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Every sticky toffee pudding that leaves our kitchen has a paper trail longer than most wedding invitations. We followed one from the dairy up the lane to the jam maker two villages over — and discovered that a proper pub pudding should tell you exactly where you are.
From wild garlic in the spring to hedgerow sloes in the autumn, we followed our kitchen through a full year of eating what the Ribble Valley provided. Some of it flopped spectacularly. Most of it ended up on the specials board.
Gravy is not a condiment, it's a commitment — and ours head chef has opinions. Strong ones. Read his ranking of Britain's gravies, learn why ours gets poured with pride, and then argue your case in the comments: the most convincing defence wins a monthly special named after you.
We dragged our chef out of the kitchen and up into the hills above Chatburn to trace exactly where our beef comes from. Two farms, one very muddy pair of boots, and a few home truths about why local meat simply tastes better.