logo
Fleetwood is more than a Fisherman's Friend

Fleetwood is more than a Fisherman's Friend

West Australian22-06-2025
I wasn't sure what to expect from Fleetwood, a fishing town out on a limb, perched where the River Wyre meets the vast tidal waters of Morecambe Bay and the Irish Sea.
But the inveterate traveller in me couldn't resist riding the tram from Blackpool to the end of the line, where the North Euston Hotel is the first of many surprises piquing my interest.
A curvy grand dame with neoclassical features, it came about thanks to a partnership between two men: local landowner, politician and financier Peter Hesketh-Fleetwood and Decimus Burton, an esteemed architect who embellished many of London's royal parks and upscale streets.
Peeking into the hotel (it's still operating), I walk through the kempt gardens opposite, where there's a bronze statue of Hesketh-Fleetwood, then cross to the esplanade, where plaques and information boards convey the story of this Lancashire outpost, from its ancient history — think Romans, Vikings, Anglo-Saxons — to the creation in 1841 of Fleetwood, one of England's first planned Victorian towns.
A liberal-minded gent, Hesketh-Fleetwood envisaged this as a holiday resort for the working class of the north of England.
The seeds were planted in his mind when he visited St Leonards-on-Sea, a new resort that Burton had conjured next to Hastings, a fishing town on England's south coast. At the tip of the Fylde peninsula, Fleetwood was fashioned during the advent of the railways and linked by a new line to London via Preston, for whom Hesketh-Fleetwood was a member of parliament.
For a brief period in the 1840s, with Britain's west coast mainline not yet completed, Fleetwood became a popular spot for those travelling between England and Scotland. Passengers would come by boat from Scottish ports, stay at the North Euston Hotel, then catch an onward train to London. Queen Victoria and Prince Albert called by in 1847 on their return journey south from Balmoral, their royal retreat in Scotland (Her Majesty gave Hesketh-Fleetwood her white gloves as a gift).
Heavily in debt from building the town and its railway, Fleetwood's founder suffered a hammer blow in the 1850s when direct trains started linking Glasgow with London Euston, leaving Fleetwood bypassed. To add salt to the wound, Blackpool was emerging as the premier resort on the Lancashire coast — a crown that, despite many ups and downs, it still holds.
While I do love a bit of Blackpool, Fleetwood has its own, sleepier charms. You could walk for ages in peace by the briny waterfront, go crabbing at the boating lake, bag some fish and chips and lay down a blanket by the sand dunes or in the esplanade gardens sloping by the Mount, a hilltop pavilion and events venue from which Fleetwood's first residential streets fanned out.
When the tide is favourable, you can board a 10-minute foot ferry across the Wyre estuary to Knott End, a quiet village with its own promenade and pubs.
I stick to Fleetwood, admiring other works by Decimus Burton, including two lighthouses he built to aid vessels navigating the bay's treacherous sandbanks. The tallest, the Pharos, a red sandstone tower looming almost 30m above today's parked cars, took inspiration from the ancient lighthouse of Alexandria in Egypt.
I see more of Burton's legacy, including Queen's Terrace, a row of neoclassical houses, where both the architect and Hesketh-Fleetwood lived for a time. Now divided into offices and flats, the terrace neighbours the former Customs House, also designed by Burton and repurposed as the Fleetwood Museum.
