Building on the reputation of Macan as the sports car of compact SUVs, the new Macan Electric range has harnessed its Porsche DNA to offer an even sportier, coupé-like profile to go with its thrilling E-Performance and enhanced everyday usability. Boasting a range of up to 300 miles,1 it can be charged to 80% in just 21 minutes at fast chargers to keep you moving. Visit your local Porsche Centre or scan the QR code to book a test drive.2
New owners Alf and Clare Ellis share their vision for the future of Northcote.
8 NORTHCOTE NEWS
Craig Bancroft tackles a 155km charity bike ride for Hospitality Action, while Northcote celebrates national accolades and awards.
18 THE FUTURE OF FOOD AT NORTHCOTE
Amanda Afiya talks to chef patron-director, Lisa Goodwin-Allen about her new role and what’s to come.
28 QUEEN OF CAVIAR
Katie Hammond meets King’s Fine Food founder Laura King MBE about her passion for gourmet delicacies.
36 THE ART OF SPARKLING TEA
Sparkling tea is redefining fine dining. British brand Saicho share what that means for this totally new concept.
53 OBSESSION 25
56 LISA GOODWIN-ALLEN
57 JONNY LAKE
57 CAL BYERLEY & IAN WALLER
58 RAFAEL CAGALI
58 ROBBIE JAMESON
58 GRAEME CHEEVERS
59 VINCENT CREPEL
59 MAX COEN
60 ALAN BATES & NATHAN OUTLAW
60 ANGELA HARTNETT, NEIL BORTHWICK & MITCH TONKS
61 HÉLÈN DARROZE & MARCO ZAMPESE
61 JEAN DELPORT
61 YANNICK ALLÉNO
62 ED WILSON
62 IVOR JONES
62 MICHAEL WILSON
63 ALAIN ROUX
78 ICONIC LANDSCAPES AND ENDURING STORIES
A snapshot of what the stunning Ribble Valley has to offer.
102 ENTICINGLY ELEGANT
We take a look at the luxurious Beaumont Mayfair.
106 WIN A SCOTTISH HIGHLAND GETAWAY
Your chance to win a fantastic three-night stay at The Torridon.
112 AMBITIOUS FUTURE
Matt Ellis, owner of Wakefield Trinity Rugby League Club talks about their success and the huge investment in the team and club facilities.
EDITOR’S LETTER
Welcome to the Northcote annual magazine 2025! We’re thrilled to share another year of incredible culinary exploration, celebrating the art of fine dining and the warmth of Northcote hospitality.
Our cover story dives into the heart of Obsession25, our annual gastronomic extravaganza that truly brought Northcote to life. For 17 spectacular nights, our kitchens buzzed with energy as some of the UK and Europe’s most talented chefs took centre stage. We were especially honoured to have Alain Roux of The Waterside Inn, Bray (three Michelin stars) close this year’s event. You’ll find features on Alain and all 21 remarkable chefs who contributed to this unforgettable culinary journey within these pages.
Beyond Obsession25, we’re excited to share a significant milestone. Northcote is embarking on a new chapter under the ownership of Alf and Clare Ellis. Their connection to Northcote isn’t new –it began over a decade ago as loyal patrons, experiencing Obsession first hand. Their appreciation for Northcote grew with each visit and now, as owners, they bring a deep understanding and passion
PUBLISHER
Tedd Walmsley
FINANCIAL CONTROLLER
Liz Walmsley
EDITOR
Kaye Mathew
SUB EDITOR
Jan Woolley
GRAPHIC DESIGNERS
Nick Dittrich, Robert Walmsley
OPERATIONS MANAGER
Kate Hyde
to its future. In this issue, we share their vision for Northcote. We also celebrate the return of Lisa, who, after a brief departure, is back to shape the future of Northcote’s renowned cuisine.
Northcote is equally celebrated for its meticulously curated wine list and its dedication to sommelier development. Craig introduces our Head Sommelier, Magda Sleziak and their philosophy behind the exquisite wine flights and pairings that perfectly complement the Northcote experience.
Finally, we’re delighted to feature insightful contributions from some of our partners and suppliers, their dedication and passion are integral to bringing the Northcote experience to life.
We truly hope this magazine inspires you to embark on your own culinary adventures. We look forward to welcoming you to Northcote very soon.
Enjoy the read!
Kaye
Mathew, Editor
CRISTAL VINOTHÈQUE IS CRISTAL’S ULTIMATE EXPERIENCE,
ITS CULMINATION AND ITS HIGHEST ACCOMPLISHMENT.
The cover image represents a story of a ‘Laboratory in Time’, one which pushes back time a little more each day and ushers in a new era for Cristal. A long ageing process, drawn out over two decades, sur lattes, sur pointe and sur bouchon, is the journey in the quest for freshness. Late disgorgement – that final fine-tuning performed by the cellar master, who determines the day, the hour and a subtle dosage – revealing the wine’s full radiance, a fusion of matter, human know-how and patience. It is a collaborative work of art, masterfully orchestrated with foresight and intuition, guided by nature.
Cristal Vinothèque radiates the notes of the original Cristal intertwined with spicy and candied overtones and greater intensity and complexity. Not quite the same, but not really different either. More ‘Cristal’ than ever.
