Nigel Haworth

Saturday 7th February

Northcote
Langho
1 Michelin Star

View Nigel's Menu

Nigel Haworth, not only showcases his own gastronomic brilliance at Northcote, but sets the benchmark for fine dining across the UK. He is now approaching his 30th anniversary at Northcote, with business partner Craig Bancroft, displaying an instinctive understanding of his region and a cultivated awareness for diners’ needs.

Trained in his native county of Lancashire at Rossendale Catering College, he embarked on a culinary journey which took him to Switzerland, Gleneagles and the Grosvenor Hotel London, before returning to Lancashire to take up a lecturer role at the same college at which he originally studied. Then, in 1984, he was offered the position of Head Chef at Northcote, and ten years later was celebrating the Egon Ronay ‘Chef of The Year Award’. In 1996 a Michelin Star was awarded and has been successfully retained ever since.

Nigel has appeared regularly on television shows such as Saturday Kitchen; Market Kitchen; Sunday Brunch; Paul Hollywood’s Pies & Puds. He also made a winning appearance on the popular Great British Menu series in 2009 with his now-legendary Lancashire Hotpot and returned in 2012 to mentor a new generation of young chefs.

In 2000 he launched the very first food and wine festival, and fifteen years later it has grown into what is the the country’s leading international gastronomic event and this year sees 27 chefs from the four corners of the globe coming together for 15 nights of outstanding culinary craftsmanship.

More recently, Nigel has overseen the installation of the completely new contemporary kitchen for the main restaurant and a specialist development kitchen. He has also opened the Northcote Cookery School providing courses for beginners to enthusiastic home cooks to discover, first-hand, how ingredients are selected, prepared and transformed into the plates of ‘works of art’ famously served up at Northcote.

“When you eat a Haworth dish you realize how clever, how sophisticated and how much thought has gone into the dish. He starts with fabulous ingredients, in which this part of the world is extraordinary blessed, many would not be here, but for his championing of them. He may go back to classic treatments. He may turn to the latest piece of wizardry, but the effect will always be beautiful, beguiling, masterly, and, above all, fabulously edible.” Matthew Fort

 

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