Nigel Haworth to relaunch The Three Fishes in Mitton

Michelin-starred chef and industry veteran Nigel Haworth has bought The Three Fishes pub in Mitton for the second time in 17 years. With a launch date set in October, the chef has pledged to regain its title of ‘Best Dining Pub in the UK.’

The founder, chef ambassador and owner of Michelin-starred restaurant Northcote founded the Ribble Valley inn in 2004, a grade-II listed building dating back to the 19th century.

After giving it a £300,000 refurbishment, it gained an iconic status in the UK, and won multiple awards including The Good Pub Guide 2014 Lancashire Dining Pub of the Year.

In 2018, The Three Fishes was bought by restaurant group Brunning and Price but within the year it was put back onto the market. 

Sharing the news on Twitter, the renowned chef and consultant said he was "back with a vision of taking the pub to new heights," namely by regaining the awards and accolades it once earned. 

17 years after I first opened the door to The Three Fishes in Mitton, I am back with a vision of taking the pub to new heights and regaining its title as the ‘Best Dining Pub in the UK’. As always my passion for sustainability and seasonal menus will embody my farm to fork ethos.

— Nigel Haworth (@NigelHaworth) June 2, 2021

The chef told The Lancashire Telegraph that “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.

“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.”

With plans to include an acre site for an orchard and a permaculture plot as part of the renovations, he continued:  "Everything starts with the best ingredients, so as well as working with the best suppliers, we will also be growing our own. We are blessed with fantastic local producers and suppliers – all of which we will be working closely with to develop seasonally focused menus.”