At Northcote, we are honoured to offer a distinguished collection of Louis Roederer champagne, inviting you to experience their unrivalled craftsmanship.
Cover image: Cristal Vinotheque 2000 a Laboratory in Time
Photography: Champagne Louis Roederer / Emmanuel & Quintin
PRODUCTION MANAGER
James Britton
PHOTOGRAPHY
David Scholes Photography, Kirsten Platt
EDITORIAL CONTRIBUTORS
Amanda Afiya, Claire Bosi, Andrew Greaves, Janet Harmer, Katie Hammond, Kaye Mathew, Olivia Parry, Tedd Walmsley, Jan Woolley
PUBLISHED BY TEDD WALMSLEY CONSULTANCY Office 9, The Old Bakery, Green Street, Lytham FY8 5LG 01772 366002
NORTHCOTE REIMAGINED
Alf and Clare Ellis bring a new vision, exciting developments and transformative investment to create a leading destination for luxury travellers and foodies
Northcote is embarking on an exciting new chapter under the recent ownership of Alf and Clare Ellis, the husband and wife team, who are celebrated for their success with kitchen manufacturers Ultima Furniture and DIY Kitchens. This significant investment signals a bold future for Northcote, with
ambitious plans for expansion, refurbishment and the return of Lisa Goodwin-Allen as chef patron-director.
their first venture, Ultima Furniture, in Barnsley with a modest overdraft, they transformed it into one
‘The goal is to transform Northcote into a destination to indulge in world-class, fine dining and unparalleled service’
From kitchen manufacturing to culinary excellence, the Ellis family’s business acumen is well-established. Starting
of the country’s leading kitchen manufacturers. This foundation of innovation and commitment to excellence
paved the way for the creation of DIY Kitchens, another highly successful enterprise. Their journey with Northcote, however, began not as business owners, but as loyal patrons.
Over a decade ago, Alf and Clare first experienced Northcote as guests of its celebrated culinary festival, Obsession. Their appreciation for the property grew with each subsequent visit, making the opportunity to acquire it a deeply personal one.
“Our vision is to build on Northcote’s outstanding
reputation, taking everything to the next level by introducing innovative and memorable experiences,” say Alf and Clare. “We are committed to enhancing the offering, with plans to launch a dedicated wellness space, allowing guests to unwind in the most luxurious setting and we will be expanding the event facilities to create versatile spaces catering to a variety of occasions.”
The Ellis’s plans are comprehensive and designed to elevate Northcote to a premier luxury destination. This includes a complete refurbishment of the existing spaces and the development of a stunning new fine dining restaurant. This new culinary space will be led by Lisa Goodwin-Allen and will boast an expansive, beautifully designed setting overlooking the breathtaking Ribble Valley. The current restaurant space will be thoughtfully transformed into a more relaxed brasserie, offering the finest hospitality with an accessible menu for both local guests and residents, without compromising on Northcote’s renowned service and quality.
“The goal is to transform Northcote into a true destination where visitors can indulge in world-class, fine dining and unparalleled service,” they add.
“We want the property to be synonymous with excellence –at the very forefront of hospitality, setting new standards for what a country house hotel can be. Ultimately, we see Northcote as one of the very best and most revered country house hotels in the UK. Northcote is known not just for its remarkable history and reputation, but for continually evolving to offer a unique and unforgettable experience to every guest.”
The Ellis’ vision for Northcote is testament to their desire to create an unparalleled guest experience.
“Northcote needs to be more than a one-night destination,” Alf explains. “We were in the restaurant recently and I think we got the last room, but everyone was checking out the next morning. Northcote is great but think
‘We want it to be a journey. With Lisa and Craig we will create something very special’
how much better it would be as an experience, with two restaurants, a spa with a pool and gym. We need to offer Northcote’s guests more.”
Beyond the structural changes, enhancing the already worldclass service is a top priority.
Clare adds: “It’s a place that means so much to people. We were in the restaurant for dinner a few weeks ago and at the next table there was a couple of barristers from Glasgow. They were telling us how they’d been coming for years and how much they loved Northcote. It’s feedback like that that made us realise how special the place is.”
The decision to acquire Northcote came about unexpectedly, as Clare reveals: “If we wind back, it was just
a text message from Craig saying, ‘Do you fancy buying it?’ and we had no idea it was up for sale. We’re very excited about what comes next.”
The crucial factor in their decision was the unwavering commitment of both Lisa Goodwin-Allen and Craig Bancroft, as Alf emphasises: “I don’t think it would have happened if Lisa hadn’t come back to join Craig.”
The first phase of the ambitious overhaul is already underway, with a complete renovation of six bedrooms in the original house, then all bedrooms will be refurbished in stages. Plans for the new fine-dining restaurant are being signed off very soon, with the aim of creating a truly immersive culinary journey.
“We want it to be a journey,” Alf explains. “We both love travel and have dined in some stunning restaurants around the world. With Lisa and Craig we will create something very special. You’ve got to tell a story,” Clare adds.
What do the next 10 years hold for Northcote under the Ellis’ ownership? “Wait and see!” says Clare, with a hint of exciting anticipation.
