The Joys Of Spring
With warmer days and lighter nights it’s time to check out the new seasonal menu at the Three Fishes, while outside the perma-culture plot will soon be yielding organic fruit and vegetables. Photography: Allen Markey
The arrival of spring has seen the Three Fishes at Mitton spark into life with a fresh new seasonal menu featuring aged Hereford beef, white asparagus and truffles, monkfish and pink prawns with a hibiscus sauce, finished beautifully with a blood orange and mango soufflé accompanied by brown bread and a marmalade ice cream, which Paddington Bear would be envious of!
The wine pairing has been expertly put together by Hannah Taylor, the pub’s passionate assistant manager and wine specialist.
Nigel Haworth’s ‘farm to fork’ ethos is at the heart of the Three Fishes. The one-acre plot and polytunnel are set to be planted in late March, as he explains: “We have chosen some interesting heritage varieties of vegetable to grow. The plot and polytunnel are set to be planted and grown by the perma-culture method, renowned for its ‘no dig’ philosophy which retains all the goodness in the soil and is environmentally sustainable to nurture a flourishing natural ecosystem.”
The Heritage seeds to be planted include Aztec broccoli, Hispi cabbages, Tokyo turnips, Cima di Rapa as well as specialist potatoes, shallots, celeriac, leeks, courgettes, beetroot, globe artichokes and puntarella chicory – reinforcing Nigel’s sustainability promise.
The Three Fishes will benefit from the supply of organic fruit and vegetables throughout the Summer and into the Autumn. In the large vegetable bed nearest the state-of-the-art kitchen, herbs and edible flowers will be grown for micro-salads as well as decorative blooms for the restaurant and terrace tables.
“When guests come to dine at the Three Fishes, they can see the ingredients growing 50 yards away – that’s very important to us,” adds Nigel.
The gardens at the Three Fishes have been designed by international garden designer, Bunny Guinness and feature the summer terrace that will seat up to 45 guests, who will be able to enjoy food from the Charcoa grill in the Ribble Valley sunshine with specially crafted cocktails and a delightful afternoon tea, which will run from Wednesday through to Friday between 2.30pm and 5pm, and will be available to book from 1st April 2022.
THREE FISHES PRIVATE DINING
If you’re planning a special celebration, a small intimate wedding, a gentlemen’s dinner or a catch-up with friends, why not take a look at the stunning private dining facilities at the Three Fishes. With its roaring wood burning stove and flag floors, the area is perfect for birthday celebrations, wedding anniversaries and family gatherings. The private dining room is split into two areas and can accommodate 14 on the beautifully restored mahogany table or larger groups of up to 35 in the oak beamed adjoining room. The two private dining areas are available for use either as a pair or individually, separated by a large oak sliding door ensuring privacy isn’t compromised. This allows for private, intimate dining for not only pleasure, but also business as the dining room is equipped with a large flat screen with media conferencing capabilities. There are a variety of menus available, ranging from the seasonal menu to a bespoke menu designed by Nigel.
FRONT OF HOUSE
General manager: Jessica Moretti
Leading the 11-strong front of house team at the Three Fishes is general manager Jessica Moretti. With a background in retail management, Jessica has found her niche in hospitality and leadership: “I love it!” says Jessica, who is responsible for greeting guests on their arrival.
“I was brought up with the saying, ‘You never get a second chance to make a first impression’, and I think that’s very true. We want everyone to enjoy the brilliance of the Three Fishes. It’s more than just a four-course menu, it’s a culinary journey that we take with our guests.”
Jessica adds: “As a team, we are all heavily invested in Nigel’s ‘farm to fork’ ethos, we believe in him 100 per cent! It’s an absolute pleasure to work here and we are always looking to evolve – every day we strive to be the very best.”
Assistant manager: Hannah Taylor
Hannah who has worked in various roles in restaurants in Melbourne and Sidney, Australia for over 10 years, says: “I worked in a bio-dynamic restaurant in Australia so when I heard about the Three Fishes and Nigel’s sustainability ethos, I immediately wanted to be part of the team!”
With her aim to become a Master Sommelier, Hannah honed her skills and has WSET Level 1&2 qualifications.
One of Hannah’s main roles at the Three Fishes is helping choose the wine list and the wine flight to accompany the seasonal menu: “We recently had scallop and langoustine ravioli on the menu and we paired it with a white port. The citrus notes really livened the flavour of the shellfish. It was amazing!”
Mitton BB7 9PQ