Located in a beautifully updated 17th-century country house surrounded by 54 peaceful acres, this decidedly upmarket but casual restaurant tempts well-heeled hotel residents as well as tourists
exploring the nearby Ribble Valley. The menu covers modern brasserie classics such as homemade black pudding with a Scotch quail’s egg and tomato relish or coq au vin with mash, while the kitchen’s
namesake grill churns out beefy steaks (the owners use prime, grass-reared stuff from Burholme Farm in the Forest of Bowland, traditionally matured and aged for a minimum of 28 days).
Alternatively, opt for a plate of new season’s lamb (char-grilled loin, shoulder and breast) with samphire and girolles, before concluding with an orange-scented egg custard tart and textures of