Aughton Restaurant Guide

This “buzzy and busy but welcoming” old Lune Valley inn focuses on “excellent locally sourced fish from Morecambe Bay or the Irish Sea” – including a “good but enormous seafood platter to share, which you need to book in advance”. Now part of Oakman Inns, it’s a “convenient and comfortable place to stay near Lancaster and the M6”, en route to the Lake District or Scotland.

“This pub goes from strength to strength” – “the people of Nether Burrow are lucky to have it as their local”. An eighteenth-century former coaching inn now run by Brunning & Price, and notably family-friendly, it offers “food that’s well presented by extremely efficient and welcoming staff” and at “reasonable prices”.

“The best afternoon tea ever, with beautiful views over Morecambe Bay to the Lake District plus delicious sandwiches, scones and cakes, and a choice of teas and more if needed” – this well-known hotel is an Art Deco masterpiece (dating from 1933) and most recommended for its “first-class afternoon tea”. Its “lovely dining room” – the aptly named ‘Sun Terrace’ – also receives enthusiastic support, though: “good food with local choices and the sunsets are truly amazing”.

“Hardly any further from Junction 33 of the M6 than Forton Services”: Craig Wilkinson’s “always popular”, “railway-side pub” has, say fans, “always unjustly sailed a little below the radar, while food and cooking continue in their accomplished, classically inspired, utterly satisfying way”. “In a time when so many places turn out Identikit dishes from the same playbook, it’s somehow refreshing to get a really good terrine, confit duck legs etc”. Top Menu Tip – “Meat is first class, the Sunday roast beef is the best ever: pink and melting in the mouth”.

“This sibling to L’Enclume is much more relaxed than its big sister around the corner” (much “more chance of getting a reservation” too!) with “a wonderful buzzy atmosphere” and the option to stay the night. In all respects, “it’s more conventional in style” and not aiming for pyrotechnics like Simon Rogan’s nearby mothership. “You still get the same attentiveness to detail” and “precise preparation” but the “cuisine is more traditional (if usually with a twist)” from an “interesting seasonal menu”. Feedback was a little uneven this year, though, with ratings dragged down by a small number of “hit and miss” meals, particularly regarding service. Top Tip – “great home delivery food” too from an “ever-changing selection”.

“Well deserving of its third Michelin star” – Simon Rogan’s culinary mecca in the Lakes celebrated its 20th year by becoming the first restaurant north of Watford Gap to achieve the Tyre Men’s top gong (and was the second-most commented-on destination in our survey after the somewhat more accessibly located Manoir aux Quat’ Saisons). “17 courses of stunning food might seem somewhat excessive, but this remote and unique destination is certainly ‘vaut le detour’” and few top establishments in our annual diners’ poll achieve such consistent support from diners. “There seems to be no end to Simon Rogan's creativity” and – with head chef Paul Burgalieres – the kitchen delivers “unmatched seasonal food with true integrity” and “exceptionally beautiful” flavours, using produce from Rogan’s own farm. (“Not a single bite is not surprising and delicious”; “as quite a picky eater I was amazed as I ate course after course containing items I usually wouldn't eat and yet they were all simply out of this world!”). “The team is so well drilled that it’s like watching a ballet” and while the overall effect can seem “formal”, the “staff obviously enjoy working there”. “One of our most memorable experiences ever!”

“The best way to do L’Enclume – same food as the restaurant but only 6 of you”, providing “a stunning theatrical experience that takes gastronomic perfection to another level”. It takes place at “a small counter beside the experimental kitchen, with Simon Rogan’s classic seasonal dishes served alongside some ideas they’re still perfecting (oyster custard), with food prepared in front of you by a chatty chef” so “all your questions are answered”. Top Culinary Tip – “and it seems the answer is butter – lots of it!”.

“Exceptional food created by chef Kevin Tickle” (formerly of Forest Side Hotel) underpinned all reports on his July 2021 newcomer, opened with wife Nicola after a successful crowdfund in a “lovely” and historic-looking 17th century inn. As with Sunday Times critic Marina O’Loughlin’s early critique, however, there’s the odd caveat in reports concerning the tasting-only formula (although lunches are much simpler). For the odd reporter it seems “tasty but with value verging on daylight robbery”. For Marina, “godlike” but with umami tastes “blared through a loudspeaker… a bit of light and shade wouldn’t go amiss”.

This Georgian manor house hotel in the Dales has been run by the Reynolds family for 21 years, with a kitchen that sends out everything from lavish afternoon teas to a “delicious” 10-course tasting menu – and “the quality and consistency are excellent whether you go down the fish route, meat or vegetarian”.

“Stosie Madi and her team draw folk for many miles to remote Newton-in-Bowland for some of the best and freshest dishes ever” note fans of this ever-more famous pub, in the Forest of Bowland: one of the most commented-on country destinations in our annual diners’ poll. “Even as a regular, it's getting hard to get a table given her seasonal and fabulous cooking: a combination of sheer simplicity, classic technique, and (if you're lucky) flavours from Madi’s Lebanese (etc) heritage”. “Her understanding of flavours is sublime… no wonder she’s knocking awards out like a fast lunch service!” “AJ runs the bar with a bewildered look of surprise and the punters love it.” Top Menu Tip – the pies.