The handsome riverside restaurant with its linen-covered tables and open fireplace offers a refined but relaxed dining experience. The Inn deservedly has a good reputation and many awards for its food. Head Chef Jamie Cadman, now in his twentieth year, runs a crew of ten other chefs, producing fantastic food, using only the best of local ingredients, cooked simply to let the real quality shine through.
Where is The Inn at Whitewell located?
Set on the banks of the river Hodder within the Duchy of Lancaster's Estate. This 17th-century rural inn has wonderful views over the Forest of Bowland.
What cuisine is on offer at The Inn at Whitewell?
Starters range from the sophisticated seared king scallops, blush roast tomatoes, cucumber and feta salad to the substantial grilled Bury black pudding, grain mustard mash, home-made baked beans and brown sauce. Mains might include a roast breast of local Goosnargh cornfed chicken with a home-made sausage with pistachio nuts and parsnip puree. Tuck into a casual lunch of warm crab cakes with home-made spiced tomato ketchup in the elegant yet cosy bar. Local grouse in season is a firm favourite with regulars.
What makes a meal at The Inn at Whitewell unique?
Chef Jamie Cadman, assisted enthusiastically by Sous Chefs Gemma Taylor and James Whaites, provide good food with local produce and seasonal ingredients. The kitchen makes its own breads, jams, chutneys, marmalade (also available form reception to take home) homemade puddings, granola and muesli and use beef and lamb from the Hodder Valley as well as seasonal game from surrounding shoots.