The story
In the village of Aughton, just outside Ormskirk, sō–lō brings a quiet confidence to the dining scene. Chef Tim Allen’s first solo venture opened in November 2021 and earned its first Michelin Star by March 2023 — a testament to the cooking that unfolds in the open kitchen.
The restaurant describes itself as one of “understated luxury,” where the welcome is informal but the cooking is anything but. Allen’s pedigree includes multiple Michelin stars at previous kitchens, but here he works alone, making every plate from a menu that changes with the seasons.
The cuisine is modern British, shaped by global influences and built on relationships with local farmers and artisan producers. The tasting menu is the fullest expression of Allen’s craft, while the lunch and Sunday lunch menus offer a more concise entry point. There is also a seasonal à la carte on Thursdays. Wine pairings are available for all menus.
The cooking is described as “intriguing and delightful” — dishes that marry flavour and texture, using the finest ingredients the region has to offer. The open kitchen allows guests to watch the culinary theatre as it happens.
The dining room is relaxed, with no strict dress code. An outdoor drinks area serves Estrella Damm and cocktails in warmer months, just a short walk from Town Green railway station. The restaurant is open Thursday to Sunday, with lunch and dinner Thursday to Saturday, and Sunday lunch only.
sō–lō’s Michelin star places it alongside the best in the North West, but the atmosphere remains welcoming. Reservations require a deposit, and the restaurant does not cater for vegan diets but can accommodate other allergies with notice.
For those seeking a memorable meal in Ormskirk, sō–lō delivers with quiet assurance.
Recognition
Ambience
Details
History
High quality cooking
*Solo will close its doors for a complete refurb after lunch service on 27 July 2025. Re-opening at the beginning of November 2025.* Tim Allen moved some 250 miles from his former post at the Flitch of Bacon in Essex to set up Solo, his first independent venture. The erstwhile roadside pub is warmly welcoming and comfortable, tables are well spaced, chairs padded and two blazing fires were 'much appreciated' on a wet autumn evening when we visited. Service is relaxed (as is the atmosphere), but it's clear that this is a serious operation. It's a brilliant local asset, too – the no-choice set lunch is excellent value for the quality on offer. The chef's cooking has confidence, his ideas speak of maturity, and you get the impression that he spends every spare moment trying out new ideas – his six-course evening taster (including vegetarian and pescatarian versions) changes regularly with the emphasis firmly on local and regional ingredients. You might begin with perfectly al dente agnolotti filled with spinach and dressed with a Parmesan foam, sweetcorn, a lightly poached quail’s egg and a rich brown chicken jus, then proceed to Cornish brill with diced salt-baked celeriac, ceps and smoked eel in a lovage-infused sauce. Cauliflower, heady with Madras spices and the sweet-sour flavours of lentil dhal with lime buttermilk, has the making of a signature dish, while tender Aynhoe Park venison loin, paired with beetroot and red verjus, was evidence of the use of top-quality produce. A riff on raspberries teamed with caramelised white chocolate and verbena could be one of a pair of desserts. On Sundays, Allen cleverly weaves a traditional roast in a mini four-course taster that is refined enough to wow but served with 'zero pretentiousness'. There is plenty of decent drinking by the glass on a short, global wine list that includes some skin-contact, organic and biodynamic bottles.
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