NORTHCOTE NEWS
CRAIG BANCROFT TAKES ON HOSPITALITY ACTION’S BIKE CHALLENGE
Craig Bancroft, Managing Director of Northcote, is gearing up for an epic cycling challenge this September in support of Hospitality Action, a charity incredibly close to his heart and one that Northcote has supported for over a decade.
The challenge, titled ‘Champagne to Canterbury: Cycling Through Twin Cities’, will see riders cycle 340km (around 210 miles) over three days, starting in Épernay, France – famous for its Champagne houses – and finishing in the historic English cathedral city of Canterbury. It’s a demanding route that tests endurance, determination and team spirit, all in the name of helping those in the hospitality industry who are struggling.
Hospitality Action is the UK’s leading charity for hospitality people, providing life-changing support for those facing physical or mental illness, financial hardship, addiction or crisis. For over 185 years, the charity has stood by the side of chefs, waiters, housekeepers, bartenders and behind-the-scenes workers when they’ve needed it most.
Craig’s commitment to this cause is long-standing. Northcote has proudly supported Hospitality Action as its Obsession food festival’s chosen charity partner for more than 10 years, raising over £500,000 through fundraising dinners, auctions and events. This ride is a natural next step – a physical challenge with a powerful purpose.
Now, while some riders will be tackling the full 340km, Craig will be taking on a specially paced 155km over three days, tailored for novice cyclists, who want to challenge themselves.
“Let’s be honest,” he laughs. “I’m more comfortable in a wine cellar than on two wheels – but this is a cause
worth getting out of my comfort zone for!”
To help him get there, Craig has enlisted the expert team at Per4m Gym in the Ribble Valley. With a tailored training programme focusing on endurance, strength and injury prevention, they’re helping him prepare with confidence and consistency.
“For years, I felt nervous stepping into a gym,” Craig says. “It always felt like it wasn’t a place for someone like me. But with Per4m, that changed completely. They’ve created a space that’s welcoming, supportive and genuinely enjoyable. I’ve never felt judged – only encouraged.”
The team at Per4m adds: “When Craig first walked through our doors, the gym was completely outside his comfort zone. But with the support of our physios and personal trainers, he’s gained confidence, built strength and is now well on his way to achieving his cycling goals. Watching his journey unfold has been nothing short of inspiring – this is exactly why we do what we do.”
“This ride isn’t just a test of endurance – it’s a chance to give back to the industry that has given me so much,” Craig says. “With Per4m behind me, I feel stronger every week. I’m proud to take part in this challenge and raise vital funds for Hospitality Action.”
Let’s get behind Craig as he rides for a cause that truly makes a difference in the hospitality world by donating to Craig’s official fundraising page via the QR code.
PER4M HEALTH RIBBLE VALLEY
Unit 45, Mitton Road Business Park Whalley, Clitheroe BB7 9YE per4mhealth.co.uk
NORTHCOTE NEWS
BEST MARKETING CAMPAIGN AT THE CATEYS 2025
Northcote was recently honoured with the Best Marketing Campaign Award at the Cateys 2025, in recognition of the outstanding success of the campaign behind the 25th anniversary of the Obsession Food Festival. The Cateys –often referred to as the Oscars of the hospitality industry – celebrate excellence and innovation across the sector and this award places Northcote at the forefront of hospitality marketing in the UK.
The winning campaign showcased the Obsession festival as a world-class culinary event, with a powerful blend of emotive film, dynamic photography and strategic PR and digital storytelling. It attracted attention from across the UK and internationally – generated in the heart of Lancashire.
The judging panel praised the campaign as: “A brave, exciting and high-quality approach that focused on a very specific objective and exceeded expectations.” They also highlighted how Northcote: “Successfully elevated a regional event to an international audience with flair and confidence.” They also commended the
HEAD WAITRESS ELLENA COGLAN ACHIEVES ROYAL ACADEMY OF CULINARY ARTS AWARD
Northcote’s Head Waitress Ellena Coglan was recently honoured with the Royal Academy of Culinary Arts Annual Award of Excellence in Restaurant Service 2025 –a highly prestigious accolade reserved for exceptional hospitality professionals under 26. Established in 1983, the Annual Awards of Excellence recognise rising stars in three disciplines – chef, pastry chef and service –
team’s ability to use film, photography, PR and digital platforms to build anticipation and engagement in a beautifully executed way.
Kaye Mathew, Sales and Marketing Director at Northcote, said: “We are absolutely thrilled to receive a Catey Award for Best Marketing Campaign. This recognition for our Obsession food festival, celebrating its remarkable 25th anniversary, is a fantastic achievement. The award is not just a testament to the creativity and unwavering dedication of our entire Northcote marketing team, but also an acknowledgment of the exceptional work by 7Fifty Film, David Scholes Photography and Q Communications PR. Together, we have successfully communicated the very best in hospitality and gastronomy from our home in Lancashire to a global audience. To be recognised with such a distinguished Catey Award is something very special and we are super proud!”
This win reflects not only a milestone year for Obsession but also Northcote’s ability to deliver a compelling, worldclass message from a proudly regional base.
through rigorous exams, semi-finals and final assessments held across the country.
