Duke of York Inn, Brow Top, Grindleton, Nr Clitheroe,
Lancashire, BB7 4QR T 01200 441266 W www.dukeofyorkgrindleton.com
Open noon to 2pm and 6 to 9pm Tuesday to Saturday, noon to 2pm and 5
to 8pm Sundays and bank holidays
Beltin Good Beef, Croasdale House Farm, Catlow Road, Slaidburn,
Clitheroe BB7 3AQ
T 01200 446279 W www.beltingoodbeef.co.uk
Open all hours, but phone first if travelling
Robinson Bros Butchers, Wilsden, Garstang Road, Chipping, Preston,
Lancashire, PR3 2QH T 01995 61234
Open 9am to 5.30pm Tuesday, Thursday and Friday, 9am to 1pm
Wednesday and Saturday
The Red Pump Inn, Clitheroe Road, Bashall Eaves, BB7 3DA
T 01254 826227 W www.theredpumpinn.co.uk
Open noon to 2pm and 6 to 9pm Wednesday to Friday, noon to 2.30pm
and 6 to 9pm Saturday and noon to 7pm Sunday
One of Clitheroe’s best-known institutions and a
magnet for fine wine lovers from across the North, D.
Byrne & Co is a multi-award winning independent
wine merchants run by the founder’s great grandsons,
Andrew, Philip and Tim Byrne. Regularly attracting
glowing write-ups, this gem of a wine shop stretches
into labyrinthine cellars that run under King Street
and are little changed from when the shop was built
in the Victorian era. The wines are from all over the
world and the Byrne brothers’ expert and regular buying trips, and unrivalled
relationships with many wineries, ensure that some of the best wines can be found here.
The Byrnes brothers aim to stock the most comprehensive range of wines and spirits in
the country at some of the most competitive prices. Furthermore, they offer a free
delivery service within a 40-mile radius and a nationwide courier service.
Chef-Patron Michael Heathcote opened the doors of the Duke of
York Inn to the public in December 2007, following a sympathetic
refurbishment. The award-winning inn is driven from the kitchen
by Michael and head chef Robert Geldeard. Local suppliers include
Reg Johnson for duck and fowl, Countrystyle Meats at Clitheroe
Auction Mart for beef and pork, and Wellgate Fisheries for fish
and seafood. When in season, local game is supplied directly from
local shoots, while herbs and salad leaves are grown in Michael’s
garden, pancetta cured in his kitchen and air-dried ham prepared
in his kitchen. Every morning, Michael bakes granary and white
organic bread. He also makes his own chutneys and pickles, ice cream and sorbet, and
petit fours. Dishes include haunch of Downham Estate venison, with venison boudin,
fondant potato, roasted parsnips, beetroot and juniper sauce; Lancashire cheese suissesse
soufflé, with walnut salad; and set elderflower cream, with hand-picked local
gooseberries, not to mention the selection of Lancashire cheeses from Leagram’s Organic
Dairy served with homemade bread, biscuits and chutney.
Malcolm and Marty Handley run a herd of pedigree
Belted Galloway cattle on their 2,500-acre hill farm in
the Bowland Fells, where regular customers and
passers-by can call in and buy “beltin’ good beef”
direct from the farm. Their beef has a hearty following,
with customers from as far afield as Manchester and
Todmorden returning to buy this highly sought after,
flavoursome and tender beef. It is available all the year
round, but special cuts or individual requirements may
need ordering in advance. The beef is hung by quality
butchers to achieve maximum tenderness and flavour,
and arrives back at the farm cut and packed for sale as
individual items or in meat packs. Malcolm and Marty
farm with strong environmental aims and chose Belted Galloways to enhance the
Bowland Fells with their grazing. The breed has proven to be perfectly suited to turning
rough hill pasture into the finest quality meat for all to enjoy.
For four generations, Robinson Bros Butchers has been
providing quality meat from its shop in Garstang
Road, Chipping. Founded in 1906 by the grandfather
of present owner Robert Robinson, the shop sells its
own meat from the family farm – Startifants – at
Chipping, along with locally sourced beef, lamb and
pork. Robert Robinson and son James pride themselves
on knowing where each cut of meat originates
ensuring quality is maintained. Robinson Bros also
sells Lancashire cheese from Greenfield’s Dairy,
potatoes from Pilling, eggs from Staveley’s and Bury
black puddings. Robert Robinson also produces his
own ice cream, Uncle Bob’s, made with milk from the
herd of Ayrshire and Jersey cows at Startifants. Uncle
Bob’s has won numerous awards and its liquorice flavour, sold from the shop, or
available at several leading restaurants, is a must for the discerning foodie.
