The Woolpack Hotel

Retro-British pub classics - bangers 'n' mash, fish 'n' chips, Guinness pie - are the order of the day here. Cumberland sausages (with mash) are porky, peppery doorstops, as coarse and sweet as a Barrow-in-Furness barmaid. The Guinness pie is a crisp-lidded, slow-cooked feast fit for St Patrick. The beer-battered fish could only taste more authentic if eaten out of the Blackpool Evening Gazette. Chef Jayvi Jayme makes a few nods to other cultures - Hokkien noodles, lamb skewers, Cajun chook - but it's the Brits that'll keep you coming back for more. Only thing missing is a British tap beer or two.