Waddington, British, Modern Restaurant Guide

Even in the foodie hotspot that is the Ribble Valley, chef-patron Michael Heathcote’s well-known destination stands out for its “relaxing pub atmosphere, great real ale and copious pub fare at fair prices”.

Opinions are somewhat divided this year on this famous pub with rooms in the Ribble Valley, where chef Steve Smith departed in mid 2024 for the bright lights of Manchester. Fans say its production of “Michelin-starred service, wines and food, all without the aspirations and fuss”, continues unabated and feel “you don’t get much better than this for quality and value”. But it also inspired a couple of disappointments this year, including amongst former fans, who perceive “a lack of heart or passion” to recent meals, or who have found some dishes “uninspired and poorly prepared”. Hopefully teething problems?

“Deservedly regarded as one of the country’s best gastropubs” – this nowadays legendary pub in the Forest of Bowland is one of our top-40 most commented-on venues outside of London in our annual diners’ poll, and has risen to fame by acting like “a real pub serving locally sourced fare prepared and presented with love and respect. No foams. No smoke. Just great dishes. And arriving here on a journey north from London is like coming home to a big, warm Lancashire hug”. Chef Stosie Madi’s food is “quite simply exceptional. She can do classics (say a terrine of local game, a simple Dover sole, a pie – well anything with pastry! – and the best chips in the North West, or a rum baba) perfectly. She has an unerring and utterly enviable encyclopaedic understanding of how to cook seemingly anything so that it impresses”. Meanwhile “front of house supremo, the indefatigable AJ’s welcome is never less than the warmest and his dog treats are always available for four-legged guests”. One visitor after several years found “everything raised a notch… a bit less rustic but still a pub with a good food vibe that still feels like good value”. “The rise of Ribble Valley dining continues!”. Top Menu Tips – “there are pies… and then there are the Parkers Arms pies”… “the neighbouring table swooned over a chicken and wild garlic version”. “Sweet unctuous ox heart with red wine and excellent chips, half lobster in bisque reduction and carrot puree, Sea bass with sea herbs are all hits”. “Anything with a Lebanese or African influence is worth making a beeline for on the menu, and indeed one of the most memorable meals at Parkers is a Lebanese feast menu. But then the annual Good Friday ‘Fish Fest’ is a highlight of the eating year”.

2023 Review: “Simplicity” combines with “top quality” at Carlow-born Breda Murphy’s deli-restaurant, a popular destination in the Ribble Valley since 2006 for her Anglo-Irish home-style cooking. “At first it feels overly conservative, but every dish is perfectly cooked, often with a small and interesting twist such as thick-cut lime and soy-cured salmon.”

“Called in for Sunday lunch after a muddy walk. Found a warm welcome and fabulous food” – this “lovely” pub, microbrewery and inn on the green of a village bordering the Forest of Bowland continues to inspire good feedback for its variety of menus: from a lunchtime sandwich and pub-grub menu to a more ambitious à la carte and tasting selection in the evening. “Not so much dog-friendly… they adore dogs!” Top Menu Tip – “brilliant goats’ cheese panna cotta”.