North West
Three Fishes
Mitton, Lancashire
Food awards and accolades have flowed in to the Three Fishes since the pub first opened its doors just over two years ago. Owner Ribble Valley Inns has championed the cause of simple food and local sourcing, which has helped the business achieve a seven-figure turnover in a short time.
The pub is owned by restaurateurs Craig Bancroft and Nigel Haworth, who also run the nearby Michelin-starred Northcote Manor at Langho. Craig and Nigel are using skills and business flair honed at the Northcote to develop a pub concept, which has received rave reviews from food critics, the media and the thousands of diners who visit the freehouse.
Suppliers are the stars
The food operation is inspired by local sourcing. The vast bulk of the raw materials used in the kitchens come from north-western firms and suppliers. Each company is listed on the back of the pub's menus, which have become souvenir items for satisfied diners.
Manager Andy Morris - pictured, right, with chef Richard Upton - says: "We believe the true definition of gastronomy is food from the region and have set out to emphasise this in every dish on the menu. Our suppliers are very much the stars of the show here and we just function as the producers."
The Three Fishes even has its own rare breed of cattle, British Whites, which are reared on a local farm and supplied exclusively to the pub.
Popular choices
Among the most popular dishes are Lancashire hotpot made with Bowland lamb (£9.95), Wallings Farm collar of pork (£10.50) and fish pie (£9.50). But the star of the show is the pub's celebrated battered deep-fried haddock, marrowfat peas, chips and tartar sauce at £9.95.
The pub sells so many portions that one chef is employed exclusively as a dedicated fish and chipper.
Healthy eating
More ambitious dishes are available on the seasonal specials menu, but essentially the Three Fishes is all about serving good food in an informal environment. Even the award-winning children's menu gets in on the act, thanks to its insistence on healthy, nutritious dishes
The pub caters for 1,800 covers per week and food turnover is currently running at £21,000 per week.
