The idea of the 'Tea Room at Little Lever' came about in August 2006 when Kathy and Paul Richardson were looking for a small premises for a Cafe or Dining Room which would only require them to work during the daytime hours. This was after Kathy had spent 20 years owning and running late evening fast food outlets and Paul had retired early after some 40 plus years in the entertainment business.

Upon viewing an empty former Book Keeping suite of offices in Little Lever, the main room, which was partially wood panelled, seemed immediately to shout out 'Tea Room'. From there on the idea developed to what it is today.

After some four months of obtaining planning consents, carrying out substantial alterations and refurbishment and creating and equiping the kitchen area from scratch, the 'VILLAGE TEA ROOM AT LITTLE LEVER' opened in February 2007.

Although the basis of the Tea Room is centered upon 'TAKING TEA', in addition to this, Kathy and Paul were keen to provide a complete menu based on traditional home-cooked food - as remembered from their childhood days. To keep to this high standard the basic rule of thumb was - ' No chips - No fizzy drinks - Use highly respected brands of ingredients rather than save the odd shilling or two'

This was further enhanced when a range of traditional soft drinks from the 'Temperance Bar' era was added to the menu. These are sourced from the last remaining Temperance Bar in England - Fitzpatricks at Rawtenstall.

The Tea Room opens seven days a week. On Sundays, in addition to the normal menu, it offers a traditional Sunday Roast Lunch.

In June 2007, after two months of construction, the 'Garden Terrace' was opened. Although this was co-incidental with the introduction of the smoking ban, the main reason for building it was to provide better access to the loo and to provide an attractive outdoor dining area. Since it is a sun trap on those days when we are lucky enough to have some, it has proved to be very popular with the customers.

All in all, inside or outside, Kathy and Paul feel that they can now offer to their customers a rarely found environment and dining experience.