Northcote Issue 13 2023/2024

BUILT TO TURN HEADS.

INTRODUCING THE NEW BMW XM AT BOWKER.

KNOWING WHO YOU ARE. THAT’S POWER.

The all new BMW XM takes a powerful move towards the future. For the first time ever, we’ve taken our coveted M performance and fused it with plug-in hybrid technology.

The result? 653hp underneath a sculpted body that demands attention.

The XM introduces a new reality in luxury driving. The pioneering drive system delivers exceptional M driving dynamics, agility and precision. While inside, you’ll get to enjoy the vintage leather interior, complemented by ambient mood lighting and a uniquely shaped roof.

For more information, contact your local Bowker Centre.

Bowker Blackburn BMW Trident Park, Blackburn, BB1 3NU 01254 274444

Bowker Preston BMW Channel Way, Preston, PR2 2YA 01772 769976

Scan to discover more

Fuel economy and CO2 results for the BMW XM: Mpg (l/100km)(weighted combined): 8.6 - 7.8. CO2 emissions: 188–176 g/km.

*These figures were obtained after the battery had been fully charged. There is a new test for fuel consumption, CO2 and electric range figures. Figures are for comparison purposes and may not reflect real-life driving results, which depend on a number of factors including the accessories fitted (post-registration), variations in weather, driving styles, and vehicle load. All figures were determined according to a new test (WLTP). Only compare fuel consumption and CO2 figures with other cars tested to the same technical procedure.

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Northcote’s

EDITOR’S LETTER

Welcome to Northcote’s 2023 magazine. In this issue, Claire Bosi, Editor of Chef & Restaurant magazine, reflects on the famous Obsession food festival – yet again an amazing success.  Imagine your near-perfect restaurant bucket-list served up over 17 nights, all in one place – that is our Obsession! Now in its 23rd year, it’s a celebration of stellar chefs from all over the globe.

In the year of the Coronation, Royal Crown Derby unveils the brand’s connection with royalty, alongside the brand’s commitment to being made in England. They are one of our Obsession sponsors and supplier of the stunning plates used by Lisa for her exquisitely presented dishes. You can enjoy reading about Cartuxa, one of the oldest wineries in Portugal dating back over 400 years. We are

exceptionally proud to feature Cartuxa on Northcote’s wine list.

We also take you to Porto to discover The Yeatman, a luxury wine hotel and spa – we were honoured to welcome their Executive Chef Ricardo Costa to Obsession23.

Closer to home, we explore the Forest of Bowland and interesting places to visit locally, such as Lancashire’s oldest ancestral home, Browsholme Hall, award-winning Holden Clough Nurseries, Pendle Hill and much more.

We hope you enjoy this issue of Northcote magazine and look forward to welcoming you to Northcote soon!

Best wishes

Kaye Mathew Editor

This year Northcote celebrates 21 years of serving Louis Roederer champagnes. Our house pour is currently Collection 243 and we offer the full range of Louis Roederer, in particular, the iconic Cristal Vintage and Rose Vintage. Collection 243, is created from the Perpetual Reserve and the Oak-aged Reserve wines, complemented by the finest successes of the 2018 harvest. Collection 243 is tied to Louis Roederer’s champagne roots and the foundations of their Reims-based champagne house that gives the freedom to create the blend on the basis of whatever nature provides. This decidedly epicurean champagne is Louis Roederer’s multi-vintage champagne par excellence! The collection’s number represents the number of blends created since the birth of the Louis Roederer Champagne House and enables wine lovers to select their wine based on the level of youth or maturity that they desire and appreciate.

Cover image: GLASS BORN BY NATURE

‘Interlaced and Thriving’

Photography: Champagne Louis Roederer / Emmanuel & Quintin

PUBLISHER

Tedd Walmsley

FINANCIAL CONTROLLER

Liz Walmsley

EDITOR

Kaye Mathew

SUB EDITOR

Jan Woolley

GRAPHIC DESIGNERS

Nick Dittrich, Robert Walmsley, Q Communications

OPERATIONS MANAGER

Kate Hyde

PRODUCTION MANAGER

James Britton

PHOTOGRAPHY

Sean Conboy, Debby Donnolly-Addison (The Boho Baker), Allen Markey, Scott Rhodes (Bacon the Beech)

EDITORIAL CONTRIBUTORS

Claire Aukett, Claire Bosi (Editor of Chef & Restaurant Magazine), Kate Burke, Mike Jones, Cilla Lowe, Kaye Mathew, Meena McDonald, Melissa Oakes, Cathy Swift, Tedd Walmsley and Jan Woolley

PUBLISHED BY TEDD WALMSLEY CONSULTANCY Office 9, The Old Bakery, Green Street, Lytham FY8 5LG 01772 366002

Creating perfection for over 48 years and nothing else

Creating perfection for over 47 years and nothing else

STUART FRAZER are pure kitchen specialists. Unlike other kitchen companies, they do not diversify into areas such as bedrooms or bathrooms. This unwavering approach to purity has provided the cornerstone to their business for forty eight years.

STUART FRAZER are pure kitchen specialists. Unlike other kitchen companies, they do not diversify into areas such as bedrooms or bathrooms. This unwavering approach to purity has provided the cornerstone to their business for forty seven years.

During this time, Stuart Frazer has built a lasting partnership with acclaimed German manufacturer SieMatic, who have awarded them Premium Partner status, in recognition of their prominence as the largest UK dealer.

During this time, Stuart Frazer has built a lasting partnership with acclaimed German manufacturer SieMatic, who have awarded them Premium Partner

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 Stuart Frazer’s showrooms.

status, in recognition of their prominence as the largest UK dealer.

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 Stuart Frazer’s showrooms. Located in Manchester, Preston and the Ribble Valley, all showrooms beautifully showcase fully working examples in real room settings. From there, dream kitchens begin to be realised, as Stuart

Located in Manchester, Preston and the Ribble Valley, all showrooms beautifully showcase fully working examples in real room settings. From there, dream kitchens begin to be realised, as Stuart Frazer’s award-winning designers take clients through the creative process, from hand drawn sketches to fully rendered CAD

Frazer’s award-winning designers take clients through the creative process, from hand drawn sketches to fully rendered CAD images.

Once this stage is complete, unrivalled project management services come into focus and the dream kitchen is brilliantly brought to life.

Such close attention to detail leads to perfection, and four Northern Design Awards in succession are testament to the company’s passion and

images. Once this stage is complete, unrivalled project management services come into focus and the dream kitchen is brilliantly brought to life. Such close attention to detail leads to perfection, and four Northern Design Awards in succession are testament to the company’s passion and belief. The cookery school kitchen at Northcote was designed and installed by Stuart Frazer. When only the best would do, cutting edge design and workmanship came together and the result is a spectacular SieMatic kitchen with

belief. At the latest awards they were delighted to win the award for ‘Best Kitchen Space.’

Gaggenau appliances. It’s the perfect combination of world-class cuisine and and a world-class kitchen working in perfect harmony.

Why not see how Stuart Frazer’s pure, unadulterated approach to kitchen design can turn your dreams into reality. Visit their website to see a wide range of projects in their case study section or call in to one of their three showrooms.

Why not see how Stuart Frazer’s pure, unadulterated approach to kitchen design can turn your dreams into reality. Visit their website to see a wide range of projects.

WINE SPECTATOR AWARD OF EXCELLENCE

The Northcote sommelier team are proud to be part of only a small number of UK restaurants who, again, have a ‘Two Glass’ accolade in the Wine Spectator Restaurant Awards for 2022.

The wine list has always been an integral part of the dining experience at Northcote and to qualify for an award, a wine list must present complete, accurate information, including vintages and appellations for all sections.

Northcote is one of 1,290 winners of the Two Glass award worldwide, of which only 12 are in the UK, so it is an amazing achievement. To qualify for the Two Glass award, confirms that Northcote’s wine list displays excellent breadth across multiple winegrowing regions and significant depth of top producers, along with a superior presentation. Typically offering 350 or more selections places Northcote as a serious destination for wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.

AA HOSPITALITY ACCOLADE

Northcote has retained three top AA accolades for 2022/23, including the Inspector’s Choice Small Hotel Award. A hotel awarded red stars has been selected by the AA as one of the best hotels in the British Isles, offering excellent levels of quality throughout plus outstanding levels of hospitality and service. Northcote restaurant was also awarded a Breakfast Award and Notable Wine List and 4 Rosettes for 2022, continuing the hotel’s long-standing run of receiving these awards. An AA hotel inspector noted: “Worth seeking out for its gastronomic delights and smart interior!”

A fourth award was given to Northcote’s Obsession food festival that was recognised with an AA Outstanding Contribution Award, the AA’s ultimate accolade presented to a business, team or individual that has made a significant and lasting contribution to the hospitality industry.

WORLD’S BEST

The World’s Best Wine List Awards, organised by the multi-award-winning quarterly publication The World of Fine Wine, is the most prestigious and rigorous wine list awards programme. Northcote is delighted to receive Two Stars from this international awards accreditation, who assemble some of the world’s most respected experts, including Masters of Wine, a Master Sommelier and a world Champion Sommelier, to guarantee the credibility and integrity of the competition and to put each submitted list through an intensive independent judging process.

AYALA’S FEMALE CHEF OF THE YEAR

Ayala Champagne and SquareMeal joined forces to shine a light on the exceptional talent in the UK and champion inspirational women, who are doing incredible things in the culinary and hospitality world. Each year they scour the country to come up with a list of top female chefs, considering all sorts of criteria, from creativity and innovation to training and style. A shortlist is achieved and then Squaremeal readers are invited to vote to crown one person the winner of the 2022-23 award. Northcote Executive Head Chef, Lisa Goodwin-Allen was delighted to receive this accolade from Ayala Champagne and Squaremeal!

OUTSTANDING CONTRIBUTION AWARD

Northcote Managing Director, Craig Bancroft received the industry’s ultimate award in hospitality – the Hotel Cateys Outstanding Contribution in Hospitality 2022/23. On receiving the award, Craig said: “I’m truly honoured, a big thank you goes to all the team at Northcote, because without them I wouldn’t be able to achieve the things I have, so this award is dedicated to them.”

The Hotel Cateys Awards were created to recognise and reward individuals and teams who lead the way to make sure their business delivers an exceptional guest experience.

There is no doubt that Craig is a worthy winner. At Northcote the team could not be more proud of Craig who is a pioneering leader in the industry, loved and respected by his team, industry peers and guests alike.

Stuart Procter, Chief Operating Officer of The Stafford London, who was Bancroft’s first ever apprentice in 1991, commented: “There is no other individual within our industry that deserves this award more than Craig. His dedication, passion and commitment is nothing short of exemplary and he is probably one of the kindest human beings you could meet.”

OBSESSION24 ANNOUNCEMENT DATES RELEASED

19th JANUARY – 4th FEBRUARY 2024

Northcote’s Obsession, established in 2001, will celebrate the 24th year of this hugely successful gastronomic event, from 19th January to 4th February 2024. Held over 17 consecutive nights, Northcote’s homage to the finest food and wine, is recognised as one of Europe’s premier culinary occasions. Guest chefs travel from all over the UK and across the globe to take over the Northcote kitchen for the night and challenge themselves to produce a unique Obsession menu for guests. Tickets are much sought-after, as many guests make the food pilgrimage to Northcote to be part of what is often referred to as the Glastonbury of the culinary world! Over 17 nights the restaurant will serve over 10,000 perfectly presented and crafted plates of food. Only with the full commitment of everyone at Northcote and the guest chefs and their teams can such a feat be repeated night after night to an extraordinary level of excellence –this is Obsession!

Tickets will be available from early October – to ensure you are the first to hear any news, sign up to Northcote’s newsletter. If you are interested in becoming a sponsor, or taking a hospitality table in The Louis Roederer Room, contact: kaye.mathew@northcote.com

SUPPORTING OUR CHOSEN CHARITIES

Northcote and the team are always keen to support their chosen charities and throughout the year, with events and auctions, raise much-needed funds for four very different charitable organisations

Northcote charitable good work involves local charity East Lancashire Hospice, national charity DEBRA, industry charity Hospitality Action and international charity Eye Nepal. Here we look at the exceptional work these charities do.

EAST LANCASHIRE HOSPICE

It is important to Northcote to support a local charity and we have worked for many years with East Lancashire Hospice who, for over 35 years, have continuously provided a special way of caring for people suffering from life limiting illnesses within our community. A life-limiting or life-threatening illness can be very hard to come to terms with and the team at East Lancashire Hospice offer the support that is needed. They provide specialist care, supportive care and end-of-life care for patients and their families, both at the hospice and at home. This year Northcote will be holding a dinner in The Louis Roederer Room to help raise funds that are needed on a daily basis to ensure this facility is there for our community. eastlancshospice.org.uk

DEBRA

A national charity and patient support organisation for people living with the rare, extremely painful, genetic blistering condition, Epidermolysis Bullosa (EB), also known as ‘Butterfly Skin’. EB causes the skin to become very fragile and tear or blister at the slightest touch. It is a rare condition but because it is rare, few people know about it. DEBRA UK exists to provide care and support to improve the quality of life for people living with EB and also to fund pioneering research to find effective treatments and ultimately a cure for EB. Their vision is a world where no one suffers from this painful skin condition and to find treatments to lessen the day-to-day impact of EB. This year Northcote’s Bank Holiday BBQ raised funds through the event, along with an auction and raffle. debra.org.uk

HOSPITALITY ACTION

Hospitality Action provides a vital lifeline for many in the hospitality industry. Behind the smiles and slick service, hospitality workers can fall upon hard times just like anybody else. Ours can be a very stressful industry, with long hours, high pressure environments and physically demanding work. The cost-of-living crisis has placed many hospitality businesses at risk of failure, putting thousands of jobs in jeopardy and families in danger of homelessness as they tackle the rising costs of accommodation, food and fuel. The good news is that Hospitality Action has consistently innovated to deliver financial and mental health support to make a difference in people’s lives whatever the challenge they may face – from physical illness, mental health issues to financial difficulty, family problems and addiction. Obsession has supported Hospitality Action since 2015 and has raised in excess of £250k to help support the many challenges our colleagues within the industry maybe facing. hospitalityaction.org.uk

EYE NEPAL

Northcote’s international charity support goes to Eye Nepal, a small charity dedicated to enhancing the life opportunities of the poorest children in rural districts of Nepal, through better early years education. Remote rural schools are often no more than shacks offering learning with under-qualified teachers, poor attendance and very low literacy levels. In the past decade, Nepal has had to overcome civil and political unrest, devastating earthquakes, all manner of economic difficulties and of course latterly Covid. There has never been a more urgent need to support the early years education of these disadvantage children. Eye Nepal helps to build and improve the environment of the schools, creating a bright learning experience with new furniture, educational materials, stationery and sporting equipment, along with providing teacher-training. Northcote will be holding an on-line raffle later  this year to raise funds for refurbishment and new materials needed in these rural schools. eyenepal.org

TAKE A BREAK…

PoB Hotels honour slow travel with PoB Breaks, a series of immersive journeys across the British Isles

Guests can create their bespoke PoB break or be inspired by curated ones. The breaks aren’t as much slow as they are immersive – an invitation to connect with local people, culture, food and sights at your own pace. Sensory Indulgence is a break that takes you through middle and northern England and is perfect for food fanatics who also want nature, wellness, glitz and some glamour.

Your adventure begins in Rutland with its expansive waters and countryside, an opportunity for walking, cycling, fishing and water

sports on offer. Here you stay at a glorious family-run hotel overlooking Rutland Water and dine in a restaurant that has held a Michelin Star since 1982.

Your next stop is Cumbria, yes –it’s time to enjoy the lakes. Time for a swim or to simply soak up the culture with art galleries, antique stores and cafés to keep you entertained. You can stay in a self-contained suite that you never leave or enjoy three unique restaurants, including one coveted with a Michelin star.

Your journey invites you to spend a night in the heart of Wensleydale before heading to a unique country house with wellness, glamour and more food on offer.

You then head into the Ribble Valley and the Bowland Fells in Lancashire – food and produce heaven. You now stay in a 19th-century manor house on the edge of the Ribble Valley and enjoy Michelin-starred dining driven by high-quality homegrown produce.

As you wind down to the green valleys of the Yorkshire Dales, it certainly is walking paradise. The dales offer landscape walks, waterfall walks, mindfulness walks and even an amble with an alpaca along Semerwater in Wensleydale. Yes, we are back to food – Wensleydale, as you know is famed for its cheese.

What to pack: An appetite! Swimwear, walking shoes along with the finery

When to go: Autumn for the dramatic colours, winter for cosy fires

Discover PoB Breaks and more: pobhotels.com

‘Embrace the moment, stay longer, connect with the British Isles’

The PerfecT GifT

PoB Hotels gift vouchers can be redeemed for an unforgettable stay, delightful dining, or an inspiring experience at any of their hotels across the British Isles.

pobhotels.com

TABLEWARE FIT FOR ROYALTY

Founded in 1750, Royal Crown Derby is a global luxury maker of fine bone china, synonymous with elegance, innovative design, fine craftsmanship and creative excellence. They are the last prestige ceramics brand to make its products exclusively in England.

Seventy-five skilled artisans craft tableware and home accessories at the company’s

site in Derbyshire, realising the brand’s commitment to superlative quality.

As much as a story about a fine bone china company, it has also been a story about people exhibiting a passion for perfection and fulfilling long-held ambitions to take the brand from its roots to the blossoming international reputation it has today. This family-run business is renowned for crafting the finest tableware

and home accessories for esteemed clients, including royal households, prestigious retailers, first-class hotels and restaurants.

Royal Crown Derby is unique in many ways, however one aspect of the brands history that sets them apart is their deep-rooted connections to royalty. The iconic brand is steeped in royal history – in 1755, King George III granted the company the use of the

crown in its backstamp, which continues to be used to this day, and just six years later they produced their first Coronation commemorative in 1761 for his crowning. Recently, the Derbyshire-based business unveiled its Coronation Collection to commemorate King Charles III. The range distils the essence of British craftsmanship. Prestige, artisanal and refined, the twopart limited-edition range pays homage to the momentous royal occasion, with collectors celebrating from across the world. Drawing inspiration from the Coronation ceremony, together with the commitments of the King throughout his life, this remarkable collection has been created with passion and imagination. Royal Crown Derby commemorative designer, Lisa Law combined a regal purple and 22-carat gold design

Luxury fine bone china specialists, Royal Crown Derby unveils its King Charles III Coronation Collection

based upon the St Edward’s Crown. The beautifully intricate pattern contains the heraldic emblems of the United Kingdom intertwined within a floral border, which nods to the environmental passion Charles has held so closely to his heart. The Royal Crown Derby design team continuously challenge themselves by making sure they not only create captivating designs but include concealed details that provide the most perfect finish to every single creation.

We asked designer, Lisa to explain the imagination behind the design: “I understood it was important to create a collection that reflects the importance of this momentous occasion. The St Edward’s Crown is the most esteemed of all the Crown Jewels. The heavy detailing combined with the precious metals are inspiring and align with the opulence of Royal Crown Derby products. During the King’s role as Prince of

Wales, his profound commitment to charity, sustainability and the environment has inspired generations and as such, I intertwined floral details with butterflies and bumble bees.” The design process takes months of development to ensure that each piece is executed to perfection. Each piece of fine bone china passes the hands of several artisans with an eye for detail. It is the expertise and creativity of the craftspeople that enable Royal Crown Derby creations to come to life.

Gilder, Emma Dudley explains: “We are unbelievably proud to work for a brand that has such a deep connection with the Royal Family. Several members of the team have met the King and Queen during their visit in 2011 when they were amazed at the intricacy of the processes, the artisanal nature of crafting the products and how passionate the team were about their craft.”

Emma has worked at Royal Crown Derby for 26 years as a gilder, painting the 22-carat gold on to each piece by hand.

The brand’s connection with Royalty, alongside their commitment to being made in England, reinforces their global reputation as the makers of exquisite fine bone china. With a constantly evolving portfolio of clients, the business continues to thrive in retail and hospitality markets across the globe.

Group Sales Director Adrian Botterell tells us about the value of British craftmanship: “Making the entirety of our products under one roof is a unique proposition and exposes Royal Crown Derby to a breadth of new opportunities. The creation of bespoke solutions is one market that is rapidly growing and as we control the entire design and creation process, we can work closely with our clients to create tailored solutions that are unique to them and deliver their vision.”

Increasingly private clients, hotels and restaurants are

‘During the King’s role as Prince of Wales, his profound commitment to charity, sustainability and the environment has inspired generations’

‘We are unbelievably proud to work for a brand that has such a deep connection with the Royal Family’

looking for customised creations that offer a point of difference to their dining occasions. The increase in demand for this type of dining solution has created exciting avenues for the business.

