The Cartford Inn, Lancashire
CARTFORD INN: LANCASHIRE.
By David Boddy, Special Correspondent
FUNKY and FUN:
THE CARTFORD INN, Little Ecclestone, Lancashire
“Look for the guy in the funky glasses,” the helpful young receptionist told me as I arrived at the award-winning Cartford Inn, located on the edge of Little Eccleston, Lancashire, half an hour from Preston and minutes from the Royal Lytham and St Annes Golf Club, one of the finest championship courses in the world.
I wanted to chat with Patrick Beaume, co-owner for the past 20 years with his wife Julie – also a ‘funky’ glasses wearer – and find out how they had transformed a rather ordinary looking old pub into last year’s AA Inn of the Year and recent Sunday Times ‘Foodie Hotel’ of the year.
It needs to be said straight away that this is not the kind of Inn for international travellers who think that the ideal British country house boutique hotel should have roaring log fires, badly worn carpets, stuffed ‘game’ on the walls and moths coming out of the sofas, or perhaps the trousers of the country gentlemen occupying them.
This Inn is for those who love quirky, who purr at the music culture of the 70s and 80s and who love to be shocked a little at what incredible décor industrial sheik can deliver, not just once, but in everyone of the 15 individually styled rooms.
Don’t be surprised by the bath-tub for two at the bottom of your bed, or the hammock-styled rope chair swinging from the ceiling. Get into the mood for whatever you want by using the helpfully-placed I-pad to turn on Spotify, choosing perhaps an artist like David Bowie, who inspired the décor in one of the two self-contained Lodges in the grounds.
Led by the artistic talent of Julie, the eclectic range of (mostly modern) art works, often paying homage to the style of Andy Warhol, turns every space into a vibrant room for dining, chatting or for just feeling good about having made a trip to a part of the UK too often by-passed by short-break weekenders from the South.
The super-friendly and helpful staff – 52 of them – reflect the relaxed but efficient style of the management team. No stuffy waiters in uniforms surreptitiously watching whether you use the right fork or not. No chasing after you if you forget to sign the dinner bill after a bottle (or even two) chosen from the carefully curated wine list.
Considering Patrick’s background, this is not surprising. Originally from Bordeaux, where he went to Hotelier School, he crafted his entrepreneurial hotel experience in Texas, the Caribbean, Spain, ending up at the London Hilton on Park Lane.
But he and Julie wanted more. He secured funding to open their own bistro in Lytham St Annes where they served some of the golfing world’s greatest legends, including a birthday party for Sir Nick Faldo. They built a following, including the local Bankers, who undid their top buttons and financed the couple when they approached with plans to turn a run-down pub on the edge of the gorgeous Wyre River into an award-winning Inn. Bedroom by bedroom, as the Inn expanded, the financial support continued, helped at one point by a £170K cash-back to Patrick from the PPI scandal.
And the secret of their success? “Standards are very important,” says Patrick. “I wanted what you have in a 5-star hotel, but in an informal and more casual way; not too stuffy”.
Another factor is the decision to source locally as much of the food as possible.
Head Chef, Chris Bury, aged 37, heads up a team of eight, concentrating their inspiration on local seasonal produce spiced with a ton of imagination “to keep it interesting”. His signature dish? ‘Bury Black Pudding Donuts’ and ‘Wild Boar Black Pudding’.
Brought up in the Blackpool hotel trade – which standing alone would not be a recommendation – Chris has travelled the world searching culinary experience and unpretentious inspiration. National restaurant critic Jay Rayner described the experience as “not everybody’s cup of tea”, which the local team took as a great compliment as they do not want boring or standard. If you visit the Inn, try the fish. Chris has most likely caught it himself.
The positives of a short break at Cartford Inn?
Fabulous rooms, service and food. AA 5* rating and featured in the Michelin Guide. Good value for money. An exceptionally peaceful environment. The Bowie lodge is the best. The beds are brilliant.
The negatives?
If you are not a golfer, not much to do locally. You can spend time in the Inn’s art gallery and shop, which sells own brand Gin and wine. Or a local tour guide can take you to breweries, show you cheese making – and the lights of Blackpool. You really need a car, although trains from London take just 2 hours to Preston with a 30-minute taxi ride to the Inn. (Use a local firm and get 10% discount).
Price Point? Rooms from £250 per room per night.
Why visit?
It’s off the beaten track. It’s in a corner of Lancashire which people might normally visit only if they have to, although it’s a perfect stop-over point if travelling north to Scotland. But if weekending somewhere without crowds, and you want quality foo