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Best British Restaurants in Nelson

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4 restaurants available nearby

A photo of Eight at Gazegill By Doug Crampton restaurant
4.9
Exceptional(308)
Price: Expensive
• British • Howgill
Booked 8 times today
Eight at Gazegill by Doug Crampton, nestled in the picturesque Howgill, Clitheroe, is a true embodiment of the farm-to-table ethos. Located directly on Gazegill Organics, a working organic farm, the restaurant offers a menu that highlights the freshest and finest ingredients produced right on the farm, including organic slow-reared pork and raw milk. Guests rave about the "delicious organic food" and "outstanding" dishes, emphasizing the quality and creativity of the menu. The setting, with panoramic views of Pendle Hill, adds to the charm, making Eight at Gazegill not just a meal, but a comprehensive sensory experience. The restaurant has quickly gained a reputation for excellence, with patrons urging others to "discover this secret now; because you will not be disappointed!"
A photo of The Freemasons at Wiswell restaurant
4.7
Exceptional(2435)
Price: Expensive
• British • Clitheroe
Booked 5 times today
Welcome to Freemasons at Wiswell, where fabulous food is served in an elegant and relaxed rural setting. The inn is located in the 'chocolate box' village of Wiswell, near Clitheroe, in the picturesque Ribble Valley.Since our transformation and reopening in the summer of 2009, we have created a loyal clientele and a genuine home-from-home atmosphere. Flag stone floors, walls in muted heritage colours, antique rugs and furniture, period paintings and prints all unite to create a stylish and comfortable setting. Our bar has an excellent selection of traditional cask conditioned ales from award-winning independent breweries and is complemented by a superb cellar with over 250 wines from around the world.While the surroundings and welcome are inviting, the main reason to visit is, of course, our food.
A photo of Jules restaurant
4.6
Exceptional(179)
Price: Moderate
• British • Blackburn
Booked 1 time today
Mytton Fold Hotel, nestled in the scenic Ribble Valley in Blackburn, is a celebration of Contemporary British cuisine at its finest. The restaurant offers a seasonally refreshed menu that captures the essence of local Lancashire flavors with a modern twist. Diners rave about the "exquisite" food, highlighting dishes like the "gorgeous" ways of pork and the "delicious" mojito dessert. Guests consistently praise the "friendly and helpful" staff and the "fabulous" atmosphere, making it a preferred destination for everything from casual dining to special events. Whether it's a Sunday lunch or a special occasion, Mytton Fold Hotel promises an authentic and high-quality British dining experience that leaves guests eager to return.
A photo of Seasons at Stirk House Hotel restaurant
4.8
Exceptional(142)
Price: Expensive
• British • Bolton-by-Bowland
Booked 1 time today
Seasons at Stirk House Hotel features menus using fresh, seasonal ingredients produced by the finest artisan suppliers in the area or foraged from our own 22 acres of grounds. Our food is earthy, honest and completely representative of the stunning landscape we work within, the fantastic local suppliers we use and our head chef’s dedication to creating spectacular food. If you were to take a bite out of Lancashire, this is how it would taste.Book our famous Sunday Lunch - offered every Sunday for lunch between 12.30pm - 2.30pm. Using the highest quality local meats and vegetables, this Sunday roast will leave you feeling satisfied.Afternoon tea is served between 3pm - 6pm, any bookings made before this time will be served the lunch time menu. If you would like Afternoon Tea prior to 3pm please contact the hotel on 01200 445581 and we will be able to advise if it is possible to do Afternoon Tea at your requested time.
‘About the restaurant’ descriptions have been generated using an artificial intelligence model comprised of OpenTable proprietary data that has not been independently verified by OpenTable. The content is presented as-is, for informational purposes only.

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