The Pack Horse

British, seasonal fruit and veg is a top priority at this contemporary gastropub.

Head chef Luke Payne says: “Everything we do is driven by my passion to provide a menu that highlights the best seasonal, sustainable, ethically-sourced British produce.

“We also aim to ensure our farmers and suppliers receive a fair deal for their commitment to providing us with quality ingredients that are nurtured and respected all the way form the farms, through our kitchen to your plate.

“Eat well and in good conscience.”

Fish dishes come from boats off the north-west coast, caught using sustainable methods where possible.

Local lamb, hogget and mutton is specifically selected by local suppliers from an abattoir just four miles away.

The food changes with the seasons and offers a unique snapshot of the British food calendar, with only the best produce sourced from the best local suppliers where possible.

Sustainability is also a big driving factor behind the pub’s local sourcing, with suppliers providing food from areas as close to the pub as possible.