An East Lancashire restaurant, which is widely regarded as one of the region’s best culinary experiences, has launched its Christmas menu.

The seasonal menu at The Three Fishes, run by Nigel Haworth, will be served as an all-encompassing event and will run up until Christmas Eve.

Set in the heart of the Ribble Valley, it showcases exceptional produce and is focused on transporting food straight from its organic garden to plates.

Options are also available for vegans and pescatarians with a fully plant-based alternative menu available.

Launched on November 27, the seasonal menu will be available as either a five-course or eight-course offering from the restaurant’s farm-to-fork selection.

Priced at £49 for the five courses or £79 for the eight courses, it can be served either for lunch or dinner, with the option to order matched wines to accompany.

Chef Patron Nigel says: “Christmas is one of my favourite times of year at the restaurant. It’s perfect for gathering friends, family or work colleagues together.

“It was also important for me to offer something different between Christmas and New Year’s Eve, when people are available and still want to go out but are sick of turkey and Brussels sprouts.

“A lot of work has gone into putting the menus together, all of which utilise the most incredible produce, so I can’t wait for people to experience them.”

Highlights from the menu include an English onion soup, with miso, coconut and sesame croutons and king scallops steamed with ginger and salsify, served with fermented black rice and yeast sauce.

In addition, a take on Christmas favourites including red leg partridge has been wrapped in puff pastry accompanied by confit leg meat, brussels sprouts and lemon thyme gravy and a Christmas pudding souffle with woodruff ice cream.

Special menus are also available on Christmas Eve, Christmas Day, Boxing Day and New Year’s Eve.

On Christmas Eve, four or six courses will be available with guests welcomed with a glass of Joseph Perrier Champagne and a festive snack.

The menu will include a white beetroot soup with smiji mushrooms and smoked salted croutons; langoustine with Perigord truffle, charcoal roast Jerusalem artichoke, and shellfish foam followed by a venison wrapped in butter puff pastry.

Christmas Day an eight-course menu is on offering and includes a Cornish cock crab with brown meat pate; a free-range turkey with festive trimmings and a traditional Christmas pudding and a selection of cheeses and chocolates to finish.

Between Boxing Day and New Year’s Eve, the Chef Patron will host three special nights.

On December 27 is ‘Nigel’s favourites’ and includes Andrew Fairlie’s smoked lobster and Pierre Koffman’s pistachio souffle.

 Nigel’s Italian tour arrives on the 28th and includes dishes such as Tuscan ribollita, veal saltimbocca and Venetian tiramisu.

Finishing the year in style, their New Year’s Eve menu will feature blue lobster with Oscietra Caviar, pumpkin risotto, beef wellington, BBQ mushrooms and a raspberry and white chocolate desert.