The Three Fishes

The Three Fishes at Mitton is in the heart of the beautiful Ribble Valley in Lancashire. Expect an immaculate whitewashed listed building, a cross between an Inn and a country pub, a welcoming bar and an original slate floor all warmed by open log fires.

Chef Nigel Haworth earned Northcote its Michelin star back in the mid-nineties and it is still retained by his protégé Lisa Goodwin-Allen twenty-five years later.

Nigel is in the process of planting a one acre kitchen garden with heritage seeds to feed the kitchen through the seasons, and his vision of an “edible forest” is taking place within the grounds; an orchard of rare trees delivering near-medieval varieties which will deliver produce unique to the kitchen from only a stride away. Also, find a huge polytunnel tucked away behind the restaurant fulfilling all the kitchen’s needs for herbs and salads.

Beasts are chosen with care, including the delightfully named Lonk lamb and Herdwick cattle featuring on the seasonal menu with wild game sourced in the Lancashire countryside and fish from just a few miles away at Fleetwood.

Showcasing Lancashire’s exceptional produce – there are no strawberries in winter and no game in the spring – you will find a celebration of seasonal delights like salt-baked beets with horseradish and trout caviar, wild garlic risotto and Yorkshire rhubarb with iced custard. The Three Fishes also caters to its vegan custom well, with a separate plant-based menu.

Sunday lunch could be aged Hereford beef with all the trimmings or venison loin with ragout and salsify. Choose creme brûlée or Valrohna chocolate mousse with chocolate orange sorbet to finish your meal. And enjoy a bespoke wine flight with each course should the mood take you.