A Lancashire Inn, which has recently undergone extensive renovations, is to reopen later this month – and a former Michelin-starred chef has taken over the kitchen.
Ye Horns Inn, at Goosnargh near Preston, will officially reopen and on 28 April is currently taking customer bookings.
Chef Patron, Sean Wrest, along with his partner and inn’s general manager, Sam Haigh, have been working on the site since January.
Sean said he is “excited” to finally open and hope the local community will pay a visit.
Since opening the website for pre-bookings earlier this month, Sean said they have been flooded with over 1000 table reservations.
He said: “I am so excited. The kitchen team are in this week and we are getting things ready for the big opening– it’s all starting to feel real now.
“I hope locals in the area can come out here and enjoy this place again as I know it meant a lot to some people when it was open a few years back.”
Sean, originally from Yorkshire, said the site “felt like home” as soon as he visited.
He said: “It got to a point in my career where I wanted to do my own thing and this opportunity came up.
“As soon as we pulled up in the car park, I knew it was the place for us - It felt like home as soon as I walked in.”
Sean added that the new renovations carried out on the building are “incredible”.
He said: “We want to make sure the food, service and wine, cocktails and beers all match the surroundings because it’s such a beautiful place.
“It used to be known as an old ‘cosy’ pub and we tried to keep this element – but also added an extension with this beautifully renovated restaurant and bar that has been put in the restaurant.”
Sean says there is “something for everyone” at this new site.
He said: “We have something for everybody – if you want to come for a quick pint, a cocktail, a bite to eat, or a long meal then we are the place to visit.
“We want to create special moments for our guests here.”
Sean, who was a 2021 Acorn Award winner and worked at several Michelin star venues, also revealed more about his new menus.
At first glance, the menu will consist of classic ‘pub grub’ items – but with a special Ye Horns Inn twist.
He said: “I tend to cook things based on childhood memories One of the things we do is fish and chips but we’ve really thought about how we are going to make it.
“Instead of haddock we will use halibut which has been cured in dill and salt and cooked in light batter, served with triple cooked chips.
“It’s a very recognisable dish but also our own take and specialist to us.”
Roast dinners will also be on the menu on Sundays.
They will also have seasonal items on the menus and Sean plans to do a lot of foraging, pickling and fermenting.
He said: “My cooking is based on seasonal ingredients – I think that’s the way it should be.
For instance, the team have plans to create elderflower oils and cordials, which are made when the plant is in season but can be used throughout the year.
If you just want a light bite, customers can also order bar snacks.
“We want to stay true to the locals bar too,” said Sean. “We will offer real ales and snacky food to go alongside that.
“Snacks will change day to day but will include our own take on fried chicken, sausage rolls, salt and pepper squid and Scotch eggs.”
Ye Horns Inn will open on 28 April. Book via their website: https://www.yehornsinn.com/
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