Food Bites!

Tuck into our page of Food Bites that brings you the latest news on our restaurants, rural country inns, chefs and local artisan producers who all make the Ribble Valley a region of outstanding gastronomy

Lytham-born Oli Martin, head chef at Hipping Hall and BBC Masterchef The Professionals finalist, will be heading to France’s Cote d’Azur to create Lancashire-inspired menus at some exclusive dining events for VIP guests, including Lancashire Ambassador Andrew Flintoff. Oli and the team from Hipping Hall will be part of Lancashire’s biggest ever presence at industry leading property event MIPIM, where the county will be profiled as partners of the Manchester Pavilion, as well as taking a dedicated space for the delivery of Lancashire focused events.

The Cheese Shop at Dewlay, Garstang, has taken another step towards becoming greener as it moves away from plastic bags to paper bags, in a step to be proactive and aware of its environmental impact. In what is thought to be a big leap forward, the shop will only offer paper bags as well as its own Bag for Life, which was designed by a pupil from St Mary’s Primary School in Chipping, with the logo ‘I Love Cheese’.

Vegans and vegetarians across the North West will be delighted with the launch of a new vegan and vegetarian range. Available in SPAR shops across the region, the six products – Simply the Pest-O, Goaty McGoat Cheese, Jala-Bean-O, Go Greek Lightning, Beet It and Royal Spice are sandwiches and wraps that have been developed to meet the ever-growing demand for plant-based, food-to-go dining options.

Holmes Mill in Clitheroe recently hosted the Taste Lancashire Food & Drink Conference. The conference challenged, inspired and celebrated Lancashire’s food and drink industry, bringing together retailers, buyers, chefs, hoteliers, food and drink entrepreneurs and exporters. The delegates at Taste Lancashire heard from industry experts and commentators on trends, issues and perceptions of Lancashire food, drink and hospitality, sharing insights and expertise to help further develop the profile of Lancashire’s food and drink sector in order to encourage visitors to the area.

This spring will see the Freemasons at Wiswell launch its new offering – a kitchen extension, with a number of new dining experiences and four luxury bedrooms. The renovations will enable guests to enjoy a whole range of dining opportunities – from being right in the heart of the action, watching chefs preparing their tasting menus, to booking a private room which will cater for a whole range of occasions, from special birthdays to watching the Rugby World Cup final, the room is about great food, a welcoming atmosphere and the chance to do something a little different. Four beautifully decorated luxury bedrooms will offer the perfect place to relax and enjoy everything the Ribble Valley has to offer.

The Samling Hotel is delighted to announce the appointment of its new executive head chef, Robby Jenks. Jenks will be joining the team from his role as executive head chef at the AA-listed 5-star Vineyard in Berkshire. Rebecca Galland will also be joining the team from The Vineyard as the food and beverage manager. The Samling, which overlooks Windermere, offers exceptional fine dining, enhanced by one of the world’s best wine lists.

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Tedd Walmsley

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