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Food by Breda Murphy has a growing reputation for distinctive, top quality cuisine presented with a unique personal touch. The highly individual cuisine blends influences from around the world. The restaurant sources the freshest of ingredients, often straight from local farms and the sea. The emphasis throughout is on simple, tasty food with a modern twist and a healthier lifestyle in mind.

The delicatessen offers an eclectic mix of homemade food and cakes including a range of Breda's beautifully prepared freezer foods for takeaway. The deli also stocks a range of Irish produce, quality wines and champagnes, organic chocolates, truffles, hampers and other gift ideas.

More sturdy and immediate food such as rump steak bourgigone and pan seared halibut fillet are ably supported by light bites that include roast quail with apricot glaze and chickpea broth. A steamed ginger pudding provides the perfect example of the uniqueness of the offerings.

The Spread Eagle is a delightful 18th century coaching inn situated in the village of Sawley in the heart of the Ribble Valley. The inn's comfortable rooms provide beautiful views of the valley and some guests visit the place simply to relax over tasty food and wine and traditional afternoon teas; others take advantage of the surroundings wooded areas by going on riverside walks.

The dining areas give visitors a chance to have light dishes such as corned beef hash cake and homemade soup, sandwiches, platters of cured meats, or full meals complemented by a range of hand pulled ales and wine. Main courses take in thick sliced honey roast ham with bubble and squeak, grilled double pork chop with apple puree and buttered greens, and pan-seared fillet of sea bass with roasted basil, cherry tomatoes, roast root vegetables and pan gravy.

A tempting warm chocolate brownie or stewed apple and almond tart with star anise, crème anglaise and plum sauce helps bring a pleasant end to proceedings.

If you lived in the 1980's and happened to pass by Waddington's Arms, then known as Sun Inn, you'd expect to find a pub with a Chinese restaurant to the side; something of a novelty in those times when the culinary landscape was still evolving. Fast forward to the present day and you have a near-perfect English country setting with gardens, barbecues and the occasional live music.

The menu is devoted to comforting modern British fare with salmon and crab fishcakes making their appearance first, slightly sharpened by the accompanying lemon dressing, or even the moules mariniéres with crusty bread. For main courses think in terms of loin of pork, steak and ale pie with butter pastry lid and coq au vin with creamed potatoes, thyme and shallots. Sweet treats include Eton mess with vanilla cream, meringue and summer berries, and a selection of British and continental cheese, three Ribble Valley ice-creams or speciality coffee.