You might not expect to find fine dining in Westhoughton, but this stylishly understated first-floor restaurant is picking up accolades after only a year of trading. Head chef Lewis Gallagher’s menu prides itself on locally sourced produce with full traceability. We enjoyed a starter of plump, juicy seared scallops served with sharp Granny Smith apple and textures of cauliflower, followed by handmade ravioli filled with creamy ricotta cheese, nutty Jerusalem artichoke and heady truffle drizzled with oil. A robust main of meaty monkfish came with a smoky chorizo crumb, crisp ham (aged in-house) and a citrusy sauce. To finish, a chocolate dessert showcased a variety of textures: from chewy meringue and soft ice cream to crisp shards of dark chocolate and crunchy pistachio. Week-night steak and grill evenings are superb value, and the ground-floor food hall is packed full of tasty treats to take away. A welcome addition to Bolton.