The Red Cat

What was a humble local in the hamlet of Whittle-le-Woods, just outside Chorley, is now a popular and attractively appointed restaurant. Its presiding creature is to be found etched into a large glass panel as you enter. Inside is done in contemporary neutral fashion, with alternating white-painted and exposed stone walls, and foursquare wood tables set with candles. Chris Rawlinson's cooking takes a similarly understated modern tack, taking advantage of the Lancashire larder to construct dishes that look deceptively effortless on the plate. Goosnargh poultry (duck and chicken) turns up in a well-made terrine, textured with hazelnuts, or there could be scallops with pumpkin purée and gnocchi as an alternative opener. Mains might give an outing to plaice, seen here with salt-cod and spring onion mash and caper butter, while roast breast and confit leg of guinea-fowl is a more hearty dish, gaining depth from trompette and cep mushrooms, and a mushroom and mustard cream sauce. Finish with an individual blackberry Bakewell tart.