WHEN top chef Nigel Haworth wants to take a night off from the kitchen and be wined and dined, he looks no further than his local pub.

The chef and patron of Northcote Manor Hotel and Restaurant in Langho, Blackburn, was so impressed by the tasty tucker at his local, the Lord Nelson, that he nominated it to be featured in a prestigious hospitality guide.

The second Caterer and Hotelkeeper Industry Guide brings together a diverse range of restaurants and pubs chosen by top celebrities and figures within the food industry - and also includes restaurants run by first-class cooks such as Antony Worr- all-Thompson.

Nigel, a former Egon Ronay Chef of the Year, said: "The Lord Nelson is a friendly, typical village pub and has a brilliant landlord.

"It is an authentic British pub and the food is very good. They do traditional dishes but sometimes they get fresh crab and make crab salad or pan-fried seabass. It is just something a little bit different from the norm."

Bill Stopford, 50, landlord of the Langho pub, said: "We are just an ordinary little pub and serve honest food, which is why we were so pleased that Nigel nominated us.

"He is at the very top of his profession. If he likes the food, then we must be doing something right.

"Some restaurants mentioned in the guide are run by cooks who appear on shows like Ready Steady Cook, which is why it is a big thing for us to be among them. It is great recognition.

"It did really surprise us. We are proud to be recognised for what we are - a friendly pub serving good food."

The Lord Nelson is one of just two eateries from Lancashire featured in the guide, alongside The Angel at Hetton. Mr Forbes Mutch, Editor of Caterer and Hotelkeeper, said: "Who better to recommend their favourite lunch-time or evening haunts than the people who expect the best service, food and ambience? Our last guide proved popular and I hope this will be a useful addition."

Bill's partner Gail Slater, 31, does most of the cooking and is a self-taught chef.

Gail started by waitressing and later progressed to working in the kitchens, where she learned most of the tricks of the trade.

She revealed: "I haven't had any training. It is just little bits I have picked up here and there. The menu is very traditional Lancashire but I will do special dishes and, if people request a dish in advance, I can usually rustle it up."

Nigel added: "A lot of top chefs are self-taught such as Nick Nairn and Raymond Blanc."

The pub features many traditional dishes such as rack of lamb and also includes continental dishes picked up from Bill and Gail's holidays abroad.

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