Our four course lunch started with a vibrant new season's carrot and coriander soup, which had hidden 'scorched' carrot at the bottom and a dollop of coriander cream on top. Beautiful.
I had the Yorkshire rhubarb, jelly, just churned vanilla ice cream and walnut doughnuts. I was sold on doughnuts. This was more like a trifle, and didn't really contain much rhubarb or jelly. Maybe my vision was clouded by the amazing rhubarb jelly we had at St John's. Saying that, it was cooling in the warm weather and the doughnuts were brilliant.
We finished with tea and coffee in the lounge. Never a boring affair, these come with the same delightful mini Eccles cakes that you will see at the Ribble Valley Inns.
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