Northcote Magazine Issue 12 (2022) by Live_Magazines

ISSUE-12 2022/ 2023

At Raymond James, Ribble Valley we help you to live a life well planned.

Ribble Valley

We build bespoke investment and retirement solutions, tailored to your individual needs and life goals. Our services:

Stockbroking

Estate Planning

Pensions & SIPPs

Savings

Investments

Stocks & Shares

Conversations cost nothing; thats why we offer initial meetings free of charge. Our wealth managers are passionate about helping you achieve your own unique version of financial freedom. Risk warning: with investing, your capital is at risk.

8 Berry Lane, Longridge, Preston, PR3 3JA | 01772 780300 | ribblevalley.raymondjames.uk.com

Raymond James Investment Services Limited is a member of the London Stock Exchange and is authorised and regulated by the Financial Conduct Authority. Registered in England and Wales, No. 3779657. Registered office Ropemaker Place, 25 Ropemaker Street, London EC2Y 9LY.

RJRV_Northcote_Magazine_22.indd 1

19/04/2022 15:49:17

NORTHCOTE

CONTENTS 4 EDITOR’S LETTER 10 NORTHCOTE NEWS 18 ARTISAN ADVENTURES We meet Katie Wilson of Bowland & Bay who tells us about her unrivalled food tours of Lancashire 22 FANCY A STROLL? Step out into the fantastic Ribble Valley countryside for a scenic walk around Dean Clough Reservoir 36 THE PERFECT PAIRING Craig Bancroft talks about the creation of the ever-evolving, award-winning wine list at Northcote 47 OBSESSION22 Claire Bosi takes a closer look at the chefs that made Obsession22 a world-class culinary event 51 LISA GOODWIN-ALLEN 52 MATT ABÉ 52 JORDAN BAILEY 53 MICKAEL VILJANEN 54 HRISHIKESH DESAI 54 KENNY ATKINSON 55 JAMES MARTIN 56 TOM KERRIDGE 56 ROBERTA HALL-McCARRON 57 SIMON ROGAN & TOM BARNES 58 ALEX BOND 58 GALTON BLACKISTON 59 ATUL KOCHHAR 60 ANGELA HARTNETT & LUKE HOLDER 60 MONICA GALETTI 61 NIEVES BARRAGÁN MOHACHO 72 LET THE FUN BE-GIN We take a look at how the custom-made, Northcote Obsession Gin came into being 76 PIONEERING SPIRIT The history and provenance behind the Ramos Pinto brand 78 THE JOURNEY CONTINUES Louis Roederer and plans to take them forward into a sustainable future 86 SHARED OBSESSION Classic car expert Tom Hardman talks to Lisa Goodwin-Allen about their shared love of food and cars 98 TAKING THE NEXT STEPS Amanda Afiya talks to Stuart Proctor and Craig Bancroft about the future plans for the much-loved country house hotel that is Northcote 111 HISTORIC TABLEWARE Royal Crown Derby have been making tableware since 1750 and continue to push the boundaries

NORTHCOTE

EDITOR’S LETTER

elcome to Northcote’s 2022 magazine, a celebration of Northcote and all that is good about this wonderful region. Claire Bosi, Editor of Chef & Restaurant magazine and a good friend of Northcote, joined us for Obsession22 and reflects on this amazing celebration of gastronomy. Under the leadership of Lisa Goodwin-Allen, Obsession22 presented the perfect time to showcase the exceptional talent from the UK and Ireland – hospitality was well and truly back when we opened the doors on what was the 22nd Obsession food and wine festival. Obsession23 is now in the planning – keep in touch with us for the release of forthcoming dates and the chef line-up. Northcote continues to be a one of the UK’s leading food and wine destinations and the demand to stay at Northcote has been exceptional. Guests not only want to taste Lisa’s incredible food and soak up the wonderful Northern hospitality, they are also looking for new experiences. This summer we have partnered with Katie Wilson of Bowland & Bay Artisan Adventures – you can read all about her amazing food tours that give you opportunities to meet artisan food producers, from the fells of the Forest of Bowland to the coast around Morecambe Bay. In this issue we also pay tribute to some of our fabulous suppliers who, through their passion, drive and commitment, make sure we can deliver outstanding quality and service.

Hospitality is all about people and we are always grateful for the relationships we have with these incredible producers. Our relationship with Wellocks spans many years – they have supplied us with the finest ingredients, and their support at Obsession22 as our Film Sponsor was invaluable. R & J, Yorkshire’s Finest is a butcher with deep roots to the land and an abundance of farming heritage to support Lisa in creating menus that are full of flavour. We take a look at how caviar farmers, Sturia, work alongside nature to create and conserve the perfect, bio-diverse environment for its fish and for the first time, Northcote has developed its own custom-made gin – of course it had to be called Obsession! Read about how this unique gin was created. We continue our journey with Louis Roederer, who have become a pioneer of sustainable viticulture, which has resulted in a dramatic increase in the quality of the grapes, while Craig and Julian Kaye of The Wright Wine Company, reveal their thoughts on Northcote’s award-winning wine list and the complexities of food and wine matching. We hope you enjoy this issue of Northcote magazine and we hope to see you soon. Best wishes from all of us. Kaye Mathew Editor

PUBLISHED BY TEDD WALMSLEY CONSULTANCY PUBLISHER Tedd Walmsley ISSUE-12 2022/ 2023

FINANCIAL CONTROLLER Liz Walmsley EDITOR Kaye Mathew SUB EDITOR Jan Woolley GRAPHIC DESIGNERS Nick Dittrich and Robert Walmsley OPERATIONS MANAGER Kate Hyde PRODUCTION MANAGER James Britton PHOTOGRAPHY Allen Markey, Lateef Okunnu and Andrew Porter EDITORIAL CONTRIBUTORS Amanda Afiya, Gail Bailey, Claire Bosi (Editor of Chef & Restaurant), Craig Bancroft, Cilla Lowe, Meena McDonald, Kaye Mathew, Tedd Walmsley and Jan Woolley Office 2, The Old Bakery, Green Street, Lytham FY8 5LG 01772 366002

Cover image: Lateef Okunnu, Peppercorn Media, London

NORTHCOTE

SENSENEXN TI N EG GGG EEG O EO GEO RREO G RG ORGRJG J EG EJ N EJNJEN SSEN ESENN XN XSSXTX ST ISTI N SN TEIEN IEN GG EO OGO YG YO AYAOYAYAA

I SN ENTP N DNA DDAAI D SI SYAYID PSPEAYD EN P ADYEIDASNP AN YD ATEN TDNATN T EI C P PR RI CIPCEREIXP CXREXIPXCRX XXEX X X X

I SER AG DDAAI D SI SYAYID ESEAYD AR A RYA R I SN R IEY N R G IESRNA SRG RI N SR IGNSG S EI C P PR RI CIPCEREIXP CXREXIPXCRX XXEX X X X

71 King Street Whalley BB7 9SW Lancashire 01254 822062 CTO UECER SM TO RFEIO OF O CCUUSC TO S TO U SM M U R I SN EI TO N RM FO FIEN O M RN FI N www.sarahlayton.co.uk CTO UECER SM TO RFEIO OF O CCUUSC TO S TO U SM M U R I SN EI TO N RM FO FIEN O M RN FI N

AYD F FF DDAAI D SI SYAYID CSCU UIFSC A FYU FI SFCYFUCFU EI C P PR RI CIPCEREIXP CXREXIPXCRX XXEX X X X

I SB L E TL E T DDAAI D SI SYAYID BSBA RYD RA ACYR ICESA ELBYLECRETB EATLRCEAETC EI C P PR RI CIPCEREIXP CXREXIPXCRX XXEX X X X

Northumberland National Park

NORTHCOTE – PERFECTLY SITUATED IN THE CENTRE OF THE UK

A74 (M)

Dumfries

Northcote lies five miles from the historic town of Clitheroe, two miles from the heritage village of Whalley in Lancashire’s stunning Ribble Valley and only minutes from the Forest of Bowland, an Area of Outstanding natural Newcastle beauty. Northcote is also at the gateway to some of the finest scenery in the North Westupon of England, Tyne close by you will find both the Lake district and the Yorkshire Dales National Parks. Sunderland Carlisle BY ROAD 10 minutes from junction 31 M6 M6

A1 (M)

CHAUFFEUR SERVICE Available with prior arrangement Collections can be arranged for transfers to North Northcote

BY RAIL 2 hours 5 minutes, express service Preston – London Euston

NEAREST AIRPORTS Manchester 45 miles Liverpool 51 miles HELIPAD By prior arrangement

Pennines AONB

A1 (M)

Middlesbrough

Lake District National Park

North York Moors National Park

Kendal

Yorkshire Dales National Park

A1 (M)

Nidderdale AONB Lancaster

Forest of Bowland AONB

York

A1 (M)

M6 M65 Bradford

Preston M65

Leeds

Blackburn

M62 M62

A1 (M)

M61

Manchester M62

Liverpool

M56

Peak District National Park

Sheffield

A1 (M)

M56 THE STAFFORD LONDON

Chester

16-18 St James’s Place, London SW1A 1NJ E: reservations@thestaffordlondon.com T: +44 207 493 0111

NORTHCOTE

NORMA

Northcote Road, Langho, Lancashire, England, BB6 8BE

8 Charlotte Street, Fitzrovia, London W1T 2LS E: reservations@normalondon.com T: 0203 995 6224

M6E: reception@northcote.com T: 01254 240 555

Inspiring Destinations.

- The Torridon, Scotland

Discover the carefully curated collection of privately owned hotels and experience the best places to eat, stay and unwind within the British Isles. Pride of Britain Hotels

Visit our website for the latest news and offers.

Call FREEPHONE: 0800 089 3929 Book online: www.prideofbritainhotels.com

Follow our socials:

12645 - PoB ad - Cheshire Magazine.indd 1

01/03/2022 09:13

PROMOTION PROMOTION

Creating perfection for over 47 years and nothing nothing else else and

STUART FRAZER are are pure kitchen kitchen specialists. Unlike Unlike other kitchen kitchen STUART STUART FRAZER FRAZER are pure pure kitchen specialists. specialists. Unlike other other kitchen companies, they dodo not not diversify into areas such assuch bedrooms or bathrooms. companies, they diversify into areas as bedrooms or companies, they do not diversify into areas such as bedrooms or bathrooms. This unwavering approach to purity has provided the has cornerstone to their bathrooms. This unwavering approach to purity provided the This unwavering approach to purity has provided the cornerstone to their business for forty seven years. cornerstone to their business business for forty seven years. for forty seven years. During this time, Stuart Frazer has built lasting partnership with acclaimed During this time, Stuart Frazer hasaabuilt a partnership lasting partnership with During this time, Stuart Frazer has built lasting with acclaimed German manufacturer SieMatic, who have awardedwho them have Premium Partner acclaimed German manufacturer SieMatic, awarded German manufacturer SieMatic, who have awarded them Premium Partner them Premium Partner status, in recognition of their prominence as the largest UK dealer.

status, in recognition of their prominence as the largest UK dealer. In fact, Stuart Frazer areprominence the longest SieMatic status, in recognition of their asestablished the largest UK dealer. dealer In fact, Stuart Frazer arethe the dream longest begins established SieMatic dealer in the in the world. For many, the moment they step In fact, Stuart Frazer are the longest established SieMatic dealer in the world. For many, the dream begins the moment they step inside one of inside of Stuart showrooms. world. one For many, the Frazer’s dream begins the moment they step inside one of Stuart Frazer’s showrooms. Located in Manchester, Preston and the Ribble Located Manchester, Preston and thePreston RibbleandValley, all Stuart Frazer’sinshowrooms. Located in Manchester, the Ribble Valley, all showrooms beautifully showcase fully working examples in real showrooms beautifully showcase fully working examples Valley, all showrooms beautifully showcase fully working examplesininreal real room settings. From there, dream kitchens begin to be realised, as Stuart room settings.From From there, dream kitchens to be realised, room settings. there, dream kitchens begin begin to be realised, as Stuart as Stuart Frazer’s award-winning designers take clients through the creative process, from hand drawn sketches to fully rendered

Frazer’s award-winning designers take clients through the creative process, CAD images. Oncedesigners this stage is complete, unrivalled project Frazer’s award-winning take clients through the creative process, from hand drawnservices sketches to fully rendered CADand images. management come into focus the dream kitchen from hand drawn sketches to fully rendered CAD images. Once this stage is complete, unrivalled project management services isOnce brilliantly brought to life. Such closeproject attention to detail leads to this stage is complete, unrivalled management services come into focus and the dream kitchen is brilliantly brought to life. perfection, and Northern Design Awards in succession are come into focus andfour the dream kitchen is brilliantly brought to life. Such close attention to detail leads to perfection, and four Northern testament to the company’s passion and belief. At and the latest awards Such close attention to detail leads to perfection, four Northern Design Awards in succession are testament to‘Best the company’s passion and they were delighted to win the award for Kitchen Space.’ Design Awards in succession are testament to the company’s passion and

The cookery school kitchen at Northcote was designed and installed by Stuart Frazer. When only the best would do, cutting

THERE IS NO SERIOUS ALTERNATIVE THERE IS NO SERIOUS ALTERNATIVE

belief. At the latest they werecame delighted to winand the award for ‘Best edge At design andawards workmanship together result is a belief. the latest awards they were delighted to win the the award for ‘Best Kitchen Space.’SieMatic kitchen with Gaggenau appliances. It’s the spectacular Kitchen Space.’ Why not see how Stuart Frazer’s pure, unadulterated to perfect combination of world-class cuisine and and a approach world-class Why not see how Stuart Frazer’s pure, unadulterated approach to kitchen design can turn your dreams into reality. Visit their website to see kitchendesign working perfect kitchen caninturn your harmony. dreams into reality. Visit their website to see a wide range of projects in their case study or call in to one of their Whyrange not see how Stuart Frazer’s pure,section unadulterated approach to a wide of projects in their case study section or call in to one of their three showrooms. kitchen design can turn your dreams into reality. Visit their website to three showrooms.

see a wide range of projects.

NORTHCOTE NE WS

NORTHCOTE NEWS

NORTHCOTE

DOUBLE HONOUR FOR LISA Lisa Goodwin-Allen’s reputation as a passionate educator is widely recognised and this year she has been invited to become the head judge for National Young Chef of the Year and a judge for the San Pellegrino Young Chef Academy Awards.

‘It is a great honour to be chosen to be the new head judge in this prestigious competition which is highly acclaimed throughout the industry and I look forward to the challenge ahead’ Lisa takes over as head judge from Paul Ainsworth, for the Young National Chef of the Year, which brings together those identified as the best young chefs in the industry, giving them a platform on which to build their future careers. Winning this competition firmly establishes a chef as a rising star in the culinary world, in the UK and beyond. Lisa said: “It is a great honour to be chosen to be the new head judge in this prestigious competition which

is highly acclaimed throughout the industry and I look forward to the challenge ahead. Over the next two years, I want to really inspire young chefs to look at the quality of ingredients and flavours and tell a story of who they are with their dishes.” Lisa is also extremely proud to have been given the opportunity to help shape the next generation of culinary talent as a judge for the San Pellegrino Young Chef Academy Awards. The academy offers young chefs the opportunity to start an inspiring and educational journey, gaining global visibility and significant professional prestige. It is for UK-based chefs under 30 who are culinary game-changers, eager to challenge themselves and demonstrate their ability in creating the finest taste experiences. Lisa will take part in the selection process in October as young chefs battle it out to be part of this elite community.

STREETS AHEAD.

THE PINNACLE OF ELECTRIC DRIVING.

THE BMW iX. AVAILABLE AT BOWKER BMW. The new BMW iX achieves an exceptional range, up to 380 miles*, and delivers powerful acceleration from a standstill. This Sports Activity Vehicle is ready to change the face of adventures, and comes available in three superb models: the BMW iX xDrive40, BMW iX xDrive50 and the BMW iX M60. Elegant touches make the new BMW iX unlike any other vehicle. For more information or to book your test drive†, contact your local Bowker Centre: Scan to learn more.

Bowker Preston BMW

Bowker Blackburn BMW

Channel Way, Preston, PR2 2YA 01772 769976 www.bowkerprestonbmw.co.uk

Trident Park, Blackburn, BB1 3NU 01254 274444 www.bowkerblackburnbmw.co.uk

BMW iX xDrive50 official WLTP combined power consumption: 21.4 - 20.5 kWh/62 miles WLTP; CO2 emissions combined: 0 g/km. *These figures were obtained after the battery had been fully charged. There is a new test for fuel consumption, CO 2 and electric range figures. The electric range shown was achieved using the new test procedure. Figures shown are for comparability purposes. Only compare fuel consumption, CO 2 and electric range figures with other cars tested to the same technical procedures. These figures may not reflect real life driving results, which will depend upon a number of factors including the starting charge of the battery, accessories fitted (post-registration), variations in weather, driving styles and vehicle load. †Test drives subject to applicant status and availability.

NORTHCOTE NE WS

NORTHCOTE NEWS

NORTHCOTE

BACK TO THE FLOOR

HOSPICE CHALLENGE

Hospitality Action smashed a fundraising record at Back to the Floor 5, when hoteliers acted as waiters for a fun-filled evening. What a night! Dancing waiters, a conga winding itself around the ballroom and desserts delivered through the air, all helped create an electric atmosphere among the 430 guests at the Royal Lancaster London, where a staggering £255,000 was raised for Hospitality Action.

Businesses across East Lancashire have been invited to join the East Lancashire Hospice 2022 Corporate Challenge – and Northcote are proud to say they’re going for it! They will be joining other businesses to compete to raise as much money as possible for East Lancashire Hospice – a local charity that Northcote has been privileged to support for many years. The challenge, which runs until the end of August, will be a great way to involve Northcote’s customers and colleagues in a number of fun activities to help raise funds. The first planned event is a gourmet BBQ lunch for 50 guests, with Lisa and Bruno from Northcote’s Cookery School in the Louis Roederer Room and there will be more fundraising through the summer months.

Northcote’s Craig Bancroft was right in the centre of the action, alongside industry-leading hoteliers donning aprons and twirling corkscrews, as they returned to their roots as waiters and sommeliers. The event was the fifth incarnation of the Back to the Floor fundraising initiative.

‘Hotel general managers and managing directors put their hearts and souls into ensuring the evening was a success’ Mark Lewis, chief executive of Hospitality Action, summed up the feelings of every participant and attendee as ‘joyous, hilarious, humbling and emotional’, while the benefits for the many hospitality households that the charity will be able to help as a direct result of the money raised, will be ‘transformational’. Some 65 hotel general managers and managing directors, alongside individuals closely connected to the industry, including Craig and The Caterer’s editor James Stagg, put their hearts and souls into ensuring the evening was a success. Recently retired hotel consultant Philip Newman-Hall the Back to the Floor organiser since 2013, along with Danny Pecorelli, managing director, Exclusive Collection had hoped to beat the highest amount previously raised at a Hospitality Action fund-raiser – this was £181,000 at the virtual To Hell and Back event in 2021. The target was not just beaten, it was well and truly smashed!

‘The first planned event is a gourmet BBQ lunch for 50 guests, with Lisa and Bruno from Northcote’s Cookery School in the Louis Roederer Room’ If you have a business, or work for a business, in the Ribble Valley, Blackburn, Darwen or Hyndburn, why not go head-to-head with Northcote and see how much you can raise? There will be a regularly updated leader board, opportunities to meet and network with other local businesses, a chance to build a common sense of purpose across your teams and, no doubt, we’ll all have a bit of fun along the way while raising money for a great cause. To find out more and to get involved with Northcote and many other local businesses, call Leanne Green at East Lancashire Hospice on 01254 287011 or email Leanne at: info@eastlancshospice.org.uk

NORTHCOTE NE WS

NORTHCOTE NEWS

NORTHCOTE

CELEBRITY CHEFS RAISE £70,000 FOR UKRAINE Executive chef Lisa Goodwin-Allen joined some of the UK’s most respected and well-known chefs, to help raise over £70,000 through a charity dinner and auction in aid of DEC’s Ukraine Humanitarian Appeal. The event saw award-winning chefs joining forces to lay on a sumptuous five-course banquet at Barboun, Shoreditch. At the dinner, they launched a week-long auction, raising an astonishing £70,000. The money raised will go towards providing critical food, water and medical assistance to refugees fleeing the crisis in Ukraine. Taking part in the one-off special event, and promoting the auction online, were Nieves Barragan (Sabor), Lisa Goodwin-Allen (Northcote), Tom Kerridge (Kerridge’s Bar & Grill), Angela Hartnett OBE (Murano), Neil Borthwick (The French House) and Ed Wilson (Brawn). Commenting on why she decided to take part, Angela Hartnett OBE, said: “It is impossible to witness the harrowing images on TV and not be moved to want to try and do something. It has been incredibly heart-

warming to see how the British public have rallied in support of Ukraine, and like a lot of people, we just wanted to do our bit.

‘It has been incredibly heartwarming to see how the British public have rallied in support of Ukraine, and like a lot of people, we just wanted to do our bit’ “I think it is fair to say that one thing chefs do very well is cook, and because many of us have been fundraising with Action Against Hunger for many years, we know that we can apply these skills to help raise much-needed funds. The money we raised on the night and through the auction will support refugees fleeing from Ukraine who are facing unimaginable hardship and will go towards providing much needed food, water and medical assistance.”

IN-HOUSE TAILORING SERVICE AVAILABLE

ARMANI BARBOUR BELSTAFF CHEANEY DSQUARED2 ETON HUGO BOSS JACOB COHEN JEFFERY WEST JOHN SMEDLEY LOAKE MACKAGE ORLEBAR BROWN ON RUNNING NIGELCLARE.COM 10-14 HIGH STREET CHORLEY PR7 1DN 01257 249090

PAIGE DENIM PARAJUMPERS PAUL SMITH PAUL & SHARK RALPH LAUREN TED BAKER TRAMAROSSA VIVIENNE WESTWOOD

NORTHCOTE NE WS

NORTHCOTE NEWS

NORTHCOTE

OBSESSION RECORD-BREAKER Obsession 2022 broke every record raising £68,000 and leaving the nation in no doubt hospitality is back! Not only is Obsession a gastronomic phenomenon, it’s also one of Hospitality Action’s most valued annual fundraisers – and Northcote is proud to have contributed over £250,000 over the years. Lisa Goodwin-Allen, executive chef at Northcote said: “Obsession22 was something special. The hospitality industry took such a hit during the pandemic, so we were all ready to put on a show of culinary brilliance, and that we did. The vibe, teamwork and overall energy from everyone involved was outstanding. “Over two weeks we also saw more than 1,660 guests travel to Northcote from all over the country, our biggest numbers yet since the inception of Obsession. It was amazing to see people out again, enjoying themselves and the feedback we’ve had from everyone who attended has been phenomenal! I have my amazing team and the incredible line-up of chefs to thank for that, as well as our incredible sponsors – without their support we wouldn’t have been able to create a festival of this magnitude. “One of the greatest achievements was that we were able to raise more than £68,000 for Hospitality Action, a charity which is close to my heart and one which helps support people who work in hospitality. Never has there been a time when these funds have been needed more.

“Events like Obsession are a great reminder of just how lucky we are to have such a great food scene in the UK and encourage us all to get back to the places we love. Sadly, while the outlook is improving for our industry, the demand for help from Hospitality Action is still high. Mounting debt, skyrocketing costs of living, reduced government support and expensive housing are pushing more and more hospitality people beyond the brink of poverty and we’re working tirelessly to help as many people as possible.”

‘We were all ready to put on a show of culinary brilliance, and that we did. The vibe, teamwork and overall energy from everyone involved was outstanding’ Craig Bancroft, who is a proud ambassador for Hospitality Action, added: “HA has been Northcote’s favourite charity for many years. It is so important to all of us in this amazing industry to show that we support and sincerely help and assist those who need it, through misfortune, illness and modern life changes. I believe in giving back and protecting those around us who give so much every day.”

Sarah Layton is a treasure-trove, with a diverse collection of renowned designers such as Georg Jensen, FOPE, Marco Bicego & Shaun Leane, and niche trend-led brands including Rachel Jackson, Anna Beck & Metier by Tomfoolery, as well as our in-house diamond & gemstone collections.

