A farmhouse on the hill
Two hundred and eighty years of weather, and now a kitchen fire that hasn't gone out since 2019.
Aldermoor was built from the moor's own gritstone by a family of hill farmers, and fed travellers crossing to Rivington long before it fed anyone a tasting menu.
From farm to table
- 1742
The farmhouse is built from gritstone quarried on the hill behind it. The date is still carved above the kitchen door.
- 1890s
It becomes a tea room for walkers heading up to the Pike, serving bread, cheese and strong tea by the fire.
- 2017
Daniel Ashworth buys the empty, roofless building and spends two years restoring it with local masons.
- 2019
Aldermoor opens with twenty covers, one wood fire and a menu written on the back of a delivery note.
- 2025
The old hayloft becomes the Long Room, our private dining room for up to fourteen guests.
Most of it comes from within sight of the house
We know every farmer, fisher and grower by name. These are the people who decide what's on the menu each week.
The kitchen garden
Herbs, alliums, brassicas and edible flowers, grown in the walled garden behind the house.
Moorside bees
Heather honey from hives on the moor, harvested once a year in late August.
Brindle Lane Dairy
Raw cream for our cultured butter, from a herd of thirty Ayrshires.
Gill Head Farm
Bowland lamb and mutton, grazed on fell grass and heather.
The day boats
Hake, mussels and brown shrimp, landed on the Lancashire coast the morning we cook them.
The moor itself
Wild garlic, mushrooms, bilberries and sorrel, picked by our chefs before service.
"Our menu is written by the weather. We just do the cooking."Daniel Ashworth, chef patron
The Long Room
Our old hayloft, with one oak table, the farmhouse's original fireplace and a door that closes.
- Guests8 to 14
- MenuThe tasting menu, or one designed with you
- From£165 per guest
- AvailableWednesday to Sunday