Northcote Issue 14 2024/25

EDITOR’S LETTER

Welcome to Northcote magazine 2024 and another year of culinary exploration, where we continue to celebrate the art of fine dining and the joys of hospitality.

Our cover story takes you right into the heart of Obsession24, the gastronomic extravaganza that saw Northcote buzzing with energy for 17 stellar nights. We relive the magic of witnessing some of the UK’s and Europe’s most talented chefs that grace our kitchen. The grand finale was truly unforgettable with the legendary Michel Roux Jr cooking alongside his daughter. In our enlightening interview with Michel and Emily, he reflects on life after the closure of his iconic restaurant, La Gavroche, marking the end of an era.

Beyond the spectacle of Obsession24, we delve into the world of nurturing culinary talent. Lisa – Executive Chef at Northcote, offers a glimpse into her role as a mentor and ambassador, fostering the next generation of hospitality stars.

PUBLISHER

Tedd Walmsley

FINANCIAL CONTROLLER

Liz Walmsley

EDITOR

Kaye Mathew

SUB EDITOR

Jan Woolley

GRAPHIC DESIGNERS

Nick Dittrich, Robert Walmsley

OPERATIONS MANAGER

Kate Hyde

We are also delighted to feature insightful pieces from some of our esteemed partners who help bring the Northcote experience to life – discover the stories behind The Macallan, Domaine Ott and Double Dutch. We venture into the heart of the captivating landscape surrounding Northcote, exploring the Ribble Valley and the Forest of Bowland, highlighting some of the picturesque villages.

We hope this magazine inspires you to embark on your own culinary adventures and we look forward to welcoming you to Northcote soon.

Enjoy the read!

With warmest regards

Kaye Mathew

Northcote proudly offers a selection of Louis Roederer champagnes. For our house pour, enjoy a glass of Collection 244. Additionally, we have Blanc de Blancs, Brut, Brut Nature and the legendary Cristal.

Observing nature each day enables Louis Roederer to create the finest champagnes – examining the soils, checking the pulse of the earth and breathing in the fresh air surrounding the vines.

If respecting nature is the key, man’s work is the mechanism. This perfect symbiosis gives rise to healthy, juicy fruit, which is plump with sugar. Wine growing is in their blood and they strive to listen to nature to help convey its absolute truth, using gentle, ethical practices.

The Louis Roederer champagne house has been creating wines for over two centuries. The crafting of a fine champagne requires a slow rhythm, patience and restraint. Time is the ultimate luxury. The time to reflect, to mature and to question. The time to patiently blend components, to go back and start again to choose a better path, the time to share experience and work together towards the creation of outstanding champagnes from unique terroirs, working with respect, passion and humility.

Cover image: DAWN OF A NEW DAY

Photography: Champagne Louis Roederer / Emmanuel & Quintin

PRODUCTION MANAGER

James Britton

PHOTOGRAPHY

Debby Donnolly-Addison (The Boho Baker), Wayne Farrow (Kaptured by Wayne), Kirsten Platt, Scott Rhodes (Bacon the Beech)

EDITORIAL CONTRIBUTORS

Gail Bailey, Claire Bosi (Editor of Chef & Restaurant Magazine), Kate Bowyer, Kaye Mathew, Tedd Walmsley, Jan Woolley

Creating perfection for over 49 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 seven 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 eight 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 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.

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.

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

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.

Such close attention to detail leads to perfection, and four Northern Design Awards in succession are testament to the company’s passion and belief. At the latest awards they were delighted to win the award for ‘Best Kitchen Space.’

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.

CELEBRATING 40 YEARS AT NORTHCOTE

Celebrated hotelier, restaurateur, wine enthusiast and steadfast hospitality industry figurehead Craig Bancroft marked 40 years of service at Northcote, leading one of the UK’s most revered fine dining destinations. For four decades Craig, affectionately known as ‘Mr B’, has been the transformative force and the beating heart of Northcote. Craig began his illustrious journey in 1983 and now, as Managing Director, he has passionately moulded Northcote into the esteemed establishment it is today.

Mr B is brimming with passion, dedication and has an unwavering commitment to excellence. Craig has been recognised with a host of industry awards and accolades over the years, including being awarded the coveted Outstanding Achievement Award and Hotelier of the Year at The Cateys for his commitment to the industry. He is a Master Innholder, Commander of the Order of the Golden Sabre and member of the Confrerie do Vinho do Porto and Ordre des Coteaux de Champagne, among many other achievements.

Speaking of the influence he has had on her career, Executive Chef Lisa-Goodwin Allen said: “Craig has been an incredible influence in my life and career, his support has always been invaluable. Above all he’s just such a kind, thoughtful man and the best fun. We’ve got some great stories and memories. We are all so proud to work with him at Northcote.”

Craig added: “Forty years! I have been reflecting on so many wonderful team members, colleagues, suppliers and friends who have passed through the Northcote gates, ones who have moved on to outstanding careers in hospitality and many other paths. All the wonderful supporters and amazing guests, many now regarded as friends. It’s been one hell of a journey – I should have written a book!

“Thank you to all who have played a part, large or small, you have all made a difference in my life and in Northcote. Thank you to the 40-year-old Northcote team and guests from all over the globe.”

CHEF OF THE YEAR

The Food & Travel Magazine

Awards took place at a blacktie, gala dinner at the Royal Automobile Club with winners voted for by readers. Speaking of her delight at winning the Food & Travel Magazine Chef of the Year 2023 Readers Award, Lisa said: “It’s such a huge honour to receive the award as it’s voted for by the readers of the magazine, which is very humbling. It’s always good to receive another affirmation that our guests continue to love what we do. Of course, working in a kitchen is all about being part of a team, so I have to thank each and every one of the Northcote team for continually supporting me, challenging me and helping me to keep evolving and improving.”

YOUNG NATIONAL CHEF TITLE

Lisa was praised by the awards organisers, who described her as: “Heading up the iconic Northcote restaurant, which has held on to the Michelin-star it was first awarded in 1996, thanks to locally sourced, elegant dishes that incorporate Lisa’s Lancashire roots.”

TWO GLASS ACCOLADE

The Northcote sommelier team are proud to be part of a small number of restaurants, who again have received a Two Glass accolade. The Wine Spectator Award of Excellence is given to restaurants offering well-curated lists with approximately 90 selections or more. These lists feature quality producers and wines that diners wouldn’t easily find at local wine stores to drink at home. These wine selections also match the restaurant’s cuisine in both style and pricing, giving guests a well-rounded experience. This year, 2,001 restaurants achieved the Award of Excellence. The Best of Award of Excellence winners, take their efforts a step further. These lists include around 350 selections or more, representing a breadth of wine regions and styles, as well as vintage depth through vertical collections of notable wines. These restaurants also provide training and educational opportunities for staff so that they can help customers make well-informed wine choices.

The Craft Guild of Chefs discovered its next rising star of the culinary world recently –Northcote’s 23-year-old Sam Dixon, who was named Young National Chef of the Year. A graduate of Northcote’s apprenticeship scheme and demi chef de partie, the Young National Chef title was his first major competition, and Sam was both surprised and delighted to have received such an honour: “It was a real surprise to win, but it felt great. There were nine chefs cooking in the final and they were all really talented, so to be chosen as the winner was brilliant. Meeting the judges was an amazing experience, all people I really admire. But having Lisa as a mentor has meant so much to me. I learn so much at Northcote, she is a huge support.”

Northcote’s Executive Chef Lisa Goodwin-Allen was definitely fighting back the emotion when Sam was declared the winner: “When you see someone who joined you as a teenager competing at such a level against other top chefs in the UK, it’s emotional! He did an amazing job.”

Sam took the top spot after a hotly contested final at the University of West London under close surveillance from the panel of judges. His winning menu included a starter of Norwegian cod, chicken skin, pickled mushroom, hen of the woods and smoked bacon, a main course of aged Waterford Farm duck, glazed meatball and Ascroft beetroot and for dessert a Manchester tart.

Young National Chef of the Year was judged by some of the industry’s biggest names including James Knappett, Chantelle Nicholson, Chet Sharma and Adam Handling with Lisa as chair of the Judges. After the difficult task of selecting the winner, she said: “From judging the semifinals, I knew the final would be a hard task as all the chefs have risen to the challenge. All the judges agreed that Sam really deserved this win as he created three absolutely delicious plates of food.”

Along with the honour of receiving this top industry award, Sam has enjoyed some spectacular prizes to further his career, including £3,000 from the Worshipful Company of Cooks to spend on culinary development, an educational trip to Norway hosted by Seafood of Norway, a framed presentation plate from Churchill, a magnum of Champagne Collett and a trip to Clermont-Ferrand.

Photography: Norwegian Seafood Council

/ KristofferLorentzen

ENGLAND’S FIRST YOUNG MIXOLOGIST WINNER

Niamh Preedy, Northcote bar tender, was awarded the first ever Young Mixologist England title, and went on to represent England in the world finals in Monaco. This prestigious competition – World Young Chef, Young Waiter and Young Mixologist, promotes hospitality as a career of choice, a profession and a vocation. Established in 1979, the competition was relaunched in 2019 in partnership with UK Hospitality and the Restaurant Association.

Niamh, 22, who has been at Northcote since September 2022, beat off competition from 25 of England’s top mixologists under the age of 28. Niamh, at the start of her career, entered this, her first competition, for experience after encouragement from her mentor, renowned multi-award-winning mixologist Georgi Petrov, Northcote’s head bartender: “It felt very surreal to win the inaugural Mixologist England competition and it took a while to sink in – I never expected to actually win it! It was just for experience!” said Niamh. The next phase of the competition saw her join forces with the winners of Young Waiter and Young Chef England 2023 to represent Team England at the world

finals in Monaco. This next stage involved valuable mentoring from the judges as well as meeting other winners to share ideas and techniques. Niamh, although very nervous, said she thoroughly enjoyed the experience, networking with hospitality professionals from all over the world. The judging process involved each competitor researching and creating their own unique cocktail recipe. Niamh’s creation was called Candy Floss and incorporated fresh seasonal fruits and utilised a range of complicated technical skills, which she has learnt during her training at Northcote.

The cocktail and Niamh were both a huge hit with the judges. England’s Young Mixologist judge, Anna Sebastian, commented: “It was an honour to be part of the Young Mixologist England competition for its debut year and to witness such great talent participate.”

Young Chef and Young Waiter England judge, Adam Handling, added that it was the closest final he had ever seen.

Unfortunately, the world title was not Niamh’s in 2023, however she was a strong representative for Northcote and her country.

Speaking of her Northcote mentor, Niamh concluded: “Having the support of a mentor like Georgi can be a make or break for a young person starting out in the hospitality industry. I am very thankful for all the expertise that he has found the time to give me, and I would not be able to consider even entering competitions if it wasn’t for his support. Having a supportive team behind you, like I do at Northcote, really helps to keep you motivated and stay in love with the profession.”

WORLD’S BEST & STAR WINE LIST

Once again Northcote has received Two Stars in the World’s Best Wine List Awards, organised by the multiaward-winning, quarterly publication

The World of Fine Wine, the most prestigious and rigorous wine list awards programme. Northcote was also approved by Star Wine List and listed as a White Star in their guide to great wine bars and restaurants around the world.

MAGDALENA SLEZIAK: THE PERFECT BLEND OF KNOWLEDGE AND PASSION

The wine list is an important and integral part of the dining experience at Northcote.

Northcote Vision

The Masterplan Phasing

THE START OF A NEW CHAPTER

Northcote received exciting news in February from Ribble Valley Borough Council when they were given the green light to develop a stand-alone, single-storey restaurant in the grounds, which will become the new Michelin-star restaurant.

This new 48-cover venue will offer guests the opportunity to stay at the hotel longer and enjoy two different dining experiences. The plan will be to create a new concept of casual dining in the existing restaurant and the new site will become the signature restaurant, giving Executive Chef Lisa Goodwin-Allen the platform to reach her full potential.

Northcote Vision

Northcote Vision

The Masterplan Phasing

Magdalena Sleziak, Northcote’s head sommelier, continues to strive forward with her education and knowledge and was recognised last year as one of the Top Five UK Young Sommeliers in the 100 Best UK Sommeliers list. To be part of this list Magda demonstrated the skills of a sommelier, which is not just about her vast knowledge and understanding, it’s about her ability to gauge how much a customer wants to pay, getting the tone right, her ability to choose a wine that perfectly matches with the food and then explain the wine in approximately 30 seconds, or longer if the guest requests more detail. The role of a sommelier is a juggling act, requiring talent and professionalism that can make or break the whole dining experience.

It was a huge honour for Magda to be recognised as one of the top five UK Young Sommeliers and along with receiving the Court of Master Sommeliers Introductory and Certified level certificates, she received a Diploma with Vinho Verde, Portugal as an ambassador and took part in a masterclass with Maximilian Riedel, of world renowned Riedel glassware, which was a unique sensory experience.

The Masterplan Phasing

Craig Bancroft, Managing Director, said: “It is our intention to give each restaurant a focus and its own identity and to provide a platform of pure excellence that will be revered by many.

“Once the new restaurant is built, Lisa will continue to oversee the food and beverage offer across the wider hotel and design all its menus.

“This new development will give local residents more choice to dine at Northcote, which also looks forward to the development of additional bedrooms, a standalone spa and the reconfiguration of the site to add a new reception and lounge space.”

Northcote Vision

The Masterplan Phasing

SUPPORTING THE CAUSES WE CARE ABOUT: A LOOK AT NORTHCOTE’S CHARITABLE EFFORTS

Northcote and its dedicated team are passionate about giving back to the community. Throughout the year, Northcote organises exciting events and auctions to raise vital funds for four exceptional charities, each tackling critical issues in their own way

Local care with a national impact: East Lancashire Hospice

Northcote places a strong emphasis on supporting local causes. Their long-standing partnership with East Lancashire Hospice exemplifies this commitment. For 40 years, the hospice has provided exceptional care for individuals facing life-limiting illnesses in the community. Their dedicated team offers specialised services, support and end-of-life care for both patients and their families, ensuring comfort and dignity within the hospice and at home. Recognising the essential role East Lancashire Hospice plays, Northcote will be hosting a fundraising dinner in the Louis Roederer Room to contribute to the ongoing needs of this crucial facility.

Investing in the future with education for all: Eye Nepal

Northcote’s international charitable focus falls on Eye Nepal, a small yet impactful organisation dedicated to empowering underprivileged children in Nepal’s rural districts through improved early childhood education. Many remote schools in these areas lack proper infrastructure, with limited resources and under-qualified teachers. This results in poor attendance and low literacy levels. Eye Nepal tackles these issues by constructing and improving school environments, fostering a positive learning experience with new furniture, educational materials and sporting equipment. They further invest in teacher training programmes to ensure quality education. Northcote actively supports Eye Nepal’s mission, planning an online raffle to raise funds for essential refurbishments and educational materials for these rural schools. Through these diverse partnerships, Northcote demonstrates a deep commitment to making a positive impact on the lives of others, both locally and globally.

Beyond borders supporting those in need: DEBRA

Northcote’s charitable focus extends beyond local borders. DEBRA, a national charity, holds a special place in their hearts. This organisation provides vital support to individuals living with Epidermolysis Bullosa (EB), a rare and debilitating genetic skin condition often referred to as ‘Butterfly Skin’. EB causes the skin to be extremely fragile, blistering or tearing with even the slightest touch. DEBRA UK is dedicated to improving the quality of life for those living with EB through comprehensive care and support services. Additionally, they actively fund research initiatives focused on finding effective treatments and ultimately a cure. Northcote actively supports DEBRA’s mission, raising funds through events like their Bank Holiday BBQ, raffle and auction.

Supporting our industry colleagues: Hospitality Action

Understanding the demanding nature of the hospitality industry, Northcote recognises the importance of supporting its own. Hospitality Action serves as a vital lifeline for countless individuals within the industry. This organisation acknowledges the challenges workers face, from long hours and high-pressure environments to physically demanding tasks. The rising cost of living further threatens the stability of many hospitality businesses, jeopardising jobs and placing families at risk of homelessness. Fortunately, Hospitality Action offers a lifeline through financial and mental health support services, addressing issues ranging from physical and mental health concerns to financial difficulties, family challenges and addiction. Northcote has proudly partnered with Hospitality Action since 2015, raising over £300,000 to support colleagues facing a multitude of challenges within the industry.

There is a PoB Hotel at every stop of your journey, as you explore regional produce and local specialties.

Experience the gourmet delights of the British Isles like never before with PoB Breaks. Newquay

Follow the suggested itineraries in full or use segments that appeal, adding your own ideas for the perfect road trip.

NURTURING NEW TALENT

It isn’t only being an amazing chef that Lisa Goodwin-Allen is renowned for – it is as a mentor too. She chats to Gail Bailey about her incredible passion for developing people and creating a path for successful culinary careers

Having risen through the ranks at Northcote, taking over the reins at the tender age of just 23, Executive Chef Lisa Goodwin-Allen really is an inspiration to those wanting to make an impact in the hospitality industry. When she was awarded the CATEY Chef of the Year award in 2023, the judges described her as: “An incredibly hardworking individual who embraces, showcases and develops young talent – a great, inspirational role model and shining light.”

Lisa works across the whole kitchen at Northcote managing the team, developing new dishes, handling the ins and outs of the commercial side of the kitchen – and creates a passionate and positive place for the team to work. Supporting budding chefs as part of the Apprenticeship Training Scheme at Northcote is a key part of her role and something that gives her immense satisfaction: “To be able to inspire just one person and give them advice, and then to see the difference in them, makes this a privileged position to be in,” says Lisa. Apprentices at Northcote work closely with Lisa as part of the kitchen team and together with the training provider they schedule and oversee their education, progression and development from the start to finish: “Helping new apprentices to be the best they can be is an important part of my role,” says Lisa. “Setting them goals, finding their strengths and seeing them determined to

achieve is a wonderful part of the job.”

Sam Dixon is an example of what the programme can do for a new and upcoming chef having won the Craft Guild of Chefs Young Chef of the Year in 2023: “Sam came through our apprenticeship scheme, and it wasn’t always easy for him,” says Lisa. “But to win this highly acclaimed award was such a proud moment for us as well as for him. It was a joy to see, the competition gave him a real focus and is life-changing. He now does demonstrations himself and his confidence has come on in leaps and bounds!”

Sam has been quoted as saying that without the support of Lisa and Northcote he would never have dreamt of going forward for the competition so to actually win has truly been a huge achievement for him and well deserved – and a

testament to the support and mentoring he has received. Being an apprentice at Northcote means that young chefs have the opportunity to be involved in workshops and demonstrations with some of the leading suppliers in the industry: “We work closely with a number of suppliers,

and bring innovation to our kitchen and it’s important for our young upcoming chefs to see this too,” Lisa says. Lisa is also invited to chair and judge on many national competitions. Recently this has included the Craft Guild of Chefs and also the San Pellegrino Chef of the Year.

