The high profile Lancashire-born chef first took over the pub in 2004 and created a high quality pub formula so successful that the site became the model for a string of similar country pubs that he rolled out under his Ribble Valley Inns group.
Central to Haworth's approach was a freshly cooked, simple menu that celebrated regional dishes, not least Lancashire hotpot.
Major overhaul
In 2018 Ribble Valley Inns sold its four sites to the Restaurant Group-owned Brunning & Price with the Three Fishes closing shortly afterwards.
The pub - which is in the heart of the Ribble Valley - is expected to reopen in October following a major overhaul.
“This just feels like the right project for me. I feel a strong attachment to the pub as it was my first venture into the pub market – so in many ways it feels like coming home,” Haworth said, who stepped down from his role as chef patron at the Michelin-starred Northcote in 2017.
“With an amazing team behind me, we will be building on the original magic of the Three Fishes alongside my drive for sustainability and local sourcing at the forefront.”
Farm-to-fork concept
Plans in place include an acre site for an orchard and an abundant permaculture plot to provide sustainable produce for the pub to deliver a ‘farm-to-fork concept’.
The new venture at the Three Fishes has been created in partnership with Martin Aspinall, trustee of the Standen Estate.