Eight at Gazegill wins Michelin Green Star - how much it costs

The restaurant marries a family farming history of almost 500 years with chef Doug Crampton’s farm‑to‑fork cooking, using meat, dairy and vegetables reared and grown just metres from the dining room.

Earlier this month it was named one of only a handful of new Michelin Green Star restaurants for 2026, joining an elite group recognised for combining high‑level cooking with serious sustainability.

Eight at Gazgill is making waves on the food scene (Image: Eight at Gazegill)

For Lancashire, it means another jewel in an already glittering food crown, sitting alongside the county’s Michelin‑starred names and bolstering the Ribble Valley’s reputation as a place where local, low‑waste cooking leads the way.

But how much would eating there actually set you back?

Starters / lunch dishes

Heaven in a few fork fulls: melt in the mouth cod topped with a cod skin 'crisp' (Image: Photo: Pavel Szylobryt)

Open Thursday to Sunday, Eight’s daytime menu is built around snacks and small plates that make the most of the farm’s produce.

Think fermented potato flatbread with raw milk butter, farm forager chipolatas with hogweed and local honey, and seasonal vegetables and dairy from Gazegill’s own fields and herd.

• Cheapest: a plate of puffed pork skin with date and pickled walnut ketchup and wild garlic salt comes in at £3.50.​
• Most expensive: among the lunch starters and snacks, Gazegill forager chipolatas with hogweed and local honey are at £16.50.

Main courses

Eight at Gazegill was a winner at the Countryside Alliance Awards (Image: Eight at Gazegill)

Lunchtime mains lean on organic beef, dairy and carefully sourced fish, with dishes changing to follow the seasons.

Options include a Gazegill beef burger, battered cod and vegetable‑led plates that showcase what’s come out of the fields that week.

Cheapest: a cured mackerel small plate at £12 pairs the fish with sharp Yorkshire rhubarb, crisp radish and fragrant lovage, offering a lighter, more delicate way into the menu without a blow‑out price tag.

Most expensive: at the top end of the menu is the Gazegill Organic 8oz fillet, a £40 showpiece that comes with dripping‑cooked chips, a wood‑roasted onion and a rich bone marrow jus, very much the “big night out” choice if you want to see what the farm’s beef can really do.

Brunch

Plating up one of the many showstoppers - a venison dish perfect for the season (Image: Photo: Pavel Szylobryt)

On Saturdays, brunch runs from 10am to 11.45am with a mix of farm breakfasts and lighter plates.

Expect things like Gazegill’s own smoked bacon and sausages in a breakfast bap, granola with seasonal fruit and honey, and poached eggs on sourdough with brown‑butter hollandaise.

• Cheapest: sides such as aged beef‑fat hash browns start at £4.50.​
• Most expensive: a “Steak & Eggs” plate tops the brunch list at £16.50.​

For younger diners at other times, children’s brunch dishes such as scrambled egg on toast or a bacon bap are £5, with “dippy egg” and soldiers at £4 and build‑your‑own breakfast items from £1 each.

Set menus, children’s options and Sunday lunch

Eight offers a set menu at £55 per person, served from 5pm on Thursdays and from 6.30pm on Fridays, built around a choice of starter, main and dessert plus snacks such as flatbread and chipolatas.

There is also a range of mains for the children, including Battered Cod Bites with peas and chips for £12.

On Sundays, there’s a three‑course set lunch at £52 per person, including starters, a choice of roast dinner and dessert, with children’s “mini roast” plates priced at £12.

If you’ve been, we’d love to know whether you think it's earned its reputation, and if you haven’t, tell us in the comments whether a place like this is worth saving up for, or if you’d rather stick to your favourite local.