Review on Fisherman's Retreat
Despite its maritime name, this fascinating pub has deep North Country farming roots, and the owners still rear prizewinning Charolais cattle, sheep, pigs and red deer on 80 acres of lush Lancashire pasture close to the Retreat.
At least 70% of their meat comes from the farm, and it appears in many guises, from traditional roasts to additive-free burgers. Wholesome grub takes pride of place on the menu (steak, onion and Guinness suet pudding, minced beef 'plate pie', grilled pork chops, lamb's liver and bacon, for example), but there are a few exotic additions such as chicken fillets in sun-dried tomato, garlic and basil sauce or duck with blackcurrant and port sauce.
Fish is represented by home-reared trout with bacon, pine nuts and sage, poached naturally-smoked haddock with lemon and dill butter, or char-grilled salmon with Cajun spices and a lime and sour cream dip, while desserts might feature Baileys cheesecake, or triple-chocolate sponge pudding with chocolate sauce.
Real ales are kept in tip-top condition, and the Fisherman's Reteat is also known for its regular wintertime whisky tastings (with a Scottish supper included).
Restaurant Opening Times
Lunch: 12.00 through to
Dinner: 9.00pm Tue-Sun
Accepted credit cards
Visa, Master Card