Pride & Passion On A Plate

The Black Bull at Old Langho is emerging as a superhero that goes from strength to strength, taking the dining experience to new heights, writes Tedd Walmsley. Photography: Wayne Farrow

Not all superheroes wear capes or so the saying goes. This month I managed to catch up with our own ‘superwoman’ Becky Govier at her beloved Black Bull. I was trying to understand how she is to split her time between her pub and being the saviour of the Edisford Bridge.

A last-minute SOS call from the brewery meant that Becky and Jamie were thrust into the spotlight to save the Edisford from immediate closure. My colleague Kate has interviewed Becky and you can read all about this new venture on the following two pages.

The most important thing was to allay fears that Becky was spreading herself too thinly but she reassures me she will be firmly ‘in situ’ at the Bull whilst overseeing the creation of a quite different offering over in Clitheroe. It will no doubt be successful with the Bull as its benchmark.

How can she do this? The team at the Bull go from strength to strength notably in the kitchen with new head chef Nick Evans providing the experience, creativity and stability that has elevated many of the dishes to a whole new level. His challenge is to keep many of the pub classics and sharing boards that have given the pub such a fine reputation whilst taking the dining experience to new heights. Central to this is both Becky and Nick’s passion for sourcing local quality ingredients – Nick has the authority to review, change and work with new suppliers with no compromise. This will result in his brigade having the very best food available and those new dishes very much meeting the approval of so many returning customers. The plates are visually stunning and just as importantly, delicious to eat, there is so much pride and passion on the plate.

As we know, whilst the food remains central to any dining experience, service can also make or break our enjoyment so the importance of a strong team cannot be overstated. Becky leads from the front and simply wants everyone to have the very best time. She is surrounding herself with a formidable team whose combined commitment, teamwork, collaboration and camaraderie is self-evident. It is very much the backbone of Becky’s ethos and the cornerstone of their success.

The Bull specialises in private dining and bespoke celebration events – the tailored menus and personalised service are sure to create unforgettable memories for its recipients. March has seen a variety of anniversary dinners, milestone birthday celebrations the odd corporate event and of course the very best send-off for a loved one.

As we move forward towards spring I noticed the incredible outdoor space looks next to be spruced up ahead of those long sunny evenings and lazy afternoons spent under the ‘sail’ or in the delightful garden. There will no doubt, be plans afoot to create al fresco at the Bull – I hope by the time our next magazine comes out we can talk more to Becky about these plans.

There is no doubt the hospitality sector is facing some challenges – some will buckle under the pressure but not the Black Bull which no doubt will be one of those heroes that go from strength to strength. Keep an eye on the frequently updated social media posts that keep us all up to date with what’s new and happening in the next few weeks.

Please support Becky and her team I’m sure you’ll not be disappointed.

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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