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A one-acre kitchen garden, a polytunnel, and an edible orchard sit behind this old Lancashire pub in the Ribble Valley, and most of what lands on the table came from within a short walk of it. The chef behind Northcote runs a seasonal menu that swings between classic and contemporary British, with a Friday chippy tea that draws regulars as loyally as anything on the carte. It's a proper pub that takes the farm-to-fork idea about as seriously as it can.
The awards strongest first
- Top 50 Gastropubs 2026 · #70 · Top 50 Gastropubs
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Morecombe Bay lobster
“Dishes use local ingredients and include items such as Morecombe Bay lobster and Ribble Valley pheasant.”
Top 50 Gastropubs, 2026 -
Deep fried fillet of hake
“On Friday, it has its popular chippy tea that has dishes such as deep fried fillet of hake served with mushy peas, tartar sauce and triple-cooked chips or seafood chowder.”
Top 50 Gastropubs, 2026 -
Tempura scallops
Michelin Guide
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