LONGRIDGE CLITHEROE - The Ribble Valley Food Trail
LONGRIDGE CLITHEROE - The Ribble Valley Food Trail
LONGRIDGE CLITHEROE - The Ribble Valley Food Trail
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www.ribblevalleyfoodtrail.co.uk<br />
Every year legions of tourists visit the Lake District, one of Europe’s great<br />
natural landscapes, but the canny ones head for an area 40 miles south where<br />
Her Majesty Queen Elizabeth II has said she would like to retire. Welcome to<br />
<strong>Ribble</strong> <strong>Valley</strong>.<br />
At 300 square miles, most of which is in the Forest of Bowland Area of<br />
Outstanding Natural Beauty, <strong>Ribble</strong> <strong>Valley</strong> has two market towns, Clitheroe and<br />
Longridge, and 44 villages set in a peaceful and unspoilt landscape offering<br />
panoramic views and a rich heritage. It is also home to some of the North West’s<br />
best food and drink, and most inspirational chefs.<br />
An array of wonderful foods - meat from traditional Lancashire breeds, organic<br />
milk and cheese, yoghurt and ice-cream, handmade pies and pastries, and a feast<br />
of fruit and vegetables packed with natural flavour - can be found at shops and<br />
restaurants along the borough’s leafy lanes and in its historic towns and villages.<br />
And, from picking wild garlic in the local woods to growing their own vegetables,<br />
shooting their own game to baking their own bread, <strong>Ribble</strong> <strong>Valley</strong>’s chefs are<br />
firmly at the forefront of North West fine food.<br />
So, welcome to the <strong>Ribble</strong> <strong>Valley</strong> <strong>Food</strong> <strong>Trail</strong>, where you will find all the ingredients<br />
for a perfect rural escape and plenty to whet your appetite.<br />
m<br />
s<br />
y<br />
<strong>The</strong> following organisations and individuals have supported the<br />
<strong>Ribble</strong> <strong>Valley</strong> <strong>Food</strong> <strong>Trail</strong>: Olivia Assheton, Lancashire and Blackpool<br />
Tourist Board, Lancashire Rural Recovery Action Plan, <strong>Food</strong> Hero Tours.<br />
01 Stanley House<br />
Stanley House Hotel, Mellor, Lancashire BB2 7NP<br />
T 01254 769200 W www.stanleyhouse.co.uk<br />
Grill on the Hill open daily from 6pm, excluding Monday nights, and on<br />
Sundays for lunch only. Mr Fred's Bar and Lounge open daily from 7am<br />
for breakfast to 9pm<br />
Award-winning country hotel Stanley House, set in 54<br />
acres of Mellor parkland, is home to two popular<br />
restaurants, Grill on the Hill and Mr Fred’s Brasserie. Grill<br />
on the Hill is classic in every sense of the word, serving<br />
serious, straightforward food carefully crafted by head<br />
chef Andrew Parker using the best Lancashire meat and<br />
produce in sophisticated and stylish surroundings. Mr<br />
Fred’s Bar and Lounge offers a more relaxed dining<br />
environment to complement its gastro-inspired menu<br />
compiled by executive chef Steve Williams using local<br />
produce. From light bites to sharing platters, the menu<br />
has something to suit each palette and appetite.<br />
Favourites include a traditional Lancashire platter and Mr Fred’s ground beef burger served<br />
with dill pickle and smoked Lancashire cheese. <strong>The</strong>re is also a children’s menu. Poultry<br />
comes from Johnson and Swarbrick, cheese from Leagram’s Organic Dairy and milk and<br />
cream from Huntley’s.<br />
02 <strong>The</strong> Millstone Hotel<br />
<strong>The</strong> Millstone Hotel, Church Lane, Mellor, Lancashire BB2 7JR<br />
T 01254 813333 W www.millstonehotel.co.uk<br />
Open noon to 9.30pm Monday to Saturday and noon to 9pm<br />
Sunday, dinner 6.30 to 9.30pm<br />
<strong>The</strong> Millstone Hotel dates back to the mid-1700s,<br />
when the Edlestone family (village farmers,<br />
wheelwrights, blacksmiths and millers) started<br />
selling ale to supplement their income. Chefpatron<br />
Anson Bolton has been in charge since<br />
2001 and a major refurbishment in spring 2011<br />
has given the Millstone a new lease of life –<br />
while staying true to its traditional coaching inn<br />
roots. Anson is a great supporter of Johnson and<br />
Swarbrick’s famous Goosnargh duck and one of<br />
the most popular menu items in the bar is duck<br />
spring rolls with plum sauce and cucumber. Other local suppliers include Huntley’s of<br />
Salmesbury and Penny’s of Accrington, and the seasonal menu features a host of local<br />
products, including braised Pendle lamb shank with spring onion champ.<br />
03 Mrs Dowson’s Ice Cream<br />
Mrs Dowson’s Ice Cream, Hawkshaw Farm, Longsight Road,<br />
Clayton-le-Dale, Blackburn, BB2 7JA<br />
T 01254 812407 W www.mrsdowsons.com<br />
Open 10am to 6pm seven days a week during school holidays, otherwise<br />
phone for opening times<br />
From humble beginnings in 2002, Mrs Dowson’s<br />
Ice Cream is now widely available from many<br />
outlets in <strong>Ribble</strong> <strong>Valley</strong> and beyond. Eric and<br />
Amanda Dowson lovingly make their ice cream<br />
with milk from their own dairy herd and where<br />
possible locally sourced ingredients, like cookies<br />
from Cottage Cookies at Trawden and sweets<br />
from Stockley’s. Mrs Dowson’s Ice Cream is<br />
available from farm shops, tearooms and local<br />
restaurants, as well as the Hawkshaw Farm Park<br />
Visitor Centre, which offers sampling,<br />
homemade cakes, cream scones and beverages in its newly-built cafe. And in the<br />
summer Hawkshaw Farm opens its magical corn maze, offering hours of family fun!<br />
04 Northcote<br />
Northcote, Northcote Road, Langho, Blackburn, BB6 8BE<br />
T 01254 240555 W www.northcote.com<br />
Open for breakfast 7.45 to 9.45am Monday to Sunday, lunch noon to<br />
1.30pm Monday to Saturday and noon to 2pm Sunday, dinner 7 to 9pm<br />
Monday to Friday, 6.30 to 10pm Saturday and 7 to 9pm Sunday<br />
Northcote is enjoying increasing international acclaim<br />
as a major destination for fine food, with chef-patron<br />
Nigel Haworth and head chef Lisa Allen being former<br />
winners of BBC2’s Great British Menu. Northcote has<br />
retained its coveted Michelin star for 10 years and<br />
Nigel Haworth has probably done more than any<br />
other local chef to champion the cause of local food.<br />
