The Gibbon Bridge Hotel

In 1982 Janet Simpson and her late mother Margaret created the Gibbon Bridge Hotel from the family farm. Since then it has evolved into a 4-star, award-winning establishment, with 30 bedrooms.

Janet’s philosophy is that guests should feel they are being “spoiled in their own home” and that is precisely what she and her team aspire to do. Janet is a champion of local suppliers, including Leagram’s Organic Dairy for cheese, Johnson and Swarbrick for poultry, Brendan Anderton for meat, Bowland Brewery for beer and Ann Forshaw’s Alston Dairy for yoghurt.

The Gibbon Bridge boasts a kitchen garden, greenhouses and poly tunnels, where an abundance of seasonal herbs, fruits and vegetables provide head chef Gary Buxton and head baker Janet Bamber with fresh produce daily. The hotel’s seasonal lunch and á la carte menus feature Bowland lamb, Morecambe Bay shrimps and Goosnargh duckling, or try their magical, musical afternoon teas.

The Gibbon Bridge Hotel, Chipping, Forest of Bowland, Lancashire, PR3 2TQ

01995 61456

Restaurant open noon to 1.30pm and 7 to 9pm Monday to Saturday and 6 to 9pm Sundays

Afternoon tea at the Gibbon Bridge Hotel