Say goodbye to the traditional style of pub grub that you might be used to and say hello to some legendary burgers, filthy loaded fries and some of the best chicken wings in town! The Waggon & Horses are proud to bring you Word on The Meat! If you’re in the mood for a mix grill or a succulent rotisserie chicken then you’re in the right place.
Our amazing food will be served in our relaxed and casual restaurant and pull pit, accompanied by Beers from around the world, Local Craft Cask Ales and Ciders, great Cocktails and a sea full of Gin and Rum!
Book A Table
Once we receive your booking we will send you an email to confirm the availability.
No booking necessary during the week
We have around 18 different stained-glass windows dotted across different sections of the pub. Each of the stained-glass windows depict a range of different past Westhoughton events or are related to local areas. For example, we have multiple coats of arms, including Leigh, Hulton, Browne of Brinsop and Ryland.
We wanted to find a way in which we could help chefs and kitchen staff who had been affected by the closures, and what better way than by creating an amazing new food venue. We had a fully functioning kitchen over in the NWCE office, and if you’ve been a Word on The Meat fan from the beginning, we’re sure you’ll remember picking up your meal from our Folds Road venue.
We were getting more and more popular, and it was becoming difficult for us to try and keep up with the demand which led us to our next big venture, Word on The Waggon!
We appreciate all the support we have had from our incredibly humble lockdown beginnings, and we can wait to take you on this next journey with us!
Coffee & Puddings
Our Suppliers & Partners
The Bolton Gin Company started out as a conversation in the pub after ‘one too many pints’. Our home grown team hope our concoctions will represent Bolton in bars — and in people’s drinks cabinets up and down the country!
We are Proud To Say That All Our Beef Is Supplied By John Gilmour Butchers From Scotland, In Particular the Tweed Valley. They Buy Prime Pgi Grass-fed Scotch Beef From Small Batch Sustainable Farms In The Scottish Borders, Then The Beef is Dry Aged In Their State Of The Art Dehumidifying Chiller For A Minimum Of 35 Days So It Can Achieve The Perfect Tenderness.