“Most recently we worked alongside The Dorchester to develop and supply their bespoke afternoon tea collection for the decadent Promenade restaurant situated in the heart of the hotel. Our teams worked closely to develop a suite of afternoon tea items that deliver a breath-taking guest experience on every occasion. A combination of pink florals are layered together and

‘I love working with Royal Crown Derby. They are collaborative, responsive and fun to work alongside’

framed in 22-carat gold which enhances the setting in which the food is served.”

From London to Dubai, the bespoke journey continues, Royal Crown Derby have stamped their mark of British craftsmanship within the newly unveiled Atlantis The Royal. Working alongside British celebrity couture baker, Mich Turner MBE, a new tea ware range is available to purchase to achieve the

ultimate afternoon tea in the comfort of your own home. This range showcases the combination of modern design and prestige fine bone china to achieve a contemporary afternoon tea.

Finally, we head to Barbados, the home to some of the world’s most serene beaches and vibrant botanical gardens. Located on the west coast, Cobblers Cove is a luxury boutique hotel committed

to providing a romantic and tranquil experience for the most discerning travellers. Creative Director Sam de Teran explains what bespoke means to their brand: “I love working with Royal Crown Derby. They are collaborative, responsive and fun to work alongside. As a result of my ability to be involved in the project, I have been able to bring my full vision to fruition and develop a bespoke product that is completely at one with our aesthetic of the Cobblers Cove.”

01332 712800

royalcrownderby.co.uk

CREATE DINING OCCASIONS TO REMEMBER

Private Dining

Dinner parties are the perfect celebrations

Celebrate any occasion with a luxurious private dinner and menus from a Michelin star kitchen. From smaller intimate gatherings for up to 16 people, to larger events for up to 60, our attentive team will take care of every last detail.

Wedding stories begin at Northcote

For a relaxed day, a truly special gourmet experience and a wedding to remember, Northcote is the perfect backdrop for your beautiful occasion.

CULT STATUS

With a long and rich history, Cartuxa wines are intertwined in Portuguese heritage and are legendary around the world

Cartuxa is one of the oldest wineries in Portugal with a history dating back over 400 years. Located right in the heart of Portugal, in the Évora region of

the Alentejo which is currently one of the most exciting regions for Portuguese wines, Cartuxa wines celebrate native Portuguese grape varieties and have cult status both in Portugal and around the world.

The Cartuxa estate’s history is long and rich. Vineyards have been on the same Quinta de Valbom site in Évora since 1517 when the Jesuits established the second oldest university in Portugal, and just nearby, the

Carthusians built the famous Cartuxa Monastery between 1587 and 1598.

When the Jesuits were expelled from Portugal in 1759, and the Carthusians in 1834, both the vineyards and the monastery were acquired by the Portuguese government but fell into disrepair. Fortunately in 1871 both were rescued from ruin by the Eugénio de Almeida family, who were very prominent at the time within Portuguese society, both in Évora and in Lisbon. Over the years, the family continued to invest in and expand the vineyard holdings and today Cartuxa covers 1050 hectares across four estates.

In 1963, Vasco Maria Eugénio de Almeida, a devout Christian and a great humanist, created the Fundação Eugénio de Almeida, a charitable foundation responsible for developing many important social and cultural organisations across the region including the Évora University, hospitals, social housing and numerous welfare institutions. Although Vasco

Maria passed away in 1975 the foundation is still regarded as a pillar of society and its work continues today, more than 50 years after its creation. The architectural heritage of the Cartuxa winery at Quinta de Valbom, is typical of the Alentejo region and has been preserved over the years since it was acquired by the Eugénio de Almeida family. Today it is also home to Cartuxa’s wine tourism venture and operates as a winery along with a second eco-friendly winery building finished in 2016, which uses 70 per cent less water than the old winery and is virtually completely self-sufficient in the production of energy. It can also process five million kilograms of grapes and store seven million litres of wine.

Olive oil is also a major part of the Fundação Eugénio de Almeida, which now farms an area of some 400ha producing fine quality extra virgin olive oils.

The wines of Cartuxa are produced in the Alentejo subregion of Évora, known for its hot, dry climate and varied mix of Mediterranean soils on which the region’s indigenous grape varieties like Roupeiro, Antão Vaz and Arinto for the whites and Aragonez, Trincadiera and Tinta Caiada for the reds are grown. The resulting Cartuxa wines are robust, full-bodied, complex

and with a good freshness. They have long been legendary within Portugal. Pêra-Manca, named after the style of rocks in the Alentejo region according to legend, is Cartuxa’s flagship wine and has a long pedigree that is intertwined with Portuguese history. Not only were the wines from the Pêra-Manca region, first mentioned in a letter from Évora Town Council to King João II in 1488, but the wines were also aboard Pedro Álvares Cabral’s ship when he discovered Brazil in 1500.

The Pêra-Manca brand was first patented in the 1870s and the wines gathered international recognition when the reds won gold medals in Bordeaux soon after. Following many political changes in Portugal, the arrival of phylloxera and the death of the vineyard owner in 1920, the Pêra-Manca wines were not made again until 1990 when Cartuxa revived the Pêra-Manca label exclusively for its flagship wines.

Each bottle is authenticated by the seal from the Portuguese Mint and today the wines celebrate native grape varieties and now have cult status within Portugal and around the world.

cartuxa.pt/en

Local stockist: The Wright Wine Company wineandwhisky.co.uk

‘The wines of Cartuxa are produced in the Alentejo sub-region of Évora, known for its hot, dry climate and varied mix of Mediterranean soils’

‘The resulting Cartuxa wines are robust, full-bodied, complex and with a good freshness’

CHEF & RESTAURANT MAGAZINE

As a partner to taste artisans since 1922, a pioneer and a leader in the world of chocolate, Valrhona imagines the best of chocolate at every stage of its value chain to create a fair, sustainable cocoa industry and inspire gastronomy that looks, tastes and does good.

Guanaja 70% was first created in 1986. This chocolate represented a real breakthrough. It was the very first dark chocolate with a 70% cocoa content, making it the most bitter in the world.

In 2012, Valrhona created the irresistible, utterly addictive Blond Dulcey 32%. Much more than just a chocolate, smooth, biscuity Dulcey is a revolution because with its invention, Valrhona devised chocolate’s fourth color.

Overall, from the creation of unique flavors to a true chocolate revolution, Valrhona is committed to working alongside chefs, to promote craftsmanship and support them in their quest for uniqueness by constantly pushing the limits of creativity.

At Classic Fine Foods our philosophy is simple - to bring you the very best from around the world!

Our mission is to source and provide, with our fantastic partners, exceptional ingredients and unique gourmet products, such as Valrhona chocolate, enabling us everyday to supply the best restaurants and hotels across the UK and always going that extra mile to make our customers happy.

HITTING THE RIGHT NOTE

Take a deeply-rooted Lancashire family farm, add a refreshing idea, homegrown ingredients and a pinch of inspiration, and you have the recipe for Cuckoo Gin, which is causing a real stir, writes Kate Bowyer

The British love for contemporary gins can lead to a confusingly saturated choice.

Brindle Distillery’s awardwinning, homegrown creations, however, provide a refreshing rescue from overpowering, single-flavour pretenders.

“Holmes Farm at Brindle has been in my wife Liz’s family for over 100 years,” says director-distiller Mark Long.

“The inspiration to add a distillery to the mix literally came while we were all

unwinding with our G&Ts after a long day on the farm. Sitting, sipping and relaxing underpins the togetherness of families, friends and communities, through good times and bad.”

Taking a year to bring recipes, ingredients and skills to bottlingpoint, Brindle Distillery’s first

gin launched in 2017 and was named after the cuckoos whose calls echo around the triangle of rolling Lancashire moors between Preston, Chorley and Blackburn, where the farm nestles. Each thoughtfully created gin blends water and ingredients from the fields and springs of

Holmes Farm with sustainably and ethically sourced botanicals. Multi-layered smooth Cuckoo Signature Gin was soon complemented by the warming kick of Cuckoo Spiced Gin, while summer favourite, Cuckoo Sunshine Gin, buzzes with honey produced by the farm’s resident bees.

Add in the citrus zest of their Supernova Gin, local berryinfused Sloedown Gin and the 60-day oak barrel-aged Cuckoo Cask Aged Gin, and it’s clear to see why Mark and the team quickly garnered enthusiastic reviews, a growing customer base and multiple local, national and international awards.

Booths supermarket were swiftly on board and the Cuckoo Gin range is also now available at other quality retailers, pubs, restaurants – and of course Northcote. The family are also keen to retain their ‘farm-rooted’ personal touch.

“Cuckoo Gin is synonymous with community,” says Mark.

‘Designed to be soothing, mellow and comforting, its savoury tones provide a flavoursome alternative to the sweeter gins and it’s my personal favourite’

“This was brought home to us during Covid, when we were busy fulfilling local deliveries. As a new business, we were just as grateful to our loyal customers as they were to see our van or bike at the end of a home-school day!

“Our own farm gin shop keeps that connection – people can see where the gin’s made, the fields where we grow the ingredients and meet the family. And if you’re not lucky enough to live in our local countryside, our online shop can ship to anywhere in the world!”

One gin has an extra-special place in Mark’s heart: “In those hectic, early days, my wife Liz was diagnosed with cervical cancer, knocking us for six. Fortunately, with early diagnosis and excellent treatment, Liz is four years clear. Reaffirming the importance of family, we wanted to give something back, so we created Cuckoo Solace Gin.

“Designed to be soothing, mellow and comforting, its savoury tones provide a flavoursome alternative to the sweeter gins and it’s my personal favourite.”

Through Cuckoo Solace, Brindle Distillery helps raise awareness of the vital lifesaving potential of cervical cancer screening and it has raised over £60,000 so far for the charity Jo’s Cervical Cancer Trust, by donating a share of the profits from every bottle sold.

With a dedicated team of full and part-time staff, Mark is proud that the original end-of-day idea has ended up creating local employment, including valuable experience

and a foot in the door for local school and college leavers. The shop offers a sustainability discount for customers bringing in their empties for refills, while the still is heated with renewable energy biomass boilers and the farm’s cows and pigs enjoy tucking into the spent grains. And that’s not the only refreshment being enjoyed onsite.

“Cuckoo’s Nest, our pop-up bar, came about one weekend when we decided to reinstate the bar we’d used at our wedding, in the distillery and put out an open invitation,” recalls Mark. “We were packed to the rafters! Now we run the bar with gin, rum and vodka on offer, as well as premium

lager, craft ales, quality wines and soft drinks. There’s also tastings, tours, workshops, food and music events a few times a month, advertised via our social media pages. We do like a good party!”

So much so, the farm is gearing up to run its inaugural festival ‘Nestival’ over the first weekend in August, with tickets selling out at Glastonbury speed! Top of the tasting menu? “That’s easy,” smiles Mark: “Look out for our new limited edition Cuckoo Seaside Vodka, rippling with farm spring water and perfect for summer!”

cuckoogin

cuckoogin

Brindle Distillery Holmes Farm, Sandy Lane Brindle, Lancashire PR6 8LZ 01772 323313 brindledistillery.co.uk

‘Each thoughtfully created gin blends water and ingredients from the fields and springs of Holmes Farm with sustainably and ethically sourced botanicals’

REVOLUTIONISING THE WORLD OF WINE

In a decade, Coravin has revolutionised the way that wine lovers drink, serve and explore wines

Generations of wine consumers have typically opened and consumed one bottle of wine at a time, ensuring they consume the bottle within a restricted time period in order to avoid oxidation and wastage.

Coravin was developed to challenge this one-dimensional way of engaging with a category that offers exceptional diversity and variety. Coravin founder, Greg Lambrecht believes the potential for discovery and experimentation in the wine category becomes infinite in a world where consumers have

‘Coravin has provided the means to match an occasion or meal with the perfect wine, every time’

the freedom to select, serve, taste and enjoy any still or sparkling wine, in any amount of time, at any time.

The story began when Greg’s wife was pregnant with their first child. No longer able to drink wine with his partner,  Greg found himself throwing away oxidized wine. He became determined to find a solution to be able to enjoy the perfect glass of wine, without the fear of

wastage. This ambition quickly developed as Greg realised what he was really searching for, was a means to be able to drink any wine, in any amount, from any bottle, whenever he wanted, without having to think about when he would return to drinking that bottle again.

He explains: “I wanted to find a way to drink a glass of wine from any bottle, at any time, without feeling like I had to drink the entire bottle or think about when I was going to drink from that bottle again. I wanted to teleport wine out of a bottle.”

Greg put his dual degrees from MIT to work, designing

and prototyping a device that would allow him to pour wine by the glass. Unlike other wine preservers, which only delay the oxidation of wine, Coravin Timeless encompasses a non-coring ‘needle’ which gently passes through the cork. Once the needle is removed, the cork

simply expands back to its normal shape. As wine is extracted through the needle, it is replaced with pure argon gas, ensuring oxygen never touches the remaining wine. As a result, the remaining wine stays as fresh as the day it was bottled for weeks, months or even years at a time.

Interest from bars and restaurants soon followed –67 Pall Mall, London and Tantris, Germany were pioneering accounts, offering unprecedented by-the-glass menus powered by Coravin, which soon became an iconic part of their respective business models.

‘Distributed in 60 countries, Coravin can be found in leading global retailers and fine wine shops’

As Coravin began to gain an international reputation, Greg found his technology being deployed in a range of unexpected scenarios. One example was when a stash of wine was discovered in Becov Castle, Czech Republic. The wines included Chateau d’Yquem vintages from 1892. Greg was called in to assist expert sommeliers in accessing and tasting these bottles. As a result, 133 bottles went on to be valued at $31,000 each. Over the last decade, the multitude of ways that consumers and trade have found to use and embrace wine exploration made possible by Coravin, is a continual source of pride for the Coravin team. Coravin has provided the means to match an occasion or meal with the perfect wine, every time. Guests no longer need to settle for ‘what is open,’ when every bottle becomes a possibility. With Coravin, comparing and enjoying different wines is no longer reserved for special occasions or wine-tasting events.

‘Greg was called in to assist expert sommeliers in accessing and tasting these bottles. As a result, 133 bottles went on to be valued at $31,000 each’

Since launching Coravin

Timeless a decade ago, the company has since launched two new systems. The Coravin Pivot – which involves removing the cork or stopper and offers four weeks preservation, and their latest pioneering technology, Coravin Sparkling. This latest invention offers perfect preservation for any sparkling wine for up to four weeks after opening.

Coravin is now firmly established as a world leader in wine preservation. Now distributed in 60 countries, Coravin can be found in leading global retailers and fine wine shops, as well as powering some of the world’s best by-the-glass wine programmes in restaurants and bars around the globe. Greg and the team remain as committed as ever to inspiring wine exploration through innovations that give everyone the power of choice. The next decade is set to be just as inspirational. Watch this space!

coravin.com

TEN WAYS CORAVIN WILL REVOLUTIONISE THE WAY YOU ENJOY WINE

1. You can enjoy different wines, any day of the week, without the pressure to finish the bottle

2. You will never have to throw wine away again, saving you money and benefitting t he environment

3. W hen drinking in moderation, you can still treat yourself to the wines you love

4. You can drink and experiment with better quality wines without the fear of wastage

5. You can explore your wine collection without limitation, tasting, sampling and selecting the perfect wine for each occasion

6. You will have the freedom to pair the perfect wine with your food – every time

7. Two people can each enjoy different wines on the same evening with no need to compromise

8. You can serve your guests their preferred wine every time, irrespective of ‘what is open’

9. You can now open the wine you need for a recipe without the risk of wastage

10. You can drink Champagne or sparkling wine any time, without having to wait for a special occasion, preserving the rest of the bottle in perfect condition for four weeks

In 1954...

• Food rationing in Great Britain ends.

• Elvis Presley releases his first single on Sun Records; “That’s All Right”.

• J.R.R. Tolkien publishes the first in a trilogy of books,“The Fellowship of the Ring”.

• The first commercial transistor radio goes on sale in the USA.

• Roger Bannister becomes the first person to break the four-minute mile

But much more importantly;

• Dad was born in May.

• This means he’ll be 70 years old next year.

• We need to arrange a party and a present.

• Coincidentally, this Rivesaltes, Domaine La Sobilane was bottled the year he was born.

(What a perfect gift that would be.)

Not every year is a vintage year but many are very special to you.

World heavyweight boxing champion Cassius Clay changes his name to Muhammad Ali. The Beatles get their first US #1, “I Want to Hold your Hand”.

Mum and Dad’s diamond wedding anniversary is in January. (60 years).

Plan ahead now: Baron de Lustrac, Armagnac, 1964.

The Pioneer space programme sends back the first close-up images of Jupiter. The UK and Republic of Ireland enter the European Economoic Community. My dessert wine-loving oldest school friend was born. This makes her 50 years old. Here’s an idea; Rivesaltes, L’Archiviste, 1973.

‘Band Aid’ records the charity single Do They Know It’s Christmas?

Jayne Torvill and Christopher Dean win gold at the World Figure Skating Championships. This means cousin Henry is 40 years old in 2024!

Let’s get him a Gordon & MacPhail’s 40 y.o. Single Malt Whisky.

Jurassic Park opens at cinemas - and goes on to become the highest-grossing film ever made. Nelson Mandela and F. W. de Klerk are awarded the Nobel Peace Prize. Your manager is retiring after 30 years at this business. A bottle of Verdelho, H.M.Borges, Funchal, 1993 would be perfect.

For special occasions; anniversaries, birthdays and weddings - and much more than the dates abovewe stock a wide range of vintage and dated Port, Whisky, Cognac, Armagnac and more. In-store and online. www.vintagedrinksonline.co.uk

WONDERFULLY WELCOMING…

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

husband-and-wife team Jamie and Becky Govier, Becky is very ‘hands on’ and is the driving force behind the business. 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 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

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 outside space was transformed during lockdown to become an iconic al fresco dining experience – complete with its sail canopy 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. 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

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

their guests as part of a local walk, drink and traditional gastropub-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 early 2024, 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

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!

Old Langho Road

Old Langho BB6 8AW 01254 248801

enquiries@theblackbulloldlangho.co.uk

theblackbulloldlangho.co.uk

The Black Bull

‘Perhaps the biggest accolade is that the Black Bull is recommended by the team at Northcote for their guests as part of a local walk’

FARMER, PRODUCER, SELECTOR REFINER OF FRENCH CAVIAR

First farmer, producer, selector - refiner of French caviar, Sturia o ers 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 o er irreproachable quality caviar with very strict traceability, from the egg to the egg.

Classic Fine Foods is the only fine food specialist operating internationally in 8 di erent countries throughout Europe, The Middle East and Asia with our 22 local o ces and teams.

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.

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.

©Franck Hamel

©Anne-Claire Heraud

©Anne-Claire Heraud

©Anne-Claire Heraud

INTRODUCING LUTRON’S PALLADIOM WIRE-FREE SHADING SYSTEM

The intelligent system delivering the ultimate in design freedom – a stunning blend of beauty, flexibility and performance without sacrifice.

These blinds are intended to be installed without a pocket, fascia or top treatment. Powered by batteries integrated into the blind itself, this solution is ideal for situations where wired is not an option.

RESIDENTIAL AND COMMERCIAL SOLUTIONS THAT PUT YOU IN CONTROL

Bernard Dickinson, 13 Beech Drive, Fulwood, Preston, Lancashire, PR2 3NB

01772 862 266 bernarddickinson.co.uk

andrew@bernarddickinson.co.uk

– CITRUS

On a Mission

The experts at Wellocks search the globe for the finest ingredients from everyday basics to the most exotic elements of a dish

Having a long-standing relationship with Northcote, Wellocks source the finest ingredients from across the world, taking pride and care in delivering the very best quality and flavour to chefs – ensuring they have exactly what they need. Recently, Chef Director Leigh Myers visited Wellocks’ Spanish Office and several of their producers and growers, taking with him three customers. The team’s first stop was to visit Albenfruit’s citrus farm, which produces all of Wellocks’ winter citrus. Driving through the orchards, seeing the beautiful clementines on the trees, set the group up for what was to be a spectacular visit to the region.

Founded in 1970 with more than 50 years harvesting and exporting the finest mandarins, oranges and clementines, Albenfruit farm is one of the leading Spanish companies exporting to the European market.

Albenfruit explain: “Our knowledge and experience, the passion for the land and its fruits, is clearly evident in the work done by all our team. Our plant workers, production team, maintenance, engineers, quality technicians, sales team and administration – everybody plays an important part in producing the finest citrus for our customers.”

BEHER – SPANISH HAM PRODUCER

‘Beher pride themselves on the care of their pure-bred Iberico pigs that forage free-range on the oak groves feeding on acorns and pasture’

The next visit was to Beher, a fourgeneration Spanish ham producer. Their passion and dedication for their products is incredible and has been recognised by the number of international awards they have achieved, including the IFFA ‘Best Ham in the World’ in 2007, 2010 and 2013.

Beher pride themselves on the care of their 100 per cent pure-bred Iberico pigs, descended from wild boar. These pigs forage free-range on the oak groves –known as dehesas – of Extremadura in south-west Spain. Feeding on acorns and pasture, it is this combination of diet,

ancestry and their semi-wild existence that gives the meat its characteristic nutty flavour and melt-in-the-mouth texture.

ALBENFRUIT

FARM

‘Driving through the orchards of Albenfruit’s citrus farm seeing the beautiful clementines on the trees, set the group up for what was to be a spectacular visit to the region’

MANJARES DE LA TIERRA –FINEST TRUFFLES

On the second day, it was time to visit Manjares De La Tierra for their famous black truffles in Teruel. One of the most exquisite delicacies, but not one easy to come by, they select their truffles in a sustainable, environmentally-friendly way. As an exclusive supplier to Wellocks, Manjares offers the finest summer and winter truffles.

‘Eduardo’s

Finally, it was on to meet Eduardo Sousa based in Extremadura.

Since 1812, Eduardo Sousa’s family has been offering their customers foie gras, bred in absolute freedom, without force feeding and in a completely ecological way.

Eduardo’s Foie Natural Gras is known for being extremely smooth and rich with flavours hinting at the wild herbs, olives and fruits the geese have eaten. It is highly sought-after throughout Europe, so much so, that there’s even a waiting list!

Wellocks

4 Pendleside

Lomeshaye Business Village

Lancashire BB9 6SH

08444 993 444

sales@wellocks.co.uk

wellocks.co.uk

‘It was time to visit Manjares De La Tierra for their famous black truffles in Teruel – one of the most exquisite delicacies, but not one easy to come by’

EDUARDO SOUSA –FOIE NATURAL GRAS

Foie Natural Gras is known for being extremely smooth and rich with flavours hinting at the wild herbs, olives and fruits the geese have eaten’

SkyLine’s the Limit for Northcote

Northcote’s diverse menu offers a dazzling range of options to delight hungry customers. However, providing such a broad array of food, while continuing to extract as much flavour as possible from individual ingredients, requires kitchen equipment that is capable of keeping pace with demands of Executive Chef, Lisa Goodwin-Allen.

Combi ovens are often the go-to piece of kit for dynamic kitchens, and Northcote is no exception. In need of an oven that could cope with the extraordinary output of its awardwinning kitchen, Lisa and the team turned to long-term catering equipment partner, Electrolux Professional, and its latest model –the SkyLine PremiumS

“The SkyLine combi oven is very adaptable, which is crucial when we’re cooking for a large number of covers. We have four in the kitchen, and we’re able to create set programs to ensure food is coming out consistently, but with our own unique techniques,” begins Lisa. “For example, our souffle is much bigger than regular souffles, which means traditional fan speeds would overcook the outside and leave the middle underdone. Because we can turn the fan speed right down, we are able to get a really even finish.”

‘Precision is invaluable’

The SkyLine PremiumS also offers precise temperature control, with its revolutionary air circulation system, OptiFlow, guaranteeing uniform heat distribution and constant temperatures within the chamber.

Lisa continues: “We roast birds at 80-100oC, because by slowing the cooking process down we can get a highly consistent texture and flavour – each and every time. The SkyLine temperature probe allows us to check that everything is being cooked perfectly, and when we want to raise the heat inside the chamber to create a crispy finish, it does this really efficiently. Being able to manage the internal cooking conditions with this level of precision is invaluable.”

‘Seamless communication is a blessing’

One of the defining features of the SkyLine combi oven range is its capacity to communicate with its sister-product, the SkyLine ChillS range of blast chillers. The innovative SkyDuo function provides seamless, self-intuitive communication across the SkyLine range, enabling the combi oven to automatically alert the blast chiller to prepare for chilling, or vice versa.

“The ability of the SkyLine ChillS to take something from 40oC down to -40oC is incredible,” Lisa continues. “We use it to rapidly freeze yoghurt and chocolate to make desserts that are solid on the outside, with a liquid centre. It’s so easy to use, and when you’re working in a busy kitchen, this level of seamless communication between combi oven and blast chiller is a blessing.”

With Northcote’s kitchen equipped with SkyLine, Lisa expects her food will continue to challenge and delight customers in equal measure: “Over the next few years, we’ll see how far we can take the food here at Northcote. Based on our fantastic experience so far, I’ve no doubt that Electrolux Professional will continue to provide us with the tools we need to succeed.”

To find out more about Electrolux Professional’s SkyLine range of combi ovens and blast chillers, please visit: www.electroluxprofessional.com/gb/ skyline-combi-oven/ or contact Umar.Ullah@electroluxprofessional.com.

The difference is Gaggenau.

BY CLAIRE BOSI TWENTY THREE YEARS OF CULINARY EXCELLENCE AT NORTHCOTE

As with previous years Northcote’s Obsession, Lisa Goodwin-Allen, Craig Bancroft and the team at Northcote delivered a hugely successful celebration of gastronomy and hospitality. This unique festival, held over 17 consecutive evenings, is today considered to be one of the most prestigious, important and internationally recognised gourmet festivals in the world. Almost 2000 guests were welcomed to Northcote during the festival, each one taking home memories to last a life-time.

While Lisa and her team of chefs prepared the kitchens ready to assist their daily changing guest chef, Craig Bancroft had the arduous task of pairing each of the chefs’ courses with matched wines. Working closely with their wine sponsor, The Wright Wine Company of Skipton, Craig was able to consider thousands of different styles, grapes, domains and vintages and worked with each individual chef to ensure the pairings perfectly suited the subtle nuances of each dish.

Niall Keating and Lisa Goodwin-Allen

Long time friends and respected colleagues, the partnership between Niall Keating and Lisa Goodwin-Allen was always going to deliver an evening to remember. At the end of 2021, Niall left his position as head chef of the 2 Michelin-starred Whatley Manor to return to his homestead, Stoke on Trent. The former Michelin Guide European Young Chef of the Year had held a desire to return home, to shake up the culinary scene in Staffordshire, and to give something back to the place he loved. That something was to be his own restaurant, Lunar – which sits within the World of Wedgwood centre. Lunar hit the ground running, drawing in diners from near and far. Since opening, the restaurant has continued to develop and evolve. There is now an outside fire-pit area to snuggle up to at the end of the evening and enjoy your digestifs, a store has opened adjacent, with Niall creating an indoor shopping experience, celebrating the best of the local farmers, growers and suppliers. There is, of course, some extra special produce on the shelves. With Niall’s connections to the best of the sector, you’ll be certain to find a chef’s secret ingredient somewhere in the store! Niall’s pedigree, working under names such as Martin Wishart, Michael Caines and Sat Bains had set him up with all the tools needed to create his own style, and Lunar is testament to all he has experienced during his career. Since becoming his own boss, Niall has also become brand ambassador for Williams F1 and sent teams around the world to provide VIP dining experiences for guests.

www.lunarwedgwood.com

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

Long time friends and respected colleagues, the partnership between Niall Keating and Lisa GoodwinAllen was always going to deliver an evening to remember.

Ricardo Costa

Michelin starred Chef Ricardo Costa showcases the best of Portuguese cuisine. Celebrating Portugals local products and traditional recipes and delivering dishes with contemporary flair and innovative techniques, he was awarded 2 Michelin stars for his cuisine at The Yeatman in 2017 Ricardo was born in the coastal city of Aveiro, Portugal and began his journey at the School of Hotel and Tourism in Coimbra. After

Alex Dilling

The lucky diners who attended Alex Dilling's evening at Obsession 2023 were as unaware as the chef himself that, just a few weeks later, Alex Dilling at Hotel Café Royal would storm in to the 2023 edition of the UK & Ireland Michelin Guide with two stars, after being open for just 4 months. We caught up with Alex in April, a month after the announcement “It still hasn’t sunk in” he declared. An incredible achievement.

Alex Dilling grew up in San Francisco and spent long, leisurely days at his grandfather’s Jack’s house. And it was there, over copper pans filled with pasta and classic French cuisine that it all began. It was not simply Jack’s ability to transform base metal into gold

graduating, he gained extensive professional experiences in the UK, Portugal, Madeira and Spain winning hist first Michelin star at Casa da Calçada, a boutique hotel and restaurant, before becoming Head Chef at The Yeatman, a Relais & Chateaux luxury wine hotel and spa in Porto that boasts exceptional views over the UNESCO World Heritage city and the Douro River, in 2010.

Joining Lisa and her team at

Northcote for Obsession this year, Ricardo brought with him a true taste of his cuisine, blending his love of seafood with a hint of Asian flavours all paired perfectly, of course, by Craig Bancroft’s wine selections, including a stunning white wine, Foral de Evora Branco from Cartuxa, one of the oldest wineries in Portugal to marry with Ricardos Codfish, Cauliflower, Chive and Pancetta course. www.the-yeatman-hotel.com

Michelin starred Chef Ricardo Costa showcases the best of Portuguese cuisine. Celebrating Portugals local products and traditional recipes and delivering dishes with contemporary flair and innovative techniques, he was awarded 2 Michelin stars for his cuisine at The Yeatman in 2017.

that inspired Dilling. It was also his creativity and organisation. "He was very methodical and very organised and he bought amazing produce, that’s what I remember most. I would have been about 10 to 14. We cooked together all the time.” Today, Alex Dilling is a chef for whom quality is everything. From building the perfect team along with his head chef Pierre, to his impeccably dressed dining room with hand painted walls that

look out over the iconic Regents Street in London to, of course, his food “We are only as good as the product coming through that door. We have nowhere to hide with our food. We are not these guys dressing a plate with 30 different herbs or flowers – it's pure, ingredient-led and vulnerable. Vulnerable in the sense that - if we don’t have impeccable ingredients, our guests will notice”

https://alexdilling.com

We are only as good as the product coming through that door. We have nowhere to hide with our food.

Nathan Davies

Nathan Davies is as happy bombing around in his Land rover, or sparking up his welder as he is cooking on the fires at his Michelin starred SY23 restaurant in Aberystwyth. In fact, so committed to blending his numerous craft skills and culinary genius – that Nathan spent days welding his own fish racks to bring with him to Northcote for Obsession, and he regularly makes fire racks for fellow chefs to use in their own kitchens. A published author of his first book ‘On Fire’ - there is nothing Nathan Davies cannot tell you about cooking over flame or coals. From knowing how Beech, Birch or Oak perform both at varying temperatures or through the smoke they produce, to how differing aging of wood will deliver different cooking results.

Chet Sharma

Growing up in a Punjabi household, the young Chet Sharma was surrounded by a culture of deep respect for food, and of cooking well. Big dinner parties and hospitality were very much part of his upbringing – but this didn’t instil a desire in him to train as a chef. That came later.

The cuisine is innovative, with contemporary takes on Indian food using the best British produce available. Authenticity is everything here.

Initially chasing an academic career, Chet attended University West London and took weekend and evening work at Benares and Locanda Locatelli. He would then take placements at Le Manoir aux Quat’Saisons in Oxforshire and The Hand and Flowers in Buckinghamshire.

Presented with an opportunity to study for a PHD in Physics at Oxford, Chet left London for further study but had developed intrigue for professional cookery. Two days after finishing his studies, Chet flew to Spain, to work at San Sebastien’s two Michelin starred Mugaritz. Returning to the UK saw Chet join Simon Rogan for a research and development role. After

18 months in Cumbria, London beckoned once more, this time to the 2 Michelin starred Ledbury, but Chet would continue development for clients such as

Flat Iron. He joined Mark Birchall in the early stages of Moor Hall and saw the restaurant through opening to its first star. However, always, at the back of his mind,

“I take a wholesome approach. I’m in tune with nature. The huntergather thing is powerful”

Brad Carter

Wild foods, foraged foods and local, sustainable food is the USP at SY23 “It’s all about being in tune with the land and our surroundings. We don’t use loads of foie gras and flownin ingredients, why would we? We use wholesome ingredients from what’s around us. The landscape around SY23 is special. It’s incredible how the hills roll straight into the sea. We get the best of all worlds. It’s an amazing landscape and the lambs are on the hills next to the sea, so the prevailing winds blow the salty air onto pasture land and that affects the taste. They are all local and they all have a taste that’s unique to this area of Wales”

“I take a wholesome approach. I’m in tune with nature. The huntergather thing is powerful” https://sy23restaurant.com

was Indian food. Seeing restaurants such as Gymkhana opening up, Chet knew that Indian food had at long last begun to be showcased properly in the UK, and that diners around the UK were excited. This was the beginning of something important. He joined the owners of Gymkhana - JKS restaurant group - in another development role, this time to create and deliver a new Indian restaurant concept. This concept would be BiBi, and in 2021, Chet opened its doors to the public.

BiBi, with its casual, informal setting, delivers on promises. The cuisine is innovative, with contemporary takes on Indian food using the best British produce available. Authenticity is everything here. Though BiBi’s food and presentation may be modern, the flavours and nuances are reminiscent of authentic Indian cooking. www.bibirestaurants.com

Birminghams’ Brad Carter is maximum hipster. He is insouciant and cool, an easy rider playing by his own set of rules. He’s enjoyed a remarkable rise after deciding to give up a putative career as a rave DJ in order to cook.

From opening his eponymous restaurant Carters of Moseley, to being honoured by the Good Food Guide, from winning a Michelin star to cooking for an audience of millions on Saturday Kitchen, Brad Carter takes everything in his stride. “If my story’s about anything then it’s about hard graft and dedication. It’s about passion and pushing it beyond the limit. And it’s about staying true to your principles. It’s about going big or going home. Being all in or all out. It’s about brothers and sisters who help pave the way, producers who I’ve been working with for more than 10 years and customers who become friends as close as family.”

At Carters of Moseley, guests are presented with menus that evolve on a daily basis & are developed by following the natural rhythms of the British season. Brad and

his team are inspired by the producers who work the land, treating their ingredients with the upmost respect by reconceiving the concept of food waste. They celebrate foraging, champion ancient preservation methods & whole animal butchery. They collaborate with growers in urban allotments around the UK, and preserve cultural traditions; the heritage of fruits, vegetables & rare breed livestock.

‘Cooking and Raving; Raving and Cooking’ sets the tone for Brad Carters’ spin off restaurants. An avid lover of Kebabs (and something Brad turned to providing for residents through his restaurant during lockdowns) Brad has opened One Star Doner Bar in Escape to the Freight, Manchester, with a second Birmingham based venue also opening. Using the same excellent producers, he works with at Carters of Moseley, coupled with expert cooking, the teams at One Star Doner Bar are serving Berlin Street style kebabs and potato smileys late into the night.

https://cartersofmoseley.co.uk

From winning a Michelin star to cooking for an audience of millions on Saturday Kitchen, Brad Carter takes everything in his stride.

Tommy Banks

With two Michelin starred restaurants under his belt – The Black Swan at Oldstead and Roots of York – plus a green Michelin star for sustainability

Tommy Banks is a very busy chef. He is one of the UK’s most exciting and innovative restaurateurs, held in huge regard and admiration by his peer chefs. Adapting his business through the pandemic means that Tommy also owns a premium food box business and, more recently a canned wine brand.

Tommy comes from a farming background, and has watched his family farm the land in around Oldstead since he was a child. In 2006, the family purchased their rundown village pub. They added a food menu, in order to revive the historic public house and six years later, in 2012, the restaurant earned its first Michelin-star. In 2013, when Tommy took over as Head Chef and retained the star, he became the youngestever chef to win the accolade.

The Black Swan at Oldstead offers a tasting menu inspired by the ingredients that Tommy and his team grow and forage in and around Oldstead. Adjacent to the

Sally Abe

Located in the former Queen Anne’s Chambers, the 19thcentury Conrad St James Hotel building that is home to Sally Abes restaurant - The Pem - is a stone’s throw from Westminster Abbey, Big Ben, and Buckingham Palace. Naturally rebellious, Sally Abe’s career saw her throw herself into some tough kitchen environments to master her craft, she was never afraid to step up to the plate and prove herself. From the Savoy through to Gordon Ramsay at Claridges, into the Ledbury with Brett Graham, Elystan Street with Phil Howard and, prior to opening her own restaurant, The Harwood Arms, again with Brett Graham – achieving a Michelin star along the way before stepping out on her own with her debut restaurant The Pem in 2021.

The Pem name is dedicated to remembering the suffragette Emily Wilding Davison, it was a family nickname for her – and became an overnight success. The elegant, art-deco dining room combined with Sally’s emphasis on using sustainable British, often opting for small scale producers, attracts diners both nationally and internationally. Her cuisine, noted by the Michelin guide as “British in inspiration, contemporary in style and accomplished in technique”

https://thepemrestaurant.com

Her cuisine, noted by the Michelin guide as “British in inspiration, contemporary in style and accomplished in technique”

restaurant are the pastures of their farmland, home to their own livestock and crops. The Black Swan kitchen garden is home to their own hives of honeybees, and produce is carefully cultivated year-round. It’s a chefs’ dream.

Roots, on the other hand, sits right in the historic city of York. Curated by Tommy Banks, with Will Lockwood as head chef, Roots combines innovative cooking techniques with the finest ingredients and exceptional service. The focus is on unique processes, creating modern dishes that nod to traditional Yorkshire roots. This is not traditional, nor formal, fine dining - Roots delivers an experience that focuses on interaction and connection, with exceptional service standards that truly showcase their unique menus. Another firm television favourite, Tommy Banks has appeared as veteran judge on BBC’s The Great British Menu - having won the competition in 2016, 2017 and 2020. In 2018, he also went on to co-host BBC cookery show The Big Family Cooking Showdown.

www.blackswanoldstead.co.uk

With two Michelin starred restaurants under his belt – The Black Swan at Oldstead and Roots of York – plus a green Michelin star for sustainability Tommy Banks is a very busy chef.

The kitchen was predominantly female, and there is a strong emphasis on staff potential.

Originally from Tallaght in Dublin, Executive Head Chef and owner of Myrtle Restaurant, Anna Haugh, has been cooking professionally for almost 20 years. She began her professional career cooking at L’Ecrivain with Derry Clarke, and has spent the last 14 years in London working for celebrated chefs Philip Howard at The Square, Shane Osborne at Pied-a-Terre and Gordon Ramsay’s London House in Battersea In 2019, after leaving her role as executive chef at restaurant Bob Bob Ricard, Anna opened her debut restaurant Myrtle in Chelsea.

Originally from Tallaght in Dublin, Executive Head Chef and owner of Myrtle Restaurant, Anna Haugh, has been cooking professionally for almost 20 years. She began her professional career cooking at L’Ecrivain with Derry Clarke, and has spent the last 14 years in London working for celebrated chefs Philip Howard at The Square, Shane Osborne at Pied-a-Terre and Gordon Ramsay’s London House in Battersea In 2019, after leaving her role as executive chef at restaurant Bob Bob Ricard, Anna opened her debut restaurant Myrtle in Chelsea.

Anna Haugh

Anna Haugh

Serving an Irish-inspired menu, the restaurant reviewers came piling in, and Anna was celebrated not just for the elegant quality of her cooking, but for her approach to running her business. The kitchen was predominantly female, and there is a strong emphasis on staff potential - Anna believes that an empowered and engaged team creates the best possible dining experience for customers. Temporarily taking over from Monica Galetti as judge on the 15th series of MasterChef: The Professionals, Anna joined co-hosts

Serving an Irish-inspired menu, the restaurant reviewers came piling in, and Anna was celebrated not just for the elegant quality of her cooking, but for her approach to running her business. The kitchen was predominantly female, and there is a strong emphasis on staff potential - Anna believes that an empowered and engaged team creates the best possible dining experience for customers. Temporarily taking over from Monica Galetti as judge on the 15th series of MasterChef: The Professionals, Anna joined co-hosts

Tom Sellers & Tom Phillips

Tom Sellers & Tom Phillips

He’s thoughtful. That’s the first thing you notice about Tom Sellers. There’s a street-smart intelligence, an almost philosophical approach to life from the chef-owner of the two-Michelin starred Story, in London. A man who achieved his first star in 2013, aged 26, grafted for eight years to move it up a level. Securing his second star during the pandemic, and receiving it via Zoom, was one of the more surreal moments of his life.

He’s thoughtful. That’s the first thing you notice about Tom Sellers. There’s a street-smart intelligence, an almost philosophical approach to life from the chef-owner of the two-Michelin starred Story, in London. A man who achieved his first star in 2013, aged 26, grafted for eight years to move it up a level. Securing his second star during the pandemic, and receiving it via Zoom, was one of the more surreal moments of his life.

Marcus Wareing and Gregg Wallace to put competing chefs through six intense weeks of competition to win the Masterchef trophy. Anna has also previously appeared on the likes of BBC’s The Stress Test and Channel 4’s Snackmasters. She has starred as a guest judge on Gordon Ramsay’s Hell’s Kitchen and was a chef on the BBC’s Ready Steady Cook reboot, which was hosted by Rylan Clark. Anna regularly appears on Saturday Kitchen and is one of Morning Live’s resident chefs.

