You'll be in a purple haze of pleasure in the exuberantly designed cassis-coloured dining room of this ultra-modern hotel set in Lancashire's beautiful Ribble Valley. There's views over the manicured lawns and gardens and beyond to the Fylde Coast, but all eyes will be on former Harvey Nichols' Bar and Brasserie chef Andrew Parker's plates of Lancashire produce. Roasted wood pigeon comes with homemade black pudding, braised puy lentils and a daringly different beetroot macaroon, and monkfish is poached in red wine and served with creamed baby leaf spinach and wood mushrooms. A list of grilled steaks and seafood will delight those in search of something more straightforward, while the list of award winning wines and international beers will please everyone.
