Paul Heathcote's The Longridge Restaurant

This is where Paul Heathcote made his name, and he is still quite often to be found at the stoves, despite the fact that his restaurant empire has spread across the North of England. Amongst many other awards the former Egon Ronay Chef of the Year's restaurant has been described as "one of the best in the world".

The décor calls on creams, greys and blacks skilfully blended in to what started life as a 19th century cottage. A new private dining room seating 14 increases the versatility of what has always been a forward looking range of events and happenings in this attractive restaurant. The ability to spread the word has been enhanced by the addition of a cookery school, created by designer Karen Brierley.

Way back 2002 a makeover in style coincided with the return of one of Paul's first apprentices, James Holah, now in 2008 heading up his kitchen with a continuation of modern British cooking and natural easy going service, full of warm atmosphere and luxury without pretence.

Much of his food has an earthy base to it, using local products like excellent black pudding, but is then elevated either by being served in interesting combinations or by the sheer flavour and technical expertise deployed. Puddings have always been praised, with one of the finest bread and butter puddings in the country, served spoilingly with clotted cream.

Menus at any Heathcote restaurant, whilst exploring interesting backwaters, and keeping faith with British cuisine, could be expected to offer on a spring menu English salad of beetroot, egg, anchovy and radish, with hash brown and Heathcote's own black pudding. A ravioli of Cornish cock crab and basil, with lobster bisque makes a real treat of a starter, but even simple dishes such as oxtail soup are given new meaning with apple and tarragon, oxtail, potato and red wine fritter.

Goosnargh ducks enjoy a reputation that appeals to the increasingly concerned and steadily growing minority who like the ingredients used in creation of their dishes to have a credible background. Here the duck is served honey glazed, as a main course with fondant potato, spiced apples and green peppercorns. The eggs from this much admired bird make a wonderful accompaniment to the char-grilled asparagus starter.

Bowland beef Rossini with pan seared foie gras may incur a supplement but it is worth every penny. Sea bass is also pan fried, with truffled new potatoes, black olive puree, and broccoli and scallop veloute.

Leaving on one side the renowned bread and butter pudding, the sheer artistry of poppy seed and yoghurt cake with strawberry salad, balsamic vinegar, black pepper and basil ice cream is hard to ignore. Don't even try!

Those seeking value will find the lunch menu an attractive proposition, competitively priced and offering the sort of selection more commonly associated with a top notch a la carte.

The wine list is superb, but very little, apart from the house wine, dips beneath the £20 mark. Console yourself with the thought that food of this quality should not be associated with anything less

For more information, including their latest menus and details on any special offers, do visit their Website. The menu changes seasonally - three times a year - for Spring in February, Summer in June for and October for Autumn/Winter.