Marcus Wareing and Gregg Wallace to put competing chefs through six intense weeks of competition to win the Masterchef trophy. Anna has also previously appeared on the likes of BBC’s The Stress Test and Channel 4’s Snackmasters. She has starred as a guest judge on Gordon Ramsay’s Hell’s Kitchen and was a chef on the BBC’s Ready Steady Cook reboot, which was hosted by Rylan Clark. Anna regularly appears on Saturday Kitchen and is one of Morning Live’s resident chefs.

www.myrtlerestaurant.com

www.myrtlerestaurant.com

all starts with trying to make the best restaurant that we possibly can.”

That second Michelin star was a result of his internal focus. “It all starts with trying to make the best restaurant that we possibly can. For myself, a lot of it is about reaching my potential as a chef or restaurateur. My destination will be my destination. It’s one of those. I constantly have this saying: ‘remember why you started.’

That second Michelin star was a result of his internal focus. “It all starts with trying to make the best restaurant that we possibly can. For myself, a lot of it is about reaching my potential as a chef or restaurateur. My destination will be my destination. It’s one of those. I constantly have this saying: ‘remember why you started.’

Restaurant Story, which is located not far from London Bridge, is temporarily closed and will open in a few months after a major refurbishment. The entire building is being taken apart, and put back together – a whole new floor will be added, offering a bar area for dinersTom Sellers is taking things up a notch again. In the meantime, Tom and his team have opened Story Cellar in the iconic Seven Dials neighbourhood. Story

Cellar is the next chapter of the Restaurant Story brand –combining classic dishes and exceptional wines, with creative flair and counter-style dining.

Restaurant Story, which is located not far from London Bridge, is temporarily closed and will open in a few months after a major refurbishment. The entire building is being taken apart, and put back together – a whole new floor will be added, offering a bar area for dinersTom Sellers is taking things up a notch again. In the meantime, Tom and his team have opened Story Cellar in the iconic Seven Dials neighbourhood. Story Cellar is the next chapter of the Restaurant Story brand –combining classic dishes and exceptional wines, with creative flair and counter-style dining.

Tom Phillips has been working with Sellers since late 2017. His own career has taken him through the kitchens of The Ritz

Tom Phillips has been working with Sellers since late 2017. His own career has taken him through the kitchens of The Ritz

That second Michelin star was a result of his internal focus. “It

That second Michelin star was a result of his internal focus. “It all starts with trying to make the best restaurant that we possibly can.”

The kitchen was predominantly female, and there is a strong emphasis on staff potential.

in London, Per Se in New York and L’Enclume in the Lake District. In 2019 Tom competed in The World Finals of the Bocuse D’or, finishing 10th in the world. Since competing, Tom has remained on the Bocuse d’Or UK team, dedicating much time to training, and sourcing, the next competition candidates. Tom Phillips is constantly developing; he carries a deep passion for British produce and is currently Executive Chef at Restaurant Story. https://restaurantstory.co.uk https://storycellar.co.uk

Luke French

Flavour packed cooking is the focus here at Jöro.

Valentine Warner & Neil Borthwick

We know him as a chef, a food writer and a broadcaster, but Valentine Warner is a portrait painter turned food hero.

Neil Borthwick is never afraid to put lesserknown cuts of meat, or offal on his menus either. His steak tartare is legendary, as are the comforting, seasonal puddings.

We know him as a chef, a food writer and a broadcaster, but Valentine Warner is a portrait painter turned food hero. As a boy, raised on a farm in Dorset, Valentine Warner would learn how to fish, shoot and cook. But art was his thing. He went to Bath to study an art foundation course, before moving to London to train at the Byam Shaw School of Art and subsequently embarked on a successful career as a painter. But the call of the kitchen was powerful

and aged 23, Valentine Warner decided to explore this.

For five years, Valentine worked in some of London’s finest restaurants, and trained under chefs including the late Alastair Little - before launching his own catering company. Fate would play its hand, however, when Valentine would suddenly find himself on television. A natural on-screen, viewers instantly took to his love of travel, cooking and nature, resulting in many

series being filmed with him and further contributions to BBC, Fox International and UKTV programmes. Valentine has published articles for magazines and newspapers and has written four cookery books, three of which he illustrated himself.

Valentine is a founding partner of Kitchen on the Edge of the Worldan extraordinary culinary adventure set above the Arctic Circle that offers curated weekend getaways for the adventurous diner with

In 2016, Luke French and his wife Stacey opened Jöro - a restaurant made entirely from upcycled shipping containers on the ground floor of Krynkl in Kelham Island, Sheffield. Behind the corrugated doors sits an open plan dining room, created to allow an immersive dining experience through their 5, 8 and 10 course tasting menus.

With an early CV that included time at Alimentum, Midsummer House and The Fat Duck, it would be through travelling that Luke French

would discover the food he most identified with. Joining street food vendors in Asia, Luke would turn his hand to any task given – whether that was chopping vegetables or serving clients. When he returned to the UK, Luke joined Sheffield Gastropub – the Milestone – as chef de partie, before working his way up to Head Chef, then to Executive chef for the Milestone Group portfolio. It was during these years, he would meet his future wife, Stacey. Flavour packed cooking is the focus here at Jöro. Their philosophy

is a relaxed and accessible dining experience using sustainable and responsibly sourced ingredients. Having travelled widely through Asia, Chef Director Luke French draws inspiration from regional cuisines he has sampled overseas and today creates his own in-house ferments such as soy sauces and koji. The majority of his fresh produce is from the UK, with Scottish Seafood, river fish from Hampshire and meat from local to Sheffield farms.

www.jororestaurant.co.uk

Rafael Cagali

renowned chefs, mixologists, sommeliers and craftspeople all coming together, with Valentine as host, to provide once-in-alifetime experiences.

https://www.holmenlofoten.no

If you don’t know The French House, Soho – where have you been? It is the most iconic of Soho pubs, with a restaurant room upstairs under the leadership of Neil Borthwick. The French House is the place where actors, writers, bohemians and artists rub shoulders with one another - a fabulous and entertaining spot to raise a glass in London. The daily changing menus are handwritten on paper, and there is no frippery here. The dozen wooden tables and chairs add to the shabby-chic style, there is no music, little in the way of soft furnishings – here it is all about the food and the atmosphere. Neil Borthwick creates a daily changing, short menu. It can feature simply executed, perfect dishes such as a plate of Carlingford oysters. Classic French dishes of terrines or rillettes are a regular – served with a simple accompaniment of pickles. Neil Borthwick is never afraid to put lesser-known cuts of meat, or offal on his menus either. His steak tartare is legendary, as are the comforting, seasonal puddings.

www.frenchhousesoho.com

Keen to know where chefs like to go and eat in London themselves?

Look no further than Rafael Cagali’s two Michelin starred restaurant, Da Terra in Bethnal Green. It is up there on chefs favourite dining experiences.

The Brazilian chef spent his formative career in San Paulo, London, Italy and Spain working for names like Ducasse, Blumenthal and Rogan, before deciding that it was time to branch out on his own.

Together, with his husband Charlie Lee, they took on the premises that was to become Da Terra. Formerly

known as the Typing Room and nestled in the Town Hall Hotel in Bethnal Green, the place was “Just what I had dreamed of for my own restaurant. Not too big, not too small”.

Da Terra means ‘From the earth’ and Rafael wanted his restaurant to signify his journey and his heritage. Rafael’s experimental cuisine is inspired by the flavours of his origins and influences of his culinary experiences throughout his career. Da Terra was awarded one Michelin star in 2020, followed instantly by a second in 2021 www.daterra.co.uk

Da Terra means ‘From the earth’ and Rafael wanted his restaurant to signify his journey and his heritage.

Hrishikesh Desai

Hrishikesh Desai

Hrishikesh has taken to the role of Chef/Patron of Farlam Hall with his usual high levels of enthusiasm and excitability.

Hrishikesh has taken to the role of Chef/Patron of Farlam Hall with his usual high levels of enthusiasm and excitability.

After 8 years as Executive chef of Gilpin Hotel & Lake House, Windermere, securing a Michelin star and a whole host of awards and recognitions during his tenure. Hrishikesh left for pastures new at the end of 2022, joining Farlam Hall Hotel in Cumbria.

After 8 years as Executive chef of Gilpin Hotel & Lake House, Windermere, securing a Michelin star and a whole host of awards and recognitions during his tenure. Hrishikesh left for pastures new at the end of 2022, joining Farlam Hall Hotel in Cumbria.

Hrishikesh grew up in Pune, in Western India, where food played an important part of his childhood. At the age of five, he visited Pune’s prestigious five-star Blue Diamond Hotel and from that moment on he knew he wanted to work in hospitality. Inspired by the glass floors, marble and Indian cuisine, Hrishikesh says that first visit inspired a lifelong love for the industry. Winning a scholarship to the Institut Paul Bocuse, near Lyon, Hrishikesh departed India for France, a move that changed his life forever. After graduating, Hrishikesh worked in various Michelin kitchens, including the two-star Mes Maison de Brincourt and one-star Le Chateau de Bagnol. But it was at Lucknam Park, in Bath, under Hywel Jones, that he found his feet and his love affair with the UK began.

Hrishikesh grew up in Pune, in Western India, where food played an important part of his childhood. At the age of five, he visited Pune’s prestigious five-star Blue Diamond Hotel and from that moment on he knew he wanted to work in hospitality. Inspired by the glass floors, marble and Indian cuisine, Hrishikesh says that first visit inspired a lifelong love for the industry. Winning a scholarship to the Institut Paul Bocuse, near Lyon, Hrishikesh departed India for France, a move that changed his life forever. After graduating, Hrishikesh worked in various Michelin kitchens, including the two-star Mes Maison de Brincourt and one-star Le Chateau de Bagnol. But it was at Lucknam Park, in Bath, under Hywel Jones, that he found his feet and his love affair with the UK began.

In 2009 Hrishi saw off fierce competition to win the title of Roux Scholar, a professional chef competition founded by Albert & Michel Roux almost 50 years ago. Within the prize bounty was an opportunity to work in any 3 Michelin starred restaurant in the world for 3 months. He chose Thomas Keller at the three-starred French Laundry, in California’s Napa Valley. A firm television favourite, thanks to his appearances on BBC Great British Menu and Saturday with James Martin, Hrishikesh has taken to the role of Chef/ Patron of Farlam Hall with his usual high levels of enthusiasm and excitability. He realises a life-long ambition of running a country house hotel, “I fell in love with Farlam Hall the moment I arrived, and I want as many people as possible to share that feeling. It’s a truly special place, steeped in history and understated elegance. I can’t wait to welcome guests to become part of our story”

In 2009 Hrishi saw off fierce competition to win the title of Roux Scholar, a professional chef competition founded by Albert & Michel Roux almost 50 years ago. Within the prize bounty was an opportunity to work in any 3 Michelin starred restaurant in the world for 3 months. He chose Thomas Keller at the three-starred French Laundry, in California’s Napa Valley.

A firm television favourite, thanks to his appearances on BBC Great British Menu and Saturday with James Martin, Hrishikesh has taken to the role of Chef/ Patron of Farlam Hall with his usual high levels of enthusiasm and excitability. He realises a life-long ambition of running a country house hotel, “I fell in love with Farlam Hall the moment I arrived, and I want as many people as possible to share that feeling. It’s a truly special place, steeped in history and understated elegance. I can’t wait to welcome guests to become part of our story”

https://farlamhall.com

https://farlamhall.com

Alex Nietusvori

Alex Nietusvori

Swedish Chef Alex, has worked at some of Scandinavia’s most celebrated restaurants including Copenhagen Restaurant BROR, 3 Michelin Star Maaemo in Oslo, and 2 Michelin Star, Daniel Berlin Krog in Skåne Tranås. He has staged in celebrated restaurants Faviken, Restaurant Frantzen and Operakällaren in Sweden, spent three months at Rodolfo Gusman’s Restaurant Borago in Chile and worked with Tom Anglesea’s the Laughing Heart in London. Alex opened Hjem, with his partner Ally Thompson - who herself has roots in Northumberland, but has travelled the world managing restaurants in Australia, New Zealand, Copenhagen and London

Swedish Chef Alex, has worked at some of Scandinavia’s most celebrated restaurants including Copenhagen Restaurant BROR, 3 Michelin Star Maaemo in Oslo, and 2 Michelin Star, Daniel Berlin Krog in Skåne Tranås. He has staged in celebrated restaurants Faviken, Restaurant Frantzen and Operakällaren in Sweden, spent three months at Rodolfo Gusman’s Restaurant Borago in Chile and worked with Tom Anglesea’s the Laughing Heart in London. Alex opened Hjem, with his partner Ally Thompson - who herself has roots in Northumberland, but has travelled the world managing restaurants in Australia, New Zealand, Copenhagen and London

- in 2019. Having only been open for a few weeks, the couple won a Michelin star for Hjem, and have retained it ever since.

- in 2019. Having only been open for a few weeks, the couple won a Michelin star for Hjem, and have retained it ever since.

‘Hjem’ is both a Northumbrian and Scandinavian word for home, and the perfect name for a restaurant which offers the very best Northumberland produce delivered with Scandinavian values and cooking techniques.

Restaurant Hjem can be found in the small village of Wall in the beautiful Northumberland countryside. The 24-cover restaurant is tucked away within the popular Hadrian Hotel, so many diners opt to stay overnight and explore the local region.

www.restauranthjem.co.uk

‘Hjem’ is both a Northumbrian and Scandinavian word for home, and the perfect name for a restaurant which offers the very best Northumberland produce delivered with Scandinavian values and cooking techniques. Restaurant Hjem can be found in the small village of Wall in the beautiful Northumberland countryside. The 24-cover restaurant is tucked away within the popular Hadrian Hotel, so many diners opt to stay overnight and explore the local region. www.restauranthjem.co.uk

The 24-cover restaurant is tucked away within the popular Hadrian Hotel, so many diners opt to stay overnight and explore the local region.

The 24-cover restaurant is tucked away within the popular Hadrian Hotel, so many diners opt to stay overnight and explore the local region.

John Williams & Spencer Metzger

The Ritz Hotel, perhaps one of the most famous of all London’s landmarks. Sitting in the heart of Picadilly, the Ritz has been delighting guests since 1906, when it was opened by Caesar Ritz. Today, the Ritz Restaurant boasts a Michelin star. Under the leadership of Executive Chef John Williams MBE, the iconic dining room showcases the very best of British ingredients and technical accomplishment. The tasting menus change throughout the seasons to celebrate the arrival of new ingredients into the vast, gleaming basement level kitchens. Upstairs in the dining room, there is much theatre, with table-side service a speciality unmatched elsewhere in the UK. Flambe, carving trolleys, cheese trolleys – all delivered and executed to the highest possible standards by exceptionally trained professionals.

John Williams MBE joined The Ritz London as Executive Chef in 2004, bringing with him three decades of experience in hospitality. The son of a Tyneside fisherman, John Williams developed his passion for food at an early age. He began his culinary career in 1974 as a Commis Chef, while studying for his City and Guilds qualification at South Shields College. He worked his way

up the ranks of some of London’s most prestigious hotels ultimately leading to his appointment as Maître Chef des Cuisines in 1995. In 2004, Chef John Williams was named Executive Chairman of The Royal Academy of Culinary Arts, through which he tirelessly promotes the education and training of young chefs.

Spencer Metzger first stepped through the doors of the Ritz aged 15, for one week’s work experience. He didn’t know that it would kick start his journey to the top ““I did a week here and it was brilliant –absolutely brilliant. I loved it. I was peeling potatoes, peeling carrots. I peeled for a week – but they let me go and see pastry, watch a lunch service, try some food. I was just in awe of the whole kitchen and how it operated”

At the end of his weeks experience, Spencer spoke to the Executive Chef John Williams. He had decided that he wanted to train as a chef “Chef Williams had a long chat with me and told me about his career and life, what I could do. And he said if you do anything, go on this apprenticeship through the Royal Academy of Culinary Arts. It’s the best one in the country” After being accepted to Bournemouth College and spending three

months in training, Spencer was apprenticed back home: to the Ritz. Having worked his way to Premier Sous chef at the Ritz, Spencer entered - and won - the Roux Scholarship in 2019. He took a 3-month stage in Stockholm, at Bjorn Frantzén’s eponymous three Michelin starred restaurant as part of his prize. Where the Ritz is classical, Frantzén is much more experimental. The food is classically French, but Swedish and Japanese ingredients and influences give everything a twist. Upon returning to the UK, Spencer left the Ritz and headed to L’Enclume in Cumbria to work with Simon Rogan. The pull of London was strong, however and Spencer returned to the capital after 12 months away, once again, back home to the Ritz, where he currently holds the position of head chef. For lovers of television cookery shows, few could forget Spencer’s appearances and success in the 17th series of BBC’s The Great British Menu. In 2021, Spencer cooked two dishes in the banquet before being named overall winner ‘Champion of Champions’

In October 2022, Spencer realised a lifetime ambition and was named a Master of Culinary Arts by the Royal Academy of Culinary Arts. www.theritzlondon.com

The Ritz Hotel, perhaps one of the most famous of all London's landmarks. Sitting in the heart of Picadilly, the Ritz has been delighting guests since 1906, when it was opened by Caesar Ritz.

Today, the Ritz Restaurant boasts a Michelin star.

Mark Donald

A chef who has cooked at some of the best restaurants in England and Australia, Mark Donald is now forging ahead in his native Scotland at the one Michelin starred Glenturret Lalique (the only distillery in the world to hold such an accolade). Glenturret, Scotland’s oldest working distillery, can be found in Perthshire. It’s in the middle of a small woodland, with the River Turret running next to it – and an idyllic spot for a gastronomic adventure. Here, Chef Mark Donald combines elegant, finessed food with a basic decency and pleasantness that makes him one of gastronomy’s good guys. His CV lists some of the best – Andrew Fairlie in Scotland, Rene Redzepi in Denmark, Claude Bosi in London – and through his experiences in each kitchen Mark has developed his own style, pushed his skills and observed which elements

Monica Galetti, Nieves Barragan Mohaco & Lisa Goodwin Allen

After over a decade on British TV screens, Monica Galetti is one of the country’s most well-known chefs. But that fame has been hard won, with years of hard graft behind the scenes. Monica opened her acclaimed London restaurant Mere, that she runs with husband David, in 2017 and balances her time between that, her television career and her family. Simply put, Monica Galetti never stops.

Monica famously spent 12 years in the kitchens at Le Gavroche with Michel Roux Jr, starting as a commis and rising to the position of senior sous chef before leaving in 2015. Prior to that, Monica 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 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 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 how I ended up at Le Gavroche. I said to Michel, "How come you chose me off all the CVs you got?" and he just said, "Oh, I really liked your last name!".

Nieves Barragan Mohaco came to London for a short working stay of one year - over 25 years ago. She fell in love with London, deciding to make it a permanent stay.

Growing up in a small town called Santurce in Northern Spain, Bilbao, her

mother was the cook of the house or rather - the soul of the house. “First thing in the morning and all the way through to dinner she would be cooking. At breakfast, she’d ask ‘what do you want for lunch?’ Then at lunch ‘what do you want for dinner?’. Nieves could not help but be inspired.

Arriving a fresh faced 20-year-old to the bright lights of the city, Nieves joined the 2 Michelin starred Nico Ladenis, before moving to Spanish eateries Fino, then Barrafina. Barrafina was awarded a Michelin star in 2013. After several years at Barrafina and Fino, and with her sidekick and the general manager of Barrafina, Jose Etura, the pair decided to open Sabor. Everything Nieves had dreamed of, came to life. Sabor is a diverse restaurant, serving her own food and a variety of Spanish cuisines “It’s important to me that

A chef who has cooked at some of the best restaurants in England and Australia

of kitchen behaviour he wished to adopt. The drive, classicism and decency, yes. The aggression and conceptual brilliance, not so. For Mark Donald is a cook who is rooted in the classics, a man whose beautifully refined food is redolent of Scotland’s terroir and who is stepped in extracting maximum flavour from peak condition produce. Of course, if you are heading to Glenturret for dinner, it would be a shame to miss out on a dram or two. At the heart of the stunning Lalique bar is a drinks list unashamedly bursting with passion for great whisky tasting flights. It draws on a carefully curated list of over 400 intriguing and rare single malt whisky expressions - selected from Scotland’s most celebrated stills - and uniquely drawing on rare Glenturret archives.

www.theglenturretrestaurant.com

people get to know the versatility of Spanish food, Spanish food is so much more tapas.”

Sabor is truly, a special restaurant. Offering an immersive experience that takes your tastebuds on their own little adventures around the whole of Spain. Covering the North regions, through to the centre and all the way down to the South. Tastes from Galicia and Castile, to Catalonia and the Basque country- where Nieves calls home.