AN AWARD-WINNING FAMILY JEWELLERY BOUTIQUE IN THE HEART OF THE RIBBLE VALLEY Sarah Layton is a treasure-trove, with a diverse collection of renowned designers such as Georg Jensen, FOPE, Marco Bicego and Shaun Leane, and niche trend-led brands including Rachel Jackson, Anna Beck & Metier by Tomfoolery, as well as our in-house diamond and gemstone collections. BEFORE

AFTER We specialise in bespoke jewellery design, remodelling and repairs. Our onsite workshop, resident goldsmith and designers mean we can turn your jewellery dreams into reality. From sourcing natural or lab-grown diamonds and unusual gemstones to breathing new life into old, unworn, or inherited jewellery, our expert team will guide you through the exciting process of creating your perfect piece of jewellery from start to finish.

“Watching my grandad’s wedding ring be melted for my own is a memory I will treasure. My mum was thrilled with the necklace made from the rest of the gold too.” Visit us in-store: Sarah Layton, 71 King Street, Whalley, BB7 9SW, Lancashire 01254 822062 | www.sarahlayton.co.uk | @sarahlaytonjewellers

BOWLAND & BAY

aving spent many years in product development, self-confessed foodie Katie Wilson decided to take the plunge and set up Bowland & Bay – taking like-minded people on food adventures to meet artisan producers, from the fells of the Forest of Bowland to the coast around Morecambe Bay.

ARTISAN

ADVENTURES From artisanal ice-cream makers to crafters of some of the finest cheeses, beers and gins in the world, Katie Wilson will take you on an unrivalled food tour of Bowland & Bay

NORTHCOTE

Photography: cpictures.co.uk

Photography: Bowlandandbay.co.uk

“Burgundy is known as the prestigious area of France for fantastic food and drink. In the UK, this is our Burgundy. I meet people who come up from London and the south and they can’t believe the breadth of small independent makers who create such fabulous products here in the north. These small artisan producers really put their heart in their homeland,” says Katie, who as part of her degree in American History, spent some time in Oregon as a student.

“I was blown away by the variety of food available out in the States. There was a bit of a hippie culture on the west coast, with an emphasis on natural sustainable food and a lot of micro-breweries – back in the 90s these trends were virtually unheard of in the UK!” Katie’s experience in the US changed her career path and she went on to work in food related roles for a number of national organisations, including the National Trust. But it was the pandemic that sowed the seeds of setting up her ‘artisan food tour’ business: “One of my big regrets has always been never setting up my own business,” recalls Katie.

Full of admiration for small, craft producers, Katie adds: “The spirit of the independent artisans is unique – whenever I travelled around the States I would find myself creating food tours. Food is an important part of immersing yourself in the culture of an area. For years I have been thinking how people would react to having a food adventure in my part of the world.” Aiming to provide a food experience with a micro-tourism footprint, Katie started to map out local suppliers: “They were incredibly supportive of my start up idea, from the first telephone chats in winter 2021. All of them said they had been longing for someone to develop an experience that revealed the richness of the food culture across Lancashire and Cumbria.” Seeing the momentum of her food tour idea gaining traction, Katie launched Bowland & Bay artisan foodie adventures last summer and since then it has attracted people from throughout the UK as well as local Lancashire folk,

‘Katie will introduce guests to local artisans who craft some of the finest food in the UK’ who are keen to learn about the food heritage of their area.

a group can visit the finest chef’s tables and even Michelin-starred restaurants.

One of the big surprises she has encountered since hosting her first food tour last summer, is how keen the younger generation are to learn about food: “Many teens are massive foodies,” she enthuses. “They have spent their formative years with Great British Menu and Bake Off, eating out with their parents at some fabulous places. Youngsters really know their food – it is an absolute delight!”

There are half days and full days around the Lake District and Lancashire and as your host and chauffeur, Katie will introduce guests to local artisans who craft some of the finest food in the UK. She will also share her local knowledge of history and legends.

Photography: cpictures.co.uk

“I had a lot of time on my hands on furlough, so I dug out my bike again and rode the Bay Cycle Way, in sections, from Glasson Dock to Barrow-in-Furness. The beautiful landscape of Lancashire and Cumbria is so diverse! Somehow, everywhere I cycled I found a little local ice-cream maker and they were amazing. Ice-cream really soothes the soul. That cycling experience inspired me and I fell back in love with my homeland.”

Photography: cpictures.co.uk

NORTHCOTE

Bowland & Bay conducts mixed group tours from two to eight guests, private tours and specialist tours that can include brewery days or ultimate foodie experiences, whereby

“Guests can tailor make their own bespoke tour, or they can just join an existing one – you find they make friends very quickly as they all have one thing in common – they love food! So, they talk about their favourite restaurants and food memories,” adds Katie, who was delighted to host a tour for Craft Guild of Chefs’ national award winners Nick Smith, Steve Groves and Tom Swaby at the beginning of 2022. Starting off from Northcote, Katie took them on a four-hour, half day tour including Wild Fox Gin Distillery, the Cartford Inn, Mrs Kirkham’s Cheese, Walling’s Ice Cream and Farm Yard Ales.

‘People like the artisan vibe, the craftsmanship and the fact that Bowland & Bay is an eco-escape – it’s an adventure that’s totally new to the UK’

“They really got the concept of the tours. At one point they asked about butter pie – a northern delicacy. I went out and got some and there they were, three of the best chefs in Britain at a craft gin tasting session and sampling butter pie! They raved about it – I think they really saw the beauty in something simple and authentic.” Looking to the future, Katie has various tours planned: “I enjoy putting all the elements of a tour together so guests get the best possible experience. I tend to just give them a rough guide as to the order of the day, so it makes it a bit of a magical mystery tour.” With over 150 artisan producers and chefs in this part of the UK, and with numbers growing, no two adventures are the same. “People have been blown away by what we have here in Lancashire and Cumbria and I’m super proud of where I live. “People like the artisan vibe, the craftsmanship and the fact that Bowland & Bay is an eco-escape – it’s an adventure that’s totally new to the UK and everyone is really excited about it.”

To book your adventure: 07476 001539 bowlandandbay.co.uk

NORTHCOTE

Photography: Bowlandandbay.co.uk

BOWLAND & BAY

MEET THE PRODUCERS Mrs Kirkham’s Cheese Northcote’s executive chef Lisa Goodwin-Allen has long been an enthusiastic fan of Mrs Kirkham’s – the flavour being perfect for a fluffy and light Northcote starter – Mrs Kirkham’s Cheese Souffle, Pickled Beetroot and Foaming Cheese Sauce. Third-generation cheesemaker Graham Kirkham still follows the traditional methods of making Lancashire cheese, giving it a buttery flavour and a texture that melts in the mouth. Traditional creamy and tasty Lancashire is made over two, three or sometimes four days using a two-day curd method. Using the two-day method produces a rich yet light texture and helps develop the fresh acidic flavours.The cheese is traditionally ‘buttered-up’ enclosing the cheese in a buttered cloth to enable it to breathe, then aged for three to six months. mrskirhamscheese.co.uk

NORTHCOTE

When Katie Wilson leads one of her Bowland and Bay food adventures, expect to find some fabulous artisan producers and small independents

D Byrne and Co

Bowland Food Hall

Clitheroe-based D Byrne & Co has always been a family business involving a five-generation dynasty. Fine wine sold by merchants with over 130 years’ experience, the team have a down to earth approach to the great wines of the world and the huge range of great names Byrne’s holds, allows visitors to browse at leisure in a relaxed atmosphere while always knowing expert advice is on hand if they need it. The team regularly explore the vineyards of the world for up and coming stars. For many years they have championed small growers, who are now winning awards and accolades of their own.

Bowland Food Hall is a wonderful showcase of the finest and tastiest food and drink from producers, farmers and growers from Bowland, Lancashire and beyond. The food hall is part farm shop, part deli, part juice bar and part health food shop and those embarking on a Bowland & Bay tour are sure to love it! However you choose to describe Bowland Food Hall, it is about quality and provenance. The hall stocks everything you can think of – and some things you’ve perhaps never heard of, brought together and displayed with passion and flair to create a feast for all the senses.

dbyrne-finewines.co.uk

homesmill.co.uk

Brooks Gelato When Bowland & Bay stop off at one of their favourite producers in Preston they can enjoy the Italian flavours of a traditional gelato produced using creamy Lancashire milk from the farm. Back in 2016, Brooks had the idea to expand and diversify into making icecream but wanted something a bit different from dairy farmhouse ice cream. Today, Brooks’ pure milk gelato is their signature flavour – with nothing added just their great tasting milk – it’s a perfect accompaniment to sticky toffee pudding! Other fabulous flavours including salted caramel, strawberry latte, toffee crunch, Stracciatella and their Oreo cookie best-seller. brooksgelato.co.uk

A GOURMET ESCAPE AT NORTHCOTE Life’s about Experiences – Are you ready to explore Northcote & The Ribble Valley A Gourmet Escape at Northcote combines the ultimate dining experience and the chance to escape into the stunning Ribble Valley. Relax in the tranquillity of this Area of Outstanding Beauty, infused with history and wonderful rich heritage. This is a time for you to soak up true Northern hospitality, indulge in Lisa’s Michelin Star restaurant, travel the world selecting wines from the extensive award-winning wine list, then rest peacefully in one of Northcote’s luxury rooms or suites.

A GOURMET ESCAPE • Check into one of Northcote’s individually styled rooms or suites • In the evening enjoy an aperitif in the stylish cocktail bar or garden terrace. • Indulge in Lisa’s 5-course gourmet menu • Wake up to a traditional English breakfast or choose from the extensive menu • Based on two people sharing in a Superior Room from £470 per room

Northcote Road, Langho, Blackburn, Lancashire BB6 8BE Telephone: 01254 240 555 | www.northcote.com @northcoteuk

DEAN CLOUGH RESERVOIR

NORTHCOTE

WALKS Follow in the footsteps of Alfred Wainwright and discover the view that inspired the greatest fell-walker of them all to lace up his boots and head for the hills.

orthcote has selected a series of graded walks to introduce guests to the wonderful scenery in the Ribble Valley and Forest of Bowland. It’s an opportunity to work up an appetite while discovering some interesting facts about the countryside right on our doorstep. This reservoir walk is one of 40 Bowland walks, which can be downloaded to your phone, with simple directions and incredible views. Set off from the front door, no transport needed, simply follow the route and enjoy the fresh air! northcote.com

NORTHCOTE

DEAN CLOUGH RESERVOIR AT A GLANCE Length: 7km / 4.5 miles Time: Two hours How hard: Moderate: A couple of steep climbs with a few stiles to cross. Some muddy sections. Is it dog-friendly: Keep dogs under close control and ideally on a lead. Refreshments: The Lord Nelson, York Village Shortcut: To avoid the steep initial ascent and shave a couple of miles off the walk, there is limited parking near point three.

Charles Campbell Bespoke Tailoring was born from a desire to provide the unsurpassed fit, style and experience that only bespoke tailoring can bring. Contemporary style meets the very best of tradition at Charles Campbell. Our tailoring respects the age-old values of gentlemen’s dressing while adding a gently subversive new detail. The Charles Campbell style has been carefully developed to produce polished yet comfortable suits every single time. We bring together the very best of both English and Italian tailoring. The customer is at the heart of everything we do. A Charles Campbell bespoke suit can change the way you feel about yourself, because it is designed to flatter your unique shape and figure. We harness our expert knowledge and tailoring to subtly accentuate your best features. The possibilities in designing your perfect suit are both endless and exciting. Your bespoke suit is uniquely yours, and we guide you through the process so that the finished result is pleasing in every aspect of comfort and style, from the cloth and lining to the pockets and buttonholes. Located in the heart of Lancashire’s stunning Ribble Valley, a visit to our premises finds you in a beautifully converted barn surrounded by views of the idyllic countryside. This is a great, relaxed environment to get inspiration from the cloths available and work we have done, with comfortable fitting rooms, ample parking and one-to-one consultations. We are here to make your life easier so we are also happy to hold consultations and fittings at your home if you prefer, and we regularly travel to our clients in London and across the country.

t: 01254 367968 m: 07714 758 296 w: charlescampbellbespoke.co.uk e: info@charlescampbellbespoke.co.uk charlescampbellbespoke

Wine culture, since 1880. www.ramospinto.pt

DEAN CLOUGH RESERVOIR

START 1. From the main hotel entrance, cross Northcote Road and continue uphill on the pavement to cross the busy A59 with care via the pedestrian refuge. Follow the railings left, then head right up the wooded lane and at the junction, turn right along the pavement under the railway bridge. 2. After 250m, cross the road at the zebra crossing and head left up Whinney Lane. After 300m, where the lane forks right, take the footpath on the left, climbing steeply through the woods. Continue along the narrow, and often muddy, path between the residential gardens for 400m to reach the village of York and continue left up the lane. As you climb through the village, the views open up north to offer glimpses of the Bowland Fells, up the valley to Pendle and across the border into Yorkshire. At the crossroads, head straight over past the postbox and continue climbing up the lane. 3. After 100m, where the lane heads left, cross the stile and follow the right-hand path heading diagonally across the ridge towards the solitary tree, then join the drystone wall heading right to the stile. Cross the stile and head straight across the field. Go over the next stile and descend straight ahead towards Dean Clough reservoir.

NORTHCOTE

4. At the track, head right to start a wide loop around both reservoirs. Beyond the woods to the right, above the western end of the reservoir, follow the contours slightly left to join the path heading downhill to reach a kissing gate. Continue through the kissing gate and then left through the gate onto the path around the reservoir.

the reservoirs that first inspired a youthful Alfred Wainwright to venture from his home in Blackburn into the hills. With friends, he formed the Pendle Hill Club to explore the iconic massif, kindling a lifelong passion for fellwalking. Wainwright later described this view as, ‘a little piece of Lakeland in Lancashire’.

the causeway to the southeastern corner, then turn left to cross the dam. At the end of the dam, continue straight ahead up the stony track beside the wall. After 400m, at the metal gate, fork right, passing through another gate into the farmyard, then right onto the track and left down the lane.

It was this view of Pendle brooding on the skyline above

5. Continue around the reservoir, past the wood and

6. At the junction, head right then fork slightly left along the faint path beside the wall and over the stile next to the metal gate. Continue beside the wall and over the stile and descend half right through the woods to the road. Head briefly left and cross the road with care, heading through the wooden gate onto Mytton Fold golf course. 7. Join the gravel path as it curves initially right then back left and heads downhill. As the path curves left again next to a mature alder tree, continue straight downhill following the black and white marker posts. Descend on the woodland path and head right then left over the railway bridge and straight on past the hotel to the main road. 8. Head left on the pavement, past the garage then fork right onto the narrow footpath to the roundabout. Cross over the first exit with care and take the second exit to reach the railings and cross the busy A59 back into Northcote Road and the hotel.

PERFECT ATTIRE FOR TOWN & COUNTRY The North West’s largest stockist of quality town and country clothing and footwear

VAREYS TOWN AND COUNTRY 2 MARKET PLACE, CLITHEROE, BB7 2DB T: 01200 423267 • www.vareys.co.uk • E: info@kenvarey.co.uk VAREYS FOOTWEAR GALLERY 4 NEW MARKET STREET, CLITHEROE BB7 2JW

A RICH HERITAGE

Stonyhurst College

A RICH HERITAGE

biographer that she yearns to retire to the area one day. Like Her Majesty, you are bound to fall in love with the fresh air and beauty of the Ribble Valley.

TOLKIEN TRAIL This fascinating trail explores the Ribble landscape that is thought to have inspired the work of JRR Tolkien.

Roman Museum Ribchester

Considering all that Ribble Valley has to offer, it’s no wonder that it is recognised nationally as one of the best places to live in the UK. Even the Queen told her

Clitheroe Castle by Steve Peters

With a walk inspired by JRR Tolkien’s Lord of the Rings, the history and heritage that can be found within the Ribble Valley is truly astounding

feature of the Ribble Valley that makes it so unforgettable is its heritage. Sites such as the 14th century Whalley Abbey, the Ribchester Roman Museum and the medieval Clitheroe Castle form part of the locality’s historic backdrop.

NORTHCOTE

Cromwell’s Bridge

What’s more, the breathtaking Stonyhurst College served as a source of inspiration for the prolific author JRR Tolkien and his book Lord of the Rings. In addition to its history, Ribble Valley also plays host to vibrant cultural, music, art and food events, which are up and running.

Starting from Hurst Green village the circular walk is 9km/5.5 miles and should take between three and four hours to complete. It can be muddy at certain times of the year so stout footwear is advisable and maybe a snack and drink to enjoy along the way. The Tolkien Trail leaflet is available from the reception of the Shireburn Arms hotel in Hurst Green or downloaded from visitribblevalley.co.uk

NORTHCOTE

The epic The Lord of the Rings trilogy was compiled over the course of some 16 years, and finally published in 1954/55. JRR Tolkien, his wife and children, regularly stayed at a guest house in the grounds belonging to Stonyhurst College. Their son, John, who was studying for the priesthood at the English College in Rome, was evacuated to the Jesuit seminary at St Mary’s Hall (now the preparatory school for Stonyhurst College) during the Second World War. Tolkien spent much of his time writing, both at the guest house and in the college itself.

‘Tolkien was renowned for his love of nature, wooded landscapes and the countryside around Stonyhurst’ An Oxford Professor of Anglo Saxon and later of English Language and Literature, he even taught a few lessons at the college during his visits. Browsholme Hall

Tolkien was renowned for his love of nature, wooded landscapes and the countryside around Stonyhurst, which is richly beautiful. A number of names occuring in The Lord of the Rings are similar to those found locally, including Shire Lane (in Hurst Green) and the River Shirebourn (similar to the name of the family who built Stonyhurst). The ferry at Hacking Hall (still working when Tolkien was staying in the area) may have provided the inspiration for the Buckleberry Ferry in the book, and the view from Tom Bombadil’s house may have been based on that from New Lodge. Whatever the direct links which Tolkien used in his book, he certainly spent much of his time at Stonyhurst working on The Lord of the Rings in a classroom on the upper gallery of the college.

Stonyhurst College is proud of its association with the author, which continued when his younger son Michael

taught Classics at the college and at St Mary’s Hall in the late 1960s and early 1970s. With the opening of a new Tolkien Library at St Mary’s Hall in 2002, JRR Tolkien’s connection with the Ribble Valley will live on for future generations.

Reproduced with permission from: visitribblevalley.co.uk

NORTHCOTE

BASC

PROTECTING OUR

COUNTRYSIDE Duncan Thomas the Director North for the British Association for Shooting and Conservation (BASC) explains the many and varied countryside projects that are underway in the region

hat an absolute pleasure to be writing again for Northcote, as spring emerges across the North of England and a degree of normality returns. For the British Association for Shooting and Conservation (BASC) North team, we have two new starters, Rob Newton in the East and Gavin Howe in the West. Rob hails from a sales background and Gavin was the head gamekeeper at Kirkoswald Castle in Cumbria – we are very happy to have them in the team. BASC bird boxes go from strength to strength – we have placed literally thousands of them across the North and much further afield, they’ve been used in charity auctions, MP’s engagements and school conservation projects. I’m especially proud of our kestrel boxes – the species is in decline and memories of

NORTHCOTE

seeing them hover, hunting for prey on motorway verges seem distant. Every attempt to improve both habitat and provide nesting locations is important. Last year’s nesting attempt was successful at my box, resulting in four chicks fledged. The very talented Emma Greenhalgh withstood midge attacks and gained some superb images for us – check out her Instagram account @ribblevalleycaptured

calling, they see soaring birds of prey and get to meet the hardy sheep. Since 2017 over 6000 children have been part of Let’s Learn Moor, across multiple venues, involving over 50 partner organisations. Let’s Learn Moor 2022 will be held at eight locations in England this July.

worth of conservation projects and £2.4 billion pounds of economic turnover, supporting often isolated, rural economies and communities. Our Let’s Learn Moor project is now national and the largest annual upland education event, providing an opportunity for children across the country to meet the people and organisations that help to protect our stunning moorland landscapes and species.

‘Reports of duck nesting tubes with hatching ducklings are pouring in’

Coordinated by Countryside Learning and BASC since 2017, the events involve National Parks, local farmers, the emergency services, gamekeepers, water utility companies, conservation groups and many more.

As I type, reports of duck nesting tubes with hatching ducklings are pouring in – there’s an enormous conservation effort going on! Shooting sports contribute annually the equivalent of £250 million

The children experience spongy sphagnum moss under their feet on part of the UK’s largest carbon store and sticky, insect-eating sundew plants. They hear the chattering of red grouse and the iconic curlew

This year’s theme will be ‘protection’ – the protection of people, communities, carbon and wildlife. Whatever you get up to this Spring and Summer enjoy the great outdoors, leave only footprints.

basc.org.uk

This unique collection, hand-crafted in Paris, is made from completely natural products such as leather and stone Each pair of Lucas De Stael glasses takes 30 steps to produce from start to finish and can be crafted individually to each customer’s specification For the first time ever, try on the entire collection using virtual try-on technology

01772 312213

thespectaclefactory.com

WELLOCKS

PASSION, DRIVE AND PERFECT PRODUCE A long-standing relationship between Northcote and Wellocks continues to thrive, and is the foundation of the finest ingredients producing the perfect dish, writes Gail Bailey

ellocks supply fruit, vegetables, dairy, poultry and meat, along with other essential ingredients to restaurants across the UK – and they do it with a commitment to searching for the finest ingredients to ensure chefs have exactly what they need.

NORTHCOTE

Head of Brand and Innovation at Wellocks, Leigh Myers, says: “We search the globe to find producers and farmers that take pride in what they produce, from

everyday basics to the most exotic elements of a dish. We only work with those who share our ethos that the best dishes begin with the finest ingredients. Simply put

‘The Yorkshire asparagus I am now using, I believe is some of the best you can get’

our customers are at the heart of what we do.” Wellocks has grown since it began in 1946 from a traditional greengrocers in Silsden, Yorkshire. The company now employs 450 people and delivers to over 1400 customers six days a week from four hubs, with

NORTHCOTE

all over the world to attend: “Wellocks are a proud sponsor of Obsession – and long may this continue,” Leigh says.

headquarters in Nelson, Lancashire. As a former sous chef at Northcote, Leigh has a deep understanding of the restaurant and what Northcote’s executive chef Lisa Goodwin-Allen, needs on a daily basis: “The success of Wellocks is built on a firm focus on quality, and a strong circle of support between ourselves, the producers and the chefs. We are very respectful of both those who produce the ingredients and those who will be working with them in their restaurants.” Spilmans Farm in Yorkshire is one such supplier and their asparagus currently features in Lisa’s Spring Gourmet Menu at Northcote: “Spilmans asparagus is literally from field to fork,” explains Leigh. “It is planted by hand in May and is cropped by hand two years later. The secret to their asparagus being such a source of great taste is the pride taken in its careful planting, along with the perfect sandy soil it’s grown in. When it is picked by hand it is carried in baskets straight to the packhouse, where it is sorted, cut and prepared while still fresh.” Lisa adds: “Wellocks is an amazing supplier and provides us with great support. To create the best dishes full of flavour you need the best seasonal produce and Wellocks always goes above and beyond to supply quality. The Yorkshire asparagus I am now using, I believe is some of the best you can get.” Spilmans is one of the Wellocks

‘We search the globe to find producers and farmers that take pride in what they produce, from everyday basics to the most exotic elements of a dish’ Special Branch of suppliers that Wellocks prides itself on working with for ingredients that are extraordinary: “Wellocks Special Branch is an exclusive range of unique products, sourced from first-class suppliers with whom we have grown strong and enduring relationships,” Leigh explains. Executive chef Lisa GoodwinAllen and head chef at Northcote, Danny Young, both spend time at Wellocks’ warehouse working with the team there and sampling what is available and in season: “Lisa and Danny do this each time they change the menu,” says Leigh. “They test the products to ensure they get the very best, thereby ensuring Northcote’s clientele experience only the finest food.”

