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‘I think people are starting to learn about Lancashire’, says chef Rob Talbot – well, they will if he’s got anything to do with it. His charming 17th-century coaching inn, set in the beautiful Lune
Valley, has great views all round. In the kitchen, he uses what he considers to be the best local ingredients – Goosnargh poultry, beef from the Trough of Bowland and now, his own smoked goodies.
As creator of the Lune Valley Smokehouse (at the back of the pub), Talbot cures pretty much anything he can get his hands on – haddock, salmon, black pudding, butter and ‘Laggis’ (haggis made from
Lune Valley lamb and offal) all find their way onto his appealing menu. You’ll also find Lancashire cheese soufflé, braised pork cheeks with creamy mash, and the divine sweet-cured bacon chops with
pease pudding – plus desserts such as baked-to-order lemon meringue pie.
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