New restaurant planned for The Horns Inn at Goosnargh

Sean Wrest is heading up new restaurant in historic inn

Former Michelin starred head chef, Sean Wrest, is to head up an exciting new restaurant at a former historic inn near Preston.

The acclaimed chef, who was also a 2021 Acorn Award winner, has taken on the top role at The Horns Inn at Goosnargh, a 17th century, grade II listed building which is currently undergoing a substantial renovation.

Sean left his role as head chef at Tommy Banks’ Roots in York last summer and since that time has been inundated with offers but has chosen to be part of an exciting new chapter at The Horns Inn.

The pub was taken over by local building company, J Townley, which is creating a number of luxury homes and cottages around the site and decided to also invest in turning the inn into a destination restaurant.

The company owners also brought on board Yorkshire Forager, Alysia Vasey, as operations consultant and Sean revealed it was her involvement which cinched the deal.

Sean said: “I just had a good feeling the minute I pulled up in the car park for the first time that this was the right move for me.

“It was Alysia that got in touch with me first to see if I would be interested and I knew that if she was recommending it, it had to be something special – and she was right.

“It’s an amazing opportunity and I can’t wait to get started.”

Yorkshire Forager, Alysia Vasey who is acting as operations consultant at The Horns Inn and chef patron, Sean Wrest

Sean will also be joined by his fiancée, Sam Haigh, who is leaving her job as restaurant manager at The Black Swan at Olstead to become general manager at The Horns Inn.

The transformation has seen the creation of a 100-seater restaurant while still retaining the pub side of the business and along with lunch and dinner there will also be an afternoon tea offering.

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Sean is currently working on the menu which he says will bring together all of his previous culinary experiences.

“I have worked in restaurants where we’ve created menus around foraging, fermenting and pickling but also where we’ve used more classical techniques and recipes,” he said.

“I will be bringing together everything I’ve learned over the years in what hopefully will be a really authentic and exciting offering.”

The Horns Inn will be opening in mid March, with bookings available from February.