Nigel believes that knowing where your food comes<br />
from, who grew it, reared it and harvested it, is part of the pleasure of eating. Nigel is<br />
passionate about traditional Lancashire dishes, as well as the area’s dedicated artisan<br />
suppliers, and it is hard to find anything on Northcote’s seasonally changing menu that is<br />
not locally sourced, for example wild Lytham sea bass, loin of Bowland Forest roe buck,<br />
Gazegill Farm veal tails, Goosnargh chicken, Morecambe Bay shrimps and the best quality<br />
Bowland beef, among an extensive list of local produce and suppliers.<br />
05 Benedicts of Whalley<br />
Benedicts of Whalley, 1 George Street, Whalley, Lancashire BB7 9TH<br />
T 01254 824468 W www.benedictsofwhalley.co.uk<br />
Open 9.30am to 7.30pm Monday to Saturday and 10am to 4pm Sunday<br />
“We believe that food brings people together and what<br />
better way to while away a Sunday afternoon than in<br />
Benedicts with great food and great company!”<br />
Benedicts uses only the finest local and seasonal<br />
produce across its menu, daily specials and take-home<br />
offer. Proprietor Hilary Cookson believes in the<br />
importance of local sourcing, rather than clocking up<br />
unnecessary food miles. Its extensive list of local<br />
suppliers includes sausages from Farnsworth’s, fish<br />
from Wellgate Fisheries, ice-cream from Mrs Dowson’s<br />
and cheese from Mrs Kirkham’s. Benedicts’ fresh bistrostyle<br />
food sits perfectly alongside its range of specialist<br />
coffees and elegant, hand-selected wine list. It is also<br />
gaining a following for its gluten-free range.<br />
33<br />
<strong>CLITHEROE</strong><br />
STATION<br />
A6<br />
M6<br />
Parson Lane<br />
Eshton Terrace Greenacre<br />
1<br />
01 Stanley House<br />
A6<br />
A582<br />
Station Road<br />
River Wyre<br />
Woone Lane<br />
Street<br />
02 <strong>The</strong> Millstone Hotel<br />
Railway View<br />
32<br />
B5269<br />
PRESTON.<br />
03 Mrs Dowson’s Ice Cream<br />
04 Northcote<br />
05 Benedicts of Whalley<br />
06 <strong>Food</strong> by Breda Murphy<br />
07 Freemasons at Wiswell<br />
08 <strong>The</strong> Three Fishes<br />
14<br />
1a<br />
13<br />
New Market Street<br />
Moor Lane<br />
Giles St.<br />
09<br />
Castlegate<br />
31a<br />
29<br />
30<br />
12<br />
King Street<br />
10<br />
Castle Street<br />
Lowergate<br />
M6<br />
Wilkin<br />
Queens Road<br />
31<br />
B6243<br />
9<br />
2<br />
M61<br />
King Lane<br />
SWAN<br />
COURTYARD<br />
11<br />
Square<br />
Lowergate<br />
Highfield Road<br />
Church Brow<br />
Queensway Peel Street<br />
A675<br />
Wellgate<br />
York Street<br />
15 16<br />
27.CHIPPING<br />
26<br />
25<br />
28<br />
e<br />
<strong>LONGRIDGE</strong>.<br />
e<br />
SEE INSET<br />
RIBCHESTER.<br />
10 Cheesie Tchaikovsky<br />
11 Mansell’s Coffee Shop<br />
12 D. Byrne & Co<br />
t<br />
13 Harrison and Kerr<br />
14 Ferguson’s Deli<br />
16 Wellgate Fisheries<br />
<strong>CLITHEROE</strong><br />
09 Cowman’s Butchers<br />
t<br />
t<br />
15 Exchange Coffee Company<br />
3<br />
B6245<br />
Waterloo Road<br />
A677<br />
Dunsop<br />
Bridge<br />
24.WHITEWELL<br />
Open noon to 2pm and 6 to 9.30pm<br />
03<br />
MELLOR.<br />
02<br />
A674<br />
M65<br />
Hurst Green<br />
B6243<br />
River <strong>Ribble</strong><br />
. LANGHO<br />
A59<br />
A666<br />
A6119<br />
01<br />
BLACKBURN.<br />
d<br />
Windsor Avenue<br />
Chipping Lane<br />
Barnacre<br />
Victoria Street<br />
23<br />
Newton<br />
Bashall<br />
Eaves<br />
4<br />
Road<br />
32<br />
31<br />
Derby Road<br />
30<br />
.<br />
21 Robinson’s Eggs<br />
River Hodder<br />
Bashall<br />
Town<br />
17 <strong>The</strong> Duke of York Inn<br />
18 <strong>The</strong> Spread Eagle Inn<br />
19 Stirk House Hotel<br />
5<br />
B6478<br />
33<br />
Great Mitton<br />
08<br />
20 Gazegill Organic Farm<br />
22 Beltin’ Good Beef<br />
23 <strong>The</strong> Parker’s Arms<br />
24 Inn at Whitewell<br />
22<br />
.<br />
SLAIDBURN<br />
21<br />
34<br />
B6246<br />
6<br />
18<br />
17<br />
CHATBURN.<br />
Waddington<br />
Poplar Drive<br />
Berry Lane Berry Lane<br />
Calder Avenue<br />
.<strong>CLITHEROE</strong><br />
. 06 WHALLEY<br />
04 05<br />
A680<br />
7<br />
Mersey Street<br />
SEE INSET<br />
07.WISWELL<br />
A678<br />
Willows Park Lane<br />
A671<br />
A56<br />
8<br />
Wheatley Drive<br />
Jeffrey<br />
Dilworth Lane<br />
A59<br />
A6080<br />
.ACCRINGTON<br />
25 Gibbon Bridge Hotel<br />
26 Leagram Organic Dairy<br />
27 Robinson Bros<br />
<strong>LONGRIDGE</strong><br />
Green Lane<br />
Avenue<br />
Calfcote Lane<br />
9<br />
Higher Road<br />
(B5269)<br />
Chaigley Road<br />
Wellbrow Drive<br />
B6478<br />
GISBURN.<br />
.DOWNHAM<br />
28 Little Town Farm Shop & Tea Room<br />
29 <strong>The</strong> Longridge Restaurant<br />
30 Tina’s Corner Bakery<br />
31 <strong>The</strong> Bayley Arms<br />
32 <strong>The</strong> Red Pump Inn<br />
19<br />
20<br />
A646<br />
River <strong>Ribble</strong><br />
M65<br />
29<br />
12<br />
Higher Road<br />
A682<br />
A682<br />
13<br />
A6114<br />
11<br />
BURNLEY.<br />
10<br />
B6251<br />
RIBBLE<br />
VALLEY<br />
B6251<br />
34 <strong>The</strong> Plate at Backridge<br />
A65<br />
33 Bashall Barn <strong>Food</strong> Visitor Centre<br />
Hospitality<br />
Retail<br />
This map is reproduced from Ordnance Survey material<br />
with the permission of Ordnance Survey on behalf of the<br />
Controller of Her Majesty’s Stationery Office © Crown<br />
copyright. Unauthorised reproduction infringes Crown<br />
copyright and may lead to prosecution or civil proceedings.<br />
100018641. 2008.<br />
06 <strong>Food</strong> By Breda Murphy<br />
<strong>Food</strong> by Breda Murphy, Abbots Court, 41 Station Road, Whalley,<br />
Lancashire, BB7 9RH<br />
T 01254 823446 W www.foodbybredamurphy.com<br />
Open 10am to 6pm Tuesday to Saturday<br />
Breda Murphy’s impressive career started at the famous<br />
Ballymaloe Cookery School in Ireland, where she graduated<br />
and became the academy’s youngest ever teacher. Following<br />
spells in top kitchens in London and Ireland, she took over as<br />
head chef at the Inn at Whitewell. Tucked away from Whalley’s<br />
main street, her gem of a restaurant and deli is bright, airy and<br />
modern. Her authentic dishes are created on-site, with a<br />
