Lytham Restaurant Guide

This “buzzy and consistent” brasserie at a stylish modern hotel and wedding venue offers “excellent service and good food”, with an eclectic menu that stretches from “delicious steaks and fish ’n’ chips” to sushi and other Asian delights, then back to comforting domestic desserts including chocolate mousse and fruit crumble.

“A real bistro near Birkdale station” – the Vérité family-run operation looks firmly rooted in French traditions, but its menu presents many dishes of modern British and European inspiration (eg. Chicken Schnitzel, Madras Spiced Slaw, Coconut Curry Sauce, Bombay Fries, alongside charcuterie, paté and crème brûlée). Top Tip – “great for a business lunch”.

“An amazing setting – beside the River Wyre – by a historical toll bridge” sets the scene at “The Beaumes’ comfortable yet quirkily decorated pub, which continues to offer the best food on the Fylde (that sticky-out bit of Lancashire on the edge of which sits Blackpool).” The “mouth-wateringly good” cuisine is just the start of it at the 2024 AA Inn of the Year, with the site housing seriously stylish rooms (in the main building but also luxury tree-house style lodges), plus a deli, farm shop and gallery stocking homewares and jewellery. Top Menu Tip – “Meat, fish and vegetarian choices are all excellent. Cheese Beignet starter is mouth-wateringly good. Beef suet pudding is gorgeous”.

2021 Review: “A top option on the Fylde coast” – Paul Moss and Caroline Upton’s well-established and jazzily decorated bar/restaurant near Blackpool only attracted limited feedback last year, but still good all-round.

2023 Review: “Completely consistent… they still do the best ever Pizza Napoletana” – this huge Italian ‘Ristorante & Pizzeria’ just outside Preston was opened in 1985 and has grown over the years to house 300 guests in one sitting, of whom about a third are in a striking glazed extension, complete with al fresco terrace.

“At a mere (…cough) £100 for 6 courses, the more wallet-friendly Michelin-starred alternative in Aughton, Solo offers less of an amazing experience, but still a bloody good one” compared with Moor Hall down the road. Chef-patron Tim Allen has a strong CV and opened here in late 2021 in his first ‘so-lo’ venture. “He’s a very accomplished chef – you always get exceptional cooking – and very nice with it” which, via the open kitchen, helps infuse the relatively simple interior with good vibes. Top Menu Tip – “Halibut is far from my favourite fish, but here it’s a shining example of how good it can be when handled by a top chef. Served with a wild garlic crumb, pickled shimeji and a vin jaune foam. A nicely cooked slice of duck breast came with preserved blackberries, a quenelle of pureed, caramelised cauliflower, and an excellent little roulade of hispi cabbage studded with morteau sausage. Great desserts: a blood orange granita, on top of a vanilla panna cotta, with shards of saffron meringue and rather otiose (but excellent) milk ice cream. Then a sort of apple financier-ish cake, topped with a remarkable aerated honey cream/mousse that rounded things off beautifully”.

“Everything about Moor Hall is exceptional: the warmth of the welcome, the quality of the food, the care of the service and the calm dining room” (and that also goes for the prices!) at Mark Birchall’s trailblazing venue, a short drive north of Liverpool. “Set in a Grade II 13th-century manor house, there’s a sense of occasion on arrival and they make use of the cosy lounge as a bar and snack area, with the main restaurant in a light-filled, glazed modern extension with exposed rafters (and even a built-in cheese room where you can choose a platter as an additional course)”. “Like the best-oiled of well-oiled machines, everything passes over you in a show of excellence that’s so well-rehearsed and so well done, it’s almost imperceptible that this isn’t all just an interactive theatrical experience just for you” – with the main event being an eight-course tasting menu at £235 per person: “extraordinarily good food, as is the service, which can also be extremely friendly”. “The downside… the downside is the cost. I wouldn’t – couldn‘t – question the value, but the cost, even with the high prices of eating out” is a sticking point for an increasing proportion of diners, leading to an increasingly disgruntled minority who say “nothing blew me away at a place with such excellent reviews, and I was very surprised”. That’s still a minority feeling though. A more common reaction? – “It’s expensive but, that said, the last time I drove away, several hundred pounds poorer, I felt it was all so perfect that I should start robbing banks, or getting government PPE contracts or something, so that I can go more frequently!”

“This is called Moor Hall’s neighbourhood restaurant and that’s how it feels” – Mark Birchall’s descriptively named operation, complete with brick walls and pitched timber-frame roof, is the more informal option at this famous destination and the Michelin star it holds carries perhaps a hint of distraction in that the dishes – while not exactly ‘everyday’ – are in a much less eye- catching vein than in the main building. “Great food is prepared and served by pleasant and efficient staff and the finishing kitchen/pass is in view of the restaurant – it’s a pleasure to see the calm dedication of the team preparing the food”.

“Went here after reading Jay Rayner’s Nov 2022 review. Superb!” – this no-frills café near the Central Lancashire University campus (from Hong Kong natives Fai Tsang and her husband, Wai) is “very much a café rather than a restaurant but you can (need to) book”, thanks to brilliant Cantonese cooking that’s worth rolling up your sleeves for. Top Menu Tip – “The roast duck and siu yuk are delicious with the crisp skin contrasting the tender meat. Soy chicken is very flavourful and the brisket tender, tasty and well spiced”.

Fans “predict big things” for this yearling – a “really amazing new Oli Martin place” located in the apartment-hotel where his former haunt ‘263 Restaurant‘ used to sit. The “super little restaurant” turns out “simple but superbly cooked British food focused on Lancashire produce” (much of it foraged), with their “humble sausage and smoked mash” the best one reporter had ever had – and all “extraordinary value” too.

This crowd-pleasing pub once served as a hospital, but since its takeover and refurb’ by the Brunning & Price group some years back, it’s now a proper country gastroboozer (also with a handful of rooms); on the menu – high-quality British dishes abetted by some more exotic influences from around the world.