The Hearth of the RamBritish
Extraordinary pub food reinventing classic local flavours. Enjoy 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 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 the barramundi, served with a tempura oyster or trio of lamb with sherry jus. Hybrids such as grilled monkfish and aloo gobi work while dessert could include a spicy pineapple carpaccio, mint pomegranate and mango sorbet or a panna cotta with Irn Bru. Well, the owners are Scottish afterall: Euan and Dena Watkins, with more than 20 years’ experience in the trade. The wine list is small but spot on, and whisky stands out.