Our guide to some of the best foodie folk in the county
Batch Gin
This family run distillery lovingly crafts their spirits in intimate batches of no more than 25 litres at a time, ensuring a premium handmade spirit of high quality. From gin with frankincense and myrrh to Burmese betel nut vodka, take a sip of something very delicious produced close to home.
Burnley, 01282709154, www.batchbrew.co.uk.
Bashall Barn
This restaurant and farm shop is as good as the spectacular views it has across the Ribble Valley. It has one of the smallest scale honey producers in the county, you can watch the brewing process of a micro-brewery or peep inside the cow shed from the ice cream parlour where you can try some of the delicious ice cream. This award-winning attraction is well worth a visit.
Bashall Barn, Bashall Town, Clitheore, BB7 3LQ, 01200 428964, www.bashallbarn.co.uk
Baxter’s Morecambe Bay Shrimps
A trip to Morecambe Bay would be incomplete without potted shrimps. Luckily, Baxters of Morecambe have had you covered since 1880 with their tasty seafood. It is the oldest and most traditional company of its sort in the country and was also granted a Royal Warrant in 1967 for their unique recipe which has been handed down through seven generations. They also specialise in supplying quality smoked fish and other seafood.
Baxter’s Morecambe Bay Shrimps, Thornton Road, Morecambe, LA4 5PB, 01524 410 910, www.baxterspottedshrimps.co.uk.
Bertram’s Restaurant
A modern, adult-only restaurant and cocktail bar, Bertram’s is located above the award-winning Woodland Spa. The restaurant is situated within 100 acres of countryside, providing spectacular views of Pendle Hill. To take full advantage, book a table by the long glass window for an unspoilt panoramic, or on a warmer day take a seat poolside and enjoy a spot of lunch outside at the new Terrace bar.
Bertram’s Restaurant, Royle Lane, Off Holme Road, Burnley, BB12 0RT, 01282 471930, www.bertramsrestaurant.com
Bistro 197
This small, family run bistro serves high quality food made with passion. Their motto is: ‘Food is essential to life, therefore make it good’. Diners were left saddened after the business closed in 2015, but it was later taken over by chef Daniel Stephenson and his partner Natalie Waterworth, who continue to satisfy the diners of Burnley.
Bistro 197, 197 Todmorden Road, Burnley, BB11 3EA, 01282 427277.
Booths
A retailer that is fundamental to the county’s desire to promote high quality, locally produced food and drink. The business was established in 1847 and continues as an award-winning family firm led through the decades by five generations. From one small shop in Blackpool it has grown to a chain with almost 30 stores in Lancashire, Cumbria, Cheshire and Yorkshire. As well as quality, the emphasis is very much on working with suppliers to give them a fair deal and working with the environment to maintain a sustainable, eco-friendly business.
Booths Central Office, Longridge Road, Ribbleton, Preston, PR2 5BX, www.booths.co.uk
Bowland Brewery
This microbrewery started back in 2003 and went from strength-to-strength. In spring 2015, Bowland Brewery relocated to be part of the exciting redevelopment at the Holmes Mill complex in Clitheroe. They will soon be upgrading their 7.5bb kit to 30bb – enabling them to brew four times the amount of beer. Holmes Mill is also home to the brewery’s huge beer hall, which launched on the site in the summer, showcasing their core and ever developing range of artisan cask beers, as well as many others from around the region.
Bowland Brewery, Holmes Mill, Greenacre Street, Clitheroe, BB7 1EB, 01200 443592, www.bowlandbrewery.com
Butler’s Cheeses
Started by Richard and Annie Butler in Inglewhite in 1932, over the past eight decades Butler’s Cheese has produced many award-winning varieties, including their famous Blacksticks Blue. The farmhouse cheeses are still handmade up in Inglewhite on Wilson Fields Farm, which is the family home as well as dairy.
