Freemasons at WiswellBritish
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.
Traditional cask ales are served alongside over 250 international wines. Norfolk quail with truffle and hoisin sauce is a typical starter, followed by dishes such as venison, smoked over pine from Wiswell Moor, balanced against pear and Stilton.
Steven Smith’s menu sees powerful flavours handled with ease. Pairings such as Yorkshire rhubarb with duck egg custard, or orange and vanilla rice pudding, don’t drop the baton at dessert. Expect something really special.
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- Rooms to stay over
- Good for meat