We've another award to celebrate - a place in the Good Food Guide again!Read more ›
Bring your own wine from home to enjoy with your meal. It's as simple as that!Read more ›
There's so much to see on our doorstep! Our walks make the most of the beautiful local area.Read more ›
We're proud of our latest award!Read more ›
Blending Persian herbs with Turkish quince juice, Whitley Neill Quince Gin has prominent stone fruits (peaches and apricots) but is dominated by the unmistakable flavour of quince.
Coriander and lemon zest make a notable appearance before ending with a long, fruity finish. This spirit has been inspired by the Greenall Whitley family’s taste for adventure and discovery. Johnny Neill is a fourth generation member of the distilling family.
The gin goes beautifully with Fever Tree Premium Indian tonic and a slice of orange.
Whitley Neill, Quince, Liverpool, England, 43%
There is nothing quite like knowing where your food comes from. Nigel and all his kitchens have become famous for championing local and British produce and they are the heart and soul of the food at the Clog & Billycock.
Quality and character are the defining qualities and we at the Clog salute all our local food producers.
The finest British ingredients are the heart and soul of all the food at The Clog. Celebrating the nature of our own regional produce gives each dish character and a sense of difference with outstanding quality
We're delighted to be housing this collection of recently rediscovered photographs.
Wally Talbot and his son Howard were Blackburn based photographers working in the areas of Press, Sport and Commercial photography from the 1930s through to the 1990s.
The photographs here were taken mainly between 1950 and 1969 responding to daily assignments in Blackburn and it's locality. Staff and students at Blackburn College, in partnership with the Talbot family and Blackburn Library have been digitally archiving the photographs to preserve this essential piece of social history.