The pub in Pleasington, Blackburn is the second in the group to undergo a transformation in the past six months and is now under new management.
Matthew Castelli, formerly of the Marco Pierre White at the Swan in Aughton, Lancashire and the Marco Pierre White Steakhouse Bar & Grill in Newcastle, has joined as head chef. He has worked with company owner, TV chef and Great British Menu judge Nigel Haworth to develop a menu with favourites and a few new twists with a continued emphasis on regional and artisan produce.
Dishes include spiced onion dabs; cumin and Little Town Dairy dip; chicken kebab, leg and breast of chicken, spiced lentil sauce, onion dabs and coconut rice.
The inspiration of the area has been carried through to the decor with wall lights constructed of old weaving shuttles, traditionally used in the Lancashire textiles mills and other historic features.
"We are making sure that each Ribble Valley Inn is sympathetically unique to their region and specific locality, not only in the menu but also from a design perspective as well; hence the marked difference between the Three Fishes and the Clog and Billycock," said chief executive Wayne Chapman. "We have refined the look at the Clog and Billycock to ensure we bring it back to being the iconic pub of the region."