The Inn at Whitewell

The story

The Inn at Whitewell: Modern British Dining in the Forest of Bowland

The Inn at Whitewell serves modern British cuisine in the Forest of Bowland, anchored by a 14th-century listing on the banks of the river Hodder. Head Chef Jamie Cadman marks his twenty-ninth year overseeing a menu defined by generous portions and Lancastrian ingredients.

The chef and the kitchen

The Good Food Guide recognises the kitchen for delivering plenty of flavour through moorland game and beef reared at Burholme Farm. Smoked salmon arrives cured over oak and alder chippings by Giles, the local fishmonger. The dining room looks over the kitchen garden and the river.

Seasoned plates and local produce

Menus showcase modern pub food with starters like warm black pudding salad served with smoked bacon, chorizo, and salsa verde. The Whitewell fish pie combines poached haddock and prawns under a grilled Cheddar crust, while slow-roast local lamb appears with roast garlic mash and braised lentils. Treacle tart, sticky toffee pudding, and millionaire's shortbread round out the dessert selection.

On-site vintners and wine curation

Bowland Forest Vintners supplies the cellar, which holds over 400 wines arranged by descriptive style rather than region. The list includes premium French wines served by the glass via Coravin, allowing access to bottles without removing the cork. Tasting notes guide guests through selections ranging from Gallimard Brut N.V. to Meursault 'Maxim'.

A historic setting on the river

Charles Bowman continues the family legacy established by his father Richard, who restored the building after generations of ownership. The Queen celebrated her eightieth birthday here during a 2006 visit with the Duke of Edinburgh. Guests dine overlooking the valley where the Bowman family maintains ties to the surrounding farmland.