This traditional country inn and restaurant had a real
shake-up when Martina and Jonathan Myerscough
took over in 2005. It now has three beautiful guest
rooms, a Michelin Guide-listed restaurant, bar and
snug, and outside dining areas set in stunning Bowland
countryside. The Myerscoughs believe that fresh is best,
both in sourcing produce and the on-site preparation
of every morsel of food from scratch. Extra matured
beef is from farms on Pendle Hill, chicken and duck
from Johnson and Swarbrick, organic pork from
Gazegill Organic Farm and game from local estates. As well as being listed in the Michelin
Guide, the Red Pump has been included in Alastair Sawday’s Guide to Slow Food, a new
publication listing the best food establishments sourcing products within a small
geographical area and adhering to traditional cooking methods. Timothy Taylor's Landlord,
Black Sheep and Moorhouses are a few of the regular hand-pulls on offer from a range of
local, regional and national cask-conditioned ales lovingly cared for by Jonathan.
13 Harrison And Kerr
18 The Spread Eagle Inn
23 The Parker’s Arms
28 Little Town Farm Shop And Tea Room
33 Bashall Barn Food Visitor Centre
Harrison and Kerr, 11-13 King Street, Clitheroe, Lancashire, BB7 2EU
T 01200 423253
Open 7am to 5.30pm Monday, Tuesday, Thursday and Friday, 7am to 4pm
Wednesday and 6am to 3pm Saturday
The Spread Eagle Inn, Sawley, Nr Clitheroe, Lancashire, BB7 4NH
T 01200 441202 W www.spreadeaglesawley.co.uk
Open for food noon to 2pm and 6 to 9.30pm Monday to Saturday,
and noon to 7.30pm Sundays
The Parker’s Arms, Newton-in-Bowland, Nr Clitheroe, Lancashire, BB7 3DY
T 01200 446236 W www.parkersarms.co.uk
Open noon to 3pm and 5.30 to 9pm Tuesday to Friday and noon to 9pm
Saturday and Sunday
Little Town Dairy, Farm Shop and Tea Room, Chipping Road, Thornley,
Lancashire, PR3 2TB
T 01772 782429 W www.littletowndairy.co.uk
Open 9am to 5pm Tuesday to Saturday, 11am to 4pm Sunday and Monday
Bashall Barn, Bashall Town, Clitheroe, Lancashire, BB7 3LQ
T 01200 428964 W www.bashallbarn.co.uk
Open 9am to 5pm Monday to Friday seven days a week
Long-term employee Roger Hope took over this
traditional butchers in 2007 and keeps the flag flying
for old-fashioned customer service. Fresh pies are
supplied daily by Hanson’s of Colne, poultry is from
Atkinson’s of Padiham, pork comes from James Law
of Bacup, beef and lamb from Bowland Foods and
game from Ian Scott of the Gledstone Estate. Farmer
Edward Jackson from Wiswell has also been
supplying Harrison and Kerr with free-range turkeys for over 20 years. Beef is a
particular favourite, being hung for 28 days for maximum taste and tenderness. As well
as buffets and outside catering, the delicatessen side of the business boasts homecooked beef, which is prepared on-site with no additives, and the resulting delicious
stock is also sold in the shop. There are three sorts of black puddings, including a “low
fat” version from Phil Cross and a “higher fat” version made on-site, plus home-drycured bacon, home-cooked ham and home-cooked pressed meat.
Set in picturesque Sawley, the Spread Eagle has large
meandering dining areas, a cosy bar with a log fire and a
beautiful function room. Chef-patrons Kate and Gary
Peill, and head chef Greg Barnes, use only locally
sourced ingredients to create their mouth-watering
menus. Greg Barnes trained at The Longridge Restaurant
and has been the holder of two AA rosettes, while Gary
Piell has been the holder of nine consecutive AA rosettes
at the Horse and Farrier Inn at Threkeld in Cumbria and
the Swan Hotel at Tarporley in Cheshire. Vegetables are
supplied by Wellock’s, cheese is from Hill’s Fine Foods of
Longridge and meat comes from Penny’s Clayton-leMoors, as well as Gazegill Organic Farm. Bread is baked in-house using organic flour and
ice cream is also made in-house using milk from Westby Hall Farm in Gisburn.
