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Hearth of the Ram

13, Peel Brow, Ramsbottom, United Kingdom, BL0 0AA
Critics Review 16/20
Restaurant info
Opening Information

7 Days a Week 12-11pm

Facilities
  • Disabled Access
  • Families and Children Welcome
  • Childrens Menu available
  • Outside Seating Area
  • Free WiFi
Menus

About Hearth of the Ram

Description brought to you by Manchester Confidential:

Extraordinary pub food cooked by a local favourite.

Confident cooking in a historic, 200 year old pub on the cusp of the countryside. Marketing is a little like the Drunken Duck; comfort and service are pushed to the fore while fine, French techniques meet local flavours on a seductive menu. Start with salted cod cheeks and crab mousse in a lemongrass broth or a fresh pea panna cotta with a breaded duck egg. Mains suit an occasion, particularly the likes of black cod, black garlic confit, crayfish dumpling and lemon veloute or Highland venison loin with Pommes Anna and liquorice sauce. Even hybrids like ‘Scotched’ arancini with goats cheese and homemade pesto work. Desserts could include spicy chocolate fondant with carmelised white chocolate or banana doughnuts with rum and raisin ice cream. Chef ‘Naz’ used to head up the kitchen at Ramsons (now closed) which won Good Food Guide readers’ restaurant of the year in 2008. He was one of the leading lights in the regeneration of Ramsbottom as foodie destination. And what a destination it is. Confidential reviewer, Neil Sowerby, writes: ‘The Hearth sits on the bend of Peel Brow before it attempts to go vertical in its ascent to the M66. Once it was a wayside inn hospitably called The Good Samaritan.’ Its now owned by a Scottish couple Euan and Dena Watkins with 20 years’ experience in the trade. Sowerby describes the Hearth’s wine list as ‘small but spot on’ while ‘whisky stands out – from single malts to Pappy Van Winkles 20-year-old bourbon.’

Cuisine: British
Dress Code: Smart Casual
Price point: $ $ $
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Avios will be awarded within 14 days from dining.
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Critics Review
Review by Manchester Confidential's Neil Sowerby
16/20
My ravishing starter consisted of two seared partridge breasts and a confit leg, earthy lentils and pancetta and pear caviar. It’s a conceit involving pear juice set with agar dropped in oil to form caviar-like pearls.
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