Head Chef and Owner, Mark Woods champions a traditional northern menu, but has added a modern flair with his seasonal speciality dishes.

With a passion for regional flavours, Mark sources as many ingredients as possible from within Lancashire. His duck, game and cheese arrive directly from neighbouring Goosnargh farms. Such is the quality and consistency of the inns food that in 2008, Ye Horn's was awarded the prestigious 'Taste Lancashire Highest Quality Award.'

The Family Recipe Notebook

In 1952, Ye Horn's was purchased by Mark's grandparents, John & Martha. Martha, a traditional farm cook, with her daughter Ellen (Mark's Mum) used seasonal local produce to prepare hearty dishes for the customers. It is rumoured that they were one of the first to serve what is now the world famous 'Roast Goosnargh Duckling'

Still to be found on Ye Horn's Inn menu are several original dishes handed down from generation to generation. These include their legendry 'Beef & Vegetable Soup', Sticky Toffee Pudding' and Mark's 'Rich Butter Fruit Tart'.

All food is freshly prepared and cooked at Ye Horn's Inn. Mark's signature dish of 'Roast Goosnargh Duckling' is served crisp with a home-made apple sauce. This local duckling is still roasted in the traditional way to ensure it remains succulent and tasty. Other traditional favourites include local roast pheasant, home made steak & kidney pie and potted Southport shrimps served hot with wholemeal toast.