Butlers Farmhouse Cheeses, Wilson Fields Farm, Preston, PR3 2LH, 01772 781500, www.butlerscheeses.co.uk
Capra Products
Gill and Martin McManoman became interested in goats when they acquired two to provide milk for their daughter who suffered allergies. The business, near Preston, has grown with around 150 goats and now produces award- winning soft goats cheese - plain and creamy and flavoured - as well as goat meat including roasting joints, casserole packs, sausages and burgers. Goat meat is lower in fat, calories and cholesterol than many other meats and its leanness makes it ideal for curries, casseroles and Sunday roasts.
Capra Products. Marimar, Cumeragh Lane, Whittingham. PR3 2AN. 01772 860 856.
Cowmans Famous Sausage Shop
An institution in the Ribble Valley town of Clitheroe, Cowmans is based in a shop which has operated at a butcher for 120 years. At one time it even had its own abbatoir. Today the business concentrates on quality British sausages using meat from local sources without ‘slurry, slurp or goo’. The range of flavours is amazing – you can find anything from pork and pineapple to Clitheroe Castle, the Cowmans take on a Norman banger.
Cowmans, 13 Castle St, Clitheroe, BB7 2BT, 01200 423842, www.cowmans.co.uk
D. Byrne & Co
If Hogwarts had a wine cellar it couldn’t be more atmospheric that the caverns under this shop in Clitheroe. Rooms packed with bottles from across the world with a shop above that doesn’t look like it has changed since the Victorian era make this multi award-winner one of the county’s ‘must visit’ vintners. The Whalley Wine Shop is also well worth a visit.
D. Byrne & Co, Victoria Buildings, 12 King St, Clitheroe BB7 2EP, 01200 423152, www.dbyrne-finewines.co.uk.
Dewlay Cheese
Four trophies and ten gold awards at the International Cheese Awards are a testimony to the strengths of this Garstang-based cheese maker. The family firm became a household name when Jamie Oliver chose its Garstang Blue as one of the specially selected food items in a Christmas TV advertising campaign. Nick and Richard Kenyon are the third generation overseeing the business which follows the methods used by their grandfather and father.
Dewlay, Garstang By-Pass Rd, Garstang, Preston PR3 0PR, 01995 602335, www.dewlay.com
Eagle and Child
This Lancashire Life Traditional Dining Pub of the Year recipient is noted for the fact it operates a scheme to help young people into employment through catering training schemes. They have featured in the Good Food Guide as well as winning the Alastair Sawday’s Pubs and Inns Guide 2014/15 Community Pub of the Year. The kitchen team produce great dishes, serving some of the best locally sourced and seasonal Pennine foods including vegetables grown in the beer garden. There are also plans for an extensive refurbishment including an orangery and bedrooms.
Eagle and Child, Whalley Road, Ramsbottom, BL0 0DL, 01706 557181, www.eagle-and-child.com.
Food by Breda Murphy
Breda’s roots are in Ireland but she is a well-known figure on the Lancashire food scene. A pupil and then a tutor at the world famous Ballymaloe Cookery School in Cork and then head chef at the Inn at Whitewell, she now picks up regular plaudits and several awards for her restaurant and café, Food by Breda, in Whalley.
Food by Breda, 41 Station Rd, Whalley BB7 9RH, 01254 823446, www.foodbybredamurphy.com
Freemasons at Wiswell
The Freemasons at Wiswell continues to live up to its impressive reputation. Not only has it been named number one in the Good Food Guide’s Top 50 Pubs several times, it was also named in the Guide’s Top 50 Restaurants. It is also the only pub in Great Britain awarded a coveted 7/10 in the history of the Good Food Guide. They are just some of a long line of accolades achieved by patron Steven Smith and his team. Game season is a highlight of the Freemasons’ calendar but you can expect superb food throughout the year.
Freemasons at Wiswell, Vicarage Fold, Wiswell, BB7 9DF, 01254 822218, www.freemasonsatwiswell.com
Higginsons of Grange
After ten years in Australia, Stuart Higginson became too homesick and desperately missed a decent pork pie. So after returning to the UK, in 1983, he and wife Pauline set up butchers Higginsons of Grange, which has now expanded to include a bespoke delicatessen and take out. Don’t miss out on trying one of their legendary homemade pies, baked daily on site at the award-winning business.
