Review: The Traveller's Rest, Euxton, Chorley

Review: The Traveller's Rest, Euxton, Chorley

The Traveller's Rest

The Traveller's Rest

First published in Restaurant reviews

Address: Dawbers Lane, Euxton, Chorley, PR7 6EG.

Tel: 01257 451184

Lancashire Telegraph review by Kimberley Hall from September 9, 2011.

A long overdue catch up with a friend took us to the Travellers Rest after a couple of recommendations.

We’d booked for half seven but were so hungry we were there before 6.45pm.

The smell of freshly cooked fish tempted us from the car park, and sat at our table in ‘The Library’, we were even more starving after seeing the menu.

There were also two specials boards, one was all seafood.

This pleased me greatly and after much deliberation over starters we ordered prawns in garlic butter and a bread selection to share.

The fresh breads came with a pot of olives and three dipping oils. The whole dish was exquisite and meant we could mop up the garlic butter sauce that the prawns were cooked in.

For mains I ordered a ‘drunken pot’; a thick beef stew cooked with real ale, accompanied by seasonal veg, mash and a Yorkshire pudding.

My friend went for the beer battered fish and chips which came with mushy peas and tartar sauce that tasted tangy and homemade.

My beef was fall-apart tender and moist in the tasty gravy and the mash almost had a crispy coating on it – delicious!

After a bit of time out we shared a raspberry ripple arctic roll with cream on the side. At £3.45 for three thick slices it was great value.

The whole bill with a glass of wine and soft drink each came to under £40.

We went home happy, stuffed and with a vow to visit again soon.

Lancashire Telegraph review by John Anson from October 25, 2008.

The Traveller's Rest, Euxton, is an olde worldly coaching house.

Exposed beams, polished wooden floors and a large Welsh dresser give the place a country feel.

You won't find a giant plasma screen, just a nice, quiet country pub offering traditional homemade meals and a few dishes different to the norm and a couple of pounds more than the average.

With a vegetarian daughter, I have to plan meals out ahead as there are still many places offering nothing more than omelette and chips.

But here she was spoilt for choice with the half dozen or so vegetarian options.

Not knowing whether to choose the garlic bruschetta or garlic bread with cheese starter, we settled for both and agreed to share.

It's something I won't be doing in a hurry again.

While the garlic bread was thin and crispy with heaps of melted golden cheese, the bruschetta included pesto, black olives and a very mild red pepper spread each smeared on three slices of a French baguette with no trimmings.

It tasted bland, tinned and looked rather slap and serve'.

But the main courses more than made up for a poor start.

With chunky piles of meat in thick gravy, the succulent beef and ale pie with chips and fresh veg was delicious.

And the vegetarian gateau with layers of tomato, courgettes and aubergine dripping with melted mozzarella was gorgeous and not over-cooked.

Cooked carrots were fresh and crisp but a serving of braised red cabbage in a sweet and sour marinade was pink and a tad over-cooked.

Visiting late Sunday afternoon was probably the reason the ladies' loo had a whiffy odour and a sticky floor with a swing bin overflowing with paper towels.

But there's no excuse for a cracked sink and dusty pot pourri and let down the generally clean pub environment which is overall deserving of its numerous High Life Diners awards.

Comments

Post a comment

Remember you are personally responsible for what you post on this site and must abide by our site terms. Do not post anything that is false, abusive or malicious. If you wish to complain, please use the ‘report this post’ link.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree