Sunday 5th February 2017

Obsession 17 Menu

SNACKS
CHICKEN TRUFFLE ORGANIC GARDEN
CHIP BUTTY
SKATE KENTUCKY

100 DAY AGED MT. GRACE FARM WAGYU BEEF TARTAR
STICKY RICE
Clos Mireille, Côtes de Provence, Domaines Ott, Provence, France, 2015

WHITE BEETROOT, LANGOUSTINE
CAVIAR, COCONUT
Polish Hill, Riesling, Grosset, Clare Valley, Australia, 2015

ORKNEY SCALLOP
DASHI, SEAWEED
Albariño, Bodegas Terras Gauda, O Rosal, Rías Baixas, Galicia, Spain, 2014

WILD VENISON
LIQUORICE MOLE, KHOLRABI. F.S.T.
Châteauneuf-du-Pape, Domaine du Vieux Télégraphe, Rhône Valley, France, 2001

LEMON MERINGUE PIE
Cordon Cut Riesling, Mount Horrocks, Clare Valley, Australia, 2015

Image Gallery

About Nigel Haworth

Nigel Haworth has been the driving culinary force behind Northcote for more than 30 years and has made Langho a place of gastronomic pilgrimage for foodies from all over the country. His championing of regional British produce and traditional British dishes has helped define the path of modern British cooking, inspiring
countless chefs across the country to follow his local, seasonal model.

From humble beginnings as a student at Rossendale Catering College in Lancashire, Nigel worked at the Royal Berkshire Hotel in Ascot, Gleneagles in Scotland and London’s Grosvenor House Hotel before spending five years in Switzerland. After a three year sojourn as lecturer at his old college, Nigel took the head chef’s job at Northcote Manor in March 1984 (as it was then known) and never looked back.

Black pudding and buttered pink trout with mustard and nettle sauce is a longstanding signature dish that is robustly northern, yet retains a certain delicacy – it delivers big flavours but with refinement and cleverly balances tradition with modern sensibilities. It’s a good signifier for the Northcote culinary style that ranges from a highly seasonal milk fed Herdwick spring lamb with buttermilk, whey, garden peas and mint to a luxurious assembly of roasted Orkney scallop, Perigord truffle and chives.

It’s about partnerships in mind and soul that will allow us to push to the next level and keeping a team together that’s harmonious’

“This year, the goal is to work with the garden in a biodynamic way with all produce from an organic source. The garden will dominate the way forward with vegetables coming to the fore,” says Nigel. “I’ve got a great garden team here, led by Phill Dewhurst and we’re working with Gazegill Organics in Rimington,
a co-operative in Manchester and satellite nurseries that are growing organic products. We’re also becoming more self sufficient by making our own butter and ricotta and curing more meat and fish ourselves. It’s all about partnerships in mind and soul that will allow us to push to the next level and keeping a team together that’s harmonious.”

In addition to retaining a Michelin star for over 20 years, Northcote was named AA Hotel of the Year 2017. Nigel has become a popular, jovial presence on British TV screens with appearances on shows such as Yes Chef, Saturday Kitchen, Sunday Brunch, Master Chef and a winning appearance on the 2009 series of Great
British Menu. Nigel is also planning to write a British cookbook in the near future.