Clog and Billycock reopens after £250,000 refurbishment
The Clog and Billycock, Blackburn has reopened following a £250,000 refurbishment and is the second Ribble Valley Inn to go through such a transformation in the past six months.The Clog and Billycock is now being led by a new management team of Carolyn Richards, general manager, and Matthew Castelli.
Matthew has been in the industry for nearly 20 years. During his career he has worked at The Marco Pierre White Steakhouse Bar & Grill, Newcastle and The Marco Pierre White at the Swan, Aughton.Nigel Haworth, chef patron of Ribble Valley Inns, has worked closely with Matthew to develop a new menu that has the usual Ribble Valley Inn favourites and a few new twists.
Nigel said: “I have continued to champion seasonal local produce which is so readily on our doorstep. The classic dishes such as our award-winning Lancashire Hotpot and Cheese and Onion Pie are still firmly on the menu, but I wanted to spice things up a bit. Blackburn is a town full of tradition with a multi-cultural community which I have tried to embrace in some of the new dishes.”The new décor and interior has been inspired by the beautiful countryside and history of the area. Wall lights have been created using old weaving shuttles; traditionally used in the Lancashire textiles mills and lamps have been made out of shoe stretchers used by traditional cobblers.
The original portraits of local suppliers located around the pub are now joined by some modern custom designed artwork on the walls. Nicholas Saunders a North West artist has captured elements of the history of Blackburn and the pub, previously known as The Bay Horse.Areas of the pub have been altered and enhanced for customers to enjoy pre and post dinner drinks whilst listening to the new addition of background music in some areas which creates the perfect atmosphere. Wayne Chapman, CEO of Ribble Valley Inns, said: “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."