Lisa Goodwin-Allen. She’s proud of her roots. Being born and raised in Lancashire is enormously important to Lisa Goodwin-Allen. She was surrounded by grafters, by people willing to work hard and pioneer their own businesses. Her late father, Ken Allen, was hugely popular and ran Ken Allen Auto Wreckers, on the White Lund Industrial Estate, in Morecombe. A local legend, his contribution to the

local economy set an example that his daughter was to learn from.

As a school leaver, Lisa signed up for Lancaster and Morecombe College, thereafter getting a job at Holbeck Ghyll, in the nearby Lake District. She shone, her natural work ethic, sense of perfectionism and desire to do well helping her to rise through the ranks. Soon, she was moving on to better things, after being recruited by David Everitt-Matthias, an impressive teacher who took her under his wing at the then-twoMichelin-starred Le Champignon Sauvage, in Cheltenham.

“The urge, however, was to always come back. In 2001, I came to Northcote and I found there were opportunities. So, I stayed.”

Lisa became head chef at 23, one of the youngest women ever to run a Michelin-starred kitchen. That wasn’t the only first of her career. Later on, she would

become the first woman to win Great British Menu.

In 2018, Lisa stepped up to become Executive chef, and has never looked back ““The Northcote that I joined and the Northcote that I work at today are completely different. They are almost unrecognisable from one another. I didn’t think I’d spend so much time in one place. I came to Northcote and after a year became chef de partie, then junior sous chef the following year. At the age of 23 I was named head chef. Since then, we’ve continued to push and I’m very proud that we’ve retained the restaurant’s Michelin Star for more than 20 years”

“There’s always something new for me to strive for. Northcote has never stood still. We’ve always been driving forward, always looking to improve.”

https://mere-restaurant.com

www.saborrestaurants.co.uk

An incredible trio and an amazing end to Northcote's Obsession 2023.

We are absolutely delighted with the continued 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 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.

Obsession’s dedicated charity is Hospitality Action, our industry charity offering vital assistance to all who work or have worked in hospitality.

Ours can be a stressful industry involving high pressure environments and physically demanding work. The cost of living crisis has placed many hospitality businesses at risk, putting thousands of jobs in jeopardy and families in danger of homelessness as they tackle rising costs.

Since 2015 Northcote and its guests have raised nearly £250k – our enormous thanks to all who have given generously at Obsession23.

Skipton

FILM SPONSOR KITCHEN SPONSOR GLASS SPONSOR CHOCOLATE SPONSOR

RESTAURANT SPONSOR

THE COOK SCHOOL SPONSOR

LUXURY CAR SPONSOR

CHAMPAGNE SPONSOR CAVIAR SPONSOR

Chef’s Table

Dine in the heart of the kitchen at Northcote’s Chef’s Table for a unique dining experience

Private and interactive, engaging with the Head Chef and dedicated front-of-house team, the Chef’s Table is ideal for a special occasion. Here is your chance to witness all of the culinary action.

OBSESSION – THROUGH THE YEARS

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

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

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

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

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

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

2010

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

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

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

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

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

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

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

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

2022

LISA GOODWIN-ALLEN Northcote, Lancashire

MATT ABÉ Restaurant Gordon Ramsey, London

JORDAN BAILEY Aimsir, County Kildare

MICKAEL VILJANEN Chapter One, Dublin

HRISHIKESH DESAI Hrishi at Gilpin Hotel & Lake House, Cumbria

KENNY ATKINSON House of Tides, Newcastle-Upon-Tyne

JAMES MARTIN Celebrity Chef and Presenter

TOM KERRIDGE The Hand and Flowers, Marlow

ROBERTA HALL-MCCARON The Little Chartroom, Edinburgh

SIMON ROGAN l’Enclume, Cumbria

TOM BARNES l’Enclume, Cumbria

ALEX BOND Alchemilla, Nottingham

GALTON BLACKISTON Morston Hall, Norfolk

ATUL KOCHHAR Kanishka, London

ANGELA HARTNETT HH&CO At Lime Wood, Hampshire

LUKE HOLDER HH&CO At Lime Wood, Hampshire

MONIA GALETTI Mere, London

NIEVES BARRAGON MOHACHO Sabor, London

Slam your foot to the floor, it’s in your fingers. Toes.

In your front and back teeth. Eardrums.

Nasal canals.

Jawbone.

In the marrow of your neck and the muscle of your spine. Racing through every cell in every disc and every capillary in your bloodstream. Setting a new pulse speed record. Breathing fire into an otherwise normal morning.

And reminding you that though you’ve been driving for 25 years, you were asleep at the wheel.

Until now.

INTENSITY. DRIVEN.

CELEBRATING 75 YEARS OF PORSCHE

Proud of the heritage of their first dream sports car, Porsche is celebrating their 75th birthday in style!

In 1948, Ferry Porsche realised his dream of a sports car. With his team, he produced the Porsche 356 ‘No. 1’ Roadster. It marked the birth of a legendary brand and laid the foundation for an exemplary success story and the entire Porsche legend. Now, 75 years on, Porsche will be celebrating in style across the world under the banner of ‘Driven by Dreams’, a term that aptly defines the very essence of Ferry Porsche’s vision as well as perfectly reflecting the approach with which the people behind Porsche work every day, to fulfil the dreams of its customers.

“We are proud of our heritage.

SEVENTY-FIVE YEARS OF PORSCHE

Manchester’s Media City

Saturday 10th June from 10am 01204 559 911

It is the foundation for a successful future. We associate our heritage with innovation and progress – and continually add extraordinary new moments to the unique Porsche story,” explains Oliver Blume, Chairman of the Executive Board of Porsche AG.

As part of the global Porsche anniversary celebrations, Porsche Centres Bolton, Stockport and Wilmslow, will be joining forces to host a very special event at Manchester’s Media City on Saturday 10th June from 10am.

The colourful festivities will feature a 75-car display of Porsche models from a mix of eras. It will be a spectacular sight in an inspiring venue and will also include a DJ as well as live art activations that every visitor can take part in and enjoy. Everyone is welcome to the 75 Years of Porsche celebration at Manchester’s Media City, but please contact Porsche Centre Bolton to let them know if you will be attending or are interested in displaying a special Porsche model at the event. You can call them direct on 01204 559 911 or email: info@porschebolton.co.uk Quoting ‘Porsche 75 Years’

porschebolton.co.uk

‘In the beginning, I looked around and could not find quite the car I dreamed of, so I decided to build it myself’

FERRY PORSCHE

Soul, electrified.

Experience the Taycan at Porsche Centre Bolton.

The Taycan is the pure expression of a Porsche electric sports car. Striking proportions, timeless and instantly recognisable design, and a perfect blend of performance with everyday usability. Make your move to a sustainable, electric future by taking a test drive at Porsche Centre Bolton. Contact us today to experience soul, electrified.

Manchester Road Bolton

Lancashire BL3 2RJ 01204 559 911 info@porschebolton.co.uk www.porschebolton.co.uk

Porsche Taycan models official WLTP combined energy consumption: 24.8 – 19.6 kWh/100km, WLTP combined CO₂ emissions: 0 g/km.

Porsche Centre Bolton

HALLMARKS & HEIRLOOMS

With Britishness at the forefront, Holland & Holland is set to unveil a new gun at an advance premiere event exclusive to Northcote

As a long-time leader and innovator in the fieldsports and London gun trade, Holland & Holland are re-asserting themselves as a true bastion of Britishness.

Following their acquisition by Beretta Holding in 2021,

the company has stripped away much of the fuss that had been accumulating over several decades to expose a truly beautiful core – the very hallmark of quality for gunmaking and shooting.

Established in 1835, Harris and Henry Holland went on to pioneer their way to great

success, leaving a rich legacy, with many of their original patents and calibres still in use today. Now, under new ownership, the company is emerging into an exciting era with a deep-rooted respect for its heritage, some 188 years in the making.

What does that actually mean

in today’s world? Well for one, it means a new management team who are deeply passionate about the brand and knowledgeable about the product, who are looking to innovate and provide a more dynamic leadership. It is this passion that they share that also manifests itself as something of a stewardship,

looking to protect the proud and rich history of the company. With that history in mind, it also means a product strategy that takes the company all the way up to their bicentenary. First on that list of much-awaited products is a new shotgun, which is scheduled to be premiered this summer and promises to be

coveted by enthusiasts up and down the land.

The new gun, still as yet without a name publicly, will be an entirely new platform but the finer details and pricing remain closely guarded secrets. An exclusive partner event with Northcote and Holland & Holland is being planned

where guests will be treated to an advance premiere ahead of the official launch at the Game Fair at the end of July. The ambitious plans for further innovation are being kept well and truly under wraps for now. The development isn’t just for guns and rifles however, as the clothing and accessories range is seeing a complete overhaul re-launching this autumn with an entirely new collection that sees a return to traditional materials, patterns and products, as the ethos underpinning the new range is one of authenticity. All of the clothing is being produced in England, with a closely managed supply chain of artisans and producers. Working in this way not only means that all of the products retain an inescapable Britishness, but it is also a more manageable and sustainable approach. The aim is to be able to kit-out a keen shot from head to toe with the right outfit, in a one-stop-shop, but also be able to provide a

plethora of gifting options to choose something appropriate for the sporting host. Whilst all the clothing is function-first, with performance in the field paramount, the gifting and accessories take inspiration from the heritage and an age gone by, mixed with the artistry that remains today within the guns themselves. You will see design cues from the engraving patterns and woodwork chequering featuring throughout.

The constant search for perfection and artistry does not stop at gunmaking, as the Holland & Holland Shooting Grounds is a haven for those wishing to hone their skills or to dip their novice toe into the water of shotguns

‘All of the products retain an inescapable Britishness’

and rifles. Set in 60 acres of idyllic countryside, nestled in Northwood, only 40 minutes from central London and inside the M25, it has been regarded as the ultimate venue for tuition and shooting in this country for generations. The Royal Family are included amongst a long list of household names that have been through the doors to receive expert shooting instruction. Far from being a private members club,

the Shooting Grounds is open to the public to book shooting instruction, dining and events.

The restaurant, overseen by celebrated game chef Joshua Hunter, produces exceptional modern British cuisine using seasonal produce and game,

resulting in a delicious finedining experience.

This next chapter at Holland & Holland promises to be something of a rebirth, the passion for progress at the fore and the pursuit of excellence in all areas of the business

paramount. The history is truly fascinating and the future is just as intriguing. It would seem, therefore, there was never a better time to consider giving Holland & Holland a visit and see for yourself, etching your name amongst the exalted company of their customers, and possibly the history books.

hollandandholland.com

‘The Royal Family are included amongst a long list that have been through the doors to receive expert shooting instruction’

featuring

HAROLD RILEY

JAMES LAWRENCE ISHERWOOD

WILLIAM RALPH TURNER

PETER BROOK

ARTHUR DELANEY

Indulge your artistic passion and visit the newly opened Northern Art Lounge at the Hepplestone Fine Art gallery. Now showcasing original artworks by leading members of the Northern Art movement including the iconic L S Lowry and Salford’s Geoffrey Key. “A haven for all lovers of the Northern Art genre”

SALE STARTS TUESDAY 3 JANUARY 2023 - ENDS SUNDAY 8

MULTI AWARD WINNER UK RETAIL ART GALLERY OF THE YEAR

Specialists in collectable original paintings, limited edition prints and sculpture by leading northern and international artists

www.hepplestonefineart.com

LIMITED ITEMS ONLY AVAILABLE IN OUR 2022 SALE, SEE THE FULL RANGE ON-LINE OR VISIT US IN THE GALLERY /hepplestone.art @hepplestoneart @hepplestoneart

THE GALLERY - WE ARE 5 MINUTES FROM JUNCTION 27 OFF THE M6 OPEN 6 DAYS WITH AMPLE FREE PARKING OR BUY ON-LINE WITH FREE UK MAINLAND DELIVERY

Hall Shopping Village, Wood

LOOKING TO THE FUTURE

The conservation efforts by members of the British Association for Shooting and Conservation are paying off with plenty of new-born chicks inhabiting nests, writes Gavin Howe of BASC Northern Region

Working previously as a gamekeeper and spending most my life outdoors, I always look forward to the different seasons, but by far for me, spring has to be my favourite with the feeling that those cold and dreary winter days have now passed. Shooting days spent out in the field battling all weather conditions with like-minded people, plenty in common and always in good spirit, are now cherished memories, but I look forward to what next season has to offer.

It’s a chance to swap out those wellies I’ve been living in for the past six months to boots. The minutes of daylight each day becomes noticeably longer and signs of new life in abundance everywhere you look.

Looking out of my window as I write this piece, mallard ducklings are out on the pond, bluetits are frantically carrying insects to their new-born chicks, lapwing and oystercatchers have returned and are circling their nest sites. All great signs that the nest structures we have installed and conservation efforts are all paying off. The farmers are out drilling new crops so the need to control pigeons and rabbits becomes a necessity, bringing a welcome new supply of meat to our table. As much as I love a pheasant curry or the simplicity of a roasted duck, of which we enjoy plenty through the colder months, the thought of rabbit kebabs or pigeon wraps as our tastebuds change, is a refreshing thought.

Spring also brings an increased, but positive, workload within BASC with hundreds of bird, bat and owl boxes, along with duck nesting tubes, being deployed and installed across the regions before nesting season starts – many put together by youngsters on school education visits or on our Young Shots days. Advisory meetings with shoots and landowners are in full swing, looking to further enrich their ground with wildlife and wanting to receive updates and guidance on legislation and our best practices. The beginning of the show season also gets underway which provides valuable time to engage with our members and the public, offering opportunities to thousands to take part in a shooting lesson or try their first taste of game.

Plans for Let’sLearnMoor in the summer are now finalised. The UK’s biggest upland education programme provided by BASC, Countryside Learning, moorland groups and other key stakeholders, Let’sLearnMoor has allowed thousands of primary school children their first chance to visit these iconic landscapes and meet the people who manage and protect the rare and diverse vegetation and wildlife that inhabit them.

If an introduction to clay pigeon shooting or trying your hand at carcass butchery is something you’ve considered, check out our website or come and say hello at a show. Like the hundreds who already take advantage of the events and courses we have to offer with our team of experienced instructors or coaches, you will always be welcome.

basc.org.uk

‘Mallard ducklings are out on the pond, bluetits are frantically carrying insects to their new-born chicks, lapwing and oystercatchers have returned’

GROW, SOURCE & DELIVER

Bannister Hall is the go-to destination for specimen trees, shrubs and plants as well as all landscaping materials. Testament to the quality of their products, the nursery supplies show gardens at the prestigious Chelsea Flower Show

When you arrive at Bannister Hall one of the first things you will see is an eyecatching 100-year-old olive tree that has been delivered from Spain, grown to withstand our northern climate, and quite simply a stunning focal point for any garden!

It is one of thousands of carefully curated specimens at this amazing destination that is tucked away on the edge of the Ribble Valley. At its heart, Bannister Hall is a family-run business, dedicated to environmentally ethical business practices and to providing a first-rate customer service. Established for 24 years, it has grown to become the North West’s premier singlesource suppliers of soft and hard landscaping materials, and boasting two expansive nurseries, from where the team grows, sources and delivers an extensive range of specimen trees, shrubs and plants of the highest quality. The knowledgeable and enthusiastic team have expertise across all aspects of landscaping and are on hand to advise and answer any questions you may have.

Photography: Kirsten Platt

SUPPLIER TO THE CHELSEA FLOWER SHOW

As suppliers to the Chelsea Flower Show, quality and variety means everything, and at Bannister Hall, they continue to strive for excellence in everything they do when servicing both trade and retail customers on a nationwide basis. The team is exceptionally proud to supply show gardens at the Chelsea Flower Show with an extensive range of highquality trees, plants and shrubs –testament to the fantastic quality of their collection. Managing Director Alan Lovell explains: “At Bannister Hall, the vision was to create an inspirational landscaping hub, where ideas can be developed and brought to life amongst the wonderful plants and products that we have on site. Our pride is rooted deep in our customer service and our passion is to connect people with their outdoor spaces,

‘The nursery is the only North West company that houses all landscaping products under the same roof – from plants to paving and everything in-between’

redefining how they live.”

The specialist team has unparalleled knowledge of landscaping materials and nursery stock as they have decades of experience, helping clients create beautiful environments. Heading up the nursery team is plant expert Dave Newsham, who is a font of horticultural knowledge.

CAPACITY

Spread over two sites, Bannister Hall has the capacity to cultivate their own stock and has a huge supply of landscaping materials. Bannister Hall’s success is a result of their

excellent service and a unique and broad product offering. The nursery is the only North West company that houses all landscaping products under the same roof – from plants to paving and everything in-between.

CAPABILITY

Significant investment in logistical support means the team can supply and deliver anywhere in the UK and if they don’t have what you want in stock, they will source and deliver within ten days. The team promises to endeavour to find any specific customer requirements from plants to

‘At Bannister Hall, the vision was to create an inspirational landscaping hub, where ideas can be developed and brought to life amongst the wonderful plants and products’

JUST ASK DAVE…

Dave Newsham is Bannister Hall’s down-to-earth and exceptionally knowledgeable plant expert. If you have any questions on what specimen trees or shrubs to plant in your garden, just give Dave a call. He will advise on what thrives best and where. He will be delighted to speak with you.

01772 877087

materials and they do this by utilising their large network which has been built over more than two decades.

PARTNERSHIPS

At Bannister Hall, the team builds lasting partnerships with people who share their passion for landscaping materials and planting. They believe that the best results are achieved when both of these core elements come together. They make it their business to support their customers, with the right choice, quality, value and availability to help you bring your landscaping to life. They are dedicated to supplying solutions to customers with maximum efficiency. While the nursery supplies to private customers, it has also been involved in many large-scale projects with local authorities, housing developers and companies nationwide. The team has access to a network of contacts allowing plants to be sourced with excellent turn-around times.

Bannister Hall

Landscaping

Supplies

Centre & Nurseries

Potter Lane, Higher Walton

Preston PR5 4EN 01772 877087

bannisterhall.com

OPEN MONDAY TO FRIDAY FREE ON-SITE PARKING

Photography: Kirsten Platt

Photography: Kirsten Platt

Photography: Kirsten Platt

FIVE HUNDRED YEARS OF HISTORY…

Tucked away in acres of parkland and forestry is Browsholme Hall, which has been home to 15 generations of the Parker family

If you are lucky enough to live in the Ribble Valley or if you travel from further afield, a trip to beautiful Browsholme Hall is a must-do date in your diary this summer!

Surrounded by 900 acres of woodland, forestry and parkland, Grade I listed Browsholme is first and foremost a family home that is filled with centuries of history.

Fifteen generations have passed through the house – each leaving behind their possessions, now of great historic interest.

in 1507. Along with daughter Eleanor and son Roland, they work tirelessly to bring the hall

into the 21st century, updating the gardens and grounds, creating a sustainable business that attracts visitors from all over the UK.

Conducting tours on Tuesdays and Wednesday from April to October, knowledgeable volunteers take groups around Browsholme, explaining the history of each toom – from the grand main hall to the library and Regency room, each space has a story to tell.

“It would seem our ancestors were incredibly well travelled from the antiques we have on

Today, Amanda and Robert Parker are the current owners of the hall, which was built

display. In the main hall there is civil war armour, part of a Zeppelin from WW1, elephant tusks and the diaries and pocket books of an ancestor, Elizabeth Parker, that date back to the late 1700s,” explains Eleanor. An important project underway is to catalogue over 5,000 historic family papers to create a unique archive of previously undiscovered documents including handwritten recipes from the 18th century and letters describing life in the trenches during the Great War.

Cottage, for longer stays: “All Browsholme accommodation is available to book on Airbnb,” says Eleanor.

“It is a perfect place to stay for walkers and cyclists –there are maps for guests with recommended walks in Pendle, Parlick and the Trough, and we are dog friendly too.”

Guests and visitors can enjoy lunch in the popular café, located in the Cart Shed. With seasonal specials which change each week and a fixed menu, the café is open Tuesday and Wednesday during the summer months and on Wednesdays during winter.

HISTORIC HOME & GARDEN ARTISAN ADVENTURE BREAK

Tuesday 22nd August (Tour on Wednesday 23rd)

There are many ways to explore the Ribble Valley, but a historic home and garden adventure tour is the perfect way to dive into its captivating past.

After breakfast, you will head off with local lass, Katie Wilson, for your exclusive Northcote historic home and garden artisan adventure. Each destination that you will visit offers a unique perspective on Lancashire’s heritage, culture and natural beauty, making this a truly unforgettable trip.

Whether you are a nature lover, a history buff or a foodie, this adventure has something to offer for everyone.

