We've got the keys

The Railway Inn, 6 London Road, Lindal-in-Furness

Four things worth knowing

The pub

The lease is signed. The Railway Inn is ours.

Thank you for signing up so early. We have the keys to 6 London Road, so from now on you'll find us as Light & Salt, at the Railway Inn. We're aiming to open in the last week of October, and you'll hear the exact date here first. Until then we'll be moving in and getting ready to invite you all in, and we'll share some of it as it happens. Follow along on Instagram.

Kitchen

First up: Light Bites

Golden roasted rounds with thyme, caramelised in a dark tray

Our chef, Simon, has cooked in country hotels, city restaurants and village kitchens across the UK, catered events for luxury stores in San Diego, and travelled Europe and America in between. Wherever he's been, the approach hasn't changed: start with what's local and in season, take the time to do it properly, and make food that's meant to be shared.

That starts with Light Bites, served daily from the day we open. Some of it will be familiar, some of it won't, and it will change with what comes into the kitchen.

Bar

Something for every glass

For our first month, every drink comes with a score card. Tell us what you thought, and the scores decide what stays on the bar. We're starting simple, with cans, bottles and a short list of cocktails, none over £9, so nothing goes to waste while we learn what you like. If you're not drinking, there'll be plenty of good alcohol-free options too, not the usual old selection. You'll also find spirits from local distilleries behind the bar.

Sundays

Sunday roast, with seconds on the best bits

Sunday roasts will start once Simon has made a few updates to the kitchen. Meat sourced in Cumbria, generous portions of roast potatoes, bone marrow gravy and Yorkshire puddings, with the gravy and Yorkshires unlimited. Once a month the roast will be Pay What You Can. We're a community interest company, so what we make goes back into the community, and this is one of the first ways it will. Details will follow the week before the first one. Email us to register your interest.

From Simon's kitchen

The slow part

Since the day we found the Railway Inn, Simon has been cooking for it. Recipes tested, retested and pulled apart. Ingredients from farms, butchers and growers around Furness, tried side by side until the right one stood out. Some dishes came together in an afternoon, others took ages, and a few are still going. The tasting has been a real treat, and soon we get to share it with you.