Northcote

Northcote has been established as a respected restaurant with rooms since 1983; it has fourteen individual bedrooms providing the basis for the Northcote philosophy of warm, friendly and sincere hospitality. In 2007 a 2-year programme of room renovation was completed, thereby creating 14 of the most imaginative and inspired rooms.

Every room exudes its own character, bringing together rich and sensuous soft-furnishings, fabrics and wall coverings, distinctive furniture and sophisticated lighting. The hi-tech multi-media equipment is beyond compare, all part of the plan that includes ultra contemporary bathrooms, and some rooms with their own private garden terrace. Nearly all the rooms have a view but frankly with rooms like these I seriously doubt if many guests ever get round to even seeing if there is one!

The restaurant also has a contemporary style and a modern minimalist feel with high quality lighting and displays local modern art. Its light and airy conservatory front gives great views over Nigel Haworth's organic garden where many herbs, salads and vegetables in season are used in his cooking.

Nigel Haworth, now in his twenty sixth year as Chef Patron, creates a stunning menu which has its roots firmly placed in Lancashire, making the most of the fabulous produce available through the Ribble Valley and the North West of England. Craig Bancroft joined as General Manager in 1983, and between he and Nigel Northcote has blossomed, with Awards to its credit and a following of loyal and happy customers.

Nigel's wonderful innovative style in the kitchen is truly exposed with the ability to create dishes of true terroire from his Lancashire repertoire, alongside great gastronomic creations using classic ingredients from the culinary world. The choice of menus is almost bewildering, but few of us mind being bewildered in that sort of way. À la carte starters offer marinated west coast scallops, house smoked salmon with mango and ginger, or a flat mushroom soufflé with crispy mushrooms, Périgord truffles, and potato foam.

Loin of Bowland hare introduces some of the best wild meat available, served with foie gras, butternut squash and ginger puree, roast salsify, beetroot and apple juices, or there could be char-grilled turbot, Morecambe bay shrimps, and onion risotto with baby fennel and onion foam. Desserts embrace tiny chocolate and cherry desserts of liquid chocolate, chocolate brûlée, jelly, cherry, sorbet, and malt and smoke, and Bramley apple crumble soufflé with Mrs Kirkham's Lancashire cheese ice cream.

Their gourmet menu of five courses for £50, a daily changing event, could offer pressed quail and organic mushrooms, Madeira jelly, and krone artichokes; beef cannon and smoked marrowbone with organic garden carrots, chervil puree and Shiraz foam. Few dishes do not have a direct association with the area, and even the coffee is their own blend. Little surprise that Northcote Manor succeeds brilliantly.

Nothing has been neglected, and you will be pleased to hear this includes the wine cellar where Craig's selective skills have been well deployed. Hardly surprising they have retained their Michelin Star awarded in 1996 without a break. Their excellent Website provides masses of useful information, including menus, details on private dining, their wine list, accommodation and much more. They also have a delightful pub, The Three Fishes, at Mitton, near Whalley, that you might like to investigate.