Leigh explains that key to this circle of support and the relationship between Northcote and Wellocks, is to always be talking – sharing information and challenges as they come along: “If Lisa needs something specifically for The Stafford in London – we make sure she gets it. By continually communicating we know what our customers need and how we can support and ensure those needs are met.” Wellocks are a sponsor of Northcote’s celebrated Obsession which went ahead this year. Obsession is Northcote’s annual homage to the finest food and wine and was established over 20 years ago, and is now hailed as one of Europe’s leading gastronomic events where guest chefs travel from

‘We only work with those who share our ethos that the best dishes begin with the finest ingredients’

The partnership between Wellocks and Northcote is also an important one to encourage new chefs entering the sector: “We work together to run masterclasses and off-site field days to support the training and education of those new chefs coming through,” explains Leigh. “Recent ones have included a chocolate masterclass and a strawberry harvesting activity. “New chefs are able to gain key skills and develop knowledge, and they do this through the experience of renowned chefs such as Lisa. By also working with the very best ingredients, and learning to appreciate the importance and the difference this makes to a final dish, is a further benefit of our collaboration. “Wellocks supply chefs with only the finest ingredients and will travel to ensure this,” Leigh says. “Different parts of the country may be experiencing bad weather which affects crops. At Wellocks we will take time to travel to ensure we find the very best produce to ensure our customers only give their customers the finest ingredients in the dishes they create.” Wellocks 4 Pendleside Lomeshaye Business Village Lancashire BB9 6SH 08444 993 444 sales@wellocks.co.uk wellocks.co.uk

NORTHCOTE

R AND J YORKSHIRE’S FINEST

FINEST FARMING PRODUCE R and J Yorkshire’s Finest is a butcher with deep roots to the land and an abundance of farming heritage. Gail Bailey spoke to Ryan Atkinson to find out more about the special relationship they have with Northcote

ith their own farm in Nidderdale R and J Yorkshire’s Finest was established in 1978 by Ryan Atkinson’s parents who were both from farming backgrounds. They were inspired to supply meat directly to friends, neighbours and local families as they already had a reputable and successful cattle farming business: “It didn’t take long for word to spread and restaurants and country pubs began to place orders, some of those early customers are happily still clients today,” explains Ryan. One important customer of R and J is Northcote: “We have a huge respect for executive chef Lisa Goodwin-Allen and head chef Danny Young,” says Ryan. “They are incredibly talented and they know exactly the specifications they want from our produce – it is a pleasure to work with them.” R and J have been on a journey with Northcote working with them over the last five years, and Ryan cites the knowledge and expertise of Lisa and Danny in helping push their own boundaries to new levels: “We tend to start with an initial conversation with Lisa about a new dish and then we will source the product. We won’t waver on our promise to them and are dedicated to finding exactly what they need to produce the culinary excellence they then deliver to their customers.” Northcote buy an array of products from Ryan and his team, and two key examples are wild Scottish venison and Thirkleby duck: “Lisa won the Great British Menu with the wild Scottish venison. It had never been served the particular way she wanted it, but we understood what she needed and were so glad to be able to help – the dish she created is still on the menu today,” Ryan says. Thirkleby Ducks are specifically reared and very bespoke: “These completely free-range birds

NORTHCOTE

‘We don’t do any intensive farming or feeding, and our grass fed, open pasture, free range and wild reared ethos goes hand in hand with Northcote’s own philosophy’ have incredibly tender and flavoursome meat and skin that crisps perfectly,” Ryan says. “We use a Himalayan salt process and go through an intense number of steps to grade and calibrate them for their size and quality. One of our salt chambers is especially suited to duck, and we keep a daily check on the product and then use an intricate

butchering technique to ensure it is exactly what Lisa and Danny require.” A recent product of R and J Yorkshire’s Finest, and one that they are especially proud of, is their own Yorkshire Himalayan salted beef: “The beef is salt aged for five to six weeks ensuring it has an unbeatable taste and tenderness,” Ryan explains. “We are completely free range in the vast majority of meat we rear or source,” explains Ryan. “We don’t do any intensive farming or feeding, and our grass fed, open pasture, free range and wild reared ethos goes hand in hand with Northcote’s own philosophy.” Like others in the food and hospitality sector, R and J had to diversify and think rapidly how to survive through Covid: “Lisa was one of our first customers to support us and she did a brilliant video for us helping to promote our ‘At Home’ products,” Ryan says.

‘The beef is salt aged for five to six weeks ensuring it has an unbeatable taste and tenderness’

“We had stock to move as the pandemic hit and quickly set up an online business, which has thankfully continued and continues to grow. Lisa supporting us with her video testimonial helped keep our business afloat, and we are incredibly grateful to her.”

R and J’s ‘At Home’ business is going from strength to strength and as they operate a nose to tail butchering service (whereby they ensure none of the carcass goes to waste), there is an incredible range of cuts and product lines available to professional chefs, and now some of these are available for the chef at home too: “Hospitality is close to our hearts and we continue to grow due to our unwavering commitment to quality and customer service – but we are proud that R and J Yorkshire’s Finest is now able to supply the home market too,” Ryan says.

R and J Yorkshire’s Finest Wateredge, Longswales Lane Kirkby Malzeard HG4 3RJ 01765 658611 randjyorkshiresfinest.co.uk

NORTHCOTE

YOUR EVERYTHING STARTS HERE... STAY Nestled in the heart of the idyllic Ribble Valley in Lancashire, Everything Retreat is the perfect getaway to restore and re-connect. The retreat team will be on hand to ensure every detail of your stay is managed personally, with a unique concierge service. Whatever individual plans you may have, the concierge team brings you their wealth of local knowledge to deliver a truly unforgettable experience. From planning blissful country walks, tickets to top venues, champagne delivered to your door or a chauffeur service to one of the area’s award-winning country inns or Michelin-starred restaurants – consider it done!

SIGNATURE COLLECTION The Signature collection has been designed to complement the beautiful surroundings in which they rest. Nestled around the pond overlooking the magnificent views and countryside, the Signature lodges are a collection of six identical lodges that are open plan with full length glass windows. Every lodge in both the Unique and Signature Collections has a private terrace, underfloor, heating, hot tub, log burner and a luxurious interior.

UNIQUE COLLECTION The Unique Collection of lodges are themed with inspiration being taken from around the world. All are designed with sheer luxury and comfort in mind whilst stimulating your mind and senses with the immersive surroundings that you have chosen to spend your long weekend or week amongst. From the snowy mountains to the plains of Africa … which will you choose?

PURE LUXURY Everything about the retreat is designed for your indulgence – from the panoramic views to the finishing touches within your lodge. The retreat has formed a number of collaborations to offer guests the very best in luxury and among these is Bath House, makers of artisan fragrances and natural skincare. Produced in Cumbria, these products maximise the freshness of natural extracts and plant oils. Exquisitely fragranced, you will delight in discovering Bath House in your luxury lodge shower room.

FINE DINING Everything Retreat is collaborating with a number of partners including Northcote. Just a stone’s throw away from Everything Retreat, dining at Northcote will be a celebration of fabulous food and award-winning wines perfectly paired to complement the dishes created by Michelin starred chef Lisa Goodwin-Allen and the brigade in the Northcote kitchen. Overlooking the gardens and the surrounding countryside you will enjoy the landscape from which many of the ingredients originate. Guests at Everything Retreat can enjoy a deliciously decadent dinner, Sunday lunch or Northcote’s ever-changing seasonal menu. Everything concierge will take care of all your arrangements and curate the perfect stay.

Primrose Hill Mellor BB2 7EQ 01254 965095 everything-retreat.com hello@everything-retreat.com

THE PERFECT PAIRING

NORTHCOTE

his journey at Northcote, the wine list then had some 80 bins in the listing. It was small and concise but did not have a sense of depth or choice for the growing and discerning wine drinkers that were visiting the restaurant. When the Michelin star arrived in 2000 it was clear the list needed to match the growing reputation to enhance the diners’ experience. So, a plan was formed to focus on the goal of creating an award-winning list that offered value across the board, a selection that offered the best pairings to the menu and a library, in effect, that allowed Craig and the wine sommeliers to select wines by the glass to complement every dish created.

THE PERFECT PAIRING… The creation of an award-winning wine list is an enviable task but one that requires a great deal of dedication

he wine list at Northcote holds several accolades. It has held a Two Glasses Award with the most revered USA publication, the Wine Spectator since 2014, making Northcote one of only 16 in the United Kingdom and Ireland. The list has also won a Special Award within the AA Guide for many years and has been singled out by the Portuguese Embassy for special recognition for the promotion of Portuguese wine, which was a love affair that started in the late 80s and has gone from strength to strength. When Craig Bancroft started

‘A list is never finished as there is always something new to consider such as up-and-coming growers, new trends and emerging nations’

This project however had flaws and being based in Lancashire, meant that there were multiple suppliers needed with minimum ordering requirements. This proved a logistical nightmare as well as impractical. The minimum order requirements meant the investment was often not sustainable. To find a way round this challenge, Craig decided that having one specialist supplier would be the way forward. This needed to be someone with no minimum order requirements, a merchant that was nearby, but also had the enthusiasm, knowledge and financial ability to obtain and deliver any wine required in the world for the restaurant. Hence, the long-established partnership with the Wright Wine Company at Skipton began and, more importantly, the great relationship and trust developed between Craig and Julian Kaye, Managing Director of the Wright Wine Company. The Wright Wine Company has been the main supplier to Northcote now for some 35 years, the transparency of the relationship and the clarity of the business requirements has meant that the relationship has grown ever stronger.

NORTHCOTE

THE PERFECT PAIRING

the match is correct. This is where the outstanding service of the Wright Wine Company really comes into play as once the team taste the menus, there are clearly decisions that need to be altered and they have the ability to choose a better match, return the original proposition and within 35 minutes one of the Wright Wine Company team will deliver it to Northcote to serve to their discerning audience on that particular night. Throughout Obsession, the rules are that they never repeat a wine and they try to ensure, where possible, on each evening that the wines all come from different countries and the grape varieties are different. The only time that this is an exception is, occasionally with dessert wines, when there is only one wine that will do regardless of its geography.

The building of the wine list to its revered position took a serious approach. A monthly meeting was put in place with the sommelier team, Nick Adams MW, Craig of course and Julian all in attendance. The list was built with a clear aim to create as many different stylist wines and grape varieties as possible from all over the world. They systematically tackled each region until they got the result that they wanted – and then started again! A list is never finished as there is always something new to consider such as up-and-coming growers, new trends and emerging nations. This can be illustrated with the recent introduction of ‘orange wines’ from Georgia, a more robust list of English sparkling, the introduction of sake, wines from Greece and Cyprus and even speciality cider. The list is constantly revised and improved, the team has a passion for perfection and it is very clearly a labour of love. The list currently boasts 650 bin numbers from 23 countries. The aim of the list is to deliver to all guests a truly unique and memorable, overall dining experience with the wine being the welcome surprise. The relationship between Craig and executive chef Lisa Goodwin-Allen is key in the design of the menus, so they can harmonise the wine choices with Lisa’s elegant and stylistically delicate dishes. Over the years they can be frank with each other and add or remove ingredients to get a wine to match 100 per cent on point or change the order of a menu to suit the guest’s journey. All the wine flights are designed, where possible, to take the guest on a geographical journey of the wine world and it makes for an exciting commentary from the sommeliers to move the palate from Spain to Italy and then off to the USA. Where this deep-seated understanding of food and wine matching comes from is most aptly described as Craig’s understanding of food as much as wine – the two are inseparable

NORTHCOTE

‘The aim of the list is to deliver to all guests a truly unique and memorable, overall dining experience with the wine being the welcome surprise’ and the Obsession festival really sees this come into its own. With the now incredible library of wines available, it allows the sommelier team and Craig to pair wines throughout Obsession that really enhance everybody’s experience.

It is quite a tricky process, with wines being chosen principally on paper from the 15 menus for the individual evenings, and then on the day Craig is fortunate enough, with the sommelier team, to taste the dishes with the visiting chef to ensure that

This wine educational background and the way that the list has been approached with the involvement of the wine supplier, the sommelier team and the senior kitchen team members has helped Northcote develop two Master Sommeliers in the last 10 years. Adam Pawlowski in 2014 represented the first Polish award and Tamas Cinzki in 2020, which was the first award to a Hungarian – and there has only been 269 Master Sommeliers, since their creation in 1969, in the world. Northcote remains committed to wine education and continues in its quest to create exceptional sommelier service teams, where the focus is giving guests fabulous wine experiences across the board at all values, coupled with genuine hospitality. Hopefully, Northcote will develop yet another Master Sommelier in the future.

wineandwhiskey.co.uk

With so much thought put into the food on your plate by Lisa and her team, we are proud to match it with the quality of what’s in your glass. Northcote and The Wright Wine Company. Complimentary since 1992.

If you’ve enjoyed your wine at Obsession, then please visit us online; www.wineandwhisky.co.uk/obsession22

Skipton

Retail and Wholesale Wines and Spirits; specialist Bordeaux and Burgundy wines, single malt whiskies, dessert wine, Port, brandy, rum, gin and Tequila. In-store and online.

For special occasions; anniversaries, birthdays and weddings - a wide range of vintage and dated Ports, whiskies, Cognac, Armagnac and more. In-store and online.

www.wineandwhisky.co.uk

www.vintagedrinksonline.co.uk

The Old Smithy, Raikes Road, Skipton, BD23 1NP Tel: 01756 700 886 Mon – Sat 10am - 5pm | Sundays (Dec only) 11am - 3pm | Bank Holidays 11am – 3pm

STURIA CAVIAR

CULTIVATING

NATURE Estelle Desmullier takes a look at how caviar farmers, Sturia, work alongside nature to create and conserve the perfect, bio-diverse environment for its fish

NORTHCOTE

WORDS ESTELLE DESMULLIER | TRANSLATION CARRÉ TRANSLATIONS

NORTHCOTE

Water, it should be noted, is not consumed but only borrowed. And while human activity and living beings obviously have an impact on their environment, it can sometimes be a positive one. We learn that what is waste for some – whether they are fish, plants or microorganisms, all consume food and nutrients and produce waste – can serve as food for others.

Inspired by the ingenuity of Mother Nature, these sturgeon farmers have created a balanced ecological environment favourable for purification, by bringing together fish, plants,

algae and phytoplankton. Hence, carp can be found in the buffer zones. Excellent at cleaning ponds, they contribute to the elimination of unwanted plants in a natural way.

Thanks to their expertise, they also introduced bacterial carriers (neutrophilic bacteria) that convert ammonia into nitrites. Natural processes which, aided by UV rays from the sun, eliminate pollutants, allowing them to achieve a neutral balance and to make water cleaner particularly in terms of nitrates.

‘The nature in which its fish farms are located, constitutes an authentic setting that everyone cherishes, is keen to conserve, both for the well-being of the fish and the flora and fauna’

These actions make these living creatures true guardians of the environment and its biodiversity, they have adapted their practices to the rhythm of nature.

ish farmers use one of our most precious resources – water. This is the case with the ‘caviar farmer’ Sturia. Based in Aquitaine, a stone’s throw from the Gironde estuary and in the middle of woodland, the nature in which its fish farms are located, constitutes an authentic setting that everyone cherishes, is keen to conserve and preserve, both for the well-being of the fish and for that of the naturallypresent flora and fauna. Hence, we discover that not only do they farm sturgeon, they also cultivate nature.

To promote the proper circulation and migration of species, in particular fish from the surrounding rivers such as eel and lamprey, fish passes have been set up on their sites, allowing free movement and good sediment to ensure ecological continuity. Beyond being seasoned sturgeon breeders, each fish farmer is also involved in the preservation of the sites. Their upkeep is based on observation of ecosystems and the seasons.

STURIA CAVIAR

The grass around ponds and pools is therefore cut less frequently. The same applies to hedges, embankments and wetlands, which constitute essential shelters and habitats. In addition to reducing atmospheric pollution, these practices make it possible to welcome and promote the development of endemic species, both animal and plant, that contribute to the ecological balance of the site.

NORTHCOTE

Native birds such as the egret, stork, heron and kingfisher, migratory birds such as the osprey and teal along with fish, frogs, and European pond turtles come here to find refuge. It is also not uncommon to see the traces of a mischievous otter on the Carillon fish farm, after sneaking into the grass with a stolen fish. These discreet small mammals do not settle just anywhere. They pay great attention to the structure of the landscape, in particular to the vegetation which plays an important role for the tranquility and safety of their habitat and refuge areas.

Aquarea:

And what a surprise to see a genet appear in Colombier – it takes patience, and you have to be a night owl, as genets are nocturnal. This little-known small carnivore lives mainly in calm environments, away from human activity, in humid places, near springs and in

wooded areas. In terms of flora, a wide variety of wild orchids populate these areas, and are a delight! So, you will understand that being a farmer means being attentive, adapting to nature – and not the other way around – and taking action to preserve it.

‘Beyond being seasoned sturgeon breeders, each fish farmer is also involved in the preservation of the sites’

An environmentally friendly aquaculture in (Nouvelle) Aquitaine, which is a support and assessment benchmark for good control and management of water and the environment, and the influence of fish farms on the natural environment.

Four: The number of fish farms located in Natura 2000 areas, which are sites designated to ensure the preservation of exceptional biodiversity and natural heritage.

Article from Créac: Caviar’s world by Sturia #2 (2021) Magazine édited by Sturia 102, Route de Beauval 33450 Saint-Sulpice-et-Cameyrac

FARMER, PRODUCER, SELECTOR REFINER OF FRENCH CAVIAR First farmer, producer, selector – refiner of French caviar, Sturia offers a unique worldwide range of caviar selected on its taste, the texture, the size or even the colour of its roes… so that each consumer will find his caviar. As a pioneer in sturgeon breeding, Sturia has been campaigning for responsible and sustainable aquaculture and production for almost 30 years. These very strong arguments in favour of quality and respect for the tradition, the environment, the animal and human result in an upstream rigorous control of water, lands and feed of our fishes (which all influence the taste) and a downstream expertise of caviar from the production to the mastery of the grain and the taste by refining. This willingness to intransigence, guarantee of quality, enables Sturia to offer irreproachable quality caviar with very strict traceability, from the egg to the egg.

©AnneClaireHeraud

www.sturia.com

Classic Fine Foods is the only fine food specialist operating internationally in 9 different countries throughout Europe, The Middle East and Asia. Our mission is to source and bring exceptional ingredients and unique gourmet products, to the most demanding chefs around the world, whatever their type of cuisine and cooking style. We partner with brands that are as passionate about food as we are

and who provide exceptional and unique gourmet products, such as Sturia Caviar. When we select a partner, we pay particular attention to how the product has been created and which production methods have been chosen. We select partners who will guarantee the purest and most natural taste of their products, who respect the natural environment and we choose farmers and breeders that have a strong commitment to animal welfare.

We take pride in our customers, our suppliers and their wonderful produce and make sure to build and strengthen relationships with them, going that extra mile to make our customers happy. Learn more about Classic Fine Foods UK on our website: www.classicfinefoods.co.uk and follow us on social media.

DEEPBRIDGE CAPITAL

THE IMPORTANCE OF

LEADERSHIP Ian Warwick is Managing Partner at Deepbridge Capital, Obsession22’s headline sponsor

t Deepbridge we provide investment and support to early-stage companies in the technology and life sciences sectors, via our tax efficient investment funds. Our venture capital funding aims to support entrepreneurs and founders build the great companies of tomorrow. When reviewing companies to support, there are many factors which are subject to our granular due diligence process, but one key thing we look for in our portfolio companies is the strength of their leadership team. Our hands-on support of such companies may provide commercial experience and guidance, but on a day-today basis, companies seeking significant growth categorically need a leader who can drive the business forward. This is one of the reasons why I have long been fascinated by the art of leadership, although perhaps starting my career in the Royal Navy may also explain why I have been so intrigued. Clear and respected leadership is of course an essential skillset in commercial kitchens. Therefore, having been headline sponsor of Obsession22, I was privileged to be able to ask a number of the Obsession chefs for their own thoughts on leadership and what qualities make a great leader. Northcote’s very own Lisa Goodwin-Allen, commented on the importance of never asking someone to do anything you wouldn’t be prepared to do yourself, which was also echoed by Simon Rogan, who also added: “A great leader leads from example.”

NORTHCOTE

Lisa continued: “Knowledge and empowerment are important to develop your team.” She added: “You get the most out of a happy team.” Atul Kochhar’s thoughts were particularly focused on the human aspect, commenting: “To be a great leader, there are many qualities one needs. But one thing every great leader has, is humanity. If you feel it, if you feel it on your skin and in your heart, you know you can lead people.” Honesty and integrity, were two key factors identified by Tom Kerridge, who also named work ethic and compassion, as key attributes, adding: “A leader is somebody who connects with their team and leads by example.”

‘Knowledge and empowerment are important to develop your team. You get the most out of a happy team’ All of the chefs I spoke with, demonstrated a genuine acknowledgement of the importance of their team members. James Martin told me: “What do I think it means to be a great leader? There’s your answer [pointing to the team in the kitchen]. It’s having a good team behind you, simple as that.” James shared his personal experience: “You

quickly learn in this industry that if you shout and scream and then look back, there’s nobody there. Then, and only then, do you start to change. For some people, it’s too late. But for me, definitely the way to be a great leader is that team behind you, simple as that.”

them in action really highlights the trust they have in their sous chefs and beyond – watching James Martin take the time to show Northcote’s junior chefs how to make his Cornish brown crab risotto, being a particular highlight.

Having had the honour of speaking with these amazing chefs – with the obvious main privilege being to taste their stunning food at Obsession22 – I then spoke with a couple of my colleagues to identify any similarities between the culinary world and our world of venture capital. Dr Savvas Neophytou, who manages the Deepbridge Life Sciences EIS fund, echoed the above comments about the importance of team: “The best businesses are those that have a strong team in place, not just one person.” Adrian Neilan, who manages the Deepbridge Technology Growth EIS fund, advised me that great communication is a key skill for leaders: “Leaders need to be able to share their vision and passion with their team,” he said, and that is definitely something I witnessed in all of the chefs. Having watched a number of chefs in action at Obsession22, it is remarkable how they lead their teams to produce results to exacting specifications in a pressured environment. My key conclusions are three-fold: Firstly, none of these chefs have been taught how to lead – their leadership is based on experience and intuition, with James Martin being particularly honest about learning the hard way at times. Secondly, they all appreciate the importance of their team. Seeing

‘What do I think it means to be a great leader? There’s your answer. It’s having a good team behind you, simple as that’ Finally, I agree with Adrian, that clear communication is essential, with this being particularly evident in the Northcote kitchen to ensure all plates came to the pass at the right time and to the highest standards. I firmly believe that leadership is the ability to inspire, influence and help others achieve great results, and every one of these fantastic Obsession22 chefs showed these qualities in abundance. A restaurant kitchen is a great metaphor for how businesses operate and the similarities with the examples of great leadership we see in our portfolio companies are remarkable.

To find out more about Deepbridge please visit: deepbridgecapital.com

IT ACTUALLY IS ROCKET SCIENCE. Deepbridge’s EIS and SEIS funds invest in growth-focused innovative technology and life sciences companies. Deepbridge’s team of sector experts invest across a wide range of sub-sectors, offering hands-on management support to great teams seeking to deliver an intellectual property driven solution… and yes, this could actually include rocket science! Investors can access the potential future technologies of tomorrow whilst benefiting from the generous tax reliefs available via the UK Government’s Enterprise Investment Scheme and Seed EIS.

www.deepbridgecapital.com

EIS MONTHLY DEPLOYMENTS | ONLINE APPLICATIONS | GROWTH FOCUSED Capital at risk. EIS and SEIS investments are illiquid and unquoted stocks and therefore should be considered as high risk. Tax reliefs are dependent on individual circumstances, cannot be guaranteed and may be subject to change. Seek independent financial advice. Issued by Deepbridge Capital LLP, a limited liability partnership registered in England & Wales, registration No. OC356449. Registered office: Deepbridge House, Honeycomb East, Chester Business Park, Chester CH4 9QN. Deepbridge Capital LLP is authorised and regulated by the Financial Conduct Authority (FRN: 563366).

Electrolux Professional SkyLine

Electrolux Professional are t. he official Kitchen Sponsor of Obsession 22 Electrolux Professional and OBSESSION 2022 working in partnership to support chefs with the latest innovative catering equipment. Obsession 22 is powered by Electrolux Professional SkyLine Combi Ovens and Blast Chillers. For more information Call: 08433 753 444 Email: epr.info@electroluxprofessional.com Visit: https://www.electroluxprofessional.com/gb/

Create one aesthetic statement. Gaggenau appliances: individually accomplished, exceptional together.

gaggenau.com

Aesthetic_Northcote22Magazine_420x297_DP_UK.indd Alle Seiten

The diﬀerence is Gaggenau.

