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RECOMMENDATIONS

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  • Apple pie

    Apple pie

    Nigel Haworth gives this traditional dessert an extra taste sensation to remember with a serving of savoury Lancashire cheese

  • Peppered nugget steak

    Peppered nugget steak

    A boozy mushroom sauce makes for sheer decadence in this fruity peppered nugget steak by Ainsley Harriott

  • Salmon mayonnaise

    Salmon mayonnaise

    Paul Rankin poaches salmon in white wine to make a herby salmon mayonnaise, perfect with the sharpness of pickled cucumber

COMMENTS MADE

  • On Elephant's End:

    Posted on 21st of June 2008

    Special because: >Elaine Hutchinson does all the cooking and does it very well: from the bread (different kinds) in the morning to the chutneys and jams. >The evening menu changes every evening. >When you sit down a complimentary platter of vegetables and a dip is brought immediately to the table. The plate of different breads (and butter) came with the first course and was generous. >The fresh halibut which one of us had was memorable. >The vegetables were appetising and served in a separate dish. On the second occasion when we mentioned that the portions were too generous, we were told politely that the chickens would benefit. > Apart from the high quality of the produce and the cuisine, it was also byo with no cover charge. Highly recommended