‘To be able to inspire just one person and give them advice and then to see the difference in them, makes this a privileged position to be in’

who share our own passion and vision for the industry and we include our apprentices in this so they can see the sector as a whole. This involves in-house demonstrations as well as visits to suppliers to see where our ingredients come from and the whole process of food sourcing and production. I like to learn new things all the time

“Judging is an honour and a wonderful experience,” she says. “The San Pellegrino competition is on a global stage – I judge in the UK and then last year was invited to Milan for the final and mentored the UK representative. It was such an incredible experience for both myself as well as the finalist – there is nothing

quite like it and meeting some of the best chefs in the world is inspirational.”

Another important role Lisa took on last year was to be invited to be the Head Judge for the NHS Chef of the Year competition, as she explains: “Giving up time to support competitions like this genuinely matters to me. I continue to support this important initiative in the NHS and mentor some of the Head Chefs. Appreciating the obstacles they have to overcome including cost restrictions and balancing this with nutritional value, is not easy and there is some wonderful talent in the NHS kitchens that is really lovely to see.

“I love my work as a judge and I encourage our members of staff to enter competitions –it helps with confidence, develops careers and also is just a wonderful opportunity

to meet different people from the industry and network. And sometimes it’s just good to step out of your comfort zone and push yourself!”

Leading by example Lisa was the first female chef to win the BBCs Great British Menu in 2010 and then served her dish of rabbit and leek turnover to Prince Charles. Since then, she has also won three of the six courses on the Great British Menu Christmas Special in 2020. Following her appearance, she was invited back to the show as a judge in 2022 appearing in two of the North West episodes. Along with this she has been a judge on MasterChef: The Professionals in 2017,

2018 and 2019 and Celebrity MasterChef 2017 and 2018. She was also chef-mentor on MasterChef: The Professionals in 2015.

‘I like to bring innovation to our kitchen and it’s important for our young upcoming chefs to see this too’

“I love my role as a judge for competitions – I’m extremely passionate about it. It’s so important for me to play a part in mentoring, inspiring and retaining these culinary stars in our industry.”

Lisa supports local colleges and leading industry events regionally and nationally and takes part in demonstrations, Q and A panel sessions not only to motivate and encourage the next generation of chefs, but also to discuss the challenges in the industry. Lisa has been a regular in the line-up at the Northern Restaurant and Bar show –hailed as the north’s leading hospitality trade event and a real showcase and voice for the industry.

An accolade for Lisa’s skills and dedication to mentoring and coaching new and aspiring chefs, recently came from one of the most famous chefs in the world.

Praising Northcote and Lisa’s commitment to developing young talent, Michel Roux recently said: “Seeing young talent coming through, achieving their goals and chasing their dreams gives me the most pleasure. I was at

‘Judging is an honour and a wonderful experience’

Northcote Obsession this year and there was a young man on the front of house, only 16 years old, who wants to become the next great maître d’. In the kitchen they have three young apprentices –and that is the future.”

NHS Chef of the Year Contestants

Lisa’s Great British Menu Christmas Special Dishes 2022

QUEST FOR EXCELLENCE

Domaines Ott is a renowned winery in Provence, France, known for its exceptional rosé wines

Founded in 1896 by Marcel Ott, Domaines Ott winery has a rich history of winemaking spanning almost 130 years.

Domaines Ott is celebrated for its commitment to quality, terroir-driven wines and sustainable viticulture practices. Its wines are three variations on the same theme of winemaking expertise which, year after year and with the utmost respect for nature, brings out the unique and distinctive character of each terroir that the Ott family has been privileged to cultivate. Since the 2022 vintage the estate wines are certified organic, although the estate has always been committed to sustainable vine growing practices.

‘A new vintage is always the culmination of our ongoing quest for technical excellence’

The estate encompasses three distinct vineyard properties: Château de Selle, Clos Mireille and Château Romassan. Each estate is located in a unique terroir, allowing Domaines Ott to produce a diverse range of wines with distinctive character and flavour profiles. The 2023 vintage is, once again, a remarkable expression of the personality of its terroir. Together, they paint an accurate and elegant portrait of the unique and multifaceted region of Provence.

Jean-François Ott, the estate’s Managing Director, sums up his family ethos: “A new vintage is always the culmination of our ongoing quest for technical

excellence, both in the vineyards and in the winery, as well as our commitment to tailor-made viticulture, adapted to each terroir and grape variety. “Our 2023 rosés are a perfect example of the importance of doing the right things at the right time and of our ambition

to go further and further in our quest to create the best wines possible.”

Château de Selle, situated in the heart of Provence and the first estate to be acquired by the Ott family, is known for its iconic pale pink rosé wines. The vineyards benefit from a combination of limestone soils, maritime influence and optimal sun exposure. The rosé is a subtle balance of texture and the refinement typical of its terroir, with a mineral character, fresh aromas and a delicately spicy finish. Clos Mireille, located near the Mediterranean coast, boasts sandy soils and cool sea breezes, ideal for cultivating Grenache, Cinsault and Syrah grapes. The wines from Clos Mireille are characterised by their vibrant fruit flavours, elegant structure and refreshing acidity. A very limited white wine is also produced from Rolle and Semillon, making

it a unique expression of the coastal climate.

Château Romassan, nestled in the Bandol appellation, is known for its red and rosé wines crafted from Mourvèdre, Grenache and Cinsault grapes. The vineyards benefit from terraced slopes, clay-limestone soils and a warm, sunny climate, producing wines with rich, complex flavours, velvety tannins and excellent ageing potential.

‘The wines from Clos Mireille are characterised by their vibrant fruit flavours, elegant structure and refreshing acidity’

Domaines Ott employs traditional winemaking techniques combined with modern innovation to craft wines of exceptional quality and consistency. The estate’s commitment to sustainable viticulture practices, including organic and biodynamic farming methods, ensures the preservation of the land and the health of the vines for future generations.

In addition to its flagship rosé wines, Domaines Ott also produces limited quantities of white and red wines, each reflecting the unique terroir of its respective vineyard site. These wines showcase the diversity and complexity of the Provence region, further solidifying Domaines Ott’s reputation as a leading producer of fine wines.

domaines-ott.com

SUSTAINABLE LEGACY

Aresounding success story when it comes to sustainability, Brindle Distillery was borne out of a family’s wish to use their farmland to create a legacy for future generations.

Having farmed for more than 100 years, the Singleton family

A small, artisan distillery attributes its huge success to its sustainable, eco-friendly ethos and putting the community at its heart

decided to diversify back in 2016 when, after a long day, they began chatting over a gin and tonic, as director Mark Long recalls: “My father-in-law was looking to make use of the

land to create something more sustainable than farming, a business that would grow the local economy and drive tourism in Lancashire – something that would survive long after his time.”

Considering what the family had at their disposal on the farm, they began to develop the idea of setting up a distillery with a commitment to artisanal craftmanship: “We have an ancient artesian aquifer on the land that produces crystal clear spring water, which is perfect for making spirits,” adds Mark.

After a year researching recipes, ingredients and equipment, Brindle Distillery launched their first Signature Cuckoo gin in 2017 – a huge success which is largely down to the eco-friendly methods of making the spirit: “The spring water is a key ingredient. When our gin comes off the still it is so strong it has to be diluted and that’s where the spring water comes in. It makes up 60 per cent of our gin and when people taste it they recognise what a clean flavour it brings to the product. The way we make our spirits and the natural sustainable ingredients we use all add to it.”

The spring water not only serves as a vital component to the clean taste of the spirits made at the distillery – it also cools and heats the still, affectionately known as Maggie. A wood-burning, eco-friendly bio-mass boiler provides heat for the still’s water jacket, a major factor in creating a premium product. The bio-mass boiler also heats the distillery too: “We use minimal electricity in the whole process of manufacturing,” adds Mark. World class botanicals are among the ingredients used and these are sourced from suppliers with the same ethical standards held by the team at Brindle Distillery: “We grow some of our own herbs – we grow the rosemary and thyme that goes into our Cuckoo Solace gin, plus we have honey on-site for our Sunshine gin.”

A collaboration with Simon and Kath Cordingley and the Bee Centre has resulted in the distillery having their own

‘We have an ancient artesian aquifer on the land that produces crystal clear spring water, which gives our spirits a really clean taste’

hive: “We plant wildflowers on the farm which we also use in one of our gins and the honey produced by our bees means we don’t need to use any mass-produced syrups often found in other gins, which ensure Cuckoo is totally natural. Every ingredient contributes to the exceptional taste that sets our spirits apart.”

Reinforcing their commitment to sustainability, three years ago the team at the distillery sourced bespoke new bottles, beautifully etched and made from recycled glass in Yorkshire: “They are 70 per cent lighter than our previous bottles and Yorkshire was the nearest glassmaker that could make the bottles, which are now used across the range.” The distillery also offers a ‘refill’ service giving customers the opportunity to bring their empty bottle back to be refilled on site with the customer getting a discount for re-using their bottle.

Alongside their award-winning Cuckoo Signature, Sunshine, Solace, Spiced and Supernova gins, the distillery also makes

Spring, Supremo, Scrumpy and Seaside vodkas and Sundowner rum, which is aged in old bourbon whisky barrels.

“A few years ago the gin market

‘We have built a strong community around the distillery, which is lovely as it’s always good to give something back’

was oversaturated but it’s beginning to level out and we hope that the cream will rise to the top,” says Mark. “We have seen fantastic growth, which underpins what we are doing.”

Employing seven full-time, two part-time and 25 casual workers, the team takes great pride in their work and the ethos of the distillery: “Many of our casual staff are students and it’s great to see their confidence grow as they meet our customers.

“We have built a strong community around the distillery, which is lovely as it’s always good to give something back.”

Building a community spirit has also revolved around various experiences including make your own gin workshops, gin tastings and cocktail masterclasses along with events featuring live music in the Cuckoo’s Nest bar as well as Nestival, the first of which was a huge success last year: “We kept the numbers low last year as it was our first but this

year it will double. It’s a great community event featuring artisan food, a covered space and local artists performing.”

Nestival will be held from 2nd - 4th August.

brindledistillery.co.uk

BRINDLE DISTILLERY • HOLMES FARM • NR. CHORLEY

HAND CRAFTED AND AGED TO PERFECTION

The Courtyard Dairy is a unique, specialist cheese shop and cheese maturer, owned and operated by Andy and Kathy Swinscoe.

“Years ago farms would all make their own cheese,” says Andy. “At Courtyard Dairy we are passionate about reinvigorating this industry and supporting farms, using native species, to craft their own cheeses by hand.”

The Courtyard Dairy know the background of all the cheeses they sell – they make regular visits to the cheesemakers and even help with the production.

Gail Bailey speaks to Andrew Swinscoe of Courtyard Dairy about their history, accolades, passion for artisan cheesemaking and their special relationship with Northcote

Andy is originally from Cumbria but his quest from an early age to find the finest cheeses has taken him across the globe: “I completed a degree in Culinary Arts and Hospitality at Sheffield Hallam University before working briefly for Paxton and Whitfield –Britain’s oldest cheesemonger,” he explains. “This saw me hand-delivering cheese to many fine restaurants, hotels and shops – and even to Buckingham Palace!”

Following this Andy earned an award in Cheese Maturing from the Queen Elizabeth Scholarship Trust, which saw him able to indulge his passion for cheese and complete an

apprenticeship in the intricate art of affinage (which means ageing cheese) with Hervé Mons in France, who is recognised by many as the best in the world: “I was really fortunate to be able to complete such a prestigious apprenticeship and it enabled me to refine my own skills and learn how to age cheese and to make cheeses with Salers du Tradition, Comté and Sainte Maure methods,” says Andy.

On returning to England Andy worked for Bath’s Fine Cheese Company leading on the quality and selection of cheese direct from farms, which is where his passion for working directly with farmers creating their own cheeses began. He explains: “One moment I was off selecting Gruyère in Switzerland, the next I was helping to open a cheese shop in Qatar!”

‘Years ago, farms would all make their own cheese.

At Courtyard Dairy we are passionate about reinvigorating this industry’

Andy’s wife Kathy is equally passionate about fine food, having worked for many years in fine dining in Edinburgh, coupled with regular visits to cheese makers with Andy. She also worked in Bath for wine importer William Baber – a wine merchant who supplied hotels and restaurants with wines sourced and exported direct from growers in France and Italy.

Andy and Kathy decided in 2012 to open The Courtyard Dairy, their own specialist cheese shop and refiner, and in 2017 expanded into new premises: “As part of the expansion we opened a museum telling the history and story of farmhouse cheese, a restaurant and a cheese

production room, alongside plenty of free on-site parking. The shop itself has become a renowned destination, where regulars and visitors alike enjoy the opportunity to sample and purchase some of the finest cheese to be found in Europe,” Andy explains – and of course they benefit from Andy and Kathy’s comprehensive and entertaining cheese knowledge. Having developed an ethos to retail only the best cheese available from the British Isles and Europe, The Courtyard Dairy has championed and supported the few remaining independent farmhouse cheesemakers – real great farmhouse British cheese.

‘I worked for Britain’s oldest cheesemonger. This saw me hand-delivering cheese to many fine restaurants, hotels and even to Buckingham Palace!’

“These small individual farmers still make the cheese by hand with unpasteurised milk from their own herds, in order to get the best depth of flavour. Each cheese is then aged to perfection in The Courtyard Dairy’s maturing room.” Not long after opening, Courtyard Dairy won the ‘Best New Cheese Retailer’ at the 2013 British Cheese Awards, and was a runner-up for ‘Yorkshire Food Destination of the Year 2013’. Following these accolades Courtyard Dairy also won ‘Best Cheese Counter’ and ‘Cheesemonger of the Year’ at the World Cheese Awards 2013 and was then a runner-up in BBC Radio 4 Food and Farming Awards 2014 for ‘Best Food Retailer’ and Observer Food Monthly Awards 2015. In 2016, and again in 2018, it went on to win ‘Cheesemonger of

The Year’ at the Farm Shop and Deli Awards.

The shop continues to receive awards and has also been named one of the top 15 cheese shops in the UK by both The Daily Telegraph (2016) and The Times (2017). “The Courtyard Dairy has been privileged to be recognised as experts in our field,” says Andy. “Head cheesemonger Simon Ferro and I were invited to judge the 2022 World Cheese Awards in Wales. With over 4,400 cheeses to judge it was no mean feat and we were involved in sampling and grading around 100 of them!”

The success of The Courtyard Dairy means they now employ 20 people and have recently opened a restaurant on the site in partnership with The Cheese Bar from London, selling wood-fired pizza with British cheese toppings, cheeseboards and natural wines. “It has been so satisfying to see our business grow and others to share our passion,” Andy says. “It’s great to have a restaurant on site now and the museum is a real educational space –with display panels and exhibits which tell the story of cheese-making in Britain and what makes farmhouse cheeses so unique.” Cheese-making courses are also available at The Courtyard Dairy: “Our courses are practical hands-on cheesemaking,” explains Andy. “They are led by industry experts. Customers receive all

‘Andy and his team share our ethos for fine food that is seasonal, sustainable and comes as much as possible from the British Isles’

the information they need to make cheese at home or for those who’d like to produce cheese on a small scale.”

The expertise and passion of The Courtyard Dairy is the reason that Northcote’s Executive Chef Lisa GoodwinAllen chooses to work with

them as a supplier and has done for many years: “Andy and his team share our ethos for fine food that is seasonal, sustainable and comes as much as possible from the British Isles. Coupled with a huge passion for regenerating farmers’ production of handmade cheese, the team

at Courtyard Dairy are inspirational,” says Lisa. “Myself and the Restaurant Manager work closely with the team at Courtyard to curate our cheeseboards –selecting and grading cheeses on flavour and seasonality.”

thecourtyarddairy.co.uk

Chef’s Table

Unveiling the Culinary Magic: The Chef’s Table Experience

Imagine front-row seats to the heart of culinary artistry. Engage with the head chef as they guide you through the evening. Relaxing in the comfort of your private table.

This is more than just a meal; it’s an unforgettable culinary experience.

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

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 this 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.)

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 May. (60 years). Plan ahead now; Baron de Lustrac, Armagnac, 1964.

1974

Xi’an, China: The Terracotta Army of Qin Shi Huange is discovered.

ABBA’s ‘Waterloo’ wins the Eurovision Song Contest, held in Brighton.

My dessert wine-loving oldest school friend was born. This makes her 50 years old. Here’s an idea; Rivesaltes, L’Archiviste, 1974.

1964 1984

‘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 bottle of Moulin Touchais 1984 from the Loire Valley.

1994

Schindler’s List wins seven Oscars including Best Picture and Best Director South Africa holds its first fully multiracial elections.

Nelson Mandela is inaugurated as South Africa’s first black president. Your favourite nephew is 30 years old this year. A bottle of Vintage Taylor’s Port from 1994 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

The Wright Wine Company

The

IN HARMONY WITH THE SCOTTISH LANDSCAPE

Back in 2021 The Macallan launched the Harmony Collection, which weaves nature and sustainability into the liquid inside the bottle and the beautiful packaging outside.

From cocoa to coffee, whisky to wine, all food and drink producers aspire to live in harmony with the nature that surrounds them. Some though, have something of a head start when it comes to realising such aspirations. And Scotland’s storied whisky distillery, The Macallan, is more blessed than most.

Founded in 1824, and celebrating its 200th anniversary this year, this historic distillery has been a cornerstone of the Speyside

Photography: Casey Gutteridge

landscape for two centuries –even more so since it opened a spectacular yet sensitively integrated new distillery in 2018. Set adjacent to Easter Elchies House, the Highland manor built in 1700, which serves as The Macallan’s spiritual home within its expansive 485-acre estate, the building’s architectural contours took inspiration from the surrounding ancient Scottish hills.

It follows then, that among The Macallan’s array of coveted single malts, there should be

coffee, the first edition being a chocolate-toned rendering made in partnership with renowned pastry chef Jordi Roca of three-Michelin starred Catalonia restaurant El Celler de Can Roca. Key to the collaboration, was the 100 per cent recyclable and biodegradable presentation box, incorporating discarded cacao pods, a natural byproduct of chocolate-making which would otherwise have been sent to landfill or destroyed. Similarly, the labels and packaging for the coffee-themed second release, were made from discarded coffee husks.

