A farm shop that’s a cook’s delight, plus a restaurant and café majoring in Lancashire flavours gives Barton Grange Garden Centre some real foodie credentials.

This week we are shining the spotlight on Barton Grange after their great success with The Lancashire Cook Book!

“We’re very proud of our Lancashire roots at Barton Grange and we love to source food and ingredients locally wherever possible. So, we’re delighted to feature in the Lancashire Cook Book which showcases the rich heritage of Lancashire food.”

With a heritage dating back to the 1960s and a new site that opened in 2008, Barton Grange Garden Centre is justifiably proud of its deep Lancashire roots.

The centre, part of the family-owned Barton Grange Group, has won the industry’s Destination Garden Centre of the Year title for five consecutive years. The award is judged on everything from car parking to food – and the food is a key ingredient in Barton Grange’s great reputation.

Home to a farm shop, Willows Restaurant and Riverside Café visitors are certainly well-fed. The farm shop prides itself on stocking everything you could need for a recipe, with key ingredients sourced from Lancashire, the UK and beyond.

Barton Grange’s Kate Ford said: “We sometimes sell herbs, salad, raspberries, strawberries and asparagus from our own nursery.

“Most of the suppliers are hand-picked – we’ve been out to see them and we’re proud to champion them.

“We are lucky to have so many brilliant cheese producers right on our doorstep such as Grandma Singletons, Sandham’s and Dewlay who produce the Garstang Blue that was used by Jamie Oliver.”

The butchery counter is run by Honeywell’s, which sells locally reared meat, and other mouth-watering local goodies include yoghurts, preserves, ice cream, pies and superb Lancashire cheesecakes.

“These are all people very close to us,” says Kate.

“But there is a real mix in there, such as really, really top quality olive oil. It’s an absolute joy shopping for food in the farm shop.”

Many of the ingredients that can be bought in the farm shop are found in dishes cooked in the restaurant, such as pear and Garstang blue cheese tartlet, confit Goosnargh duckling and Brock Valley steak and ale pie all make the most of local ingredients. The menus change every few months to use produce at its seasonal best.

“A lot of customers are very proud of our food heritage and like the fact we use local produce,” said Kate.

“Many come to the garden centre and just happen to pop into Willows or the Riverside for lunch, but then they come back because they like the food. And there are some customers who come just for the food!”

Lancaster Lemon Tart

A delicious tea-time treat combining a sweet pastry with the refreshing, zesty flavour of lemons. Serves 8-10.


For the sweet pastry:

227g plain flour
113g margarine
56g caster sugar                          
28g beaten egg           

For the filling:

100g lemon curd
113g butter, softened
85g caster sugar
2 large eggs, beaten
113g self-raising flour
28g ground almonds
1½ lemons, zest and juice only
28g flaked almonds


For the sweet pastry

Use your fingertips to rub together the flour and margarine to make a crumb mixture.

Mix together the egg and sugar, add it to the bowl and mix in to form a dough. Leave to rest in the fridge for 10-15 minutes. Preheat the oven to 200°C.

Roll out the pastry to line a flan tin. Spread the lemon curd over the pastry.

For the filling

Cream together the butter and sugar until light and fluffy. Add the beaten eggs gradually and mix well.

Carefully fold in the flour and ground almonds, then fold in the lemon zest and juice. Spread the mixture over the lemon curd and sprinkle with flaked almonds.

Pop in the oven at 200°C for 15 minutes then reduce the heat to 150°C and continue to bake for 25-30 minutes.

Serve warm or cold with custard, cream or yoghurt.