Hearth of the RamBritish
Hearth of the Ram offers extraordinary pub food that reinvents classic local flavours. Head here for confident cooking in a historic, 200-year-old pub on the cusp of the countryside.
Marketing is a little like the Drunken Duck; comfort and service are pushed to the fore while fine French techniques meet local flavours on a seductive menu.
Start locally with options that might include sticky pork belly from Bowland and apple gratin, or a parfait of Goosnargh duck liver served with a zesty marmalade gel.
Mains suit an occasion, particularly the likes of barramundi served with a tempura oyster, or a trio of lamb with sherry jus. Dessert could include a spicy pineapple carpaccio, mint pomegranate and mango sorbet or a panna cotta with Irn Bru. Well, the owners are Scottish after all: Euan and Dena Watkins have more than 20 years’ experience in the trade.
The wine list is small but spot on, and whisky stands out.
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