Nigel Haworth - Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream

Nigel Haworth - Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream

Nigel Haworth's Great British Menu: Lancashire Hotpot Recipe With Lamb & Pickled Cabbage
pin 3
Northcote is a luxury country hotel in Lancashire offering weekend breaks and featuring a Michelin starred restaurant with fine dining and cookery school run by Nigel Haworth and Lisa Allen. So if you looking to treat yourself to a visit to a boutique hotel, look no further than Northcote.

Northcote is a luxury country hotel in Lancashire offering weekend breaks and featuring a Michelin starred restaurant with fine dining and cookery school run by Nigel Haworth and Lisa Allen. So if you looking to treat yourself to a visit to a boutique hotel, look no further than Northcote.

Like her mentor Nigel Haworth, Lisa Allen's food tends to give a playful nod to her Lancashire roots and surroundings, with dishes that are often robust and comforting.

Like her mentor Nigel Haworth, Lisa Allen's food tends to give a playful nod to her Lancashire roots and surroundings, with dishes that are often robust and comforting.

pin 2
The 5th February saw Gaggenau’s third Chef Table dinner at Obsession 17, the gastronomic event at the Northcote hotel. It starred Northcote’s own chef of 30 years, Nigel Haworth, who has made it a place of culinary pilgrimage. While retaining a Michelin star for 20 years, Haworth has helped define modern British cooking, inspiring many chefs to follow his local, seasonal model. His menu included delights like wild red venison with liquorice mole and organic kholrabi. Photography by Allen…

The 5th February saw Gaggenau’s third Chef Table dinner at Obsession 17, the gastronomic event at the Northcote hotel. It starred Northcote’s own chef of 30 years, Nigel Haworth, who has made it a place of culinary pilgrimage. While retaining a Michelin star for 20 years, Haworth has helped define modern British cooking, inspiring many chefs to follow his local, seasonal model. His menu included delights like wild red venison with liquorice mole and organic kholrabi. Photography by Allen…

Lemon meringue pie. Paired with Cordon Cut Riesling, Mount Horrocks, Clare Valley, Australia, 2015. Dessert by Nigel Haworth for Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

Lemon meringue pie. Paired with Cordon Cut Riesling, Mount Horrocks, Clare Valley, Australia, 2015. Dessert by Nigel Haworth for Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

pin 1
Nigel Haworth’s white beetroot, langoustine, caviar, coconut. Matched with Polish Hill, Riesling, Grosset, Clare Valley, Australia, 2015. At Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

Nigel Haworth’s white beetroot, langoustine, caviar, coconut. Matched with Polish Hill, Riesling, Grosset, Clare Valley, Australia, 2015. At Obsession 17 held at Northcote hotel, UK. Photography by Allen Markey.

pin 1
This was diagnosed as Lyme Disease last May, four years after Kirk says he contracted the illness from a tick bite while working in Sydney. He is pictured with his father, Nigel Haworth

This was diagnosed as Lyme Disease last May, four years after Kirk says he contracted the illness from a tick bite while working in Sydney. He is pictured with his father, Nigel Haworth

Nigel Haworth is one of several Accrington & Rossendale College catering students to gain and hold a Michellin Star.  He is co-owner of the outstanding Northcote Manor and showed off his skills with a winning appearance on Great British Menu.

Nigel Haworth is one of several Accrington & Rossendale College catering students to gain and hold a Michellin Star. He is co-owner of the outstanding Northcote Manor and showed off his skills with a winning appearance on Great British Menu.

pin 4
This striking autumnal mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres, resulting in wonderfully tender, moist slices. This recipe is from Northcote’s tasting menu, so to make a full-sized portion you will need to increase the quantity of mutton and artichokes.

This striking autumnal mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres, resulting in wonderfully tender, moist slices. This recipe is from Northcote’s tasting menu, so to make a full-sized portion you will need to increase the quantity of mutton and artichokes.

pin 10
Pinterest • The world’s catalogue of ideas
Search