modern twist and healthier lifestyle in mind. Breda sources her<br />
food from butchers in Clitheroe and Longridge, Wellgate<br />
Fisheries, Swarbrick’s, Jackson’s Creamery and free-range eggs<br />
from farms in Chipping and Bashall Eaves. Her menus are<br />
influenced by her wide personal culinary knowledge and experience from Ireland, South<br />
East Asia and local classic British dishes. Watch out for Breda’s popular afternoon teas,<br />
which are served from 3pm, and twice-monthly speciality evenings.<br />
07 Freemasons At Wiswell<br />
<strong>The</strong> Freemasons at Wiswell, 8 Vicarage Fold, Wiswell, Clitheroe,<br />
Lancashire, BB7 9DF<br />
T 01254 822218 W www.freemasonswiswell.co.uk<br />
Open noon to 2.30pm and 5.30 to 9pm Tuesday to Thursday, noon to<br />
2.30pm and 6 to 9.30pm Friday and Saturday, and noon to 8pm Sunday<br />
Produce cannot get more local than at the Freemason at<br />
Wiswell, where chef-patron Steven Smith picks wild garlic<br />
in the Wiswell woods and shoots his own game! <strong>The</strong><br />
Freemasons prides itself on providing a dining experience<br />
in a stylish setting that feels as relaxed as your own front<br />
room. <strong>The</strong> front-of-house staff are friendly and<br />
professional, and in the kitchen Steven leads a team that<br />
is dedicated to achieving impressive results with locally<br />
sourced products, whether for the showpiece tasting menu, a la carte, or the seasonal<br />
menu, served at lunchtime and early supper on weekdays. Freemasons is now firmly<br />
established on the northern foodie map, after recent awards such as the Michelin Bib<br />
Gourmand and Best Newcomer in the Publican Awards, and provides a slice of country<br />
refinement with a twist of creativity and flair. Suppliers include M&J Seafood, vegetables<br />
from Wellocks, meat and poultry from Russell Hume and game from Steven’s gun.<br />
08 <strong>The</strong> Three Fishes<br />
<strong>The</strong> Three Fishes, Mitton Road, Mitton, Nr Whalley, Lancashire, BB7 9PQ<br />
T 01254 826888 W www.thethreefishes.com<br />
Open noon to 11pm Monday to Saturday and noon to 10.30pm Sunday<br />
Nigel Haworth and Craig Bancroft of Northcote Manorfame<br />
purchased the 400-year-old Three Fishes in 2004,<br />
carrying out an extensive refurbishment, since which<br />
the inn has scooped many awards. <strong>The</strong> Three Fishes<br />
menu is a tribute to local food, featuring heather-reared<br />
lonk lamb Lancashire hotpot, Fleetwood battered scampi<br />
and breast of Goosnargh corn-fed chicken infused with<br />
lime and herbs, mushroom ketchup and chips cooked in<br />
dripping. At least 95 per cent of the food is locally<br />
sourced, with a platter of 10 Lancashire cheeses,<br />
Morecambe Bay shrimps, Bowland lamb and beef, house cured meats from Lancashire and<br />
Cumbria, and vegetables from Hesketh Bank. With garden terraces in the summer,<br />
crackling log fires in the winter, friendly and knowledgeable staff and the best cask ales<br />
from Thwaites and other local brewers, it is no surprise that the Three Fishes has scooped<br />
many major awards in recent years, including AA North West Pub of the Year and a Green<br />
Man Award from the Michelin Pub Guide.<br />
09 Cowman’s Butchers, <strong>The</strong> Famous Sausage Shop<br />
Cowman’s Butchers, <strong>The</strong> Famous Sausage Shop, 13 Castle Street,<br />
Clitheroe, BB7 2BT<br />
T 01200 423842 W www.cowmans.co.uk<br />
Open 7.30am to 5.30pm Monday, Tuesday, Thursday and Friday,<br />
8am to 4pm Wednesday and 7am to 4.30pm Saturday<br />
“<strong>The</strong> shopping streets of Clitheroe are full of a pleasing sense<br />
that local endeavour has not yet been swept away by big<br />
names from big cities. Cowman’s, with its glorious array of<br />
local sausages, must be a particular treat,” wrote David McKie<br />
in Great British Bus Journeys 2006. Cowman’s has been a<br />
butchers for over 100 years and current owner Cliff Cowburn<br />
started working there aged 12, before taking over the<br />
business from his dad, Ted, in 1982. Ted was ahead of his<br />
time, having given up “rubbish and left-over meat scraps” for quality meat, and Cliff has<br />
continued this tradition, creating award-winning sausages from great ingredients.<br />
Cowman’s stocks 76 varieties of sausage, which are available every day of the week, along<br />
with cooked samples on Tuesdays, Fridays and Saturdays. Outdoor reared pork is supplied<br />
by John Seddon’s of Blackburn, while beef and lamb is supplied by Seddon’s and Bowland<br />
<strong>Food</strong>s, and free-range eggs come from Bowland Forest Eggs. <strong>The</strong> multi-award-winning<br />
sausages are prepared on the premises by a dedicated team using high-quality ingredients<br />
with different flavours and textures - some of which will definitely surprise!<br />
10 Cheesie Tchaikovsky<br />
Cheesie Tchaikovsky, <strong>The</strong> Ground Floor, Lee Carter House, Castle Street,<br />
Clitheroe, Lancashire, BB7 2BX<br />
T 01200 428366 Open 8.30am to 5pm Monday to Saturday<br />
Cheesie Tchaikovsky is a specialist cheese shop,<br />
delicatessen and café, with an evolving and diverse<br />
range of UK and continental artisan-made cheese.<br />
Proprietor Jan Curtis and her staff are dedicated to their<br />
customers and it is easy to leave the shop laden with<br />
more than intended. <strong>The</strong> shop stocks great cheese from<br />
Rungis market in Paris and other continental suppliers,<br />
but Jan is careful to include the best local and British cheeses, including Shorrock’s Black<br />
Beauty, Greenfield’s Tasty, Blackstick’s Blue and Silk, Mrs Kirkham’s, Capra goats cheese and<br />
the beautiful new soft cheese from the Pextenement Cheese Company of Todmorden.<br />
Cheeses are displayed in the temperature and humidity-controlled cheese room.<br />
Additionally, Jan makes bread on-site using organic flour from Gilchester’s of<br />
Northumberland to a traditional technique with a sourdough culture and minimal yeast.<br />
Daily breads can include spelt, focaccia, ciabatta, oatbread and the ever-popular olive and<br />
pumpkinseed. Cheesie Tchaikovsky hosts bread-making courses once a month and its 18-<br />
seater cafe reflects the foods available in the shop with the cheese platter, bruschetta and<br />
homemade soup being star items.
