Holcombe Tap

In the heart of Ramsbottom, Holcombe Tap has become a fixture for locals and a destination for visitors seeking hearty fare and easygoing atmosphere. Since Bill Gallie and his sons Will and Jacob took over in 2018, the pub has carved out a reputation for mixing familiar comforts with distinctive touches, drawing a loyal crowd week after week. The setting itself feels steeped in character: a cosy lounge and bustling bar flank open fires, while quirky details like a bannister made from a vintage measuring rule and a wall‑mounted section of Bill’s old teacher’s desk add a playful personal stamp.

Food is central to Holcombe Tap’s appeal, with a seasonal small‑plate menu built around bold flavours and quality local produce. Signature bites like parmesan and truffle hash browns vanish as quickly as they appear, while dishes such as pink flat iron steak with peppercorn sauce and Bury black pudding bon bons prove that comfort and craft can sit side by side. Whipped goat cheese drizzled with hot honey, Indian‑style fried chicken, and a tender lamb rump with herb crumb highlight a menu designed to encourage sharing, lingering, and second helpings.

Sundays remain the headline draw, with roasts that strike a balance between hearty tradition and customisable indulgence. Guests choose from beef, lamb or pork before piling plates high with crisp roasties, Yorkshire puddings, cauliflower cheese, and bottomless gravy — a house signature that alone warrants booking ahead. The atmosphere hums, whether it’s the open fire keeping the snug toasty or the courtyard filling when the sun makes an appearance, all building towards the live music that rounds off the evening.

Drinks are no afterthought, with three rotating cask pumps, a well‑received Japanese lager, and a bar brimming with gins, spritzes, and warming cocktails like a chocolate old fashioned. Add CAMRA accreditation, member discounts, and a chatty service style, and it’s easy to see why Holcombe Tap has grown into one of Ramsbottom’s most beloved pubs. Sundays, especially, are worth the trip — and the reservation.