Lancashire Seafood Pub Company opens second destination pub

The Assheton Arms at Downham reopened this week (3 April) under managing director Joycelyn Neve and executive chef Antony Shirley. The new opening follows the success of the Oyster & Otter at Feniscowles, Blackburn.

A £400,000 refurbishment was carried out over eight weeks, resulting in a two-storey 130-cover restaurant with views across the valley to Pendle Hill.

There are four dining rooms and private dining areas where customers can personalise their own lighting and i-pod sound systems. The custom-built kitchen has a Robata grill and an outdoor clay oven will be installed soon.

The seafood-led menu includes some new dishes and some already proven from the Oyster & Otter.

Customers can choose from a range of snacks and sandwiches to dishes such as devilled whitebait with smoked paprika and lemon mayo (£4.95), Goan spiced seafood kebab with pilaf rice, tomato and mint salad, lime yoghurt dressing (£13.50) and Malaysian seafood curry, coconut rice, lime pickle (£11.95).

“It is world food,” said Shirley,former sous chef at Harvey Nichols in Knightsbridge, head chef at Panacea in Manchester and at Raffles in the West Indies.

“You won’t find any pretentious foam, dots or swipes on our plates,” added Neve. “Just honest, high-quality food cooked and presented the way it should be by a young, knowledgeable, personality-led team.”