23.03.22 10:14

BY CLAIRE BOSI

15 NIGHTS, 18 CHEFS AND 18 MICHELIN STARS. AFTER A TWO-YEAR WAIT NORTHCOTE’S OBSESSION RETURNED BETWEEN 21 JAN - 6 FEB 2022. AND THIS YEAR WAS BIGGER THAN EVER. The ultimate celebration of gastronomy, Obsession began in 2001, with a modest, yet brilliant group of chefs. Over the years, the celebration has grown to a fortnight-long and become recognised as one of the most prestigious gourmet festivals in Europe. When details of the Obsession22 line-up were released, the team at Northcote received a startling 15,000 requests to attend within just 14 days of the announcement. Obsession22 was also the first year under the leadership of Northcote’s Executive Chef Lisa Goodwin-Allen. When restrictions were relaxed during the pandemic in 2021, I joined Lisa on a foraging trip with the festival film sponsors, Wellocks - a company with whom Lisa holds a great relationship, and who supply much of the produce into her own Michelin starred kitchens. During the trip Lisa discussed the direction she hoped to take Obsession22 in, for its first year back; “I want Obsession22 to really showcase the exceptional talents we have here in the UK and Ireland. Previous Obsessions have seen chefs fly in from all over the world, and that is definitely something we will return to. But this year, it’s going to be extra special. It will be about celebrating our own hospitality industry and our own world-class chefs” True to Lisa’s word, she made it happen. The festival saw chefs travelling from all across Great Britain and the Republic of Ireland – from Edinburgh to Dublin, London to Newcastle and beyond - to cook

NORTHCOTE OBSESSION

their unique Obsession menus. Of course, Obsession22 took all manner of support and ingenuity to deliver. There is a whole team working throughout the year, and during the festival. From reservations, to room attendants, marketing to sponsorships – Obsession is one monumental collaborative effort. These efforts are further enhanced by the festivals generous sponsors. Guests are chauffeur-driven in style, thanks to the support from Porsche. Headline sponsors, Deepbridge, joined by kitchen sponsors Electrolux Professional and chefs table sponsor Gaggenhau are among those who contribute enormously to the events’ success resulting in over £70k raised for Hospitality Action. New for 2022 saw a beautifully crafted cover plate and tea service, courtesy of Royal Crown Derby. As guests were seated, the cover plates added to the sense of anticipation and excitement for the evening ahead – these pieces surely set to become collectibles. As with each Obsession festival, accompanying every menu is a wine pairing, carefully curated by Northcote’s very own Craig Bancroft. I spoke with Craig, halfway through the festival; “We know each chefs’ menu in advance of their arrival, so I have a loose shortlist of wines. But of course, reading the description and tasting the dish can mean two very different things. On the day of the event, chef cooks and plates up the menu, then we taste it and match the wines carefully.

The celebrations always begin with Louis Roederer champagne, as they kindly sponsor the event” I asked Craig – what if he cannot match a menu with wines from his own extensive cellars? “I don’t have to worry about that” Craig laughs “We have the wonderful Wright Wine Co just over in Skipton. They are just fabulous at finding us whatever we need, at very short notice. And they are very used to working with me!” So, Obsession22 was a roaring success and the team now look forward to next year’s event. But before we sign off, lets have a closers look at just who graced the kitchens this year, there are two groups of people who helped to make this event so outstanding. To the line-up of chefs – so much gratitude. It has been a tough time for the hospitality sector, and your support towards Obsession has been extraordinary. You have travelled to us, shared your experiences with us, showcased your craft. You have brought generosity, optimism and celebration. Together we displayed just how our UK hospitality scene rivals that of any country. Finally, without guests, there would be no Obsession. So, on behalf of Craig, Lisa and all the team behind Northcote’s Obsession – thank you for helping to bring this festival to life, thank you for showing our chefs just how much their talents are appreciated and we look forward to welcoming you again.

For two weeks, the crème de la crème of culinary talent from around the UK and Ireland came to host their individual residency at

NOR TH CO TE’ S O B S E S S I O N 2 2

Let’s have a further look behind the chefs and their success stories.

Lisa Goodwin -Allen

Northcote – Lancashire In an environment where men have traditionally taken centre stage, Lisa Goodwin Allen has broken the mould. She is one of the UKs most prominent female chefs and her trailblazing career undoubtedly inspires many other young girls that they, too, can forge a highly successful career in a professional kitchen. Inspiring young talent into hospitality continues to be a focus for Lisa, with her appointment as Chair of Judges for Young Chef of the Year 2022-24, UK judge for the San Pelligrino 2022/23 awards. Lisa became head chef of Northcote at 23, one of the youngest women ever to run a Michelin-starred kitchen. She became Executive Chef in 2015 and has successfully retained a Michelin star since. She furthered her success with the win of Hotel Cateys Chef of the year in 2019. As her star ascended, Lisa became the first woman to win Great British Menu, following this with 3 winning dishes on Great British Menu Christmas 2020 - a unique banquet honouring the NHS and key workers who played such a central role in the Coronavirus pandemic. Lisa’s beautiful, nostalgic and festive flavours secured her three wins. To date this remains more than any other chef has won in any

GBM series. Lisa’s natural ease and the public’s favourable response to her cooking style and personality has also landed her regular TV appearances on MasterChef: the Professionals and James Martin’s Saturday Morning. Northcote’s ethos of showcasing the best of Lancashire’s impressive terroir is close to Lisa’s heart. She has forged close relationships with the best local growers and producers, which gives her the opportunity to celebrate her home county. “There are many unsung heroes and people who have been doing this for generations. But there are also new people coming to the fore, so there’s always something new to discover and work with. It’s about taking that local produce and putting my twist on it – working with the seasons, to bring out the best of every product to create new exciting dishes. “The people that rear and grow these amazing ingredients are linked to us. They put so much time and effort into creating incredible produce that it can only inspire those of us who work in the kitchen. When we get our hands on ingredients that have been nurtured with love and passion, it really gives us the urge to do something special with them. It’s our way of showing respect, of paying homage.”

L I S A G O O D W I N | A L L E N

Lisa became head chef of Northcote at 23, one of the youngest women ever to run a Michelinstarred kitchen.

NORTHCOTE OBSESSION

Matt Abé

When Mickael Viljanen talks about his relationship with food, he doesn’t create a false narrative. He grew up in Finland where hunting and foraging were normal. His grandfather and parents all cooked seasonally and dinners were simple. And yet Mickael is world class. Talk to most UK-based chefs about him, or, at least, those at two star and one star level, and there’s a quiet intake of breath. He’s one of the few who commands universal respect, one of the few whom people at two Michelin star continue to look up to, one of the people who others chefs describe variously as ‘having cooked one of the best dinners I’ve eaten in the past five years’, or, sentences that frequently include the words ‘best’, ‘exceptional’, ‘amazing’. Make no mistake, within the industry, Mickael is revered. Mickael grew up around good produce and good food,

Restaurant Gordon Ramsay – London

Aged only 16 he was already determined that the kitchen was the place for him, after being inspired by watching shows such as ‘Boiling Point’ which left him fascinated by the pace and energy of restaurant life. An apprenticeship followed, then came stints working at renowned Australian restaurants Aria and Vue de Monde before he eventually moved to the UK aged 21 to join Gordon Ramsay Restaurants, where he has risen through the ranks from Sous Chef at Claridge’s to Chef de Cuisine, then co Chef/Patron at Three Michelin starred Restaurant Gordon Ramsay where he has spent over ten years. The dishes Matt creates put together precision cooking, visual ‘wow factor’ and sometimes unexpected flavour pairings, so

NORTHCOTE OBSESSION

where does he find the inspiration to remain at the cutting edge of creativity; ‘I think inspiration comes from everywhere, whether it be a recent experience, a childhood memory or even a bad experience, I guess. Inspiration can come from so many sources, going on holiday or even just walking down the street, something inspiring can strike you. In all honesty things come to my mind at the most random times of the day! New ideas pop in to my head and I write them down. I don’t wake up in the morning thinking ‘what am I going to do to get through the day’ I never think that, it is always looking forward to the next day, the next service or the next challenge for me. I like to think about the future and not just my future – the team’s future too”

M A T T A B E

The dishes Matt creates put together precision cooking, visual ‘wow factor’ and sometimes unexpected flavour pairings

Jordan Bailey Having started his career in a manor house in Cornwall, Jordan Bailey learned the basics before coming to the attention of Michelin starred chef Simon Hulstone. There, in his first Michelin kitchen, Jordan figured out the direction in which he wanted to go. He learned the importance of working with a farm, just across the bay, marvelling at the boxes of amazing produce that came to the kitchen. “Tasting things that were picked that morning compared to things from a normal supplier was an eye-opener. I’d never realised how good it could be. That’s when my thought-process changed, though I didn’t realise it at the time.” After working with Hulstone, he set his sights on either

though notions of fine dining were a million miles from his mind. “As a small boy I remember going to local markets and buying fish from the markets. As a kid in Finland, all the forests are free for everybody. So, from school age I was collecting berries and mushrooms from the woods. I’ve always been hunting since I was young. I was shooting from a young age so game has always been in our house.” Mickael is constantly innovating, constantly coming up with new ideas, though very few make it to the menu. “90% of the things that we try never make it to the menu. That’s the reality. It’s about 5-10% that makes the cut. It’s produce led. The best dishes are 2, 3, 4 things on the plate and they are more than the sum of its parts. They are the hardest things to do but they have purity and clarity. It’s about the best produce, that’s always what drives it.”

Mickael Viljanen M I C K A E L V I L J A N E N

I’ve always been hunting since I was young. I was shooting from a young age so game has always been in our house.

Aimsir – County Kildare

C h a p t e r O n e – Dublin

J O R D A N B A I L E Y

In less than a year, the couple and their team won two Michelin stars for Aimsir.

Restaurant Sat Bains or L’Enclume, moving to Nottingham to work under Bains. From Bains, to the Norwegian restaurant Maaemo. He worked with the mystery bag of ingredients that the Norwegian larder provided, finding inspiration to create new dishes. He was head chef when Maaemo won a third star and managed to retain that the following year. It was time to take his lessons and move on. It was time to relocate to Ireland, and for his own restaurant with his wife Majken. The couple spent three months on the road, travelling all around Ireland, meeting the producers and suppliers. Then, it was time for Aimsir. In less than a year, the couple and their team won two Michelin stars for Aimsir. “It’s incredible, really. We had been open for just over a year. To achieve two stars in that time is still very early in our journey.”

NORTHCOTE OBSESSION

Hrishikesh Desai HRiSHi at Gilpin Hotel & Lake House – Cumbria H R I S H I K E S H D E S A I

Underpinned by classic French techniques, Hrishikesh’s food recaptures those innocent childhood memories where he would watch his mother blend spices.

If Hrishikesh Desai had to go back to a single point in time, it would be to his childhood. During a career that’s included TV shows and a stage at Thomas Keller’s three-star French Laundry, despite winning the Roux Scholarship and securing a Michelin star of his own, the seminal moment could not have been humbler. Hrishikesh grew up in Pune, in Western India, where food played an important part of his childhood. And the moment that underpinned his career came in a tiny, two-bedroomed house. Each day, his mother, would cook for his father, Shridhar. Hrishikesh would sit in the corner and watch. Too young for school and too timid to get involved, he’d watch as мmother blended spices and herbs, cooked vegetables and rice. “There was a tiny stand

Kenny Atkinson

He champions local and sustainable produce, though he’s just as happy buying produce from Cornwall or Cumberland, providing it’s the best quality.

He was born in Newcastle upon Tyne and spent the first 12 years of his career training in some of the best restaurants in the UK. His bold and ambitious cooking brought him critical acclaim among his peers. Kenny Atkinson is a popular and personable figure, he’s been a regular on TV, winning The Great British Menu in 2009 and 2010 and featuring alongside James Martin on BBC1’s Saturday Kitchen & ITV Saturday Morning. A hero of the North East, Kenny has, among others, been awarded Number 20 in the UK Top 100 National Restaurant Awards 2019, AA UK Restaurant of The Year 2016 and was ranked in the top 4 by both Square Meal and Hardens in their Top 100 Restaurants outside of London 2019. Kenny and Abbie Atkinsons restaurant House of Tides was awarded a Michelin star in 2015.

K E N N Y A T K I N S O N

House of Tides-Newcastle-Upon-Tyne

in the corner and I would sit on that as a small kid. I would watch dhal, rice, vegetables and chapatis being made before my father arrived for lunch” It is those remembrances that have carried Hrishikesh through his star-studded career. The Executive Chef at Gilpin Hotel and Lake House, in the Lake District, has created a unique type of cuisine that showcases the best of modern British foods with Asian flavours from India, Thailand and China. Underpinned by classic French techniques, Hrishikesh’s food recaptures those innocent childhood memories where he would watch his mother blend spices. In April 2022, Hrishi was named as an Honorary Member of the Craft Guild of Chefs for his contributions towards National and Young National Chef of the Year.

The family-run restaurant is set within a beautifully restored Grade 1 Listed, 16th Century former merchant’s townhouse on the historical Newcastle Quayside. He champions local and sustainable produce, though he’s just as happy buying produce from Cornwall or Cumberland, providing it’s the best quality. Spring 2022 also sees a sister restaurant to House of Tides, Solstice. Opening on a former bistro premises run by Abbie and previously known as Violets, Kenny and Abbie are relaunching the site as Solstice, which Kenny describes as a small fine dining restaurant set over seven tables with an open kitchen. “Solstice will be something different to our main restaurant House of Tides,” he said. “It will be more intimate and we want the chefs to be more involved with customer interaction.”

James Martin J A M E S

Celebrity Chef & TV Presenter

M A R T I N

A model pupil, he was awarded Student of the Year for three consecutive years.

He most probably needs no introduction, but here we go. He was born in 1972 in Malton, North Yorkshire. “My passion for food began when my father took the role of catering manager at the Castle Howard estate. At 13 a trip to the South of France in an HGV gave me the opportunity to really experience good food and wine in some of the best chateaux in France. I was hooked!” James Martin began his formal catering training at Scarborough Technical College. A model pupil, he was awarded Student of the Year for three consecutive years. Post-graduation and it was London calling. James relocated to the capital and worked at One Ninety Queen’s Gate, Alastair Little in Soho, The Square in Mayfair and Harvey’s in Wandsworth. He also travelled around France working in chateaux kitchens and gaining experience in Michelin star establishments. Returning to England, James took up the position of junior pastry chef at the acclaimed Chewton Glen. Just a few weeks short of his 22nd birthday, James opened

the Hotel and Bistro du Vin in Winchester as head chef. And that TV career? It began in 1996 with The Big Breakfast and Ready, Steady, Cook. Over the next ten years he went on to film shows including Entertaining with James and Housecall. In 2006, he became the presenter of the BBC One show Saturday Kitchen. He presented the show up until March 2016, making it a Saturday morning staple, attracting viewers in excess of 3.5 million. More recently James has been on screen for ITV touring the UK for Islands to Highlands, James Martin’s Great British Adventure, America for James Martin’s American Adventure and France in Keith Floyd’s car for James Martin’s French Adventure. James Martin’s Saturday Morning is shown every Saturday on ITV and STV and in 2021 the show won the TV Choice Award for Best Food Show. James can also be found creating delicious plates of food on ITV’s This Morning. An author with many titles, James published his first book ‘Eating In’ in 1998.

NORTHCOTE OBSESSION

Tom Kerridge The Hand and Flowers- Marlow

T O M K E R R I D G E

He is, without doubt, one of the greatest successes our UK hospitality scene has ever witnessed.

Another very familiar face from our television screens. Those of you who follow the food scene carefully, will know that, before television success, chef Tom Kerridge and his wife, Beth made history with their pub, The Hand and Flowers of Marlow became the first pub in the world to be awarded two Michelin stars. That was back in 2012 and the couples’ feet haven’t touched the ground since. Born and raised in Gloucestershire, Tom joined culinary school in Cheltenham at the age of 18. His kitchen career began in country houses and hotels across Gloucestershire where he worked as a junior chef. In his early twenties, Tom moved to London to work with the likes of Philip Britton, Gary Rhodes and Steven Bull from whom he learnt and grew his skillset. Tom later became the head chef of Adlards, a Michelin starred restaurant that served modern

Roberta Hall-McCarron Little Chartroom and Eleanore – Edinburgh She has represented Scotland on Great British Menu. She has a plaudit of awards including 2018 Young British Foodie Chef and 2019 Emerging Chef of the year. Roberta Hall McCarron has become a jewel in Scotland’s gastronomic crown. Her restaurants, The Little Chartroom and the new sister restaurant Eleanore celebrate the very best of Scottish produce. As a teenager and through college, Roberta worked in Edinburgh’s restaurant scene. The young chef knew her destiny would be within a professional kitchen early on, having sat a week’s work experience aged just 15. She joined as chef de partie at

NORTHCOTE OBSESSION

R O B E R T A H A L L | M C C A R R O N

In less than a year, the couple and their team won two Michelin stars for Aimsir.

British food. In 2005 Tom and Beths restaurant journey began at The Hand and Flowers, Marlow. Their success led to the opening of a sister pub – The Coach of Marlow which achieved its first Michelin star in 2018. Today, the group also owns The Bull & Bear of Manchester, Kerridge’s Bar and Grill of London and The Butcher’s Tap of Marlow – Tom’s traditional butchers’ shop that serves the highest quality meat prepared by expert butchers. Complimenting the collection of restaurants are Toms Pub in the Park festivals, his television shows and his library of published titles. Tom Kerridge continues his work celebrating the very best of UK produce and people. He is, without doubt, one of the greatest successes our UK hospitality scene has ever witnessed.

The Kitchin and spent six years working alongside Dominic Jack at Castle Terrace before setting up her own venture, The Little Chartroom. Roberta works with her husband, Shaun across both businesses. The pair had a clear vision for the Little Chartoom from the outset “We wanted to create a neighbourhood restaurant people felt they could come and eat at twice a week if they wanted to. We write menus as a team and we work very well together. I value Shaun’s opinion – he understands our guests, our restaurants and our food”” The newly opened Eleanore restaurant gets its name from Roberta’s time sailing with her family off the west coast of Scotland, and the artwork created by her mother from old shipping carts. The focus is firmly on casual dining with an intimate wine bar feel.

Simon Rogan & Tom Barnes

L’Enclume-C u m b r i a S I M O N R O G A N & T O M B A R N E S

From the humble opening of L’Enclume in 2002, Simon Rogan now owns several acclaimed restaurants.

It began in Cartmel, 2002, with Chef Simon Rogan opening his first restaurant L’Enclume. 20 years later and Simon and his team have created gastronomic history in the UK by being awarded 3 Michelin stars in the 2022 Michelin United Kingdom and Ireland awards. This award signifies the very first time in our country’s history that a restaurant in the rural countryside has achieved such an accolade. At the time of his residency for Obsession22, Simon was unaware that within the following two weeks, he would be catapulted into the world’s media and celebrated internationally. Simon maintains a clear philosophy around his food. His cuisine is centred around using the best ingredients, respecting the seasonality of produce and how it is grown. Initially, he worked with a local farm to supply directly to the restaurant, but soon took over the land and started running his own farm, now known as Our Farm. His team of chefs and growers work alongside one another and, together with their trusted suppliers, provide ingredients for use across all of Simon’s kitchens.

From the humble opening of L’Enclume in 2002, Simon Rogan now owns several acclaimed restaurants. The intimate chefs’ table experiences, Aulis, in Hong Kong, London and Cartmel. The neighbourhood Rogan & Co, Henrock at Linthwaite House and Roganic Hong Kong sit within his portfolio. Simon also partners with Kendall College, offering student chefs and front of house professionals the opportunity to train under his guidance. Working alongside Simon as Group Executive chef for the past 11 years has been former Roux Scholarship winner and Great British menu finalist, Tom Barnes. Born in Barrow, Tom had a keen interest in cooking from a very young age. This intrigue turned into his own obsession when he began to cook professionally as an apprentice at The Lakeside Hotel, which eventually led him to the kitchens of L’Enclume. In 2017, Tom travelled to Copenhagen as chef de partie at 3 Michelin restaurant Geranium under chef Rasmus Kofoed before returning to Cartmel in January 2018 to resume working with Simon Rogan.

NORTHCOTE OBSESSION

Alex Bond As Chef-Patron of Alchemilla Restaurant Nottingham, Alex Bond is forging his own path in the culinary world and doing things a little differently in the process, by placing the focus on vegetable-led menus. He’s worked in renowned kitchens including Auberge du Lac and Restaurant Sat Bains since the age of 19 and now he’s channelling his experience in to Alchemilla, his first solo venture which opened in summer 2017. Alchemilla is already making quite a name for itself thanks to his confident and creative cookery, and was awarded a Michelin star in 2020. Though ‘vegetable-led’, Alex’s approach to his cuisine has not been to completely remove animal protein, “We don’t limit ourselves to being vegetarian, but we do a lot of vegetables and this varies with

Alchemilla - Nottingham A L E X B O N D

Alchemilla is already making quite a name for itself thanks to his confident and creative cookery, and was awarded a Michelin star in 2020.

Galton Blackiston Morston Hall – Norfolk

G A L T O N B L A C K I S T O N

NORTHCOTE OBSESSION

In 1979, 17-year-old student, Galton Blackiston, set up a stall at Rye market selling his own range of home-made cakes, biscuits and preserves. The range became known as ‘Galton’s Goodies’. It was so successful Galton gave up an ambition to be a professional cricketer, deciding instead on a career as a chef. Galton began working in the Lake District at the renowned Miller Howe, finally working his way up to the position of Head Chef. With this also followed work experience stints in New York, Canada, South Africa and London. In 1987 Galton set about fulfilling his dream of creating an informal country hotel. A farmhouse on the edge of the Morston Marshes caught his eye and today, Morston Hall is one of Britain’s leading country hotels. Galton has held a Michelin star for his

Galton admits to getting as excited with this second business as he is with the fine dining of Morston, adhering to the same principles of the finest ingredients cooked with skill and love.

Atul Kochhar the season. We have got a ‘hen of the woods’ dish with sliced Lardo - that’s the only bit of meat, so it is essentially a vegetablebased dish. Or we might do celeriac cooked in chicken fat. We don’t set out to be vegetarian, but we do use a lot of vegetables as the focus on the plate” Alchemilla does also offer vegan, pescatarian and vegetarian menus alongside their tasting menu and the setting of the restaurant in Nottingham is as true to Alex’s own style as the food. Thick brick walls and lofty ceilings show off the heritage of the space (a former coach house which dates back 125 years) while an open kitchen, stylish bar and displays of foliage bring it up to date.

cuisine since 1998 and Morston Hall has also been named in the top 100 restaurants in the UK. Away from Morston Hall, on the seafront at Cromer, you can visit Galton’s side-passion. No 1 Cromer is his award-winning fish and chips takeaway, with an upstairs restaurant that looks out over the sea-views. Galton admits to getting as excited with this second business as he is with the fine dining of Morston, adhering to the same principles of the finest ingredients cooked with skill and love. And, of course, Galton Blackiston is a very familiar face on television cookery shows. His easy banter with his fellow chefs coupled with recipes that are easily translated into a domestic kitchen make Galton one of the UKs favourite television chefs.

A T U L K O C H H A R

Kanishka–London

The approach to cooking is one of humility and elevated simplicity – relying less on oil and spice than in other parts of the country, and instead upon the expert combination of fantastic quality ingredients.

Originally from Jamshedpur, Northern India, Atul Kochhar left his role at The Oberoi Hotel Group in India to move to the United Kingdom in 1994. For 25 Years, Atul has been at the forefront of the UK culinary industry, earning Michelin stars for his cuisine at Tamarind and then a second for his former restaurant, Benares. Taking inspiration from his native India, Atul continues to invest in researching regional dishes; his award-winning cooking a unique melting pot of traditional culinary techniques, the very best spices and ingredients from India combined with the best of British produce. With his pioneering attitude and skills, Atul has changed the way people

perceive Indian food in the UK In 2019 Atul launched Kanishka on Maddox Street, Mayfair. Kanishka specialises in the unexplored cuisine of India’s North East ‘Sister States’. Kanishka joins Atul’s existing array of both casual and fine dining eateries. The sister states region of India has a distinctive food culture. The approach to cooking is one of humility and elevated simplicity – relying less on oil and spice than in other parts of the country, and instead upon the expert combination of fantastic quality ingredients. Atul is a much-celebrated author of several cookbook titles and also runs AMOD – a unique events company specialising in sensational Indian cuisine.

