The Three Fishes

• Hot Goosnargh Duckling Pasty, Homemade Piccalilli
• Braised Skirt of Ribble Valley Beef and Potato Pie, Creamed Hesketh Savoy Cabbage
• English Sweet Onion Fritters, Spiced Lentils, Roasted Butternut Squash, Cumin Dip
• Sticky Parkin, Treacle Toffee Sauce, Simpson’s Double Cream

The Highwayman

• North Sea Smoked Cod Fishcake, Poached Free Range Egg, Watercress
• Thornby Moor Goat’s Cheese Milk Stumpies, Spring Onion and Spinach Flan, Coleslaw
• Braised Ox Cheese Pudding, Creamy Mash Potato, Sticky Gravy
• Sillfield Farm Gammon Steak and Pearces Organic Fried Egg Bloomer, HP Sauce

The Clog & Billycock

• Treacle Baked Free Range Middle White Ribs, Devilled Black Peas (by popular request!)
• Ribble Valley Steak and Kidney Pudding, Mash Potato, Creamed Hesketh Bank Cabbage
• Forest Mushrooms, Celeriac and Spinach Potato pancakes, Gratinated with Sandham’s Creamy Lancashire
• Banana Split - Vanilla Ice Cream, Whipped Cream, Toasted Nibbed Almonds, Chocolate Sauce

The Bull At Broughton

• Scampi, Smoked Cod, Leek and Spinach Gratin
• Herdwick Mutton Pudding, Caper and Parsley Mash, Black Peas
• Toad in the Hole, Taste Tradition Saddleback Sausages, Caramelised Onions, Mashed Potato, Gravy
• Burnt English Custard, Stewed Tomlinson’s Yorkshire Rhubarb

Johnny Gilmore - New Head Chef of The Clog & Billycock

Aged 35 years, took up his new post as Head Chef of The Clog last week. Originally from Lancashire but has travelled around gaining experience at places such as Bovey Castle; Devonshire Arms and Lucknam Park.

Michael Ward - Head Chef at The Highwayman

40 this year! Michael continues to lead The Highwayman Kitchen, to the delight of all our regular visitors. The one major change in Michael’s life and very new! Is his new baby! Congratulations to Michael and Kate with the arrival of Joseph. Michael continues to deliver excellent dishes, which have been recognised in the 2010 Good food Guide for County Dining Pub of the Year and in 2009 Michael received the honour of UK’s Pub Chef of the Year, one of the most prestigious awards in the industry.

Callum Mcdonald - Promotion to Head Chef of The Three Fishes

Aged only 23 years, Callum joined the brigade of Northcote in 2006 as Junior Sous and transferred to Ribble valley Inns a year later as Sous Chef at The Three Fishes. He has developed his skills and management of a kitchen, under Nigel’s guidance and we are delighted that he is now taking up the position of Head Chef at The Three Fishes.

Congratulations also to Callum, who has recently married Zoe and last year they had a new arrival with - Ashton.

Richard Upton - Transfer to The Bull at Broughton

Aged 37 years, Richard has worked for Ribble valley Inns, from April 2005. He had developed a strong understanding of the Ribble Valley Inns food concept over the last 5 years, having worked closely with Nigel all the way.

Richard has been recognised along with his brigade for many awards whilst at The Fishes, which include - AA Regional Food Award; UK’s best Burger;  best poultry dish - Goosnargh Chicken Liver pate; Best regional dish - Leagram’s Organic Creamy curd cheese & Onion Pie; Lancashire Life Casual Dining Pub of The year and UK’s Food Pub of the year.