Following her outstanding performance in the service final held at Alain Ducasse at the Dorchester, Ellena stood out among London’s finest young sommeliers and waitstaff. Her calm expertise, polished technique and warm guest engagement earned her top marks from judges and peers alike.
“Ellena embodies the spirit of Northcote,” reflects Managing Director, Craig Bancroft. “Her dedication and grace under pressure set a benchmark for service excellence.”
As she returns to Northcote, her award affirms our commitment to worldclass hospitality.
At Northcote we are immensely proud of Ellena and the entire Northcote family is celebrating this extraordinary milestone in her career.
Kaye Mathew, Sales and Marketing Director, receiving the Catey Award
Obsession Marketing and Media Team
NORTHCOTE NEWS
NORTHCOTE’S HEAD SOMMELIER RECOGNISED IN TOP 100 SOMMELIERS INNOVATION AWARD
Northcote’s Head Sommelier, Magdalena Sleziak, was recently shortlisted in the Top 100 Sommeliers Innovation Award by Sommelier Edit – a platform that celebrates pioneering professionals shaping the future of wine and beverage.
Magda has been recognised for her outstanding work in championing alcohol-free innovation – a growing focus within the industry that embraces inclusivity, creativity and balance. Her thoughtful, forward-thinking approach puts her among an inspiring cohort of sommeliers leading change in the drinks world.
Most recently at Northcote, Magda crafted a perfectly paired, non-alcoholic flight to accompany Chef Lisa Goodwin-Allen’s Summer Gourmet Menu. This carefully curated experience delivers complexity and elegance, proving that exceptional pairings need not include alcohol.
This recognition is a true reflection of Magda’s dedication, skill and passion for elevating the guest experience in new and exciting ways.
TWO GLASS HONOUR
We’re delighted to once again be recognised with the Wine Spectator Best of Award of Excellence, placing Northcote among a select group of global restaurants acknowledged for outstanding wine programmes.
This prestigious Two Glass accolade is awarded to restaurants with well-structured, diverse wine lists that typically feature 350 plus selections. At Northcote, our list is thoughtfully curated to showcase a wide range of regions, producers and vintages –many of which are rarely found outside specialist cellars.
The wine list is designed to complement our Michelin-starred cuisine, offering both variety and value and ensuring a balanced, memorable dining experience.
This award also recognises our ongoing commitment to staff development and guest service, with regular training and tasting opportunities led by our passionate wine team.
We’re incredibly proud to be in such esteemed company once again and we raise a glass in thanks to our team and loyal guests.
NORTHCOTE NAMED NUMBER 33 IN HARDEN’S TOP 100 UK RESTAURANTS 2025
Towards the end of last year, Northcote was ranked No. 33 in Harden’s Top 100 UK Restaurants for 2025. This prestigious list is one of the most respected in the industry, compiled from tens of thousands of reviews submitted by dedicated diners across the country. To be placed among the very best in the UK is a tremendous honour and a reflection of the passion, precision and creativity that defines everything we do. At the heart of this achievement is Chef Patron Director Lisa Goodwin-Allen and the exceptional Northcote team, who continue to elevate our modern British menus with seasonal inspiration, technical finesse and bold flavour. Harden’s celebrates restaurants that
offer not just outstanding food, but memorable hospitality – and we’re proud that our guests continue to feel the magic of Northcote from the moment they arrive.
This latest accolade marks another milestone in our journey as we remain committed to delivering truly world-class experiences here in the Ribble Valley.
OLIVIA COOKE PHOTOGRAPHED BY CAMILLA ÅKRANS
NORTHCOTE NEWS
TOP 50 BOUTIQUE HOTELS
We’re proud to share that Northcote has been ranked number 11 in the Top 50 Boutique Hotels 2024 – a wonderful recognition of the passion, dedication and warmth that define our Lancashire home.
This prestigious list celebrates the very best of British hospitality and it’s an honour to be included. Our 26-bedroom manor, offers a true escape into comfort, character and exceptional food and drink.
Whether you’re here for a gourmet break, a special celebration, or a Michelin-starred meal led by Lisa Goodwin-Allen, everything we do is driven by a love of hospitality. Thank you to our team, guests and the Top 50 judges.
SPORTS AND CUISINE GO HAND IN HAND
Northcote’s very own Chef Patron Director Lisa Goodwin-Allen has been making waves this year by fusing her award-winning culinary flair with the world of sport – from Royal Ascot to Twickenham and even Silverstone.
At Royal Ascot 2025, Lisa returned for her second year as Chef in Residence in the prestigious Queen Anne Enclosure’s ON5 restaurant. She delighted attendees with modern British dishes that mirror the luxury and excitement of one of the world’s most Michelin-starred sporting events. In a Chef’s Table interview, Lisa expressed how honoured she felt to cook at such a
ADAM PITFIELD PROMOTED TO HEAD CHEF
Northcote is proud to welcome Adam Pitfield as our new Head Chef, following his arrival in late 2024 and recent promotion to the role. Adam brings fresh energy and a wealth of Michelin-starred experience, having worked in some of the UK’s finest kitchens, including Restaurant Sat Bains, Le Manoir aux Quat’Saisons, Coworth Park, Driftwood Hotel and The Samling.
