The Inn deservedly has a good reputation and many awards for its food. Head Chef Jamie Cadman, now in his fourteenth year, runs a crew of ten ably supported by his two sous chefs Gemma and James, producing brilliant local food. His ethos is to use only the best of local ingredients, cooked simply to let the real quality shine through.
Seasonal grouse from Lancashire Moor, pheasant and partridge from Dunsop shoot, Bowland beef and Lonk lamb from Burholme Farm are staples on the menu, all easily seen from the Inn’s windows. We carefully source a range of fabulous drinks from local cask conditioned ales to organic ginger beers. With our in house vintners we are able to offer extensive and interesting range of wines, with upto twenty available by the glass.