‘Whisky maker

Steven Bremner used his expertise to identify the exact combination of casks of various ages to achieve the flavour and character he felt reflected the collection’s latest theme’

a line of whiskies named the Harmony Collection, launched in 2021 and intended to weave nature and sustainability into its narrative. This limitededition, annual release takes a nature-inspired theme each year and threads it through both the liquid inside the bottle and the packaging on the outside. The latter is created by harnessing organic waste materials and giving them fresh purpose.

The themes for the first two releases were cacao and

The third release is inspired by Scotland’s undulating grasslands and barley fields –and sure enough, the packaging is made from discarded meadow cuttings, given new life in the whisky’s presentation boxes and bottle labels and enhanced by a touch of star power via the input of two sisters with a deep-rooted connection to the land.

The Harmony Collection III comprises two distinctive expressions, Amber Meadow and Green Meadow (the second of which is available exclusively in travel retail) both of which are intended as a celebration of Scotland’s lush and fertile landscapes. That evocative image is brought to life by a partnership with sisters Stella and Mary McCartney, who have tapped into their childhood, when they would

often travel to their family home in the Scottish countryside. The name Amber Meadow stems from the McCartneys’ memories of summer days in amber fields at their family farm in rural Scotland, and each release features photography of The Macallan estate on the packaging, captured by Mary and chosen by Stella. Despite their success in the fields

‘This limitededition, annual release takes a nature-inspired theme and threads it through both the liquid inside the bottle and the packaging on the outside’

of photography and fashion, the project marks the first time the sisters have worked together, thereby offering not only a chance for them to combine their creative talents, but to reminisce and celebrate their childhood.

For the Harmony Collection III, whisky maker Steven Bremner used his expertise to identify the exact combination of casks of various ages to achieve the flavour and character he felt

‘Each release features photography of The Macallan estate on the packaging, captured by Mary McCartney and chosen by sister Stella’

reflected the collection’s latest theme. That cask influence can be seen in the resultant liquid, not least in its warm summer evening hue and rich flavour:

orange-and-lemon tones mingle with honeysuckle, vanilla and coconut notes on a palate redolent of warm meadows and mature barley fields, leading to a rich, citrus-scented finish. The Green Meadow, by way of contrast, showcases a lighter, lemon-and-barley-sugar profile, with fragrant hints of honeydew melon and bluebells.

Close your eyes and you could almost be transported to those rolling Scottish hills.

themacallan.com

OUR JOURNEY TO BETTER BREAD.

In 1993, our founder Gail Stephens decided to turn back the clock on industrialised baking practices and bake bread traditionally: by hand, using quality ingredients and time-worn artisanal methods.

We’ve come a long way since, we have retained what matters – our values, suppliers, skill, and our decades-old sourdough starter cultures. We endeavour to balance our passion for some of our classics, yet also push ourselves innovatively, our NPD bakery is one of constant creativity and magic.

Over 30 years since our founding, we still strongly believe in our original mission – giving people better access to the bestquality baked goods.

We are privileged to have a long running relationship with Lisa and Northcote, from crafting bespoke bread to supporting their needs, and working with likeminded people is after all, a perfect recipe.

“We’ve worked for several years with The Bread Factory and the reason is that they consistently provide a first class service and create bespoke recipes to meet our requirements. Their bread is crafted skilfully and is always of fantastic quality.”

Lisa Goodwin-Allen Executive Chef, Northcote

T: 0161 4385255

W: breadltd.co.uk

E: info@tbfmanchester.co.uk

Happily Ever After begins at Northcote...

Imagine your dream wedding: a day of pure relaxation, exquisite gourmet food, and unforgettable memories. Northcote provides the perfect setting for this special occasion.

Nestled in the Ribble Valley, on the edge of the Forest of Bowland as your backdrop, Northcote offers a truly unique wedding experience. Whether you envision an intimate gathering or a larger celebration, we can accommodate up to 55 guests and create a day tailored to your vision.

Savour an Unforgettable Wedding Feast: Northcote is renowned worldwide for its exceptional cuisine, making it the ideal choice for a wedding with a gourmet twist.

Award-winning Chef Lisa Goodwin-Allen, a culinary innovator at the forefront of British cuisine, will design a unique seasonal menu that reflects your preferences and delights your guests. Our dedicated and highly trained team, recognised for their first-class service, will ensure every detail is flawless, allowing you to relax and savour every moment of your special day.

Contact Northcote to discuss your dream wedding and explore how we can make it a reality. Call 01254 240555 or email events@northcote.com

Photo credits; Anthony Ives Photography, Lee Brown Photography

CHOOSE THE FINEST

Over the last 60 years, Wellocks has become the premium source of the world’s finest ingredients used by the UK’s best restaurants

Dedicated to sourcing exceptional ingredients, Wellocks takes pride and care in delivering the very best quality and flavour. Favoured by top restaurants, Wellocks aims to inspire and support chefs to create amazing dishes by giving them exclusive access to a network of independent growers and producers, from everyday basics to the most exotic elements of a dish. Minus8 vinegars and verjus are among these fine products.

MINUS8 VINEGAR & VERJUS

Minus8 is a family-owned vineyard in Niagara, Canada, where the hot summers and cold winters allow them to craft exceptional vinegar and verjus from their grapes. Their first and flagship vinegar, Minus8, was named after

the temperature at which the grapes were harvested.

The Minus8 portfolio of verjus and vinegars are coveted by some of the world’s best chefs. The crew responsible for producing the portfolio is small – it’s Brad, Rachel, family members and seasonal harvesters and all are hands-on, from the planting to the sales.

The farmland that is home to Minus8 has been familyowned for three generations.

It lies just outside of Niagara, between the two great lakes, Ontario and Eyrie. The winters are notoriously freezing, the summers super-hot and sunny – this part of the world is icewine paradise. Brad, a winemaker by profession, decided back in 1996 to try his hand at creating vinegar. Using eight varieties of grapes, all picked when temperatures dropped below eight degrees Celsius and pressed while frozen, the original Minus8

vinegar was created. But then, he forgot about it.

When he met and married Rachel, she challenged Brad to look at vinegar production once more: “I can sell that,” she told him. Rachel was right, and she did just that. Heading to the most famous kitchens in New York and California to present their portfolio, resulted in multi-Michelinstarred chefs from the USA celebrating the complexities of the verjus and vinegar. This sparked intrigue from European chefs. Following on from chefs, mixologists began to use the products in cocktail and mocktail recipes. Now, pastry chefs are looking to the products, especially the sweeter Maple8 variety.

All Minus8 products are extremely natural. The work is in the growing, harvesting and pressing of the grapes, or the sourcing and pressing of the ingredients used for

the vinegars, such as apples, or tomatoes. Then of course, the maintenance and regular appraisal of the liquids as they develop into each speciality, and finally the bottling and labelling – all done by hand.

The grapes in the vineyard are harvested several times during the year. For the icewine, the grapes must be harvested at the temperature of minus eight. That in itself is a task as the required temperature can hit at any time, day or night. When it does, it’s all hands on deck, even if it’s 4am, as the grapes must be picked. They are then held at the same temperature through their journey into the plant and pressed.

The barrel store is a dark, quiet place – each barrel has notes written on in chalk. As Brad makes his way through the collection tasting each one, he writes down the developed and developing characteristics and adds his thoughts on the time he feels is required for the product to reach the optimum flavour and viscosity. This is Brads specialism – his depth of knowledge, his understanding of flavour and his palate are at a genius level.

VERJUS

From French, translating as ‘green juice’. Verjus or verjuice as it is sometimes known, has a history that stems back to the Middle Ages. It was widely used all over Western Europe and is made by pressing unripe grapes, or sour fruits. Highly popular in Syrian and Persian cuisine, verjus has a gentler flavour than vinegar. Verjus is the juice, or must, of unripe wine grapes, essentially a by-product of wine growing. If the cluster of grapes on a vine is too dense, grapes will struggle to develop and fully ripen. They are basically fighting for the sun. Before something called ‘veraison’ happens (when the grapes begin to deepen in colour and sugars develop) winemakers remove grapes from the vines, leaving some to develop on

MINUS8 PRODUCTS

Nine vinegars and three verjus, all made with the same exacting quality and taste principles:

– Quality is always singular

– Taste is always extraordinary – Every vintage and each product may vary but must stay true to its core

Minus8 Vinegar

Apple8 Vinegar

Concord8 Vinegar

Dehydr8 Vinegar

IP8 Beer Vinegar

L8 Harvest Vinegar

Maple8 Vinegar

Veget8 Vinegar

Original Barrel Minus8 Vinegar

Maple Brix Verjus

8Brix White Verjus

8Brix Red Verjus

the vine. Verjus is a wine – or vinegar-makers zero-waste policy. By turning the unripe grapes into verjus and composting vine cuttings to be recycled among next year’s wines, Minus8 is not only creating delicious products, it is also working with low carbon, sustainable methods. A bottle of Minus8 will contain nothing other than the grape must and skill. Nothing artificial, purely natural.

VINEGAR

Vinegar, from the French words ‘vin aigre’, sour wine, has a deep and long worldwide history. Hippocrates is considered to have used the liquid for cleaning wounds around 420 BC, Queen Cleopatra dissolved pearls in vinegar and offered it as a love potion to Anthony. Vinegars have been used in medicines for centuries and has been the friend, not just of practitioners, but of chefs and cooks throughout time.

Vinegar can be made from almost any fermentable carbohydrate source. Grapes, berries, apples, pears, melons, honey, beer, maple syrup, potatoes, tomatoes – quite an endless list. The first step in vinegar production is when yeasts turn the natural sugars to alcohol, then acetic acid bacteria converts the alcohol to acetic acid. Growing on the surface of the liquid, the bacteria creates the fermentation process which happens slowly over weeks or months.

Wellocks

4 Pendleside

Lomeshaye Business Village

Lancashire BB9 6SH 08444 993444

sales@wellocks.co.uk wellocks.co.uk

WONDERFULLY WELCOMING…

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

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

business clients and of course tourists all keen to see what the fuss is about.

Over the past couple of years,

‘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’

and the Black Bull is usually extraordinarily busy during this time with a variety of customers from locals, walkers,

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

Photography: KapturedbyWayne.co.uk

Photography: KapturedbyWayne.co.uk

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 – the new Head Chef Nick Evans has elevated many of the dishes to new heights. 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

‘The outside space, complete with its sail canopy, has become an iconic al fresco dining experience’

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 among many, is that the Black Bull is recommended by the team at Northcote for 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 formidable 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

The Black Bull

Old Langho Road, Old Langho BB6 8AW 01254 248801

enquiries@theblackbulloldlangho.co.uk

theblackbulloldlangho.co.uk

The Edisford Bridge

Edisford Road, Clitheroe BB7 3LJ 01200 422637

again, add something to the overall experience.

In recent months Becky and Jamie have taken on a second iconic Ribble Valley venue –the Edisford Bridge, which overlooks the River Ribble and bridge of the same name –another transformation is underway and the early results look incredible.

No visit to Clitheroe should be complete without visiting this quintessential British pub. There are plenty of pub classics and fine ales to enjoy and a new outdoor space is soon to be completed for everyone to enjoy.

If you find yourself in the Ribble Valley at all, then be sure to drop into either one –or even both of these fine establishments where you’ll be guaranteed the warmest of welcomes.

Photography: KapturedbyWayne.co.uk

Photography: KapturedbyWayne.co.uk

The S.Pellegrino Young Chef Academy aims to discover and nurture the next generation of culinary talent by providing them with connections, support and experiences that enable them to reach their full potential. The programme aims to spread S.Pellegrino’s values of responsibility, inclusivity and sustainability in the gastronomy industry and finds new culinary talent through its bi-annual S.Pellegrino Young Chef Academy competition, open to young chef’s aged 18-30. The competition seeks to identify the best young chefs from around the world, showcase their talent and accelerate their professional development.

SPYCA 2024-2025 COMPETITION

APPLICATIONS OPEN FROM FEBRUARY 2024

TANTALISINGLY TASTY

Double Dutch not only creates exceptional tonics and mixers, it also acts as a beacon of ethical practices within the drinks industry

Founded by twin sisters Raissa and Joyce de Haas, Double Dutch is a premium mixer brand celebrated for its innovative approach to crafting exceptional tonics and mixers. Infused with a passion for flavour exploration, their twelve-strong range showcases unique and delicious combinations borne from the art of molecular gastronomy, promising to elevate every drinking experience.

From the invigorating ‘Cucumber & Watermelon’ to the aromatic ‘Pomegranate & Basil’ and the zesty ‘Pink Grapefruit Soda’, Double Dutch offers an array of flavours designed to tantalise the taste buds, whether enjoyed solo or as a vibrant addition to cocktails. With a London-based headquarters and a presence in 45 countries, including their native Netherlands, Double Dutch has solidified its position as a global tastemaker in the world of premium mixers.

‘With a presence in 45 countries, including their native Netherlands, Double Dutch has solidified its position as a global tastemaker in the world of premium mixers’

In a landmark achievement, Double Dutch attained its carbon neutral status in 2022 and most recently secured B-Corp certification, underscoring its unwavering commitment to sustainability and social responsibility. As the sole major mixer brand to receive this prestigious certification, Double Dutch stands as a beacon of ethical business practices within the beverage industry.

Joyce and Raissa continue to demonstrate a dedication to championing sustainability

and fostering positive change within the hospitality sector. Through initiatives like the Female Bartending Scholarship Programme and partnerships with charities such as the Prince’s Trust, Double Dutch continues to support women in hospitality and promotes their message of inclusivity.

Now in its fourth year, the Female Bartending Scholarship Programme empowers aspiring female bartenders across the UK through professional training and tailored mentoring. Past scholars including Cléa Iqbal and Amy Warne have experienced remarkable career growth after completing last year’s programme, securing spots at Salmon Guru in Dubai and Head Bar Coach at The Botanist respectively, underscoring the impact of the programme in nurturing talent and driving diversity within the industry.

Raissa de Haas emphasises the importance of addressing gender disparity in hospitality, stating: “The hospitality industry poses unique challenges for women, especially with

‘Mixers should be the life and soul of every party, so we created a range to bring some much-needed personality and flavour into the mix!’

Joyce & Raissa de Haas, Double Dutch co-founders

the noticeable gender gap in leadership roles. Our Female Bartending Scholarship Programme aims to provide more than just enhancing people’s skills but is a platform designed to really propel women further into their hospitality careers.”

Looking ahead to 2024, Double Dutch plans to expand their scholarship programme, accommodating even more aspiring female bartenders and furthering their mission of being a force for good, promoting inclusivity and female talent development. With a steadfast commitment to excellence and a vision for a more vibrant and inclusive hospitality landscape, Double Dutch continues to set the standard for premium mixers and social responsibility in the beverage industry. doubledutchdrinks.com

COOK LIKE A PROFESSIONAL

Northcote’s Cookery School is where home cooks can hone their skills learning from some of the best chefs in the industry, writes

Northcote’s Cookery School masterclasses are renowned throughout the UK – the chefs who front them are ultimately skilful and knowledgeable. While many who attend admit to being ‘foodies’ some are total novices, as I discovered when I went along to ‘Northcote at Home’.

Arriving at Northcote all the attendees gathered for breakfast before being taken through the working kitchen by Richard (Rick) Ogden who is the cook school’s head tutor.

Rick, who has a wealth of catering experience, has trained in some of the UK’s top Michelin starred restaurants. He is passionate about training and developing his own skills and has outstanding technical knowledge, which shines through when he talks us through the recipes we are going to make.

On our menu was a starter of warm cured salmon with a dill emulsion, white balsamic butter sauce, dill oil and served on a tiny bed of cubed pickled cucumber.

‘It was informative and certainly entertaining’

A main course of aged fillet steak topped with a marrowbone

Jan Woolley

crust and served with mushroom Bourguignon and Pomme Anna sounded delicious and for dessert was ‘apple cheesecake’ which turned out to be a showstopper! It required quite a few technical skills – but it can easily be executed at home and is guaranteed to impress you guests!

Rick, with fellow tutor and chef Ben Hinchliffe, started the class with an informal chat, which through the day developed into lively interactions, with the

home cooks encouraged to ask questions and talk about the extent of their own personal cookery skills and experiences. It was informative and certainly entertaining. One of the most interesting things I learnt is cooking is not about time –it’s about temperature and we all came away vowing to acquire that most valuable of chef’s cooking tools – a thermometer.

We went on to learn about sauces making a delicate white wine sauce for the fish and a more robust red wine and mushroom sauce for the Bourguignon. When making sauces we learnt that if you ‘boil you spoil’ as prolonged boiling destroys the flavour profile. Reduction has to be done swiftly to achieve a good depth of flavour.

The day-long cookery courses also include lunch in the restaurant, which was simply delicious and particularly interesting as we had seen the chefs preparing the dishes. The cookery masterclasses are held in a glass-panelled space, which overlooks the busy Northcote kitchen – it’s a hub of quiet but industrious concentration.

Going into the afternoon we put the final touches to our dessert, creating delicious chocolate-coated spheres that were sprayed to look like apples, our salmon was cured, the sauces all done and the best bit – sampling the dishes that Rick and Ben put together to show us how they should taste (delicious) and be presented (perfectly).

All the sauces and the desserts you make in the class are labelled and packaged along with the main ingredients –the salmon and steak – for you to take home to re-create. What an experience and a fun way to learn!

To find out more about forthcoming masterclasses at Northcote go to the website: northcote.com

MASTER CULINARY SKILLS

Change the way you cook forever with an inspiring experience at Northcote Cookery School

Step into the intimate space that is Northcote Cookery School, where only glass separates you from the magic of the Michelinstarred kitchen.

BBQ – THE ART OF FIRE

July 10th 12th

August 13th 15th 17th

28th 29th 30th 31st

THE ULTIMATE NORTHCOTE COOKERY WEEK

July 16th-20th

September 17th-21st

October 8th-12th

FRENCH PASTRY

July 23rd 24th 25th

FAMILY BAKE OFF

July 26th 27th

August 8th 9th

October 29th 30th

MEAT FEAST VOL 2

July 31st

August 1st 2nd 3rd

Our instructors are culinary masters with a wealth of experience. Feel at home under the warm guidance of Head Tutor Rick Ogden and tutor Ben Hinchliffe. They’re not just here to teach you techniques –

LET’S BAKE

August 6th 7th

CATCH

August 20th 21st 22nd 23rd 24th

A TASTE OF SICILY

September 3rd 4th 5th 6th

MEXICAN STREET FOOD

September 10th 11th 12th 13th 14th

November 5th 6th 7th 8th 9th

NORTHCOTE AT HOME

September 24th 26th 27th 28th

MUMBAI SPICE TRAIL

October 1st 2nd 3rd

DINNER PARTY SECRETS

October 15th 16th 17th 18th 19th

November 12th 13th 14th 15th 16th

they’ll ignite your passion for food, helping you translate that passion into delicious, imaginative dishes you can recreate at home. Ready to take your cooking to the next level? Join us at Northcote Cookery School.

