Al Fresco Perfection

A warm and sunny Ribble Valley morning was both apt and a welcome backdrop to my monthly meeting at the Black Bull, writes Tedd Walmsley. Photography:

We were sitting outside in the Black Bull garden talking about the refurbished and extended outdoor space, ready for what we hope will be a summer of balmy, sunny afternoons and evenings.

So, what’s new? Black Bull owner Becky Govier told me that plans are afoot to install a new outdoor grill to extend the menu choices even further – think grilled fresh lobster tails drizzled with butter or steaks caressed with a piquant marinade. The pizza oven will be ready to be fired up to serve authentic slices of freshly-made pizza served up with a fine collection of cold beers and wines. It’s what summer’s made for. Becky tells me there will even be an adult-only slush puppy machine – that looks to me like frozen margaritas and strawberry daiquiris all round!

This outdoor space is like the creation of an entirely new venue for Becky and the team. The main menu is of course, also served outdoors but these additional options take outdoor dining to a whole new level. The stunning stretch sail is the main feature of this space, but also hugely practical for those looking for shade and is of course, both child and dog friendly and boasts the most incredible views. Enquiries for events, notably for baby showers and birthday celebrations, are becoming more frequent – exclusive of course and with bespoke menus and attentive staff, it’s hard to imagine anywhere better if al fresco is your thing.

Talking of events, the pub continues to develop its niche as the ‘go to’ venue for all manner of celebrations. It’s simple to make an appointment to meet with Becky and the team to discuss your individual requirements and then simply leave the rest to them to deliver your tailor-made event.

I must also mention some changes to the menu – Head Chef Nick Evans has certainly settled in and continues to elevate new dishes and the classics to a whole new level with imaginative and subtle changes to both ingredients and presentation. The emphasis is certainly on quality and by chance, it was good to bump into Giles Shaw from Wellgate Fisheries as he delivered a large box of the very freshest fish. I quickly succumbed to the return to the menu of the ever-popular gambas pil-pil, which is served with a huge chunk of fresh bread to mop up the delicate garlic butter and infused chilli.

Becky tried the new Manchester soft egg, which is described in simple terms, and featured piccalilli salad and mustard gel. It was crunchy and moreish and it was in fact, anything but simple. A new one to try on your next visit.

This new menu expertly curated by Nick, appears to have lost nothing of its robust portion size and is presented as a feast for the eyes as well. The quality of the ingredient is no more self-evident than in their ever-popular Sunday roast, served until early evening or more likely when they run out. The finest quality meats and fish and seasonal veggies, create the perfect Sunday lunch experience – I’ve promised my wife that we will make the trip over in the next few weeks as it’s been far too long since our last visit.

As we approach lighter nights and warmer summer weekends the Black Bull comes into its own offering the delights of both inside and outside seating and a host of menu options. There will of course be lots of events and live music to enjoy and I’d suggest keeping abreast of their social media to see what’s happening over the course of the next few weeks.

These incredibly hard-working delightful people deserve your support!

The Black Bull
Old Langho Road, Old Langho BB6 8AW
01254 248801



Tedd Walmsley

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Tedd Walmsley managing director of Live Magazines shares his views on the latest topics in media.

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