Eating in the Ribble Valley

In the shadow of Pendle Hill lies the Ribble Valley and the AONB The Forest Of Bowland.

Here we are blessed with a vast array of places to eat. These vary from quaint traditional tearooms to the increasingly popular 'garden centre' cafes and from Michelin star restaurants to traditional pub food.

 Lancashire Life magazine has written an article on their top 10 http://www.lancashirelife.co.uk/food-drink/restaurants/10_of_the_best_places_to_eat_in_the_ribble_valley_1_4083647

However there are many more that could easily be included. Hopefully over the coming weeks we will be exploring more what the area has to offer including the annual Ribble Valley Food Festival which is held in Clitheroe in August.

H Greaves Butcher

After meaning to go for quite some time, we finally made it to Carr Hall at Wilpshire to their new Garden and Home center.

As lovely as it all is with some beautiful things to buy our principal reason for visiting was the butchers and we were not let down!

They had a brilliant selection of meat and after initially just going for 3 lamb shanks we ended up buying a whole lamb butchered to our specifications. We also bought some great looking belly pork and some sausages. The meat is locally sourced and of the highest quality.

They also have a nice selection of cheese from Leagrams dairy near Chipping and my son was quite amused by a 2 year old cheese called Bob's Knob in a rather strange shape. We bought some Ramshackle Cheese, Lancashire and Blacksticks Blue.

The more time you spend there the more they seem to have, frozen home made pies (savoury and sweet) their air dried ham and bresola.

Also in the farm shop there is a great array of produce, fresh local fruit and veg, home made breads, various pastas, fruit wines and liquers.....

Having just gone in for something for tea we did spend quite a lot more than we had anticipated but it was worth it!

The staff were excellent knowledgeable and humorous - we will be back!

How lucky we are!

We are fortunate to live in such a beautiful area and one that is also full with such fantastic food!

From the traditional market in Clitheroe with its specialist shops selling sausages, fish and wine (amongst others) to the many deli's that have appeared in recent years. We also have farm shops one particular is Gazegill Organics which children love to visit.

Cafes such as Delicious in Gisburn, which is also a deli, The Pavilion at Shackletons Garden Centre and many more.

Fantastic restaurants, casual and fine dining, from the renowned Northcote Manor to country pubs serving traditional food.

Italians, Indians, Chinese, Pizza, Fish & Chips and more..................

The Ribble Valley is definitely a food lovers paradise!

Venison

You can purchase Venison from several butchers in the Ribble Valley including Roy Porters in Chatburn and also Country Style Meats at Clitheroe Auction Mart www.countrystylemeats.co.uk

Venison can also be purchased from food registered stalkers.

Be aware where you purchase your venison from, as a lot of it may be poached and therefore you will not be guaranteed quality or indeed the hygiene of the meat! Or even how the animal was dispatched.

You can also purchase on line from the likes of Nicola Fletcher at Seriously Good Venison.

Enjoy and please purchase responsibly!

Comments

I want you to be involved in this food blog so please feel free to leave any comments.

If there is a specific question you wish to ask please do and I will get back to you.

Have you visited any restaurants in the area and wish to share your experience?

Please callback very soon for more...............

Venison Loin with Red Wine reduction

To serve 2

Preheat oven to 180

Trim the loin making sure that all sinew and 'silver' skin is removed.  Rub with olive oil and season.

Place in a hot non stick frying pan and cook on all sides for about 4 mins in total.

Put on a tray into the oven for about 12 mins.

Remove and leave to rest for about 10 mins in a warm place.

Meanwhile add some red wine to the frying pan, scraping up and bits. Add a couple of teaspoons of Redcurrant Jelly and reduce.

Slice the Venison (should be pink inside) and serve with mash or dauphinois potatoes with the reduction spooned over the Venison.

Delicious!

Welcome to my Blog on the food of the Ribble Valley

Thank you for joining me as we take a food lovers trip

around the beautiful Ribble Valley!

Visiting restaurants and pubs.

Farm shops and farmers markets.

Sharing recipes and hints.

And most of all enjoying fabulous food!