A TASTE OF LANCASHIRE

October 22nd 24th 25th 26th

November 19th 20th 21st 22nd 23rd

DOUGH TO CRUST

October 31st November 1st 2nd

CHRISTMAS DINNER PARTY

December 3rd 4th 5th 7th

CHRISTMAS HAMPER TREATS

December 10th 11th 12th 13th 17th 18th

ULTIMATE CHRISTMAS DINNER

December 19th 20th

Please note: Dates are subject to availability, limited to eight students per day.

Visit northcote.com/cookery-classes/ for the latest availability and to book.

CHEF & RESTAURANT MAGAZINE

The inside stories on the UK’s finest chefs. For lovers of Gastronomy, Dining out, Great Wines and Food Trends.

With exclusive recipe and technical content. Follow @chefpublishing across all social channels and subscribe to the most luxurious monthly chef and food title in the UK at www.chefpublishing.com

GAGGENAU INTRODUCES THE ESSENTIAL INDUCTION COOKTOP

Gaggenau, the luxury brand for professional grade home appliances, introduces its latest innovation, the Essential Induction cooktop. Seamlessly integrated into the kitchen’s worktop, it represents the epitome of freedom, flexibility and cutting-edge design for culinary enthusiasts

Gaggenau’s new induction cooktop is distilled to its essentials: the LED ‘dot’, the worktop surface and the performance control knob. These elements are all that are visible. The result is a clear countertop that provides unmatched convenience and aesthetic appeal, transforming the cooking experience into a true architectural masterpiece. The Essential Induction cooktop is designed to integrate exclusively with Dekton stone countertops. These ultracompact, stain and scratch resistant surfaces are available in 60 finishes, designs and colours to complement any kitchen. Gaggenau’s distinctive front-mounted performance control knobs assist users throughout the cooking process. The dot, a smart centre light within the cooking zone, shows the user where to place the

cookware, warns of residual heat and vanishes when not in use, transforming the cooktop island into a versatile area suitable for preparation, serving, dining, working and socialising.

To ensure efficient cooking, Gaggenau has developed removable magnetic surface protectors for your existing cookware. These protectors not only mitigate any noise of

the pan moving across the stone surface and safeguard the worktop, but also ensure the conductivity of the induction modules, guaranteeing optimal cooking performance. The Essential Induction cooktop offers the full Gaggenau capabilities – keep warm and boost functions and an illuminated performance control knob in stainless steel or black. Combining the Gaggenau ceiling extractors provides a harmonious kitchen environment, especially for open-plan designs.

“Our longstanding commitment to innovation has often changed the dynamics of cooking. From the first integrated, eye-level appliances, to downdraft ventilation and pioneering steam cooking for private kitchens, our technological advances have always created genuine human benefits. Today we champion the Essential Induction cooktop, an innovation that will not only change the way people cook, but also how they choose to interact and socialise in the modern, open plan kitchen,” explains Dr Peter Goetz, Managing Director of Gaggenau. The Essential Induction cooktop is a result of Gaggenau’s dedication to timeless design, craftsmanship and innovation. This addition to their renowned collection of luxury appliances is set to revolutionise the kitchen landscape, empowering users to explore their culinary passions without compromise.

‘Today we champion the Essential Induction cooktop, an innovation that will change the way people cook, interact and socialise in the kitchen’ gaggenau.com/gb

The Essential Induction cooktop will be available for purchase from the beginning of May 2024.

Serve fresh and tasty dishes sustainably

Whether you’re running a restaurant, hotel, or catering service, Electrolux Professional’s innovative food service solutions enhance productivity, efficiency, and elevates your cooking experience so you can deliver world class cuisine.

PROUD PARTNERS OF

As headline sponsors of Obsession, we were delighted to welcome you all to Northcote for what was another spectacular series of evenings.

I founded Deepbridge, as a fund manager backing exciting early-stage innovators, with the goal of helping create the technology and life sciences companies of tomorrow.

This focus on innovation is just one of the reasons we were so proud to continue supporting Obsession at Northcote, where the inspiring chefs are full of invention and new ideas.

Whichever evening you attended, I hope you had a fantastic time.

Ian Warwick Managing Partner, Deepbridge Capital

01244 246000

info@deepbridgecapital.com

deepbridgecapital.com

24 MICHELIN STARS 2024 OBSESSION FOR

MANY HOTELIERS AND CHEFS TAKE AN OPPORTUNITY IN JANUARY TO WIND DOWN AFTER A BUSY FESTIVE PERIOD, PERHAPS TAKING A MUCH-NEEDED HOLIDAY TO RECHARGE THEIR BATTERIES, HOLD BELATED CELEBRATIONS WITH FAMILIES AND FRIENDS OR SIMPLY CLOSING THEIR DOORS TO THE PUBLIC AND TAKING SOME TIME OUT.

At Northcote, there could not be more of a contrast. January is all systems go – as leading chefs from around both the UK and international gastronomy scenes arrive to join Craig Bancroft and Lisa Goodwin-Allen for their 17-night Northcote Obsession festival.

Northcote’s Obsession began in 2001 and has since evolved into the most prestigious showcase of world-class chefs and culinary excellence. In 2024, the event continued its tradition of bringing together top culinary talent from around the globe for a series of exclusive dinners.

The 2024 edition of Northcote's Obsession featured a stellar lineup of renowned chefs, each presenting their unique culinary creations over a period of 17 nights. From multi-Michelin starred chefs to rising culinary stars, the event celebrated diversity in cooking styles, ingredients, and cultural influences. Over the course of the festival, no fewer than 24 Michelin stars were showcased. However, on reflection, that number should have been 25 – just a few short weeks after his residency at Obsession,

Birmingham based chef, Aktar Islam was awarded his second Michelin star for his restaurant, Opheem – becoming the second cities first ever two Michelin starred destination – congratulations, Aktar and team!

When the lineup was announced, tickets flew out for the festival – a good tip to note, should you be planning to visit again in 2025. The lucky guests, who managed to successfully secure a slot, had the opportunity to indulge in an unforgettable dining experience, with each evening offering a carefully curated menu that highlighted the chef's signature dishes and innovative techniques.

Among the highlights of Northcote's Obsession 2024 was the emphasis on sustainability and locally sourced ingredients. Many chefs showcased their commitment to responsible sourcing and eco-conscious practices, reflecting the growing importance of environmental stewardship in the culinary world.

Throughout the event, Northcote's own Craig Bancroft curated exceptional wine pairings to enhance every evening’s menu.

Lisa Goodwin Allen,

Northcote, Ribble Valley (1 star)

As curator for Obsession, Lisa spends a vast amount of time each year liaising with chefs she wishes to invite to be part of Obsession. Renowned for her exceptional talent and leadership at Northcote, where she serves as Executive Chef, Lisa’s opening menu set the tone for an outstanding festival series, showcasing some exceptional ingredients such as Sturia Caviar, Wild Turbot and Squab Pigeon.

Alex Greene,

Deanes EIPIC, Belfast (1 star)

Alex Greene is the creative force behind Deanes EIPIC, Belfast’s celebrated restaurant. As head chef, he showcases his culinary prowess with inventive dishes, earning critical acclaim and delighting diners with his modern and refined cuisine. Bringing a touch of Northern Ireland to the festival, Alex opened his menu with his moorish Belfast Black and Treacle Soda Bread, before guiding diners through a showstopping selection of dishes including his De Terra Shorthorn Beef, with Beets, Lovage, Bushmills Whiskey and Cheek Boulangère.

Gareth Ward, Ynyshir, Wales (2 star)

Perhaps one of the most celebrated of all UK chefs at present, Gareth Ward and his wife, Amelia, took a former country house hotel in rural North Wales and turned it into a uniquely exceptional gastronomic destination. Gareth’s menu featured his signature style, blending the finest Japanese ingredients and techniques with some outstanding UK produce, with Japanese Bluefin Tuna sitting alongside juicy Orkney Scallops. His signature Jamaican Blue Mountain Tiramisu, we were delighted to see, also made an appearance at the closing of his menu.

Tom Barnes, L’Enclume (3 star)

It is all systems go for Chef Tom Barnes in 2024 as the right-hand man of 3 Michelin starred, Simon Rogan of L’Enclume is about to open his first solo venture, Skof in Manchester. The former Roux Scholarship winner will be showcasing original dishes in his new home, which can be found in Manchester’s NOMA district. At Obsession 2024, Tom delivered an outstanding 5-course menu with highlights including Marinaded Sea Scallops, Milor Prawns, Oyster Cream, Marigold and Golden Beetroot and his main course of Roasted and Glazed Greedy Carver Duck with Celeriac Jam, Fig Leaf and Wholemeal Bread.

Sarah Hayward, The Coach, Buckinghamshire (1 star)

In 2023, Sarah was recognised for her talents by the Michelin Guide as they presented her with their Young Chef Award. The Michelin starred chef was described by the guide’s editor as “tenacious and determined, yet modest” and she continues to make waves at the Coach with her culinary expertise and skill. Bringing those talents to Obsession, Sarah shared a snapshot of her style over the course of her menu, including the famous Turbot Scotch Egg with Curried Onion and Moillee Sauce and a whole stuffed Roast Quail with Haggis, Peppered Swede and Whisky and Braised Red Cabbage, before ending the celebration of her menu with a spiced Apple Choux bun with Calvados custard.

Adam Smith, Woven by Adam Smith, Coworth Park, Berkshire (1 star)

Another Roux Scholar and holder of a Michelin star, and now familiar face due to his overwhelming success and camaraderie on BBC’s Great British Menu, Adam Smith is widely tipped by his peers to be one of the UK’s one-to-watch. His restaurant, Woven, is found at the stunning Coworth Park in Berkshire and bringing a flavour of Woven to Obsession, Adam curated and delivered a festival menu which included Portland Crab with Preserved Radish, Nashi Pear and Thai Green and ended with Signature Chocolate with Sea Salt, Crème Fraiche and Cocoa Nibs.

Alex Tsiontinis, CTC, Athens (1 star)

Award winning Executive Chef at Elounda Peninsula Hotel in Crete, Alex Tsiontinis journey has been marked by a deep passion for his craft, an unwavering dedication to excellence, and a remarkable talent that has captivated both French and Greek culinary scenes. 2015 saw the birth of his brainchild, CTC - a groundbreaking concept that defies the conventions of Greek gastronomy through French techniques and international inspiration. Bringing that concept to Obsession, diners were delighted when their evening began with ‘an edible letter from the chef’ before being taken through an odyssey of dishes featuring charcoal grilled Lobster and 72 hour cooked short ribs with caramelised yeast, scented Celery, Black Garlic and Raisins.

Adam Handling, Frog by Adam Handling, London (1 star)

Awarded an MBE in the New Year honours for his services to hospitality and international trade. Lisa and the team at Northcote were thrilled to welcome the Michelin starred chef to Obsession 2024. Sitting in Adam’s portfolio of restaurants is his flagship Michelin starred Frog restaurant in Covent Garden which sits above his groundbreaking Eve Bar, the Michelin Bib Gourmand The Loch and the Tyne in Windsor and his zero waste Ugly Butterfly in Cornwall. Bringing the Frog to the Ribble Valley, Adam opened his menu with his signature bread and Chicken Butter course before moving on to dishes showcasing impeccable Sea Bream and Lobster, Yorkshire Duck with Burnt Leek and Black Truffle and finishing with Caramel, Salted Milk and Hazelnut.

Lorna Mcnee, Cail Bruich, Glasgow, (1 star)

Acclaimed for her culinary prowess, Lorna is Chef Patron at Cail Bruich in Glasgow. With a commitment to Scottish ingredients and modern techniques, Lorna creates dishes that celebrate local flavours while pushing the boundaries of gastronomy. A pickled Brown Crab dish opened the menu, served with Apple and Citrus, Mussel Cream, Raw Scallop, Oscietra Caviar and Brown Butter Dashi, and a modern take on a classic - Red Deer, stuffed with Alsace Bacon, Foie Gras and Chive, Pickled Beetroot, Potato Emulsion, Sauce Grand Venuer seasoned with Green Peppercorns was the centre star of the show.

James Knappett, Kitchen Table, London (2 star)

Kitchen Table is a dining experience, where full interaction with the chefs showcases previously unseen kitchen theatre. Guests, seated at a horseshoe-shaped counter, see James Knappett and his team prepare, serve, and talk diners through that evening’s tasting menu. Each course focuses on a single ingredient – like oyster, truffle, scallop, or deer – and amplifies exceptional produce to its very best. A wine list curated by James’ wife, Sandia, completes the experience. James’ Obsession menu included Juniper smoked BBQ Lobster Goan Curry with Mango, Peanut, Coriander and Lobster Brain Infused Scrambled Eggs and a dessert of “James Chocolate Orange” - 72% Ambanja Magdagascar Chocolate, Orange and Nicngarna Difference Coffee.

Aktar Islam, Opheem, Birmingham (1 star)

When Aktar arrived at Obsession for his evenings showcase of his restaurant, Opheem, little did he know that just a few short weeks later, he would be making history for his hometown of Birmingham, by becoming the first chef in the cities history to be awarded two Michelin stars. Bringing his signature style to Northcote, the evening began with a series of Opheem Snacks - Mango Tuille, Burnt Lettuce, Fermented Chilli; Spiced Beef Tartare, Apple Macaron, Date Chutney, Duck Liver and Curried Crumpet, Dressed Crab, Burnt Lemon and ended with Curried Mango Ice Cream, Mango Salsa, Parfait and Meringue.

Daniele Lippi, Acquolina, Rome (2 star)

Daniele’s two-star Michelin restaurant, Acquolina is located within the five-star design hotel, The First Rome Arte and boasts a panoramic rooftop terrace with views of the Rome skyline. At Acquolina, Daniele Lippi entertains his guests by serving a very personal vision of cuisine. Bringing his playful, inquisitive and adventurous style to Obsession, Daniele served a 7-course menu that began with signature snacks including Apple Sandwich, Tuna Tartare, Seaweed Mayonnaise; Lettuce, Pistachio Hummus, Trout Caviar; Yellow Turnip Raviolo, Roasted Carrot Cream, Turmeric and Cod Wafer with Pickled Red Onion. His dessert challenged diners to look at a familiar ingredient in a very different way – as he showcased Candied Lentils with Lentil Miso Whipped Ganache, Meringue and Hazelnut Oil.

Tom Shepherd, Upstairs by Tom Shepherd, Staffordshire (1 star)

A jewel in the crown of Lichfield could not be a more appropriate way to describe Chef Tom Shepherd, for his Michelin starred restaurant sits on the first floor above his father’s jewellery business. Since opening, Tom Shepherd’s star has been in the ascendence among his peers and the public alike. He is a firm favourite on television screens, and widely predicted to become one of the UK’s most influential chefs. Tom’s Obsession menu opened with BBQ Native Lobster with Peanut Satay, Coriander, Pickled Radish and fans were thrilled to see his winning 2023 BBC Great British Menu dessert ‘No Ordinary Schoolboy’ of Banana, Caramel and Pecan.

Harry Kirkpatrick, Trinity, (1 star)

Classically trained as a Specialised Chef by the Royal Academy of Culinary Arts, Harry has been Head Chef of the team at the Michelin starred Trinity since 2023. Taking the reins at the neighbourhood restaurant in Clapham Old Town saw him return for a second time to work alongside chef Adam Byatt. Byatt describes Harry as “One of those chefs you come across only a handful of times. An inspirational chef and leader, with a true passion for excellence, a love for produce and a future industry leader.” Roast English Duck was the centre point of Harry’s Obsession menu, served with Rainbow Chard and Quince and diners were treated to a classic – Apple Tarte Tatin, with Prune and Armagnac to round off an exceptional 5-course menu.

Sameer Taneja, Benares, London (1 star)

Sameer Taneja is Executive Chef at Benares, London’s trailblazing Michelin-starred Indian restaurant in Mayfair. Using his classical training in French and Indian cuisine and 20 years’ experience working alongside some of the world’s best chefs, Sameer’s culinary style pairs high quality British ingredients with authentic Indian spices and techniques. Bringing a flavour of Benares to Obsession saw dishes such as Scallop Malabar - Scottish Scallops Baked in their shell with Coastal Spices, Buttered Paratha and Chaapon Ka Pulao - Welsh Tandoori Lamb Chop and Leg Pulao, Meat Curry, Cumin Raita, Madras Papad and 24 hour cooked Black Lentils.

Henrique Sá Pessoa, Alma, Lisbon, Portugal (2 star)

In September 2022, Henrique Sá Pessoa achieved a place in the list of The Best Chef Awards in the 70th position. In 2016 his restaurant, Alma, in the heart of Lisbon, Chiado, was awarded its first Michelin star and two years later, in 2018, Alma was awarded a second. In recent years, Henrique has arrived in London - with an exciting new concept JOIA, meaning ‘jewel’ in Portuguese. JOIA Restaurant offers guests dramatic views from the 15th floor overlooking the iconic Battersea Power Station and showcases Henrique’s vibrant, unique, and fresh take on traditional plates using the best of British and Iberian produce. Staring his menu with a selection of Alma Lisbon snacks, Henrique delivered a menu celebrating his heritage and own unique style including dishes such as Toro, Capers, Tomato and Sturia Caviar and Scarlet Prawns with Corn, Leek and an Almond emulsion.

The Grande Finale – Le Gavroche x Caractère

Bringing the Obsession festival to a close was father and daughter duo, Michel and Emily Roux. The menu showcased dishes from Emily’s restaurant, Caractère such as “Acqurello Risotto” Blue Cornish Lobster, Coastal, Foraged Herbs and Bisque and dishes from Le Gavroche including Roast Venison, Beetroots, Blackberries & Green Peppercorn Sauce. The duo then joined forces to deliver a four-hand experience with the pair collaborating on Ossau Iraty with Truffles, Quince Jelly, Piment d’Espelette, Sweetcorn Brioche.

“I told Emily I would be closing Le Gavroche. She said, ‘and what are you doing with the Thermomix, Dad?’

- Michel Roux Jr

IN 1991, CHEF MICHEL ROUX JR WAS IN RECEIPT OF TWO VERY SPECIAL PACKAGES. BOTH WOULD REQUIRE NURTURING, CONSISTENCY, GUIDANCE, LOVE AND DIRECTION. BOTH WOULD LIGHT A SPARKLE IN THE EYES OF THE CHEF, WHENEVER HE WOULD SPEAK OF THEM. BOTH WOULD ALMOST CERTAINLY CAUSE HIM SOME WORRY OVER THE YEARS, BUT BOTH WOULD ULTIMATELY FILL HIM WITH PRIDE AND JOY.