Not only does the Parker’s Arms champion local food, but
chef-patron Stosie Madi’s menus reflect the landlocked
pastoral Trough of Bowland, with its rich bounty of
produce through the seasons. Local-shot game, beef and
lamb are served up with a country style that has endured
for centuries. While being seasonal and rustic, the cuisine
is also light, sophisticated and contemporary. Stosie, her
business partner Kathy Smith and Kathy’s brother, AJ,
have turned around the fortunes of the inn, redecorating
the bar, restaurant and guest rooms, introducing cask ales and fine wines, along with an
ever-changing menu – not to mention the little gem that is the Parker’s Pantry, a secret
hideaway filled with artisan and seasonal delicacies for customers to take home.
Vegetables come from Clitheroe Market and Hesketh Bank, meat from H. Greaves of
Upholland and Wilpshire, game from local shoots, cheese from Mrs Kirkham’s, Butler’s
and Singleton’s, and milk from Westby Hall Farm in Gisburn, while fresh fruit is handpicked by Stosi from the fields and hedgerows around Newton-in-Bowland.
The same family has farmed at Little Town for three
generations and it specialises in premium yoghurt
and crème fraiche made with the milk of their
RSPCA-accredited herd. Dairy produce includes crème
fraiche, smoothies, luxury thick and creamy yoghurts,
with real fruit, and farmhouse ice cream. Beef in the
farm shop is family-farm Aberdeen Angus, which is
hung for up to three weeks, while pork is from their
own and locally-sourced Gloucester Old Spots, and
lamb from Little Town or local farms. They also sell
bread, cakes and pies, from Singleton’s Bakery at
Garstang and Janet Wallbank at Longridge, as well as
local jams, preserves, honey, pickles, chutneys and seasonal vegetables. You can watch
the cows being milked as part of your visit, or enjoy a cuppa and cream tea in the Little
Town Tea Room, while your children play in the play area.
Bashall Barn opened in 2001 as a small farm shop
and is now a flourishing food visitor centre, with an
award-winning 90-seater restaurant. It is home to
several artisan food producers, such as the Bowland
Brewery and Ribblesdale Honey, and produces an
ever-increasing range of food made with the finest
local ingredients. It stocks a hearty selection of ready
meals, cakes, ice cream and preserves, as well as
flowers and seasonal gifts, and hosts a Made in
Lancashire-accredited ice cream parlour, which is the
only place in Lancashire where you can watch cows
being milked and ice cream being made, while
tucking into a dollop of the ice cream! With its wood-burning stoves and superb views,
the Bashall Barn restaurant prides itself on being one of the best on farm restaurants in
the UK. Try its Bowland ale and Sandham’s Lancashire cheese rarebit on thick toast,
Gisburn-bred rib-eye steak, or grilled fish of the day fresh from Wellgate Fisheries,
topped off with one of a large selection of ice cream sundaes.
14 Ferguson’s Deli
19 Stirk House Hotel
24 Inn At Whitewell
29 The Longridge Restaurant
34 The Plate At Backridge
Ferguson’s Deli, Cabin 3, Clitheroe Market, Station Road, Clitheroe,
Lancashire, BB7 2JW
T 07905 630461
Open 7am to 4.30pm Tuesday, Thursday and Saturday
Stirk House Hotel, Gisburn, Nr Clitheroe, Lancashire, BB7 4LJ
T 01200 445581 W www.stirkhouse.co.uk
Open for food 7 to 9.30am, 12.30 to 2.30pm and 7.30 to 9.30pm
seven days a week
The Inn at Whitewell, Forest of Bowland, Nr Clitheroe, Lancashire, BB7 3AT
T 01200 448222 W www.innatwhitewell.com
Open for food noon to 2pm and 7.30 to 9.30pm seven days a week
The Longridge Restaurant, 104-106 Higher Road, Longridge, Preston, PR3 3SY
T 01772 784969 W www.heathcotes.co.uk
Open noon to 2.30pm and 6.30 to 10pm Wednesday to Saturday and noon
to 8.30pm Sundays
The Plate at Backridge, Backridge Farm, Twitter Lane, Waddington, BB7 3LG
T 01200 427304 W www.theplate.co.uk
Open 9am to 3pm Tuesday to Thursday and 9am to 4pm Friday to Sunday
According to many, the best broth in Lancashire can be
found at Ferguson’s Deli stall on Clitheroe Market
during the winter months. Proprietor David Metcalfe
bakes, cooks and prepares all his products on-site, using
hand-me-down recipes and as much local meat, poultry
and vegetables as possible, including hand picked local
winberries, rhubarb, gooseberries, strawberries and
apples for fruit pies. All out other fruit and vegetables
are sourced from Clitheroe Market, as is most of the
meat, and milk comes from Thornber’s at Sawley.
