Weezos

Chef Stosie Madi’s main culinary background is French, with lots of English thrown into her excellent food, which she terms “modern European.” This eclectic place works very well, largely thanks to the owner’s massive enthusiasm, skill and local sourcing.

Situated in the Grade II listed Old Toll House close to Clitheroe Market, it is no surprise that Stosie haunts D. Birney’s stall for some of the best fresh vegetables available. Meat comes from Brendan Anderton in Longridge and Roy Porter in Chatburn, while wild Lune salmon and other fish is supplied by Wellgate Fisheries, poultry from Goosnargh and cheese from Mrs Kirkham’s, Butler’s and Singleton’s.

Signature dishes include mehshe (a summer and winter version of this Middle Eastern speciality, meaning “stuffed”) and Stosie loves mature well-flavoured lamb, rolling the shoulder and cooking it slowly for up to eight hours in the winter, or making brochettes in the spring to serve with tabouleh.

Food for thought…

  • Weezos is a reference to Stosie’s father, a celebrated Gambian hotelier, who was asthmatic!
  • If you have any food intolerances, talk to the Weezos staff and they will guide you through the menus.
  • Stosie and her business partner, Kathy Smith, have just taken over the Parkers Arms in Newton.

Weezos, The Old Toll House, 1-5 Parson Lane, Clitheroe, Lancashire, BB7 2JP
01200 424478
weezos@btconnect.com
www.weezos.co.uk
SD 74204177
Open 7pm to late Thursday, Friday and Saturday (opening hours may be extended in 2008 – phone for further details)

 Weezos, The Old Toll House 1