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Solo

Lancashire, Aughton - Modern British - Restaurant - £££

Brilliant local asset and serious gastronomic destination

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

Tim Allen moved some 250 miles from his former post at the Flitch of Bacon in Essex to set up Solo, his first independent venture. The erstwhile roadside pub is warmly welcoming and comfortable, tables are well spaced, chairs padded and two blazing fires were 'much appreciated' on a wet autumn evening. Service is relaxed (as is the atmosphere), but it's clear that this is a serious operation. It's a brilliant local asset, too – the no-choice set lunch is excellent value for the quality on offer. The chef's cooking has confidence, his ideas speak of maturity, and you get the impression that he spends every spare moment trying out new ideas – his six-course evening taster (including vegetarian and pescatarian versions) changes regularly with the emphasis firmly on local and regional ingredients. You might begin with perfectly al dente agnolotti filled with spinach and dressed with a Parmesan foam, sweetcorn, a lightly poached quail’s egg and a rich brown chicken j...

Tim Allen moved some 250 miles from his former post at the Flitch of Bacon in Essex to set up Solo, his first independent venture. The erstwhile roadside pub is warmly welcoming and comfortable, tables are well spaced, chairs padded and two blazing fires were 'much appreciated' on a wet autumn evening. Service is relaxed (as is the atmosphere), but it's clear that this is a serious operation. It's a brilliant local asset, too – the no-choice set lunch is excellent value for the quality on offer.

The chef's cooking has confidence, his ideas speak of maturity, and you get the impression that he spends every spare moment trying out new ideas – his six-course evening taster (including vegetarian and pescatarian versions) changes regularly with the emphasis firmly on local and regional ingredients. You might begin with perfectly al dente agnolotti filled with spinach and dressed with a Parmesan foam, sweetcorn, a lightly poached quail’s egg and a rich brown chicken jus, then proceed to Cornish brill with diced salt-baked celeriac, ceps and smoked eel in a lovage-infused sauce.

Cauliflower, heady with Madras spices and the sweet-sour flavours of lentil dhal with lime buttermilk, has the making of a signature dish, while tender Aynhoe Park venison loin, paired with beetroot and red verjus, was evidence of the use of top-quality produce. A riff on raspberries teamed with caramelised white chocolate and verbena could be one of a pair of desserts.

On Sundays, Allen cleverly weaves a traditional roast in a mini four-course taster that is refined enough to wow but served with 'zero pretentiousness'. There is plenty of decent drinking by the glass on a short, global wine list that includes some skin-contact, organic and biodynamic bottles.

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VENUE DETAILS

17 Town Green Lane
Aughton
Lancashire
L39 6SEGB

01695 302170

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OTHER INFORMATION

Separate bar, Parking, Deposit required

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