Standing right on the water's edge, with spectacular views across the Leven Estuary, this pedigree country inn was once a stopover for stagecoaches making the trip across the sands and mudflats of Morecambe Bay at low tide.
Chef/proprietor Robert Lyons served his apprenticeship at Miller Howe, Windermere when John Tovey was king of the hill, and the food still shows many of the old master's trademarks: tureens of soup with home-baked breads, classic terrines and pâtés, lots of colour and contrast, and a loyalty to Lakeland produce.
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