Are there any chefs out there who regularly use braising as a technique in their restaurant kitchens? I've looked at quite a few menus where I expected to see it, but all I'm seeing are grills, pan-fried dishes, confits and the odd stew. It's (potentially) for a thing. Thanks.
Get to know Head Chef at current number one, @unrulypig, Karl Green. We sat down with him to discuss his career, where is favourite place to eat is, and what winning Top 50 Gastropubs twice means to him
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If you're looking for a night away at The Freemasons, we are now sold out in May & June and only have 3 nights left in July - with Partridge on Friday 23rd, Mr Fox on Saturday July 30th & Grouse/Partridge on Sunday July 31st.
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A starter on our Spring A La Carte menu; Rabbit and Prawn
Pie Baked in Brioche, Sauce of Foraged Greens and Seaweed, Roasted Langoustine. An absolute treat!
Choose our Taste of The Freemasons tasting menu and enjoy Aged Beef - Roasted Fillet & Sticky Cheek, Crispy Potato, Gherkin Ketchup and Sauce Mr Smiths.
There are several dishes that are immediately recognisable as The Freemasons, and this is one of them. Lancashire Cheese Hotdog, with Proctor's Kick-Ass Cheddar, crispy onions, gherkin ketchup and truffle mayonnaise. Delightful.
Our Welcome Back Menu - Set Lunch & Early Supper, offers 3 courses for £27 or 2 for £22. This Organic Chicken - Slow Cooked & Sticky Leg, Buttermilk Fried Thigh, Smoked Egg Noodles & Sauce Albufeira is one of the mains you can enjoy from that menu!
There is an abundance of walks around the Ribble Valley to choose from - use your morning to work up an appetite and spend the afternoon indulging in a three course Sunday lunch - Sunday blues well and truly avoided!
We have four luxury bedrooms to choose from, two of which (Mr Fox and Mr Hare) have mezzanine levels, featuring roll top baths and dressing rooms. Book an overnight stay midweek and enjoy a signature 7 course menu as part of your booking.