The Duke of York’s kitchen, under the supervision of Chef Proprietor Michael Heathcote, produces food that is cooked to order using quality, seasonal ingredients
and dishes are given that extra flavour and texture that you can only find by using really fresh and well-tended produce.
Mouth-watering dishes are created using fresh fish delivered daily and sourced from the east, west and Scottish coasts, meat from local valley farms, game from the Forest of Bowland and vegetables from West Lancashire and Ribble Valley growers. The majority of herbs are grown in Michael’s garden. Chutneys, bread, ice creams, sorbets and even pasta are all homemade.
A sensibly priced ‘a la carte’ menu sits alongside an excellent value weekday lunch and early evening menu, offer traditional British favourites and imaginative, modern dishes which can be enjoyed in either the bar or restaurant.
The food philosophy reflects a passion for best quality, local, fresh produce and the cooking is loyal to the seasons.
The thoughtfully compiled wine list, with many individual wines sourced from small growers, comprises of over 60 wines with more than 12 being available by the glass. Also waiting to be imbibed are cask ales and beers, brandies, malts and whiskies and there is also a full range of soft drink options.