Higginson’s Butchers, Keswick House, Main Street, Grange Over Sands, Cumbria, LA11 6AB, 015395 34367, www.higginsonsofgrange.co.uk.
Hipping Hall
Containing one of the landmark restaurants in Lancashire, Hipping Hall is the creation of hotel entrepreneur Andrew Wildsmith. Young chef Oli Martin has taken the kitchen to a new level with a mix of rustic flavours and food presentation that wouldn’t be out of place in a top London restaurant.
Hipping Hall, Cowan Bridge, Kirkby Lonsdale LA6 2JJ, 015242 71187, www.hippinghall.com.
Huntley’s Country Stores
There is much to see and do at this popular visitor attraction. But it is the Food Hall that is the jewel in the Huntley’s crown. It offers a veritable feast for any food lover. Speciality foods from local producers are put in the spotlight. There is also food produced ‘in house’. On-site there is an artisan bakery and butchers, lead by champion butcher Tom Wood, as well as a fishmongers, a delicatessen and Barrica Wines. There is also a range of homemade ice cream with 40 flavours.
Huntley’s Country Stores, Huntley Gate Farm, Whalley Road, Samlesbury, PR5 0UN, 01772 872811, www.huntleys.co.uk
Inn at Whitewell
This multi-award winning historic inn, which dates back to the 1300s, has a sterling reputation. Head chef, Jamie Cadman, had lead the kitchens for almost two decades. Expect seasonal grouse from Lancashire, pheasant and partridge from the Dunsop shoot and Bowland beef and Lonk lamb from Burholme Farm, all of which can be seen from this wonderful, rural inn.
Inn at Whitewell, near Clitheroe, BB7 3AT, 01200 448222, www.innatwhitewell.com
J Atkinson & Co
J Atkinson & Co have been supplying tea and coffee in Lancaster and surrounding areas since 1837. The business was established as the Grasshopper Tea Warehouse and has occupied these premises on China Street since 1901. Many things have changed since then but some remain the same. Steered to success by owner Ian Steel, this Lancaster business is not only providing a superb selection of tea and coffee but also playing a large role in the independent retailers’ movement in the city.
J Atkinson & Co, China Street, Lancaster, LA1 1EX, 01524 65470, www.thecoffeehopper.com.
James’ Places
Ribble Valley-based James Warburton and his dynamic team have created one of the county’s most exciting hospitality businesses. A wide range of establishments – Mitton Hall, Eaves Hall, the Shireburn Arms, the Waddington Arms and Clitheroe’s The Emporium – have made an impact on the Lancashire food scene. Now they have incorporated the impressive Bowland Brewery and beer hall into the major development at Holmes Mill, Clitheroe.
For more information about James’s Places go to www.jamesplaces.co.uk
Johnson & Swarbrick
A company that needs no introduction, for decades Goosnargh geese, ducks and corn-fed chicken reared at Swainson Farm in the village has been at the top of the shopping list for many chefs. Top names like Michel Roux Junior, Marco Pierre White, Gordon Ramsey and Raymond Blanc as well as other top restaurants and hotels clamour to have it on their menus. It has been the hard work of the late Reg Johnson along with step brother Bud Swarbrick. It is no doubt their work played a strong role in the revival of Lancashire food and produce – they won enough awards to fill one of their barns. The company continues, under the stewardship of Reg’s family. Swainson is the only farm to produce Goosnargh birds, one of Lancashire’s best-loved exports.
Johnson and Swarbrick, Swainson House Farm, Goosnargh, PR3 2JU, 01772 865251, www.jandsgoosnargh.co.uk
La Locanda, Gisburn
Bringing Italian culture to rural Lancashire, La Locanda is a multi-award-winning restaurant. Run by husband and wife duo, Maurizio and Cinzia Bocchi, their vast knowledge of Italian gastronomy and hospitality has resulted in a popular destination for authentic food in the region.
