| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

| GROWING | SOURCING | COOKING | WELCOMING | THE THREE FISHES BY NIGEL HAWORTH |

WELCOME TO THE THREE FISHES

The Three Fishes is a homecoming for me. It was a dream in 2004 to open the Three Fishes and cook regional food, after focusing on fine dining at Northcote for the last two decades. It was a posh staff canteen with over 500 covers some days, people travelled from all over the country to see what we were doing it was an exciting time. Life has now come full circle and the Three Fishes has been brought back to life, beautifully restored, sympathetically and sustainably, keeping the integrity of the listed building at the forefront of our design decisions. It is also the heart of a very special ‘farm-to-fork’ project where we grow our own produce and source the best that the shire has to offer. It’s a joy to be back cooking in this incredible setting and we can’t wait to welcome you home.

Nigel

GROWING

The Three Fishes is surrounded by some of the most beautiful countryside in the Ribble valley and we are using our own land to fulfil a long-held dream. There will be a one-acre vegetable garden, where we will grow only heritage seeds, producing wonderfully flavourful vegetables. A huge polytunnel is tucked away behind our main growing area fulfilling our requirements for herbs, salads and crops needing more warmth and sunlight.
I am planting an edible forest to give me the real taste of orchard fruits, focusing on heritage varieties. We have worked to ensure that everything we grow is selected for maximum flavour and minimum impact on the land.  Our permaculture, no-dig approach works in harmony with nature, protecting and enhancing biodiversity, creating a sustainable platform to work from. Nothing tastes quite the same as freshly picked produce and all our dishes harvest the benefit of using the freshest of ingredients.

SOURCING

We can try, but inevitably we can’t grow everything on site, so we are engaging with only the best regional and national artisan producers; people who share our passion for an organic, sustainable future.
People like Steven Airey in the Lake District, who sources traditional rare breeds of animals. The meat tastes so much better than modern day breeds. Herdwick and Lonk lamb will be found seasonally on the menus. Our game is supplied by Lancashire Game and it is at its best throughout cold winter months. Fish comes from Fleetwood and we use the best Scottish shellfish. We’ve also selected cheese from some of the county’s finest makers for you to sample.

We are even building our own hives to make Three Fishes honey. The opportunities to become as self-sufficient as we can are endless.

COOKING

My cooking has always been true to my roots bringing the attention to detail and precision that you find at the highest level of cookery. My dishes range from contemporary to classic British, showcasing the exceptional ingredients of Lancashire and the best of global cookery.
Working with the team at the Three Fishes, my aim is to deliver some truly exceptional dishes, with zero waste a top priority. The menu will change with the moods and seasons as food inevitably should, there will be no strawberries in winter and no game in spring,  just great seasonal food.

WELCOMING

Over the past few months, we have brought together a team of like-minded people who believe in the journey we have set for the Three Fishes. I have rekindled with staff who have worked with me in the past and we also have new additions who bring all their individual talents to our new venture. We are all incredibly excited to work together as a team and bring this beautiful building back to life and offer exceptional hospitality to all who walk through our doors.

WELCOME TO THE THREE FISHES

The Three Fishes is a homecoming for me. It was a dream in 2004 to open the Three Fishes and cook regional food, after focusing on fine dining at Northcote for the last two decades. It was a posh staff canteen with over 500 covers some days, people travelled from all over the country to see what we were doing it was an exciting time. Life has now come full circle and the Three Fishes has been brought back to life, beautifully restored, sympathetically and sustainably, keeping the integrity of the listed building at the forefront of our design decisions. It is also the heart of a very special ‘farm-to-fork’ project where we grow our own produce and source the best that the shire has to offer. It’s a joy to be back cooking in this incredible setting and we can’t wait to welcome you home.

Nigel

GROWING

The Three Fishes is surrounded by some of the most beautiful countryside in the Ribble valley and we are using our own land to  fulfil a long-held dream. There will be a one-acre vegetable garden, where we will grow only heritage seeds, producing wonderfully flavourful vegetables. A huge polytunnel is tucked away behind our main growing area fulfilling our requirements for herbs, salads and crops needing more warmth and sunlight.
I am planting an edible forest to give me the real taste of orchard fruits, focusing on heritage varieties. We have worked to ensure that everything we grow is selected for maximum flavour and minimum impact on the land.  Our permaculture, no-dig approach works in harmony with nature, protecting and enhancing biodiversity, creating a sustainable platform to work from. Nothing tastes quite the same as freshly picked produce and all our dishes harvest the benefit of using the freshest of ingredients.