Well worth the £4 ($8.30) entrance fee, it chronicles the ebbs and flows of a town that developed a more industrial edge, with its expanding port thronging with fishing vessels, shipyards and docks, where cargo from across the globe — Caribbean sugar, Californian grain, Baltic timber and flax — would be unloaded.
Maritime exhibits, from fishing nets to models of ocean-going trawlers, dominate the museum.
One gallery is dedicated to Fisherman's Friend. Created in 1865 by a Fleetwood pharmacist, James Lofthouse, it fused menthol, eucalyptus and liquorice, helping to soothe the ailments of local mariners who would angle for shrimp and cockles in the bay and go further offshore, fishing in the harsh and frigid North Atlantic waters around Iceland and Greenland. More than five billion of these lozenges are still produced annually in Fleetwood with most exported overseas (a screen in the gallery streams Fisherman's Friend TV adverts from countries including Australia).
Also in the museum are bygone travel posters of Fleetwood and photographs of the town's favourite sons and daughters, notably the tenor Alfie Boe and world champion boxer Jane Couch, the daughter of a trawler 'decky' (deckhand).
The biggest exhibit is Harriet, a ketch-rigged fishing smack (ship) sheltered in a shed out back. Built in Fleetwood in 1893, it was used for catching fish like sole and hake before her retirement in 1977. Pointing out its fine details — including the pitch pine planking on a formidable oak frame — is Peter, one of the museum's volunteers, who has a palpable pride in the town and is keen to share stories and hazy memories from Fleetwood's heyday.
He tells me there's still a buzz and bundles of community spirit on Fleetwood Day, one of its annual family-friendly festivals, held in early May.
Cut off from the national rail network in the late 1960s and with its fishing industry in decline since the 'cod wars' of the 1970s, Fleetwood is often regarded as one of England's 'left-behind' coastal towns, scarred by decades of neglect from central government and with pockets of deprivation and one too many boarded-up shops.
The town's high street — the first in England to have trams running the full length of it — is lined with down-to-earth watering holes and eateries, charity stores, bookies, booze shops, barbers and beauty parlours. I like the bakeries (full of tempting homemade sausage rolls and vanilla cream buns) and smart retro artworks promoting Fleetwood's pleasures.
The liveliest spot in town — at least on Tuesday, Thursday, Friday and Saturday (9am to 4pm) — is the market, which has about 150 indoor and outdoor stalls and a mix of old-fashioned English and cosmopolitan flavours. To an audio backdrop of pop tunes from yesteryear, the chirps of gulls and Lancashire chatter, I wander by everything from clothes and hardware to a classic market cafe and Caribbean and Thai food kiosks.
Exiting the market, past a unit selling mobility scooters, I skip by a gang of pensioners with faded sailors' tattoos on their forearms, and head to the Fisherman's Walk tram stop, opposite which is an anchor and a little wooden boat with flowers.
Blackpool is just over a half-hour away, but it's a lovely day, and I'm in no rush, so I'll break up the ride with stops at other unsung towns and villages, enjoying walks along their uncluttered promenades and clifftop trails as the Irish Sea sways and sparkles in the afternoon sunshine.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Ready to fly: The new restaurant bringing smart South American flavours to Wembley
Ready to fly: The new restaurant bringing smart South American flavours to Wembley