La Locanda, Main Street, Gisburn, Clitheroe, BB7 4HH, 01200 445303, www.lalocanda.co.uk
Leagram Organic
Most people who love Lancashire cheese will have sampled one of the many varieties that come from Leagram Organic. Bob Kitching, a man who was largely responsible for the great Lancashire cheese revival, founded the Leagram dairy just outside Chipping. He was a terrific showman who, before his death, travelled the UK with wife, Christine, to promote the county’s wonderful and diverse range of cheeses. Leagram’s is now skilfully run by daughter, Faye, and her mum. They make a ton of cheese a month. There are more than 25 different types – much of it award-winning - including the wonderfully named Bob’s Knob, a small volcano of seriously strong cheese.
Leagram Organic, High Head Farm Buildings, Moss Lane, Chipping, PR3 2TR, 01995 61532, www.cheese-experience.com
L’Enclume
An ancient forge in the old Lancashire village of Cartmel has become the altar at which many foodies worship. The high priest of this culinary magic is Simon Rogan whose restaurant holds two Michelin stars. It was recently named the UK’s finest restaurant by the Good Food Guide. He and his team create bold, innovative dishes served against a relaxed backdrop of whitewashed walls and beamed ceilings.
L’Enclume, Cavendish St, Cartmel, LA11 6PZ, 015395 36362, www.lenclume.co.uk
Moorhouses Brewery
Award-winning brewery Moorhouses started life as a manufacturer of mineral water, which is hard to believe considering the success of the Burnley business. As well as supplying to 300 outlets within a 50 mile radius, they also have six pubs of their own and bottled beer is available in Morrisons and Booths.
Moorhouse’s Brewery, 250 Accrington Road, Burnley, BB11 5EN, 01282 422864, www.moorhouses.co.uk
Mrs Dowson’s Ice Cream
A business which shows the fighting spirit of the Lancashire farming community. The Ribble Valley-based Dowson family dairy was badly hit by the repercussions of Food & Mouth Disease and in a fight for survival set about an innovative series of diversification plans. One included creating the iconic Mrs Dowson’s ice cream brand – one of several top quality Lancashire ice cream makers such as Wallings, Bond’s and Silly Moo.
Mrs Dowson’s, Hawkshaw Farm, Longsight Rd, Blackburn BB2 7JA, 01254 812407, www.mrsdowsons.co.uk
Mrs Kirkham’s Lancashire Cheese
Mrs Kirkham’s cheeses have won so many accolades they’ve almost certainly lost count. Their list of customers is a ‘Who’s Who’ of retailing - think Harrods, Neal’s Yard Dairy, Waitrose and Booths - and their traditional Lancashire cheese is enjoyed across the country as well as further afield. It was Graham’s mum, Ruth, who first started making her now famous Lancashire cheese in 1978 in the old piggery at the family farm in Goosnargh. Graham, a former mechanic, rejoined the family business about 18 years ago. Today, with wife, Kellie, his sons Shaun and Mike and Sarah Collier and Amy Cooper he spends hours every day hand making the cheese.
Mrs Kirkham’s Lancashire Cheese, Mill Lane, Preston, PR3 2FL, 01772 865335, www.mrskirkhamscheese.co.uk
Nest, Bartle Hall
This popular hotel restauarant has been transformed and renamed, Nest. Head chef Craig Brown has brought a distinctive culinary style which owes a great deal to the surrounding Lancashire landscape – especially the cheeses. He also adds a flamboyant twist to his dishes.
Nest, Bartle Hall, Lea Lane, Bartle, nr Preston, PR4 0HA, 01772 690506, www.bartlehall.co.uk
Northcote
The daddy of them all in Lancashire. The vision for Northcote came from Craig Bancroft and the highly talented Nigel Haworth. Between them they gave it a national profile and turned it into a Michelin-starred location which has retained its badge of honour for 19 years. Success bred success with Nigel’s protégé Lisa Allen following in his footsteps and the kitchen now has a new young star in Aled Williams. It’s an enduring success story.
