A Warm Welcome Awaits
With a Queen’s Award for helping the homeless in Manchester and his team’s shuttling over 3000 meals to NHS frontline workers during the pandemic, Lee Hughes is making changes in the hospitality sector, and is excited to be re-launching his trio of gastro pubs, writes Gail Bailey
Eighteen months ago, Lee Hughes took over the Anchor Inn at Salterforth, four months ago the White Bull at Gisburn and, very recently, the Bayley Arms in Hurst Green – so it’s an exciting time for all three establishments as they enter a new phase.
“Creating the right culture and leading change in the hospitality sector is extremely important,” explains Lee. “The pandemic didn’t destroy the industry – Covid was merely the meteorite that sped up the need for the industry to evolve. We are proud to be putting our team’s welfare and mental health at the forefront of our approach.”
Having worked for 15 years in the hospitality sector Lee has a vast amount of knowledge and experience and has been supporting businesses up and down the UK, but he felt ready to start a new journey running his own restaurants: “Re-inventing the pubs we have acquired and breathing fresh life into them is our focus, and we are already enjoying the changes we are making,” he says.
An 18th century coaching inn, the White Bull is fast becoming a central hub in the local community catering to all tastes and all ages: “Supporting the local community and local farmers is important and fundamental to what we want to achieve at the White Bull,” Lee says. “We want to add value to the village and hope that is represented in the menu and choices we offer.”
The menu is indeed very special and new head chef Adam Bennett brings with him a wealth of accolades and experience, having worked alongside close family friend Marco Pierre White, acclaimed chef, restaurateur and TV personality, for many years.
One such point of difference is the in-house dry ager: “This is a process that takes time and planning, sometimes more than 40 days. Different cuts and different meats require different ageing methods for the best results,” explains Lee. “We use the finest grade Himalayan salt in the process to further intensify the flavour – this along with the unrivalled traceability of our meats thanks to passionate local farmers, all adds to perfect taste and texture.”
With a menu that changes seasonally, and everything being made fresh on site, the White Bull can accommodate special requests and dietary requirements: “We are already becoming well known for our beef Wellington using local fillet, and our côte de boeuf – the meat is so tender you barely have to chew!” Lee says.
Towards the rear of the inn there is a stunning function room for up to 100 guests – perfect for a wedding, family christening, party or conference. It even has a private conservatory and a wonderful secret garden offering a secluded spot to unwind and relax together.
Live music and steak nights on Thursdays, Fizz Fridays and party nights planned for December, the White Bull is fast becoming the place to be with family and friends, as well as customers’ four legged friends: “We want the teams in all our restaurants to be excited to come to work, and to have fun experimenting with food – feeling inspired to create the best dishes with the finest ingredients,” Lee adds.
Sitting idyllically by the canal in Salterforth, the Anchor Inn has also been at the heart of the community for many years and with a roaring log fire, real ales, great gins and fabulous food it is easy to see why. Having been taken over by Lee just prior to lockdown it was a quick turnaround to assemble a huge tepee to allow outside socialising and dining: “The Anchor now has a stunning outdoor space – perfect for country dining and will be fabulously festive very soon with firepits and a Christmas tree – the perfect spot for lazy afternoons or an evening of alfresco cocktails.”
The final part of the trio will be the refurbishment of the Bayley Arms in Hurst Green. Lee explains: “The Bayley Arms will close at the end of January for a few weeks, when we look forward to sharing its new look and new gastro menu. We want it to be the village pub for everyone again, and look forward to welcoming customers mid-February.
“Come and see us soon – our hospitality is renowned and we are proud to be geeks in our trade!” says Lee. “We’re obsessed with creating wonderful moments for our guests and teams to enjoy.”
For further information and updates on future events, see contacts below
White Bull
Main Street
Gisburn, Clitheroe BB7 4HE
01200 415805
hello@thewhitebullgisburn.com
thewhitebullgisburn.com
