Developing a range of premium quality, ready meals working with chef Nigel Haworth and the team at Northcote Manor, Blackburn

Developing a range of premium quality, ready meals working with chef Nigel Haworth and the team at Northcote Manor, Blackburn

Nigel Haworth - Buttered pink trout with black pudding and mustard foam

Sous-Vide Buttered Pink Trout with Black Pudding and Mustard Foam - Sous-Vide Tools

Cauliflower carpaccio with Morecambe Bay shrimps & samphire

Cauliflower carpaccio with Morecambe Bay shrimps & samphire

A restaurant-quality light lunch dish from Lancashire-based Michelin-starred chef Nigel Haworth, from Good Food Magazine.

Chef Nigel Haworth creates a spicy ginger pudding recipe accompanied by a rich caramel custard and iced double cream.

Melting ginger pudding with iced double cream and caramel custard

Chef Nigel Haworth creates a spicy ginger pudding recipe accompanied by a rich caramel custard and iced double cream.

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks. A fine dining version of an English classic.

This striking autumnal mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres, resulting in wonderfully tender, moist slices. This recipe is from Northcote’s tasting menu, so to make a full-sized portion you will need to increase the quantity of mutton and artichokes.

Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée

Mutton with Jerusalem Artichoke Purée Recipe - Great British Chefs

Nigel Haworth

Nigel Haworth is one of several Accrington & Rossendale College catering students to gain and hold a Michellin Star. He is co-owner of the outstanding Northcote Manor and showed off his skills with a winning appearance on Great British Menu.

Nigel Haworth takes top prize at Craft Guild of Chefs Awards 2017

Chef Nigel Haworth and Northcote Manor received the top honour at the Craft Guild of Chefs Awards last week June).

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