As well as his tasty broth, David offers freshly made
sandwiches, homemade pies, including meat and onion, game, steak and kidney, and pork;
quiches, pates, ready meals, fruit pies, cakes and several varieties of scones, including plain,
wholemeal, fruit, cherry, gluten-free and occasionally cheese. He also offers a small wheatfree, dairy-free and fat-free range, as well as a range of Polish cakes.
The restaurant at the Stirk House Hotel is
situated in the hotel’s original 16th
Century manor house overlooking
extensive grounds and surrounding Ribble
Valley countryside. Head chef Chris Dobson
is a keen allotment grower and sources all
of the hotel’s produce from local suppliers.
Where possible, only organic and natural
produce is sourced, such as pork, veal and lamb from Gazegill Organics at Rimington;
chicken, turkey and buck from Reg Johnson; beef from Penny’s at Clayton-le-Moors; milk,
cream and eggs from Jimmy Frankland at Gisburn, and vegetables from Shorrock’s. Even
bottled water comes from the King Henry VI spring at nearby Bolton-by-Bowland, while
bread and biscuits are baked in the in-house bakery and pastry room. Try their salad of
roast beetroot and Gazegill organic mature Lancashire cheese, with a beetroot dressing;
Gazegill organic veal, with salsify lemon cream, or wild Lune grilse, with samphire grass,
hazelnut and red pepper salsa, and fresh Lancashire potatoes.
Run by the Bowman family since 1973, the Inn at
Whitewell is a traditional country inn in an unrivalled
Forest of Bowland setting, with quirky family, sporting
and hunting memorabilia, log fires and a warm
welcome. A refurbishment and extension a couple of
years ago ensures a peaceful spot for a delicious meal,
including a new dining room overlooking the River
Hodder and its lovely valley. Jamie Cadman has headed
up the Inn at Whitewell kitchen for over ten years and
his passion and enthusiasm for quality local food produces consistently good fare. Most of
the food, including meat and game, is sourced locally, including beef and lamb from Rod
Spence at Burholme Farm, pheasant from the Gledstone and Dunsop Estates, and chicken
and duck from Johnson and Swarbrick at Goosnargh. Herbs and fruit are homegrown, and
bread is baked on-site every day. Menu favourites include rustic terrine of Goosnargh
duckling, Whitewell fish pie and Cumberland bangers and champ.
Restaurateur Paul Heathcote is a Lancashire legend. His
book, Rhubarb and Black Pudding, written with leading
food writer Matthew Fort, was one of the first
cookbooks to feature the joys of Lancashire food and
producers. Paul has always been passionate about local
sourcing and believes “if the produce is the best and
close by, why look any further?” His duck and chicken is
from Johnson and Swarbrick of Goosnargh, beef and
lamb from John Penny of Clayton-le-Moors and game
from the Duchy of Lancaster Estate. Cream, milk and
eggs are from Gerry Gornall of Goosnargh and cheese is
from Mrs Kirkham’s, Butler’s and Leagram’s Organic Dairy. There is a private dining room at
the Longridge Restaurant, where the head chef will prepare your meal in front of you and
your guests, and the restaurant offers monthly cookery classes. Paul Heathcote has been at
the vanguard of promoting local food and received an MBE in 2009.
15 Exchange Coffee Company
20 Gazegill Organic Farm
25 Leagram Organic Dairy
30 Tina’s Corner Bakery
Exchange Coffee Company, 24 Wellgate, Clitheroe, BB7 3DP
T 01200 442270
Open 9am to 5.30pm Monday to Saturday
Gazegill Organic Farm, Lower Gazegill Farm, Cross Hill Lane, Rimington,
Lancashire, BB7 4EE
T 01200 445519 W www.gazegillorganics.co.uk
Farm shop open 10am to 4.30pm Fridays and Saturdays
Leagram Organic Dairy, High Head Farm Buildings, Green Lane,
Chipping, PR3 2TQ
T 01995 61532 W www.leagramorganicdairy.co.uk
Open 9am to 5pm Monday to Friday, or phone for a weekend visit
Tina’s Corner Bakery, 76 Derby Road, Longridge, Preston, Lancashire PR3 3FE
T 01772 782514
Open 8am to 4pm Monday, Tuesday, Thursday and Friday, 8am to 2pm
Wednesday and Saturday
Gazegill Organic Farm has been family-run for 500 years
and is currently in the hands of Ian O’Reilly and Emma
Robinson, who believe that food should travel the
fewest possible miles, be reared or grown naturally and
not overly processed. All Gazegill meat is reared,
processed and sold on-site to an exceptional standard
through traditional and sustainable farming techniques,
with a strong emphasis on animal welfare. The farm is
home to a dairy herd of old English shorthorns, Oxford Sandy and Black pigs, along with
Hampshire Down sheep, all rare breeds chosen for their individual attributes. The dairy
shorthorn is renowned for its high-quality milk, which has exceptional butter fat levels and
is perfect for making cheese. The Sandy and Blacks are slow-growing and ideal outdoor
pigs, and the resultant meat is darker than modern breeds and full of flavour, while the
Hampshire Downs are hardy animals suited to the Lancashire climate and, combined with
Gazegill’s herb-rich pasture, their flavour is sublime. Gazegill’s farm shop is open Fridays
and Saturdays, where home-produced pork, lamb, beef, mutton and veal can be purchased,
as well as dairy items and veggie boxes, at prices that will astound.
