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Lancashire Evening Post
23 Sep, 2018
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Top stories of the week

A round up of the most popular news stories this week.

Latest News
Lancashire could be in for coldest winter in 10 years as forecaster predict four months of snow

Four months of snow has been predicted to hit the UK this winter, including Lancashire, in what is being billed as worse weather conditions than the Beast from the East.

Train services from Lancashire hit after power failure

Inter city rail services to Scotland were affected today after a power loss.

REVEALED: Most popular baby names in Preston, Chorley, and South Ribble last year

The most popular names given to baby boys and girls in Preston, Chorley, and South Ribble have been revealed.

Window firm brings fresh style to Lancashire

We say the eyes are the windows to the soul, so it follows that windows may well be the soul of the home. We look at how these over-looked features can pull the style of your household together.

Promoted by VEKA

Are Lancashire motorists going to see a fall in fuel prices?

Fuel retailers may be set to engage in a price war, the AA has said.

Preston’s nightlife sizzling even though Solita has taken bite out of city’s restaurant scene

Preston is still sizzling despite the shock closure of posh burger bar Solita.

Nicola Jaques: Bunking up at bedtime is such a thrill for the little ‘un

It started with a very special delivery. This package was long overdue and the anticipation for our newest arrival growing by the day for the past week and a half.

Plea after hit-and-run in Blackpool

Blackpool police have appealed for witnesses following a road traffic collision.

Food and drink – A traditional light and airy pud for you to enjoy thanks to Yotam Ottolenghi

"Friands are the light, moist almond cakes popular in Australia, New Zealand and France. Whisked egg whites and very little flour make them wonderfully light, and the ground almonds make them really moist. Traditionally they’re small cakes, but here I tip the batter into a baking dish and cook it whole," explains chef Yotam Ottolenghi.

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