Just outside Nantwich you’ll find this converted 100-year-old former cowshed, which is the…
The Bhurtpore Inn
“Friendly traditional inn with real community spirit”
A pub since at least 1778, when it was called the Queen’s Head. It subsequently became the Red Lion, but it was Lord Combermere’s success at the Siege of Bhurtpore in India in 1826 that inspired the name that has stuck. Simon and Nicky George came across it in 1991, boarded-up and stripped out. Simon is a direct descendant of Joyce George, who leased the pub from the Combermere Estate in 1849, so was motivated by his family history to take on the hard work of restoring the interior. Since then, ‘award-winning’ hardly does justice to the accolades heaped upon this hostelry. In the bar, 11 ever-changing real ales are available, mostly from local microbreweries, as are real ciders and continental draught lagers. An annual beer festival, reputedly Cheshire’s largest, showcases around 130 real ales. The pub has also been shortlisted many times for the ‘National Whisky Pub of the Year’ award, and there is a soft drinks menu. Recognition extends to the kitchen too, where unfussy dishes of classic pub fare are prepared using hearty British ingredients.
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About the area
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.
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