People have stopped for refreshment at this inn for more than two centuries and although the focus is now on the AA Rosette-standard food, well-kept pints of Bowland and Thwaites ales can still be supped in the bar. As you settle with your refreshment of choice, you’ll notice black-and-white photographs of local food producers on the walls. Some new cooking techniques have been introduced in the quest to keep pace with trends, but owner Nigel Haworth has retained many classics, and even reinstated old favourites such as Lancashire hotpot. Well-trained staff are adept at friendly and professional service, ushering starters of sticky pulled Bowland venison and twice-baked Lancashire cheese soufflés from kitchen to table. Next may come wild rabbit pie or breast of Goosnargh chicken with mash and red wine sauce. Dessert choices may include Bramley apple tart or rhubarb and lemon verbena trifle.