Set amid some prime Cheshire real estate, the half-timbered Nag’s Head has been taken over by Michelin-starred chef Nigel Haworth (of Northcote fame) and his business partner Craig Bancroft. It’s the fifth member of their Ribble Valley Inns group, which also includes The Three Fishes, Mitton and The Highwaymans at Nether Burrow, among others. Like its cousins, this place is driven by the North Country’s regional food heroes – think Goosnargh duck, the best home-reared Cheshire beef and top farmhouse cheeses. Dishes being touted range from tempura of native lobster with peas, broad beans, scorched lettuce, pickled ginger and coriander dressing or honey-cured salmon with blackened leeks, lemon jelly to poached corn-fed chicken breast with herb-tea butter sauce and asparagus. There’s also an Esse charcoal grill for steaks, while drinkers have a decent assortment of real ales and hand-picked wines.