Michelin starred chef Nigel Haworth couldn't have asked for a better opportunity to work in tandem with Yorkshire's farmers and suppliers, and The Bull at Broughton suits him exceptionally well. A part of the Ribble Valley Inn group and taking its name from the Broughton Estate's famous herd of shorthorns, there has been an alehouse on the site since 1702. Now there is al fresco dining happening in summer and blazing log fires in winter.

The locally inspired menu has specialities such as Yorkshire pudding with gravy, slow cooked oxtail bits and Mrs Carr's raspberry vinegar to start. Main courses include Whitby scampi in beer batter and Wakefield rabbit, bread crumbed and pan-fried in butter, and to finish there is Frumenty, a traditional dessert with Dale raspberries or strawberry sundae with pomfret cake ice-cream.

Chicken nuggets are a thing of the past and little diners at The Bull are now moving on to try scaled down versions of adult meals like chipolata sausages and English pancakes.