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

Blackburn College’s student-led restaurant Scholars recently hosted a spectacular evening of gourmet dining in an event delivered by award winning Northcote and Blackburn College apprentice chef Josh Root and other students. Designed to celebrate The Taste of Spring the showcase proved the advanced technical abilities of the students. The event offered an exclusive five course exploration of colour, texture and flavour using fresh, local ingredients.

The Freemasons at Wiswell has once again proved it’s a force to be reckoned with, taking the 18th spot at the 2018 Estrella Damm National Restaurant Awards, the third highest in the north. The Parkers Arms, Clitheroe took the 76th spot with Northcote achieving 96th place. The annual awards, which are now in their 11th year, are voted for by top chefs, restaurateurs, food writers, critics and other food experts and gastronomes across the UK.

Head chef and manager Greig Barnes celebrates his 20th year at the Spread Eagle, Sawley. Greig’s contribution to food quality and development within the area was recognised recently with an Innovation Award at the Ribble Valley Stars in Tourism Awards. Greig joined the Spread Eagle as sous chef to Steven Docherty, having previously been part of the team to secure a Michelin star at Heathcotes in Longridge.

Brunning and Price have recently purchased Ribble Valley Inns, a collection of restaurant and real ale pubs in the north of England including the Highwayman, Kirkby Lonsdale, the Clog & Billycock, Blackburn, the Three Fishes, Mitton and the Bull at Broughton. The fifth Ribble Valley Inns pub, the Nag’s Head, Tarporley, did not form part of the deal and is to be sold separately.

Leading Clitheroe brasserie the Emporium has introduced a full vegan menu, giving every diner a choice of dishes, whatever their dietary needs. The plant-based menu is available all day from breakfast and brunch through to lunch, nibbles and dinner. It includes options for the Emporium’s famous pizzas – made in the wood fired pizza oven – and sharing dishes such as nachos and planks.

The tearoom at Be A Garden Maker has launched a new summer menu. The menu now offers delicious salads, homemade parcels and popular platters. Fresh, homemade cakes are made every day including options for gluten free and vegetarian needs. The relaxing tearoom overlooks the garden centre and offers indoor or outside seating.

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