WELCOME RETURN
Chef Nigel Haworth is set to work his magic on The Three Fishes at Mitton, transforming the pub into a place where diners can enjoy a refined yet simple menu using fantastic, locally produced ingredients
For Nigel Haworth his latest venture is something of a homecoming. News that he is taking over The Three Fishes has got the Ribble Valley buzzing with excitement at the prospect of this world-renowned chef creating something infinitely special when the pub re-opens.
There are rumours that he’s aiming to re-establish the pub as the best in the UK.
Well why not? He’s the chef that won the Great British Menu with his refined take on a Lancashire hotpot. Since then he’s developed things even more with his stunning seasonal dishes that put sustainability, simplicity and local-sourcing at the heart of everything he does.
“The Three Fishes is a very exciting project and what’s more it feels right,” says Haworth, who first opened the hugely successful Mitton inn 17 years ago – his first venture into the pub market.
“It’s a new chapter for me. There’s a lot of work to do but it’s a great site with so much potential including the possibility of growing and working the land around the property,” he says.
Alongside plans for an on-site permaculture plot to cultivate an orchard and grow vegetables, herbs, shoots and flowers, Haworth is also hoping to source from small local growers, forming a co-operative that has mutual benefits: “The permaculture plot will be growing everything naturally,” he explains. “With Brexit I thought the country in general would be concentrating on more homegrown fruit and vegetables, but it seems the opposite is happening, which I don’t quite get.
“Our plan is to have the two-acre permaculture plot underway by next year. It’ll be an exciting new addition that will open up a world of possibilities. Permaculture encourages us to be resourceful and self-sufficient, by developing harmonious, efficient and productive systems, in essence it is the design of an ecologically sound way of living.”
Haworth’s Three Fishes venture represents a collaboration with Martin Aspinall, a trustee of the surrounding Standen Estate, who adds: “With Nigel at the head of an amazing team we are excited to develop a new dining experience that will grow on the success of The Three Fishes’ historic success.”
Eighteen months in the making, Haworth recalls: “I bumped into Martin a while back and we both said the same thing, ‘The Three Fishes!’ It’s a joint venture that we are both incredibly passionate about.”
The historic building, located in the heart of the Ribble Valley, remains in remarkably good shape despite the pub being closed for just over two years. The exterior and interior are to be fully renovated and refurbished – the interior refurb being overseen by Haworth’s interior designer wife Kathrine along with Martin Aspinall.
“The interior will definitely be very relaxed and much softer than it was before – I felt that the last refurb the pub went through never felt right. It was too restaurant-diner based, it was all wrong.
“I want to soften everything, I know what I feel and like when it comes to interior décor – I want everything soft and polished with a patina. It has to be workable too.” With the same approach to the land the interior and exterior refurbishment will be a sustainable one, using locally sourced natural materials along with reclaimed and recycled furniture where possible, creating a long-lasting environment with minimum impact on the surroundings.
While the pub’s layout will remain the same, with the bar on the upper level, there will be a private dining area on the lower level of the pub – which will accommodate dining for a private party of 10 to 12 or for a larger gathering of up to 30.
The upper level of the pub will cater for up to 60 diners and outside, a newly landscaped area will seat around 30: “While extending the outdoor dining area is something I always wanted to do, there were obstacles, but now is the ideal time to future proof the pub to a certain extent should there ever be a time in the future when indoor dining isn’t allowed.
“Having an outdoor dining area also means that guests can enjoy the fantastic views over the beautiful Ribble Valley countryside.”
Haworth adds: “It’s not going to be like The Three Fishes of old, which at its height was serving between 200 and 500 covers per day. We’re going to cut that right back and simplify things.”
As chef patron and managing director, he is already starting to put a team together and intends to be hands-on in the kitchen: “As part of the refurbishment we are installing a brand-new kitchen, one that is energy efficient and uses the minimum amount of our natural resources. The Three Fishes, as it was, was heavily geared to being a gastro pub and that meant heavy duty gear in the kitchen – focusing on up to 300 covers per day. The new kitchen will be lighter, more refined and more intimate, looking to facilitate up to 150 diners a day.
“I have been really looking forward to the time when I can start being creative again. I want to inspire the chefs I am going to be working with. I like it when I can motivate a team that sees my vision and my style of cuisine.
“I really want to enjoy this new chapter, it’s going to make me very happy,” says Haworth, who was awarded a Michelin Star with Northcote, which he held for over two decades. “In future, if Michelin deems the food at The Three Fishes worthy of a star that’s fine. If it happens it happens but it’s not one of my goals.”
Since he left Northcote three-and-a-half years ago, Haworth has travelled the world cooking in Dubai, California, Ireland, Spain and Portugal: “We had some great times,” he recalls. “I also did some work in London cooking for various people. But right now, I want to get back to doing my own thing, choose my own destiny and I am so full of anticipation about what we are doing at The Three Fishes.”