11 Mansell’s Coffee Shop<br />
16 Wellgate Fisheries<br />
21 Robinson’s Eggs<br />
26 Gibbon Bridge Hotel<br />
31 <strong>The</strong> Bayley Arms<br />
Mansell’s Coffee Shop, 3 Swan Courtyard, Castle Street, Clitheroe, BB7 2DQ<br />
T 01200 425129<br />
Open 9.30am to 4pm Tuesday to Friday and 9.30am to 5pm on Saturday<br />
How many men do you know who get up at the crack<br />
of dawn to bake cakes Steven Mansell, proprietor of<br />
Mansell’s Coffee Shop, Clitheroe, lovingly prepares his<br />
never-to-be-forgotten cakes each morning using freerange<br />
eggs from a local farm. Tucked away in a corner<br />
of the Swan Courtyard, Mansell’s has been one of the<br />
big hits of the <strong>Ribble</strong> <strong>Valley</strong> <strong>Food</strong> <strong>Trail</strong>. Steven and wife<br />
Rachel offer unique and distinct lunches, which are<br />
freshly prepared each day using local produce and<br />
served by friendly and professional staff. Favourites<br />
include oven-baked sweet potato, with roasted peppers,<br />
red onion, fresh herbs and mozzarella cheese; hot<br />
Pendle beef and onion muffins, with mustard and<br />
horseradish, and of course Steven’s sumptuous cakes. Oak-smoked salmon is from<br />
Wellgate Fisheries, while beef is from Mellin’s Butchers in Nelson. Other suppliers include<br />
cheese from Proctor’s of Chipping, milk from Jackson’s Dairy of Clitheroe, coffee from<br />
Exchange Coffee of Clitheroe and fruit and vegetables from Walker’s at Clitheroe Market.<br />
Wellgate Fisheries, 7 Wellgate, Clitheroe, Lancashire, BB7 2DS<br />
T 01200 423511 W www.wellgatefisheries.co.uk<br />
Open 8.30am to 4.30pm Monday to Saturday<br />
Giles Shaw sold his first fish when he was eight years<br />
old and now runs one of the most popular fish<br />
merchants in the North West, providing fantastic fish<br />
and seafood to some of the region’s best restaurants.<br />
From his Clitheroe shop and stall at Clitheroe Market, he<br />
is able to offer the same superb quality fresh fish and<br />
seafood to the public, too. <strong>The</strong> business was founded in<br />
1939 by Jack Hall and the Shaw’s took it over 50 years<br />
later. Giles’s philosophy is simply to buy the very best<br />
fish available. <strong>The</strong> fish is responsibly sourced where<br />
possible and, as well as supporting the Manchester<br />
wholesale fish market, he often buys direct from the<br />
Lancashire and Cumbrian coasts. Seasonal offerings<br />
include Morecambe Bay brown shrimps, wild sea bass,<br />
flooks, Lune estuary whitebait, grey mullet and wild<br />
salmon and sea trout from the River Lune.<br />
Robinsons Eggs, <strong>The</strong> Cottage, Lower Edge Farm, Slaidburn, Lancashire, BB7 4TP<br />
T 07929 049307<br />
Open 7am to 6pm Saturdays, or phone for alternative times<br />
<strong>The</strong> home of jolly good free-range eggs, that’s<br />
Robinson’s Eggs. Because producer Richard Lomax<br />
believes the secret to good eggs is good hens, he uses<br />
Lohman Browns at his Lower Edge Farm, which has been<br />
run by his family for 22 years. Lohman Browns are<br />
popular with free-range egg farms for many reasons.<br />
<strong>The</strong>y are robust and healthy birds, bred to range freely in<br />
the British climate and one of the best egg-layers<br />
around, laying delicious brown eggs with strong shells<br />
and favoured by many a chef. Richard believes the<br />
quality of his product is the be-all and end-all. “It only<br />
takes one bad egg to upset the customer, so we look<br />
after the birds well,” he said. His birds are therefore free<br />
to roam around, with low impact production and high<br />
standards of welfare. His eggs are in demand from many local discerning chefs and<br />
available from the farmhouse door at competitive prices.<br />
<strong>The</strong> Gibbon Bridge Hotel, Chipping, Forest of Bowland, Lancashire, PR3 2TQ<br />
T 01995 61456 W www.gibbon-bridge.co.uk<br />
Open noon to 1.30pm and 7 to 9pm Monday to Saturday and<br />
6 to 9pm Sundays<br />
In 1982 Janet Simpson and her late mother Margaret<br />
created the Gibbon Bridge Hotel from the family farm.<br />
Since then it has evolved into a 4-star, award-winning<br />
establishment, with 30 bedrooms. Janet’s philosophy is<br />
that guests should feel they are being “spoiled in their<br />
own home” and that is precisely what she and her team<br />
aspire to do. Janet is a champion of local suppliers,<br />
including Leagram’s Organic Dairy for cheese, Johnson<br />
and Swarbrick for poultry, Brendan Anderton for meat,<br />
Bowland Brewery for beer and Ann Forshaw’s Alston<br />
Dairy for yoghurt. <strong>The</strong> Gibbon Bridge boasts a kitchen<br />
garden, greenhouses and poly-tunnels, where an<br />
abundance of seasonal herbs, fruits and vegetables<br />
provide head chef Gary Buxton and head baker Janet Bamber with fresh produce daily. <strong>The</strong><br />
hotel’s seasonal lunch and á la carte menus feature Bowland lamb, Morecambe Bay shrimps<br />
and Goosnargh duckling, or try their magical, musical afternoon teas.<br />
<strong>The</strong> Bayley Arms, Avenue Road, Hurst Green, Clitheroe, BB7 9QB<br />
T 01254 826478 W www.bayleyarms.co.uk<br />
Open for food noon to 2pm and 6 to 9.30 pm Monday to Saturday and<br />
noon to 9.30pm Sunday<br />
Romantic lighting, a flag-stoned floor and crackling log<br />
fire make the Bayley Arms a rural retreat full of<br />
character, intimacy and charm. <strong>The</strong> public bar is the hub<br />
of the local community, serving as the base of<br />
Stonyhurst Park Golf Club and Hurst Green Football and<br />
Cricket Clubs. <strong>The</strong>re is a tantalising range of hand-pulled<br />
ales on offer, together with an array of unpretentious bar<br />
meals, such as Bowland braised lamb Henry, famous<br />
Bayley steak pudding, or a Bayley burger handmade with<br />
rump steak from Brendan Anderton’s. <strong>The</strong> Bayley sources<br />
as much food as possible locally and in season, offering<br />
good value food from a large and varied menu, including Bowland lamb and beef, Johnson<br />
and Swarbrick chicken, Mrs Kirkham’s cheese, Brendan Anderton’s sausages, fish from A. O.<br />
Seafood, yoghurt from Ann Forshaw and ice cream from Mrs Dowson’s.<br />
12 D. Byrne & Co<br />
17 <strong>The</strong> Duke Of York Inn<br />
22 Beltin’ Good Beef<br />
27 Robinson Bros<br />
32 <strong>The</strong> Red Pump Inn<br />
D. Byrne & Co, Victoria Buildings, 12 King Street, Clitheroe, BB7 2EP<br />
T 01200 423152 W www.dbyrne-finewines.co.uk<br />
Open 8.30am to 6pm Monday, Tuesday, Wednesday and Saturday,<br />
and 8.30am to 8pm Thursday and Friday<br />
One of Clitheroe’s best-known institutions and a<br />
