The Swan Royal

We went back for a second visit and the food was just as good, which says a lot about how consistent the kitchen is. The Sunday roast was a real highlight, especially the Yorkshire pudding, light and crisp, one of the best I’ve had. Good roasts are surprisingly hard to find these days, and The Swan does them really well. Save room for the sticky toffee pudding too, it was fantastic. The atmosphere was great, and it’s welcoming to both children and dogs. They even brought biscuits out for our dog, a lovely little touch. There was a live saxophone player while we were there, and he played an instrumental version of Golden for my granddaughter. It made her day. We’d heard The Swan in the Ribble Valley had been redecorated and had a new chef, so we went to see for ourselves. It went beyond what we expected. For value, food and atmosphere, I’d put it among the best places for a Sunday roast in the Ribble Valley, ahead of places like Fence Gate, Artisan and The Eagle. If you haven’t been since the refurbishment, give it another try. We’ll definitely be back.

There were nine of us and everyone enjoyed the meal. I had the fish and chips, and it was the best I’ve had in years. The fish was cooked perfectly, and the homemade tartar sauce was a bonus. Prices are a little above average, but the quality makes it feel worth paying for. It’s right in the centre, a handy spot for a bite to eat. I hadn’t been in for a while and heard it had been updated into a gastro pub. The surroundings were pleasant and clean, and the brand new toilets were exceptionally clean too.

The food was lovely, well cooked and reasonably priced, and the staff were so friendly and accommodating. We had the Steak and Wensleydale Baguette with fries and salad, and the Steak Pie with chunky chips. It was my first visit to The Swan and Royal since the new owners took over, and they gave us a wonderful welcome. The days of sticky carpet dancing are over. We’ll be back, thank you 😊

I had a great steak after the server checked with the chef about how to cook my ribeye medium rare to medium. They came back with two steaks to explain that the fat on the ribeye needed to be cooked well done to render properly, while the sirloin could be done medium rare. I switched to the sirloin, and it was excellent. The service was faultless, and there’s a good selection of Timothy Taylor ales on tap. I hope to stay in one of the rooms once they’ve been refurbished.