New restaurant planned for The Horns Inn in Goosnargh


Sean Wrest runs a new restaurant in a historic inn

Former Michelin star chef Sean Wrest is to run an exciting new restaurant in a historic former coaching inn near Preston.


The acclaimed chef, who also won the 2021 Acorn Award, took on the lead role at the Horns Inn in Goosnargh, a Grade II listed 17th century listed building which is currently undergoing substantial refurbishment.

Sean quit his job as head chef at Tommy Banks’ Roots in York last summer and since then has been inundated with offers, but has chosen to be part of an exciting new chapter at the Horns Inn.

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The pub has been taken over by a local construction company, J Townley, who are creating a number of luxury homes and chalets around the site and have also decided to invest in converting the hostel into a destination restaurant.

The owners of the business have also recruited Yorkshire Forager, Alysia Vasey, as an operations consultant and Sean revealed it was her involvement that secured the deal.

Sean said: “I just had the right feeling the minute I pulled into the parking lot for the first time that it was the right decision for me.

“It was Alysia who first contacted me to see if I would be interested and I knew if she recommended it it had to be something special – and she was right.

“It’s an amazing opportunity and I can’t wait to get started.”

Yorkshire Forager, Alysia Vasey who acts as Operations Consultant at Horns Inn and Chef Patron, Sean Wrest

Sean will also be joined by his fiancée, Sam Haigh, who is leaving her position as restaurant manager at the Black Swan in Olstead to become general manager of the Horns Inn.

The transformation has seen the creation of a 100-seat restaurant whilst retaining the pub side of the business and along with lunch and dinner there will also be an afternoon tea offering.

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Sean is currently working on the menu which he believes will bring together all of his previous dining experiences.

“I’ve worked in restaurants where we created menus around foraging, fermenting and pickling, but also where we used more classic techniques and recipes,” he said.

“I will bring together everything I have learned over the years into what will hopefully be a truly authentic and exciting offering.”

The Horns Inn will open in mid-March and reservations will be available from February.

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