As work continues apace, the soft opening for the Three Fishes will be the evening of 10th November with the official, full opening on 12th November. Photography: Kirsten Platt
The legendary Three Fishes is gradually taking shape and is all set to open its doors next month. The pub is undergoing a complete transformation under the watchful eye of chef Nigel Haworth, who took on the pub in a joint venture with Martin Aspinall, a trustee of the Standen Trust.
Nigel explains: “There has been little core investment in the building over the past 20 years, so we are making a fresh start – time and technology have moved on.”
While the pub previously had very limited outdoor seating, a terrace area at the rear of the pub is being landscaped with stone flags, railway sleepers and beautiful plants – this will be an area that will feature an exclusive Chef’s Table, seating 12 diners served by chefs, who will have a charcoal grill to cook alfresco for Chef’s Table guests. The new outdoor terrace will have up to 50 covers, southern facing with views over the Ribble Valley towards Kemple End, and when the weather becomes inclement there will be a retractable roof to keep guests warm.
Behind the scenes is a new state-of-the-art kitchen, designed by Nigel and the team at CHR Equipment in Preston.
Nigel explains his plan and vision for the growing area at the Three Fishes when he talks about sustainability, permaculture and capturing the essence of flavour by growing heritage seeds organically and with seasonality. Chickens will roam in the edible forest, fruit, vegetables, herbs, and shoots will be grown and wild produce will be foraged.
The one-acre plot, which is adjacent to the pub will be prepared by Danielle Strain in a permaculture ethos, no chemicals or fertilisers – just working completely in harmony with the natural world. Seeds will be planted over the coming months in readiness for spring: “We will be growing vegetables from seeds that have been chosen purely for their flavour – which is my main goal to seek out flavours for the menu which will be changing with the seasons. It is a farm to fork ethos, where flavour comes before looks and the ingredient is king.”
The interior of the Three Fishes is also undergoing a huge transformation – the building has been totally stripped and re-wired. Apart from the original bar, which is having a traditional oak bar top, the rest of the interior will be a mix of classic and contemporary furnishings and feature lighting. The interiors have been carefully crafted by Kathrine Haworth, Nigel’s wife who, with Martin Aspinall have taken inspiration from the heritage of the Ribble Valley.
A stone archway in the middle of the pub marks the start of the private dining area. Separated by sliding oak doors, the two areas of 18 and 12 seat a total of 30 people, this area is ideal for small conferences, birthday parties or christenings. The table of 12 which can be booked separately offers private and intimate dining for business or pleasure with its own self-contained drinks area and large flat screen TV, ideal for business presentations or private gatherings.
Nigel concludes: “We are very much looking forward to opening, it’s a very exciting time for us.”
Mitton Road, Mitton BB7 9PQ