Rivington · Lancashire

Aldermoor

A tasting menu from the edge of the moor

Wednesday to Sunday
Dinner from 6pm Scroll Est. 2019
34 covers

The kitchen

We cook over fire in a farmhouse built in 1742, with what the moor and the farms below it give us that week. Eight courses, one sitting at a time, and nothing rushed.

Of the moor

Wild garlic in spring, bilberries in August, chanterelles after the first autumn rain. Our menu changes as the hillside does.

A basket of wild garlic, chanterelles and bilberries on the misty moor — Gathered at dawn, Winter Hill

A seared scallop in cultured butter with apple and dill oil — Hand-dived scallop, apple, dill

Torn sourdough with whipped cultured butter and sea salt — Sourdough, cultured butter

Pink Bowland lamb with smoked onion and wild garlic — Bowland lamb, smoked onion

8Courses, changing weekly

34Covers a night

40 miMost of our produce travels

60 daysOur beef is dry-aged

Chef patron

Daniel Ashworth

Daniel grew up in Horwich, cooked in London and Copenhagen, and came home to open Aldermoor in the farmhouse he'd walked past as a boy.

His kitchen has no gas. Everything is cooked over a wood fire, in a clay oven, or not cooked at all, and the menu is written each Tuesday after the deliveries arrive.

"I want you to taste the place you've just driven through to get here."
Daniel Ashworth

This week's menu

Autumn, eight courses

Full menus & wine →

i.Bread & butterSourdough, cultured butter, whipped dripping
ii.ScallopHand-dived, cultured butter, apple, dill
iii.The moorChanterelles, wild garlic, bilberry, aged Lancashire
iv.From the fireHake cooked over embers, charred leek, mussel sauce
v.Bowland lambLoin and shoulder, smoked onion, wild garlic
vi.Dry-aged beefSirloin aged sixty days, bone marrow, nasturtium
vii.HoneyBurnt honey custard, heather, oat, sorrel
viii.By the firePetits fours with coffee, or a dram

"There's no gas in this kitchen. If it's hot, it's because of the fire."The hearth at Aldermoor

Red wine being poured into a crystal glass by candlelight

The cellar

Four hundred bins, chosen slowly

Our sommelier, Clara, keeps a cellar of grower Champagne, old Burgundy and natural wines from small producers, plus a few bottles from English vineyards we think deserve the attention.

The wine pairing is £95. Our non-alcoholic pairing of ferments, teas and pressed juices, made in the kitchen, is £55.

See the pairings →

Private dining

The Long Room

One oak table for up to fourteen, by the farmhouse's original fireplace. For birthdays, proposals, and long dinners that run late.

Enquire →

Visit

Come up the hill

Reserve a table →

Find us: Aldermoor, Rivington Lane
Horwich, Bolton BL6
Dinner: Wednesday to Saturday, from 6pm
Lunch: Sunday, from 12:30
Call: 01632 960915