One night accommodation in a Superior house room

Northcote’s award-winning breakfast

Bowland & Bay Historic Home & Garden Tour, which includes:

• Drive-by tour of Stonyhurst College

• Browsholme Hall tour and light home cooked brunch at the Cart Shed tea room

• Travel through the centre of the kingdom via the Inn at Whitewell & Dunsop Bridge

• V isit to Holden Clough Nurseries, including tea and cakes at The Reading Room

• Grand tour of Bowland Breweries at Holmes Mill, including a beer flight or refreshing G&T

Price: £520 per room, based on two people sharing, including breakfast.

Outside there is an Edwardian garden and the Wilderness garden, which was originally created in 1707 to mark the Act of the Union that has recently been re-planted in the original geometric quadrants to represent the Union Jack. Set within Browshome’s lush woodland glades are luxury lodges for overnight guests, while there is also the light and airy three-bedroom Shepherd’s

SUMMERTIME ARTISAN FOODIE ADVENTURE BREAK

Also available: 5th July, 18th July & 9th August

It is also set to open on Sundays for a ‘Butty & Brew’ breakfast, which can be booked in advance. To find out more about Browsholme Hall tours, café and accommodation go to the website: browhsolme.com or follow them on social media

Visit: northcote.com/offers-and-packages for full details of the Heritage and Artisan Food Adventure Breaks.

Browsholme Hall

Clitheroe Road

Cow Ark, Clitheroe BB7 3DE

01254 827160

hello@browsholme.com

browsholme.com

Tours

of Browsholme Hall are on Tuesdays and Wednesdays until October – when the delightful Cart Shed café and gardens are also open. Please go to the website for opening times and information.

RURAL IDYLL

With a heritage dating back almost a century, the delightful Holden Clough Nurseries is a stunning all-year-round destination.

The nursery started out as the kitchen garden for Holden Clough House but in 1927 the land was turned into an alpine nursery by Richard Milne-Redhead. Fast forward to the 1970s and the nursery was bought by the Foley family who expanded the range of plants, exhibiting at specialist flower shows and plant fairs throughout the UK.

John Foley, who was born in 1987, began his journey into the gardening world at a young age developing a love of Crocosmias. He took over the nursery with his girlfriend Kate, with ambitious plans to transform it into a destination for gardeners.

Today the nursery has been transformed. John and Kate who are now married with two young children, continue to develop Holden Clough and have won numerous awards including nine consecutive RHS gold medals and the accolade of being named 2023 RHS Master Grower.

“In summer Tatton is the peak of the season,” says John. “We have been very successful winning gold medals and we will continue to compete for titles and trophies at Tatton and at Southport and Harrogate.”

The wonderful Holden Clough site now has its own rich and thriving Growing Field, Potting Shed, romantic Glasshouse and quiet Reading Room Kitchen. In spring the nursery comes alive – the home-grown plants start to peek through the soil, the shrubs begin to show their green shoots and gardeners begin to start planning their outdoor space.

In summer Holden Clough is alive with blooms and blossoms, home-grown shrubs, herbs and honey-bees – an enchanted

Discover blooms, butterflies and bees along with a beautiful vintage collection of gorgeous gifts and homeware, all at Holden Clough

garden where visitors can walk through winding paths in quiet contemplation or take a look in the Glasshouse, which is filled with an eclectic mix of vintage furniture sourced from Europe. They can discover hand-made scented-candles, pots, a selection of houseplants, exotic ferns and terrarium and leading off the Glasshouse is the Botanical room where visitors will find ceramics, fine cotton nightwear, Indian furniture, mirrors and lanterns.

Throughout the year Holden Clough holds artisan markets featuring local makers – and in the Reading Room, visitors can enjoy a delicious bite to eat surrounded by horticultural books and gardening information.

During the festive season, the nursery is a magical Christmas destination with vintage sleighs filled with gifts, while a roaring log fire in the Glasshouse keeps things toasty warm as twinkling lights and candles glow.

But what Holden Clough is renowned for, is their exemplary hardy plants that are reared on-site to withstand our northern wet and chilly climate.

John and the Holden Clough team are passionate when it comes to advising visitors about what will grow best in their garden and there is always someone on hand to speak to when it comes to making your personal choice. They will discuss planting layouts for borders, taking into

account the aspect of your garden, soil-type, flowering times, structure and style along with planting combinations. Whatever your vision, whether it’s a romantic cottage garden or a bright and colourful array of planted pots, take a trip to Holden Clough where the beautifully curated beds will provide inspiration.

Meander through this rural idyll to see flowers, plants and shrubs that are grouped by association – by colour or by

growing conditions, making your choice easier and more informed.

Down by the beck, is a selection of pots – joining the classic Pots and Pithoi collection there are new planters from around the world including Hungarian galvanised vintage-style containers. Nestling next to the collection, is the Croft pod, where John and the team meet in what is a stunning garden room that sits naturally within its rural surroundings. New collections are arriving daily at Holden Clough so call in to this picturesque nursery to appreciate all that this fabulous destination has to offer!

Holden Clough Nurseries

Holden Bolton-by-Bowland Clitheroe BB7 4PF 01200 447615 holdencloughnursery.com

‘Meander through this rural idyll to see flowers, plants and shrubs that are grouped by association – by colour or by growing conditions, making your choice easier and more informed’

‘What Holden Clough is renowned for, is their exemplary hardy plants that are reared on-site to withstand our northern wet and chilly climate’

year’s Tatton Park Flower Show in mid-July, when the team will take centre stage in the main marquee with a hefty 225 square metre space. Visitors will be taken on a journey through Holden Clough’s True Garden – a stunning step-bystep experience showing how home gardeners can create a beautiful garden from start to finish, by measured consideration of layout and careful choice of hardy plants that will provide seasonal interest all year round.

CREATE YOUR TRUE GARDEN

Having been named as 2023 RHS Master Grower, these are exciting times for the team at Holden Clough

Holden Clough Nursery continues to naturally evolve in the 21st century and today owner John Foley is progressing the prestigious legacy left behind by original founder Richard Milne-Redhead. Having won nine consecutive Royal Horticultural Society (RHS) gold medals since 2013, Holden Clough has been named RHS Master Grower 2023 – an unrivalled accolade that puts the nursery at the pinnacle of UK growers.

“It is a very proud moment for us – it is a great accreditation,” says John, who runs the nursery with wife Kate. “It’s taken a lot of hard work, but it is an absolute privilege to be named as Master Grower.”

As a result of the RHS Master Grower accolade, Holden Clough’s positioning is to be elevated to star status at this

“Whether it’s a cottage, shady, white or wildlife garden, the choice of plants needs to add character, shape and texture. If the approach is haphazard, it will never work,” explains John. Mirroring this physical journey at Tatton, is a new, online, virtual True Garden experience that enables visitors to key in details of their garden space, soil type and preferences, and get online recommendations for plans, plants, positioning and planting: “We want online visitors to understand the journey and what the basis is for a True Garden,” says John. “It is all about experience and knowledge using the Holden Clough formula. It’s not about planting for tomorrow, it’s about planting for forever. If you follow our True Garden journey, you will have a garden for life. We will show you how to transform your space by choosing the right plants, the correct positioning and how to plant them.”

Holden Clough Nurseries

Holden, Bolton-by-Bowland Clitheroe BB7 4PF

01200 447615

holdencloughnursery.com

Open 7 days a week 9am till 5pm

‘It’s taken a lot of hard work, but it is an absolute privilege to be named as RHS Master Grower 2023’

Christmas at Northcote

Embrace the spirit of Christmas, and indulge in the festive feasts of Northcote

The twinkling lights, the festive decorations, and the scent of seasonal menus in the air all work together to transport you into a world of warmth and joy. It’s a time of year to gather your loved ones and count your blessings. So why not choose Northcote this Christmas?

The Northcote Christmas calendar and menus are now live on Northcote.com/Christmas

Gourmet

The perfect way to experience Northcote

Seeking the ultimate getaway for foodies or luxury hotel lovers? Look no further than Northcote. Indulge in exceptional culinary experiences and relax in luxurious surroundings. Innovative seasonal menus created by Michelin-starred Executive Chef Lisa Goodwin-Allen and wines matched from the award-winning wine list, offer a fine dining experience like no other. Spoil yourself or someone special with a gastronomic adventure at Northcote.

Breaks

It’s almost impossible to pigeon-hole Dr Selina Ellis-Gray, the creative powerhouse behind an exquisitely detailed story map that captures the rich tapestry of nature, history and culture woven into the fabric of the Pendle Hill landscape. This beautiful work of original art is a two-dimensional rendering of a four-dimensional story, reflecting the people, wildlife and stories of Pendle across the thousands of years it has stood as a touchstone for the communities that grew up around it.

Originally a city girl who was born and raised in Manchester, Selina completed her BA at Salford University and went on to gain a PhD from Lancaster while pursuing a career as a freelance designer, illustrator and artist.

Selina has always worked freelance as a commercial designer, illustrator and latterly, a toymaker, but also focuses on more creative, free-form artwork reflecting the natural world in her spare time.

THE STORY BEHIND THE MAP

Artist and designer Dr Selina Ellis-Gray relocated to the Forest of Bowland with her husband Martin, son Xander and dog Willow to immerse herself in the natural landscapes that inspire her work. Photography: CPictures.co.uk

From her studio just outside Waddington on the edge of the Forest of Bowland, Selina draws, paints, illustrates, creates and makes. Working with locally sourced or reclaimed materials, she employs sustainable design methods and techniques to try to make a positive impact on the local environment and community.

Selina works in mixed media, switching between hand drawing and sketching on paper and digital design platforms on her tablet or touchscreen digital easel.

‘There was an awful lot of reading and research, but during this phase I also started making sketches of people, places and wildlife which were then integrated within the map’

She was originally commissioned to create artworks for some interpretation boards at Spring Wood, near Whalley and was then asked if she could create a story map to bring together the multiple strands of the Pendle Hill Landscape Project. This rapidly became something of an obsession as Selina immersed herself in the landscapes, wildlife, folklore and people of Pendle. She started by superimposing the various layers of her story map on a standard Ordnance Survey 1:25000 scale map of Pendle Hill and building this into a four-dimensional chronicle of the hill through millennia of history.

“Once we’d got the basic reference piece mapped out, that’s when the fun started,” said Selina. “There was an awful lot of reading and research, but during this phase I also started making sketches of people, places and wildlife which were then integrated within the map as it began to take shape. We spent a lot of time building up layers of shape, colour, patterns, textures and form which we then built up into early versions of the actual map.

“I can see Pendle from our house, where I spent a lot of time just sketching the hill throughout the project. Its colours, textures and moods are constantly changing, and I tried to embody those qualities within the map.

“I feel like I developed an almost spiritual sense of connection to the hill, and this gave me a deep-time view of Pendle and the stories that are enmeshed within the fabric of this landscape.

“It really brought home the radical nature of where we live and the kind of people attracted to this landscape. The suffragette stories really affected me –particularly my namesake Selina Cooper. The struggles of these working-class women really resonated with me, and I felt a responsibility to tell those stories as a way to honour their work.”

The finished story map takes a deep dive into the rich history of Pendle Hill, combining

‘I feel like I developed an almost spiritual sense of connection to the hill, and this gave me a deep-time view of Pendle and the stories that are enmeshed within the fabric of this landscape’

words and pictures within an immersive interpretation of the famous landmark. The map

weaves together vivid descriptions of the landscape with intricate illustrations linking people to

places with poetry that captures the essence of place and its impact on the people who live and work on and around the hill.

Reproduced with permission from Forest of Bowland AONB: pendlehillproject.com/ explore-story-map forestofbowland.com

BLOOMING MARVELLOUS

Meadows on the upland farms of Bowland are being restored to their natural glory thanks to an expanding army of volunteers and enthusiastic involvement from the community.

Hundreds of people attended a series of events celebrating the Forest of Bowland’s beautiful upland wildflower meadows last year.

From foraging and herbal medicine to meadow art and wildlife walks, a packed programme of field-based activities attracted more than 300 participants throughout the spring and summer months.

Many of England’s natural wildflower meadows have suffered due to the intensification of farming in recent decades. Meadows are now harvested more frequently than in years gone by, with the first cut happening as early as May –before most species of wildflower have had the chance to set seed. These fields are often cut two or three times a year to provide hay or silage to feed cattle and sheep through the winter.

But we’re fortunate in the Forest of Bowland to have a growing number of pristine meadows where wildflowers continue to flourish thanks to the survival of more sympathetic farming methods.

These fields are left to their own devices, creating a riot of colour

Photography: Richard Oughton

through the peak flowering months of June and July, when a succession of northern upland flora like meadow crane’s-bill, globe flower and native orchids burst into bloom.

This is when the Bowland Hay Time project welcomes visitors to the fields to learn more about these delicate ecosystems by trying their hand at a range of traditional rural crafts.

Now in its 11th year, Hay Time has restored some 200 hectares of wildflower meadows across the AONB. Working with schools, guides, scouts, landowners, farmers and community groups, successive

programmes have taught people how to collect seed, grow plugs, scythe, manage meadows for pollinators and create mini meadows.

Last year’s Hay Time events included using eco printing techniques to decorate calico tote bags with natural pigments from wildflowers gathered in the fields, and making beautiful ceramic tiles inspired by the flora of the meadows.

As the meadows hit their peak in early July, nearly 200 people attended the Forest of Bowland’s annual celebration of National Meadows Day at the Gathering Fields, near Dolphinholme,

‘A group on a foraging and herbal medicine workshop harvested elderberry, rose hips, blackberries and hawthorn from the hedgerows bordering the hay meadows’

where Helen Leece has lovingly restored a large meadow at her family farm on the western edge of the Forest of Bowland. A packed programme of events and demonstrations included mindful meadow walks, wool spinning, scything, willow weaving and butterfly and bee identification sessions.

Finally, as summer gave way to autumn, Helen led a group on a foraging and herbal medicine workshop where participants harvested elderberry, rose hips, blackberries and hawthorn from the hedgerows bordering the hay meadows.

This autumnal bounty was then combined with spices, brandy and glycerol to create a herbal elixir packed with natural goodness to help keep winter ailments at bay.

Helen, from the Gathering Fields, said: “I think people have been genuinely inspired by the events this year, certainly a wide range of ages have visited. The youngest meadow enthusiast is just four years old, and he can’t wait to get here for another meadow visit. It’s been a joy to host artists, writers and health specialists. I feel very lucky to be able to work with our native wildflowers in such a creative way.”

Bowland Hay Time officer Carol Edmondson said: “I think this year’s events really helped people immerse themselves in the wonderful wildflower meadows we are lucky to have in the Forest of Bowland.

“Walking through a hay meadow in early summer is a wonderful experience but showing people how to engage more deeply with the ecosystem takes things to a different dimension.

“That’s when people really start to feel a deeper connection with nature and develop a real passion for nurturing and protecting it.”

Reproduced with permission from Forest of Bowland AONB forestofbowland.com

A PLACE OF VISIONS…

Here is an evocative piece of writing by award-winning poet Seán Hewitt, who chose Pendle Hill as his subject. Photography: Graham Cooper

Pendle Grammar is a specially commissioned poem by Seán Hewitt, who won the Laurel Prize for poetry in 2021 for his collection Tongues of Fire.

The prize dovetails and partners with the Ginkgo Prize which rewards the best single poem. This poem was commissioned by the National Association for

AONBs, where each winning author wrote a new poem celebrating their chosen Area of Outstanding Natural Beauty. We were delighted that Seán

PENDLE GRAMMAR

This is a place where language could be made anew. In the damp field –mist, a cow lowing with the cold, the red house with the golden clarion on the weathervane turning slowly, turning again, seeking its direction, its steady thrilling sureness. Place of visions and clear water, fresh with weather; place of gatherings where the loose lines of talk have weaved over years into plots, and we walk up into it, knees quaking from the climb, the peat regrowing, knitted back like a blanket over the hill. A clear day above the clouds, so there’s a light

you don’t know is there until you walk up into it, into the big collective dream over the towns where the sun and cloud and weather all unite then rebel, revolt and tumble down, shaking themselves out through a new grammar spoken here by suffragists and socialists and preachers; not his, or hers, or theirs but something else: the hill’s hill, the water’s water, the path-making shift up Pendle tells us how to call it: the land, the history of it, no longer his, or hers, or theirs, but ours.

Seán Hewitt

Reproduced with permission from: Forest of Bowland AONB forestofbowland.com

chose Pendle Hill in the Forest of Bowland AONB. The poem also features in the Pendle Hill Story Map.

here

EXPERIENCE EVERYTHING

Whether you’re local or travelling from afar, Everything Retreat really does have all you need for a totally luxurious break.

Surround yourself with pure indulgence to relax, rewind and re-connect with nature – this retreat is truly a vision that has come to life for Ribble Valley entrepreneur Louise Monk. Attracting visitors from all over the UK to the stunning rural idyll that is the Ribble Valley, Everything Retreat is a quiet countryside hideaway that has luxury, wellbeing and relaxation at its heart.

The retreat, quite literally, offers everything, as Louise explains: “I wanted to create a place where people could relax, go for walks, discover fabulous food and enjoy the peace and tranquility of a wellness retreat.

“I also wanted to support local businesses along the way, collaborating with artisan makers, restaurants and services – so that’s why it’s called Everything Retreat!”

Tucked away in the rolling rural Ribble Valley hills, Everything Retreat really is a haven where the outside world seems to grind to a slow, quiet halt. As you draw up to the huge electronic gates that glide silently open, guests know they are set for a very special experience.

Within the grounds, with blossom trees swaying in the summer breeze and abundant wildlife, you are greeted at the reception that is first port of call for arriving guests, who as they check-in, will find themselves with a chilled welcome drink in hand.

Since the official launch of the retreat last year – an event attended by local dignitaries and VIPs – Everything has been attracting visitors across the length and breadth of the country: “We have people coming from London and even Cornwall – you can’t

A perfect getaway to restore and re-connect, Everything Retreat definitely needs to be seen to be fully appreciated

get much further than that,” says Louise.

“We are thrilled to be able to attract visitors here to see the sights and sounds of the Ribble Valley. We have so much to offer in terms of walks and wildlife, attractions such as Clitheroe Castle and Holmes Mill and restaurants who we have great relationships with, such as Yu and Northcote.”

It’s been an interesting and inspirational journey for Louise, who is passionate about the retreat’s wellbeing and wellness credentials. Whether that’s attending a yoga-focused break run by retreat leaders, creating wellness in the workplace via a themed retreat or just a private visit where guests can revitalise and re-connect in a quiet place, Louise and her team will ensure you have – everything!

“Retreat leaders and guests can create whatever they want – they have the freedom to use the space as they wish,” says Louise. From exercise classes to electric biking, wreath-making to wine-tasting, Everything Retreat is open-minded as to how potential visitors can use the space, which now incorporates the Balance Bar, where guests can get together and relax:

“As Everything Retreat is very much about wellbeing, our ethos is ensuring that life is all about balance – hence the Balance Bar.”

At the moment the bar serves drinks and light-bites including cheese and charcuterie boards along with afternoon tea and

the warmer months will see BBQ and pizza evenings for guests.

Accommodation at Everything Retreat reflects the calm and quiet countryside surroundings with a series of stunning lodges nestling around a pond overlooking the rolling hills of the valley.

There is a unique collection of themed lodges alongside the retreat’s beautiful Signature lodges, all featuring luxurious interiors with log burner and outdoor hot tubs where guests can sip a sundowner and reflect on their day as dusk falls.

Whether you’ve spent the day exploring the Ribble Valley, hiking in the hills or on an organised retreat focusing on yoga and exercise or wellbeing in the workplace, Everything Retreat will ensure your stay is perfect.

If you are interested in organising and leading a retreat, or if you’re a business keen to keep your workforce well to optimise output, please contact Louise.

EVERYTHING retreat

Everything Retreat

Primrose Hill Mellor BB2 7EQ

01254 965095

hello@everything-retreat.com

everything-retreat.com

everythingretreat

‘Whether you’ve spent the day hiking in the hills or on an organised retreat focusing on yoga or wellbeing in the workplace, Everything Retreat will ensure your stay is perfect’

‘The retreat has been attracting visitors to the Ribble Valley from all over the country. We have people coming from London and Cornwall’

As a leading independent school, Stonyhurst has been educating girls alongside boys for more than two decades. At Stonyhurst parity is ensured across the board in terms of opportunities. Girls’ sport is very robust – there is a real girls’ sporting culture that has been developed over the years with one of the school’s Year 13 girls recently representing England in the Women’s Six Nations Rugby squad.

IN A CLASS OF ITS OWN

Imagine an education that would give your child a broad curriculum that promotes knowledge and confidence and a co-curricular timetable that develops life skills and lifelong friendships. You would think any school would be hard-pressed to deliver on all those aspects. Well, think again. Stonyhurst is the only school in the county to feature in Tatler’s Schools Guide and where pupils aged three to 18 years are given opportunities in abundance, enabling them to experience all that the school has to offer in terms of academic development as well as cultural, artistic, charitable and sporting progression.