Known for his calm leadership and unwavering commitment to quality, Adam’s arrival marks an exciting new chapter as we continue to champion seasonal, ingredient-led cooking. We’re thrilled to have him leading the kitchen alongside Lisa Goodwin-Allen and look forward to the journey ahead.
celebratory event, praising the vibrant atmosphere and elegant surroundings of the racecourse.
Meanwhile, at Twickenham Stadium, Lisa broke new ground. In November 2024, she became the first female chef to lead the culinary experience in the East Wing during England’s Autumn Nations Series fixture against Australia. As Executive Chef of Northcote, Lisa curated an all-inclusive match-day menu, combining her Lancashire-rooted comfort food sensibilities with fine-dining precision for rugby fans at the home of England rugby.
Not stopping there, Lisa also took to the Silverstone circuit in motor-racing style. Recently, she was spotted arriving at Silverstone in a Porsche Macan Electric –underscoring her passion for supercars and racing. Her love of high-performance vehicles is no secret and Silverstone was the perfect stage to blend her flair for adrenaline with her culinary presence in the world of sport.
Through these high-profile sporting appearances – at Ascot, Twickenham and Silverstone – Lisa is reimagining hospitality at major events. She brings Michelin star sophistication to arenas traditionally dominated by comfort food, simultaneously breaking gender barriers and merging her twin passions – cuisine and sport.
A kitchen that balances luxury and tradition
Charming and quietly confident, this kitchen provides a functional and stylish space to eat, work and live in.
aesthetics and functionality in perfect harmony. A long, sweeping curve invites visitors to sit and watch whilst the host both prepares and entertains their guests in style.
Upon entering the space, you get a real feel of status and organisation. High quality cabinetry, finished with understated soft grey painted doors, exudes classic charm. Shaker style detailing and in frame construction, evoke a real sense of enduring craftsmanship.
Detail is always the key, and elements like the polished chrome handles bring these kinds of environments to life, by catching the natural light flooding through the Georgian style windows.
Under cabinet lighting lends a sophisticated glow that dances across the granite worksurfaces and marble floor.
At the centre of this space is an island, which brings together
The soft white and grey veined granite with golden highlights, combined with the oak timber, creates a soft, warming space to sit and socialise.
Soft, velvet upholstered bar stools at the island, add to the informality of the space for conversation and light dining. This contrast to the area with a dining table and chairs for more formal occasions.
This is a room to provide a feeling of elegance and joy at every occasion, delivered by a design which will stand the test of time.
A truly stylish kitchen that comes with a surprising price tag!
Scan the QR code to discover more.
THE FUTURE OF FOOD AT NORTHCOTE
Highly charged and with renewed enthusiasm for an elevated role as chef patron-director, Lisa Goodwin-Allen bounds into the Louis Roederer rooms at Northcote, ready to share details of the business’s new direction.
In typical style, the Lancasterborn lass eagerly unveils the concept for a bespoke, fine-dining restaurant in the hotel’s verdant grounds, and
After announcing her departure from Northcote at the beginning of March, thanks to new owners Clare and Alf Ellis, Lisa Goodwin-Allen returned to the hotel in the new role of chef patron-director. Lisa talks to Amanda Afiya about a fresh, new start
plans that will eventually see the dining room in the main house, where she holds one Michelin star, rebranded as an exciting and convivial brasserie once the new, elegant restaurant has been built.
five-star property. “They are two amazing people and I get on very well with them. You can see their passion for driving a project forward, for food and for hospitality, it’s very much their philosophy.
‘Ultimately, I just couldn’t leave Northcote alone – I’ve done so much here, I’ve seen what it is and I know what it can be’
Lisa describes the arrival of Alf and Clare at Northcote as a dream scenario for the
And you can see what they’ve done in their own business, building it from nothing to
something quite outstanding.
So, when we were discussing my possible return, it was all about taking Northcote to the next level and giving a larger offering to our guests.
“But I had to really sit down and think about it, was it better
for me to wipe the slate clean and do something different, perhaps my own investment or work for another company?
It took a 360 degree and several conversations with Clare and Alf, my husband and my family. Ultimately, I just couldn’t leave Northcote alone – I’ve done so much here, I’ve seen what it is and I know what it can be.”
While there are great plans to develop the grounds of Northcote, extensive work will first be carried out in the main house, starting with the bedrooms, leading on to the new restaurant and spa within the grounds and eventually the current dining room. In the meantime, however, Lisa will continue to showcase her food in the main restaurant, innovating and striving for accolades.
“We will always try and push the boundaries with our food and strive for greater things. What we want to do is take it even further and that’s delivering an experience, in
an outstanding environment, that people can really see – a vision, a story, we want to give our clients something more.”
and bedrooms are beautiful throughout, people will want to stay longer. And, for people who live locally, the brasserie
‘For people who live locally, the brasserie will give them a seasonally focused, accessible eatery at a comfortable price point’
Lisa says that while the team always endeavours to give people quality and the best possible service, most guests stay for one night only and this is something that the senior team would like to change.
“We believe that if we create another restaurant in the grounds, a second offering in the main house, a spa
will give them a seasonally focused, accessible eatery at a comfortable price point where they can eat with us as many times a week as they like.”
