An East Lancs restaurant is celebrating after it was confirmed it will be in the Michelin Guide following their latest batch of new additions for February.

Fell Bistro, in Berry Lane, Longridge, opened in September 2022 and serves modern bistro dishes alongside an extensive wine and drink list.

It is a joint venture between chef directors Matt Willdigg and Oli Marton, and operations director Alex Blamire, and just five months after opening it is being included in the illustrious dining guide.

Oli said: “We are thrilled about the inclusion in The Michelin Inspectors Favourite New Restaurants.

"We set out to create a neighbourhood bistro where you can come and relax and enjoy great food. It really feels like we’re on the right track when we hear news like this.

“Our latest appointment of Sean Wrest as head chef has allowed us to further develop our food offering.

"The team has worked incredibly hard to achieve such great reviews in such a short space of time. We have some exciting things planned for the future of Fell.

“We're currently working on a new menu launching in March.”

Lancashire Telegraph:

Alex added: “For Fell to receive recognition from a prestigious group like Michelin in such a short time really does mean the world to all of us.

“We're so pleased with the progress we have made since opening and it's all down to having such a passionate, hardworking team.

“I would like to say thank you to all of our team for all of their hard work and a special thanks to our head chef Sean (Wrest) and his partner Sam (Haigh), our restaurant manager, for their commitment and dedication.”

Oli has 17 years of experience in fine dining, having worked in Michelin Star and AA Rosette restaurants, here in the UK as well as in France and Australia.

In 2018, he also made it to the final three on Masterchef: The Professionals.

Matt has been cooking professionally since the age of 16 and has worked in London under Angela Harnett at Murano, and then Hibiscus under Claude Bosi.

Alex started his hospitality career at 17 before branching out into fine dining. He has trained as a sommelier and worked in some of the region’s finest restaurants including Hrishi at the Gilpin and Hipping Hall.