Tuck into pub classics with a twist before retiring to your own boutique room at the awarding winning Eagle & Child.
Fill your belly on quirky appetisers, such as their Manchester Egg made with Bury black pudding and a pickled egg, main courses including the ‘Double Bomber’ Pie, made with Lancashire Bomb cheese and curd and Thwaites beer onions and delectable desserts such as Sloe Gin & Blackberry Jelly, using fruit from the pub’s one acre garden.
After your meal, stay in one of the new five boutique style bedrooms, two of which have balconies with sweeping views across the Rossendale Valley, and you’ll wake to a freshly cooked Lancashire breakfast and home baked pastries.
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