This week I decided to change tack from my usual beer influenced scribblings. Yes, it was about time I presented to you a more culinary-based experience at a local food-led, pub destination.

I remembered this Enterprise Inns establishment as a traditional pub some years ago. However, the demise of the local wet-led boozer has, understandably, resulted in pubs looking for alternative channels of revenue in order to survive.

The Hapton Inn is quite an aesthetically pleasing building on the Burnley/Accrington border. A stone structured facade on approach greets you, coupled with an array of hanging baskets in full bloom.

Once inside, you realise it's a very food-led pub with its open-plan areas, boasting dark oak wooden tables, chairs and fixed, upholstered bench seating. However, one area tucked away had been retained for a pool challenge.

We chose to dine in the elevated main dining area. It's via an incline and is an area with bright, contrasting decor, ornate lighting and more dark oak furnishings.

Patio doors lead to a spacious paved and lawned beer garden, with more than an adequate number of bench-tabled seating.

I was feeling quite ravenous. There was a good selection of traditional home cooked fayre on the menu. And I plumped for battered cod, hand cut chunky chips and mushy peas.

Blimey, the portion was plentiful to say the least. The fish was enormous. It was placed on a bed of chips - well, there was no room at anywhere else!

It was delicious. It was washed down initially with a Moorhouse's White Witch - not in the best condition. - and secondly, a pint of Moorhouse's Pride of Pendle which was in good nick and was a perfect marriage with the fish and chips (£3.20 a pint).

My wife, Rita, chose the Hapton Inn Burger. Once again, a more than generous portion. It was served with smoked bacon, cheese, gherkins and mixed herbs. Plus a dinky, metal container of chunky chips.

Rita was more than impressed with her meal. However, there was a preference for a plate rather than the square wooden serving platter.

We thoroughly enjoyed our meal here. Staff member Sherrie, was so polite and helpful and interacted well with customers. Also, a nice touch, was when the chef Simon came out to answer any questions about his culinary skills. A thoughtful touch indeed.