Northcote, Northcote Road, Langho, Blackburn BB6 8BE, 01254 240555, www.northcote.com
Nutters
A restaurant with a solid reputation, Nutters is one of the longstanding heroes of the Lancashire dining scene. This modern British restaurant has French influences and has been forged on with chef Andrew Nutter’s culinary passion. At just 21, with backing from his parents Rodney and Jean, he launched the restaurant. Since then it has gone from strength-to-strength. There have been many awards, including Lancashire Life Food & Drink Awards. Andrew’s parents continue to be involved with the business and diners continue to flock to this popular restaurant which shines a light on some of the county’s best producers.
Nutters Restaurant, Edenfield Road, Norden, Rochdale, OL12 7TT, 01706 650167, www.nuttersrestaurant.co.uk.
Old School Brewery
Founded in 2012 by Ian Walsh and Ren Wallbank, Old School Brewery was initially a hobby but grew into something much more. Located in a converted barn at the foot of Warton Crag, the brewery produce first class beers using only the finest quality ingredients which are hand crafted with passion and patience. They stock a range of pubs and bars across Lancashire and Cumbria.
Old School Brewery, Holly Bank Barn, Crag Road, Warton, LA5 9PL, 01524 740888, www.oldschoolbrewery.co.uk
Parkers Arms
Chef patron Stosie Madi and business partner Kathy Smith have brought the good times back to this lovely rural inn with critical acclaim from Jay Rayner and awards, including a Lancashire Life Food & Drink Award. The Parkers Arms capitalises on the area’s rich bounty of produce, creating modern, sophisticated food and local ales get a good show. The menu is brimming with hearty fare as well as dishes with a global influence.
Parkers Arms, Newton-in-Bowland, near Clitheroe, BB7 3DY, 01200 446236, www.parkersarms.co.uk.
Port of Lancaster Smokehouse
Few visiting the Lancashire port of Glasson will have missed the unmistakable smell of freshly cured kippers. The family firm has been established for more than 30 years. They have maintained the traditional methods of preparing and curing fish and have extended their range over the years to include such delicacies as venison chorizo and prosciutto.
Port of Lancaster Smokehouse, Glasson Dock, Lancaster, LA2 0DB, 01524 751493, www.lancastersmokehouse.co.uk.
Pugh’s Piglets
It’s a calling card of high profile names any food producer would envy. Raymond Blanc, Gordon Ramsay, Antony Worrall Thompson and Aldo Zilli are just some of the celebrated chefs that Pugh’s Piglets, near Garstang, have been able to call customers. The business was first founded more than half a century ago, in 1965, by Barry and Gillian Pugh. Son Richard, along with wife Bernadette, have taken the reins of the business now and sell whole boned suckling pig, spring lamb and sausages. But their real speciality, loved by chefs, is their porchetta developed by resident chef, Giovanni Miticheccia, who has worked for Pugh’s for over 20 years.
Pugh’s Piglets, Garstang Road, Bowgreave, PR3 1YE, 01995 602571, home.btconnect.com/PughsPiglets
Quite Simply French
There is nothing simple about the food at this Lancaster venue, run by talented and determined restaurateur Rob Mason. He was just 23 when he took over the restaurant at St George’s Quay, then a franchise of Pierre Victoire. He has overcome adversity since including devastating floods and a recession. But Rob has weathered the storm with the help of his dedicated staff, including apprentice turned head chef John Dassau, who dishes up French food with flair. The restaurant was highly commended in Lancashire Life’s Food & Drink Awards. Some of the most traditional French foods are combined with some of the best Lancashire produce.
Quite Simply French, 27a St Georges Quay, Lancaster, LA1 1RD, 01524 843199, www.quitesimplyfrench.co.uk.
