Northcote has been established as a respected restaurant with rooms since 1983; it has fourteen individual bedrooms providing the basis for the Northcote philosophy of warm, friendly and sincere hospitality. A two year programme of room renovation concluded in the summer of 2007, and saw the creation of fourteen of the most imaginative and inspired bedrooms.
Every bedroom exudes its own character, bringing together rich and sensuous soft-furnishings, fabrics and wall coverings, distinctive furniture and sophisticated lighting. The hi-tech multi-media equipment is beyond compare, all part of the plan that includes ultra contemporary bathrooms, and some rooms with their own private garden terrace. Nearly all the rooms have a view but frankly with rooms like these it’s doubtful if many guests ever get round to even seeing if there is one!
The restaurant also has a contemporary style and a modern minimalist feel with high quality lighting and displays local modern art. Its light and airy conservatory front gives great views over Nigel Haworth's organic garden where many herbs, salads and vegetables in season are used in his cooking.
Nigel Haworth, now in his twenty-fifth year as Chef Patron, creates a stunning menu which has its roots firmly placed in Lancashire, making the most of the fabulous produce available through the Ribble Valley and the North West of England. Craig Bancroft joined as General Manager in 1983, and between he and Nigel Northcote has blossomed, with Awards to its credit and a following of loyal and happy customers.
Nigel's wonderful innovative style in the kitchen is truly exposed with the ability to create dishes of true terroire from his Lancashire repertoire, alongside great gastronomic creations using classic ingredients from the culinary world. The choice of menus is almost bewildering, but few of us mind being bewildered in that sort of way. À la carte starters offer seared rare breed Dexter beef, langoustine ravioli, or a Portobello mushroom soufflé with cappuccino sauce and crispy mushrooms.
Loin of Bowland hare introduces some of the best wild meat available, served with potato wrapped black pudding, pickled damsons, celeriac puree and shitaki mushrooms, or there could be roast and braised Lonk lamb, French beans, organic garden carrots, white onion puree, smoked shallots and Romanesco. Desserts embrace tiny Valhrona chocolate and Damson desserts of liquid chocolate, chocolate custard, jelly and Damson sorbet.
Their gourmet menu of five courses for £55, a daily changing event, could offer line caught North Sea cod on trotters and tripe, and breast of Dunsop Bridge red leg partridge in a bread blanket. Few dishes do not have a direct association with the area, and even the coffee is their own blend. Little surprise that Northcote Manor succeeds brilliantly.
Nothing has been neglected, and you will be pleased to hear this includes the wine cellar where Craig's selective skills have been well deployed. Hardly surprising they have retained their Michelin Star awarded in 1996 without a break. Their excellent Website
provides masses of useful information, including menus, details on private dining, their wine list, accommodation and much more.