The first was the birth of his daughter, Emily. The second would be taking the reins of Le Gavroche from his father Albert Roux.

At the end of 2023, Michel Roux announced that he would be closing Le Gavroche. The restaurant had been open for almost 60 years, but it was time to say goodbye. We caught up with Michel to find out more about life after Le Gavroche;

“Life without Le Gavroche being open is very different, for sure. I’ve got a few nights off now, which is great. Mrs. Roux is very happy. Well, for the time being, she’s very happy. She may not be in a few weeks when I’m there every night of the week. But I have been incredibly busy since the restaurant closed with all the other projects that I do, and closing has relieved a lot of stress that the day-to-day running of a restaurant can bring you”

“The lease on the building was coming to an end. I didn’t really want to go through the whole process of renegotiating it. My daughter, Emily and son-in-law, Diego didn’t want to take over the restaurant, and that was fine, they have forged their own path. They have their own restaurant in Notting Hill called Caractère and it is doing incredibly well. Another factor, I’m not getting any younger! I’m 63. I want to have the time to look after my grandchildren, and there are things I still want to do. It felt like the right time to say goodbye to the restaurant. Not many people get to choose the time that they close their business and so I was in an enviable position I think, to be able to do that”

However successful Le Gavroche was during its tenure, the restaurant was more than a business. Albert Roux, and then son Michel Roux Jr, through their decades running the kitchens, mentored, trained and supported hundreds of chefs who have gone forwards with their own careers and achieved incredible things. Royalty, celebrity, politicians –both national and international – came to dine at 43 Upper Brook Street, rubbing shoulders with those who loved the sheer gastronomy and true essence of hospitality the restaurant stood for. Le Gavroche was always, and is still, synonymous with family. The Roux family, the Roux Scholarship family, their hospitality family, their family of suppliers – and their family of customers. Taking the decision to permanently shut the

“It was an incredible feeling to work through those final four months with my team. The warmth we felt was wonderful”

doors on a place that meant so much, to so many, could not have been easy?

“It was very, very emotional. Incredibly emotional, actually. The outpouring of love that was out there was incredible. As soon as we announced the closure, the bookings just went phenomenal. We had people who were flying in from the other side of the world from Australia and New Zealand to come and dine for one last time at the Gavroche. We had a waiting list of 25,000 people. Perhaps I could have done an Elton John and done another comeback tour” Michel laughs “It was an incredible feeling to work through those final four months with my team. The warmth we felt was wonderful”

Michel took his team at Le Gavroche to one side, to tell them of the closing before the news went public “I announced it to the whole team on a Friday late afternoon, just about an hour before we opened for service. It was a shock to the system obviously and there were a few tears, but it was a busy Friday night - we’re all professionals and we got on with it. The following week I sat them down as individuals and I explained to them why and I asked them the question, ‘are you going to be staying or do you want to jump ship? Do you want to go? Do you want to move on now? I fully understand if you do’. Every single

one said, ‘no, chef, we’re staying to the end. We want to be part of the final crew that make it to the end’

When Michel speaks of the response he got from his loyal staff, it is easy to see the sentiment in his eyes. The unwavering support from his teams, all opting to stand by his side as he steered Le Gavroche into port has touched the chef, beyond words “I had members of staff that had been with me for more than 20 years. The twins, they worked front of house for 20 years. Rachel had been with me 20 years. But I was mindful there were also a few that had only just started. And I would have fully understood if they’d have said no, they were moving on”

Fully booked for every service, with a waitlist that could never be fulfilled, the final few weeks of Le Gavroche seemed to pass by in a flash. Social media was awash with diners sharing their last meals, lamenting the reality this would be their last time sitting in the iconic restaurant. True to Roux family form, however, there were three extremely special evenings they held in honour of those who they felt should have the chance to experience Le Gavroche before the doors closed; their suppliers, some of whom they had been working with for 50 or so years, the future – student chefs from Westminster

Kingsway college, University of West London and University College

Birmingham and then a final evening for their charities – Hospitality Action, BIGKID Foundation and VICTA.

“It was about giving back. Not just for me but for Le Gavroche to be able to give back and be able to finish on a high, and finish properly. By that I mean not just a last service with paying customers, close the door and go away. No, we had to finish in a certain manner. To finish the last service with paying customers, it just didn’t feel right for me. We had to finish in style.

“Giving back to charity, giving back to our suppliers, saying thank you. Some suppliers had been with us for the duration, 56 years. Giving a chance to some college students to come in and experience Le Gavroche. 18 and 19 yr old chefs, from 3 culinary schools. The future. We wanted them all in, if I am honest!”

We chat about Emily and Diego. Michel had asked them if they wanted Le Gavroche and they had said no. I wonder what Emily’s reaction to the closing of her father – and grandfathers –restaurant had been?

“What are you doing with that Thermomix? Oh, and the vacuum pack machine?” Michel laughs “No, Emily was very supportive of my decision to close Le Gavroche, and I’m very supportive of their business as well. It’s fantastic to see them grow and to be so successful.

“Ever since Emily was five or six years old, she said she wanted to be a chef. She used to come in on the weekends to Le Gavroche and do some vegetable prepping and absolutely loved it. My wife did try and persuade her otherwise, but once it’s in you, it’s in you, isn’t it?”

We might be chatting about life after Le Gavroche, but the truth of the matter is Le Gavroche lives on, just in a more nomadic style. That is because Le Gavroche was always more than bricks and mortar. It was more than a W1 postcode, or the plush banquette seating. Le Gavroche was, and still is, a way of hospitality, a family, a team and a vision.

“We’re doing lots and lots of stuff under the name of Le Gavroche and some of my team do still work with me. I could never sell the name Le Gavroche. Believe me, I’ve had some crazy offers. But it’s not for sale. It would be like selling my right arm. I just couldn’t do it. The business carries on. We’re doing some events, pop-ups. I’m working with Cunard, we are doing Le Gavroche at Sea – four residencies aboard the Queen Anne and the Queen Mary, across the Norwegian Fjords. Personally, I love everything about Norway. I did the Midnight Sun Marathon in Tromsø, so I am very excited about those”

In May 2024, Michel Roux will open Chez Roux, a new restaurant in Palm Court at The Langham, London. The restaurant will be inspired by Michel’s childhood memories: life in rural Kent in the 1960s, being raised at the Fairlawne estate where his father Albert Roux OBE worked as a private chef for the Cazalet family, and the first menus from Le Gavroche in 1967. Chez Roux will present a unique opportunity to experience Michel Roux’s cooking in London, with menus that showcase historical British classics and traditional French cooking methods, presented in contemporary, refined dishes.

To begin, guests will be able to sample Roux’s take on Welsh Rarebit, rich with stout and Montgomery cheddar and

piquant with mustard, Worcestershire sauce and pickled walnut. Main courses will include Lamb Chops Reform, inspired by Alexis Soyer’s classic 1830s recipe, and here consisting of herbcrusted lamb, faggot and Reform sauce. There will also be Grilled lobster with garlic butter, fries and béarnaise, one of Chef Michel’s all-time favourite dishes, and something he remembers enjoying at Le Gavroche as a child.

The menu will be complemented by a selection of premium wines and Champagnes, as well as an exclusive collection of hand-crafted cocktails reflective of the era, including the Queen’s Dubonnet and the Madeira Cobbler. Open for dinner only, the restaurant will be in The Langham’s elegant central dining room, Palm Court, where the ambience and service will complete the dining experience and bring Chez Roux to life.

“I have such fond memories of growing up at Fairlawne, where my father spent 7 years cooking for the Cazalet family. From relaxed lunches to extravagant dinner parties, it’s safe to say everyone ate very well! Dad had to learn the great British classics but used all his French technique and skills to cook for the family and esteemed guests. When my parents had to cook dinner parties, the wife of the head butler, Mrs Bradbrook, would babysit, introducing me to the wonders of great British desserts such as crumble and custard, and steamed puddings. The menu at Chez Roux is inspired by these early memories. Many of the recipes that were popular during the 60s have been consigned to history, yet there is so much to love about the dishes I remember from this time –British classics combined with traditional French techniques. So, with a touch of nostalgia and much excitement, I can’t wait for guests to try the menus at Chez Roux at The Langham.”

“We have events at Cheltenham, Newmarket and Epsom throughout the year and then the big one, Wimbledon where I run a very large restaurant, six, seven hundred covers. This year I’m also going to have a smaller 50-seat Le Gavroche residency too. Then of course, as a family we have the Roux Scholarship and all that brings with it. Things like cooking alongside Emily at Northcote’s Obsession too – I am certainly managing to fill my time!

Emily Roux on Le Gavroche

For most small children, the weekends would be filled with hobbies, playing with friends and going to birthday parties. And while Emily Roux didn’t miss out on those, there was one place she could always be found – whenever the chance arose. In the kitchens at her father’s restaurant, Le Gavroche.

“There are definitely many memories I have from the Le Gavroche as a child. Peeling kilos and kilos of potatoes or tomatoes… basically any vegetables that would keep me occupied for a while. My mum always had the pleasurable task of having to clean my very dirty Chef whites! “One vivid memory I have is one of my birthdays spent in the kitchen (maybe my 12th). I was in the kitchen with Monica Galetti. She had hidden my birthday present in one of the flour bins – a huge container holding approximately 10 kg of flour. I battled all evening trying to get it out and not put too much flour everywhere. I needed to get to my birthday present at the bottom of this container! I managed it at the end of the service … but a major clean-up was necessary!

“As I got older, my Mum tried every which way she could for me to look at another career path. Having been in hospitality herself, she knew about the unsociable hours and the very little family holidays you get… which could have been challenging. However, the camaraderie, family like brigade and buzz of the service just totally had me hooked from the get-go and when I finished culinary school, it was my dream to open my own place.

“At the time little did I know that my future husband would have the same dream and that we could make that dream come true together with Caractère.

“The closing of Le Gavroche was definitely a strange feeling. The restaurant had always been a part of my life growing up and some of the staff members had “grown” with me. We took both our boys for a few pictures around the restaurant

and kitchens, so in the future they, too, will have those memories.

“The announcement of the closure was quite a poignant moment… the end of an era, but we knew it was coming. We had discussed it in the past. I think it was the right time for Dad to make the decision, on both a personal and professional level. So much had been accomplished over the years, and this will hopefully give Dad more time to enjoy his grandsons! During its time, Le Gavroche became an institution. The restaurant brought French gastronomy to the UK, but it also nurtured many talented chefs that are world renowned today. Over the decades, Le Gavroche gathered many generations of family”

“Over the years, I have always sought advice from my father, and I feel very privileged to be able to do so. Dad has helped us every step of the way. Especially during these past challenging years. Now Le Gavroche is closed, we have lots of exciting things in the pipeline at Caractère alongside my father! Among those, we have some wine dinners (from Le Gavroche’s extensive cellar), and a special Father’s Day celebration, where Dad will be bringing his all-time favourite dishes to the restaurant. We have a regular Caractère newsletter where people can keep up to date with what’s happening, and it is easy to subscribe on our website https://www.caractererestaurant.com/ And the question on the Le Gavroche Thermomix?

“I haven’t yet got the Thermomix, but I’m definitely hoping to get my hands on one!”

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.

Skipton

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

2019

LISA GOODWIN-ALLEN Northcote, Lancashire

NORBERT NIEDERKOFLER Hotel & Spa Rosa Alpina, Italy

IAN SCARAMUZZA In Situ, San Francisco

OLLIE DABBOUS Hide, London

CRISTINA BOWERMAN Glass Hostaria, Italy

MARC FOSH Restaurant Marc Fosh, Spain

SRIJITH GOPINATHAN Taj Campton Place, San Francisco

JAMES LOWE Lyle’s, London

HYWEL JONES Lucknam Park, Wiltshire

JOÃO OLIVEIRA Vista, Portugal

NIALL KEATING Whatley Manor, Wiltshire

ANDREW WONG A. Wong, London

ROMY GILL Romy’s Kitchen, Bristol

MARIANNE LUMB Marianne, London

SAYAN ISAKSSON

MATT ORLANDO Amass, Denmark

NIGEL HAWORTH Northcote, Lancashire

2020

LISA GOODWIN-ALLEN Northcote, Lancashire

GARETH WARD Ynyshir, Wales

TOM BROWN Cornerstone, London

KIRK HAWORTH Plates, London

DIETER KOSCHINA Vila Joya, Portugal

HANS NEUNER Vila Vita Parc, Portugal

SAT BAINS Restaurant Sat Bains, Nottingham

PAUL CUNNINGHAM Henne Kirkeby Kro, Denmark

RICHARD CORRIGAN Corrigan’s Mayfair, London

PHIL HOWARD Elystan Street, London

BEN MARKS Perilla, London

ANGELA HARTNETT Murano, London

NEIL BORTHWICK The French House, London

PRATEEK SADHU Masque, India

MONICA GALETTI Mere, London

JACOB JAN BOERMA Restaurant De Leest, Netherlands

JAMES KNAPPETT Kitchen Table, London

CLAUDE BOSI Bibendum, London

RICK STEIN The Seafood Restaurant, Padstow

BRIAN TURNER TV Celebrity Chef

NIGEL HAWORTH Obsession Chef Ambassador

STEPHEN MCLAUGHLIN Restaurant Andrew Fairlie, Scotland

KEN HOM Celebrity Chef, TV Presenter & Author

JAMES MARTIN Celebrity Chef, TV Presenter & Author

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

2023

LISA GOODWIN-ALLEN Northcote, Lancashire

NIALL KEATING Lunar, Stoke-on-Trent

RICARDO COSTA The Yeatman, Portugal

ALEX DILLING Alex Dilling at Hotel Café Royal, London

NATHAN DAVIES SY23, Wales

CHET SHARMA BiBi, London

BRAD CARTER Carter’s of Moseley, Birmingham

TOMMY BANKS Black Swan, York

SALLY ABÉ The Pem, London

ANNA HAUGH Myrtle Restaurant, London

TOM SELLERS Restaurant Story, London

TOM PHILLIPS Restaurant Story, London

VALENTINE WARNER Cook, food writer and broadcaster

NEIL BORTHWICK The French House, London

RAFAEL CAGALI Da Terra, London

LUKE FRENCH JÖRO, Sheffield

HRISHIKESH DESAI

JOHN WILLIAMS MBE The Ritz, London

SPENCER METZGER The Ritz, London

ALEX NIETOSVUORI Hjem, Northumberland

MARK DONALD The Glenturret Lalique Restaurant, Scotland

MONICA GALETTI Mere, London

NEIVES BARRAGAN MOHACHO Sabor, London

NOTHING BUT A DOT, A SURFACE, A CONTROL KNOB.

Introducing the Essential Induction. Less for a life of more.

LATEST RELEASES FROM PORSCHE

Discover the next generation of Porsche models

2024 has already been an exciting year for the Porsche brand. Paving the way for three new model releases, the Porsche line-up is now more impressive and more diverse than ever before.

NEW TAYCAN

The rise in demand for electricpowered vehicles has generated considerable excitement for Porsche enthusiasts over the last few years, but never more so than with the groundbreaking new Porsche Taycan.

Innovative driver and passengerfocused technologies that made the first iteration so attractive have all been maintained, while stunning new developments offer an exciting new driving dynamic that is to be expected from Porsche.

With a 0-62 mph time of just 2.2 seconds, the instantaneous thrill of 1034 PS simply must be experienced to be believed and is enough to leave even the most powerful supercars behind.

PASM (Porsche Active Suspension Management) is now standard across the range. At the touch of a button, the advanced technology can offer distinct personalities – from a plush ride for comfortable journeys, to precise Porsche driving dynamics made for the track. The new Taycan’s exceptional 105-kWh battery is ideal for long journeys offering a highly practical range of 421 miles*. And with an increased charging capacity of 332 kWh, it can be powered up from 10 per cent to 80 per cent in just 18 minutes^.

ALL-ELECTRIC MACAN

Ten years after its launch, now heading into its second model generation, the Porsche Macan is now available with an allelectric powertrain.

Ever the sports car of compact SUVs, the new all-electric Macan has harnessed its Porsche DNA to become not only even sportier, but also more efficient and comfortable for everyday usability. With its 800-volt architecture, it boasts a powerful

100 kWh-battery that can provide a range of up to 367 miles** and be charged to 70 per cent in just 21 minutes^.

Additional developments include an advanced all-wheel-drive system, lowered centre of gravity for optimum cornering performance, a 12.6-inch curved display and a separate passenger display with video streaming.

NEW PANAMERA

Designed for those who use freedom to follow their instincts, the new Panamera range exemplifies the Porsche commitment to innovation and technologically pioneering spirit.

Advanced interior technology includes the front passenger digital display with quick access to media and driving information, and the Porsche Driver Experience to keep you more informed and engaged behind the wheel.

Choose between a six-cylinder 353 PS engine in both rear wheel and all-wheel drive, or an eight-cylinder engine with electric motor developing a combined power output of 680 PS for stunning acceleration.

From intuitive controls to the serenity of its luxurious interior, this latest incarnation of the ‘911 for four’ effortlessly surpasses the demands of modern life. Athletic, streamlined, with clear contours and powerful proportions, yet still with a remarkably practical 494 litres of luggage space.

To experience the latest Porsche range first-hand, contact your nearest Porsche Centre using the details below, quoting NorthcoteQ224.

Porsche Bolton 01204 559911

info@porschebolton.co.uk

www.porschebolton.co.uk

Porsche Stockport 0161 4769090

info@porschestockport.co.uk

www.porschestockport.co.uk

Porsche Wilmslow 01625 522222

info@porschewilmslow.co.uk

www.porschewilmslow.co.uk

‘The Porsche line-up is now more impressive and more diverse than ever before’

IUNCOMPROMISING LUXURY

Let’s take a look at Aston Martin’s DB12 – the world’s first super tourer

n the realm of automotive excellence, Aston Martin has always stood as an epitome of luxury and performance. Now, with the DB12, the brand heralds a new era of automotive innovation and sophistication.

The DB12 exudes power and potency from every angle. Its bold and assertive exterior design, characterised by segment-defining proportions and immaculate styling, commands attention effortlessly.

With 75 years of DB heritage seamlessly integrated, the DB12’s athletic physique and unrivalled elegance set new standards for automotive design.

Inside the DB12, you are greeted by a sanctuary of luxury and sophistication. The interior has been completely redesigned, boasting clean horizontal lines that emphasise space and modernity. The state-of-the-art infotainment system provides seamless connectivity, ensuring a sublime driving experience.

The DB12 leaves no stone unturned in delivering excellence, even in the realm of audio.

The new benchmark is introduced with its 390w 11 speaker audio system, perfect

for immersing yourself in a soundscape designed to match the DB12’s performance perfectly, thanks to the advanced hardware and QuantumLogic ® sound processing.