Reedy’s Naturally
There is a simple principle at this Blackburn business - take the best Lancashire ingredients whenever available and turn them into some of the finest produce Lancashire has to offer. Reedy’s jams, chutneys, relishes and condiments are all additive free, hand prepared, hand made in small batches and cooked in open pans to maintain a naturally exceptional taste.
Reedy’s Naturally, Unit 9, Elder Court, Shadsworth Business Park, Blackburn, BB1 2EQ, 01254 691754, www.reedys.co.uk
Ribby Hall Village
This award-winning five-star luxury holiday park and village has a tempting choice of nine eateries and takeaways. From the Tea Room and the Tapas Bar to fine dining in the two AA rosettes Spa Hotel, there’s something for everyone. The Orangery, located inside the Spa Hotel, is a contemporary venue on the water’s edge, where you can enjoy seasonal and locally sourced dishes created by head chef, Michael Noonan.
Ribby Hall Village, Ribby Road, Wrea Green, near Blackpool, PR4 2PR, 01772 674484, www.ribbyhall.co.uk.
Ribble Valley Inns
An offshoot of Northcote and the place where the dining pub revolution started. The Three Fishes at Mitton was the first and, like Northcote, it majored on local and seasonal produce showcasing the growers by hanging their portraits on the restaurant walls. This was followed by the Clog and Billycock and The Highwayman and the business recently extended into Cheshire and Yorkshire.
Ribble Valley Inns has several locations. For details go to www.ribblevalleyinns.com.
Roaming Roosters
A fantastic farm shop stocked with more local produce than you could ever want. Tasty, healthy products combined with sustainable farming and traditional butchery are at the core of the Roaming Roosters business in Higham. The family are traditional butchers and put their skills to good. The Old Spot home-cured bacon was also named one of the best after being highly commended at this year’s Great British Food Farm Produce awards. The product comes from the Gloucester Old Spot rare breed pigs that are bred on the Roaming Roosters farm. If the meat doesn’t come from the farm, it comes from those around it.
Roaming Roosters, Barrowford Rd, Higham, BB12 9ER, 01282 612828, www.roamingroosters.co.uk
Seafood Pub Company
One of the food stories of the last five years. Joycelyn Neve, daughter of famous fish retailer Chris Neve, took a series of mainly rundown inns and turned them into the next generation of dining pubs. The ever-increasing chain has managed to maintain its edge by allowing each establishment develop its own style and the addition of bedrooms at several sites means Joycelyn is helping to drive home the message about ‘food tourism’ in Lancashire.
The Seafood Pub Company has nine locations. See seafoodpubcompany.com for details
Smithy Mushrooms
Established in 1989, Smithy Mushrooms has continuously developed over the years and now features 26 growing rooms, cultivating a large variety of different, wild and exotic mushrooms. The leading grower of fresh UK grown Shiitake mushrooms; the Ormskirk based company supply big brands such as Marks and Spencer and Booths, as well as wholesale markets, restaurants and hotels.
Smithy Mushrooms, Smithy Lane, Scarisbrick, Ormskirk, L40 8HL, 01704 840 982, www.smithymushrooms.co.uk
Taylors Farm Shop
Taylors prides itself on being a traditional, working, family run farm, producing cereals, beef and lamb to source their shop. As well as offering fresh beef, lamb and vegetables from the 300 acre farm to customers, the shop (which opened in 2009) also stocks a wide range of wholesome quality Lancashire produce, including Mrs Dowson’s ice cream, Cartmel Sticky Toffee Pudding, Rowlands Dairies Milk and Greenhalghs Breads.
Taylors Farm Shop, Hall Lane, Lathom, Lancashire, L40 5UW, 01704 895687, www.taylorsfarmshop.co.uk
The Bay Horse Inn
Run by the Wilkinson family, this country inn has won several awards. Chef Craig, who has been at the Bay Horse with his parents for 24 years, has worked in the trade since he was a nipper and he now runs the business with wife, Nicola. His honest food is both simple and enjoyable. He has created a flavoursome menu which reads like an inventory of Lancashire produce. Slow cooked Goosnargh duck legs and his Sunday roast of Lancashire Sirloin have quite a following.