Stonyhurst is in a beautiful part of the Ribble Valley with more than 430 years of tradition. Children attend from all over the world, from Mexico, Madrid and Hong Kong to name but a

few. Having a dynamic, broad outlook has always been part of the Stonyhurst Jesuit tradition. For local Lancashire families, Stonyhurst gives parents the opportunity to send their child to a globally diverse school with a strong family identity and alumni network. Children boarding at Stonyhurst experience a seven-days-a-week school, a true home-from-home where they learn to live with others, in a community where diversity is celebrated, tolerance is promoted and an ethical and spiritual core is at the heart. The school offers a broad and balanced curriculum which, from Years 5 and 6, are taught by subject specialists. For example, timetabled drama, swimming, dance, instrumental music, drama, French, Spanish, German and Latin are all part of the curriculum. Stonyhurst, therefore, sees a good number of pupils joining at this stage in their

education. In the College, three routes of study, including the International Baccalaureate and Cambridge Technical Diploma are offered, in addition to traditional A levels, enabling the school to cater to a wide range of learning styles and interests. Stonyhurst’s campus and facilities support its broad curriculum, where pupils have access to its magnificent historical museum and archives, the oldest collection of museum objects in the Englishspeaking world, in addition to an operational observatory, world-class tennis dome, ninehole golf course, swimming pool, dance studio, Astroturf and professional on-site theatres. A Jesuit education at Stonyhurst is about the formation of the whole person, both inside the classroom and more broadly, through the co-curricular experiences that help young people to form their characters and identify their purpose in life.

Children thrive in a highly creative learning environment that prolongs their childhood in the most positive sense at Stonyhurst’s Prep School. For children joining from the state sector, it provides a much cherished ‘middle school’ option, (Stonyhurst St Mary’s Hall goes up to Year 8) to allow the children to make a much happier transition from junior to senior education. There is so much more to explore beyond the four walls of a classroom and Stonyhurst has both the appetite and expertise to maximise every opportunity for every child. By nurturing well-rounded individuals, Stonyhurst prepares its pupils to thrive in all aspects of life and to make a positive impact on their communities by becoming ‘men and women for others’.

Contact admissions for more information: Stonyhurst Clitheroe, Lancashire BB7 9PZ 01254 827073 admissions@stonyhurst.ac.uk stonyhurst.ac.uk

Stonyhurst College and Stonyhurst St Mary’s Hall gives pupils the opportunity to shine in an international learning environment that supports a broad curriculum

A SUMMER OF SHAKESPEARE

Celebrating 400 years of Shakespeare’s First Folio, Stonyhurst College is set to launch a unique exhibition showcasing objects from its archives, which all have links to the author’s plays

Stonyhurst Museum and Archives will host an exhibition this summer, ‘Folio 400: A Summer of Shakespeare’, a rare opportunity for the public to view Stonyhurst’s very own copy of Shakespeare’s First Folio, as part of the 400th anniversary celebrations of it printing worldwide.

The display will explore the stories behind 40 objects each

of which have unique links to the plays that feature within the First Folio. The focal point of the exhibition will be Stonyhurst’s copy of an original First Folio, which will be exhibited in the historical ‘Do Room’.

The display will touch on the significance of St Omer’s Jesuit drama, and the part played by Jesuit relics from all over the world, and their influence on the dramatic performances

for which Stonyhurst College was so famous.

In 1623, it is believed 750 copies of the First Folio were printed, seven years after the death of the author. It was the first printed edition of Shakespeare’s collection of plays and just 235 copies are known to have survived with 50 books still in the UK. Stonyhurst College holds one of these within its archive, which has the oldest

collection of museum objects in the English-speaking world. One of the objects on display at the summer exhibition is a caiman, a South American relative to the alligator. This specimen was captured by naturalist, Charles Waterton, a pupil of Stonyhurst in 1796. Shakespeare’s Anthony and Cleopatra features an amusing exchange, between Antony and Lepidus, central to the politics of the play. The crocodile represents Egypt, and the conversation reveals their lack of interest in the animal’s cultural significance in any other terms but their own as they pursue the conquest of Egypt for the Roman Empire. To enable wider access to Shakespeare’s folio, Stonyhurst has invested in a new museum case, which will bring the First Folio into the heart of the College for pupils to access. Teaching staff will draw up lessons around it, enriching the curriculum. The pages of the Folio will be turned daily so pupils can read through the plays in short bursts.

TICKETS:

‘Folio 400: A Summer of Shakespeare’ will be open to the public through a ticketed event from 7th July every Friday and Saturday until 17th August 2023. To book tickets visit: stonyhurst.ac.uk/about-us and click Folio 400.

stonyhurst.ac.uk

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.

CELEBRATIONS ALL ROUND

The team at michelle.b are celebrating! Founder Michelle Berkins reflects on what an incredible time they have experienced since the launch of the business 18 years ago

It is testament to Michelle Berkin’s enduring, elegant sense of style that her fashion business continues to go from strength to strength. Celebrating 18 years, michelle.b, in the heart of Barrowford, has from the outset, been renowned for its classic worldwide brands. Today the likes of Weekend Max Mara, Riani, Vilagallo, Marc Cain, Ottod’Ame, Hale Bob and Moschino feature in the michelle.b portfolio.

Despite changes in trends, over the years Michelle has continued to wow customers with her diligent choice of personally selected stock: “When I first started out, I used to go to Paris and London to buy but now most of the European fashion houses have bases in London.

“Back then customers would come to michelle.b for a really special ‘black tie’ dress. We stocked Jenny Packham, Roland Mouret and Missoni – all the top labels.

“It was very much investment dressing and while that still remains, today ladies want their outfits to work a lot harder –they buy a beautiful dress that can be worn with heels or trainers that will will take them to the races or out to supper with friends,” explains Michelle, who previously spent 20 years as a textile designer.

“I had intended to go into interior design but that all changed when my husband Kevin bought me the Barrowford shop as a surprise. He just gave me a set of keys and I spent nine months restoring it.

“It just lent itself to fashion – I did all the interior design and we had a fantastic opening night with doormen in red tuxedos and a band!”

Fast forward almost two decades and Michelle can’t believe just how successful her venture continues to be: “I still have some of my original customers – they are very loyal. The shop has become a real social hub. Some customers will just pop in for a chat and a coffee, which is lovely.”

Michelle and the seven-strong michelle.b team are now looking forward to celebrating their anniversary: “You see other shops closing but we are thriving and I am very grateful for that. I can’t believe how quickly the time has flown by – it’s been an incredible journey!”

michelle.b

2/3 King Edward Terrace Gisburn Road

Barrowford BB9 8NJ 01282 605060

michellebshop.co.uk

REFINED COLLECTIONS

The latest seasonal collections have arrived at Scruples 1984 and as always, the line-up includes exclusivity and consistency of phenomenal quality.

With outstanding brands, Scruples’ current collections include smart casual, comfortably edgy and ultimately eyecatching, whilst the bespoke aspect of made-to-measure tailoring really sets the bar of the highest quality.

Each year Scruples 1984 founder Stephen Collins and store manager, son-in-law Tom Orrell embark on their buying expedition to Milan where they personally select labels that are globally recognised

as being the ultimate in cut, calibre and class.

Tom and Stephen recently introduced Canali, one of the most prestigious, luxury menswear suiting brands in the world and a fantastic addition to the Scruples portfolio.

Tom explains: “We are thrilled to offer our customers such an

exclusive opportunity from Canali, which produces stunning suits in fabulous Italian cloths. It is a real accolade for us to have Canali on board.”

Establishing the store as an industry leader in terms of its collaboration with European fashion houses, each season Scruples 1984 sees the arrival of new fabrics for bespoke tailoring. Since its foundation, Scruples has become renowned for exquisite made-to-measure suits, having its own exclusive, in-store tailoring brand Rupert Totti, that features first-class performance fabrics.

At Scruples Tom and Stephen have direct access to some of the world’s best cloths including Loro Piana – a name that

graces the exclusive malls of Dubai and Monaco.

To showcase the quality of Loro Piana, Scruples regularly stocks seasonal one-off pieces that are representative of what clients can have in their own personal collection.

“We have them made to showcase the fabrics and the quality of the tailoring. These are really exclusive garments –made as single pieces that can be mixed and matched. If customers come into the store and they like what they see, they can have these bespoke pieces made especially for them,” explains Tom.

Exploring the in-store casual collections, Scruples 1984 has Hand Picked Jeans, likened to Jacob Cohen denim – featuring fabulous lightweight, stretch fabric in a beautiful palette of colours, which are great teamed with stand-out shirts by Guide London, Emanuel Berg, Claudio Lugli and ETON – renowned for their eye-catching, playful designs. Other names include Tramarossa, Belstaff, Mackage, Paul & Shark, Vilebrequin and Parajumpers with Herno & Richard J Brown beckoning from August 2023 for the autumn/winter season. The store also stocks accessories including exquisite Elliott Rhodes belts and pocket handkerchiefs as well as exclusive Jeffery West footwear and Scruples’ own ‘design your own footwear’ experience –choose from up to 50 styles and 50 fabrics.

To see all the latest collections, call into Scruples 1984 to meet Tom and the friendly team –they will be delighted to see you!

Call in to meet the team at Scruples 1984 and discover world-leading, luxury menswear brands in the heart of Barrowford

‘Each year Scruples 1984 founder Stephen Collins and store manager Tom Orrell embark on their buying expedition to Milan’

EMPOWERED VISION FOR PREP

Westholme thrives on its uniqueness and is pioneering its own educational philosophy, writes Meena McDonald

Following the tremendous success of the INSPIRED Sixth Form, Westholme is delighted to announce the launch of its new educational philosophy for the EMPOWERED Prep for children aged four to 11. Dr Richard Robson, Principal at Westholme, launched the INSPIRED vision for the Sixth Form two years ago, which clearly outlined a unique educational philosophy for students aged 16 to 18 and it is now thriving and full to capacity. With such powerful validation of the philosophy, Westholme is set to achieve the same results with the EMPOWERED vision as numbers are rising rapidly.

The academic approach is made up of six pillars which underpin the educational structure of the school with each cluster attributed equal status:

• Sports

• C reative Arts and Technology

• Performing Arts

• M aths and Science

• World Languages

• Humanities and Social Sciences

Dr Robson commented: “The philosophy is all about providing structure, clarity and focus for every pupil, parent and teacher to follow. It is part of our DNA, underpinning our ambition and freedom to encourage, nourish and provide an enriched environment for every pupil to thrive to their full potential. The structure consolidates and champions our philosophy, and the balance of the six pillars delivers unrivalled holistic excellence for each pupil.”

So, what does the EMPOWERED vision for Westholme look like?

Each letter carries a powerful statement which underpins the philosophy of the school.

E = Extraordinary beginnings

Incorporating the unique Westholme values of a warm and welcoming family atmosphere, small classes, nurturing individuality, fostering friends for life and thriving in a dynamic and stimulating environment.

M = Maximise individual academic potential

Creating a Prep curriculum which maximises each pupil’s academic potential, fostering intellectual, imaginative and independent thinkers. The school’s dynamic curriculum introduces every element of the six pillars to each pupil from the age of four – a unique opportunity only available at Westholme.

P = Pioneering educational philosophy

Achieved through Westholme’s 21st Century Essential Skills (21CES) which sow the seeds of a strong work ethic and emotional intelligence from the minute they arrive at the school, developing each pupil’s initiative, critical thinking, communication skills, confidence, leadership skills and so much more.

O = Our communication promise

The school communicates with parents and carers of each child on a personal level, even inviting them to have lunch with their child. The new bespoke Westholme app, which will launch in the next academic year, will also enable real time communication with parents.

W = Wholeheartedly empowered

Being involved in a whole range of activities develops new passions and ventures, which are encouraged through award schemes throughout the school. The Singleton Award dedicated

to the Prep, recognises the commitment of each pupil and provides them with skills they can utilise in the outside world.

E = Entrepreneurial enterprise

Embracing the entrepreneurial spirit of the school through specific educational programmes such as real-world financial education as well as strong links with local charities and businesses to enrich the education of the pupils.

R = Rural experiences

The Prep pupils experience the stunning and nurturing rural surroundings of the Westholme environment on a daily basis, living by the school moto, ‘Mens sana in corpore sano’, a healthy mind in a healthy body, experiencing an amazing array of opportunities with outdoor pursuits, the forest school, the mud kitchen, ravine walks, the outdoor school and storytelling.

E = Exceptional resources and facilities

Every pupil at the school has access to the full range of advanced facilities and resources from the age of four to 18, including the professional theatre, recording studio, photo infinity wall, art studio with kiln, science labs, 3D printing technology and swimming pool, along with specialist teachers for French, music, computers, sports and drama.

D

– Difference is Westholme

A defining feature of the past 100 years of the school is its pioneering spirit. This has resulted in the school expanding in its current centenary year to 800 pupils, yet retaining every ounce of its nurturing and wholesome spirit. The difference is simply Westholme. Dr Robson concludes: “The authenticity of the school permeates through every aspect and is tangible with each pupil. We develop altruistic pupils who are happy in their individuality, polite, interesting, friendly and have a genuine belief in themselves. With the unrivalled holistic excellence the school offers, the difference is powerful and transformative!”

Come and find out why there really is no Prep like Westholme.

Please contact: registrar@westholmeschool.com

Westholme School

Wilmar Lodge, Meins Road Pleasington BB2 6QU 01254 506070 westholmeschool.com

ONE HUNDRED AND TEN YEARS…

Discreetly located right in the heart of historic St James’s, The Stafford London hotel has long been renowned as a haven of curated luxury – in many ways, one of the last remaining bastions of great British hospitality

The Stafford’s story starts back when numbers 16 to 18

St James’s Place were originally built as private residences, sometime in the 17th century.

Number 17, most famously owned by Lord and Lady

Lyttelton, remained in the family until 1849, when Lady Lyttelton, daughter of the then Earl Spencer, became a nanny to the children of Queen Victoria.

In the years that followed, the house changed hands many times, before becoming the Richmond Club Chambers. It

later became St James’s Palace Hotel with The Stafford Club –which, at the time, was housed in number 18. In 1912, the hotel was extended to include number 16 and The Stafford Hotel was born.

No visit to The Stafford would be complete without visiting

the 380-year-old wine cellars, built in the 17th century by Lord Francis Godolphin, which, much like the hotel standing above them, have had many uses over the years. It is reputed that certain doorways used to lead directly to the Palace of St James’s – albeit that they are now long since blocked up. During WWII, the cellars were also utilised as an air raid shelter. The hotel itself served as a club for American and Canadian officers stationed in London and today a fascinating museum of artefacts can be found in the cellars, seemingly left in situ by the officers from their time at the hotel. Today, the working cellars hold 8,000 bottles of the finest wines, including many rare and precious vintages.

Above ground, it would be impossible to talk about The Stafford London without mentioning The American Bar, one of only two of the original American Bars left in London to retain the name, created to cater for the first mass influx of travellers from the US in the 1940s. As well as its signature serves, The American Bar is perhaps best-loved for its décor, 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.

With such a rich history, there are more than a few incredible other stories that abound about The Stafford London. One of the greatest stars of the silver screen, Bing Crosby, would regularly stay at The Stafford when he was in the capital. As a

‘One of the greatest stars of the silver screen, Bing Crosby, would regularly stay at The Stafford when he was in the capital’

passionate golf player, Crosby would frequently challenge the then General Manager and keen golfer, Simon Broome, to a game, with ashtrays used as holes. The games would start at the reception desk and end in The American Bar, where one particularly wild shot –history is vague as to whose it was – smashed a mirror. Crosby once also challenged Broome to see who could chip a ball into nearby Green Park from the steps of The Stafford –meaning there could still be some stray golf balls hiding on the roofs of the buildings opposite the hotel!

In later history, another famous American, US President Ronald Reagan, stayed at the hotel before his election, whilst visiting friends who lived nearby. The story that sticks strongest in the hotel’s history books, however, comes from when a very tired American guest turned up at the hotel after an intercontinental flight, telling staff that he didn’t want to be disturbed, including by any telephone calls. Respecting his wishes to the letter, when a call was received from Washington asking to speak to the guest, the hotel staff politely, but firmly, refused. Several more calls came through, and each time the caller was gently and apologetically rebuffed. Eventually, a car from the US

Embassy screeched up outside the hotel, where upon staff were asked to wake up the guest as he had an important phone call from America. There followed the immortal words from then then Head Porter, Colin Short: “I don’t care if it’s the President of the United States!” As it turned out, that’s exactly who it was –the guest was George Schultz and President Ronald Reagan was phoning him to ask him to become Secretary of State.

the Stafford Collection, Stuart Procter, under whose tenure the hotel has enjoyed welldeserved success. A highly experienced hotelier with an unrelenting passion for the industry, Procter is respected by staff and guests alike for his accessible managerial style and down-to-earth approach. Procter originally took over the helm at The Stafford London in 2006, at the tender age of just 29, taking on the responsibility of overseeing the £26 million-

Whilst these stories have lived long in The Stafford London’s list of legends and tales, what is undeniable in the hotel’s recent history is its endurance and appeal. Whilst a committed and expert team has ensured that The Stafford London remains a five-star hotel of choice, credit must be given to Chief Operating Officer of

pound development of The Stafford Mews – a building separate from the main hotel, set off from the courtyard and accessible by its own private lobby, with 26 spacious suites built to offer the security and the independence of a private residence right in the heart of central London, as well as an extension of The American Bar.

Procter left the hotel in 2011 to work on other ventures, but made a welcome return just four years later, in time to oversee the multi-million-pound renovation of the hotel’s historic Carriage House Suites, followed by the launch of The Game Bird, refurbishment of The American Bar and Main House Rooms and the launch of Norma, the Stafford Collection’s first stand-alone restaurant. The idea of keeping the past alive through modern updates and refurbishments, is something The Stafford London has long excelled at. Whatever the future holds – and if the past 110 years are anything to go by, then it surely must be a glorious future indeed. Here’s to the next century.

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

‘The guest was George Schultz and President Ronald Reagan was phoning him to ask him to become Secretary of State’

HOME ON THE EDGE OF THE WORLD

Norway, the country of pristine coastlines, rugged mountains and clean fresh air by the lungful. Where winter sees famously short days, challenging temperatures and bracing winds – yet the summer sees long days, the midnight sun and plush green landscapes. It’s a country of contrasts. Norway is also a country that has long looked after its environment, they lead in renewable energy, recycling and sustainability. There is no compromise with its fishing practises either – fishing is a huge part of the country’s economy and is respected. From quota, to condition to laws on by-catch – every detail is thoroughly managed.

Gastronomy has played an important role in Norway for generations, too, though perhaps little was known of it over here in the UK, until recently, that is.

Norway’s Bocuse d’Or culinary team once again reached the podium at the internationally acclaimed Bocuse d’Or competition in 2023. The country maintained its position as the country with the most medals in the competition’s history, even ahead of gastronomically-gifted France. Next year, the Norwegian city of Trondheim will host the Bocuse d’Or Europe selection finals 2024, further establishing the country’s passion for haute cuisine. With Trondheim and Trøndelag announced as the European Region of Gastronomy 2022, it’s all going on.

The Michelin guide has noticed Norway for quite a few years now, and for a country with a population of five-and-a-half million or so, the country fares well in the guide. Maaemo, perhaps one of the most famous three-Michelin starred restaurants in the world, can be found in Oslo, and there are a dozen one-Michelin stars and one at two-Michelin stars. If you are a lover of nature

A collaboration between chef Valentine Warner, Trond Melhus and Ingunn Rasmussen offers a four-day escape like no other. Welcome to Holmen Lofoten, writes Claire Bosi

Photography: Steffen Fossbakk

Photography: Christian Banfield

Photography: Dan Mariner

and fine food – Norway could be your next travel destination! And, if you love an adventure, great company and good food, you should head to the top left-hand corner of Norway –above the Arctic Circle. A place of mountains, fishing villages and sandy beaches. You should head for the outer edge of the Lofoten islands – and the tiny island of Moskenes. This is where you will discover Holmen. Holmen Lofoten is a small, family run hotel and seasonal restaurant. It is open midFebruary to mid-December. It was created by Ingunn Rasmussen, a fisherman’s daughter, who spent her childhood on the island, where her family fished, foraged and

played. Ingunn became the co-owner of Holmen, along with Trond Melhus, two decades ago, and has transformed the small hotel into an oasis where the stories and cultures of Lofoten can be told.

Holmen is a place where you are encouraged to switch off and breathe. Ingunn and her family have created an environment that celebrates the environment. A dramatic setting that sees all the elements of every season. A place where you can reconnect with the nature that surrounds you, recharge your batteries and reawaken your mind. It is literally your home, at the edge of the world.

