The newly re-opened venue has undergone a £1 million transformation and its reputation is spreading rapidly following the recruitment of a fresh new kitchen and restaurant team and the launch of new wine lists and inspired new menus from one of the county’s most talented young chefs, Warrick Dodds.

 

Still in his early thirties, Warrick has already enjoyed the kind of culinary career that many young chefs can only dream of. He has worked with Heston Blumenthal, cooked at the famed Walnut Tree in Abergavenny and at the three-Michelin-starred Chez Nico on Park Lane, London.  He was the judges’ unanimous choice for the title of American Express Young Chef of the Year in 1999 and made his name as head chef in Nigel Haworth’s Michelin-starred kitchen at Northcote Manor.

 

From there, he went on to head up the kitchen of Cassis, the fine dining restaurant of Stanley House Hotel at Mellor, before taking up the role of executive head chef at Hastings. 



 

Warrick is passionate about delivering the finest quality food and drink, inspired by Lancashire’s wealth of produce and much of his ingredients are sourced from within a 15-mile radius. He prides himself on creating traditional British ‘comfort food’ classics, which just goes to show that a Michelin-starred career background doesn’t always mean classical French cuisine and fanciful flights into the further reaches of molecular gastronomy.

 

Hastings also offers an extensive list of world wines and beers, including its very own Hastings real ale, brewed exclusively for Hastings patrons by the local Lytham Brewery.

 

At Hastings there’s something for everyone. The venue provides a stunning setting for dining and socialising, where customers can drop in for a quick pint and bar snack, enjoy two courses for £9.95 from the weekday table d'hôte menu, or indulge in cocktails, champagne and fine cuisine, all cooked to perfection. Add to that, value-for-money prices, friendly and efficient service and stunning décor and you have a true recipe for success.