The team behind an eco-restaurant in the Ribble Valley want their new site to become a ‘go-to’ dining spot with a difference.

Eight at Gazegill, set to open at the start of March, is no ordinary restaurant and it has been designed with the environment in mind, without compromising taste.

Situated in the middle of Gazegill Organics Farm, serving up to 100 guests and powered by sustainable energy, the restaurant will source almost all of its food from its 250-acre farm in Rimington.

Lancashire Telegraph: Eight at GazegilEight at Gazegil (Image: Eight at Gazegill)Anything not grown on site will be provided by local farms and suppliers in Lancashire.

The restaurant has been constructed from sustainably sourced green oak and glass, providing breathtaking views across the Ribble Valley and additional outside seating will connect visitors directly with the surrounding countryside.

Head chef, Doug Crampton, and owners, Emma Robinson and Ian O’Reilly, can’t wait to open the doors.

Lancashire Telegraph: Inside Eight at GazegillInside Eight at Gazegill (Image: Eight at Gazegill)

Emma, whose family own Gazegill Organics, said: “We opened a shop. The next big step was a site like this."

Ian said: “We have talked about a venture like this for around 10 years. I don’t think there were any finite plans until our paths crossed with Doug. We saw it as an opportunity, not just for us and the farm, but for Doug too.”

The site’s menu is constantly evolving depending on the season and the products foraged or created on the farm, or surrounding areas.

Ian said: “This goes back to the farm ethos, which is that organic principles and nature comes first.

Lancashire Telegraph: Head chef at Eight at Gazegill, Doug CramptonHead chef at Eight at Gazegill, Doug Crampton (Image: Eight at Gazegill)“We bring this ethos into the kitchen and also in areas that the customer doesn’t see, including how we dispose of waste and what cleaning products we use.

“You are served what is in the ground at the time, utilising the farm larder and foraged larder.

“We are also building connections with local growers and producers in order to work with them.

“It’s kind of like ‘nose to tail eating’ and about making sure that all cuts of meat are being utilised in the best way.

“For instance, every part of a pig will be used over here to create something delicious.

“We will be cooking food via woodfire, using wood from the farm and local charcoal, which is a sustainable way of cooking and also makes the food flavoursome.”

Lancashire Telegraph: Food served at Eight at GazegillFood served at Eight at Gazegill (Image: Eight at Gazegill)

Doug said it is a dream opportunity for a chef.

He said: “Normally you are led by what the chef wants to cook but our menu is led by seasonality and the produce we have. “The menu will change accordingly

“As a chef this is a dream. You cook what is in season with what is available to you.”

Emma doesn’t believe that there is a restaurant like it as it is surrounded by farm animals.

She said: "I just don’t think there is a restaurant like it. You come into the farmyard and you’re met with free roaming piglets. You will see other animals, such as geese and a pony.

“You really are in the middle of a farm.”

Ian said: “There are no pigeon holes that you can put the place in other than an eco-eatery. It will be an exciting destination to come and eat and relax.

“It’s ever evolving and we have a lot of plans for it in the future.

“A lot of people have seen the outdoor area and said they can picture themselves out there in the summer.

“We want it to be a destination where you can come and enjoy the scenery, animals.”

Every small detail has been considered, down the music and ambience.

Ian said: “Our aim is not to keep ‘flipping tables’ where you have a time limit to eat. It’s a chance to enjoy what is around you.

“We have specified that music is to be played inside only because outside we know there is this lovely chorus of bird song and nature, with a beautiful view.

“You can sit, relax and know children will be safe here.”

Inside there is an open kitchen, where customers can see Doug and his team preparing meals.

Ian said: “We believe that kitchen is theatre. Why shut talent away in a windowless box? A customer can walk past the kitchen and give the chef feedback about their meals.

Doug said: “We have conducted some taster events, with more planned for the future, and the feedback has been exceptional. The feedback has been fantastic.”

Doug has shared some of the sample menus for spring. Hay smoked lamb, sirloin steak with marrow and truffle jus, veal and bone marrow burger and fennel salami flatbreads on the menu.

The Gazegill team is particularly excited about the brunch menu, with cured chalk stream trout and wood roast Yorkshire chorizo eggs featuring.