‘With 75 years of DB heritage seamlessly integrated, the DB12’s athletic physique and unrivalled elegance set new standards for automotive design’

At the heart of the DB12 lies a twin-turbo engine, delivering a best-in-class power output of 680PS/800Nm. This powerhouse is complemented by an all-new suspension system, featuring intelligent adaptive dampers and electronic rear differential (E-diff). With five pre-set driving modes, the DB12 offers unparalleled driving dynamics and control.

The Aston Martin DB12 represents the pinnacle of automotive achievement, blending breathtaking speed and agility with uncompromising luxury and refinement. It’s a car that defines the new era for Aston Martin, setting the bar higher for the next generation of sports cars.

01625 913944 stratstone.com

Aston Martin Manchester Water Lane, Wilmslow Cheshire SK9 5BQ

BOWLAND’S BEAUTIFUL VILLAGES

Take time to explore the Forest of Bowland’s villages –visit the welcoming pubs and friendly cafés to taste outstanding local produce. Explore the many traditions, values and connections dating back hundreds of years.

South & West Bowland –Garstang is situated on the River Wyre. The history of this market town goes back thousands of years, with Neolithic and Bronze Age artefacts found in the area, but there is no actual record until the Domesday Book, when it was designated as Cherestanc. One of Lancashire’s oldest traditional street markets, first established in the 14th century, is still going strong and is held every Thursday on the high street. Along the road from Garstang is Scorton, developed

The Forest of Bowland consists of many villages and small communities, each with its own unique character

around the cotton mills and railway in the 19th century.

The village is a popular spot for walkers and cyclists as well as nature lovers. There are some lovely walking opportunities in nearby Grizedale, with a climb up Nicky Nook or through the

beautiful, wooded valley. A more leisurely easy-access trail starts from Scorton picnic site. Beacon Fell is a great base for a day’s exploring – including a woodland and sculpture trail and a climb to the summit for spectacular panoramic views.

‘There are some lovely walking opportunities in nearby Grizedale, with a climb up Nicky Nook or through the beautiful, wooded valley’

Hodder Valley – Newton-inBowland sits snuggly at the foot of Waddington Fell and is dotted with 18th century listed buildings. Dunsop Bridge is at the centre of Great Britain and a popular destination for walkers. During the winter months, linger longer and enjoy some wonderfully starstudded skies – Slaidburn is one of Bowland’s designated Dark Sky Discovery Sites. Slaidburn is a picturesque grey stone village set on the banks of the river Hodder. The church of Saint Andrew is mostly 15th century but has a history that can be traced back over 10 centuries, and the Hark to Bounty Inn is home to the original Moot Courtroom of the Forest of Bowland.

North Bowland – Hornby, on the north west periphery of Bowland, retained a strong coaching trade throughout the

Photography: Mark Sutcliffe, Salar Media

Photography: Mark Sutcliffe, Salar Media

Photography: Graham Cooper

Photography: Mark Sutcliffe, Salar Media

Photography: Mark Sutcliffe, Salar Media

Photography: Mark Sutcliffe, Salar Media

18th century and the Castle Hotel in Hornby was one of the principal stabling points. Visit the parish church of St Margaret, dating in part from medieval times, and take in the fine views of Hornby Castle from the bridge over the river Wenning. The castle is an imposing crenelated dwelling dating mainly from the 19th century (although not open to the public). The village of Wray is popular with cyclists and walkers –there are several bike routes in and around Lancaster –and Wray is on the Lancashire Cycleway. Many visitors have enjoyed the renowned Scarecrow Festival, which has traditionally culminated in a fair on May Day Bank Holiday. Combine a stroll around the village on the 2km ‘Rivers & Villages Ramble’ with homemade cakes at Bridge House Farm Tearooms.

Ribble Valley – Bolton-byBowland is certainly worth a visit – a tranquil and charming spot with two greens around the church in the middle of the village. For refreshments, you will find the Coach and Horses pub and a traditional shop and tearooms. The tearooms can provide information about a village heritage trail as well as a 5.3km nature walk across surrounding farmland. Nearby is the attractive hamlet of Holden and the Reading Room Kitchen at Holden Clough Nurseries – a destination for garden lovers. Waddington, with its babbling brook and beautiful Coronation Gardens, has earned the title of ‘Best Kept Village in Lancashire’ on many occasions.

Mentioned in the Domesday book, Chipping thrived during the industrial revolution, when

seven mills drew power from the streams cascading through the steep valleys north west of the village. In Leagram, adjacent to Chipping, a mediaeval deer park was created – the area passed into private ownership from the mid-16th century

onwards. A nearby visitor attraction is the Bowland Wild Boar Park, offering a great family day out.

Pendle Hill – Downham is one of the prettiest villages in the area – quiet and unspoiled –with a gurgling brook running

‘Downham is one of the prettiest villages in the area, quiet and unspoiled, with a gurgling brook running past the village green and stone-built cottages’

past the village green and stone-built cottages. The church tower is a splendid example of 15th century architecture. Continue over the hill from Downham to reach Barley, which began as a farming community and developed as the textiles industry grew. Newchurch clings to the southern slopes of Pendle Hill. The village is famous for St Mary’s church and its curious ‘eye of God’ on the tower, which watches over the village. Sabden was a farming valley from the 13th century onwards, and you can still see the remains of ‘vaccary walls’ from this time in some areas. Sabden also developed its own industries, with calico printing, cotton spinning and weaving all taking place.

Reproduced with permission from Forest of Bowland National Landscape. forestofbowland.com

Photography: Mark Sutcliffe, Salar Media

Photography: Mark Sutcliffe, Salar Media

Photography: Mark Sutcliffe, Salar Media

Photography: Graham Cooper

We provide modern executive cars, driven by uniformed drivers to take you anywhere in the UK.

• Transfers to airport, cruise & train terminals

• Home to Hotel

• Business Travel

• Special Occasions

• Sporting Events

• Half & Full Day Hire

• London Trips

Contact our concierge team to book your travel arrangements today.

T

0 1 2

5 3

MAKING A BEELINE FOR THE MEADOWS

Pollinators around the world are in decline due to a range of factors – including climate change, loss of habitat, the use of pesticides and modern intensive farming practices. In the UK, bumblebees are seen as a key indicator species to the health and quality of meadows for pollinators.

Buoyant local populations and a variety of different bumblebee species are a sign of improving biodiversity. In the Forest of Bowland, traditional wildflower meadows are used as donor sites to transplant natural wildflower seed to restore grassland which has been more intensively managed.

Hay-making at the donor sites is delayed until late summer, allowing traditional wildflowers

Data collected over a decade of monitoring bumblebee populations underscores the value of restoring natural wildflower meadows in the Forest of Bowland.

Photography: Forest of Bowland National Landscape

such as clover, yellow rattle, crane’s bill and meadowsweet to flower and set seed. These donor sites are then mowed and the freshly cut ‘green hay’ containing millions of wildflower seeds is taken to

‘Traditional, species-rich, hay meadows are a vital resource for pollinators’

recipient sites and spread across the pasture. The following year usually results in a flush of wildflowers, which draws in bumblebees in search of fresh sources of nectar. Traditional, species-rich, hay meadows are a vital resource for pollinators in the countryside and a succession of restoration schemes in the Forest of Bowland and Yorkshire Dales have restored

more than 700 hectares of wildflower meadow.

Over a 10-year period, a team of volunteers has been monitoring bumblebee numbers across 18 sites in the Forest of Bowland and Yorkshire Dales. This will determine whether a long-term programme of upland meadow restoration is improving the habitat for pollinators. In June and July, volunteers carry out regular ‘beewalks’ through these fields, recording the numbers and species of bumblebees observed, together with the flowers upon which they are feeding. A total of 11 different species have been recorded –including the rare bilberry bumblebee found on the high moorlands. Loss of suitable habitat is making this attractive upland species, with its distinctive amber tail, increasingly scarce, with no recorded sightings in the

south east of the country. The weather has to be perfect for volunteers to conduct their ‘beewalks’ effectively.

Project manager, Carol Edmondson, who completed a Masters thesis on bumblebees in Bowland in 2016 said: “The abundance of bumblebees in the restored meadows shows that they are supporting the bumblebee numbers that would be expected in a florally diverse, traditionally managed meadow.

“Collecting and analysing the data over a decade has been such a fulfilling experience. It’s a tribute to the commitment of our volunteers who turn out every year to count bees.”

forestofbowland.com

WORDS | HETTY BYRNE, FOREST OF BOWLAND NATIONAL LANDSCAPE AND MARK SUTCLIFFE, SALAR MEDIA

Beautifully Bespoke

CROFT Lantern Ridge in anthracite with aluminium bi-folds also in anthracite.

Complimented by Jasper the dog in Farrow Cream

WINDOWS | CONSERVATORIES | ORANGERIES | GARDEN PODS

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 25 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

Photography: Kirsten Platt

Photography: Kirsten Platt

Imagine an education unlike anywhere else, where the links to the past are as strong as they are in creating bright futures, by shaping young people as confident, caring, global citizens through a broad curriculum, vast co-curricular opportunities and teaching based on values.

Stonyhurst is that place. The only school in the county to feature in the renowned Tatler Schools Guide, pupils aged three to 18 years from all over the world, experience all that the school has to offer in terms of academia, sports, performing arts and charitable endeavours, while developing crucial life skills and lifelong friendships. Boarders in particular thrive in a seven-day-a-week homefrom-home, benefitting greatly from living with their peers and learning about cultures different to their own.

‘Parents and children alike value the strong family identity of Stonyhurst’

Parents and children alike value the strong family identity of Stonyhurst, from the Pre-Prep at Hodder House, which is celebrating 20 years in 2024, through to the Prep School at St Mary’s Hall, which prolongs childhood by providing a much cherished ‘middle school’ option by going up to Year 8, allowing children a more positive transition to more senior education.

At the College, a wide range of learning styles and interests continue to be catered for, with A levels, the International Baccalaureate Diploma and the Cambridge Technical in Business and Sport. This is alongside a comprehensive co-curricular provision, with exceptional facilities such as the tennis dome, observatory, swimming pool and dance studio, allowing new passions to be discovered and existing

MEN & WOMEN FOR OTHERS

Stonyhurst is a school where pupils have a vast array of opportunities that are both educational and character forming, developing well-rounded individuals who make a positive impact on the world around them

ones to flourish. Many of these activities take place on the school’s beautiful, 1,000-acre campus in the Ribble Valley –a setting that has inspired many minds over the last two centuries, including novelist Sir Arthur Conan Doyle and poet Gerard Manley Hopkins.

Parity is ensured across the board in terms of opportunities, with a real girls’ sporting culture continuing to go from strength to strength, with recent Sixth Form leavers representing

England at international tournaments in rugby and cricket. The school also sees regular annual success in a range of other sports, including hockey and tennis, which is led by former professional and previous LTA Performance Coach of the Year winner, David Shaw.

Stonyhurst College is also home to the oldest museum in the English-speaking world, housing a fascinating collection of over 100,000 historic books

and artefacts, dating back to the school’s origins in St Omers, France, in 1593. The Museum and Historic Libraries are used regularly by all year groups to bring the curriculum to life, with topical exhibitions also held each year for members of the public and visiting schools. This recently included celebrating the 400th anniversary of Shakespeare’s First Folio and in 2024 exploring issues surrounding the changing natural world, with pupil research and curation shaping this exhibition.

Indeed, it is just one of many opportunities for pupils to get involved in the working aspect of the school, which is encouraged through the traditions of being the oldest continually active Jesuit school in the world. The values of the Jesuit Pupil Profile are woven into all areas of school life, centred on formation of the whole person, and creating ‘men and women for others’ –knowledgeable, compassionate and well-rounded individuals who strive to make a positive impact on their communities throughout their time at Stonyhurst and beyond.

Stonyhurst

Clitheroe, Lancashire BB7 9PZ 01254 827073 admissions@stonyhurst.ac.uk stonyhurst.ac.uk

Spring has finally arrived here in the north. Longer days, warmer temperatures and finally some glorious sunshine. All very welcome following what has felt like the wettest winter on record, which has certainly proved challenging for those involved in shooting, with hardly a dry day since the start of the season.

Reflecting over the previous year, the weather has been only one obstacle to overcome. While cases of avian influenza have been at their lowest in recent years, the fear of potential outbreaks has certainly remained high during the winter.

We saw DEFRA make some sudden and significant changes part way through last year to the licensing agreement, which allowed gamebird releasing on sites designated as Special Protection Areas to take place. This put those shoots operating on these sites and associated rural businesses, into a period of uncertainty and potential financial ruin. We’ve also seen a

PRACTICAL CONSERVATION

The BASC team have been busy introducing people, including schoolchildren, to sustainable shooting, conservation and cooking game, writes Gavin

Howe, BASC Northern Region

potential threat for all gamebird release in Wales, following proposals to licence all releasing. Just some of the challenges currently facing the industry at present, which BASC is defending at the highest levels and supporting those affected. As a regional team, our work continues to support our members and introduce hundreds if not thousands to both sustainable shooting and conservation. We have provided numerous experience days on driven game, duck flighting, grey squirrel management, deer stalking and target shooting with great support from estates, clubs and our fantastic team of volunteers, who are essential in helping to deliver these events.

Duck nest tubes and bird boxes have been built and distributed in their dozens again this year and featured regularly at school educational visits we have

supported. Many have been placed around these schools so pupils can monitor them and continue to learn about practical conservation. Demonstrations in preparing game and using it as a sustainable and healthy food have also been popular at the many school and college visits we’ve provided, with everything from venison burgers to Kentucky fried rabbit being produced with great feedback.

Everyone involved in shooting sports appreciates just how important shooting is to most rural areas – supporting communities, businesses and providing essential conservation for many species of wildlife.

Values on this are sometimes hard to portray to wider society, so BASC recently published an assessment of the natural capital benefits of shooting.

Natural capital is the sum of financial and social benefits we get from our natural environment, and our report sets out the recreational value of shooting in the UK, alongside benefits for society and the environment. Divided into four overarching groups covering carbon sequestration, public health savings, recreational value and food and forestry, the report established that shooting provides over £1.1 billion in benefits to UK society, demonstrating how far and wide the benefits really do reach.

Want to get involved or try a new experience? Visit our website for more information and to find events in your area. As the saying goes, you can’t knock it until you’ve tried it.

disappoints and this season is no exception. With a collection featuring some fabulous spring and summer shades, the standout piece of the season is set to be the Castmaster Map Parka.

Inspired by the open road, the Map Parka in Shell and Dark Sandstone, is designed with utilitarian features and printed with Belstaff’s historical map motif, which depicts the area surrounding Stoke-on-Trent where the iconic label was founded back in 1924.

Another great label that Scruples’ clients love is Paul and Shark, which has recently undergone a re-brand: “Paul and Shark

HERE COMES SUMMER

Step over the border to the pretty village of Barrowford and discover a world of pure unadulterated luxury in terms of menswear.

Just back from a buying trip to Milan, Scruples 1984 store manager Tom Orrell and founder Stephen Collins are delighted to introduce the new spring and summer collections to clients, who travel from far and wide to visit this exclusive store.

Tom and Stephen are thrilled to be re-introducing the Italian label Pal Zileri to Scruples’ spring/summer collection. This is an informal, yet ultimately elegant collection of daywear and features two, beautifully crafted, signature bomber jackets in blue leather and orange suede.

Another new name recently introduced at Scruples 1984 is leading Italian denim brand Richard J Brown, renowned for its hand-stitched details and a touch of stretch to ensure the perfect fit.

“We are one of the few stockists of Richard J Brown and they have been a best-seller for us.

The latest collection sees a chino style with some pastel colours being introduced.

On the Lancashire Yorkshire border is a long-established, luxury menswear store that features all the latest collections from some of the best brands in the world.

Photography: Kirsten Platt

‘Renowned for their bespoke detailing, this season’s Tramarossa collection features Italian super-car badging’

They really are a premium product,” says Tom.

Another Italian denim superbrand is Tramarossa, which over the seasons has become a long-standing favourite at Scruples.

Renowned for their bespoke detailing, this season’s collection features Italian super-car badging: “We have limited pieces from Tramarossa, but they are really exciting!”

British brand Belstaff never

are well known for their clean lines and the minimalist re-brand perfectly reflects this.”

Renowned for exquisite tailoring, Canali has been making suits for decades, but this season at Scruples 1984 it is the jackets that are taking centre stage. They can be dressed up or dressed down, but it’s the cut and colours that make these pieces ultimately wearable. Scruples also has an exclusive collaboration with Loro Piana, which makes some of the world’s most luxurious fabrics.

With new seasonal shirts from Eton, sunglasses by Tom Ford and a collection of colourful ties and pocket handkerchiefs to accessorise, the summer is definitely looking bright at Scruples.

Scruples 1984

85-87 Gisburn Road

Barrowford BB9 6DX

01282 695770

scruplesmenswear.co.uk

@scruplesmenswear

@scruplesmens

MAGICAL MINI BREAKS IN THE LAKE DISTRICT

MAGICAL MINI 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. For us, hospitality starts with a very warm welcome and ends with a friendly goodbye, with extraordinary service, exquisite décor, beautiful spa experiences, and stunning culinary experiences in our restaurants

One of our favourite things that our guests say, is that when they think of Gilpin, they think of love and laughter – ours, and theirs, which is such a lovely compliment. At the heart of Gilpin is a passionate family and team, dedicated to creating lasting memories for our guests, who return time and again for romance, celebrations and escapes. For us, hospitality starts with a very warm welcome and ends with a friendly goodbye, with extraordinary service, exquisite décor, beautiful spa experiences, and stunning culinary experiences in our restaurants – the Michelin Starred SOURCE at Gilpin Hotel and the Michelin listed pan Asian Gilpin Spice. CELEBRATE

MATT TEBBUTT’S PoB BREAK

Inspired by Food & Provenance

Join chef and TV presenter Matt Tebbutt as he explores the North of England on a bespoke ‘Food & Provenance’ PoB Break, indulging in unique British food and drink experiences

Approaching Lancashire’s Ribble Valley on the edge of the Forest of Bowland, there’s no denying why this peaceful part of the UK was designated an Area of Outstanding Natural Beauty.

Lancashire’s impressive stately homes, castles and extraordinary gardens have already caught the eye of chef and TV presenter Matt Tebbutt, who begins his four-night ‘Food & Provenance’ PoB Break by arriving at Northcote, a luxurious hotel tucked right in the verdant hills and famed for its Michelin-starred restaurant.