NORTHCOTE OBSESSION

Angela Hartnett & Luke Holder A N G E L A H A R T N E T T & L U K E H O L D E R

HH&co at Limewood – Hampshire

Awarded an MBE in 2017, followed by an OBE in 2022, Angela Hartnett is one of the UKs most loved chefs. Born in Britain, Angelas passions for good, honest food using only the best, most sustainable ingredients were instilled in her by her Italian grandmother and mother. Today, those foundations of cookery have remained and Angela is revered for her sophisticated Italian cuisine. Her cooking career began in the kitchens at Aubergine, Zafferano, L’Oranger and Petrus, Angela became head chef at Petrus within seven months, helping the restaurant to achieve a Michelin star. She then went on to launch Amaryllis in Scotland; Verre in Dubai; Menu and The Grill Room at The Connaught, with Gordon Ramsay.

In 2008, Angela opened her own restaurant, Murano in Mayfair, where she is Chef Proprietor, and holds a Michelin star. Murano is one of the few restaurants to hold 4 AA rosettes and was included in the Good Food Guide’s Top 50 restaurants. Luke Holder dedicates his passion for cooking to family meals and events – citing his own father as a ‘very passionate cook’. Aged just 18, Luke took himself off to travel the world. During a bus journey from Nepal to India he realised that his future was in hospitality. That he wanted to become a chef. In 1998, on returning to the UK from Dubai, Luke secured a position as commis chef to Chris Galvin at the Orrery restaurant. From here, he absorbed knowledge and grew his skillset – further working in some of

Angela Hartnett and Lime Wood’s Luke Holder, together with their team, create locally sourced Italian dishes with a respectful nod to the seasons.

Monica Galetti M O N I C A G A L E T T I

The latter overflowing with superlatives describing the food as ‘delicious’, ‘beautiful to look at’ and ‘painstakingly creative’.

After over a decade on British TV screens, Monica Galetti is one of the country’s most wellknown chefs. The level of fame Monica has achieved over the years, with numerous television appearances on Saturday Kitchen, A Cook Abroad, Amazing Hotels (with Giles Coren) and of course, her ongoing role as presenter and stern judge of Masterchef: The Professionals has been hard won, with years of hard graft behind the scenes. Her acclaimed London restaurant Mere, that she runs with husband David, is a synthesis of Monica’s unique background and experience. She began her career in New Zealand, studying for a Diploma in Hospitality and went on to work at a fine dining restaurant where the owner encouraged her to enter professional cooking competitions in which she represented her country

Mere – London

internationally multiple times. She worked in the Channel Islands and Maastricht before moving to London in 1999. ‘I sent my CVs out before I moved, and

Michel Roux Jr was the first to reply, and offered me a commis position. At that point I was chef de partie but I knew I had to get that experience and that was

London’s finest restaurants including The Oxo Tower on the South Bank. Luke also worked his way through European kitchens and credits these experiences for changing his philosophy on food. In particular, a year cooking in the Italian kitchen of Enoteca Pinchiorri, 3 Michelin stars, in the heart of Tuscany. From thereon, Luke placed his focus on cooking locally and seasonally, and always at the highest level. Returning to England once again, Luke eventually joined Lime Wood in the New Forest. Here, Hartnett Holder & Co was created. A relaxed, stylish and comfortable restaurant - full of character, yet unpretentious. Angela Hartnett and Lime Wood’s Luke Holder, together with their team, create locally sourced Italian dishes with a respectful nod to the seasons.

how I ended up at Le Gavroche. I once asked Michel, “How come you chose me out of all the CVs you got?” and he just said, “Oh, I really liked your last name!” Monica runs Mere in partnership with husband David, who she met at Le Gavroche where he was a sommelier. ’I don’t see how Mere could have worked without him’. There is a symbiotic working relationship between herself and David (‘when I’m not here, he is, and vice versa. He also gets when I’m down, or why I’m upset about things’) and they have a team of which they are ‘incredibly proud’. You wouldn’t blame Monica for being proud of the critical acclaim the restaurant has attracted. Reviews from both the Evening Standard and the Telegraph have been glowing, the latter overflowing with superlatives describing the food as ‘delicious’, ‘beautiful to look at’ and ‘painstakingly creative’.

Nieves Barragan Mohacho

Sabor - London N I E V E S B A R R A G A N M O H A C H O

“I wouldn’t call this work, it’s a joy. It’s priceless.”

Nieves grew up in a small town called Santurce in Northern Spain, Bilbao. Her mother was the cook of the house and in other words, she was the soul of the house. “First thing in the morning and all the way through to dinner she would be cooking” Aged 20, Nieves wanted new experiences. London that was calling her name. Her original plan was to stay a year, gain experience as a chef, but the city grasped her - she has been in London ever since. “For me, going from a small town to the big city was so exciting. London seemed magical. I met people from all over the world, and I started to try different cuisines, different ingredients and flavours. I was learning so much” Being in London opened up a whole new world. Beginning her job at Simply Nico the start to an extraordinary career. She wanted a job where she could learn another language and improve her English, and remained at the 2 Michelin starred French restaurant for 2 years. In 2003, she received a call that

was going to change her life. The famous ‘Fino’ was about to open and they appointed Nieves as Sous chef. She adds, the timing was coincidental but crucial, as this was the time authentic Spanish food wasn’t entirely well known in the UK and Fino became a novelty. “It was the time for Spanish food to make its mark in London,” she says. Her talent carried her through to her promotion as head chef 4 years later and in 2008 ‘Barrafina’ (the sister restaurant to Fino) opened its doors. It was awarded a Michelin star in 2013. After 16 years at Barrafina and Fino, with former general manager of Barrafina, Jose Etura, the pair decided to open Sabor. Everything Nieves had dreamed of, came to life. Sabor was awarded its own Michelin star. Nieves has plans for the future. For now, it’s all about introducing people to authentic Spanish cuisine and for Nieves, that’s one of her greatest pleasures; “I wouldn’t call this work, it’s a joy. It’s priceless.”

NORTHCOTE OBSESSION

ollowing the two year wait for Obsession22 to return, we were absolutely delighted with the support we received from our sponsors and we offer our heartfelt gratitude to each and every one of them. This incredible support means we can deliver this gastronomic celebration and

HEADLINE SPONSOR An award-winning investment manager and venture capitalist, supporting early-stage companies across technology, life sciences and renewable energy sectors. 01244 746000 deepbridgecapital.com

KITCHEN SPONSOR Electrolux Professional provides globally-renowned kitchen solutions and innovative products to meet the needs of chefs. 0844 375 3444 electroluxprofessional.com

RESTAURANT SPONSOR Manufacturing the world’s most exquisite tableware since 1750, this brand’s hallmarks are trend defining creativity, unrivalled quality and breathtaking service. 01332 712800 royalcrownderby.co.uk

ensure it remains one of the leading food events in the UK calendar. To deliver an event of this stature takes time and support and one of Obsession’s many successes is the bringing together of like-minded companies to profile their brands to the Obsession audience.

CHEF TABLE SPONSOR Gaggenau is the manufacturer of high-quality home appliances and acknowledged as an innovation leader in design and technology. 0344 8928988 gaggenau.com/gb

OFFICIAL CAR Building prestigious sports cars since 1948, the Porsche collection is powered by petrol, hybrid and now, an all-electric high-performance engine. 03457 911911 porsche.com/uk

FILM SPONSOR Wellocks prides itself on searching for the perfect ingredient and delivering it at its freshest, on time and in pristine condition to the finest establishments. 08444 993 444 wellocks.co.uk

PROGRAMME SPONSOR A luxury jeweller specialising in diamonds, bridal, bespoke and fine jewellery, Leonard Dews is an authorised retailer of Patek Philippe, OMEGA and other prestigious Swiss watch brands. 01253 489111 leonarddews.co.uk

Skipton

Obsession’s dedicated charity each year is Hospitality Action, our industry charity offering vital assistance to all who work or have worked in hospitality. Never more so, than in the present climate have people needed our help, we are absolutely thrilled to have raised £70,000 at this year’s Obsession22.

NORTHCOTE OBSESSION

CLOSE ENCOUNTER THE CHEF TABLE AT NORTHCOTE

The ultimate celebration for up to 16 guests, dining at the best seats in the house. Fancy getting up close and personal with what’s on your plate? Whether its lunch or dinner this is the ultimate special occasion experience. With the best seats in the house, you will be able to watch the chefs as they perform their craftmanship, delicately preparing and plating the dishes right before your very eyes. TOTAL EXCLUSIVITY AS YOU WATCH FROM THE COMFORT OF YOUR OWN CHAIR • Sliding glass doors offering a window to the theatre of a busy Michelin Star kitchen • Engage with the Head Chef and the team throughout your dining experience • TV screen to watch close-ups or switch to your favourite sporting event • Dedicated Front of House Team and Sommelier • Enjoy Lisa’s Gourmet Menu or a bespoke menu

Northcote Road, Langho, Blackburn, Lancashire BB6 8BE Telephone: 01254 240 555 | www.northcote.com @northcoteuk

‘‘

KITCHEN SNIPPETS “Everybody’s ready for it, everybody’s ready for some fun – it’s time for Obsession to come back with a bang”

’’

“Third time, hopefully third time lucky, really excited to be back here!” KENNY ATKINSON

LISA GOODWIN-ALLEN

“This is a whole week of covers in one night!”

“We had some gooseberry tart issues, but it’s sorted now”

JORDAN BAILEY

TOM BARNES

“It’s such an incredible thing to be part of, the calibre of the chefs that are cooking is just insane” ROBERTA HALL-McCARRON

“There is definitely no other event like this and the kitchen here is a dream, it really is a dream”

“Steam! Smoke! Fire!” ALEX BOND

GALTON BLACKISTON

“What makes these nights so enjoyable is the team effort and everybody coming together” LUKE HOLDER

NORTHCOTE OBSESSION

“It’s like coming back to a family” ANGELA HARTNETT

While our chefs were busy prepping, creating and plating, we captured some of their best moments on film. Here are a few one-liners from the kitchens we wanted to share with you. Some inspirational, some heart-warming and others a bit, well, entertaining.

“First Obsession, really looking forward to it – very excited. First time cooking outside of my own kitchen. I’ve got some great support with me” MATT ABÉ

“If I could describe this chef ? A magician, hugely passionate, very clever, ambitious, completely crazy and I love him”

“The future’s not ours to see! Que sera, sera” SUNG BY MONICA, LISA AND NIEVES

LISA GOODWIN-ALLEN ON MICKAEL VILJANEN

“Hopefully Tom [Barnes} will do all the hard work, and I will stand around and try to look important!”

“I mean the guests are super happy, that’s all we can hope for” TOM KERRIDGE

SIMON ROGAN

“We’re not finished yet, we have a choice of Vienetta or Funny Feet for dessert”

“How do you make a sausage roll, Rosa? Push it down the hill” ALEX BOND

JAMES MARTIN

“This is one of those things I always wanted to do in life and I can say I have done it”

“Obsession. It puts a big smile on your face” ATUL KOCHHAR

HRISHIKESH DESAI

NORTHCOTE OBSESSION

2001

TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire

2002

GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire

2003

CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire

2007

ANDREW PERN The Star Inn at Harome, Yorkshire RAYMOND BLANC Le Manoir Aux Quat’Saisons, Oxford MICHEL ROUX JNR Le Gavroche, London PAUL CUNNINGHAM The Paul, Copenhagen MICHAEL CAINES Gidleigh Park, Devon PHILIP HOWARD The Square, London NIGEL HAWORTH Northcote, Lancashire

2008 2004

PETER GORDON The Providores and Tapa Room, London JOHN CAMPBELL The Vineyard at Stockcross, Berkshire ROWLEY LEIGH Kensington Place, London DARINA ALLEN Ballymaloe Cookery School, Ireland PHILIP HOWARD The Square, London GIORGIO LOCATELLI Locanda Locatelli, London NIGEL HAWORTH Northcote, Lancashire

ANTHONY FLINN Anthony’s Restaurant, Leeds MARK EDWARDS Nobu, London PIERRE KOFFMANN Pierre Koffmann at The Berkley, London ANGELA HARTNETT Gordon Ramsay Restaurants, London PHILIP HOWARD The Square, London SHANE OSBORN Pied à Terre, London NIGEL HAWORTH Northcote, Lancashire

2005

ERIC CHAVOT The Capital, London SAT BAINS Restaurant Sat Bains, Nottingham DIETER KOSCHINA Vila Joya, Portugal ROY BRETT Seafood Restaurant, Cornwall PHILIP HOWARD The Square, London RICHARD CORRIGAN Lindsay House Restaurant, London NIGEL HAWORTH Northcote, Lancashire

2006

CLAUDE BOSI Hibiscus, London DAVID THOMPSON Naham, London FERGUS HENDERSON St John Restaurant, London ANDONI LUIS ADÚRIZ Mugaritz, Spain MARK HIX Caprice Holdings, London BRUCE POOLE Chez Bruce, London PHILIP HOWARD The Square, London NIGEL HAWORTH Northcote, Lancashire

NORTHCOTE OBSESSION

2009

DANIEL CLIFFORD Midsummer House, Cambridge SHAUN RANKIN Bohemia Bar and Restaurant, Jersey GLYNN PURNELL Purnell’s 55, Birmingham PHILIP HOWARD The Square, London BRETT GRAHAM The Ledbury, London ATUL KOCHHAR Benares Restaurant and Bar, London JASON ATHERTON Maze, London PAUL HEATHCOTE Heathcotes, Longridge NIGEL HAWORTH Northcote, Lancashire

2013

PHILIP HOWARD The Square, London DIEGO GUERRERO El Club Allard, Mardrid, Spain BRUNO LOUBET Bistrot Bruno, London DIETER KOSCHINA Vila Joya, Portugal CYRUS TODIWALA Café Spice Namaste, London TOM CATHERALL Here 2 Serve Restaurants, USA AGNAR SVERRISSON Texture, London LISA ALLEN Northcote, Lancashire ANNA HANSEN The Modern Pantry, London ASHLEY PALMER-WATTS Dinner by Heston Blumenthal, London NIGEL HAWORTH Northcote, Lancashire

2014

2010

PAUL AINSWORTH Number 6 Restaurant, Cornwall ERIC CHAVOT Brasserie Chavot, London GARY JONES Le Manoir Aux Quat’Saisons, Oxford PAUL CUNNINGHAM Henne Kirkeby Kro, Denmark ADAM BYATT Trinity, London JONRAY AND PETER SANCHEZ Casamia, Bristol MICHAEL WIGNALL Micheal Wignall at the Latymer, Surrey ADAM SIMMONDS Adam Simmonds at Danesfield House, Bucks LISA ALLEN Northcote, Lancashire NIGEL HAWORTH Northcote, Lancashire

TOM KITCHIN The Kitchin, Scotland MATTHEW FORT & TOM PARKER BOWLES Journalistic Duo THEO RANDALL Theo Randall at The Intercontinental, London KEN HOM Maison Chin, Bangkok, Thailand LISA ALLEN Northcote, Lancashire ANGELA HARTNETT Murano, London NATHAN OUTLAW Restaurant Nathan Outlaw, Cornwall PHILIP HOWARD The Square, London JACOB JAN BOERMA Restaurant De Leest, Holland ANDREW FAIRLIE Restaurant Andrew Fairlie, Scotland NIGEL HAWORTH Northcote, Lancashire

2011

KENNY ATKINSON The Orangery, Rockliffe Hotel, Durham MARTIN BURGE Whatley Manor, Oxford MARTIN WISHART Restaurant Martin Wishart, Scotland SIMON ROGAN L’Enclume, Cartmel HUGH FEARNLEY-WHITTINGSTALL River Cottage, Dorset LISA ALLEN Northcote, Lancashire CLAIRE CLARK Formerly of The French Laundry, USA JAMES MARTIN Saturday Kitchen, BBC SAT BAINS Restaurant Sat Bains, Nottingham VIVEK SINGH The Cinnamon Club, London NIGEL HAWORTH Northcote, Lancashire

2012

CLAUDE BOSI Hibiscus, London BRYN WILLIAMS Odettes, London MADALENE BONVINI-HAMEL The British Larder, Suffolk LISA ALLEN Northcote, Lancashire SIMON RIMMER Greens, Manchester HANS NEUNER Ocean, VilaVita Parc, Portugal MICHAEL SMITH The Three Chimneys, Isle of Skye AKTAR ISLAM Lasan, Birmingham TOM KERRIDGE Hand and Flowers, Buckinghamshire ANTONIN BONNETT Capital, London NIGEL HAWORTH Northcote, Lancashire

2015

CHRIS & JEFF GALVIN Galvin Restaurants, London MARTIN KLEIN Ikarus Das Restaurant, Hangar 7, Austria JACOB JAN BOERMA Restaurant De Leest, Netherlands ENRICO & ROBERTO CEREA Da Vittorio, Brussaporto, Italy PHILIP HOWARD The Square, London BRETT GRAHAM The Ledbury, London VIVEK SINGH The Cinnamon Club, London DIETER KOSCHINA Vila Joya, Portugal MATTEO FERRANTINO Vila Joya, Portugal MIGUEL LAFFAN L’And Vineyards Restaurant, Portugal VITOR MATOS Casa Calcada, Amarante, Portugal JOSÉ AVILLEZ Belcanto, Lisbon, Portugal TSUYOSHI MURAKAMI Kinoshita, Sao Paulo, Brazil GAGGAN ANAND Gaggan, Bangkok, Thailand KLAUS ERFORT GästeHaus, Saarbrücken, Germany MARGOT JANSE Le Quartier Français, South Africa ANGELA HARTNETT Murano & Limewood, London LISA ALLEN Northcote, Lancashire KEN HOM OBE Internationally acclaimed Chinese Chef SHAUN HERGATT Juni, New York, USA SHAUN RANKIN Ormer Restaurant, Jersey GLYNN PURNELL Purnell’s, Birmingham KENNY ATKINSON House of Tides, Tyne & Wear DANNY MILLAR Balloo House Bistro, Newtownards, NI NIGEL HAWORTH Northcote, Lancashire

NORTHCOTE OBSESSION

2016

JEAN-LUC ROCHA Chateau Cordillean – Bages, Bordeaux, France MARK JORDAN Ocean Restuarant, Jersey TOM SELLERS Restaurant Story, London ANNIE FEOLDE Enoteca Pinchiorri, Florence, Italy AKTAR ISLAM Lasan, Birmingham ANGELO SABATELLI Angelo Sabatelli Ristorante, Monopoli, Italy MARCO STABILE Ora D’aria Ristorante, Florence, Italy LANSHU CHEN Le Moût, Taichung City, Taiwan ANDRÉ GARRETT André Garett at Cliveden, Berkshire HIDEAKU MATSUO Kashiwaya, Osaka, Japan PETER TEMPELHOFF Greenhouse at the Cellars-Hohenhort, Cape Town, South Africa ARNAUD BIGNON The Greenhouse, London ROBERT ORTIZ Lima, London DIEGO HERNANDEZ Corazón de Tierra, Ensenada, Mexico WOJCIECH MODEST-AMARO Atelier Amaro, Warszawa, Poland LISA ALLEN Northcote, Lancashire CHANTELLE NICHOLSON Marcus Wareing Restauarants, London NIGEL HAWORTH Northcote, Lancashire

2017

MICHAEL WIGNALL Gidleigh Park, Devon GARETH WARD Ynyshir, Wales JOHN WILLIAMS The Ritz, London GENNARO ESPOSITO Torre del Saracino, Italy CLAIRE CLARK Pretty Sweet CHANTELLE NICHOLSON Marcus Wareing Restaurants ANNA HANSON The Modern Pantry, London LISA GOODWIN-ALLEN Northcote, Lancashire MICHAEL O’HARE The Man Behind The Curtain, Leeds PASI PETANEN Café Paci, Australia DANIEL PUSKAS Sixpenny, Australia HANS NEUNER Ocean Restaurant, Portugal LU YAO Yihe Mansions, China ANA ROŠ Hiša Franko, Slovenia JUSTIN COGLEY Aubergine, California JAMES CLOSE Raby Hunt, County Durham BEN SPUNGIN Sierra Mar Restaurant, California TONY BAKER Montrio Bistro, California ISAAC MCHALE The Clove Club, London SHINICHIRO TAKAGI Zeniya, Japan ATUL KOCHHAR Benares, London NIGEL HAWORTH Northcote, Lancashire

NORTHCOTE OBSESSION

2018

JASON ATHERTON The Social Company, London GARY USHER Sticky Walnut, Chester MANISH MEHROTRA Indian Accent, New York, New Dehli, London JEAN-PHILIPPE BLONDET Alain Ducasse at The Dorchester, London JUAN AMADOR Amador’s Restaurant, Austria LISA GOODWIN-ALLEN Northcote, Lancashire DANIEL CALVERT Belon, Hong Kong HIROSHI NAKAMICHI Restaurant Molière, Sapporo GEORGE BLOGG Gravetye Manor, Sussex LARRY JAYASEKARA Petrus, London TOM KITCHIN The Kitchin, Edinburgh DIEGO HERNANDEZ BAQUEDANO Corazón de Tierra, Mexico FRANCISCO RUANO Alcade, Mexico JEORGE VALLEJO Quintonil, Mexico MARTÍN MILESI Una, London TOMMY BANKS The Black Swan at Oldstead, North Yorkshire SERGEY & IVAN BEREZUTSKIY Twins Garden, Moscow NELLY ROBINSON nel., Sydney KIRK HAWORTH Plates, London NIGEL HAWORTH Northcote, Lancashire

2019

LISA GOODWIN-ALLEN Northcote, Lancashire NORBERT NIEDERKOFLER Hotel & Spa Rosa Alpina, Italy IAN SCARAMUZZA In Situ, San Francisco OLLIE DABBOUS Hide, London CRISTINA BOWERMAN Glass Hostaria, Italy MARC FOSH Restaurant Marc Fosh, Spain SRIJITH GOPINATHAN Taj Campton Place, San Francisco JAMES LOWE Lyle’s, London HYWEL JONES Lucknam Park, Wiltshire JOÃO OLIVEIRA Vista, Portugal NIALL KEATING Whatley Manor, Wiltshire ANDREW WONG A. Wong, London ROMY GILL Romy’s Kitchen, Bristol MARIANNE LUMB Marianne, London SAYAN ISAKSSON MATT ORLANDO Amass, Denmark NIGEL HAWORTH Northcote, Lancashire

2020

LISA GOODWIN-ALLEN Northcote, Lancashire GARETH WARD Ynyshir, Wales TOM BROWN Cornerstone, London KIRK HAWORTH Plates, London DIETER KOSCHINA Vila Joya, Portugal HANS NEUNER Vila Vita Parc, Portugal SAT BAINS Restaurant Sat Bains, Nottingham PAUL CUNNINGHAM Henne Kirkeby Kro, Denmark RICHARD CORRIGAN Corrigan’s Mayfair, London PHIL HOWARD Elystan Street, London BEN MARKS Perilla, London ANGELA HARTNETT Murano, London NEIL BORTHWICK The French House, London PRATEEK SADHU Masque, India MONICA GALETTI Mere, London JACOB JAN BOERMA Restaurant De Leest, Netherlands JAMES KNAPPETT Kitchen Table, London CLAUDE BOSI Bibendum, London RICK STEIN The Seafood Restaurant, Padstow BRIAN TURNER TV Celebrity Chef NIGEL HAWORTH Obsession Chef Ambassador STEPHEN MCLAUGHLIN Restaurant Andrew Fairlie, Scotland KEN HOM Celebrity Chef, TV Presenter & Author JAMES MARTIN Celebrity Chef, TV Presenter & Author

NORTHCOTE OBSESSION

Service by Porsche Centre Preston. Our service department is open six days a week and with a team of dedicated and friendly Porsche-trained Technicians and a collection and delivery service*, you can be assured of the typical Porsche quality. Contact Porsche Centre Preston for more information or to arrange your service.