Alf and Clare Ellis have been visiting Northcote for many years and have been valued supporters of Obsession. “You could tell that when they came to Northcote – they loved the
place, and they love what we do and it’s their passion, too –they love hospitality. So, it makes them the perfect people to own Northcote.
“Because we’ve known them for a few years, our relationship with them is established. I really respect them for what they’ve done. It’s incredible. And from the stories that they tell you, you can see that they’re hard working. They have a lot of loyal staff that have worked for them for a long time – that speaks volumes. Speaking to them is always inspirational.”
Being made a director this time around, however, has given Lisa much-needed progression. “I feel like I want more for the place, for myself and I feel like I’ve got that opportunity to help to grow something quite special.”
In doing so, it will mean Lisa raising her head above the parapet more than before and looking at the business from every aspect. Crucial to that
will be having the right team in the engine room so that she can be afforded more time for strategic thinking.
“Building a team is massively important because you’re only as good as the people around you – together is where you achieve,” says Lisa. “You’ve got to find the right people who have passion and want to succeed as well. Over the past few months, we’ve had a bit of a bumpy time and we lost a few members of staff that had been with me a while, but that has created an opportunity for other members of the team to rise and we’re just about at full capacity now. Sometimes, it’s like a jigsaw, putting people in the right place so they can perform and be the best they can be.
“I think it’s exciting for us and for me. We must look at how we can be competitive and keep people coming through the doors wanting to learn and wanting to be part of the team on an incredible journey. Some will want to work in a fine-dining environment and some will prefer to cook in the brasserie – we’ll now have the possibility of offering both, which is great.”
Beyond Northcote’s walls, Lisa has also been working with managing director Craig Bancroft on the launch of an outside events business, Blooming Onion (more details on page 34), named after one of Lisa’s most treasured ingredients. She has also taken on a new consultancy at
‘Building a team is massively important because you’re only as good as the people around you – together is where you achieve’
soon-to-be-launched restaurant Rosi, on the site of the former Colony Grill at the prestigious Beaumont Mayfair hotel in London, run by the former COO of the Stafford Collection (the previous owners of Northcote) and Northcote alumnus Stuart Procter.
Back at Northcote, Lisa will continue to work with the seasons changing the lunch menu every six-to-eight weeks and changing the gourmet menu – which currently features dishes such as native lobster, foie, sea buckthorn and thermidor sauce and roast quail, forest mushroom, pickle, wild garlic – four times a year.
“Even though there’s another restaurant coming down the line, we won’t take our foot off the gas. The food in the dining room won’t change until we’re ready to transfer over to the new space. But when we do have both restaurants, they will both very much have the DNA of British, seasonal food.
“In the main house, we want to be able to change the menu more frequently and be a bit more relaxed – it will be really hitting that mid-range with great cocktails, but we’ll still want to be the best we can be.
“With the new restaurant, with only a certain amount of covers and set in an incredible environment, we’ll be driving the food, the service and the hospitality as much as possible. Delivering that journey, within a new building, with a unique feel and ambience will make it even better.”
GLOBAL EXPERTS
Over the course of Craig Bancroft’s impressive stewardship at Northcote, the hotel has garnered a reputation for shaping some of the most successful wine experts currently operating around the globe today. Amanda Afiya discovers the secrets of his success
Throughout Managing Director Craig Bancroft’s career at Northcote – an awe-inspiring 42 years – the hotel has been a beacon of culinary excellence. It’s the reason guests are drawn to the property, says Craig, thanks to the extraordinary talents of Chef Patron-Director Lisa Goodwin-Allen, herself a longstanding member of the team with 23 years under her belt.
However, in addition to Lisa’s culinary prowess, Northcote is equally renowned for its beautifully curated wine list and its wine development programme, an educational plan that has helped forge the career of many a wine professional and has led to the creation of at least two Master Sommeliers, with arguably a third on the way.
Many team members of Northcote – past and present –have developed their knowledge of wine and food service and gone on to achieve some of the highest accolades in the wine world. Two former Head Sommeliers at Northcote are just two such examples –Tamas Czinki, the first Hungarian Master Sommelier, now Head of Wine at Felix Kitchen & Bar in Hungary and Adam Pawlowski, the first Polish Master Sommelier, who is a wine consultant and educator. To put these achievements into perspective, there are less than 280 Master Sommeliers around the globe.
Craig has always stayed in regular contact with his ex-sommeliers, a group of some 15 to 20 professionals. So, when he was looking for a new sommelier in 2022, he immediately asked the group if they could recommend anyone.
Craig recalls: “Adam, who had just returned from Poland, said ‘I know this woman, Magdalena Sleziak, she runs a little wine bar and cheese shop in Krakow, and she’s absolutely brilliant! Mr B I think she’d be great for you’.”
Adam made the introduction and after going through the interview process, Craig embarked on the sponsorship process so that Magdalena could work in the UK.
“It was straight after Covid and it was an onerous task because, at the time, no-one recognised sommeliers as professionals – it wasn’t on the list. So, Magdalena came here as food and beverage manager, a role she still performs today, while also being our head sommelier,” explains Craig. “Maggie is incredible – she speaks five languages – she’s so knowledgeable, it’s like she’s swallowed the Encyclopaedia Britannica for breakfast! If she becomes a Master Sommelier, I will do cartwheels – she will be my third.”
