Freemasons at Wiswell

Cooking goes from strength to strength at the Freemasons at Wiswell in Lancashire’s Ribble Valley. Roaring fires, cast-iron fireplaces and pictures of fantastically proportioned livestock lend a cosy vibe to the renovated cottages which make up what’s been described as the original gastropub.

Chef Patron Mike Shaw, formerly of Le Manoir aux Quat’Saisons and Gilpin Lodge, took the helm in January 2026, bringing a renewed focus on seasonal British cooking and local produce.

Highlights include hand-dived scallops with artichoke and oscietra caviar, local venison with quince and pepper sauce, and cured duck liver with Tamworth ham and pickled rhubarb.

Menus are elegant but approachable, with set menus at a set price, alongside more relaxed, produce-led dishes. Expect something really special.