Chefs Recipes
The Red Pump Inn's super-slow roasted belly pork
ASH Rehman's experience in AA rosette restaurants and hotels throughout Lancashire, Cheshire and Cumbria over the last 10 years has helped make the Red Pump Inn one of the success stories of the Ribble Valley.
Ash has been Head Chef for over a year and enjoys the tasty rustic food the team prepare for the menu at the award winning inn. 'Our food is like really good dinner-party food; not too fussy but very tasty and predominantly from locally sourced produce, like our extremely popular really slow-roasted belly pork dish.
Even in the heat of the summer we cannot take this off the menu it's that good! It's a simple dish prepared and cooked well and is very tasty, that's what we're all about here at the Red Pump; you really cannot go far wrong with good ingredients treated well.' The owners Martina and Jonathan Myerscough subscribe to the ethic of high quality ingredients prepared on site and with flavour first. 'We're all boringly passionate about food!' says Jonathan.
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Pork and chorizo kebab, spicy toasted almond rice
DINO'S bar and grill at The Alston in Longridge combines the talents of Portuguese and English chefs to make an exciting fusion of flavours and styles. Jorge Estevno has 11 years of experience working in some of the most prestigious golfing resorts in the Algarve including Penina and the Parque de Floresta. With him is Andy Cornall, who has five years experience working in restaurants in Preston and, most recently, Morzine, which is in the French Alps.
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Goosnargh Duck Oven roasted 'Horns Style'
SINCE the beginning, the Horns has been famous for its duck,’ says Mark Woods. It was a tradition started by his parents more than 50 years ago and, even now, duck accounts for almost half of the meals they serve.
‘The menu has expanded a little over the years, taking in the assortment of produce available around the area,’ he adds. ‘We are spoilt in Lancashire because we have all these wonderful ingredients on our doorstep. ‘People travel from all over the country to sample our roast duck. It's the way we serve it, keeping it simple and letting the full flavour of the meat come through.
‘It's a few years since Reg Johnson called in and said ‘‘Just try some of these, Mark. I think you'll like 'em.’’ And bingo, the Horns - already famed for the beloved duck - now had a local supply less than 2 miles away. The rest, as they say, is history.’
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FEATURES
The red rose is still going strong
We report on threats to our great county as preparations are made for this month’s Lancashire Day celebrations
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Sue’s an inspiration
Sue Hayward tells Amanda Griffiths about the remarkable charity work for orphans which earned her the title of Lancashire Woman of the Year
LANCASHIRE PHOTOGRAPHY BY GLYNN WARD
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Our hall of fame
Christopher Pitt visits Bolton's hidden gem, Hall 'i' th' Wood Museum
PHOTOGRAPHY BY JOHN COCKS
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