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FREEMASONS AT WISWELL by Carl Housbey
I try to make sure that my monthly Gastro Grazer column has something for everyone , so sometimes I tell you about a restaurant offering exquisite fine dining , at other times , it ’ s a neighbourhood Bistro serving delicious comfort food , but this month you ’ re going to hear about a hidden gem called Freemasons at Wiswell that covers both ends of the spectrum .
Freemasons is a stylish and comfortable country pub in the quaint Ribble Valley village of Wiswell . It was originally three small cottages , one of which was a Freemason ’ s Lodge , hence its name . The stone floors , together with the antique rugs and furniture combine to give you that cosy feeling of being in your own country cottage .
The relaxed home from home feeling is reinforced by the lovely warm welcome that you receive from Stevens fiancée Aga and her team , as well as from the friendly locals who may be found chatting by the bar whilst enjoying a pint of traditional cask conditioned ale from a number of award-winning independent breweries .
The main reason you are likely to visit is for the food , as Chef Patron Steven Smith and his team use the finest seasonal ingredients available to create some of the most delicious dishes you will have ever tasted . Menus on offer range from traditional Sunday Lunch right through to a full multi-course “ Taste of Freemasons ” experience .
At this time of year typical starters include a soup of English Asparagus with Lancashire Cheese Fondue served with a side of Procter ’ s Kick Ass Cheddar Hot Dog and Wiltshire Truffle ,
or perhaps Wild Garlic and Pearl Barley Risotto with Roast Lambs Sweetbreads , Broth of Cevennes Onion , and 7-year-old Parmesan .
Your main course might be Slow Cooked Belly Pork , Sticky Pigs Cheek and Black Pudding Paul Heathcote style , served with a Baked Sweet Potato , Pork Puff , and Rhubarb Hoi -Sin or how about Poached and Roast Breast of Organic Chicken studded with Black Garlic , Yakitori Livers on Toast , New Season Asparagus and Morels , with Sauce Albufera .
If you ’ ve still got room for dessert you could opt for Rice Pudding baked with Vanilla , served with a Champagne Jelly , and Yorkshire Rhubarb or one of my personal favourites the Amalfi Lemon Meringue Pie inspired by Wiswell Moor . Those of you with a more savoury palate would enjoy the cheese board containing seven different artisan cheeses from around the UK that are served at the perfect ripeness .
All this exceptional mouth-watering food is best accompanied by a glass or two of wine from the extensive list of over 250 bins from around the world that have been sourced to specifically match Stevens dishes by Freemasons wine buyer and resident wine expert Miles Corish ( MW ).
I ’ m sure by now you can ’ t wait to book a table , but don ’ t worry you won ’ t need to roll up a trouser leg or remember any strange handshakes , just pick up the phone and dial 01254 822218 or click on www . freemasonsatwiswell . com
To book a table telephone 01704 564199 .
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