magnet for fine wine lovers from across the North, D.<br />
Byrne & Co is a multi-award winning independent<br />
wine merchants run by the founder’s great grandsons,<br />
Andrew, Philip and Tim Byrne. Regularly attracting<br />
glowing write-ups, this gem of a wine shop stretches<br />
into labyrinthine cellars that run under King Street<br />
and are little changed from when the shop was built<br />
in the Victorian era. <strong>The</strong> wines are from all over the<br />
world and the Byrne brothers’ expert and regular buying trips, and unrivalled<br />
relationships with many wineries, ensure that some of the best wines can be found here.<br />
<strong>The</strong> Byrnes brothers aim to stock the most comprehensive range of wines and spirits in<br />
the country at some of the most competitive prices. Furthermore, they offer a free<br />
delivery service within a 40-mile radius and a nationwide courier service.<br />
<strong>The</strong> Duke of York Inn, Brow Top, Grindleton, Nr Clitheroe,<br />
Lancashire, BB7 4QR T 01200 441266 W www.dukeofyorkgrindleton.com<br />
Open noon to 2pm and 6 to 9pm Tuesday to Saturday, noon to 2pm and 5<br />
to 8pm Sundays and bank holidays<br />
Chef-Patron Michael Heathcote opened the doors of the Duke of<br />
York Inn to the public in December 2007, following a sympathetic<br />
refurbishment. <strong>The</strong> award-winning inn is driven from the kitchen<br />
by Michael and head chef Robert Geldeard. Local suppliers include<br />
Reg Johnson for duck and fowl, Countrystyle Meats at Clitheroe<br />
Auction Mart for beef and pork, and Wellgate Fisheries for fish<br />
and seafood. When in season, local game is supplied directly from<br />
local shoots, while herbs and salad leaves are grown in Michael’s<br />
garden, pancetta cured in his kitchen and air-dried ham prepared<br />
in his kitchen. Every morning, Michael bakes granary and white<br />
organic bread. He also makes his own chutneys and pickles, ice cream and sorbet, and<br />
petit fours. Dishes include haunch of Downham Estate venison, with venison boudin,<br />
fondant potato, roasted parsnips, beetroot and juniper sauce; Lancashire cheese suissesse<br />
soufflé, with walnut salad; and set elderflower cream, with hand-picked local<br />
gooseberries, not to mention the selection of Lancashire cheeses from Leagram’s Organic<br />
Dairy served with homemade bread, biscuits and chutney.<br />
Beltin Good Beef, Croasdale House Farm, Catlow Road, Slaidburn,<br />
Clitheroe BB7 3AQ<br />
T 01200 446279 W www.beltingoodbeef.co.uk<br />
Open all hours, but phone first if travelling<br />
Malcolm and Marty Handley run a herd of pedigree<br />
Belted Galloway cattle on their 2,500-acre hill farm in<br />
the Bowland Fells, where regular customers and<br />
passers-by can call in and buy “beltin’ good beef”<br />
direct from the farm. <strong>The</strong>ir beef has a hearty following,<br />
with customers from as far afield as Manchester and<br />
Todmorden returning to buy this highly sought after,<br />
flavoursome and tender beef. It is available all the year<br />
round, but special cuts or individual requirements may<br />
need ordering in advance. <strong>The</strong> beef is hung by quality<br />
butchers to achieve maximum tenderness and flavour,<br />
and arrives back at the farm cut and packed for sale as<br />
individual items or in meat packs. Malcolm and Marty<br />
farm with strong environmental aims and chose Belted Galloways to enhance the<br />
Bowland Fells with their grazing. <strong>The</strong> breed has proven to be perfectly suited to turning<br />
rough hill pasture into the finest quality meat for all to enjoy.<br />
Robinson Bros Butchers, Wilsden, Garstang Road, Chipping, Preston,<br />
Lancashire, PR3 2QH T 01995 61234<br />
Open 9am to 5.30pm Tuesday, Thursday and Friday, 9am to 1pm<br />
Wednesday and Saturday<br />
For four generations, Robinson Bros Butchers has been<br />
providing quality meat from its shop in Garstang<br />
Road, Chipping. Founded in 1906 by the grandfather<br />
of present owner Robert Robinson, the shop sells its<br />
own meat from the family farm – Startifants – at<br />
Chipping, along with locally sourced beef, lamb and<br />
pork. Robert Robinson and son James pride themselves<br />
on knowing where each cut of meat originates<br />
ensuring quality is maintained. Robinson Bros also<br />
sells Lancashire cheese from Greenfield’s Dairy,<br />
potatoes from Pilling, eggs from Staveley’s and Bury<br />
black puddings. Robert Robinson also produces his<br />
own ice cream, Uncle Bob’s, made with milk from the<br />
herd of Ayrshire and Jersey cows at Startifants. Uncle<br />
Bob’s has won numerous awards and its liquorice flavour, sold from the shop, or<br />
available at several leading restaurants, is a must for the discerning foodie.<br />
<strong>The</strong> Red Pump Inn, Clitheroe Road, Bashall Eaves, BB7 3DA<br />
T 01254 826227 W www.theredpumpinn.co.uk<br />
Open noon to 2pm and 6 to 9pm Wednesday to Friday, noon to 2.30pm<br />
and 6 to 9pm Saturday and noon to 7pm Sunday<br />
This traditional country inn and restaurant had a real<br />
shake-up when Martina and Jonathan Myerscough<br />
took over in 2005. It now has three beautiful guest<br />
rooms, a Michelin Guide-listed restaurant, bar and<br />
snug, and outside dining areas set in stunning Bowland<br />
countryside. <strong>The</strong> Myerscoughs believe that fresh is best,<br />
both in sourcing produce and the on-site preparation<br />
of every morsel of food from scratch. Extra matured<br />
beef is from farms on Pendle Hill, chicken and duck<br />
from Johnson and Swarbrick, organic pork from<br />
Gazegill Organic Farm and game from local estates. As well as being listed in the Michelin<br />
Guide, the Red Pump has been included in Alastair Sawday’s Guide to Slow <strong>Food</strong>, a new<br />
publication listing the best food establishments sourcing products within a small<br />
geographical area and adhering to traditional cooking methods. Timothy Taylor's Landlord,<br />
Black Sheep and Moorhouses are a few of the regular hand-pulls on offer from a range of<br />
local, regional and national cask-conditioned ales lovingly cared for by Jonathan.<br />
13 Harrison And Kerr<br />
18 <strong>The</strong> Spread Eagle Inn<br />
23 <strong>The</strong> Parker’s Arms<br />
28 Little Town Farm Shop And Tea Room<br />
33 Bashall Barn <strong>Food</strong> Visitor Centre<br />
<strong>The</strong> <strong>Ribble</strong> <strong>Valley</strong> <strong>Food</strong> <strong>Trail</strong><br />
was launched in 2008 as part of<br />
Taste Lancashire 08, a year of events<br />
aimed at promoting Lancashire<br />
producers, chefs and fine foods, and<br />