“There’s something very special about a great drive through the rolling British countryside and arriving at a beautiful country house,” says Matt. “I love this part of the UK because it feels much calmer than down south and everyone seems to have more time to stop and chat.” Matt has a little time

‘Great food is a joy, especially when it reflects where you are in the country’

to enjoy the warm northern hospitality as he unwinds in the bar, where cocktails are expertly prepared with herbs, garnishes and seasonal fruits foraged from Northcote’s organic kitchen garden. His dinner is carefully overseen by Executive Chef Lisa Goodwin-Allen, one of the UK’s most innovative talents, who joined the restaurant in 2001. On the menu is a fivecourse celebration of seasonal delights that showcase the region, paired with awardwinning wines. Matt enthuses over the textures and flavours from start to finish, from the pressed Yorkshire chicken with sweet elderflower, gooseberry and crispy chicken brioche right through to the Northcote cheeseboard. “Great

WORDS | KARYN NOBLE

food is a joy, especially when it reflects where you are in the country,” says Matt. Matt’s breakfast is cooked to order the following morning (“I love a full fry-up sometimes”), including local Bowland free-range eggs and Waterford farm home-cured middle bacon, before it’s time for a leisurely drive further north, up through Yorkshire Dales National Park to his next PoB Break destination: Yorebridge House.

This beautiful Grade-II-listed building set in six acres of private grounds was once a schoolmaster’s house and has been sensitively renovated, with each of the 12 stylish, individually designed bedrooms an ode to a particular destination, dotted with antiques sourced from around the world. With time before dinner, and given he’s in the heart of Wensleydale, Matt is keen to investigate the local cheese scene. “I love visiting

local delis and shops to see what the area has to offer,” says Matt. “I’m naturally quite greedy so never miss an opportunity to stock up on goodies.” Once satisfied with souvenir snack shopping, Matt’s dinner at Yorebridge House is enjoyed looking out from the three AA Rosette restaurant’s large French windows towards the gardens, which is where Head Chef Dan Shotton sources some of the menu produce, with

the remainder from suppliers within a 30-mile radius.

There is a choice of two tasting menus, and Matt has an appreciative eye for the local produce, such as Yorkshire venison with butternut squash and blackberry, and the Wensleydale lamb with turnip and braised shoulder.

The next morning starts with a light buffet breakfast, where the Yorebridge’s locally smoked kippers are a highlight.

“I love kippers,” says Matt. “Food has always been a huge part of a holiday for me… it was the same when I was a kid. It’s the main thread of a trip away; sitting over breakfast deciding where I’m going to have lunch and making sure the time is right so not to spoil dinner.” Traversing back through the Yorkshire Dales up into the serene and picturesque Lake District, Matt’s next gourmet destination is the idyllic Gilpin Hotel and Lake House, two separate locations, with the hotel set across 21 acres and the Lake House just a mile away from it and spanning 100 acres with its own private lake. There is a choice of restaurants featured in the Michelin Guide: Gilpin Spice (listed since 2018) and SOURCE at Gilpin Hotel (awarded one Michelin star in 2023). It’s also the perfect place to unwind, with a lot of the rooms featuring their own hot tubs, and spa treatments being very popular.

“I love a bit of spoiling,” says Matt, “And there’s something very special about getting dressed for dinner and that first G&T in a stunning location.”

SOURCE at Gilpin Hotel has benefited from the arrival of new chef Ollie Bridgwater in 2023, who previously worked for Heston Blumenthal for almost a decade, including at The Fat Duck. Matt gets to see just why they renamed the restaurant SOURCE, given the heady focus on the Lake District’s produce and Ollie’s dedication to create the most sustainable and ethical dishes, working with their in-house butcher and local farmers on a real nose-to-tail gourmet experience. Matt’s much anticipated ‘gin and tonic’ turns out to be an amuse-bouche on

SOURCE’s tasting menu; it’s cleverly housed within a cucumber jelly bubble sitting on a spoon that bursts in the mouth.

‘I try and get some healthy fruit and yoghurt in there somewhere’

Matt’s breakfast the following morning is cooked to order and features locally smoked salmon from the Cartmel Valley and Cumbrian ham. “I try and get some healthy fruit and yoghurt in there somewhere,” says Matt, when asked about his ideal breakfast, as he brandishes a bowl of natural yoghurt from Longley Organic Farm with seasonal berries.

With a farewell from Gilpin Hotel’s alpacas, it’s time to skirt around the edges of Yorkshire Dales again and head to Matt’s final destination on his PoB Break: the sublime Grantley Hall near Ripon. Matt has previously featured recipes from its most acclaimed chef when presenting BBC One’s Saturday Kitchen, and sits down to a 10-course tasting menu at Shaun Rankin at Grantley Hall, a Michelinstarred fine-dining destination and one of five restaurants located in the astounding hotel and wellness retreat. “There are so many fantastic places to eat in the UK now, so much outside all the major cities to explore,” says Matt.

A former 17th-century Palladian mansion, the Grade-II-listed Grantley Hall, with its kitchen

garden and English heritagelisted Japanese garden dating back to 1910 offers a superb backdrop to showcase Yorkshire chef Shaun Rankin’s ‘Taste of Home’ menu. It’s a fitting end to Matt’s trip, which has encapsulated the best of England’s north, seamlessly blending luxurious relaxation, innovative dining and extraordinary local ingredients. And Matt is keen to return. “Go north and you’ll never go far wrong,” he says. “And nothing is too far away, we have some of the most beautiful landscapes in the world.”

pobhotels.com

Life is rarely straightforward...

...but we believe the law should be.

Down-to-earth legal advice for you, your family, and your business.

Speak to an expert on 01254 367 467

WHERE THE MAGIC HAPPENS…

In the heart of the beautiful Ribble Valley is a truly luxurious hideaway that sees guests travel from all over the UK to experience this remarkable retreat

Tucked away in rolling hills and beautiful countryside, award-winning Everything Retreat has been named as the Most Idyllic Place to Stay in Lancashire.

Since it launched just over 12 months ago, Louise Monk and her team have welcomed more than 1500 UK-wide

and international visitors –testament to their success as a totally exclusive hideaway that has pure luxury and enjoyment at its heart.

With 12 beautifully furnished lodges all with outdoor hot tubs, the retreat is renowned for providing guests with a first-class concierge service that deals with everything from restaurant bookings and

in-lodge massage treatments, to local chauffeur services that will transport guests to their chosen destination.

The Ribble Valley is of course, known nationwide for its delicious food and artisan producers and Everything Retreat has collaborations with some of the region’s best restaurants including Michelin-starred Northcote.

As a champion of local businesses, Louise explains: “We have forged many successful collaborations with local restaurants and businesses through our unique concierge service.”

As the name suggests Everything Retreat delivers just about everything a guest could wish for – a delicious continental breakfast hamper

in one of the luxury lodges, a quintessentially English afternoon tea or why not enjoy tapas in the lovely on-site Balance bar after a day of discovery in the Ribble Valley?

Louise has local artisan suppliers – from butchers, bakers and suppliers of exclusive wines, everything has been considered to ensure a first-class experience.

With the arrival of spring and summer, on the last Saturday of the month, guests staying at Everything Retreat can experience chilled Balearic vibes at the Sunset Sessions with a DJ and music on the terrace, drinks and wood-fired pizza or barbecued burgers.

A growing trend for the retreat is the exclusive hire option, where up to 24 guests can hire out the entire retreat exclusively to celebrate their special occasion in style, with numerous food options, private bar and on-hand planner, the team can help make your event truly special. Also, passionate about the

‘Everything Retreat is an unforgettable experience for travellers wanting to explore this lovely part of the world amidst a backdrop of pure, unashamed luxury’

retreat’s wellbeing credentials, Louise is also planning a number of events focusing on wellness where guests can revitalise and re-connect in a quiet place. The retreat can also organise guest-led themed events whether that’s a yoga break, a workplace team-builder or a private dining experience, this is a place where magic happens!

A luxurious haven, the grounds of Everything Retreat are a joy at this time of year with blossom trees swaying in the summer breeze and the views

across the valley, nothing short of spectacular!

The retreat is also surrounded by wildlife and there are plenty of interesting and scenic walks that can be recommended by Louise and the team: “We are thrilled to attract visitors to the area to see the sights, visit landmarks, embark on walks and discover the wildlife. It shows them just how vibrant and beautiful the Ribble Valley is.”

Everything Retreat is an unforgettable experience for travellers wanting to explore

‘Whether you want to join guests for Sunset Sessions on the terrace, or if you want to spend time alone and have sundowners delivered to your door –life doesn’t get much better than this!’

EVERYTHING RETREAT

Coming up!

SUNSET SESSIONS –last Saturday of the month

For more details keep an eye on the website for updates and offers! everything-retreat.com

this lovely part of the world amidst a backdrop of pure, unashamed luxury.

Whether you want to embark on a weekend of walking, join guests for Sunset Sessions on the terrace, or if you want to spend time alone and have sundowners delivered to your door – life doesn’t get much better than this!

To find out more go to the website everything-retreat.com

Everything Retreat

Primrose Hill

Mellor BB2 7EQ 01254 965095

hello@everything-retreat.com everything-retreat.com

COUNTRY LIVING at its best

The Newt in Somerset offers a unique immersive experience. From exquisite dining opportunities to hands-on opportunities to learn about sustainable food, this is a destination like no other

The Newt in Somerset, a working country estate near Bruton with a luxury hotel and spa, opened to guests in 2019, turning the concept of a country house stay on its head. Its stylish rooms are set across Hadspen House – a Grade II* – listed Georgian manor house and its Stable Yard – The Farmyard and the two-bedroom Gate Lodge. Guests are encouraged to embrace country living and explore the historic estate and surrounding area. The bucolic setting has inspired a garden-to-table menu in the restaurants, as well as botanically-based treatments in the world-class spa. The hotel and spa followed the opening of the formal and productive gardens, ancient woodlands, apple orchards, cyder press, restaurants and farm shops, which day visitors can enjoy year-round, along with an annual programme of talks, workshops and events led by The Newt’s passionate and knowledgeable team.

The ethos of The Newt in Somerset is to celebrate all things of its county, with a focus on the local and sustainable. Everything is rooted in respect for the land, the environment and all creatures living on it.

HOTEL DESIGN & INTERIORS

In designing the hotel and gardens, the past is reimagined by combining historical elements with contemporary architecture and playful design. Creative direction is provided by owner Karen Roos, a former magazine editor and also the creator of Babylonstoren in South Africa.

‘Gardeners and chefs work closely together to harvest fresh ingredients daily –over 350 vegetables and salad varieties are cultivated here’

Local materials and craftsmanship were incorporated into the design and architecture. Orangecoloured Hadspen limestone and blue lias were quarried nearby and used in a myriad of forms, while the skills of local blacksmiths, carpenters, architects and stonemasons are celebrated.

The design of the hotel aims to echo the gardens, with a colour palette of greens ranging from sage to emerald, contrasting with bursts of colour. Sweeping views of the countryside are in evidence from windows and terraces. Old sits alongside new, such as original oak panelling in the Botanical Rooms lit with statement Tom Dixon fittings, which also hang over the staircase as an oversized chandelier – or a vintage record player in the Croquet

Room. A range of antiques were collected over many years by Karen, placed alongside bespoke pieces and hypermodern additions.

Individually designed bedrooms in the main house have retained original Georgian features and proportions, with sash windows and clean lines. Several have four-poster beds and freestanding baths. Stable Yard rooms have been converted into sophisticated accommodation while retaining original features from their historic function. Twenty-three bedrooms are scattered across the main house and its Stable Yard and Clock House, each varying in design. Hotel guests can explore the gardens after hours, relax on sun terraces, play records, take high tea in the library and play croquet on the lawn or badminton on the private grass court.

THE FARMYARD

The Newt in Somerset expanded its accommodation offering in 2021, renovating a former Dairy Farm on the estate to offer self-contained farmstead accommodation. Set in a hidden valley just beyond the cyder orchards, the 17 rooms at The Farmyard offer the ultimate countryside destination for guests in search of quiet luxury. With relaxed, rustic and calming interiors, in neutral, luxurious tones, the accommodation is set across the original farmhouse and working barns and is a

‘Guests are invited to feast on vegetables from the estate’s kitchen garden, the choicest cuts from the salt room and day boat fish from the Dorset coast’

20-minute amble, cycle or buggy ride from the heart of the estate.

The collection of 18th-century farmstead buildings has been transformed by architect Richard Parr, working in close collaboration with owner and designer Karen Roos to create a stylish sanctuary for guests to unwind. The former barn houses a large swimming pool and jacuzzi for the ultimate relaxation, meanwhile, the Garner Bar offers space to drink and converse.

RESTAURANTS

Every plate of food served on the estate features something grown or foraged at The Newt in Somerset. Gardeners and chefs work closely together to harvest fresh ingredients daily –over 350 vegetables and salad varieties are cultivated here –while historic preserving techniques ensure that nothing much goes to waste.

Enjoy elegant and seasonal dining at the Botanical Rooms, situated in Hadspen House and inspired by and gathered from the surroundings. Here, guests are invited to feast on vegetables from the estate’s kitchen garden, the choicest cuts from the salt room and day boat fish from the Dorset coast.

The tasteful Farmyard Kitchen offers a simple sharing menu of wood-fired dishes, centred on the same garden-to-table philosophy that is at the root of The Newt’s culinary approach, and the Garden Café

showcases the produce from the kitchen garden which it overlooks, in a vegetable-led menu.

BUTCHERY

In April 2024, The Newt in Somerset unveiled its landmark new estate butchery – a centre for excellence set to greatly advance both its own food production and educational opportunities for hotel guests, members and aspiring butchers nationwide. As a natural extension of the estate’s farming legacy, the Butchery will be home to a programme of masterclasses led by The Newt’s farmers and butchers.

Through immersive Farm-toKnife Butchery workshops, guests and members will be guided through the basics of butchery, from seeing a carcass be broken down to identifying different cuts of an animal, sharpening knives and preparing a range of their own cuts to take home –all before an estate lunch at the Garden Café or, in good weather, a carnivore’s lunch around the butchery’s outdoor fire pit.

Hoteliers, food producers and trainee butchers will also be able to learn here, with a focus on whole animal husbandry and the unique characteristics of rare breed livestock – with The Newt rearing some 400 native British White cows, 350 Dorset Down sheep and herds of red and fallow deer.

‘The most ambitious reconstruction of a Roman Villa ever undertaken in Britain, both the villa and museum offer an immersive taste of life in Roman Somerset’

ELSEWHERE …

The extraordinary estate offers guests a choice of immersive experiences, using state-ofthe-art technology to tell its story across 16 centuries. From The Story of Gardening – a journey through the history of horticulture – and the Beezantium, which allows guests to peek into the lives of bees, to a full recreation of a fourth-century Roman Villa, which once stood on the site.

Villa Ventorum – meaning ‘Villa of the Winds’ – has been brought back to life by an expert team of archaeologists, architects, engineers and skilled craftsmen, over a period of seven years. The most ambitious reconstruction of a Roman Villa ever undertaken in Britain, both the villa and museum are open to members of the public, offering an immersive taste of life in Roman Somerset. Visitors are able to step back in time, experiencing the sights, sounds and even smells of a fourth century Romano-British household, all informed by archaeological evidence. The guest experience begins with the museum, showcasing the surviving ruins of the original villa and its archaeological treasures, followed by a walkthrough of the resurrected villa itself, complete with a state-of-the-art VR technology guided tour.

thenewtinsomerset.com

A FUN SUMMER OF EVENTS

There is so much going on this summer at Northcote Stud with the main event, the Young Horse Show, at the end of May. Gail Bailey caught up with Millie Coultherd to find out more

The Ribble Valley is incredibly lucky to have the North of England’s premier equestrian venue right here on our doorstep, and for anyone who hasn’t experienced the thrill of this top-level sport it’s the perfect place for a fun afternoon: “We have three incredible events this year, with the next one being our prestigious Young Horse Show, from 29th May to 2nd June,” says Millie Coultherd, Northcote Stud’s Events Co-ordinator.

The Young Horse Show at Northcote Stud is one of the biggest in the UK with 200 horses stabled on-site, with another 100 travelling in daily. “The event is for up-and-coming young horses and is fantastic experience for them and their riders. The focus is on courses that are built purposely for the age of the horse, so it’s the ideal opportunity to develop a young horse’s skills,” Millie explains. “We have Big Star and Talent

Seekers Qualifiers and the Grand Prix on Saturday afternoon, which has a height of 1.45 metres and an exciting first prize of £2k! On Sunday there will be the finals for the four, five, six and seven year olds.”

From 26th to 28th July the Bronze and Silver Northern Qualifiers for the Horse of the Year Show 2024 will also be taking place at Northcote:

“The Horse of the Year Show is one of the biggest events in the equestrian calendar,” says Millie. “And it is a privilege to hold some of the qualifying rounds here at our wonderful venue.”

These fabulous events at Northcote Stud are open to the public with free entry and an array of refreshments on the site: “We have the Bridle

‘Northcote Stud is the perfect opportunity to relax with family and friends and watch top level sport at a local Ribble Valley venue’

YOUNG HORSE SHOW

29th May to 2nd June

northcotestud.com

Café which has a focus on modern street food and the Saddle Lounge, which is a stylish, comfortable space to relax, with a wonderful view of the arena and a full-service bar. It is also available to hire for both corporate and family events,” explains Millie.

At the Young Horse Show there is the added bonus of a marquee with bar, a food vendor and ice cream truck: “It really is the perfect day out,” says Millie. “It is an opportunity to relax with family and friends and watch top level sport at a local Ribble Valley venue.” There are also opportunities to sponsor an event, or a category, or even to invest in a show jumping horse –with lots of benefits for both corporate and individual sponsors, including the opportunity to meet the winning athletes with presentation photographs.

Alongside offering top level sport on a national circuit, Northcote Stud also has a fabulous signature livery package which includes everything you could possibly want for both rider and horse and a range of training opportunities: “We offer training across all Olympic disciplines,” explains Millie. “We have world class facilities and a range of resident and visiting coaches. Northcote is an ideal place to prepare for competition or continue your horse’s education.”

Northcote Stud

Northcote Road, Old Langho, Blackburn BB6 8BE

01254 790025

07774 968006

northcotestud.com

LUTRON WIRE-FREE SHADING SYSTEMS

Like a dimmer for the sun. Whisper-quiet privacy, UV protection, and a choice between hundreds of premium textiles.

Unique innovative technology ensures 3-5 year battery life, for hassle-free maintenance.

Adjust shades from the comfort of your home with a handheld or wall-mounted control, or from anywhere in the world with the Lutron App. Eliminate glare, increase privacy, or create the perfect atmosphere with just one touch.

