Born and bred in Whalley, Nigel Haworth’s journey into the world of cooking began right at home, deeply rooted in the traditions and flavours of his county. After honing his skills across various culinary capitals— from London to Scotland and Switzerland — Nigel returned to his roots, taking the helm at Northcote Manor in 1984. Under his stewardship, Northcote transformed from a quaint village eatery into a Michelin-starred destination, making the village of Langho a beacon for gastronomes.
For nearly four decades, Nigel Haworth has not only elevated British cuisine but also steadfastly championed the use of regional produce and the revitalization of traditional dishes. His influence has inspired a generation of chefs to embrace and innovate within the British culinary scene. Today, Nigel continues to weave his magic, most notably through his beloved establishment, The Three Fishes in Mitton, and his ongoing collaborations with global brands that seek the hallmark of quality that the Nigel Haworth Brand represents.
FOUR sits down with the Chef to find out more…
Tell us a bit about your background and what led you to become a chef….
I wish I had one of those interesting, deeply meaningful stories to tell, but to be honest, I haven’t. I don’t remember when exactly, but one day, I just woke up and thought, ‘Cooking would be an interesting career path’. Then, I worked my way up from the bottom, kept my head down and managed to land some great jobs over the years.
You’ve had a remarkable journey, from training in Lancashire to working in London, Scotland, and Switzerland. What pivotal moments in these experiences shaped your culinary philosophy?
There have been many pivotal moments, some small, some much bigger, but all an important part of the journey. Each location offered unique lessons. In London, I learned the importance of precision and presentation, while Scotland introduced me to the beauty of fresh seafood and game. Switzerland re-refined my techniques in fine dining. These experiences taught me to respect ingredients and cultures and ultimately shaped my belief in the importance of regionality and seasonality in cooking.
What inspired you to champion British cuisine, especially regional produce, as the cornerstone of your cooking?
I’ve always believed that British cuisine has so much to offer, especially when we highlight its regional diversity. The local farms and producers in Lancashire provide exceptional ingredients that deserve to be celebrated, and I grow a lot of produce in the gardens of The Three Fishes. By championing British cuisine, I aim to showcase the incredible flavours and traditions that our regions have to offer, elevating them to the forefront of culinary conversation.
When you took over as Head Chef at Northcote Manor in 1984, what vision did you have for the restaurant? Did you anticipate its transformation into a Michelin-starred destination?
My vision for Northcote was always to create a restaurant that not only offered exceptional food but also a warm and inviting atmosphere. While I hoped for accolades, the focus was always on quality and experience. The Michelin star was a delightful outcome that came from our dedication to excellence and lots of hard work.
Achieving a Michelin star is no small feat. What do you think contributed to your success in maintaining this prestigious accolade for so many years?
Consistency and a passion for quality are key, as well as just working really hard to strive for excellence. We focused on using the best ingredients and constantly evolving our menu to reflect the seasons. Additionally, nurturing a talented and dedicated team ensured that every dish met our high standards.
You’re recognized as a pioneer in modern British cooking. What defines modern British cuisine for you, and how do you see it evolving in the coming years?
Modern British cuisine is about embracing our culinary heritage while being open to global influences and modern cooking techniques. It’s a celebration of our local produce, presented in innovative ways. I see it evolving as more chefs experiment with fusion styles and sustainable practices, allowing British cuisine to continue to grow and adapt while staying true to its roots.
Can you talk about the importance of regional British produce and how you’ve used it to create dishes that are both contemporary and rooted in tradition?
Regional produce is at the heart of what I do. Each dish I create reflects the unique flavours of Lancashire and the wider British landscape. For example, I might use local game or seasonal vegetables in a contemporary context while still respecting traditional cooking techniques. This approach allows me to honour our culinary heritage while offering something fresh and exciting.
After your success with Northcote, you opened The Three Fishes in Mitton. What inspired this new venture, and how does it differ from your previous projects?
The Three Fishes was born out of a desire to create a relaxed pub atmosphere that still focuses on quality Lancashire food, yet it’s more relaxed than Northcote. We focus on great food, of course, but we’re also big on the local community and love having locals in for a few drinks or even a BBQ in the summer months.
What can diners expect when they visit The Three Fishes?
Diners can expect a warm welcome and a menu that showcases the best of local produce. A defining concept is our commitment to seasonality; we change our menu regularly to highlight what’s fresh and grow much of the produce on-site in our 1-acre organic gardens. The menu changes all the time, but one standout dish might be our rare breed pork fillet alongside deep-fried pig cheeks, rich olive oil mash and cavolo nero harvested from our garden. It’s deeply comforting, as you’d expect from a pub at this time of year, but we use outstanding ingredients and expert cooking techniques.
You’ve been a familiar face on popular TV shows like MasterChef and The Great British Menu. How has your presence on television influenced your career and your approach to cooking?
Television has provided a fantastic platform to share my passion for British cuisine with a wider audience. It’s allowed me to connect with home cooks and inspire them to explore regional ingredients. My approach to cooking has become more inclusive, focusing on making fine dining accessible and encouraging people to appreciate the art of cooking at home.
What role do you think media plays in shaping the future of cuisine, especially when it comes to educating the public about regional and seasonal ingredients?
Media plays a crucial role in promoting awareness of regional and seasonal ingredients. TV shows, articles and social media can educate the public about the importance of supporting local producers and the benefits of eating well. This visibility helps foster a greater appreciation for the diversity of British cuisine and encourages people to make informed choices.
After four decades in the industry, what would you say has been your greatest contribution to British cuisine?
I believe my greatest contribution has been advocating for the value of regional produce and helping to redefine British cuisine on the global stage. By showcasing the richness of our local ingredients and encouraging others to do the same, I hope to have inspired a new generation of chefs to explore and celebrate the culinary heritage of the UK.
As you continue to collaborate with global brands and share your expertise, what does the future hold for Nigel Haworth? Are there any new ventures or projects on the horizon?
The future is exciting! I’m looking at various collaborations at the moment, and I’m also passionate about mentoring young chefs and sharing my knowledge through workshops and cooking classes. There may even be a new project in the works that focuses on sustainability and innovation in British cooking — stay tuned!
Hero and above images © Kyle Mac Photography
The Three Fishes
Mitton Rd, Whalley
Clitheroe BB7 9PQ
United Kingdom
Web: thethreefishes.co.uk
Tel: +44 1254 826666
Email: reservations@thethreefishes.co.uk
Instagram: @thethreefishesmitton
Facebook: @thethreefishesmitton