to celebrate <strong>Ribble</strong> <strong>Valley</strong>’s<br />
remarkable recovery from the 2001<br />
foot and mouth epidemic.<br />
<strong>The</strong> project was a huge success, winning a raft of<br />
awards, critical acclaim and individual accolades for<br />
the trail’s dedicated and hardworking members.<br />
<strong>The</strong> trail has been re-launched, featuring 34 food<br />
producers, outlets and restaurateurs providing topquality<br />
food, exceptional customer service – not just<br />
service with a smile, but food served with knowledge<br />
and passion – and more crucially provenance: food<br />
produced, sourced, consumed and enjoyed locally.<br />
Harrison and Kerr, 11-13 King Street, Clitheroe, Lancashire, BB7 2EU<br />
T 01200 423253<br />
Open 7am to 5.30pm Monday, Tuesday, Thursday and Friday, 7am to 4pm<br />
Wednesday and 6am to 3pm Saturday<br />
Long-term employee Roger Hope took over this<br />
traditional butchers in 2007 and keeps the flag flying<br />
for old-fashioned customer service. Fresh pies are<br />
supplied daily by Hanson’s of Colne, poultry is from<br />
Atkinson’s of Padiham, pork comes from James Law<br />
of Bacup, beef and lamb from Bowland <strong>Food</strong>s and<br />
game from Ian Scott of the Gledstone Estate. Farmer<br />
Edward Jackson from Wiswell has also been<br />
supplying Harrison and Kerr with free-range turkeys for over 20 years. Beef is a<br />
particular favourite, being hung for 28 days for maximum taste and tenderness. As well<br />
as buffets and outside catering, the delicatessen side of the business boasts homecooked<br />
beef, which is prepared on-site with no additives, and the resulting delicious<br />
stock is also sold in the shop. <strong>The</strong>re are three sorts of black puddings, including a “low<br />
fat” version from Phil Cross and a “higher fat” version made on-site, plus home-drycured<br />
bacon, home-cooked ham and home-cooked pressed meat.<br />
14 Ferguson’s Deli<br />
Ferguson’s Deli, Cabin 3, Clitheroe Market, Station Road, Clitheroe,<br />
Lancashire, BB7 2JW<br />
T 07905 630461<br />
Open 7am to 4.30pm Tuesday, Thursday and Saturday<br />
According to many, the best broth in Lancashire can be<br />
found at Ferguson’s Deli stall on Clitheroe Market<br />
during the winter months. Proprietor David Metcalfe<br />
bakes, cooks and prepares all his products on-site, using<br />
hand-me-down recipes and as much local meat, poultry<br />
and vegetables as possible, including hand picked local<br />
winberries, rhubarb, gooseberries, strawberries and<br />
apples for fruit pies. All out other fruit and vegetables<br />
are sourced from Clitheroe Market, as is most of the<br />
meat, and milk comes from Thornber’s at Sawley.<br />
As well as his tasty broth, David offers freshly made<br />
sandwiches, homemade pies, including meat and onion, game, steak and kidney, and pork;<br />
quiches, pates, ready meals, fruit pies, cakes and several varieties of scones, including plain,<br />
wholemeal, fruit, cherry, gluten-free and occasionally cheese. He also offers a small wheatfree,<br />
dairy-free and fat-free range, as well as a range of Polish cakes.<br />
<strong>The</strong> Spread Eagle Inn, Sawley, Nr Clitheroe, Lancashire, BB7 4NH<br />
T 01200 441202 W www.spreadeaglesawley.co.uk<br />
Open for food noon to 2pm and 6 to 9.30pm Monday to Saturday,<br />
and noon to 7.30pm Sundays<br />
Set in picturesque Sawley, the Spread Eagle has large<br />
meandering dining areas, a cosy bar with a log fire and a<br />
beautiful function room. Chef-patrons Kate and Gary<br />
Peill, and head chef Greg Barnes, use only locally<br />
sourced ingredients to create their mouth-watering<br />
menus. Greg Barnes trained at <strong>The</strong> Longridge Restaurant<br />
and has been the holder of two AA rosettes, while Gary<br />
Piell has been the holder of nine consecutive AA rosettes<br />
at the Horse and Farrier Inn at Threkeld in Cumbria and<br />
the Swan Hotel at Tarporley in Cheshire. Vegetables are<br />
supplied by Wellock’s, cheese is from Hill’s Fine <strong>Food</strong>s of<br />
Longridge and meat comes from Penny’s Clayton-le-<br />
Moors, as well as Gazegill Organic Farm. Bread is baked in-house using organic flour and<br />
ice cream is also made in-house using milk from Westby Hall Farm in Gisburn.<br />
19 Stirk House Hotel<br />
Stirk House Hotel, Gisburn, Nr Clitheroe, Lancashire, BB7 4LJ<br />
T 01200 445581 W www.stirkhouse.co.uk<br />
Open for food 7 to 9.30am, 12.30 to 2.30pm and 7.30 to 9.30pm<br />
seven days a week<br />
<strong>The</strong> restaurant at the Stirk House Hotel is<br />
situated in the hotel’s original 16th<br />
Century manor house overlooking<br />
extensive grounds and surrounding <strong>Ribble</strong><br />
<strong>Valley</strong> countryside. Head chef Chris Dobson<br />
is a keen allotment grower and sources all<br />
of the hotel’s produce from local suppliers.<br />
Where possible, only organic and natural<br />
produce is sourced, such as pork, veal and lamb from Gazegill Organics at Rimington;<br />
chicken, turkey and buck from Reg Johnson; beef from Penny’s at Clayton-le-Moors; milk,<br />
cream and eggs from Jimmy Frankland at Gisburn, and vegetables from Shorrock’s. Even<br />
bottled water comes from the King Henry VI spring at nearby Bolton-by-Bowland, while<br />
bread and biscuits are baked in the in-house bakery and pastry room. Try their salad of<br />
roast beetroot and Gazegill organic mature Lancashire cheese, with a beetroot dressing;<br />
Gazegill organic veal, with salsify lemon cream, or wild Lune grilse, with samphire grass,<br />
hazelnut and red pepper salsa, and fresh Lancashire potatoes.<br />
<strong>The</strong> Parker’s Arms, Newton-in-Bowland, Nr Clitheroe, Lancashire, BB7 3DY<br />
T 01200 446236 W www.parkersarms.co.uk<br />
Open noon to 3pm and 5.30 to 9pm Tuesday to Friday and noon to 9pm<br />
Saturday and Sunday<br />
Not only does the Parker’s Arms champion local food, but<br />
chef-patron Stosie Madi’s menus reflect the landlocked<br />
pastoral Trough of Bowland, with its rich bounty of<br />
produce through the seasons. Local-shot game, beef and<br />
lamb are served up with a country style that has endured<br />
for centuries. While being seasonal and rustic, the cuisine<br />
is also light, sophisticated and contemporary. Stosie, her<br />
business partner Kathy Smith and Kathy’s brother, AJ,<br />
have turned around the fortunes of the inn, redecorating<br />
the bar, restaurant and guest rooms, introducing cask ales and fine wines, along with an<br />
ever-changing menu – not to mention the little gem that is the Parker’s Pantry, a secret<br />
