Eight at Gazegill

The story

Eight at Gazegill, Burnley: Modern British Farm-to-Plate Dining

Eight at Gazegill is a Modern British restaurant on Cross Hill Lane in Rimington, listed under Burnley, and the Michelin Guide named it Recommended in 2026. It sits on a working organic farm at the foot of Pendle Hill in the Ribble Valley.

Chef Doug Crampton and the farm

Chef Patron Doug Crampton cooks from what the farm produces: rare-breed meats, organic vegetables, orchard fruit, and milk, butter and cream made a few metres from the dining room. Foragers bring in ingredients from meadow, moorland and hedgerow. The AA awarded the kitchen one Rosette in 2026, and the menus change with the seasons.

What arrives on the plate

Lunch snacks include fermented potato flatbread with raw milk butter, and Gazegill forager chipolatas with hogweed and local honey. A "shepherd's pie" of 24-hour braised Gazegill lamb ragu sits among the small plates, alongside Morecambe Bay mussels in smoked bacon cream. Larger plates range from Bowland venison loin with smoked beetroot to an organic 8oz fillet with dripping chips. Friday and Saturday evenings bring an £85 tasting menu.

Bar, terrace and families

Ben Clayton runs the bar, mixing seasonal cocktails and pouring local beers and spirits from the region. There is a terrace for a drink with a view. An outdoor play area keeps younger guests busy during the day, while Friday and Saturday evenings are adults only.