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Acclaimed chef Mike Shaw has been appointed Chef Patron at The Freemasons at Wiswell, marking a new chapter for the award-winning Lancashire gastropub.
Shaw’s impressive career includes time at Raymond Blanc’s Le Manoir aux Quat’Saisons, Hambleton Hall, Gordon Ramsay’s Aubergine and as Sous Chef under Richard Neat in Cannes. He later became Head Chef at Gilpin Lodge, helping the Lake District hotel achieve a Michelin star.
Reflecting on his move, Shaw said: “I visited The Freemasons a number of years ago and thought, what a beautiful place. It reminded me of my time in Great Milton at Le Manoir and Hambleton Hall. Customers can expect the new menu to offer British pub classics alongside seasonal dishes, each with our signature touch, showcasing the best of local produce as well as ingredients from further afield.”
Under Mike Shaw’s leadership, The Freemasons will continue to offer both its signature tasting menu and à la carte dining, alongside a programme of casual gastronomic events that celebrate the seasons and the best of British produce. And true to The Freemasons’ deep connection with its surroundings, Shaw has already been working closely with local suppliers and gamekeepers to craft the new menu.
The Freemasons will be closed throughout October as Mike and the team prepare their exciting new menus and plan for the coming months, with the pub also undergoing a series of small refurbishments. Guests can look forward to The Freemasons reopening on Wednesday 5 November.
Nestled in the ‘chocolate-box’ village of Wiswell, near Clitheroe, in the picturesque Ribble Valley, The Freemasons at Wiswell is a stylish, award-winning inn offering exceptional food and drink in an elegant yet relaxed rural setting.
Since its transformation and reopening in 2009, The Freemasons has earned a loyal clientele and a reputation as one of the UK’s finest gastropubs. The inn holds three AA Rosettes and has long been a fixture on the Top 50 Gastropubs list, recognised for its balance of fine dining flair and comforting British hospitality. Its bar features an excellent selection of traditional cask-conditioned ales from independent breweries and a wine cellar full of great wine from around the world.
The Freemasons offers four luxury bedrooms and a Chef’s Kitchen Table and Bench, allowing guests to experience the craft and creativity behind one of Lancashire’s most loved pubs.
Chef News is sponsored by the the Kitchen Porters Club
