As temperatures finally start to rise, new colourful ingredients bursting with the flavours of the season have started to appear on chef Lisa Goodwin-Allen’s latest menus at luxury Lancashire hotel and Michelin starred restaurant, Northcote.
Located in Lancashire’s Ribble Valley, less than an hour’s drive from Manchester and surrounded by miles of unspoiled and glorious countryside, Northcote is widely recognised as one of the best food-led, boutique hotels in the UK.
Both the Spring Gourmet Lunch and Seasonal Lunch menus tap into the season’s most celebrated ingredients, including asparagus, turbot, wild garlic, tarragon and sorrel.
The menus also come with a recommended selection of award winning wines.
The Spring Gourmet Lunch and Seasonal Lunch menus can be enjoyed in the main restaurant – or groups of up to 16 can dine in the heart of the action, in the best seats in the house at the Chef’s Table.
The Chef’s Table is a purpose-built, private yet interactive space, ideal for a special celebration or to watch sporting events.
Diners can experience the brigade at work in the Michelin star kitchen, with the glass doors offering a window to the theatrical setting of the busy kitchen.
Just switch on the kitchencam to get fully immersed as the talented chefs create culinary masterpieces.
The five-course Spring Gourmet Menu starts with chargrilled Wye Valley asparagus with sheep’s curd and sorrell, with a Pouilly Fumé as the wine match.
Then there’s roasted veal sweetbread with white mushroom wild garlic and caper, with a Pera Manca Branco.
Wild turbot is next, with clam, bacon, smoked potato and roe, with a glass of Albariño, followed by Yorkshire duck with heirloom beetroot, aged balsamic and bee pollen, with a Chianti Classico as the wine match.
Dessert is a warm Bramley ‘’apple pie’’ (but not as you know it) with nuts, Maple and caramelised milk, with a glass of sweet Hungarian Tokaji Aszú wine, followed by freshly ground Colombian Huila and El Salvador blend coffee or a selection of teas served with petit fours.
Priced at £115 per person, the menu can be paired with the course-selected wines by the glass for £71.15.
You can also add on The Northcote Cheeseboard (£15 or £20), comprising a selection of either five or seven cheeses from The Courtyard Dairy served with Peter’s Yard crackers and homemade bread.
The three course lunch menu, from a great value £48 including coffee, features a selection of seasonal specialities which change frequently.
Think shellfish ravioli with lemon and tarragon, or a main of salt aged beef with marrowbone mushroom, peppercorn and triple cooked chips.
And if, having watched the chefs at work, you feel inspired to have a go yourself, The Northcote Cookery School is one of the UK’s top culinary schools with inspirational cookery courses offering everything from barbeque to bread.
Find out more and book here.