Modern meets traditional – in a handsome 18th-century coaching inn in a pretty village on the edge of the Ribble valley. There’s a welcoming glow in the bar, with its oak beams and panelling, so get cosy by the roaring fire with a pint of local Thwaites Bitter and a crispy duck spring roll. Or eat in the stylish dining room with warm wood-panelled walls. Local ingredients are carefully sourced and the food is wholesome and unpretentious. Tuck into the likes of ham hock and Lancashire cheese croquette with chilli tomato chutney followed by Bowland steak, kidney and Wainwright pudding with mushy peas, fat chips and a jug of gravy. Or share a fishmonger’s board of smoked Scottish salmon, crab bonbon, Thwaites ale battered haddock, crayfish … and freshly baked bread. Leave room for blackberry, rum and honey cheesecake with raspberry curd. Bedrooms ooze comfort: sumptuous fabrics and luxurious linen, digital radios and plasma TVs, high-spec bathrooms, umbrellas for wet days. No wonder it’s popular.