The Three Fishes

Michelin-starred chef Nigel Haworth has put sustainability at the heart of the values at The Three Fishes.

Haworth, who previously worked at the Northcote, bought Lancashire pub The Three Fishes in 2021 with the aim “to deliver truly exceptional dishes.”

The Three Fishes is surrounded by some of the most beautiful countryside in the Ribble Valley. The pub building is steeped in history and is even mooted to be connected to the Pendle Witch trials that took place in 1612.

The ethos for the pub is to deliver truly exceptional dishes from farm to fork, with zero waste. Dishes range from contemporary to classic British and are crafted with sustainability in mind to ensure each dish gives back as much as it takes.

Customers can choose from a selection of menus. Dishes use local ingredients and include items such as Morecombe Bay lobster and Ribble Valley pheasant. Its plant-based set menu serves local ingredients in dishes such as organic pumpkin risotto or English onion miso soup.

Its Choices a la carte menu is served Wednesday to Saturday with delicious mains such as fallow deer with butter puff pastry, celeriac puree, damson jus; cornfed chicken breast with English autumn truffles, maitake mushrooms, spinach, olive oil mash, watercress and celeriac and shiitake lasagne.

On Friday, it has its popular chippy tea that has dishes such as deep fried fillet of hake served with mushy peas, tartar sauce and triple-cooked chips or seafood chowder.

Menus change with the seasons with ingredients sourced from its own one-acre vegetable garden, which propagates heritage seeds, producing flavourful vegetables, herbs, salads, and crops for its dishes.

The garden enables the team to ensure everything that is grown is selected for maximum flavour and minimum impact on the land. This includes delivering on its permaculture, no-dig approach to work in harmony with nature protecting and enhancing biodiversity, in order to create a sustainable platform to work from.

A huge polytunnel is tucked away behind its main growing area fulfilling its requirements for herbs, salads and crops which need more warmth and sunlight.

There is also an edible forest that offers the authentic taste of orchard fruits, focusing on heritage varieties for maximum flavour with minimal environmental impact.