DINING AT NORTHCOTE
PLEASE NOTE: Between Thursday 18th January and Monday 5th February Northcote's Food Festival Obsession 18 will run exclusively. Normal lunch and dinner service will resume on Tuesday 6th February.
An oasis of Food and Wine Excellence, with genuine service and hospitality
Northcote's Michelin-starred restaurant is elegant, stylish and sophisticated with views of the garden and distant hills of the beautiful Ribble Valley.
This is the Northcote Restaurant; fine dining with professional but true Northern hospitality.
Please note that our dress code is smart and informal but no sports wear, ripped denim or shorts.
The Northcote Kitchens have always had deep loyalty to artisan producers and the great larder of Lancashire, with seasonality at its heart. The menus have a core of flavours that need to be true, dynamic with a blend of modern influences.
The ultimate aim is to delight our guests with flavours that are memorable, presentation that is sensational and an overall experience that lingers forever.
SOWING THE SEEDS FOR THE FUTURE
A pioneering partnership with biodynamic gardening expert, Phil Dewhurst is revolutionising food production in the kitchen gardens at Northcote.
Northcote has long been respected for its commitment to sourcing the finest regional produce and possessing a keen interest in the benefits of sustainable and organic food production. This has led to a succesful partnership with gardening expert, Phil Dewhurst and the implementation of a biodynamic gardening scheme in the grounds of the hotel.
Over the past few years agriculture has become incredibly industrialised which has resulted in cheaper food but this doesn’t always take into consideration the real cost to both the health of humans and the wellbeing of the environment. The aim of the garden project is to enhance the life forces within the plot in order to enhance the quality, flavour and nutritional content of the produce grown on the doorstep of the hotel.
The success is already visible with over 90 varieties of fruits and vegetables having made the short journey from the garden into the experienced hands of the chefs in Northcote’s busy kitchen.