The Age

time12 hours ago

  • The Age

Ready to fly: The new restaurant bringing smart South American flavours to Wembley

Previous SlideNext Slide The ancient Romans believed that birds were messengers from the gods. Human have fetishised our avian friends ever since. We tattoo swallows on our hands. We erect metal roosters on roofs to help us read the wind. And we put birds on our flags. There's a bird-of-paradise on the Papau New Guinea flag. The predominantly green Dominican flag stars a parrot. Eagles feature on flags flying high above Mexico, Egypt, Serbia and the homes of loyal West Coast fans who, during the team's current rebuilding period, self-medicate with replays of the 2018 AFL grand final. Like the eagle, the condor is another multinational mascot. In addition to lending flair to the Bolivian and Ecuadorian flags, it's also the unofficial spokesbird for the Andes: the continent-defining mountain range running along South America's west coast. Condor is also the name of a shiny restaurant in Wembley that opened in May. While I never visited this split-level space when it was P&M Cafe and Wine Bar, its present fit-out – richly lacquered surfaces, the warm glow of naked Edison globes, big windows opening out onto Cambridge Street – gives Condor an air of quiet sophistication. If you wanted to get dressed up and celebrate an occasion, this would be a fine place to do so: as proven by the loved-up guy and girl at the table over from ours. This story includes another duo I'd like you to meet: the young Argentinian couple that own the place. (She's the restaurant manager, he's the chef.) Unfortunately, that's pretty much all I can tell you. This couple kept shtum when quizzed about their backgrounds and backstories. All the better, they tell me, to keep the focus on Condor rather than its owners. In this age of storyteller restaurants and dishes, this seems odd. Equally unusual is Condor's broadly 'South American' menu: somewhat unexpected at a time when so many eateries focus on the cuisine of a specific country or even region. Having said that, the kitchen doesn't shy away from lesser-known Latin American dishes: dishes such as tequenos (fried Venezuelan cheese sticks) or Argentina's steamed, gift-wrapped cornmeal cakes, humita. Far-reaching menus don't fill me with confidence, but the things I've eaten suggest some quietly accomplished cooking takes place in this semi-open kitchen. While barbecued meat and the asado are integral to Argentina's food identity – see also Francis Mallmann: widely regarded as the world's foremost expert in this cooking style and one of the headliners of this year's Pair'd Margaret River festival – keeping a traditional Argentine-style wood grill burning all-day requires money and time. Instead, kitchen smarts are used to recreate the smoke and char of this cooking style. Beef ribs are slowly braised in the oven and finished with a hard seared on a gas chargrill. To their side, some great chimichurri and a bright, zippy salsa criolla: finely diced onion, capsicum and tomato sharpened with vinegar. Pinchos de carne (skewers of hefty – in a good way – beef) are presented alongside a lit sprig of rosemary whose wispy smoke perfumes the table. Chicken breast is a tough cut to make interesting, but Condor's version starred shredded chook meat cloaked by a mustard-coloured sauce fizzing with the citrus sting of Peruvian aji tamarillo chilli does a nice job of holding eaters' interest. Across South America, empanadas come in different shapes, sizes and DNA make-ups. At Condor, Argentine is one of the possibilities: which is, moulding a fine wheat dough into a svelte, pastie-like shape. They're dainty, splendid things: maybe too dainty. The dough in the chicken empanada was too fragile to be picked up and eaten by hand: a KPI, I feel, for the genre. I don't eat Tasmanian salmon, so I'm not the person to ask about what the tiraditos or causa – both made with the controversial farmed fish – taste like. What I can say is that the goldband snapper ceviche features similar brightness and zip as the ones I ate at market stalls and cevicherias in Lima: the presence of golden kernels of corn and fat crescents of red tomato denoting this cured seafood dish as Peruvian in style. Dessert options are limited to either the chocotorta (think of it as an Argentine tiramisu) or flan: a robust, cooked custard pocked with bubbles that's presented with a rosette of lush dulce de leche caramel. While there are many things to like about Condor, not everything is sweet-as. The amount of arable land on a table for two is wanting. While the caipirinha cocktail spiked with the grassy punch of cachaca speaks to an on-brand drinks list, it'd be great to see more South American wines on offer, especially by the glass. I also get the impression that Condor is still working out whether it wants to be formal or friendly. While a kitchen cooking daily from noon till close screams casual and approachable, standoffish service says otherwise. Staff interact with guests in a way that makes me wonder if showing emotion is frowned upon in Latin American circles. Yet when waiters are looking after friends, they move and talk with the kind of joyousness we all hope to find in good neighbourhood restaurants. If team Condor can address these points, there's every chance that this cool South American debutant might really soar.