Craig describes the development of team members such as Adam, Tamas and Magdalena as the highlight of his career:
“I’ve won Cateys, Hotelier of the Year, Imbibe Hotel Personality of the Year, an award for services to Portuguese wines. I’ve done all sorts of things, but they’re not as important as developing those young people and they’ve been so successful, and I’m in touch with them all the time.”
For 32-year-old Magdalena, who is now Court of Master Sommeliers certified and the holder of levels 2 and 3 from the Wine and Spirit Education Trust, working at
‘Magdelena is incredible - she speaks five languages – she’s so knowledgeable’
Northcote is a dream come true: “Having created two Master Sommeliers, Northcote is considered a very important place within the family of wine,” she says.
With a thirst for knowledge, Magdalena says she would like to continue her studies, possibly going as far as studying for a Master of Wine. “I would love to keep going. I love the wine-making part of the process, learning about the producers and the culture of places – all the things behind a wine that you don’t necessarily consider when you are just drinking a glass of wine.”
The 625-bin wine list at Northcote is a constant passion project and is put together with the expert help of Nick Adams, Master of Wine, wine consultant and wine supplier to Julian Kaye of the Wright Wine Company.
“This is my library,” Craig says, pointing to Northcote’s wine list. “And we select a reading list for the guests as we see it, and then every month, we change the wines by the glass.
“We have a wine flight that’s for the connoisseur, a regular wine flight that’s more accessible and we have a non-alcoholic wine flight. We’re currently featuring a rosé page because it’s summer. Then, there’s our wines by the glass, which covers two pages and because we have the Coravin wine preservation system, we’re able to be a bit more expansive, offering wines by the glass from £7 right the way up to £25.”
The connoisseur wine flight is largely based on the wellestablished French wine regions, such as Champagne and Burgundy, and some regions of Spain.
‘All that learning through eating and drinking, became my DNA’
“The wine flight allows diners to have those wines, no matter what the price is, no matter how much it rises,” adds Magdalena. “While the regular wine flight is where we’re able to be a bit more creative – it’s multi-dimensional when it comes to grape varieties and wine-making techniques.”
In the UK, restaurant-goers are lucky to experience such a vast range of wines, as Craig explains: “The wine lists in our country are hugely representative of the whole world. If you go to Spain or France or Italy, yes, there are wines from other worlds, but generally speaking, they are predominantly Spanish wine lists with a bit of Italian, bit of Portuguese, bit of French, and a touch of American. Here, you’ve got this massive portfolio of the world, because we’ve been importing wine from all over the globe forever. So that’s why all the sommeliers come here. You can’t learn the same depth of wine knowledge as you can in the UK, if you’re in Spain, you become a brilliant Spanish specialist, and yes, you will get high-end French wines, but you haven’t got this broad spectrum because no one in Spain is drinking New Zealand Sauvignon Blanc.”
In terms of trends, Craig and Magdalena are seeing huge growth in the broader drinks list at Northcote.
“You can see the popularity of non-alcoholic drinks growing,” says Magdalena. “There’s a general fashion for simply not drinking alcohol these days and I think, as a sommelier, you have to react to that – you have to have your eyes open. And in this particular area, there’s more growth, new producers, more innovation and then there’s new technologies creating drinks that have a lot of flavour yet no or low alcohol.
‘I love the
wine-making part of the process, learning about the producers and the culture of places’
“Since we started to create that list at Northcote, our biggest discovery is French Bloom,” she continues. “The product was started by a lady who was making wine from de-alcoholised organic Chardonnay and organic Pinot Noir grapes that are certified halal and vegan. It’s got a great taste, priced at a similar price to our house Chablis, but definitely falls into the ‘alternative drink to wine’ category.
‘The
wine lists
in our country are hugely representative of the whole world’
“Then you have drinks such as kombucha, which already existed, but is now found in the world of Michelin-starred restaurants, in addition to the rise of teas and sparkling tea. We’ve just started working with Saicho, which makes single-origin, non-alcoholic sparkling tea. These drinks are based on tannin, flavour, no sugar at all and they tick the sustainable and biodiversity
boxes – important aspects that Northcote identifies with as well.”
Craig and Magdalena love to showcase wines, and not surprisingly, Magdalena loves to bring a bit more understanding and love for Eastern European wines: “I would love to introduce some more natural, smaller producers, because I really want to show wines that are
MASTER OF WINE NIGHT
Northcote will be welcoming former Head Sommeliers Tamas Czinki and Adam Pawlowski, both Master Sommeliers, back to the hotel this autumn when it will be hosting a Master of Wine night on Thursday 27th November.
not so commonly found in England. We can achieve that with our team because we have people like Matt, who comes from Greece, so his knowledge of Greek wine is fantastic. So now we have Assyrtiko from Santorini on the wine flight, which everyone finds amazing.”
Matt Pizceck, Assistant Head Sommelier and sommelier Jack Prince, who work alongside Craig and Magdalena, are both Court of Master Sommelier certified too.
