Lancashire’s Three Fishes pub is celebrating its 10th anniversary by rolling back its prices to 2004.
The Ribble Valley Inn group pub has launched a special anniversary menu to celebrate its most popular dishes at ‘noughties’ prices
The Three Fishes began when industry heavyweights Nigel Haworth and Craig Bancroft, of the renowned fine dining restaurant Northcote in Lancashire, decided to bring that same standard of food and drink, using the very best quality, seasonal and local food, to a relaxed setting.
The Three Fishes, situated in the tiny picturesque hamlet of Mitton, in the rural haven of the Ribble Valley, has picked up many awards since 2004, from The Good Food Guide to regular appearances in the UK’s top 50 gastro pub lists.
Now, to celebrate 10 years, the team are turning back the clock with a special menu created using dishes from their first year of opening in 2004 – and they’ve even rolled the prices back so customers can enjoy a classic dish at a decade old price.
Food fans can look forward to classic Nigel Haworth dishes featuring the most premium of produce from Treacle Baked Free Range Middlewhite Garstang Ribs (£4.75) and Butler’s Cheese and Onion Pie (£8.50) to Apple Valley Pudding (£4.50) and Manchester Custard, Raspberry Jelly and Bananas (£4.50).
While the pub is celebrating with some of Nigel’s classic dishes till October 10, everyone is also looking to the future for The Three Fishes with the arrival of new head chef Ian Moss.
Ian has arrived direct from Northcote where he has experienced first-hand Nigel’s philosophy on food and creating relationships with local suppliers.
Ian will be bringing his own, now finely tuned, creative flair to the kitchen, but still with a large helping of Nigel’s meticulous attention to detail and commitment to provenance of ingredients.
Nigel Haworth says: “Ten years is a milestone occasion, where did the time go and what a journey.
“Craig and I had always had our eye on The Three Fishes, so when the opportunity arose, we had no hesitation.
“Today it still stands for what it did 10 years ago, it’s local, its seasonal and reflects the heritage of this area in its menu.”
Servings: 1 pie (4 portions)
Ingredients: ShortCrust Pastry
200g plain flour
3 egg yolks
Water to bind
Method: ShortCrust Pastry
1. Sift the flour into a bowl with the salt and rub in the butter until the mixture resembles breadcrumbs.
2. Make a well in the centre and add the eggs and a little water and mix together until a smooth paste is formed.
3. Wrap in cling film and chill for 1 hour.
1⁄2 tsp butter
Pinch white pepper
150g tasty Lancashire cheese, grated
50g Curd Cheese
(Butler’s Tasty Lancashire & Shorrock’s Bomb works well)
1. Place the onions, water and butter in a pan and bring to the boil then season with the salt and pepper.
2. Allow to cook until just tender, then remove from the heat and cool. Drain the liquid off when cold.
3. Keep the cheese to one side and add when assembling the pie.
1. Roll out the pastry and use 2/3 to line the pie tin. Bake ‘blind’ 15 minutes, 180C. Cool.
2. Put alternate layers of grated cheese and the onion mixture in the pie case, until the pie is full.
3. Cover with a pastry lid and brush with egg wash.
4. Bake at 180C for 15 minutes until golden.