Ready to fly: The new restaurant bringing smart South American flavours to Wembley
Ready to fly: The new restaurant bringing smart South American flavours to Wembley

Sydney Morning Herald

time12 hours ago

  • Sydney Morning Herald

Ready to fly: The new restaurant bringing smart South American flavours to Wembley

Previous SlideNext Slide The ancient Romans believed that birds were messengers from the gods. Human have fetishised our avian friends ever since. We tattoo swallows on our hands. We erect metal roosters on roofs to help us read the wind. And we put birds on our flags. There's a bird-of-paradise on the Papau New Guinea flag. The predominantly green Dominican flag stars a parrot. Eagles feature on flags flying high above Mexico, Egypt, Serbia and the homes of loyal West Coast fans who, during the team's current rebuilding period, self-medicate with replays of the 2018 AFL grand final. Like the eagle, the condor is another multinational mascot. In addition to lending flair to the Bolivian and Ecuadorian flags, it's also the unofficial spokesbird for the Andes: the continent-defining mountain range running along South America's west coast. Condor is also the name of a shiny restaurant in Wembley that opened in May. While I never visited this split-level space when it was P&M Cafe and Wine Bar, its present fit-out – richly lacquered surfaces, the warm glow of naked Edison globes, big windows opening out onto Cambridge Street – gives Condor an air of quiet sophistication. If you wanted to get dressed up and celebrate an occasion, this would be a fine place to do so: as proven by the loved-up guy and girl at the table over from ours. This story includes another duo I'd like you to meet: the young Argentinian couple that own the place. (She's the restaurant manager, he's the chef.) Unfortunately, that's pretty much all I can tell you. This couple kept shtum when quizzed about their backgrounds and backstories. All the better, they tell me, to keep the focus on Condor rather than its owners. In this age of storyteller restaurants and dishes, this seems odd. Equally unusual is Condor's broadly 'South American' menu: somewhat unexpected at a time when so many eateries focus on the cuisine of a specific country or even region. Having said that, the kitchen doesn't shy away from lesser-known Latin American dishes: dishes such as tequenos (fried Venezuelan cheese sticks) or Argentina's steamed, gift-wrapped cornmeal cakes, humita. Far-reaching menus don't fill me with confidence, but the things I've eaten suggest some quietly accomplished cooking takes place in this semi-open kitchen. While barbecued meat and the asado are integral to Argentina's food identity – see also Francis Mallmann: widely regarded as the world's foremost expert in this cooking style and one of the headliners of this year's Pair'd Margaret River festival – keeping a traditional Argentine-style wood grill burning all-day requires money and time. Instead, kitchen smarts are used to recreate the smoke and char of this cooking style. Beef ribs are slowly braised in the oven and finished with a hard seared on a gas chargrill. To their side, some great chimichurri and a bright, zippy salsa criolla: finely diced onion, capsicum and tomato sharpened with vinegar. Pinchos de carne (skewers of hefty – in a good way – beef) are presented alongside a lit sprig of rosemary whose wispy smoke perfumes the table. Chicken breast is a tough cut to make interesting, but Condor's version starred shredded chook meat cloaked by a mustard-coloured sauce fizzing with the citrus sting of Peruvian aji tamarillo chilli does a nice job of holding eaters' interest. Across South America, empanadas come in different shapes, sizes and DNA make-ups. At Condor, Argentine is one of the possibilities: which is, moulding a fine wheat dough into a svelte, pastie-like shape. They're dainty, splendid things: maybe too dainty. The dough in the chicken empanada was too fragile to be picked up and eaten by hand: a KPI, I feel, for the genre. I don't eat Tasmanian salmon, so I'm not the person to ask about what the tiraditos or causa – both made with the controversial farmed fish – taste like. What I can say is that the goldband snapper ceviche features similar brightness and zip as the ones I ate at market stalls and cevicherias in Lima: the presence of golden kernels of corn and fat crescents of red tomato denoting this cured seafood dish as Peruvian in style. Dessert options are limited to either the chocotorta (think of it as an Argentine tiramisu) or flan: a robust, cooked custard pocked with bubbles that's presented with a rosette of lush dulce de leche caramel. While there are many things to like about Condor, not everything is sweet-as. The amount of arable land on a table for two is wanting. While the caipirinha cocktail spiked with the grassy punch of cachaca speaks to an on-brand drinks list, it'd be great to see more South American wines on offer, especially by the glass. I also get the impression that Condor is still working out whether it wants to be formal or friendly. While a kitchen cooking daily from noon till close screams casual and approachable, standoffish service says otherwise. Staff interact with guests in a way that makes me wonder if showing emotion is frowned upon in Latin American circles. Yet when waiters are looking after friends, they move and talk with the kind of joyousness we all hope to find in good neighbourhood restaurants. If team Condor can address these points, there's every chance that this cool South American debutant might really soar.

