A pub restaurant in the heart of the Ribble Valley has launched a new seasonal farm-to-fork tasting menu.
The Three Fishes in Mitton, run by chef Nigel Haworth, will showcase the most exceptional produce, most of which is grown on-site, across a choice of five or eight courses.
Nigel returned to The Three Fishes in 2021, taking a step aside from Northcote near Langho, and established a one-acre vegetable garden where heritage seeds and deeply flavourful vegetables are grown.
A huge polytunnel is tucked away behind the garden’s main growing area which fulfils the restaurant’s requirements for herbs, salads, and crops in need of more warmth and sunlight.
In planting an edible forest, Nigel has access to an abundance of freshly picked produce meaning the kitchen can use the freshest ingredients, selected for maximum flavour and impact on the land.
The restaurant’s permaculture, no-dig approach also works in harmony with nature – protecting and enhancing biodiversity in order to create a sustainable platform to work from – something Nigel is also passionate about.
On the farm-to-fork menu, dishes change regularly with the seasons, guaranteeing only the freshest seasonal produce is utilised, but guests can expect to feast on standout dishes including starters such as cheese rolls with a fine-dining twist, comprising organic sourdough, whey butter, parsley pesto, and butter bean hummus; Albacore tuna tartar with aioli, basil, lemon gel, and a selection of herbs and leaves from the garden; plus garden squash chowder with spring onions and silky smoked mash.
The tasting menu’s main dishes are just as well thought-out, including the likes of plump, perfectly-cooked scallops served in the shell with smoked tomato, tomato water and garden flowers – perfect alongside a glass of Vouvray Sec from Vigneau-Chevreau situated in France’s Loire Valley; or rare breed pork fillet alongside deep-fried pig cheeks, rich olive oil mash and cavolo nero harvested from the pub’s garden.
A selection of sides are also available, with highlights including vegetable-forward options such as Plancha-roasted organic Hispi cabbage; organic Tokyo turnips in miso butter, or organic courgette fritti in Provençale sauce.
To finish, expect a veritable feast of St James Cheese with figs and The Three Fishes’ own honey; syllabub with wild blackberry, lemon and meringue; apple crumble souffle with Lancashire cheese ice cream, and – of course –classic Lancashire Eccles cakes.
READ MORE: Meet the chef - Nigel Haworth, The Three Fishes Mitton
Nigel said: “My cooking has always been very true to my roots, bringing an attention to detail and precision found at the highest level of cookery, championing my passion for the cooking and food culture of Lancashire, plus the truly remarkable produce I have literally on my doorstep.
“The dishes on the farm-to-fork menu range from contemporary to classic British, celebrating Lancashire ingredients and beyond, with zero-waste a top priority. The menu will change with the moods and seasons, as food inevitably should, and I can’t wait for guests to see what we have to offer.”
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