Bob Kitching, Lancashire Life’s Food Hero of
the Year 2010, has brought the art of
cheesemaking alive for thousands of people
in his popular and unique demonstrations
around the country. You can buy his multiaward-winning handmade and waxed
organic cheeses direct from his Soil
Association-accredited dairy, or many local
outlets. Bob and his family use organic sheep
milk from the nearby Leagram Estate, while
cows milk comes from suppliers within a 10-mile radius of the dairy. Organic creamy,
crumbly, mature and soft Lancashire cheese is made on-site and, for those that enjoy
Lancashire cheese with additions, there are many flavoured versions, including ginger,
apricot, garlic, mint and mixed peppers, to name a few. Other organic cheeses include
Double Gloucester, Red Leicester, Cheddar and Wensleydale.
Walk through the door of Tina's Corner Bakery and
inhale deeply of the smell of freshly baked breads,
cakes and biscuits. Properietor Tina Heron takes
great pride in her traditional bakery and outside
catering service, which serves the communities of
Longridge, Preston, Garstang and beyond. Tina’s
provides cakes for every occasion, including wedding
cakes, novelty cakes, birthday cakes and children's
cakes, as well as breads, pies and fruit pies to the
wholesale and retail industry. Tina’s is also one of the
few places in Lancashire where you can buy traditional Goosnargh cakes. The cakes, more
of a shortbread than a cake, are flavoured with caraway seeds and traditionally eaten at
Whitsun. Tina’s Goosnargh cakes are hand-baked daily to a special recipe and have an
enthusiastic following, including Granada Television’s Fred the Weatherman. Tina uses
local ingredients, including eggs from Lipton’s Farm, Longridge.
Raise your nose to the air in Clitheroe’s
Wellgate and it will not take you long to find
this speciality coffee and tea merchants that
stocks over 30 varieties of coffee and more
than 50 loose teas. The company, started by
Mark Smith from his market stall 25 years ago,
is a real success story, with shops and coffee
bars in a number of local towns, as well as a
thriving wholesale and franchise business. The
Coffee Exchange’s philosophy is that the secret
to great coffee is freshness, so it sources and
buys the best “green” coffee from across the
world and roasts it on-site. Alongside this, the shop’s café features meat from Harrison
and Kerr, fish from Wellgate Fisheries, bread from Oakroyd Bakery in Ingleton,
sasparilla from the traditional soft-drinks maker Mawson’s in Bacup and fresh cakes
baked on-site.
Owned and operated by Backridge Farm owner Richard
Drinkall, The Plate serves a traditional English menu,
with a modern twist. Chef Brian Healy and his team
start the day early and their specialty breakfasts are a
popular draw to mums catching up with friends after
the school run and business people taking advantage of
free wi-fi to access their e-mails before hitting the road. Early birds can enjoy a varied
menu including porridge, full English breakfast, Scottish smoked salmon and scrambled
eggs, and Welsh rarebit. The lunchtime menu includes hand-baked farmhouse bread, with
Dewlay Lancashire cheese and mixed olives; own-cooked honey roast ham, with
Robinson’s eggs and chunky chips, or homemade chicken liver and brandy parfait, with
apricot and rosemary chutney and toasted bread. The provenance of ingredients is
guaranteed, with milk and cream from Gornall’s, meat from Countryside Meats and
Brenderton Anderton, fruit and vegetables from Thomas Moss, fish from Wellgate
Fisheries, bread from Sanderson’s, free-range eggs from Robinson’s; chutneys, relishes and
honey from Crossmoor Farm of Preston, and loose teas from the Exhange Coffee Company.
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