Ribble Valley Inns' pub, the Bull at Broughton, near Skipton in North Yorkshire, has won an award in food magazine Olive for best meaty burger.
The burger is made with minced rump steak, seasoned just before chargrilling to increase flavour, served in an English muffin, with pickles, relish and beer-dripping chips (£8.95).
The company's Clog & Billycock pub in Pleasington, near Blackburn, Lancashire, has a new head chef, Johnny Gilmore. His CV includes Bovey Castle, the Devonshire Arms and Lucknam Park.
Richard Upton, head chef at the Three Fishes has moved to be head chef at the Bull at Broughton.
Ribble Valley Inns has launched new menus in all four pubs.
New dishes at the Three Fishes include toad in the hole, hot Goosnargh duckling pasty, English sweet onion fritters, and sticky parkin, treacle toffee sauce and Simpson's double cream.