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The Bear's Paw

“Refined cooking and stylish accommodation”

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WARMINGHAM, CHESHIRE

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With its quintessential Cheshire black-and-white half-timbering, this stylish 19th-century gastro-inn has clearly had a lot of money spent on it. Acres – well it seems like acres – of reclaimed antique oak flooring, leather sofas surrounding a huge open fireplace, bookshelves offering plenty of choice for a good read, and more than 200 pictures and archive photos lining the oak-panelled walls. The bar, in which stands a carved wooden bear with a salmon in its mouth, offers a half dozen cask ales from local microbreweries, including the somewhat appropriate Beartown in Congleton, Weetwood in Tarporley, and Tatton in Knutsford, as well as Hereford Dry Cider. Whether you’re sitting out front looking across to the churchyard or in the clubby interior, there’s plenty of comfortable dining space in which to sample wholesome, locally-sourced food from wide-ranging menus that effortlessly blends the classic with the modern. Great for sharing are the imaginative deli boards, which come laden with local cheeses, charcuterie or pickled and smoked fish, and the Sunday roast lunches are an unmissable weekly offering.

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AA Pick of the Pubs

The Bear's Paw

School Lane, WARMINGHAM, CW11 3QN

Phone: 01270 526317

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Discover Cheshire

Nestled between the Welsh hills and Derbyshire Peaks, the Cheshire plains make an ideal location to take things slow and mess around in boats. Cheshire has more than 200 miles (302 km) of man-made waterways, more than any other county in England. The Cheshire Ring is formed from the Rochdale, Ashton, Peak Forest, Macclesfield, Trent and Mersey and Bridgewater canals. This route takes you through a lot of Cheshire, and bits of other counties as well.

While exploring the county’s waterways, covering ground on foot or admiring the typical white plaster and black timber-frame houses, make sure to have a taste of Cheshire’s most famous produce. Although Cheddar has become Britain’s most popular cheese (accounting for over half of the cheese sales in the UK), it was once Cheshire cheese that was in every workman’s pocket back in the 18th century. Its moist, crumbly texture and slightly salty taste mean it goes well with fruit, peppers or tomatoes. As well as the usual white, there are also red and blue veined varieties.