Mike Shaw appointed chef patron of Freemasons at Wiswell
Acclaimed chef Mike Shaw has been appointed chef patron at Michelin-recognised Freemasons at Wiswell, marking a new chapter for one of Lancashire’s most celebrated gastropubs.
From Le Manoir to the Ribble Valley
Mike's career reads like a roll-call of Britain’s most respected kitchens. After training under Raymond Blanc at Le Manoir aux Quat’Saisons, he went on to work at Hambleton Hall, Gordon Ramsay’s Aubergine, and as sous chef under Richard Neat in Cannes.
He later became head chef at Gilpin Lodge, where his cooking helped the Lake District hotel achieve a Michelin star – a highlight that cemented his reputation as a chef with technical precision and an instinct for flavour.
Reflecting on his move to The Freemasons, Mike said: “I visited The Freemasons a number of years ago and thought, what a beautiful place. It reminded me of my time in Great Milton at Le Manoir and Hambleton Hall. Customers can expect the new menu to offer British pub classics alongside seasonal dishes, each with our signature touch, showcasing the best of local produce as well as ingredients from further afield.”
A new era for The Freemasons
Under Mike’s leadership, The Freemasons will continue to serve its renowned tasting menu and à la carte options, while introducing
a series of seasonal events and feasting experiences that celebrate British produce at its peak.
True to the pub’s deep connection with its surroundings, Mike has already begun collaborating with local suppliers and gamekeepers, shaping menus that reflect the landscape of the Ribble Valley.
The restaurant will close throughout October while the team refine the menus and carry out light refurbishments, reopening on November 5.
A Ribble Valley landmark
Nestled in the village of Wiswell, near Clitheroe, The Freemasons has become synonymous with polished yet relaxed dining.
Since its 2009 relaunch, the inn has earned three AA Rosettes and a regular place on the Top 50 Gastropubs list, praised for balancing fine-dining craft with the warmth of a country pub.
Its bar is stocked with cask-conditioned ales from independent brewers and an impressive wine cellar, while four luxury bedrooms and a chef’s kitchen table and bench give guests the chance to immerse themselves in the craft behind the cooking.
As Mike steps into his new role, he brings with him decades of classical training and a philosophy rooted in simplicity and seasonality - the qualities that have long defined The Freemasons’ appeal.
written by abi kinsella
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Mike Shaw appointed chef patron of Freemasons at Wiswell
