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Set in an original malt house, Malthouse Farm is now a delightful country pub restaurant sitting alongside the picturesque Leeds Liverpool Canal, serving hearty pub food from an extensive menu.
This delightful country pub has wooden beams, open fires, and flagstone floors that give it a wonderfully inviting feel. It’s a peaceful setting surrounded by mature trees and greenery right next to the picturesque Leeds Liverpool canal. On a sunny day this is the perfect place to enjoy a drink.
Malthouse Farm played a vital part in the village community in the 1800s. Supplying valuable malt to landlords and estate owners for the brewing of beer meant the area had enough ale to drink, which in many cases was safer than water.It also provided much needed employment for farm hands who tended the land in the summer but needed work in the winter months, which was the best time to soak and swell the local malt. Malt houses needed a lot of ground surface area to spread out the malt as it developed, which is why the pub and adjoining buildings are such long, thin and attractive buildings. On the menu, you’ll find plenty of traditional pub favourites, all freshly prepared. There’s a specials board that changes regularly and a delicious Sunday roast with all the trimmings. Behind the bar there’s an incredible selection of real ales, quality wine, spirits and soft drinks.Read more...
Like many villages in the 1800s, Whittle-Le-Woods had its own malt house supplying local landlords and estates with malt to brew their beer.
These malt houses were not only vital for producing ale, a drink that was often drunk throughout the day and favoured over water because it was safer, but they also provided employment for local farmhands during the winter months as this was the best temperature to produce the best results. The Malthouse served its local area until more advanced and mechanised techniques were introduced in the early 1900s.
Malt houses had to have a lot of ground surface area, as the malt was spread over the floor 12-16 inches thick to let it grow and swell after it had been soaked. It was then spread thinner and thinner, according to temperature, over 4 or 5 days in order to let it develop in flavour.
All Maltsters had their own preferred methods and style when creating their malt and this was largely down to timing. Once it had sufficient time to develop its flavour and colour, it was stored in large vats for months until ready to use. As the houses began to close they were taken over for other uses, quite often inns and public houses, which is exactly what happened to Malthouse Farm.
Malthouse Farm is less than three miles away from Chorley, a friendly market town in Lancashire close to the larger Lancashire towns of Preston, Bolton, Blackburn and Wigan. Known for its Chorley Cake, Chorley has a lively market that began as far back as 1498.
Also close by is the Grade I listed house, Astley Hall, a stunning Jacobean country house with museum and art gallery in the grounds of Astley Park. It’s said both William Shakespeare and Oliver Cromwell once stayed at the hall.If you’re in the area, a visit to Astley Hall is a must.
Today, Malthouse Farm is a popular place to eat freshly prepared traditional pub food and hearty Sunday lunches with all the trimmings. After exploring Whittle-Le-Woods and Chorley, gather your family and friends at Malthouse Farm.Show less...