hideaway filled with artisan and seasonal delicacies for customers to take home.<br />
Vegetables come from Clitheroe Market and Hesketh Bank, meat from H. Greaves of<br />
Upholland and Wilpshire, game from local shoots, cheese from Mrs Kirkham’s, Butler’s<br />
and Singleton’s, and milk from Westby Hall Farm in Gisburn, while fresh fruit is handpicked<br />
by Stosi from the fields and hedgerows around Newton-in-Bowland.<br />
24 Inn At Whitewell<br />
<strong>The</strong> Inn at Whitewell, Forest of Bowland, Nr Clitheroe, Lancashire, BB7 3AT<br />
T 01200 448222 W www.innatwhitewell.com<br />
Open for food noon to 2pm and 7.30 to 9.30pm seven days a week<br />
Run by the Bowman family since 1973, the Inn at<br />
Whitewell is a traditional country inn in an unrivalled<br />
Forest of Bowland setting, with quirky family, sporting<br />
and hunting memorabilia, log fires and a warm<br />
welcome. A refurbishment and extension a couple of<br />
years ago ensures a peaceful spot for a delicious meal,<br />
including a new dining room overlooking the River<br />
Hodder and its lovely valley. Jamie Cadman has headed<br />
up the Inn at Whitewell kitchen for over ten years and<br />
his passion and enthusiasm for quality local food produces consistently good fare. Most of<br />
the food, including meat and game, is sourced locally, including beef and lamb from Rod<br />
Spence at Burholme Farm, pheasant from the Gledstone and Dunsop Estates, and chicken<br />
and duck from Johnson and Swarbrick at Goosnargh. Herbs and fruit are homegrown, and<br />
bread is baked on-site every day. Menu favourites include rustic terrine of Goosnargh<br />
duckling, Whitewell fish pie and Cumberland bangers and champ.<br />
Little Town Dairy, Farm Shop and Tea Room, Chipping Road, Thornley,<br />
Lancashire, PR3 2TB<br />
T 01772 782429 W www.littletowndairy.co.uk<br />
Open 9am to 5pm Tuesday to Saturday, 11am to 4pm Sunday and Monday<br />
<strong>The</strong> same family has farmed at Little Town for three<br />
generations and it specialises in premium yoghurt<br />
and crème fraiche made with the milk of their<br />
RSPCA-accredited herd. Dairy produce includes crème<br />
fraiche, smoothies, luxury thick and creamy yoghurts,<br />
with real fruit, and farmhouse ice cream. Beef in the<br />
farm shop is family-farm Aberdeen Angus, which is<br />
hung for up to three weeks, while pork is from their<br />
own and locally-sourced Gloucester Old Spots, and<br />
lamb from Little Town or local farms. <strong>The</strong>y also sell<br />
bread, cakes and pies, from Singleton’s Bakery at<br />
Garstang and Janet Wallbank at Longridge, as well as<br />
local jams, preserves, honey, pickles, chutneys and seasonal vegetables. You can watch<br />
the cows being milked as part of your visit, or enjoy a cuppa and cream tea in the Little<br />
Town Tea Room, while your children play in the play area.<br />
29 <strong>The</strong> Longridge Restaurant<br />
<strong>The</strong> Longridge Restaurant, 104-106 Higher Road, Longridge, Preston, PR3 3SY<br />
T 01772 784969 W www.heathcotes.co.uk<br />
Open noon to 2.30pm and 6.30 to 10pm Wednesday to Saturday and noon<br />
to 8.30pm Sundays<br />
Restaurateur Paul Heathcote is a Lancashire legend. His<br />
book, Rhubarb and Black Pudding, written with leading<br />
food writer Matthew Fort, was one of the first<br />
cookbooks to feature the joys of Lancashire food and<br />
producers. Paul has always been passionate about local<br />
sourcing and believes “if the produce is the best and<br />
close by, why look any further” His duck and chicken is<br />
from Johnson and Swarbrick of Goosnargh, beef and<br />
lamb from John Penny of Clayton-le-Moors and game<br />
from the Duchy of Lancaster Estate. Cream, milk and<br />
eggs are from Gerry Gornall of Goosnargh and cheese is<br />
from Mrs Kirkham’s, Butler’s and Leagram’s Organic Dairy. <strong>The</strong>re is a private dining room at<br />
the Longridge Restaurant, where the head chef will prepare your meal in front of you and<br />
your guests, and the restaurant offers monthly cookery classes. Paul Heathcote has been at<br />
the vanguard of promoting local food and received an MBE in 2009.<br />
Bashall Barn, Bashall Town, Clitheroe, Lancashire, BB7 3LQ<br />
T 01200 428964 W www.bashallbarn.co.uk<br />
Open 9am to 5pm Monday to Friday seven days a week<br />
Bashall Barn opened in 2001 as a small farm shop<br />
and is now a flourishing food visitor centre, with an<br />
award-winning 90-seater restaurant. It is home to<br />
several artisan food producers, such as the Bowland<br />
Brewery and <strong>Ribble</strong>sdale Honey, and produces an<br />
ever-increasing range of food made with the finest<br />
local ingredients. It stocks a hearty selection of ready<br />
meals, cakes, ice cream and preserves, as well as<br />
flowers and seasonal gifts, and hosts a Made in<br />
Lancashire-accredited ice cream parlour, which is the<br />
only place in Lancashire where you can watch cows<br />
being milked and ice cream being made, while<br />
tucking into a dollop of the ice cream! With its wood-burning stoves and superb views,<br />
the Bashall Barn restaurant prides itself on being one of the best on farm restaurants in<br />
the UK. Try its Bowland ale and Sandham’s Lancashire cheese rarebit on thick toast,<br />
Gisburn-bred rib-eye steak, or grilled fish of the day fresh from Wellgate Fisheries,<br />
topped off with one of a large selection of ice cream sundaes.<br />
34 <strong>The</strong> Plate At Backridge<br />
<strong>The</strong> Plate at Backridge, Backridge Farm, Twitter Lane, Waddington, BB7 3LG<br />
T 01200 427304 W www.theplate.co.uk<br />
Open 9am to 3pm Tuesday to Thursday and 9am to 4pm Friday to Sunday<br />
Owned and operated by Backridge Farm owner Richard<br />
Drinkall, <strong>The</strong> Plate serves a traditional English menu,<br />
with a modern twist. Chef Brian Healy and his team<br />
start the day early and their specialty breakfasts are a<br />
popular draw to mums catching up with friends after<br />
the school run and business people taking advantage of<br />
free wi-fi to access their e-mails before hitting the road. Early birds can enjoy a varied<br />
menu including porridge, full English breakfast, Scottish smoked salmon and scrambled<br />
eggs, and Welsh rarebit. <strong>The</strong> lunchtime menu includes hand-baked farmhouse bread, with<br />
Dewlay Lancashire cheese and mixed olives; own-cooked honey roast ham, with<br />
Robinson’s eggs and chunky chips, or homemade chicken liver and brandy parfait, with<br />
apricot and rosemary chutney and toasted bread. <strong>The</strong> provenance of ingredients is<br />
guaranteed, with milk and cream from Gornall’s, meat from Countryside Meats and<br />
