Nigel Haworth was the driving culinary force behind the Northcote for over three decades and now sits at the helm of The Three Fishes, where as chef patron he serves a sustainable farm-to-fork menu.
Nigel was born in Whalley, Lancashire, where his food roots remain to this today. From his initial training in Lancashire, he embarked on a culinary journey covering London, Scotland and Switzerland, before returning home to take over as Head Chef at Northcote Manor in 1984. By 1995, Nigel was celebrating the Egon Ronay Chef Of The Year award. Just a year later, he gained his first Michelin star.
As a chef, Nigel has helped define the path of modern British cooking through his championing of regional produce and traditional dishes, inspiring countless others to follow his local, seasonal model. He has also become a popular presence on TV with appearances on shows including Masterchef, Great British Menu and Saturday Kitchen.
For more than three decades, Nigel was the driving culinary force behind Northcote. In that time, he transformed its unique location in the small village of Langho, Lancashire, into a place of gastronomic pilgrimage.
Today, Nigel is still writing new chapters in his incredible story, with the opening of The Three Fishes in Mitton.
Nigel also shares his extraordinary skills, knowledge and talent through partnerships with global brands and businesses, who rely on the expertise of the NH Brand to ensure similar success.
The Three Fishes
The Three Fishes pub is a culinary haven nestled just outside the charming village of Whalley, Lancashire, where gastronomy meets tradition in the heart of Lancashire.
Farm to Fork ethos
At The Three Fishes, Nigel has created a one-acre vegetable garden with the help of their resident gardener. Growing only heritage seeds, producing wonderfully flavourful fruits, salads and vegetables.
A huge polytunnel is tucked away behind the main growing area fulfilling the requirements for herbs, salads and crops which need more warmth and sunlight. They are also planting an edible forest which will give me the real taste of orchard fruits, focusing on heritage varieties.
Nigel and the team have worked tirelessly to ensure everything grown is selected for maximum flavour and minimum impact on the land. The permaculture, no-dig approach works in harmony with nature – protecting and enhancing biodiversity, in order to create a sustainable platform to work from. Nothing tastes quite the same as freshly picked produce, and all of their dishes harvest the benefit of using the freshest of ingredients.
Northcote
Nigel took over the kitchens at Northcote in 1984 and earned a Michelin Star in 1996. Establishing and growing Northcote was a labour of love that resulted received global recognition for Nigel’s achievements. The Hotel and Restaurant grew over thirty years from a five bedroomed restaurant with rooms to a boutique 26 bedroom Hotel, with a Cookery School, Chef’s Table and Private Dining.
Nigel also established one of the jewels in Northcote’s crown – the annual gastronomic event, Obsession, which celebrates great food, wine and a meeting of friends, old and new.
Beyond the kitchen
Nigel Haworth’s culinary influence extends far beyond the walls of the Three Fishes Pub, reaching into the homes of countless food enthusiasts through his notable appearances on television.
A familiar face on the small screen, Nigel has graced the kitchens of popular cooking shows, such as Saturday Kitchen, James Martin’s Saturday Morning and Sunday Brunch, showcasing his expertise and infectious passion for British cuisine.
Notably, his participation in the Great British Menu has earned him acclaim as a contestant, where his Lonk Lamb Lancashire Hotpot saw him win the main course. His main course in 2009 for the banquet for the Troops and went on to appear for over 5 years as a judge.
It’s not just about the flavours on the plate; it’s about sharing the narrative of Lancashire’s culinary legacy with a wider audience, inspiring a new generation of food enthusiasts.
Nigel’s cooking and television presence not only highlights his culinary prowess but also underscores his dedication to promoting the diverse and exceptional ingredients that Lancashire has to offer. Through the lens of the camera, viewers get a glimpse of the same commitment to quality and innovation that defines the Three Fishes.