After months of blood, sweat and renovations The Three Fishes in Mitton has finally opened its doors to the public.
Owner of the business and Michelin-starred chef, Nigel Haworth, said The Three Fishes is just how he imagined adding that his team are prepared to put in the hard work in order to make it one of the best pubs in the country.
Nigel Haworth first took-over The Three Fishes in Mitton in 2004, transforming it over the course of a decade from a derelict shell into one of the UK’s most iconic pubs – winning multiple awards for its food and service.
After it went back on the market two years ago, Nigel decided to take on the business and transform it into a sustainable and food-focused pub with a farm-to-fork ethos.
Renovations began back in July and Mr Haworth says the pub is now “everything” he wanted it to be.
He said: “It’s elegant and where we wanted it to be.
“The last refurbishment of the Fishes was all wrong and created more of a diner feel. We have now taken it back to a more classic and contemporary feel."
The Three Fishes officially opened last Wednesday (17 November) - a date that was delayed from the end of October due to “delivery issues” and also the fact that Nigel had to self-isolate due to Covid-19.
Nigel said: “The first week of opening has been terrific. People have been very kind and they have enjoyed the pub.”
Nigel added that “reservations have been hard to get as we have kept numbers very restrictive”.
Currently, the pub only allows bookings of up to 40 people at a time but they will be “easing” more numbers through the door in December.
Mr Haworth said: “We’re trying to be cautious so that we don’t get it wrong. When everything is new, including systems and staff, they need time.
“The only thing that we can do is to try and allow them time to breathe and develop.”
While most of the internal renovations are complete, Nigel added that there are still a few “little bits” that need doing outside – and they are also preparing to put up Christmas decorations for next week.
One of the most unique aspects of the pub is that staff are using their own land to fulfil “a long-held dream” and grow their own produce and Nigel says some of this is still in the works.
There is a one-acre vegetable garden where they will grow only heritage seeds, and produce wonderful, flavourful vegetables.
A huge polytunnel is tucked away behind their main growing area fulfilling requirements for herbs, salads and crops needing more warmth and sunlight.
Nigel said: “Most of the planting is done outside. We haven’t planted the orchard yet and we haven’t planted one bed. But we have just finished the growing areas.
“Now we just need to start thinking about getting it ready for next year.”
The Three Fishes menu will also change as the seasons do and they will source their meat locally.
Nigel said that their current menu consists of steak and squid with fermented cabbage, Jerusalem artichokes with a crispy topping, as well as succulent pear and chocolate.
They also currently specialise in Lake District lamb Herdwick lamb with white English turnips and pak choi.
Nigel concluded that he still has ambitious plans of making The Three Fishes the best pub in the country, adding that it will take time and effort.
He said: “I still hope to make The Three Fishes the best pub in the country – but we have an awful lot of work to do and it will take a lot of time.
“We are going to work hard at developing the team and that’s really what it’s all about when you’re starting a new journey with a restaurant or pub – but we will get it there!
“Locally, this journey is going to be a really interesting one that we can develop. I hope we can be one of the beacons of the local area.”
If you want to make a booking at The Three Fishes, a booking deposit is required (£25 per person for lunch, £35pp for Sunday lunch and £50pp for dinner).
If you cancel with less than 48 hours notice staff reserve the right to withhold the deposit.
You can make your booking over on The Three Fishes website: https://www.thethreefishes.co.uk/book/
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