Restaurant at The Millstone Hotel

Once a coaching inn, the Millstone has retained many of the attributes which used to make such places the friendly and comfortable places they were. Amongst these qualities is the ability to provide good reliable food on a formal or less formal basis. The black pudding is no stranger to this part of England, but combine it with a pressing of chicken and apple chutney with a sturdy piece of onion bread on your side plate and you have something which would run shallot rings round the smoked salmon despite the lemon oil and capers.

The pork tenderloin comes accompanied by a chorizo mash with oyster mushroom and a delightful chick pea gravy, though many may cast a favourable eye on a bit of roast rump from a Pendle lamb with crushed minted peas, roast shallots and port wine jus. The vegetables are particularly notable, the chips being singularly decadent and thick, with Aioli, the broccoli, praise be, is covered with a blue cheese glaze and the mange toute and peas also come suitably dressed.

A thoroughly tempting galaxy of puddings is headed by sticky toffee pudding with vanilla ice cream and toffee sauce and probably the least alarming is the terrine of orange and lemon sorbet with stewed kumquats. A selection of English cheese includes Caron Lodge Lancashire and Cropwell Bishop Stilton, both legitimate grounds for divorce.

A decent wine list offers an interesting and eclectic range at fair prices with house at £12.95.