By Keith Kellett

Outside the newly renovated Hare and Hounds

When I drove through Bowland Bridge, in Cumbria last year, I was saddened to see one of my favourite pubs, Hare and Hounds, abandoned forlorn and boarded up. I wasn’t really surprised, though. Pleasant as it was, Bowland Bridge is a small community of half a dozen houses and is miles from anywhere. It was accessed by only a minor road, served by one bus a week. The only other public facility there is a small Post Office and a general store.

In the past, the Hare and Hounds had a prosperous farming clientele, In those days, any hostelry within walking distance was recognised as one’s “local” and those farmers were prepared to walk a fair distance for a drink and a bit of a craic* with their friends.

However, much has changed in the pub habits of the average Briton. Much of the blame has been laid on television, greater mobility, stricter drink-drive laws and the British Government’s habit to tax anything pleasurable to a fare-thee-well. People rarely just go for a drink these days. To survive, a pub needs to offer something else; a large-screen television, live entertainment and great food. Most places serve food. To stay ahead of the game, pubs must really serve better fare than the opposition. Nuking a pre-cooked, frozen meal in the microwave just isn’t on any more. “Locally Sourced” is a phrase we’re hearing more and more in the realms of pub grub.

Hare and Hounds Cumbria Sausage

You can imagine my delight when I heard from a friend that the Hare and Hounds was back in business–with that locally accessed produce! It was smaller than it used to be, because some of the building was sold to make private residences. But, fresh whitewash, a trim garden and an inviting patio sort of smiled a welcome.

Inside there is an old-world look without looking contrived. The menu won me over with one proviso; please be patient, because each meal was cooked to order, not in bulk. Most of us had ham and eggs, but, as I always do in these parts, ordered Cumberland pork sausage.Yes, you can get Cumberland sausage elsewhere in the UK, but it does taste better in its area of origin. OK, Bowland Bridge was in Westmorland (it’s all Cumbria now, anyway) but we still like our Cumberland sausage. There are those who say true Cumberland sausage comes in a continuous spiral, rather than the more usual links. I don’t really think it matters, as long as the right blend of meat and spices are used; the taste is just the same.

Inside Hare and Hound.

The sausages came on a bed of mashed potato; some say this is the only way to serve them. But, with the potatoes came a delicious onion gravy that really complemented the potatoes and the sausages. And, I made a discovery. As the “designated driver,” I chose apple juice instead of ale. It goes really well with these sausages. In fact, I don’t know why I didn’t think of it before — after all, we often eat apple sauce with pork.

Writing about hidden, secret places  such as this of often means it doesn’t stay secret for long. But, better to mention the reopened pub than have it remain  secret … and out of business.

Hare and Hounds
Bowland Bridge
Grange-Over-Sands, Cumbria, LA11 6NN
Telephone: 08721 077 077

*craic is originally a Gaelic term and means a bit of music and fun with great conversation.
Keith Kellett is globalfoodie’s UK correspondent. His email is: Keith@globalfoodie.com