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

LIFE-CHANGING JOURNEY

Northcote’s Marketing Director, Kaye Mathew, shares her transformative experiences volunteering with EYE Nepal, a charity dedicated to educating underprivileged children in rural Nepal

For over six years, Northcote has partnered with the Trustees of E YE Nepal , a small charity striving to break the cycle of poverty through early childhood education in Nepal’s rural districts. I first visited in 2018 trekking through the Annapurna range and helping with school maintenance projects. It was a revelation. Disconnected from technology, I reconnected with myself and fell in love with the resilience and spirit of the Nepali people.

EXPANDING

THE IMPACT

In 2021, I became an EYE Nepal trustee, joining a small, dedicated team, with Chairman Mike Smith and trustees Debra Boer and Nick Howe, who are committed to empowering children, teachers and communities.

To date through fundraising activities, they have grown the organisation to encompass:

• Twelve schools with 21 Early Years classrooms in Sankhu Municipality

• Opened two Learning Centres for out-of-school activities in the remote villages of Bandipur

• Opened a Teacher Training Centre in Sankhu to support teachers.

• Developed Nepali learning materials

• Developed the Early Grade Reading Assessment programmes.

REWARDING RETURN

I recently returned from a nine-day trip with fellow trustees, visiting all the schools and meeting the wonderful children and community beneficiaries. The warmth of the children’s smiles and the pride of the teachers in their improved classrooms were deeply moving. Witnessing the challenges some schools faced, fuelled our determination to provide more targeted support.

Reaching these schools involved traversing rugged terrain, testament to the dedication of both the teachers, volunteers and the children, who walk for hours to attend classes. Despite hardships like high unemployment and limited healthcare, Nepal consistently ranks high in happiness reports. Witnessing this spirit first hand was truly life-changing.

At each visit the teachers and the children celebrated the trustees’ arrival with traditional songs, dances and local delicacies. The children, some belonging to marginalised groups with limited access to education, presented handmade gifts – a powerful symbol of their generosity despite having so little.

INVESTING IN THE FUTURE

EYE Nepal recognises the critical importance of early

‘Nepal’s breathtaking landscapes are legendary, but for me, it’s the people who make me want to return’

childhood education as the foundation for lifelong well-being. The 2024 mission focuses on equipping children with the skills they need to succeed and graduate, ultimately contributing to peaceful and prosperous societies. This includes encouraging parents, who may have never been to school themselves, to prioritise education for their children.

In 2024 EYE Nepal will focus on the rural villages of Bandipur to create seven new Early Grade classrooms and a dedicated Teacher Training Centre to support the teachers of

Bandipur. Raju Bishowkarma, Country Director of EYE Nepal, will be implementing bespoke EYE Nepal educational programmes, ensuring optimal learning experiences for the children. Additionally, comprehensive school audits will be conducted to guarantee achievement in all objectives. Recognising the crucial role parents play in their children’s education, this year EYE Nepal will introduce regular parent workshops. These sessions aim to emphasise the significance of early childhood education and encourage

‘The 2024 mission focuses on equipping children with the skills they need to succeed’

parents to actively support their children’s attendance.

LASTING CONNECTION

Nepal’s breathtaking landscapes are legendary, but for me, it’s the people who make me want to return. This trip solidified my commitment to EYE Nepal’s mission.

Make a donation to EYE Nepal

How can you help?

There is more than one way to invest in the young lives of children in Nepal, either on a regular basis, or make a one-off donation: www.eyenepal.org/

Thank you for any support you can offer

ENHANCE YOUR EVERYDAY

Saying it with flowers, t alented florist Linda Hardman and her husband and business partner Jim, are the creative minds and magical hands behind The Flower Shop in Clitheroe, lifting floral art out from the counter and into the spotlight.

Renowned throughout the Ribble Valley and beyond for over three decades, Linda, Jim and their expert, friendly team are your essential allies for every floral occasion too important to leave to chance. Browse the beautiful website, call or drop in to take advantage

Leading florist Linda Hardman and her team have forged a reputation for creating beautiful, eye-catching arrangements, writes Kate Bowyer

of one-to-one advice and expertise to create your own bespoke arrangements.

Step into their floral world to discover a wide range of high quality fresh and artificial flowers, foliage and plants, as well as gorgeous giftware, ceramics, glassware, scented candles, chocolates, wine, Champagne and balloons. As a NAFAS demonstrator, Linda travels all over the UK presenting to flower clubs

and charity events and as the trusted florist to Northcote, she demonstrates her signature floral creations as part of a fantastic floral and food event held a couple times a year.

Seasonal workshops are now available – these are created to encourage budding florists, floral enthusiasts and everyone in between to have a go and create something beautiful. You’ll laugh, learn and create something uniquely personal

under the team’s expert, supportive and encouraging tutelage.

Check the website, telephone or call into the shop for more details or to book your spot on one of the fabulous workshops.

Enhance your everyday with the enchantment of flowers.

The Flower Shop

37-39 Wellgate, Clitheroe BB7 2DP 01200 422435 info@theflower-shop.co.uk theflower-shop.co.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.

Over the last 50 years we have worked closely with our clients to produce high quality and creative printed products to enhance their business. It is our mission to support and guide our clients from project concept to completion always exploring quality, creativity, sustainability and innovation for all our high-end luxury, hospitality and leisure clients’ facilities across the UK and Europe. We always print responsibly, making sure that our activities don’t have an adverse effect on the environment.

Alfred Road, Wallasey, Wirral, CH44 7HY / T: 0151 647 8006 / E: info@ltprintgroup.co.uk www.ltprintgroup.co.uk

bespoke

A team built with you in mind.

Everyone’s needs are different, so we take the time to put together a legal team that’s suited to your specific requirements. Because at Forbes we believe you don’t always need a big team, just the right team.

Gourmet Breaks

Escape to Northcote for the ultimate foodie retreat.

Step inside Northcote and discover a timeless blend of tradition and modernity. Relax in our luxurious garden lodge suites or the elegant manor house rooms. Immerse yourself in culinary artistry, Michelin-starred chef Lisa Goodwin-Allen crafts innovative seasonal menus, while our award-winning wine list offers the perfect pairing for every dish.

GLITTERING OCCASION

A beautiful, hand-crafted yellow and white gold, diamond-set necklace was designed and made in Whalley to help raise funds for Hospitality Action at Obsession 24. Photography: Kirsten Platt

The expert team at prestigious Whalley jewellers Sarah Layton got involved in this year’s Obsession celebrations well before the glittering event launched at Northcote.

Behind the scenes Sarah Layton designed and crafted a bespoke 18 carat yellow and white gold diamond-set necklace to be auctioned by sealed bids on each of the Obsession evenings, with the highest bidder declared the winner, as the prestigious celebration of food and drink came to a close.

Along with other premium prizes donated to Obsession, generous guests raised a total of £76k for Hospitality Action. Leanne Rogers of Sarah Layton who designed the diamond-set necklace, explains: “I wanted to design something that was going to be ultimately wearable – a piece of fine jewellery that can be dressed up or dressed down. The reference for us was ‘classic with a contemporary twist’.

‘I wanted to design something that was going to be ultimately wearable’

“When designing the piece, I was also mindful that it would have to be something that guests really wanted to win –something that would entice them to donate generously in order to raise funds for Hospitality Action.”

The team at Sarah Layton jewellers, started work on the piece at the end of 2023, filming the different sections being hand-made in the on-site jewellery workshop in Whalley.

Having been involved with Obsession for the past four years, this year Sarah Layton was among the main sponsors, so it was fitting that they were able to donate such a significant piece of jewellery,

which showcased the individual talents of the team: “The necklace was designed with a concealed clasp and a diamond-set rondel that can be worn at the bottom or offset,” says Leanne. “The way it has been designed makes it as pretty from the back as it is at the front. There is also the potential to add more links to wear it in a lariat style.”

As well as being aligned to some of the best jewellery makers in the world, a big part of Sarah Layton’s business is re-modelling jewellery creating bespoke pieces. With their on-site workshop, resident goldsmith and designers, the team at Sarah Layton can source diamonds and unusual gemstones and reinvigorate and re-imagine old, or inherited jewellery: “We are finding that more and more people are re-purposing jewellery and gem stones, so we are very lucky to have our dedicated on-site workshop and our experienced, talented goldsmith.”

Anthony Meade has been a goldsmith for the past 40 years and it was he who was tasked to hand make the necklace for Obsession: “Leanne created the design then we took it from there. We initially made the necklace as a silver sample or prototype, to ensure that we could get the depth of the links and the colourway correct. When it came to making the necklace, the trickiest part was the concealed clasp.”

Leanne adds: “We also applied a brushed finish as the links then catch the light. It is a really versatile, stylish piece of jewellery and we are so pleased it helped raise money for Hospitality Action. “We have spoken to the lady who won the necklace and she is absolutely delighted!”

A spokesperson for Northcote, said: “Thank you to Sarah Layton jewellers who designed and made this handmade diamond-set necklace for us to auction. We’d also like to thank the other businesses

‘Along

with other premium prizes donated to Obsession, generous guests raised a total of £76k for Hospitality Action’

who donated prizes for the auction – their generosity has helped raise a staggering amount of money!”

Having opened in Whalley 14 years ago, award-winning Sarah Layton is a family-run jewellery boutique situated in the heart of the picturesque Ribble Valley. The store is home to a diverse collection of renowned jewellery designers and trend-led brands, as well as their own in-house diamond and gemstone collections and workshop.

Specialising in bespoke jewellery design, remodelling and repairs, the workshop and resident goldsmith Anthony and designers mean the team can turn jewellery dreams into reality, guiding you through the exciting process of creating your perfect piece of jewellery from start to finish.

Sarah Layton is renowned for global brands such as Georg Jensen, Fope, Marco Bicego and Shaun Leane. A new brand that the store has recently taken on board is by the glamourous Italian designer Annamaria Cammilli, who Leanne recently met in Florence: “Annamaria Cammilli is a small business with her entire collection made in Italy – even the alabaster boxes made to hold the jewellery are from Tuscany.

“The collection is very wearable and is available in eight different shades of gold.”

The Annamaria Cammilli brand is a benchmark of world class Italian design and her collections feature in the most exclusive jewellery stores –including Sarah Layton: “We are very much looking forward to stocking her jewellery and, of course, it was lovely to meet Annamaria in person in such a beautiful city!”

Sarah Layton

71 King Street

Whalley BB7 9SW

01254 822062

sarahlayton.co.uk

HOST AN UNFORGETTABLE PRIVATE DINING EXPERIENCE AT NORTHCOTE

IMAGINE: An intimate celebration, in the elegant surroundings of Northcote. Exquisite cuisine, crafted by our Michelin-starred chefs, tailored to your every desire. Impeccable service, ensuring every detail is flawlessly executed.

Northcote’s private dining offers the perfect setting for a truly special occasion. Whether it’s a business meeting, a family reunion, or a milestone celebration, we create a bespoke experience that reflects your vision.

• DEDICATED EVENT SPECIALIST: Our team will work closely with you to curate a menu and personalise every aspect of your event.

• UNPARALLELED CUISINE: Lisa Goodwin-Allen and her brigade will design a menu that showcases seasonal ingredients, exceeding your guests’ expectations.

• UNWAVERING SERVICE: Our attentive staff will ensure a seamless and unforgettable evening, allowing you to simply relax and enjoy the company.

MAKE YOUR NEXT GATHERING EXTRAORDINARY.

CONTACT NORTHCOTE TODAY TO DISCUSS YOUR PRIVATE DINING NEEDS.

CELEBRATIONS ALL ROUND

It is testament to Michelle Berkin’s enduring, elegant sense of style that her fashion business continues to go from strength to strength. Photography: Kirsten Platt

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, 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 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

‘Next

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

year Michelle will be celebrating her landmark 20th anniversary – and no doubt will be doing this in style!’

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 have been

‘I can’t believe how quickly the time has flown by – it’s been an incredible journey!’

joined more recently by Liv Holden. As well as being instrumental in developing the michelle b social media platforms and PR side of the business, Liv ensures that the website is kept right up to date with the latest arrivals into the store.

Next year Michelle will be celebrating her landmark 20th anniversary – and no doubt will be doing this in style!

“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

PURVEYORS OF FINE FRAGRANCES

With a rich history spanning over 150 years, Penhaligon’s has certainly made a name for itself in the world of perfumery. Discover the fragrance house’s humble beginnings, its rise to the royal ranks and its portfolio of scintillating scents

With a touch of false modesty and a spritz of British wit, Penhaligon’s claims to be ‘perhaps the world’s most esteemed fragrance house’ –and they’re not far off the mark. That’s why Northcote is delighted to partner with Penhaligon’s so their guests can sample products from the wonderful Quercus collection. A fragrance of some sophistication, Quercus features basil, bright and fresh, accompanied by clean white floral notes including lily, jasmine, cardamon and amber, warmed by woody scents of moss and patchouli. With a rich heritage interlaced with British history, aristocracy and culture, Penhaligon’s has been entertaining noses (royal or otherwise) with a dose of Britishness since 1870. As you’d imagine, Penhaligon’s has a story or two to tell – and how well they do it – over their 154 years of perfume experience. Their story starts with a humble Cornish barber, William Penhaligon was his name. The year is 1870, and William boards a train to the capital with dreams of trimming the tresses of London’s ‘bright young things’. When he arrives in London, he sets up shop on Jermyn Street in Mayfair, scissors at the ready for the fine young gentlemen of society. But soon enough, his nose starts wagging and he can’t help but dabble in the world of perfumery – after all, a gentlemen ought to smell his best while keeping up appearances. William’s first fragrance is born: Hammam Bouquet, inspired by the Turkish baths next door to his barber shop. It was exotic. It was exciting. It caused quite a stir. His customers clamoured for more and William, of course, obliged. William Penhaligon became rather well known in all the right circles. In fact, his business garnered plenty of royal attention – he was named

Court Barber and Royal Perfumer to Queen Victoria, cementing himself in the history books. If that wasn’t enough, the Penhaligon family would soon be awarded the highest of honours, a Royal Warrant by Queen Alexandra in 1903. The Royal Warrant was awarded to William’s son, Walter, upon his father’s death –yet this was just the beginning of a redolent legacy.

By 1902, Penhaligon’s was something of a household name, so much so that Walter Penhaligon received a commission by the 9th Duke of Marlborough. Blenheim Bouquet, one of Penhaligon’s most popular scents, was created and proved the apple doesn’t fall too far from the tree. Its invigorating blend of citrus, lavender and pine exudes a crisp sophistication suited to both ladies and gentlemen, becoming one of the fragrance house’s signature scents.

The accolades didn’t stop. In the intervening years, more scents were born and caught the attention of many a royal nose. Throughout the course of the late Queen Elizabeth’s reign, Penhaligon’s had the honour of adding two more Royal Warrants to its name. In 1956, they received their second Royal Warrant from the Duke of Edinburgh,

‘William Penhaligon’s first fragrance Hammam Bouquet, was inspired by the Turkish baths next door to his barber shop. It was exotic. It was exciting’

Prince Philip and their third from the Prince of Wales, now His Majesty King Charles III, in 1988.

Penhaligon’s relationship with the King doesn’t end there. In

2022, Penhaligon’s worked closely with Highgrove House, the home of His Royal Highness and Queen Camilla, to create a fragrance inspired by Highgrove Gardens. The

‘Penhaligon’s most iconic scent?

The wondrous Halfeti, which has been their bestselling scent since its creation’

floral scent not only sings of summer but is green in more ways than one as the fragrance was created with responsibly sourced ingredients – His Majesty is a champion of sustainability, after all – and the packaging is entirely recyclable. A small percentage of profits are also donated to the King’s Foundation, a charitable organisation that supports the education of youths across a broad range of disciplines.

It isn’t only royal noses that have taken a liking to Penhaligon’s. Their scents are universally adored, not least of all for the captivating storytelling behind each fragrance, but also for their instantly recognisable bottles, finished with a rounded glass stopper and a bow. In a market saturated with novel perfumes or scents with mass appeal, Penhaligon’s niche approach balances tradition and innovation, garnering a steady stream of loyal customers and a fan base which has grown exponentially in recent years, as they expand to the global market.

In fact, Penhaligon’s has managed to attract a younger audience with their newest collections. The introduction of the Portraits Collection in 2016 was its first step. Portraits takes a tongue-in-cheek look at the life – and lies – of the

British aristocracy, creating fragrant characters and distinctive bottles with gold animal heads. Last year, Penhaligon’s launched another new collection of five fragrances, Potions & Remedies, which draws on the wellbeing benefits of botanical ingredients – for example, rose and ginger feature in Liquid Love and lavender in Balm of Calm. Potions & Remedies has even been nominated for Best New Collection at the Fragrance Foundation Awards.

Penhaligon’s most iconic scent, however? The wondrous Halfeti, which has been their bestselling scent since its creation in 2015. Its decadent mix of fruits and spices with a base note of oud is a marvellous unisex concoction, inspired by the fabled black rose that grows on the riverbanks of Turkey’s Halfeti. Its success has given birth to a Halfeti Body & Hand Wash and Lotion, as well as a new Halfeti Hand Cream.

On average, Penhaligon’s launches two new fragrances a year. Their latest scent, Penhaligon’s AlUla, takes the

‘Penhaligon’s worked closely with Highgrove House, the home of the King and Queen, to create a fragrance inspired by the gardens’

wearer to the desert. Inspired by the ancient oasis city that sits along the historic Incense Route, you’ll find notes of plum, incense and patchouli in the fragrance. To celebrate the launch, Penhaligon’s organised a press trip to AlUla where attendees learned about the notes of the fragrance, the history of AlUla, and even enjoyed a spectacular hot-air balloon ride over the desert at sun rise.

As well as new fragrances, Penhaligon’s creates a themed campaign each Christmas with a nod towards their Victoriana roots. In recent years they’ve welcomed their keen-nosed clientele to a sweet shop, a circus and a toy shop, blending luxury with its signature touch of nostalgia and humour. It’ll be interesting to see what they whip up this year!

Yet Penhaligon’s is about more than its heritage, or even its perfume. They take a vested interest in championing British craftsmanship, working with eccentric artists to bring their stories and fragrances to life as well as shedding a spotlight on unconventional artistry. Previously, they’ve worked with a corset maker, a sign painter, stop-motion animators and a globe maker, to name just a few. They’re also the proud sponsors of the Queen Elizabeth Scholarship Trust (QEST) and the King’s Foundation to ensure the best talent is being nurtured within these creative fields. Now, we’d say it’s about time you discover Penhaligon’s for yourself. Pop down to one of their stores and speak with their fragrance experts about a fragrance profiling experience, which will help you find a new signature scent based on a series of questions and preferences. You can also shop for Penhaligon’s online, or even join their Olfactive Society for more perfumed perks and captivating storytelling.

penhaligons.com