Chef Patron Nigel Haworth, together with Managing Director Craig Bancroft and the team are dedicated to their vision of ensuring the perfect experience at Northcote - a renowned small luxury hotel with a Michelin star restaurant situated on the edge of the Ribble Valley, in the heart of Lancashire.
The hotel offers 26 individually styled luxurious bedrooms. Northcote's restaurant is renowned for its fine cuisine and serves traditional Lancashire recipes with a modern twist, created from local produce. To add to the experience, the Chef’s Table, in the kitchen, offers insights into how the kitchen really operates, and the Cookery School provides a unique and intimate experience where you can learn new skills and dishes in a Michelin star kitchen.
Tel: 01254 240 555
Gift Voucher Enquiries:
Tel: 01254 915 182
Perfectly located for the North West motorway network - only 10 minutes from junction 31, M6.
London - Northcote 4 hours.
The nearest international airport is Manchester. It has its own rail station with regular services. The journey time by road is around 55 minutes.
Manchester Airport to Northcote - 45 miles.
Blackpool Airport to Northcote - 28 miles.
Liverpool Airport to Northcote - 51 miles.
Express services from London Euston (2hrs 8mins), Glasgow Central (2hrs 16mins) and Edinburgh (2hrs 25mins) to Preston.
Preston Railway Station to Northcote - 13 miles
Blackburn Railway Station to Northcote - 6 miles
Langho Railway Station - 1/2 mile
Available close to Northcote by pre-arrangement.
East Lancashire Corporate Travel - 07595 219 728
Hi-Life Travel - 01200 400 129
Ribble Valley Private Hire - 01254 247 777
Two large secure car parks available for guests.
Complimentary Electric Car Service
Bowker BMW electric car complimentary service for local travel arrangements by prior arrangement.
Car Hire Partners
Enterprise - 01772 272 700
Monday to Sunday 7.45am - 9.45am
Non-residents welcome Monday to Friday
Monday to Sunday 12noon - 2.00pm
Monday to Friday 3.00pm - 5.00pm - Non Residents & Residents
Saturday and Sunday 3.00pm - 5.00pm - Residents Only
Monday to Thursday 7.00pm - 9.30pm
Friday 6.30pm - 10.00pm
Saturday 6.30pm - 10.00pm
Sunday 7.00pm - 9.00pm
Smart and informal but no sports wear, ripped denim or shorts.
To ensure you enjoy the Northcote experience we recommend that you arrive 30 minutes before your dining time.
The Louis Roederer Room is available for breakfast, lunch and dinner 7 days a week.
Please note that for larger parties of 9 or more we will offer a slightly restricted menu, this is to ensure a smooth and efficient service. Please enquire for more details.
Ribble Valley, Lancashire
Discover the beauty and enjoy the tranquility of this unspoiled area of rural Lancashire. With hundreds of square miles of glorious and peaceful countryside, The Ribble Valley is the perfect gateway destination.
Here you can relax in the fresh air, walk the hills, stroll along the riverside paths or explore dozens of ancient villages.
Northcote is led by passionate and honest individuals who pledge to provide the finest personal service and deliver a gastronomic experience that is standard led, team built and fully sustainable.
Nigel is regarded as one of the greatest British chefs practising in the UK. He has led Northcote’s cuisine since 1984 which has become one of the most respected British kitchens with its true heart in regional artisan production, executed with outstanding gastronomic flair. Nigel has held a Michelin star since 1996.
Craig arrived at the Northcote in 1983 as General Manager, one of the youngest to hold such post at this time, earning him a Caterer & Hotelkeeper Acorn award in 1987. Renowned for his food knowledge but more for his reputation for pairing Northcote’s cuisine with wines from the award-wining wine list.
Executive Head Chef of Northcote who has worked alongside Nigel since 2001, Lisa has a natural understanding of local ingredients and with her Northcote grounding she creates dishes full of exact and harmonious flavours.
Head Chef Aled Williams joined Northcote in 2014. He is passionate about local produce and his experience has always been focused on the local 'larder' of ingredients. Aled won the Gordon Ramsey Scholarship in 2006 and went on to work for Ramsay in London and New York, before training with Heston Blumenthal at the Fat Duck. He represented Wales on BBC2's Great British Menu in 2010 and was the youngest chef to ever be crowned regional champion on the show.