*Booking required. Subject to availability.

00099 PAdv Service Ad_210x297mm_Preston.indd 1

Porsche Centre Preston Centenary House Watery Lane, Preston Lancashire PR2 1QJ 01772 911911 info@porschepreston.co.uk www.porschepreston.co.uk /PorscheCentrePreston

24/11/2020 12:35

Step into Northcote’s intimate Cookery School and you’ll soon feel at home Whether you have a new found fondness for cooking or are a culinary whizz, a day in the Northcote Cookery School will inspire you with tips and new dishes to use and enjoy at home, having fun and learning new skills as you go. The Northcote cookery days are suitable for everyone with help from our experts... Head Tutor, Bruno Birkbeck, who’s experience includes some of the UK’s finest Michelin star kitchens in a career spanning more than 20 years. Joining Bruno this year is Ben Hinchliffe who brings with him a wealth of chef knowledge that he can’t wait to share with you.

A Day in the Cookery School If you’ve never experienced a day in Northcote’s Cookery School, now is the time to give it a go! Here’s what you can expect on one of our courses: • A full day of expert tuition in our Michelin star kitchen • Around six dishes will be demonstrated and you will cook at least four dishes • All the food you have prepared throughout the day to take home. This is usually three courses (to be enjoyed within 24 hours) • A light breakfast on arrival

• Friendly introductions and a tour of the Northcote kitchens before you get started • 2-course lunch in the Northcote restaurant* and glass of wine matched by our sommelier team • Mid-afternoon coffee and treats • You will leave with your cookery school apron, course folder and cook school bag with all the wonderful food you have created.

To view the cookery School Calendar visit - www.northcote.com/cookery-school/

Prices from £225

BUY A COOKERY SCHOOL GIFT VOUCHER Of course, cooking classes are not just something to treat yourself to, they make great gifts for the foodies in your life.

Northcote Cook School Advert V2.indd 1

22/04/2022 13:11

OBSESSION GIN

he work behind creating Northcote’s custom-made Obsession Gin began after head bartender Jonny Stuchberry spotted Lytham Gin behind the bars of his Fylde hometown and saw rave reviews on social media. One of his favourites from the Lytham Gin line-up is Bee’s Knees – an ultra-small batch gin which is a modern take on a traditional style of sweetened gin and is made with raw organic honey. Also impressed by Lytham’s Positively Purple, Jonny contacted Sara Dewhurst – the maker behind Lytham Gin, to find out if she would custom-make a gin for Northcote to celebrate the hugely popular annual food extravaganza that is Obsession. “Jonny is a local Lytham lad and just loved our gin,” recalls Sara. “He contacted our distillery as he knew we custom make gins and asked if we could develop a gin for Northcote.” Following a meeting at the restaurant with Jonny, Northcote’s executive chef Lisa Goodwin-Allen and Craig Bancroft, the brief was clear – Sara was tasked with making a gin that was strong, featuring botanicals that grow naturally along the banks of Lancashire’s River Ribble tracking its story to the Lytham Estuary.

LET THE FUN

BE-GIN Custom-made for Northcote, Obsession Gin features bitter-sweet sea buckthorn, the freshness of samphire, the earthiness of burdock and West African grains of paradise which give it a spicy finish

NORTHCOTE

Sara, a former industrial chemist and chemistry teacher, set up Sandgrown Spirits with her husband Paul three-and-a-half years ago. As a chemistry graduate who specialised in organic molecules, which are what gives gin its flavour, Sara had the perfect qualification, while Sandgrown co-founder Paul, formerly specialised in manufacturing processes at one of the largest food and beverage companies in the world. “In fact, we wonder why it took us so long to come up with the

NORTHCOTE

idea of making gin in the first place!” says Sara. “Creating the business and learning about how to make gin with all the different styles and tastes has been one of the most interesting and exciting periods of our lives. “When I was starting out, I originally turned my utility room into a laboratory and started experimenting,” recalls Sara, who used her chemistry skills and knowledge of botanicals to develop their signature Lytham Gin. “I have always been a big gin fan – when I was 18 back in the 80s, I would have a gin and tonic. My friends thought it odd as they would be drinking blue Bols and lemonade!” Sara’s professional Fylde-based distillery, which has recently been awarded the top five-star hygiene rating by Fylde Council, now makes world class, award-winning gin and rum: “When I started making gin I had a philosophy – no artificial ingredients, just botanicals

that are mostly organic and foraged. I also wanted to keep things local so there is a little bit of Lancashire and Lytham in every bottle.” Having made custom gins for the likes of Royal Lytham and St Annes Golf Club as well as Rotary, which has raised more than £50,000 for the End Polio campaign, Sara was delighted to start work on developing a gin for Northcote. “At the meeting with Jonny, Lisa and Craig we discussed various botanicals that would complement a gin and samphire, which is in our original gin, was a popular choice as it has a lovely freshness that also contributes to the smoothness,” explains Sara, who had spotted sea buckthorn in Northcote’s extensive gardens. “Sea buckthorn grows all along the river to the coast so that was a really authentic choice. Lisa also suggested burdock, which grows in the Ribble Valley and gives gin an earthy flavour.”

NORTHCOTE

OBSESSION GIN

OBSESSION GIN COCKTAIL Northside

45ml Obsession Gin 20ml Starlino Elderflower aperitif 20ml Fitzpatrick’s Apple & Elderflower Cordial 5-6 Mint leaves 1 inch Slice of cucumber cut into quarters

Sara took the chosen botanicals back to her distillery and started experimenting and after a number of tastings at Northcote, Obsession gin was born. “Eventually we came up with a gin that everybody was really happy with,” says Sara.

Add all the ingredients in a cocktail shaker with lots of ice. Shake very hard for 10 – 12 seconds. Strain through a fine sieve (tea strainer) into a chilled cocktail glass. Garnish with fresh mint and cucumber roll.

“Craig was keen for the gin to be stronger than usual – Obsession is 47 per cent and because it’s stronger it allows for more botanicals to be used and results in a more robust flavour. “Obsession is juniper forward, but the burdock and orris give it an earthy note, while the citrus notes comes from bitter orange and fresh, sweet orange peel. The sea buckthorn is bitter-sweet and complements the orange, while the gin finishes with a hint of spice from liquorice and West African grains of paradise – a type of peppercorn.” For a deliciously simple gin and tonic Sara, suggests a good quality tonic water such as Fever-Tree’s Light Tonic, which has a neutral flavour: “It really lets the gin shine, and I would serve it with a simple twist of lemon or grapefruit.” sandgrownspirits.co.uk northcote.com

NORTHCOTE

LYTHAM GIN COCKTAIL The Lytham Lady

A dignified delight: the citrus flavours balance out the sweetness of the honey 50ml Bee’s Knees Old Tom Lytham Gin 20ml Cointreau 20ml Lemon juice 12.5ml Sugar syrup Egg white First, dry shake the ingredients (without ice), then add ice and shake again. Strain into a chilled coupe glass and garnish with orange peel.

AWARD-WINNING ARTISAN GIN DISTILLED IN LYTHAM, LANCASHIRE Find out more at SandgrownSpirits.co.uk

under STYLISH LYTHAM APARTMENT

LOVE LYTHAM? A luxury fully renovated 2 bedroom apartment located in the heart of Lytham and close to the bars, cafes, restaurants and golf courses.

AVAILABLE FOR SHORT TERM BREAKS AND STAYCATIONS. churchviewapartmentlytham.com | Find us on

under Stylish Lytham Apartment

THE PIONEERING SPIRIT

art of the Champagne Louis Roederer family since 1990, Ramos Pinto remains family-run by CEO, Jorge Rosas and Master Blender, Ana Rosas, who are cousins and descendants of the original founder, Adriano Ramos Pinto.

Founded in 1880, Ramos Pinto have always had a pioneering spirit. Eye-catching Art Nouveau advertising, ground-breaking viticultural research, innovative planting methods and an insatiable drive for quality, have set Ramos Pinto apart from the competition

by Jorge and Ana’s cousin, João Nicolau de Almeida, former CEO. João’s groundbreaking scientific research in the early 1980s into the Douro’s different grape varieties led to the selection and designation of the varieties that best fit the region – Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinta Barroca and Tinto Cão. João also studied vine rootstocks, irrigation and introduced vertical planting to the region, which allows some mechanisation and importantly reduces soil erosion.

Ramos Pinto are producers of both Port and DOC (designation of controlled origin) Douro wines in the steep and stunning Douro Valley in Portugal, a UNESCO world heritage wine region well worth a visit. In fact, viticulture and winemaking in the Douro Valley were hugely influenced

NORTHCOTE

Credit: Nowism – Quinta de Ervamoira

Adriano was an ambitious, young artist with a creative flare that led to the distinctive and daring Art Nouveau merchandising which was key in growing brand awareness worldwide. Themes included nudes, temptation, mythology and even religion. The best-known poster is probably ‘The Kiss’, one of the slightly later creations by influential Art Deco illustrator, René Vincent, which incidentally can be spotted in several episodes of the American series, ‘Friends’.

Ramos Pinto have always understood that the final quality of Port and wine is intrinsically linked to the health of the vines and the land upon which they grow. All 250 hectares under vine are certified sustainable and thanks to Carlos Peixoto, Head of Viticulture, there are absolutely no herbicides used at Ramos Pinto. This allows deep soil regeneration, key to soil health and that of the micro-organisms it supports. Carlos was also responsible for introducing organic and

Credit: Costamendes

RAMOS PINTO

NORTHCOTE

biodynamic farming methods to certain vineyards. These beautiful vineyards are made even more picturesque by the Ramos Pinto sheep which roam freely, fertilising the soil and vines as they go. The house has undertaken a self-production policy and only uses grapes that have been grown on their four estates, known as quintas. This impressive level of autonomy enables an incredibly high degree of selection and control over each stage of the production process, leading to the best results possible. Two of the quintas (Quinta do Bom Retiro and Quinta da Urtiga) are situated in the Cima Corgo near the town of Pinhão whilst Quinta de Ervamoira and Quinta do Bons Ares are located in the Douro Superior, further inland and closer to the Spanish border.

Credit: Costamendes

Ramos Pinto’s range of Ports includes a white Port, a Late Bottled Vintage (LBV) and three age-indicated Tawny Ports. The white Port, Adriano Reserva exudes nuttiness and hints of caramelised orange peel and includes a wine in the blend from 1965! The Ramos Pinto LBV is particularly special as it’s made using techniques usually reserved for a Vintage Port. It is a deeply-coloured, structured and very fruit-driven style. The Tawny Ports are lighter in

Credit: Costamendes – Quinta de Ervamoira

Grapes from each of the four quintas contribute different characteristics, allowing a vast array of blending opportunities for winemaker, João Luís Baptista. The grapes from hotter and drier Ervamoira bring structure and depth of fruit character, while Bom Retiro and Urtiga add complexity and elegance to the blends and Bons Ares contributes freshness and liveliness thanks to its higher elevation. The DOC wines, Duas Quintas, get their name from the two estates, Quinta de Ervamoira and Quinta do Bons Ares. The two sites complement each other perfectly, creating an excellent balance. Both the Duas Quintas red and Duas Quintas Reserva red feature on Northcote’s wine list.

colour than the LBV and have deliciously complex aromas and flavours, including nuts and caramel, which become increasingly concentrated and elegant with age. The oldest component in the Ramos Pinto 10-year-old Tawny is from 1997, from 1924 in the 20-year-old and from as long ago as 1900 for the 30-year-old! The Adriano White Port, Late Bottled Vintage, 10, 20 and 30-year-old Tawny Ports can all be found on Northcote’s wine list. Cheers or Saúde as the Portuguese say!

NORTHCOTE

LOUIS ROEDERER

ouis Roederer is one of the last, great independent and family-run champagne houses in the region. It has been owned and managed by the same family for seven generations and is currently under the guardianship of Frédéric Rouzaud. Champagne Louis Roederer is unique in many respects, but one thing that really sets them apart is their respect of, and commitment to, the land. When Louis Roederer inherited the champagne house in 1833, he took a visionary approach, aiming to master every stage of the wine’s creation, from planting and growing the vines, to harvesting and making the wine. Back then, as today, the bigger houses buy the majority of their grapes from small growers. Louis Roederer started investing in the land and purchasing his own vineyards back in the 1830s. This was continued by each successive generation and today they own and farm 242 hectares of vines and are self-sufficient for 70 per cent of the grape requirements. All their vintage cuvées are crafted from their own vines. When the appellation was classified into Village, Premier Cru and Grand Cru in 1920, it turns out that the family had an exceptional nose for excellent terroir as all their land was either classified as Premier Cru or Grand Cru.

THE JOURNEY CONTINUES… Working alongside nature, Louis Roederer has become a pioneer of sustainable viticulture, which has resulted in a dramatic increase in the quality of the grapes

NORTHCOTE

This ownership has allowed them to forge a close and unique bond with the land, nurturing its health, observing its changes and responding to its evolving needs. As Frédéric Rouzaud notes: “We are in awe of nature’s magic, and we strive to serve her as best we can in order to reproduce some of this magic in our wines.” Indeed, it was this close relationship that allowed them to see how much the climate was changing and to recognise that they needed to change their methods of farming to better honour the land and ensure they are growing the finest grapes possible.

NORTHCOTE

“We are not artists. At Maison Louis Roederer, the great artist is nature and each year we are the interpreters of what she wants to give us. Our job is to take part in this choreography between man and nature in order to reveal the great champagne terroirs.” This was the beginning of a journey which continues today, to convert the vineyards to more sustainable and respectful forms of viticulture – organic farming, biodynamic composts and respecting the important philosophy of permaculture. It was a challenging road to choose, but one that has undoubtedly yielded superb results. The soils are rich and dark and full of life, the vines’ roots have dived deep into the chalk and the concentration and freshness of the grapes has

increased. As a result of this immense hard work, Louis Roederer has become a pioneer of sustainable viticulture in the champagne region, being

non-vintage blend was to enrich the leaner wines. But by 2000, the cellar master JeanBaptiste Lécaillon recognised that they were no longer fighting

‘Our job is to take part in this choreography between man and nature in order to reveal the great Champagne terroirs’ awarded the inaugural Robert Parker Green Emblem, which is given to producers who have ‘achieved outstanding levels of sustainability’. It was not just their farming that they felt needed to evolve, but the very way in which they made their champagne. Brut Premier NV was created in the 1970s, a decade when winemakers had to fight for ripeness, and the idea of the

for ripeness, they were fighting for freshness. A complete shift in mentality was required if they were to get the best out of their land and continue to strive to make the finest quality champagne possible. Having seen the dramatic increase in the quality of the grapes, Jean-Baptiste recognised that he also needed to change how he made the wine in order to harness the gorgeous power and

freshness the grapes were giving them. In 2012 he introduced a ‘reserve perpetual’, a form of fractional blending that preserves the saline energy. This would form the core of the new multivintage blend he set about creating. Collection 242 was launched in 2021, the result of a 20-year research project into global warming. It is a glorious champagne with energy, intensity and richness, a true homage to the fabulous terroir that Louis Roederer nurtures. It is not just for their inquisitive spirit that they are famed, but their history, heritage and tradition, embodied by their most famous cuvée – Cristal. In 1876 Tsar Alexander II of Russia, a man with a deep love and respect for the finest crafted objects, approached a number of his favourite producers with

NORTHCOTE

LOUIS ROEDERER

a challenge. He approached Vacheron Constantin the Geneva watchmaker to create the most complicated watch ever made and he approached his favourite champagne house, Louis Roederer, and asked them to make a bespoke cuvée of exceptional quality for his private consumption. Because Roederer owned their vineyards, and because they kept a meticulous harvest book recording the vintage conditions, the scientific analysis of the grapes, and a review of the quality each plot gave them, they were able to isolate their finest grapes to create this new super cuvée. The tsar, nervous of assassination attempts requested that it be bottled in clear crystal bottles and that it have no punt (the indentation at the base) for fear that explosives might be concealed there. And so it was that Cristal was created, the first ever prestige cuvée. Today Cristal is drawn from the biodynamically farmed grapes from 45 plots located across seven Grand Cru’s including

those original vineyards. It is a wine of extraordinary crystalline purity, freshness, incredible concentration and complexity. It is a wine of the soil with an astounding saline energy that has the ability to age and develop over decades, becoming ever more complex and ever more mesmerising. It is this incredible ability to age that has made it a firm favourite with fine wine collectors around the world.

‘Today Cristal is drawn from the biodynamically farmed grapes from 45 plots’ The innovation, the drive for quality, the ability to question themselves and to push themselves on to ever greater things, sets Louis Roederer apart, and is one of the reasons that they have been named for an unprecedented third year in a row as the World’s Most Admired Champagne Brand by Drinks International.

NORTHCOTE

Colle

Collection242_210x297_EN.indd 1

15/12/2021 09:13

WESTHOLME

A HUNDRED YEARS OF UNRIVALLED

HOLISTIC EXCELLENCE

n 1923, Emily Singleton pioneered a new type of education in Blackburn. In the wake of the Great War and in the midst of the Roaring Twenties, women had campaigned successfully for the right to vote and Westholme adopted the colours of purple and green in recognition of the plight of the Suffragettes. This visionary grit, determination and aspiration has been a defining characteristic of all Westholmian boys and girls throughout the last century.

‘Westholme taught me that no dream is too big’ Tilly Daley (Head Girl 2021/22)

In a house called ‘Westholme’ at 167 Preston New Road, Miss Singleton set about providing a unique educational experience for all her pupils. Academic

NORTHCOTE

Meena McDonald finds out why Westholme School has thrived over the past century success in the classroom was a given, but the full educational philosophy of this remarkable ethos was rooted in developing the whole child – inside and outside of the classroom. Dominic Naylor (Head Boy 2019/20) described this as the ‘best of both worlds’ and it is

still the unique factor that sets Westholme apart 100 years on. Miss Singleton’s vision was to provide more than a school, but a way of life. The heart of Westholme’s holistic education is the equal importance of every subject and activity. As the highest achieving school in

Lancashire, it is the wonderful balance of happy, fulfilled children, loving their time at a school that results in academic rigour and success. Inspirational teachers inculcate the acquisition of key skills within the curriculum, essential to the world of work, and do not become fixated on teaching ‘to test’. This unique educational philosophy at Westholme deems this unnecessary and the proof is in the pudding with their incredible exam results. This balanced preparation for the 21st century workplace, where further maths is just as important as food technology and kayaking is equitable to chemistry, is refreshing. If you talk to parents at the school, they will passionately describe this unrivalled approach as the reason why they chose Westholme. When you first visit Westholme School, everyone senses the warm, family atmosphere – it

WESTHOLME

successful, professional career. The students are inspired every day, and they also lead and inspire the younger pupils acting as their role models.

is a unique, vibrant hallmark of the school. It is the quality of the relationships and the personalised approach that makes the school’s outcomes so successful – small acts of kindness are valued in equal measure alongside achievements in national competitions. In the 1960s, the school moved to a much larger and impressive site at the end of Meins Road. From humble beginnings, Westholme now sits within a magnificent rural setting, providing panoramic views that are simply breathtaking. As you would expect from a top independent school, Westholme’s resources and facilities are first class. Creative arts and technology, sport and the performing arts are pillars that sit alongside academia and all benefit from continued, significant investment. Recently, Westholme built an infinity wall for A Level photography students, a state-of-the-art recording studio for A Level music technology students and installed West End quality sound and lighting in its incredible theatre. These are just some of the examples that affirms Westholme’s commitment to providing the best facilities in the country in a continuous investment programme. From September 2022, all students will be educated within the Wilmar Lodge campus on Meins Road following the construction of a new state-ofthe-art Prep School to house younger pupils aged four to 11. This year will be a defining moment within Westholme’s history providing an all-through education for its four to 18 family on one site. This was the stated aim of Arthur Rouse, Westholme’s second Principal, in that he wanted to bring the whole Westholme family together in one place. His vision comes to fruition with the completion of the Prep School opening on 1st September. This constant evolution and refinement of educational provision enables all pupils to fully utilise the

incredible facilities Westholme proudly has to offer. In 2021, Dr Richard Robson joined Westholme as the school’s sixth Principal. His vision is to build on the unrivalled holistic excellence set in motion 100 years ago, but also look to strengthen the all-through nature of the school, particularly the impact of the Sixth Form, as the student leaders of the school.

‘Students show highly effective leadership’ Independent Schools’ Inspectorate (2019 Inspection Report)

Today, the INSPIRED Sixth Form is an important raison d’être of Westholme, rooted in the acquisition of essential 21st century skills vital for the rapidly evolving, modern workplace. Westholme’s young adults enjoy the independence to choose from

a plethora of opportunities. They experience incomparable 1:1 support during every step of their Sixth Form journey. The A Level provision offered is personalised, inspirational and more akin to university seminars. The relationship between each student and teacher is exceptionally strong – this dynamic rapport ensures every student is understood, valued and motivated to reach their aspirations. In June 2019, the Confederation of British Industry (CBI) reported that nearly half of all employers found young people were not ready for the world of work – they called for broader skills such as realworld experience, creativity, application of knowledge, leadership, independence and problem-solving. The INSPIRED Westholme Sixth Form has always been focused on providing a balance that prepares students for their destination and equips them with essential skills to sustain a

Looking ahead, the path is clear for Westholme. A first-class education for all pupils on the beautiful Wilmar Lodge campus will continue to ensure that Westholme is the school of choice and the market-leader as the highest achieving school in Lancashire. There is momentum and drive to provide the best state-of-the-art facilities, never more evident than in the recent multi-million pound building project.

The first 100 years has been an incredible journey and Westholme is fully committed to ensuring a further 100 years of unrivalled, holistic excellence. The warmth, academic rigour and balance will enable many more generations of Westholmians to thrive in the future. Too good to be true? Book a private tour now and find out first-hand why this school is unmistakably the best!

Westholme School Wilmar Lodge, Meins Road Blackburn BB2 6QU 01254 506070 registrar@westholmeschool.com westholmeschool.com

NORTHCOTE

FINE HISTORIC AUTOMOBILES

A SHARED OBSESSION Classic car expert Tom Hardman shares time with Northcote’s executive chef Lisa Goodwin-Allen and takes her for a drive in a Frazer Nash Falcon and a Series 1 3.8 E-Type Jaguar

NORTHCOTE

om and Helen Hardman’s Foxfield Showroom is located close to Northcote, where you will find a collection of stunning historic cars, gathered from across the ages. The historic car sector has a distinct and magnificent advantage over many other forms of endeavour, notably, the brilliance that still exists in the harvest of love and labour invested in the automobiles themselves. They may offer little comfort, have almost zero driving aids, and consume quite a bit of petrol, but they are simply enchanting. These cars from decades long gone, are the automotive jewels of our past. The cars collected by Tom are each chosen carefully, it’s never

‘My early days were connected with nature – foraging for raw ingredients gave me a penchant for nature-to-plate cooking’ just about one thing. Character, history and purpose – they all play a part in building the identity of each car. For some, the cars trigger wistful childhood and youthful memories – it raises a longing for an epoch not experienced by themselves. These cars are no longer the means to an end, to get from A to B. Rather, they have been transformed into cultural assets, whose ownership, use and care give the owners greatest pleasure. When staying at Northcote if historic cars are your passion, Tom and Helen

are well worth a visit. All their cars are unique, history rich, worthy of their notoriety, all just waiting for their exceptional stories to be told – and there is no one better to tell these stories than Tom.

TOM TALKS TO LISA

We had the privilege of inviting Lisa to the showroom, to have a chat about our shared obsession – food and cars. But first I took her for a spin around the country roads of the Ribble Valley in a couple

of special cars, a Frazer Nash Falcon and a lovely Series 1 3.8 E-Type Jaguar. Tom: Lisa, you’re a multi-award winning chef. Tell us where it all began? Lisa: My early days were connected with nature – foraging for raw ingredients gave me a penchant for nature-to-plate cooking. I met Craig Bancroft and Nigel Haworth at college and a few years later they offered me a job at Northcote. I was head chef at 23. I take the staff out from behind the scenes to learn where food comes from, who is growing it or rearing it. It’s easy to see a box of carrots as just that, but when you see them in the soil and meet the person who planted the seed, it’s meaningful. When they see all that, they can bring it to the plate.

