Harden's survey result
Summary
“The huge success of recent years has done little to change anything” according to the many fans of this “still-cosy, unpretentious and pubby” venue in the Forest of Bowland, whose renown has grown continuously over the years to become one of the top 100 most commented-on destinations outside London in our annual diners’ poll (although, “maybe, at times, those who are just drinking are more likely to be banished to the garden now”). “Really caring” staff are “led by the indefatigable bearer of dog treats for all canine guests, AJ” and create “an atmosphere that celebrates rather than reveres the food”. The main founder of the feast is chef Stosie Madi, whose food “continues to be a touchstone of what’s in season, with much being foraged by Stosie and her assistant in the kitchen, Vlad” (“eg. wonderful local mushrooms and blackberries on an autumn visit”). “In season, game is plentiful and comes from local shoots and farmers”, and fans say that pies here remain a “must try”. “As well as being able to judge cooking of meat and fish over charcoal perfectly, Madi continues to show a very deft hand with desserts, and knows very well why classics such as Mont Blanc or Rum Baba (both exemplary) are classics”. Perhaps inevitably, the establishment’s tear-away growing success inspires some push-back amongst a growing minority of reporters who say that “we keep trying it as it gets rave reviews, but just do not get it how it wins so many awards”. More common though still are those who feel that “the quality is so high, so no complaints!”. Top Menu Tip – “Among other dishes we had a silky chicken liver parfait, a steak that bettered a recent trip to Hawksmoor, a perfect hollandaise sauce, and a Basque cheesecake with local rhubarb that was simply perfect”.
Summary
“The pies are world-beating and the staff are the friendliest people ever!” at this ever more famous pub in the Forest of Bowland – nowadays one of the top 100 most commented-on destinations outside London in our annual diners’ poll, and fans still say “impossible to fault” thanks to its “brilliant and varied cuisine at great-value prices”. “Chef Stosie Madi’s star is burning bright, and rightly so, with daily- or twice-daily-changing menus using produce that’s as local and as seasonal as possible (which often means foraged by Madi on the days they’re not open)”. “The food continues to be exceptional, and the most reliable for miles, combining an unerring flair for simple deliciousness with a remarkable mastery of a whole range of techniques”. All this said, popularity is starting to weigh somewhat on feedback. “Prices are still not punishing, but they are much-increased, and the menu is now restricted to a three-course format, with appearances on the Hairy Bikers and the Top 50 Gastropubs keeping them full”. And disappointments – though still largely drowned out by fanboying feedback – are no longer completely unknown (“it’s just a pie when all’s said and done, but the cost!”)
Summary
“Stosie Madi and her team draw folk for many miles to remote Newton-in-Bowland for some of the best and freshest dishes ever” note fans of this ever-more famous pub, in the Forest of Bowland: one of the most commented-on country destinations in our annual diners’ poll. “Even as a regular, it's getting hard to get a table given her seasonal and fabulous cooking: a combination of sheer simplicity, classic technique, and (if you're lucky) flavours from Madi’s Lebanese (etc) heritage”. “Her understanding of flavours is sublime… no wonder she’s knocking awards out like a fast lunch service!” “AJ runs the bar with a bewildered look of surprise and the punters love it.” Top Menu Tip – the pies.
Summary
“There’s not a better dining pub in the land” than this “middle-of-nowhere village inn” which enjoys a “picture perfect” location in the Forest of Bowland; and whose growing fame now makes it one of the more commented-on destinations in our annual diners’ survey. “In terms of surroundings, it's a bit rough and ready” but enlivened by the “idiosyncratic, human and always-friendly hospitality whether you're a regular, occasional or first-time visitor”. The main draw, though, is chef Stosie Madi’s “consistently superbly conceived and executed dishes” – “if you've never had one of Stosie's pies, you are missing out on one of life’s treats” – and results generally are “exceptional, championing very local produce, and often with a Middle Eastern twist”.
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at The Parkers Arms?
Hall Gate Hill, Newton-in-Bowland, BB7 3DY
Restaurant details
The Parkers Arms Restaurant Diner Reviews
"A few years since last visit, everything raised a notch, a bit less rustic though still a pub with good food vibe. £50 for three courses of this quality still feels good value. Sweet unctuous ox heart with red wine and excellent chips, half lobster in bisque reduction and carrot puree, sea bass with sea herbs all hits. Not enough room for pies - neighbouring table swooned over chicken and wild garlic version. Wines all from star name Byrnes of Clitheroe, cheeses from Courtyard Dairy nearby. The rise of Ribble Valley dining continues. "
"The fabled pie was well worth the visit. curried mutton with lamb fat pastry and superb mash. All the food very well cooked and served in a very friendly manner"
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Always | £22.00 | £50.00 |  |
|
|
Traditional European menu
| Pudding |
|---|
| £0.00 |
| Drinks |
|
|---|---|
| Wine per bottle | £30.00 |
| Filter Coffee | £3.00 |
| Extras |
|
|---|---|
| Bread | £0.00 |
| Service | 10.00% |
Hall Gate Hill, Newton-in-Bowland, BB7 3DY
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | CLOSED |
| Thursday | 12 pm‑2 pm, 7 pm‑8:30 pm |
| Friday | 12 pm‑2 pm, 7 pm‑8:30 pm |
| Saturday | 12 pm‑2 pm, 7 pm‑8:30 pm |
| Sunday | 12 pm‑4 pm |
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