The Bay Horse Inn, Bay Horse Lane, Ellel, Lancaster, LA2 0HR, 01524 791204, www.bayhorseinn.com.
The Cartford Inn
Patrick and Julie Beaume are at the helm of this 17th century riverside coaching inn, one of the UK’s top gastropubs. It boasts many accolades from the Michelin and Good Food Guides as well as being a winner of a prestigious Lancashire Life Dining Pub of the Year award. Simple yet creative dishes are the mainstay of the menu using quality ingredients from local suppliers.
The Cartford Inn, Cartford Lane, Little Eccleston, PR3 0YP, 01995 670166, www.thecartfordinn.co.uk.
The Millstone at Mellor
This elegant two AA rosette restaurant uses only the freshest, in season produce from trusted local and regional suppliers. Their menus are inspired by the ingredients on offer within the stunning Ribble Valley, meaning you can get a true taste of the region. They also have their own craft brewery, where parent company Daniel Thwaites has been brewing beer since 1807.
The Millstone, Church Lane, Mellor, Blackburn, BB2 7JR, 01254 813333, www.millstonehotel.co.uk
The Real Lancashire Black Pudding Company
When Andrew Holt took over The Real Lancashire Black Pudding Company in the mid-1990s, he was told the market was dwindling. His customers were elderly and demand would die out. But a series of new developments and a surge of interest in regional foods have contributed a revival of the dish and his company is now seeing huge growth. He has kept his traditional Bury black pudding true to its 19th century recipe. But he has also introduced white, vegetarian and gluten free versions, as well as puddings flavoured with everything from festive spices to chilli.
The Real Lancashire Black Pudding Company, The Pudding Mill, Waterside Road, Haslingden, BB4 5EN, 01706 231029, www.reallancashireblackpuddings.co.uk.
The White Swan
Tom Parker may only be in his twenties but he is already making a name for himself. The former winner of Young Chef of the Year, now head chef at this Fence pub, has had wonderful reviews from renowned food critic Jay Rayner and has a place in the Michelin Good Food Guide, winning a Bib Gourmand. Tom, pictured above, trained at Northcote and is influenced by some of Lancashire’s old food traditions on his menu, including those from his great grandmother’s treasured handwritten recipe book. Ingredients like tripe, bone marrow and ham hocks have been transformed by Tom into sophisticated new heights. He uses the old recipes and breathes new life into them, often by using French cooking techniques.
The White Swan, 300 Wheatley Lane Road, Fence, BB12 9QA, 01282 611773, www.whiteswanatfence.co.uk.
Wellocks
This is a long-established family firm in East Lancashire. Over recent years it has grown from a business selling locally produced potatoes from the back of a van to chip shops into one of the UK’s biggest specialist food suppliers. Many dozens of top chefs – a lot with Michelin stars – look to this Nelson-based outfit to supply the very best ingredients.
Wellocks, 4 Pendleside, Lomeshaye Business Village, Nelson, BB9 6SH, 08444 993 444, www.wellocks.co.uk
Worthingtons Farm
The Ascroft family have been farming the land at Worthingtons for many years and specialise in the traditional way of growing a variety of arable crops in rotation to ensure goodness. Seasonal produce includes a range of cauliflower, cabbage and potatoes.
Worthingtons Farm, Park Lane, Holmes, Tarleton, Preston, PR4 6JN, 01772 814465, www.worthingtonsfarm.co.uk.
Our food heroes
Nigel Haworth
Chef patron, Northcote
Paul Heathcote
Chef restaurateur and food consultant
Sheila Dillon
Whalley born presenter of The Food Programme on Radio 4
Marcus Wareing
Southport’s Michelin star magician
Matthew Fort
Lancashire food champion, critic and a judge on Great British Menu
Robert Owen Brown
Acclaimed Manchester chef
Lisa Allen
Executive head chef, Northcote