‘The chef saw a visceral place of beauty, community and deliciousness. An analogue world, far from the digital mayhem of modern life. Where nature floods the soul’

KITCHEN ON THE EDGE OF THE WORLD

A unique place like Holmen, requires uniquely gifted people. Those who are as invested in delivering a once-in-a-lifetime experience for guests who have made the journey to the Arctic Circle. And it just so happened they found this through a television series.

‘Valentine Warner Eats Scandinavia’ was a show

broadcast on the National Geographic channel. Having watched his show while travelling through Korea, the proprietors of Holmen knew they had discovered someone special – someone who understood nature, wild food and wild places – a chef with an ethos about food and nature that matched their own. They wrote to Valentine Warner to see if there was some way they could collaborate.

As a youngster, Valentine’s curious mind led him to become fascinated with Scandinavia, in particular with Norway. The forests, the ice and the sea, architecture, traditions and fairy stories – Valentine Warner knew that he had an inner calling to come and explore the country and its archipelagos, as soon as he was able.

When Ingunn and Trond reached out to Valentine, he felt it ‘was no less, than a dream come true’. The chef saw a ‘visceral place of beauty, community and deliciousness. An analogue world, far from the digital mayhem of modern life. Where nature floods the soul’.

Photography: Ed Schofield

Photography: Ed Schofield

Photography: Dan Mariner

Photography: Sam Walton

Photography: Ed Schofield

Kitchen on the Edge of the World was created. A project between Valentine Warner and Ingunn, held just a handful of times every year, that offers a four-day escape from everyday life, like no other.

The abundance of wild foods in the region dictates the cuisine at Holmen. Here, they unashamedly celebrate seasonality and locality. From whole, freshly landed cod to baskets of foraged mushrooms, roasted local goat, bowls full of lingonberries, to seaweeds and lichen. The wild and natural landscape and the clean, bountiful sea is Holmen’s larder, and to emphasise and share their ethos even further, Kitchen on the Edge of the World invite guest chefs and mixologists to come to Holmen and deliver guest experiences over a programme curated, and hosted, by Valentine Warner himself.

‘Visitors have commented on the wild experience of returning to the restaurant, exhilarated by a mountain walk, with wet hair and rosy cheeks, to be met with a hot lingonberry punch’

The accommodation for your visit comprises several converted fishermen’s cabins, comfortable, rustic-chic and individual, with views over the breathtaking natural landscapes. There are no televisions, radios can be offered should you wish –however guests are encouraged to use the sounds of the weather and local wildlife as their soundtrack for the retreat and to fully absorb themselves with their unique environment.

Guests who come to Holmen to join the Kitchen on the Edge events are invited to join Valentine Warner and his fellow chefs, in hiking through the area, fishing, hunting and foraging after breakfast. On return to the hotel, guests are then treated to a programme of unique masterclasses and cooking demonstrations held by the visiting guest chefs and

‘Guests are encouraged to use the sounds of the weather and local wildlife as their soundtrack for the retreat and to fully absorb themselves in their unique environment’

mixologists. Fancy crafting your own knife while there? There is a forge at Holmen too, where guests can take part in making their ultimate kitchen keepsake. Adding to the experience are invited speakers who have their own specialities. It could be art, film-making, nature, yoga –the experiences are created of holistic moments all at a pace that is not rushed, nor overwhelming. Of course, the sometimes-temperamental weather patterns can dictate some of the outdoor activities such as fishing, but guests have commented on ‘the wild experience of returning to the restaurant, exhilarated by a mountain walk, with wet hair and rosy cheeks, to be met with a hot lingonberry punch and the smell of roasting meats’. Overall, Kitchen on the Edge of the World celebrates the sensitivity in the relationship between where we live and what we eat. Nature determines absolutely everything on offer at Holmen from your daily activities to the food you will be served that evening. Guests share in every stage of bringing the outdoors inside and are encouraged to be ‘as energetic, or still as you please’ but leave the island ‘as fresh as the sea spray, as calm as the shimmering aurora and with a feeling of being very much alive’.

holmenlofoten.no

Photography: Holmen Lofoten

Photography: Ed Schofield

Photography: Ed Schofield

Photography: Dan Mariner

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.

Pictured: William Whitaker

Cookery School

Want to change the way you cook forever?

Our tutors will nurture your natural passion and enjoyment of food. Whether you are a beginner wanting to learn new skills or a confident cook, our cookery courses offer unequalled standards of tuition and cuisine which will take your skills to the next level.

www.northcote.com/cookery-school/

WORLD CLASS EXPERIENCE

The Yeatman, Portugal’s first luxury wine hotel in Porto, has timeless elegance, stunning views over the Douro and showcases the best of Portuguese wine and gastronomy

The Yeatman occupies a unique location, situated on a hill with breath-taking views overlooking the River Douro and the historic city of Porto, one of Europe’s great wine capitals, the city which gave its name to Port and a UNESCO World Heritage Site. The first luxury wine hotel in Portugal, The Yeatman provides a natural link with Port wine, due to its privileged position set among the Port wine cellars in the historic Port wine district, and its family links with the Port wine industry.

The Yeatman showcases the best of Portuguese hospitality, wine, gastronomy and culture through a luxurious, worldclass experience – the ultimate destination hotel recounting the story of northern Portugal and providing an authentic sense of place.

‘Chef Ricardo Costa’s inspiration comes from the wealth of dishes in the realm of Portuguese cuisine – a rich culinary heritage developed over the centuries’

Each of the hotel’s 89 bedrooms and 20 suites provide elegant and comfortable accommodation offering prime views from the sliding glass doors, which lead onto the room’s private terrace or balcony, overlooking Porto, the gardens and the River Douro. There is a choice of exciting books about wine, travel and Portugal and each room is linked to a Portuguese wine producer – table wine or Port wine – part of a sophisticated wine programme involving over 100 wine partners, who have given their name and decorative elements to a bedroom and whose wines are listed on The Yeatman’s award-winning wine list.

The Yeatman is also a cultural experience where you can take in several exhibitions covering Portuguese topics – from the cork exhibition, to Portuguese cockerels, sacred art from the Age of Discovery, old Iberian

Peninsula maps, the history of Porto and Vila Nova de Gaia, world historical events and the Iberian Peninsula, the wine regions of Portugal and black and white photographic collections featuring Porto and the Douro.

The wine cellar introduces the wealth and breadth of Portuguese wines by their region, style and grape varieties, housing the largest collection of Portuguese wines in the world, testimony to the diversity of styles and great winemaking tradition in Portugal. Weekly wine dinners, co-hosted by a wine producer, present five wines and their food pairings in an exceptional and unique dinner created by Chef Ricardo Costa. Other wine related activities include a selection of wine tastings, tailored masterclasses as well as events.

The Yeatman’s Wine Book contains the complete wine list with 1400 references and

35,000 bottles, 96 per cent of which is composed of Portuguese wine. It features in the hotel’s food and beverage outlets, with over 100 wines by the glass. Since wine lovers enjoy eating well, gastronomy is a central feature of your stay at The Yeatman. The Yeatman’s Gastronomic Restaurant is renowned for its gastronomy and two Michelin stars. Under the helm of Executive Chef, Ricardo Costa, from Tuesday to Saturday, the Restaurant serves a choice of two extensive tasting menus at dinner, the first of which includes fish, meat and seafood and the second offering a vegetarian menu. Ricardo Costa’s inspiration comes from the wealth of dishes in the realm of Portuguese

cuisine. A rich culinary heritage developed over the centuries, which began with the voyages of a seafaring nation during the Age of Discovery in the 14th Century – travelling the world discovering new lands and shipping routes and bringing back a taste of new culinary ideas and ingredients. Chef Ricardo shares The Yeatman’s mission to showcase the best of Portugal, in recreating Portuguese flavours and dishes with contemporary flair, modern techniques and exceptional produce. Drawing from the huge range of Portuguese products and ingredients including a wealth of fish and seafood, he creates an innovative seasonal tasting menu, taking us on an unforgettable, gastronomic

dining experience around Portugal.

Choosing from the wealth of wines in The Yeatman’s award-winning wine cellar, apart from the complete wine list, one can choose between two wine supplements to pair with each menu and dish, or from The Anthology, a further selection of wines by the bottle. These wine selections are chosen by the Wine Director, Elisabete Fernandes, completing the gastronomic journey through Portugal’s varied wine regions. There is also a non-alcoholic drinks supplement created to pair with these menus. The Orangerie Restaurant at The Yeatman, open for lunch and dinner, serves dishes created by Ricardo Costa from seasonal dishes to some of Chef’s favourites. There is also a children’s menu and on warmer nights in the summer you can dine outside

‘The Yeatman showcases the best of Portuguese hospitality, wine, gastronomy and culture through a luxurious, world-class experience’

on The Yeatman’s terraces. The ambience in each of the signature restaurants is atmospheric since the views present Porto and the River Douro in the evening glow of the twinkling city lights and night sky.

Named after renowned Port shipper, Dick Yeatman, and with the atmosphere of a private club, at Dick’s Bar & Bistro you can peruse some of Dick’s memorabilia and choose your table according to your dining preference. Choose from an informal menu of dishes and appetisers by Chef Ricardo, at any time of the day or evening, and pair with wines by the glass and enjoy the views from indoors or outdoors on the terrace. Opt for the signature Port cocktails or a wine flight tasting and take in the incredible Porto city and River Douro panorama – pure heaven for sundowners and proposals.

The adjacent library with its collection of books is also a great place to read and enjoy a glass of wine or Port. Events are wondrously executed at The Yeatman, be they private or corporate affairs. The food is undertaken by Chef Ricardo and his team and the wines are carefully selected by The Yeatman’s Wine Director, Elisabete Fernandes and her wine team. In July, August and September, you can attend one of The Yeatman’s colourful Sunset Wine Parties, the St John’s Festival in June or one of the other themed events programmed throughout the year. For all wine enthusiasts, you will not want to miss the iconic Christmas Wine Experience at The Yeatman,

held in early December, the most elegant wine event of the year, with all 100+ wine partners handpicking their wines for the end of year celebrations, with over 200 wines to taste –the event kicks off the Christmas season in style. The leisure aspect is also a strong feature at The Yeatman. From lounging on a sunbed on one of the multiple sun terraces with views, or enjoying the warm environment of the indoor pool, to conditioning your skin in the barrel bath or relaxing in the tranquil bubbles of the Roman bath, there are a host of leisure activities to relax your mind and body. Starting off with a sporting activity, a gym class online (with a cardio machine in the gym you can use

‘The ambience in each of the signature restaurants is atmospheric since the evening views present Porto and the River Douro in the glow of the twinkling city lights’

to access lessons online), or some in-room exercise, soothe your tired muscles with a relaxing swim or a treatment in the spa. The indoor and outdoor panoramic infinity pools will lure you to take a dip as you marvel at the beauty of the views, contemplating the intricacies of the old city of Porto as well as nature’s power in the River Douro below, winding its way through the city as it bends towards the sea. The Yeatman Wine Spa invites you to spend a day in the spa, where you can use the gym and the indoor pool, followed by the spa wellbeing areas, including the Roman bath, sauna, Turkish bath, shower experience, heated stone loungers, or the trilogy of deep wellbeing – infrared sauna, halotherapy and cryotherapy. The four, powerful spa brands in use at The Yeatman Wine Spa provide a panoply of treatments and

spa protocols to ensure you have choice and quality to meet your every need. Spa treatments feature products from three major skincare brands – Natura Bissé (science and innovation), Vinoble (vegan and vinotherapy), Ilá (organic and vegan).

The outdoor Pool Bar allows you to enjoy a bite to eat, a cocktail or a nutritive juice or smoothie by the pool, to get the most out of your outdoor relaxation in the summer months.

The quality of The Yeatman’s facilities and services, its timeless elegance and authentic details together with discreet yet attentive service, provide the individuality, character and sense of hospitality that only an independent, family-run hotel, such as The Yeatman can provide.

DISCOVERING PORTO & THE DOURO

The Yeatman is the ideal base from which to explore Porto

and Vila Nova de Gaia, where Port houses have aged and blended wines for generations. In just a five-minute walk down to the Gaia riverside, one can catch the Douro river ferry and cross over to Porto in under five minutes, or cross over the distinctive Dom Luis bridge, on foot, by taxi or metro.

It is therefore easy to explore both sides of the river.

Porto is a vibrant and picturesque city, the historic city centre being a UNESCO World Heritage Site. Porto-side, the medieval town tumbles down to the River Douro with its narrow streets leading into Portuguese Renaissance squares and Baroque monuments. With its brightly coloured city landscape, the views from

The Yeatman, the Gaia riverside and the River Douro, behold Porto’s rich tapestry. The city is an exciting blend of old and new, thanks to its history, stunning architecture, hillside landscape and cultural attractions. Exciting restaurants provide a wealth of gastronomic variety from traditional fare to trendy eateries and contemporary fine dining. Historic churches mix with modern art galleries, craft shops and street markets stand next to the latest designer brands. With a temperate climate and compact historical centre, Porto is best explored on foot, taking a stroll along the river front or taking in the sights whilst meandering through the many narrow streets.

Porto is famous for its delicious Port wine and has remained an important wine capital for the past 300 years. Visit the Port wine cellars, just a stone’s throw from The Yeatman, on the Gaia side, including Taylor’s, Fonseca, Graham’s, Churchill’s and Ramos Pinto, to learn more about the history and production of Port and to taste the different styles. Next door to The Yeatman you will find the best cultural district of WOW – with its seven museums and nine restaurants, including the Wine Experience and Cork Museums, drinking vessels from 7,000 BC and the chocolate factory.

Porto is also a stepping stone to the stunningly beautiful and famous Douro Valley wine region, accessible by car or train. Visit this World Heritage protected area where the spectacular terraced hillside vineyards produce the famous Port wine grapes.

‘The Yeatman is the ideal base from which to explore Porto and Vila Nova de Gaia, where Port houses have aged and blended wines for generations’

LISA SERVES A SLICE OF PARADISE

Far from the Ribble Valley in both distance and surroundings, the sun-soaked Maldives are a slice of paradise

Aworld away from the hustle and bustle of everyday life, the Maldives are often described as the place to go to rediscover the beauty of travel. And it is easy to understand why as soon as you land at Malé airport.

Nestled on the south west edge of the Indian Ocean lie 1,200 islands of pure paradise which, as Northcote’s Executive Chef, Lisa Goodwin-Allen recently discovered, have so much more to offer than just beautiful beaches. Over the last year, Lisa has been slowly but surely making a name for herself in the Maldives. After a critically acclaimed 12-day residency at the ultimate castaway chic Soneva Fushi and Soneva Jani in October 2022, five-star

a little island oasis, where instantly recognisable overthe-water bungalows are a spectacular sight and the underwater world is teaming with reef life – a sight which is both intriguing and wonderous. The rhythm and pace here is serene. There is a truly tropical mood, combined with a feeling of mystery. It’s actually quite hard to prepare your senses for the Maldives.

Multiple shades of aqua blue waters and striking amber and purple sunsets, coral reefs, white sand beaches, unspoiled jungle and a natural beauty that makes travellers feel like they are walking around in a movie. It’s all quite surreal and absolutely idyllic.

The island was the perfect backdrop for chef Lisa’s

‘When I was cooking at Coco Collection Bodu Hithi one of the ingredients I really enjoyed working with was the reef lobster’

luxury resort Coco Collection invited her to take up a sevenday residency on Bodu Hithi island in spring 2023.

Arriving onto Bodu Hithi, a tiny island in North Malé Atoll, guests are surrounded by crystal clear water. It’s

residency, which opened with a six-course tasting menu experience at Coco Collection’s overwater restaurant, Aqua. Flickering candles lit the tables, which were illuminated by the clearest night sky, ablaze with an eternity of stars. Stingrays and nurse sharks could be seen gliding through the shallows. Oriental sweetlips, waves of electric blue lunar fusiliers, Picasso triggerfish, groupers, clownfish and schools of bright yellow boxfish caught the light of the underwater deck lights. It was fine dining with a tropical twist and a truly mesmerising setting for a very special evening.

In typical Lisa form, the food was exquisite, with guests treated to a menu of chilled tomato, acidulated watermelon, burnt onion and goat’s cheese ice cream to start, followed by cod, curried pearls, pomegranate and almond. Local lobster cucumber, champagne, caviar and dill was then followed by lamb with sticky belly, sheep’s curd, carrot and lovage. The lemon Solero and Lisa’s Bounty coconut, chocolate and lime were firm favourites, with one guest describing the lemon Solero

palate cleanser as an insatiable explosion of flavour that you just want more and more of –what a wonderful description!

‘Much to everyone’s delight, the backdrop was a pod of playful dolphins who leaped and splashed in the distance’

Steeped in rich culture and tradition, the Maldives is heavily shaped by Indian, Sri Lankan, Malaysia, Arab, Persian, Indonesian and African influences and flavours, something that Lisa ensured fed through to her menus during her residency. While the hospitality is, as you would expect, incredibly warm, welcoming and friendly, people on the islands genuinely go above and beyond to make the guest experience unforgettable. Having taken guests on a culinary journey with her tasting menu, which diners had the chance to experience on two separate nights, Lisa then conducted an exclusive masterclass over lunch where guests were given the opportunity to learn how to create a seafood delicacy under her guidance and had the chance to interact and dine with Lisa during the class. This time, much to everyone’s delight, the backdrop was a pod of playful dolphins who leaped and splashed in the distance.

“I love cooking in the Maldives,” Lisa explains. “Both times I’ve been, the people I’ve worked with, both in the kitchen and

Each course was complemented by wine pairings selected by the resort’s accomplished in-house sommelier.

front of house have been brilliant, eager to learn and collaborate alongside me to produce top quality dishes.

“When I was cooking at Coco Collection Bodu Hithi one of the ingredients I really enjoyed working with was the reef lobster, it’s not something I’ve used in my dishes before. Being able to incorporate local

specialities into my dishes when doing a residency like that is something that I’m passionate about. Using local

ingredients is at the core of what I do at Northcote, so I wanted to weave as much local Maldivian produce into

my menu as possible while I was there.”

The Maldives are nothing short of heavenly. They steal a piece of your heart, your mind and your soul, and provide a lifetime of memories. If lucky enough to experience some top Michelin star quality cuisine while there too, then life is just about made.

‘Using local ingredients is at the core of what I do at Northcote, so I wanted to weave as much local Maldivian produce into my menu as possible’

#LOVE&LAUGHTER

MAGICAL BREAKS IN THE LAKE DISTRICT

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.

THREE UNIQUE RESTAURANTS

For us, hospitality starts with a very warm welcome and ends with a friendly goodbye, with extraordinary service, exquisite décor, beautiful spa experiences both at Gilpin Hotel and at Gilpin Lake House, and stunning culinary experiences in our three restaurants – the Michelin starred SOURCE at Gilpin Hotel, the pan Asian Gilpin Spice, and Knipe Grill at Gilpin Lake House. We hope to welcome you to Gilpin soon.

MAKING THE IMPOSSIBLE POSSIBLE

Studio Nord have become something of an enigma in the design world, making the seemingly impossible, possible, transforming sites and creating extraordinary living spaces.

Formerly Zara Moon Architects, Studio Nord marks a new chapter for the practice – their new name reflecting who they are and what they do, as Zara explains: “We are quite different from other practices, in that we all work together on every project in a collaborative studio environment. It felt that being one person’s name above the door does not reflect who we are – a team who bring together many different skills and expertise.

“Nord, meaning north in many different languages – reflects our northern location, our passion

for being straight-talking northerners and love of the northern landscape. Our brand and website shows the ethos of each project, which combines well-being and lifestyle with the natural landscape and sustainability.”

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 to create stunning properties.

Studio Nord’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, Studio Nord carry out in-depth research into site history, location and site constraints to create inspired designs that maximise value and provide the wow-factor.

“We listen to what our client’s want from their home and how they want to live. We translate this into their bespoke home tailored to their specific needs, whilst responding to the site and planning policy,” says Zara.

Ribble Valley-based Studio Nord 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 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, while still complying with greenbelt planning policy, was to replace it with a high quality, sustainable home. We basically transformed the volume of a three-bedroom bungalow into a super home, maximising the space and value. “We are passionate about fulfilling our client’s hopes and dreams through architecture and pride ourselves on thoughtful and considered designs,” adds Paul.

Studio Nord’s most luxurious homes have included wellness suites, outdoor kitchens, equestrian facilities, swimming pools, bowling alleys, cinema rooms, music and yoga studios, indoor-outdoor courtyards and an underground boxing ring. Currently working with 20 different local authorities on various projects, Studio Nord drills into the detail ensuring planning applications meet all exact requirements.

“We often work on sites which others have deemed impossible. We love it when we make the impossible, possible,” says Zara.

Studio Nord Unit 37, Mitton Road Business Park Mitton Road

Whalley BB7 9YE 01200 403840 studionord.co.uk

Using their extensive knowledge to create unique properties, Studio Nord has a proven track record in making clients’ dreams come true

‘Transforming sites and creating extraordinary living spaces’