SOURCING

We can try, but inevitably we can’t grow everything on site, so we are engaging with only the best regional and national artisan producers; people who share our passion for an organic, sustainable future.
People like Steven Airey in the Lake District, who sources traditional rare breeds of animals. The meat tastes so much better than modern day breeds. Herdwick and Lonk lamb will be found seasonally on the menus. Our game is supplied by Lancashire Game and it is at its best throughout cold winter months. Fish comes from Fleetwood and we use the best Scottish shellfish. We’ve also selected cheese from some of the county’s finest makers for you to sample.

We are even building our own hives to make Three Fishes honey. The opportunities to become as self-sufficient as we can are endless.

COOKING

My cooking has always been true to my roots bringing the attention to detail and precision that you find at the highest level of cookery. My dishes range from contemporary to classic British, showcasing the exceptional ingredients of Lancashire and the best of global cookery.
Working with the team at the Three Fishes, my aim is to deliver some truly exceptional dishes, with zero waste a top priority. The menu will change with the moods and seasons as food inevitably should, there will be no strawberries in winter and no game in spring,  just great seasonal food.

WELCOMING

Over the past few months, we have brought together a team of like-minded people who believe in the journey we have set for the Three Fishes. I have rekindled with staff who have worked with me in the past and we also have new additions who bring all their individual talents to our new venture. We are all incredibly excited to work together as a team and bring this beautiful building back to life and offer exceptional hospitality to all who walk through our doors.

WELCOME TO THE THREE FISHES

The Three Fishes is a homecoming for me. It was a dream in 2004 to open the Three Fishes and cook regional food, after focusing on fine dining at Northcote for the last two decades. It was a posh staff canteen with over 500 covers some days, people travelled from all over the country to see what we were doing it was an exciting time. Life has now come full circle and the Three Fishes has been brought back to life, beautifully restored, sympathetically and sustainably, keeping the integrity of the listed building at the forefront of our design decisions. It is also the heart of a very special ‘farm-to-fork’ project where we grow our own produce and source the best that the shire has to offer. It’s a joy to be back cooking in this incredible setting and we can’t wait to welcome you home.

Nigel

GROWING

The Three Fishes is surrounded by some of the most beautiful countryside in the Ribble valley and we are using our own land to  fulfil a long-held dream. There will be a one-acre vegetable garden, where we will grow only heritage seeds, producing wonderfully flavourful vegetables. A huge polytunnel is tucked away behind our main growing area fulfilling our requirements for herbs, salads and crops needing more warmth and sunlight.
I am planting an edible forest to give me the real taste of orchard fruits, focusing on heritage varieties. We have worked to ensure that everything we grow is selected for maximum flavour and minimum impact on the land.  Our permaculture, no-dig approach works in harmony with nature, protecting and enhancing biodiversity, creating a sustainable platform to work from. Nothing tastes quite the same as freshly picked produce and all our dishes harvest the benefit of using the freshest of ingredients.

SOURCING

We can try, but inevitably we can’t grow everything on site, so we are engaging with only the best regional and national artisan producers; people who share our passion for an organic, sustainable future.
People like Steven Airey in the Lake District, who sources traditional rare breeds of animals. The meat tastes so much better than modern day breeds. Herdwick and Lonk lamb will be found seasonally on the menus. Our game is supplied by Lancashire Game and it is at its best throughout cold winter months. Fish comes from Fleetwood and we use the best Scottish shellfish. We’ve also selected cheese from some of the county’s finest makers for you to sample.

We are even building our own hives to make Three Fishes honey. The opportunities to become as self-sufficient as we can are endless.

COOKING

My cooking has always been true to my roots bringing the attention to detail and precision that you find at the highest level of cookery. My dishes range from contemporary to classic British, showcasing the exceptional ingredients of Lancashire and the best of global cookery.
Working with the team at the Three Fishes, my aim is to deliver some truly exceptional dishes, with zero waste a top priority. The menu will change with the moods and seasons as food inevitably should, there will be no strawberries in winter and no game in spring,  just great seasonal food.

WELCOMING

Over the past few months, we have brought together a team of like-minded people who believe in the journey we have set for the Three Fishes. I have rekindled with staff who have worked with me in the past and we also have new additions who bring all their individual talents to our new venture. We are all incredibly excited to work together as a team and bring this beautiful building back to life and offer exceptional hospitality to all who walk through our doors.

PRIVATE DINING

For private dining bookings of up to 30 people call 01254 826666.