Brenderton Anderton, fruit and vegetables from Thomas Moss, fish from Wellgate<br />
Fisheries, bread from Sanderson’s, free-range eggs from Robinson’s; chutneys, relishes and<br />
honey from Crossmoor Farm of Preston, and loose teas from the Exhange Coffee Company.<br />
As well as promoting the delights of local produce to<br />
residents and visitors, the trail also addresses some<br />
“meaty” issues, such as food miles, healthy living and<br />
rural economic sustainability.<br />
<strong>Ribble</strong> <strong>Valley</strong>’s chefs and producers work tirelessly to<br />
bring us some of the best food and drink that<br />
Lancashire has to offer. Please join us on the <strong>Ribble</strong><br />
<strong>Valley</strong> <strong>Food</strong> <strong>Trail</strong> and discover for yourself.<br />
Further details about the <strong>Ribble</strong><br />
<strong>Valley</strong> <strong>Food</strong> <strong>Trail</strong> are available from<br />
www.ribblevalleyfoodtrail.co.uk<br />
<strong>The</strong> <strong>Ribble</strong> <strong>Valley</strong> <strong>Food</strong> <strong>Trail</strong> is funded by <strong>Ribble</strong> <strong>Valley</strong> Borough Council.<br />
Inclusion on the trail does not imply endorsement by <strong>Ribble</strong> <strong>Valley</strong> Borough<br />
Council or its partners. Particulars were correct at the time of going to press.<br />
15 Exchange Coffee Company<br />
Exchange Coffee Company, 24 Wellgate, Clitheroe, BB7 3DP<br />
T 01200 442270<br />
Open 9am to 5.30pm Monday to Saturday<br />
Raise your nose to the air in Clitheroe’s<br />
Wellgate and it will not take you long to find<br />
this speciality coffee and tea merchants that<br />
stocks over 30 varieties of coffee and more<br />
than 50 loose teas. <strong>The</strong> company, started by<br />
Mark Smith from his market stall 25 years ago,<br />
is a real success story, with shops and coffee<br />
bars in a number of local towns, as well as a<br />
thriving wholesale and franchise business. <strong>The</strong><br />
Coffee Exchange’s philosophy is that the secret<br />
to great coffee is freshness, so it sources and<br />
buys the best “green” coffee from across the<br />
world and roasts it on-site. Alongside this, the shop’s café features meat from Harrison<br />
and Kerr, fish from Wellgate Fisheries, bread from Oakroyd Bakery in Ingleton,<br />
sasparilla from the traditional soft-drinks maker Mawson’s in Bacup and fresh cakes<br />
baked on-site.<br />
20 Gazegill Organic Farm<br />
Gazegill Organic Farm, Lower Gazegill Farm, Cross Hill Lane, Rimington,<br />
Lancashire, BB7 4EE<br />
T 01200 445519 W www.gazegillorganics.co.uk<br />
Farm shop open 10am to 4.30pm Fridays and Saturdays<br />
Gazegill Organic Farm has been family-run for 500 years<br />
and is currently in the hands of Ian O’Reilly and Emma<br />
Robinson, who believe that food should travel the<br />
fewest possible miles, be reared or grown naturally and<br />
not overly processed. All Gazegill meat is reared,<br />
processed and sold on-site to an exceptional standard<br />
through traditional and sustainable farming techniques,<br />
with a strong emphasis on animal welfare. <strong>The</strong> farm is<br />
home to a dairy herd of old English shorthorns, Oxford Sandy and Black pigs, along with<br />
Hampshire Down sheep, all rare breeds chosen for their individual attributes. <strong>The</strong> dairy<br />
shorthorn is renowned for its high-quality milk, which has exceptional butter fat levels and<br />
is perfect for making cheese. <strong>The</strong> Sandy and Blacks are slow-growing and ideal outdoor<br />
pigs, and the resultant meat is darker than modern breeds and full of flavour, while the<br />
Hampshire Downs are hardy animals suited to the Lancashire climate and, combined with<br />
Gazegill’s herb-rich pasture, their flavour is sublime. Gazegill’s farm shop is open Fridays<br />
and Saturdays, where home-produced pork, lamb, beef, mutton and veal can be purchased,<br />
as well as dairy items and veggie boxes, at prices that will astound.<br />
25 Leagram Organic Dairy<br />
Leagram Organic Dairy, High Head Farm Buildings, Green Lane,<br />
Chipping, PR3 2TQ<br />
T 01995 61532 W www.leagramorganicdairy.co.uk<br />
Open 9am to 5pm Monday to Friday, or phone for a weekend visit<br />
Bob Kitching, Lancashire Life’s <strong>Food</strong> Hero of<br />
the Year 2010, has brought the art of<br />
cheesemaking alive for thousands of people<br />
in his popular and unique demonstrations<br />
around the country. You can buy his multiaward-winning<br />
handmade and waxed<br />
organic cheeses direct from his Soil<br />
Association-accredited dairy, or many local<br />
outlets. Bob and his family use organic sheep<br />
milk from the nearby Leagram Estate, while<br />
cows milk comes from suppliers within a 10-mile radius of the dairy. Organic creamy,<br />
crumbly, mature and soft Lancashire cheese is made on-site and, for those that enjoy<br />
Lancashire cheese with additions, there are many flavoured versions, including ginger,<br />
apricot, garlic, mint and mixed peppers, to name a few. Other organic cheeses include<br />
Double Gloucester, Red Leicester, Cheddar and Wensleydale.<br />
30 Tina’s Corner Bakery<br />
Tina’s Corner Bakery, 76 Derby Road, Longridge, Preston, Lancashire PR3 3FE<br />
T 01772 782514<br />
Open 8am to 4pm Monday, Tuesday, Thursday and Friday, 8am to 2pm<br />
Wednesday and Saturday<br />
Walk through the door of Tina's Corner Bakery and<br />
inhale deeply of the smell of freshly baked breads,<br />
cakes and biscuits. Properietor Tina Heron takes<br />
great pride in her traditional bakery and outside<br />
catering service, which serves the communities of<br />
Longridge, Preston, Garstang and beyond. Tina’s<br />
provides cakes for every occasion, including wedding<br />
cakes, novelty cakes, birthday cakes and children's<br />
cakes, as well as breads, pies and fruit pies to the<br />
wholesale and retail industry. Tina’s is also one of the<br />
few places in Lancashire where you can buy traditional Goosnargh cakes. <strong>The</strong> cakes, more<br />
of a shortbread than a cake, are flavoured with caraway seeds and traditionally eaten at<br />
Whitsun. Tina’s Goosnargh cakes are hand-baked daily to a special recipe and have an<br />
enthusiastic following, including Granada Television’s Fred the Weatherman. Tina uses<br />
local ingredients, including eggs from Lipton’s Farm, Longridge.<br />
For the latest<br />
exciting food<br />
news and<br />
further<br />
information<br />
about <strong>Ribble</strong><br />
<strong>Valley</strong> <strong>Food</strong> <strong>Trail</strong><br />
Members visit<br />
www.ribblevalleyfoodtrail.co.uk