NORTHCOTE

FINE HISTORIC AUTOMOBILES

MEETING LISA & JAMES MARTIN AT OBSESSION22 Raindrops hitting your face at 40mph is like having pebbles thrown at you, and in January they are cold too, but it was worth it. I arrived at Northcote in a 1908 Braiser to be met by Lisa and James Martin. I fired up the 11.7 ltr fire-breathing beast and James suggested it might make an excellent addition to the kitchen equipment! Perhaps not, but it was very effective at emptying the kitchens of all the staff who came out to enjoy a different obsession for a few moments! It was my pleasure to oblige and to join in Obsession22, and as an old-hand with these machines, a few drops of cold rain are all part of the fun. Tom Hardman

Tom: It’s all about origins. That’s why we love these cars too. What’s your favourite? The Nash or the Jag? Lisa: I like them both. The Nash gives the whole spirit of the journey – wind in your hair, the ticking of the engine and feeling how it works. I expected it to be clunky, but it was really smooth. It was a great experience! The Jag was just special. My parents had a lot of Jags when I was younger. Modern cars have got all the tech, but they’re not like this – it’s the work that’s goes into them, you can really tell. You’re part of it, you get lost in the emotion. Quite a sentimental feeling really.

‘These cars from decades long gone, are the automotive jewels of our past’ an encyclopaedia. He loved the cars, knowing them all by their engine noises alone, even diagnosing a problem remotely and telling you if he had the part to fix it – he could also tell exactly where it was in the yard! Tom: So, he was like Google back then?

Lisa: Yes! He bought a piece of land – basically a dirt track and he and my mum started their own scrap yard. He instigated the road that became the White Lund Industrial Estate in Morecambe. As kids, we played on tyres on the end of the crane arms used for crushing cars. The number of

times I ended up falling into the axle heap – it’s amazing I never broke a bone! We fixed small cars like Fiats and parked them on our long driveway. Aged 10, I drove them up and down for hours, and on the sands at Morecambe Bay when dad took us there. Now the yard is so different. It’s changed with the times, it’s an amazing business heading into a new era and as a family, we are proud to keep his legacy alive. Tom: So how does this all tie into the food you like to cook?

Tom: Sentimental because of your parents?

Lisa: I do really love traditional food. The classical dishes of the past really excite me and I enjoy putting a new twist on them. I like to bring back memories to the person who I am cooking for.

Lisa: My dad, Ken, left school at 16 and worked at a scrapyard in Kendal called Hanratty’s. His passion and commitment got him noticed – he was an incredible man. He was like

That’s a big part of why I love what I do. It’s the emotion and passion that’s in food, and I can see you love what you do here with the cars too. It’s very similar!

NORTHCOTE

V #LO

E&L

HT AUG

One of our favourite things that our guests say, is that when they think of Gilpin, they think of love and laughter – ours, and theirs – which is such a lovely compliment. At the heart of Gilpin is a passionate family and team, dedicated to creating lasting memories for our guests, who return time and again for romance, celebrations and escapes. For us, hospitality starts with a very warm welcome and ends with a friendly goodbye, with extraordinary service, exquisite décor and stunning culinary experiences in between. We hope to welcome you to Gilpin soon.

Gilpin Hotel & Lake House, Crook Road, Near Windermere, The English Lake District hotel@thegilpin.co.uk

015394 88818

www.thegilpin.co.uk

BLACK BULL OLD LANGHO

are enhanced with roaring fires and a stunning dining area created for celebrations and private dining. The interior is tastefully decorated with lovely touches throughout, enhancing the whole experience that shouldn’t be underestimated. The pandemic meant innovation at the Black Bull with Jamie and Becky transforming the stunning outside space – complete with sail to offer both shade and protection from the odd wet days in the valley! It has proven tremendously popular with a variety of groups and is dog friendly, child friendly and very relaxed. It’s become the place to enjoy a cold beer, a crisp, fruity G&T or a glass of fizz on a stunning afternoon or evening surrounded by birdsong, wildlife and incredible views over the Ribble Valley.

WONDERFULLY WELCOMING… Tedd Walmsley visits the Black Bull at Old Langho to discover one of the Ribble Valley’s most popular country inns

and Becky Govier – Becky has recently given up her successful day job to look after the pub, the team and its evolution on a full-time basis.

The pub is owned and run by husband-and-wife team Jamie

Many pubs in the Ribble Valley don’t open early in the week, limiting the choices for lunch and dinner. Becky saw this gap and the Black Bull is usually extraordinarily busy during this time with a variety of customers

st a short stroll from u Northcote and set in beautiful countryside is one of the Ribble Valley’s hidden gems – the awardwinning Black Bull at Old Langho, a traditional pub with a burgeoning reputation for fantastic food, super service and a laid-back vibe.

NORTHCOTE

from locals, walkers, business clients and of course tourists all keen to see what the fuss is about. Over the past couple of years, the pub has seen plenty of improvements both inside and out – representing a serious investment for Jamie and Becky, who have restored the building to create a wonderfully welcoming country inn. Inside the traditional pub the features

The main reason to visit the Black Bull is of course the food – the breadth and variety on the menu is superb – there really is something for everyone. Generous snacks and nibbles sit alongside doorstep sandwiches, signature sharing boards and a host of main course options to suit all tastes and appetites. Like everything at the Black Bull the food is prepared with love and passion. Weekly specials are creative and varied and their Sunday lunch has become legendary – my wife and I are frequent visitors to enjoy this and use it as our benchmark whenever and wherever we eat Sunday lunch in the UK. Cask ales and cold draught lagers are complemented by an intriguing and well thought out wine list. Perhaps the biggest accolade amongst many, is that the Black Bull is recommended by the team at Northcote for

NORTHCOTE

their guests as part of a local walk, drink and traditional gastro pub-style food. We shouldn’t forget the service at the pub and this, for me, can make or break a meal. Becky has recruited a fine team of staff to look after their guests. Attentive where necessary but balanced with discretion and quiet efficiency – nothing is too much trouble, and their smiles are infectious and once again add something to the overall experience.

The evolution has continued with the purchase of Inn Keepers Cottage just across the road from the pub – opening in the summer, this will be a boutique B & B also offering a private bar and private dining and will broaden the breakfast offering back at the pub. The commitment to this evolution by Jamie and Becky shows no slowing down as the Bull has quickly become one of the most popular places to dine in the Ribble Valley. As many of you know the valley is famed for its foodie scene – Northcote of course with its

‘The main reason to visit the Black Bull is of course the food – the breadth and variety on the menu is superb’

25 plus years of Michelin-star status is our beacon, but with many award-winning pubs and restaurants nearby. Add the Black Bull to your list – you are guaranteed a warm Ribble Valley welcome!

The Black Bull Old Langho Road Old Langho BB6 8AW 01254 248801 enquiries@theblackbulloldlangho.co.uk theblackbulloldlangho.co.uk BlackBullLangho

NORTHCOTE

W H AT E V E R T H E MOMENT, WE’RE IN IT

Whether you’re buying a house or seeking advice over a corporate transaction, at Forbes you’ll find specialists in all areas of the law who pride themselves on offering straightforward advice.

www.forbessolicitors.co.uk

Over the last 50 years we have worked closely with our clients to produce high quality and creative printed products to enhance their business. It is our mission to support and guide our clients from project concept to completion always exploring quality, creativity, sustainability and innovation for all our high-end luxury, hospitality and leisure clients’ facilities across the UK and Europe. We always print responsibly, making sure that our activities don’t have an adverse effect on the environment. Alfred Road, Wallasey, Wirral, CH44 7HY / T: 0151 647 8006 / E: info@ltprintgroup.co.uk www.ltprintgroup.co.uk

DISCOVER LASER

Dr Aslam and the clinic have a plethora of five-star reviews that are testament to the high-standard of care and treatment provided.

WORLD CLASS SERVICE!

GOLD-STANDARD

SKIN CARE If Michelin stars were awarded for skin care, there’s a clinic in Lancashire that would be high on the recipient list, thanks to the skill and passion of their specialist team Dermatologist, Dr Arif Aslam. Dr Aslam has made the prevention and treatment of skin cancer his life’s work. After several years working internationally due to the high demand for his specialist surgical skills, he’s brought his unique skillset home to the UK.

ambition of having a local clinic offering Mohs and advanced dermatology services.” Arif is a double fellowshiptrained Mohs Micrographic Surgeon. One of only 14 UK-based members of the prestigious American College of Mohs Surgery.

‘Mohs surgery is considered the gold-standard for treating common types of skin cancer’

hen a restaurant is awarded three Michelin stars for its exceptional cuisine, it’s worth a special journey. Rather than being a stop on the way to a destination, the restaurant is the destination. It serves distinct dishes that are executed to perfection.

“It’s been amazing doing high volume Mohs surgery in New Zealand, Australia and Canada where they have the highest incidence of skin cancer, but I always wanted to return to my hometown of Burnley and set up my own surgical practice for the people of Lancashire,” says Arif.

Mohs surgery is a unique way of treating common skin cancers. Done in stages, including immediate microscopic review while the patient waits, all cancerous cells are removed and healthy tissue is left untouched. All while leaving the smallest possible scar.

When it comes to skin care rather than cuisine, the same can be said for Discover Laser. This clinic has become a go-to destination for Mohs surgery, the gold-standard in skin cancer treatment. Patients travel from all over the UK and overseas to see highly regarded, Consultant

“My friend and colleague Dr Miguel Montero, a highly regarded skin specialist, heard I was back and asked me to consider joining his team. What better place than Miguel’s beautiful medical skin clinic, located privately within Crow Wood Leisure, to fulfil my

Mohs surgery has the lowest cancer recurrence rates and highest cure rates – up to 99 per cent for primary lesions and 98 per cent for reccurring lesions, unsuccessfully treated by other methods. It also has the best cosmetic results of any skin cancer treatment.

“My husband was booked in with Dr Aslam for Mohs surgery to remove some basal cell carcinoma (skin cancer). Obviously, a terrifying time for us both but everyone at Discover Laser looked after us to the highest standard. Nothing is too much [trouble] and they made a horrific time as pain-free and relaxed as possible. Gill you are an angel and thank you so much for supporting not just my husband but also me throughout the day. And Dr Aslam – AMAZING, he is a master at what he does, but also does it with such care and empathy. Honestly cannot thank the whole team enough.”

Skin cancer prevention and treatment is Dr Aslam’s ‘obsession’. He encourages everyone to keep on top of their skin health because early detection leads to a better diagnosis. You can book a FULL-BODY SKIN CHECK by calling Discover Laser’s friendly team on 01282 420886

To learn more about MOHS and the clinic visit: discoverlaser.co.uk

NORTHCOTE

LEONARD DEWS

UNIQUELY A sparkling, bespoke piece of jewellery designed individually with you in mind. At Leonard Dews they have the skill and expertise to turn your vision into reality

irthdays, wedding anniversaries and similar milestones tend to have a very special significance to the person celebrating them, and over the past few years we’ve seen rising numbers of people looking to mark these occasions with something different, expressing their feelings in more personal ways. Bespoke jewellery provides the perfect way to do that. Most concepts start as an idea, or a feeling, or a wish to create something truly unique and special. Our expert team understand that here at Leonard Dews, and with more than 140 years’ history to our name, we’ve got all the passion, skills and expertise we need to help turn those ideas into stunning reality.

NORTHCOTE

Private commission: 2.01ct Pear shaped diamonds, F colour, VS1. GIA certificated. Set in platinum.

NORTHCOTE

we need to source the perfect stone to suit your creation. When you’ve made your decision, we’ll then use cuttingedge CAD software to create a three-dimensional rendering of your bespoke jewellery, to the exact specifications and measurements you require. This is an invaluable step in helping you to visualise the finished item, so that you can have peace of mind that the final results will match what you had in mind. Commissioned for Northcote Obsession22. 2.00ct Oval-cut diamond, D colour, VS2 clarity with no fluorescence. Excellent polish and excellent symmetry. GIA certificated. Set in platinum.

Whether it’s a specific stone, a sentimental design, or an existing piece of jewellery that you’d like to re-vitalise, you can always count on a truly unrivalled service – from the initial conception right through to final completion. We always start with an initial consultation. Here we’ll use the time to get to know you a little better, so that we can ensure that your finished piece is a true reflection of what you’ve envisioned. We’ll ask a little about you, find out more about your ideas, who the jewellery is for, and what your expectations are. We recommend that our conversation starts at least three months before you wish to present or wear your item, because it can take time to source the perfect stones and get the design exactly right.

any engravings or inscriptions you’d like on your bespoke jewellery. Some pieces are easier to engrave than others, depending on the length of the inscription. However, we understand that the words or symbols you choose to engrave on your piece can often form a vital part of its emotional significance, so we’ll always do everything we can to ensure the piece stays true to your original vision.

As soon as the design phase of the project is complete, it’s time for us to start looking for the perfect stone. This can be the most crucial part of the design process, as the appearance and measurements of the stone you choose will determine the overall look and feel of the piece. It’s therefore a process that can’t be rushed – so whether it’s a diamond or a coloured stone, such as a ruby, sapphire or emerald, we’ll take as long as

‘Your design will always be elegantly presented, and we can also arrange for it to be individually sketched and hand painted, giving you a beautiful piece of artwork for you to gift or keep forever’

Shortly after your piece is finished, it will then be hallmarked and photographed. The moment it’s on its way to us, we’ll then be able to help you plan that perfect proposal or surprise. We’ve been doing this for well over a century here at Leonard Dews, and over our 140 years in business, we’ve built a reputation for providing truly outstanding service, right from the very first step of your buying experience. Your design will always be elegantly presented, and we can also arrange for it to be individually sketched and hand painted, giving you a beautiful piece of artwork for you to gift or keep forever.

We work closely with a jewellery designer,who can bring your ideas to life. The length of the creative stage can vary from project to project – sometimes the initial sketch may be all it takes to realise your dream. Alternatively, we can create a series of designs based on your ideas, closely collaborating with you until it looks precisely as you’d imagined. This part of the process is especially useful for presenting some of the different ways that we may be able to incorporate

Once you’re happy with the design, it’s time to make it a reality. Our team of highly skilled UK-based goldsmiths will draw on decades of specialist expertise to meticulously bring your creation to life, right down to the very last detail. Along with a team of equally talented gem setters, our goldsmiths will check your jewellery at each stage to ensure the very highest standards of finish.

Private commission: 1.55ct Fancy intense yellow cushion-cut diamond. VS2 clarity. 0.25ct brilliant cut diamonds. 18ct white gold, setting and chain.

Leonard Dews Church Street Blackpool FY1 1EW 01253 754940 leonarddews.co.uk

NORTHCOTE

Northcote Cookery School head tutor Bruno Birkbeck commented: “I love Ozpig because it takes me right back to the fundamentals of what live fire cooking is all about.”

WORLD CLASS

BARBECUES

Pit Barrel

The Pit Barrel cooker is all about American style, no fuss, no hassle and with all the flavour of a proper barbecue. The unique design eliminates guesswork with its 360-degree all-round heat dynamics – this barrel barbecue is something special.

Northcote Cookery School proudly presents partnerships with quality barbecue brands from around the world

ttendees to the Northcote BBQ Cookery School will have the opportunity to experience the best in barbecues with Monolith Kamado, Ozpig, Pit Barrel Cooker, BBQ Guru, and Smokey Olive Wood.

Monolith Kamado

Monolith Kamado grills offer endless varieties of cooking style coupled with unrivalled textures and flavours of barbecue food. You can grill, smoke, bake, sear and roast. With the addition of the pizza stone, plancha and wok stand, among many

NORTHCOTE

other accessories, your options are endless. Monolith Kamado brand ambassador Lisa GoodwinAllen said: “Having cooked on

numerous ceramic barbecues, this German engineered Monolith is built to last and the clever grill system makes adding layers of flavour really easy.”

Ozpig

Ozpig is an Australian wood fired barbecue, fire pit and patio heater. Together with the larger Big Pig stablemate, these units are perfectly relaxing when you want to enjoy the warmth of an open fire in safety. With the addition of some well-designed accessories, Ozpig and Big Pig are rapidly transformed into multi-purpose cooking stations with huge variety on tap.

Smokey Olive Wood

Sustainably sourced barbecue flavours from the Mediterranean, re-live memories of that beach holiday barbecue aroma and flavour. Choose from olive, orange, lemon, Holm oak and almond woods, they’re easy to use on any barbecue. monolith-grill.eu/uk ozpig.co.uk pitbarrelcooker.com smokeyolivewood.com/en

Quality, Guaranteed. Porsche Approved Pre-Owned cars at Porsche Centre Bolton.

With a 15 years Porsche Approved Warranty and an exhaustive 111-point check, it’s little wonder that our Porsche Approved Pre-Owned cars are in such high demand. It’s quite simply a promise of total quality in a pre-owned Porsche. Get in touch today or call into the Centre for more information on our range of Porsche Approved Pre-Owned cars.

Porsche Centre Bolton Manchester Road Bolton, Lancashire BL3 2RJ 01204 559 911 info@porschebolton.co.uk www.porschebolton.co.uk

TAKING THE NEXT STEP… Despite challenging market conditions, Northcote has emerged perfectly poised to enter the next chapter of its life. Amanda Afiya speaks to Stuart Procter and Craig Bancroft about their plans for The Stafford Collection’s much-loved country house hotel

orthcote has just celebrated three years as part of The Stafford Collection, the independently owned luxury portfolio of UK hotels and restaurants, and it couldn’t be in better shape to take the next exciting step in its journey to become one of the most iconic country house hotels in England.

NORTHCOTE

“The success of this place over the last three years has been phenomenal in terms of performance, leadership, sales and marketing – and the quality

of the food has gone through the roof,” explains Stuart Procter, COO of The Stafford Collection. “There’s been some real innovation from the team.”

‘Northcote is going to be Northern at its heart but have the quality of a five-star London hotel. It’s going to be beautiful’

Singling out one such project, Stuart refers to the Gourmet Box concept created by executive chef Lisa Goodwin-Allen, which launched in November 2020, just as the second national lockdown came into force. While businesses up and down the country were shuttered, Northcote food boxes offered customers forced to stay at home, Michelin-starred, restaurant-quality gourmet dishes in the comfort of their own surroundings. “The Gourmet Boxes were so successful, it was incredible,” says Stuart, adding that Northcote sold up to 400 boxes a week, each box for two people, more covers than the property had done in its history. “But on top of that stellar performance during several lockdowns, we’ve emerged to a buoyant staycation market and Northcote is full

NORTHCOTE

every day and night for breakfast, lunch and dinner. “The Gourmet Boxes were able to underpin our business at a time when the region was in Tier 4 – we were able to have a good Christmas in trade terms after all,” says Craig Bancroft, Northcote’s managing director. Stuart and Craig’s comments throughout our interview demonstrate the pair’s deep understanding of one another’s modus operandi and confirms that they are on the same page, in terms of the development and evolution of the Langho property. But that comes as no surprise given Stuart’s long association with the hotel, dating back some 31 years to his early days as a trainee manager. “The most important thing about our relationship is that we have always been in contact with one another,” says Craig. “So, when Stuart left us – and we helped him make that next move during his formative years – we always stayed in touch. Stuart has always referred back to me and told me what he’s doing in his career, and I’ve never lost contact with Stuart as he’s grown in stature.” For Stuart, who was born in nearby Whalley, Northcote has always had a special place in his heart. “And that’s down to Craig and nobody else,” he says. “My brother had his wedding here, my daughter, Florence [now 18], had her christening here, and so whenever I came up to Lancashire, when I was at the Devonshire Arms and with Shire Hotels, I would always come to Northcote to see Craig. We never lost touch, ever, we spoke all the time.” “We’ve grown in our roles over the years,” adds Craig, “Now we’ve swapped roles because Stuart was once my apprentice and I was his boss, and now he is my boss – and yet it’s not like that in terms of the way we talk to each other. Without the banter, the mutual respect, and the understanding of one another’s business, you wouldn’t have the output that we have today.”

‘Among the proposals being drawn up is a new fine-dining space to give Michelin-starred chef Lisa and her team the platform their culinary talents deserve’ Indeed, that enduring friendship played a massive part in The Stafford Collection’s decision to acquire Northcote for its portfolio in February 2019. Craig, who has been staying at The Stafford in London since his mother worked as a consultant in the 1980s, was in the bar there one night and sharing with Stuart the challenges he faced at Northcote at the time. “I had my head in my hands and said to Stuart, ‘I can’t sell

Northcote to the wrong buyer, what are we going to do?’ And Stuart said, ‘Well, why don’t we buy it?’ “I really didn’t think a London property would be interested in Northcote,” adds Craig. “But, without our relationship that conversation would never have happened.” “We chatted about Northcote’s potential sale,” Stuart continues. “It fitted like a hand to a glove. Obviously, there’s my history

there, and secondly, at the time, The Stafford’s UK business was pretty minimal – we needed a UK property to complement The Stafford and it’s done that amazingly well. Hindsight is a wonderful thing, and foresight is even better, but the timing and the purchasing of Northcote couldn’t have been better given the onslaught of the pandemic and the knock-on effect it had on overseas visitors – at that time they were the backbone of The Stafford’s guests.” And so, three years on from The Stafford Collection’s acquisition of Northcote, the hotel is now perfectly placed to embark on the next phase of its life as a celebrated hotel. With current occupancy levels running at 95 per cent, the time is right it seems, for the 26-bedroom property to spread its wings. “Lunchtime still remains totally local and very buoyant and full every day, but the evening market has been taken up by our residents, in the main, so we don’t have as much capacity as we would like for our local regulars,” says Craig. “In the evening, our local market is struggling to get in – hence mine and Stuart’s joint vision for the hotel is to expand. Because if we don’t expand, we will end up alienating the people who surround us and support us so well.”

NORTHCOTE

Team Spirit

eople have always been at the core of the operation, and Northcote is no different today. “The team is so strong with Craig at the helm and with Lisa, Kaye, Jordan, Courtney, Danny, Bruno, Robyn and Steph,” says Stuart. “The list goes on. They are the heart and soul of the place and their strength as a team, as the spine of this place, is extraordinary. I love my football analogies and always say, your left wingers and right wingers can come and go, but you have to maintain the spine of the business.

The plans for Northcote, likely to be developed over the next two to five years, promise to be nothing short of magnificent, with Northcote transforming into an iconic, luxury property within its stunning Ribble Valley location. Keen for the work to be gradual and as organic as possible, Stuart says: “We’re going to keep the development in line with what Northcote is, and it’s going to be evolution, not revolution.” Among the proposals being drawn up is a new fine-dining space to give Michelin-starred chef Lisa and her team the

100

NORTHCOTE

“We’ve had to make some very big decisions over the past few years, we’re both Cancerians so we look hard on the outside but we’re very soft on the inside, we’re very emotional people and our teams are like our families, they really are. “We’ve got beautiful people who work for us, and the loyalty in this business is superb. We’re all one team trying to ensure that Northcote is successful, and most importantly, that our clients love it,” says Stuart.

‘Meanwhile, a second dining space, in the current restaurant location, will offer a casual and informal brasserie, alongside a vibrant cocktail bar’ platform their culinary talents deserve. “The focus will be to try to create a standalone restaurant within the grounds that are more befitting of Lisa’s cooking,” explains Craig. Meanwhile, a second dining space, in the current restaurant location, will offer a casual and informal brasserie, alongside a vibrant cocktail bar.

Intimate, private dining spaces will be peppered throughout the property (suitable for small birthday celebrations and exclusive dinner parties) and improvements will be made to the hugely successful cookery school and the property’s provision of wine education, so that classes can be expanded from eight to 12 people. “Long

term, we’re looking to have a spa/recreational element to the property with multi-use opportunities for both guests and locals,” adds Craig. Approximately 20 more bedrooms will be introduced to the site, culminating in a 45-bedroom property with food, wine and service at its heart, genuine hospitality, and a proposition that stands the test of time for many generations to come. “Northcote is going to be Northern at its heart but have the quality of a five-star London hotel,” concludes Craig. “It’s going to be beautiful.”

Are you suffering with hip or knee pain? The Beardwood Hospital offers Mako® robotic-arm assisted surgery. Personalised, cutting edge hip and knee replacements which are precisely tailored to each individual patient. Offering quicker recovery times and potentially longer lasting joints.

