If ever there was a more elegant transformation, look no further than Ye Horns Inn at Goosnargh. Photography: Allen Markey

From its leafy, country-lane frontage, Ye Horns Inn appears to be a delightfully, traditional English country pub. But take a further look and to the rear, the inn has been beautifully extended with an outdoor terrace, a glass and timber orangery-style bar and casual dining area that leads to a stunning main dining room, The Barn, with its high ceiling, contemporary pendant lighting and huge stone fireplace.

At Ye Horns Inn, diners have the best of both worlds. If you prefer a country pub atmosphere you will find it in the beautifully refurbished original bar where there are smaller, intimate rooms where locals can enjoy a get together over a beer and bar snacks – a tasty Scotch egg perhaps or mac and cheese croquettes with chive mayo – simply delicious!

At the helm of Ye Horns Inn is chef patron Sean Wrest. With his impeccable career credentials, Sean is renowned for his contemporary take on what are essentially great classics, using Michelin-star techniques to produce modern British food that is ultimately delicious.

Take Ye Horns’ halibut tempura – which is made super-light using an espuma gun to aerate the batter. The fish is served with triple cooked chips and a delightfully delicate pea puree – elevating a classic dish into the realms of the sublime.

Similarly, Sean’s take on trifle comes in the form of a stunning, layered Opera cake: “As soon as you taste it you know it has all the fresh flavours of a classic trifle,” says Sean, who started out his career in Wenslydale and went on to complete an internship at the Fat Duck at Bray, Heston Blumenthal’s three-Michelin star restaurant.

After moving back north he worked at Yorebridge House in the Dales, before a move to the chic, fine-dining Maaemo, Oslo.

Following time working as sous chef at Tommy Banks’ Michelin-starred restaurant The Black Swan, he went on to become head chef at Banks’ York restaurant, Roots, which went on to be awarded a Michelin-star.

With locality and seasonality at its heart, the menu at Ye Horns Inn has been crafted by Sean and head chef Tony Bee, who trained under Gordon Ramsey.

“We have some great local producers on our doorstep,” says Sean. “It’s a really exciting time for us at Ye Horns Inn.”

For more information about Ye Horns Inn’s suppliers and menus go to:

Ye Horns Inn
Horns Lane, Goosnargh
Preston PR3 2FJ
01772 342460



Tedd Walmsley

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