Culinary retreat in Perthshire
Culinary retreat in Perthshire

West Australian

time5 days ago

  • West Australian

Culinary retreat in Perthshire

Like Gordon Ramsay, Chris Rowley is a fair-haired Scottish-born chef. But in contrast to Ramsay — especially a peak Kitchen Nightmares-era Ramsay — he's an amiable, chilled-out character when dealing with amateurs in the kitchen. It's this temperament that makes his cooking class more a pleasure than a pain in the neck. We're at Ballintaggart, a rustic-chic farm retreat that Chris runs in partnership with his brother Andrew. Nestled above the River Tay in the hills of Perthshire, close to the whisky distillery town of Aberfeldy, Ballintaggart welcomes both day and overnight guests. A converted stone farmhouse here can sleep up to 14 guests — 10 adults and four children — while the Rowleys manage other spruced-up cottages on site as well as accommodation, food shops and dining spots in the local area. This includes the riverside Grandtully Hotel, a five-minute drive from here, and the village store in Kenmore, by the shores of Loch Tay, 30 minutes away by car. We've come to Ballintaggart for the food. After a caffeine boost with a slice of light, lovely lemon drizzle cake by the log burner in a wood-beamed, high-ceilinged converted barn, we're invited into the adjacent sleek kitchen for our cooking master class. It's led by Chris, who was born in Edinburgh, where he retrained as a chef at the Leiths School of Food and Wine, having previously worked in financial services in London. He was, he says, attracted to Perthshire because he remembered happy family holidays here as a child and when the chance arose to start a culinary-driven retreat at Ballintaggart, where he could move with his wife and children, it was impossible to resist. Whether it's hosting weddings or other private events, 'Slow Sunday' lunches or 'Feast Nights', seasonal ingredients play a key role at Ballintaggart with carnivores, pescatarians, vegetarians and vegans all catered for. Herbs, fruits and vegetables grow at the farm's meadows, gardens and orchards and produce is sourced from the surrounding area, which is blessed with plentiful fish and game from its lochs, rivers and moors. Being equidistant from both east and west Scottish coasts means seafood is also fairly easy to procure. 'We get a lot of people coming here who are keen to go away for a food escape,' says Chris. 'They will either book a cooking class or one of our chefs will go and cook for them at the farmhouse one night and they'll maybe do self-catering for the rest of their stay.' Following Chris' instructions, we prepare monkfish ceviche, marinating it with chopped chilli, citrus and pickled gooseberry. Then we season slabs of venison and new potatoes doused in a Highland rapeseed oil. We also conjure a salsa verde with sage, tarragon and chives from the Ballintaggart herb garden. As the ceviche settles, we bring the venison out to Chris, who's firing up the barbecue on the terrace. There are rousing views of the Tay Valley in the background and the cooking aromas and sizzles soon have our appetites raging. Fortunately, it's not long before we're back inside, seated at the dining table in the barn, enjoying these flavoursome and filling dishes. We compliment ourselves on our graft, but we know most credit goes to the produce, farmers, fishermen and chefs of bonnie Scotland. + Another local overnight alternative is Townhouse Aberfeldy, which has nightly B&B rates from around $200. See + To help plan a trip to Scotland and Britain, see and + Steve McKenna was a guest of Visit Scotland and Visit Britain. They have not influenced this story, or read it before publication.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store