0800 404 6659 circlehealthgroup.co.uk/beardwood

Faster recovery time

Improved accuracy and precision 23783 2117 MKT ADV / 03.2022

1875_23783_2117 MKT ADV_Mako Advert_A4_BEA.indd 1

04/04/2022 15:04

THE STAFFORD

featuring a vast outdoor terrace offering guests an ideal space for relaxing and entertaining. Set in the tranquil cobbled courtyard, the Mews Suites are designed to be your own private residence amidst London’s prestigious addresses. This elegant collection of suites offer a contrasting, contemporary interior and private entrance, perfect for relaxing and spoiling yourself. With its private roof terrace and enhanced living space, the Penthouse apartment in the Mews offers the ideal base for those spending longer visiting the city.

U LT I M AT E LY

ELEGA N T The Stafford London, sister hotel to Northcote, is a haven of luxury steeped in history and character. It is part of the Stafford Collection, a carefully curated selection of elegant hotels and award-winning restaurants

ounded in 1912, The Stafford London oozes quirky appeal and has long been considered the height of informal luxury for those seeking a traditional, yet individual, London experience. Charming, friendly, decadent and chic, the hotel has a fabulous collection of 106 individually

102

NORTHCOTE

designed bedrooms and suites, set across three unique buildings, each with their own distinct character. The Main House, formerly the London residence of Lord and Lady Lyttelton, who was ladyin-waiting to Queen Victoria, is the epitome of charm. Recently refurbished, the stunning rooms of the Main House building

embrace the Victorian grandeur of the original building, while showcasing an elegant 1920s Art Deco feel, interwoven with more modern influences. The newly added Stafford Park Suite, is split over two floors with separate living and dining areas accessed by an interconnecting staircase, creating the charming ambience of a private luxury apartment and

The Carriage House rooms and suites – once the former stables of British nobleman and politician Lord Francis Godolphin – overlook a quiet, cobbled courtyard and have been individually crafted, with luxurious spirit and contemporary elegance that celebrates a playful quirkiness, based around a ‘glamorous country’ look. The epitome of luxury, the Gatehouse Suite, serves as a chic and private oasis, with three floors of understated opulence. Dining at The Stafford is the ultimate culinary experience. The Game Bird, is overseen by Northcote’s celebrated Michelin-starred chef Lisa Goodwin-Allen and executive chef, Jozef Rogulski. The menu showcases the finest British produce and supports British artisan producers, drawing on Lisa’s experience from Michelin-starred Northcote in Lancashire. Simplicity and elegance lead the way – enjoy the finest seasonal ingredients, in simple yet creative dishes, with relaxed, attentive service in a stylish and comfortable setting.

NORTHCOTE

The American Bar at The Stafford is an institution in its own right, with every available wall, surface and square inch of ceiling displaying an intriguing collection of artefacts, knickknacks and signed celebrity photographs donated by patrons and guests over the years. Belonging to the great tradition of the American cocktail bars that became renowned in London and Paris during the 1920s and 30s, The American Bar at The Stafford remains one of the longest surviving American bars in London. Serving classics and signature cocktails, The American Bar is overseen by bar director, Benoit Provost and director of mixology, Salvatore Megna, whose creations, new and vintage, are a reference for cocktail lovers all over the world. Perhaps the best kept secret at The Stafford is it’s stunning 380-year-old wine cellar. Situated beneath the hotel and built in the 17th century by Lord Francis Godolphin, the cellars are reputed to have doorways that

led directly to the Palace of St James’s, which was the original home of the British monarchy right up until the time of Queen Victoria. Much later in their history, the cellars housed the

famous Madame Prunier wine shipping company and acted as an air-raid shelter during WWII. The last remaining casket and wine-corking machinery are on show in the main chamber of

the cellars. Today, along with a fascinating informal ‘museum’ of artefacts left behind by American and Canadian officers during their time at the hotel, the working cellars house up to 10,000 bottles of the finest wines, including many rare and precious vintages. The vaulted cellars also offer a perfect backdrop for a prestigious event, an exclusive private dining experience or unique wine tastings. The candlelit tour takes guests through the entire collection, with The Stafford’s knowledgeable sommeliers, on hand to answer any questions. With it’s central London location, impeccable service and fine food and drink, experience unrivalled luxury in one of London’s most historic and quintessentially British five-star hotels.

‘The American Bar at The Stafford is an institution in its own right, with every wall, surface and square inch of ceiling displaying signed celebrity photographs and artefacts’

The Stafford 16-18 St James’s Place London SW1A 1NJ 0207 493 0111 reservations@thestaffordlondon.com thestaffordlondon.com

NORTHCOTE

103

NORMA

A PLACE OF JOY

nspired by the food and culture of Sicily and highlighting the Moorish influences of the island’s cuisine, Norma is a contemporary and vibrant restaurant, located in Fitzrovia, London. Named after the world-famous opera ‘Norma’ and much-loved Sicilian pasta dish, pasta alla Norma, and housed across three floors of a characterful townhouse on Charlotte Street, Norma embodies old-school Italian hospitality and charm, taking inspiration from the grand cafe culture found in Sicily. Dining at Norma is a truly decadent experience. Sicilian ingredients and produce – including a craftily selected list of Sicilian Marsala, Passito and Limoncello – are championed by

The Stafford Collection’s first stand-alone restaurant, Norma, opened its doors in 2019 to critical acclaim, with restaurant critic Jay Rayner describing the restaurant as ‘a place of joy’ executive chef Giovann Attard and the rest of the Norma team, who are well versed and passionate about the flavours of the region.

‘Inspired by the food and culture of Sicily and highlighting the Moorish influences of the island’s cuisine, Norma is a contemporary and vibrant restaurant’ Norma’s menu brings together the fresh and vibrant tastes of Sicily and Northern Africa, with decadent dishes ranging from anti-pasti, through to home-made pasta and larger plates of grilled fish and meat. The freshest, seasonal seafood, can be found on Norma’s stunning crudo bar, found at the entrance of the restaurant. Firm favourites such as aubergine

104

NORTHCOTE

parmigiana, linguine with Cornish crab, chilli and lemon butter and spaghettini fritters are a mainstay on Norma’s regularly changing menu, while seasonal dishes such as wild garlic and pea arancini, braised grezzina courgettes with San Mazana tomato, toasted coriander seeds, vegan nduja and saffron cous cous and salt marsh lamb rump with fresh peas, broad

beans, asparagus, wild garlic and salsa verde, offer a varied selection for regular diners. To accompany the Sicilian-

inspired dishes at Norma, guests can enjoy an all-Italian wine list, including a wide range of Marsala wine. Originating from the small coastal town by the same name in Western Sicily, the fortified wine is a unique but authentic accompaniment to Norma’s sweet and savoury dishes. For those special occasions, Norma’s private dining room Etna seats up to 14 for a decadent feast. Whether it is a celebration dinner, or simply good friends catching up, Norma’s family-style, sharing dishes bring your evening to life. Norma can be found at 8 Charlotte Street, London W1T 2LS To book, please visit: normalondon.com or call 0203 995 6224

We’ll help you protect and grow your wealth so you can make the most of it. We’re a local, award winning financial planning-led wealth management firm. We’re here for the big questions. The tough decisions. The new beginnings. We’re here to make money simple and deliver no-nonsense, tailored advice to help you live life to the fullest. Your success is our ultimate goal. We want you to be secure, informed, and fully in control of your finances, no matter how complex they are.

Make the most of it. Let’s get talking. W. www.beckettsfs.co.uk T. 01253 881 910 Becketts is a trading name of Becketts FS Ltd. Company No. 5122604. Becketts FS Ltd is authorised and regulated by the Financial Conduct Authority FCA Number 409051.

MANAGED SERVICE PROVIDER DELIVERING SECURE & EFFICIENT IT SERVICES TO YOUR BUSINESS.

An IT focused Managed Service Provider (MSP) that cares about you, your team and your business performance. Offering a complete range of solutions and support packages for businesses across multiple sectors including hospitality. With offices in Manchester, Newbury and London, we can service businesses across the of whole of the UK. We work with your business to understand current requirements and future plans to ensure the best possible solutions are installed by our team of tech experts with an expanse of skills, knowledge and experience.

WE TAKE CARE OF YOUR TECHNOLOGY, WHILE YOU TAKE CARE OF YOUR BUSINESS • 24/7 TECHNOLOGY SUPPORT PACKAGES

• CYBER SECURITY & PEN TESTING

• MICROSOFT GOLD PARTNER

• DR & CLOUD BACK UP PLANS

• PUBLIC & PRIVATE CLOUD SOLUTIONS

• PCI & GDPR COMPLIANCE

• CCTV & SECURITY SYSTEMS

• ENTERPRISE WIFI SOLUTIONS

• ISP CONNECTIVITY

• DESIGN & CONSULTANCY SERVICES

• PROFESSIONAL SERVICES

• CLOUD VOICE SYSTEMS

• HARDWARE/SOFTWARE & CLOUD SALES

• HYBRID/HOME WORKING

CLIENT TESTIMONIAL THE STAFFORD COLLECTION

Netteam tX have provided IT support to the Stafford Hotel London, for over a decade. In addition to providing a range of Technical Services for the hotels, they have also acted as our IT Consultant and Project Management Team to manage the implementation of several technology installations with regards to key hospitality services, managing third parties to ensure the solution is installed with minimal disruption to operations. Netteam’s approach is always adaptable to support the ever-changing technology requirements of our businesses and they truly care about us.

12 Kingfisher Court, Hambridge Road, Newbury, Berkshire, RG14 5SJ

City Approach, Albert Street, Eccles, Manchester, M30 0BG

01635 262 560 www.netteam.co.uk

HEPPLESTONE FINE ART

ART THROUGH THE

GENERATIONS Award-winning Hepplestone Fine Art offers a premium service, which aims to make selecting a piece of art for your home, a truly enjoyable experience

ounded in 2005 by father and son team Clive and Giles Hepplestone, and now with third generation George joining the business in August 2020, the Hepplestone Fine Art Gallery was born from a passion for quality art. As avid collectors, Clive and Giles recognised that the high street was dominated by galleries specialising largely in prints and sought to bring both affordable and collectable, original paintings to Lancashire and the North West.

In fact destiny may already have been set back in the 1970s when the Hepplestone family located to the village of Mottram in Longdendale with a certain Mr L S Lowry as the neighbour across the road! The gallery has grown to become one of the UK’s leading retail

art galleries and is a multi-award winner of the Fine Art Trade Guild ‘Retail Art Gallery of the Year’. All of the artwork on display is hand-picked by the Hepplestone team, ensuring a wide selection of both subject matters, and styles, tastes and ages. From landscape

‘The gallery specialises in both original paintings and limited edition prints with collectors from around the world enjoying the eclectic mix of work’

to figurative, oils to pastels, the selection is truly diverse. Whether you are looking for decorative art to complement your home, or art for investment purposes, we are always here to offer advice and support. With additional client services ranging from local home viewings to VIP acquisition and consultancy, the gallery aims to ensure your art journey is both an enjoyable and fulfilling one. Visit the gallery where a warm welcome awaits you. Open six days a week, Tuesday to Sunday.

Heskin Hall Shopping Village Wood Lane, Heskin Chorley, Lancashire PR7 5PA 01257 451121 sales@hepplestonefineart.com hepplestonefineart.com

NORTHCOTE

107

PRESTIGE BEDS www.prestigebeds.co.uk

w w w. b o l d s t r e e t b e d s . c o . u k

S h ow T h i s A d ve r t I n Sto re F o r A n E x t ra 1 0% O ff

Delivering a great night’s sleep since 1959 New Store Now Open On Hyndburn Retail Park, BB1 3HT 3rd Generation Family Business

Old Bed Recycling

Free Assembly

Bed Retailer Of The Year

Free Delivery Nationwide

03333 055 885

Visit our showrooms at

Preston PR1 7NX

Blackburn BB1 1HW

Burnley BB12 0EL

5 Star Trustpilot Over 1000 reviews

Blackburn BB1 3HT

* N o t i n c o n j u n c t i o n w i t h a n y o t h e r o f f e r o r p r o m o t i o n , o n l y r e d e e m a b l e a t t i m e o f p u r c h a s e.

ZARA MOON ARCHITECTS

bungalow into a super home, maximising the available space and value of the site. “We are passionate about fulfilling our clients’ hopes and dreams through architecture and pride ourselves on thoughtful and considered designs which incorporate our clients’ hobbies, children, pets and lifestyles,” adds Paul.

MAKING THE IMPOSSIBLE POSSIBLE Using their extensive knowledge to create unique properties, ZMA has a proven track record in making clients’ dreams come true

ara Moon Architects (ZMA) have become something of an enigma in the design world – making the seemingly impossible, possible, transforming sites and creating extraordinary living spaces. Working very differently from most architects, Zara and co-founder Paul Beneduce along with their creative and energetic young team, specialise in sensitive sites, working in minute detail to comply with all planning requirements in order to create stunning properties. ZMA’s number one priority is to get the design right first time in order to achieve the required result.

Working with sites in green belt, Areas of Outstanding Natural Beauty (AONB), conservation areas and open countryside, ZMA carry out in-depth research into the site history, location and site constraints in order to create inspired designs that maximise value and undoubtedly provide the wow-factor. “Your home is a representation of yourself, we listen to what our clients want from their home, what makes them tick and how they want to live. We then translate this into their bespoke home tailored to their family’s specific needs, whilst responding to the site and planning policy,” says Zara.

Ribble Valley-based ZMA recently scored a planning hat trick – within one month, obtaining permission from three different local authorities to build on three different sensitive sites. One of these sites is located in Chorley greenbelt: “There is currently a bungalow on the site and the house had reached its extension limitations for a greenbelt site. The best option to increase the size of the house, while still complying with greenbelt planning policy, was to completely replace it with a high quality, contemporary, sustainable home. We basically transformed the volume of an average three-bedroom

‘Transforming sites and creating extraordinary living spaces’ ZMA’s most luxurious homes have included wellness suites, outdoor kitchens, equestrian facilities, swimming pools, bowling alleys, cinema rooms, music studios, dog rooms, beauty rooms, yoga studios, indooroutdoor courtyards and even an underground boxing ring. ZMA excel at finding solutions going above and beyond clients’ expectations in order to get the desired result. Currently working with 20 different local authorities on various projects, ZMA drills into the detail to ensure their planning applications meet all the exact requirements. “We often work on sites which others have deemed ‘impossible’. We love it when we make the impossible, possible,” says Zara.

Zara Moon Architects We transform sites, buildings and lives Unit 37, Mitton Road Business Park Mitton Road, Whalley BB7 9YE 01200 403840 enquiries@zaramoonarchitects.co.uk zaramoonarchitects.co.uk

NORTHCOTE

109

A long-standing collaboration that continues to flourish An exquisite venue calls for exquisite arrangements and at The Flower Shop in Clitheroe, Jim and Linda Hardman have been working with Northcote for many years, providing cutting-edge floral arrangements that complement the luxurious decor and create that all-important impact. Together, they visualise and create stunning floral designs for prestigious corporate events, lavish parties and spectacular weddings - Linda continues to work alongside the Northcote wedding team in a flourishing, long-standing collaboration. The Flower Shop in Clitheroe is renowned for its huge selection of beautifully fresh blooms that are displayed alongside an eclectic mix of delightful interior accessories and gorgeous gifts. And, in a new venture, there is nowhere better to learn about floral design than at one of The Flower Shop’s workshops that are set to be held throughout the year. 37-39 Wellgate, Clitheroe, BB7 2DP T: 01200 422435 E: info@theflower-shop.co.uk W: www.theflower-shop.co.uk

Show Jumping & International Events Centre Bar & Cafe OPEN TO THE PUBLIC 01254 790025 northcotestud.com Pictured: Emily Whiteside awarding Winner, James Whitaker

ROYAL CROWN DERBY

MAKERS OF THE

WORLD’S FINEST TABLEWARE SINCE 1750

Ceramic specialists Royal Crown Derby continue to push the boundaries of luxury tableware, crafting unique fine bone china that creates exquisite dining experiences

eramics specialist Royal Crown Derby continues to craft the world’s finest tableware and giftware in the heart of Derbyshire, England. The rich history that underpins the business’ success is one of ambition and exquisite craftmanship. From the small beginnings in 1750 when the business was established, to the global British brand the company has become today, this family-run business has constantly pushed for the desire to be the best. From start to finish, every piece of fine bone china is handcrafted

under one roof. This dedication to remaining 100 per cent made in England has facilitated the expansion of the brand’s luxury portfolio, serving the most distinguished clients across the world. Trend-defining creativity, unrivalled quality and breathtaking service are the hallmarks that have earned Royal Crown Derby its global recognition. The skills of artisans have been passed down from generation to generation, using techniques unchanged for more than 270 years. This specialism is the answer to ensuring a long tradition of crafting excellent products that encompass the highest quality materials, including 22 carat gold and platinum.

ROYAL CONNECTION From luxury private residences to the world’s finest retailers, hotels and restaurants, Royal

In 1878, the iconic 40-acre Osmaston Works site was opened in Derbyshire, England. This site remains the home of Royal Crown Derby today.

NORTHCOTE

111

ROYAL CROWN DERBY

Crown Derby continues to harness trusted relationships with its clients. Supplying every British monarch since King George III, the brand has developed a unique historical connection with royalty across the globe. In 1775 the company became known as ‘Crown Derby’ by King George III and in 1890, Queen Victoria bestowed the title ‘Royal’ creating the iconic ‘Royal Crown Derby’. Suppliers of the RMS Titanic first class dining suit, Royal Crown Derby continue to sell this historic pattern globally today.

The iconic Royal Antoinette pattern continues to be one of the most revered collections. Due to the intricacy of colours, it takes over 14 days to print one plate. This quintessentially English collection is finished in hand-gilded 22 carat gold.

The dedication of pushing boundaries within luxury dining, forms the foundations of Royal Crown Derby’s philosophy. In 1912, Royal Crown Derby was commissioned to supply the first-class dining suite on the RMS Titanic.

Heralded as the finest liner ever built, the ship required the very best fine bone china tableware to serve its most distinguished guests. Eleven decades later, the brand continues to move from strength to strength. The celebration of this rich history influences both exceptional product and design innovation. Whilst continuing to expertly craft some of its most

The Palace collection is Royal Crown Derby’s most opulent. Gracing the finest tabletops, raised paste is applied underneath rich gold and platinum to create heavily embellished detailing with the ultimate luxurious finish.

112

NORTHCOTE

Commissioned exclusively by the Royal Albert Hall for their restaurant and store, the Royal Crown Derby design team worked closely to create a tableware collection that encompasses the architectural features of the iconic British landmark. Available online: royalcrownderby.co.uk

renowned patterns dating back to the 19th century, Royal Crown Derby has expanded into a new realm of contemporary luxury tableware. “The story of Royal Crown Derby has been one of outstanding success built upon the passion of creating

“United by a passion for quality, we continue to make the entirety of our products in England. Due to the challenges of globalisation, many ceramic manufacturers have moved

private individuals and corporate residences the ability to craft unique dinner services. Whether it be a name, family crest, or a completely new pattern, its design consultants will work with you to realise your ideas. From start to finish, every element of the manufacturing process is carried out in-house, ensuring the true creation of luxury. Trusted partners include The Dorchester, three Michelinstarred Core by Clare Smyth, Fortnum and Masons and the Royal Albert Hall.

1940 Jollying technique is practiced to this day. The continuation of handcrafted techniques ensures meticulous execution

Developing regal products through both shape and pattern design is at the heart of Royal Crown Derby’s ethos.

inspirational products. From the very beginning, the business has evolved to create innovative solutions that encompass the remarkable qualities of British design. We work closely with our partners to understand their individual needs and tailor solutions that excel expectations,” explains Adrian Botterell, group sales director.

production overseas. However, as a team we are dedicated to the creation of luxury, and controlling all processes in-house, facilitates this vision.”

BESPOKE As the masters of bespoke, Royal Crown Derby offers

NORTHCOTE

113

ROYAL CROWN DERBY

Lisa Goodwin-Allen worked alongside the Royal Crown Derby team to commission a bespoke service for Obsession22

Bespoke tableware is influenced by the dish, the interior setting and the personality of the chef to create the ultimate culinary experience.

LISA GOODWIN-ALLEN INTERVIEW

114

ncreasingly chefs are looking for a premium tableware solution that enhances food presentation and heightens the emotions the diner feels when the dish is served. Lisa Goodwin-Allen explains the importance of quality tableware when achieving Michelin-star standards and why Royal Crown Derby has become a trusted partner of Northcote.

What do Michelin-starred chefs look for when selecting tableware? Tableware is a massively important experience. It makes the dish come to life. As a chef you are always looking to add your own personal touch and personality through the food and the way in which you present this is translated through the plates. It is important to source quality dishes that elevate food presentation.

When visiting Royal Crown Derby what did you learn and what surprised you the most? Generally, people don’t appreciate the work that goes into the creation of luxury tableware. I have always understood ceramic manufacturing to be a heavily industrialised process, with machines mass-producing crockery, but Royal Crown Derby is very different to that. Despite the small team there are so many pairs of hands that touch one plate – the attention to detail and care that goes into every process is fantastic to see and has many synergies with the kitchen. The people behind the product add a huge amount of value to the quality handcrafted ware.

What influence does tableware have on the dish? It has a huge influence on the experience of the diner. It is what they see, touch and feel

NORTHCOTE

when the dish is served. The plate can really ignite the dish to the next level through the theatre of serving tasty food. Do you believe sourcing ware that is made in England is important? Of course! In an increasingly competitive global market, supporting businesses up and down the country is a fantastic thing to do, especially in hospitality as locally sourced produce is becoming more and more important. Are bespoke solutions more sought after in fine dining and if so, why? Absolutely. More and more chefs are looking to express their own individuality, and bespoke tableware facilitates this desire, especially at Michelin-starred level. When you can handpick your own china that is made in England, whether it be through the shape or decoration, this is a fantastic opportunity to have your own DNA on the plate. From your experience, what inspires bespoke tableware designs? Often chefs are looking at trends in the market, whilst seeking ways to get outside of the box.

What advice would you give to other chefs when selecting bespoke tableware? Ensure you work with a trustworthy team who have the skill to deliver your ambition, right the way through from the initial design phase to the quality execution of crafting the ware. Bespoke solutions create the opportunity to stamp your own identity on the plate and immerse the diner in a truly unforgettable experience. Why did you select Royal Crown Derby as the Obsession Restaurant Sponsor this year? Royal Crown Derby is a real reflection of luxurious fine bone china that is really hand scripted to chefs’ personalities. There is so much to scream and shout about making them the ideal partner for the event. At Obsession we want the best, so we select the best. What value did the Obsession bespoke ware add to the event? What was the response to the ware? The reception to the bespoke crockery was fantastic. From the chargers to the side plates, the quality was so impressive and luxurious, it brought the entire room to life and added a huge amount of value to Obsession.

To learn more about the brand and its bespoke services, or to shop the collections, please visit: royalcrownderby.co.uk

AT N O R T H C OT E

LUXURY PRIVATE DINING

Gourmet celebrations with total exclusivity When service, style and supreme privacy come together in this intimate celebration space. The luxurious Louis Roederer Rooms are located on the ground floor of Northcote for parties of 8 up to 60 guests. This room provides the perfect backdrop for celebrations whilst indulging in outstanding menus created by Lisa Goodwin-Allen and wines matched from an award-winning wine list. Our Event management team will assist in every detail of your celebration event, from menu, wine selection, decorations to entertainment. Every element, every flavour and every sip of champagne at your event is tailored specifically to ensure you can relax with friends, family or colleagues for an unforgettable experience. • The Louis Roederer Room for 36 to 60 guests • The Cristal Room for 8 to 16 guests • The Vintage Room for 8 to 36 guests

Northcote Road, Langho, Blackburn, Lancashire BB6 8BE Telephone: 01254 240 555 | www.northcote.com @northcoteuk

Northcote Magazine Issue 12 (2022)

Articles inside

OBSESSION 22

CULTIVATING NATURE

FINEST FARMING PRODUCE

PASSION DRIVE AND PERFECT PRODUCE

A RICH HERITAGE

NORTHCOTE WALKS

ARTISAN ADVENTURES

NORTHCOTE NEWS

THE PERFECT PAIRING

TAKING THE NEXT STEPS