However, currently, Magdalena believes that Austrian wines are some of the most underrated on wine lists in the UK.
“They are just beautiful with food and not only in the territory of white wines, but also light red wines, too. They go perfectly with Lisa’s elegant cooking and are great alternatives to your regular Pinot Noir – you can find a fantastic Blaufränkisch, for example. Then, instead of using Riesling, you can use Grüner Veltliner or the blends.”
So, after three years at Northcote, how is Magdalena finding the North West? “I went to a British international school in Krakow, which has a bi-lingual primary school, so that gave me a good start here being able to speak fluent English before moving to the North of England! But I’ve found my home. I’ve built my personal life around here, found my partner here and this is where I want to build my future.”
THE ART OF PAIRING
In contrast to his team of sommeliers, Craig’s own wine knowledge has been built from decades of dining out and learning as he developed, rather than hard study and sitting exam after exam.
“When it comes to the wine service at Northcote, it’s difficult for me to describe my role because I cannot retain information like the sommeliers do,” he says.
“I wasn’t good at school, but because my parents were real gastronomes, we travelled the world as a family and we ate everywhere.”
Inspired by his mother who worked in the industry, Craig developed a passion for eating out while working for Trusthouse Forte in London during his formative years.
“At one point I had three jobs and earned quite a lot of money – I’d go down to reception and say to the girls, ‘Who would like to come out for dinner, I’m going to Nico Ladenis?’ I was fed up eating on my own and I was happy to pay for people to come with me, because I wanted to have the experience.”
All those opportunities to dine at the best and most fashionable restaurants at that time was not in vain: “All that learning through eating and drinking, became my DNA,” he says.
It’s a DNA that combines perfectly with Magdalena, who he describes as the brains of the partnership and her talented team.
“She has incredible knowledge, she’s super organised and she’s a very good leader too, working alongside Mateusz and Jack. For me, she will go
to the top of her game because she has the intellect to do it and the passion.”
Together, they have shaped the style of wines presented for wine flights and pairings at Northcote today, with the team erring towards wines that pair brilliantly with dishes without being predictable: “We’re a bit risky, we take chances and we don’t necessarily do the norm,” says Craig. “But we definitely taste and taste and taste to make sure a pairing works.”
While the team can take their
time to make sure Lisa’s cooking and the wine served to complement it, works impeccably, during Obsession, Northcote’s 17-day annual food festival, the process of wine pairing is far more expeditious. “Michel Roux and Alain Roux couldn’t believe our approach,” explains Craig. “Maggie and I sit at the chef’s table at 2pm on the day the chefs are serving their menus and we pair the dishes there and then. It’s a bit like being in the judges’ chambers on Great British Menu – not that we’re judging the food – we’re just trying to get the best possible pair. And, because we have Julian at the Wright Wine Company 35 minutes away, we know we can get the wines delivered that afternoon.
“We look at the grape varietal, the balance of oak or no oak, or acidity and then we’ll paint a picture of what we think the dishes will be. We bring a completely different approach to it. And even the chefs are saying, ‘Wow, I’ve never tasted this wine’. Cartuxa from Evora in Portugal is one in particular – it’s stunningly beautiful – and every time we’ve used it, the chefs, generally, have not come across it before. It goes superbly with venison and other rich, meat dishes, but it’s soft.”
Despite being incredibly high pressured and immense hard work, the team at Northcote thoroughly enjoy being part of Obsession and the opportunity it brings to work alongside chefs from all over the globe. “Ultimately, we like to put our own spin on it,” says Magdalena. “Last year, we had two guest chefs who brought their wives –one was their sommelier the other was the restaurant manager, and they both dined with us. It was a bit intimidating presenting a different pairing to people who work with food every day, but at the end of the night they had clearly really enjoyed the pairings. That’s got to be the best reward you can get.”
Not every year is a vintage year but many are very special to you.
In 1985...
• Mikhail Gorbachev becomes President of the Soviet Union.
• The Live Aid concerts held in London and Philadelphia raise over £40 million for famine relief - that’s around £100 million in today’s money.
• The UK and Spain agreed to open the border between Gibraltar and Spain.
• The wreck of the Titanic was discovered.
• Back to the Future becomes the biggest grossing film of the year.
• Greenpeace’s ship, ‘Rainbow Warrior’, is sunk.
But much more importantly for you;
• My brother was born in November.
• This means he’ll be 40 years old this year.
• We need to arrange a party and a present.
• Coincidentally, this Rivesaltes, Domaine Le Vieux Chêne was bottled the year he was born.
(What a perfect gift that would be.)
The art of pairing wines to complement your food cannot be underestimated.
Neither can the art of selecting the Wright wine merchant too...
Almost every glass of wine you’ve had in Northcote this evening was carefully selected by Mr. B, the Sommelier Team, and The Wright Wine Company of Skipton. We are a partner, not just a supplier.
A gorgeous 35 minute drive from Northcote to our door.
Skipton
THE QUEEN OF CAVIAR
It’s a tale as old as time. A career that began with one woman’s first steps into the rarefied world of luxury foods ultimately became her life’s work and the foundations of King’s Fine Food, the UK’s leading purveyor of fine caviar and gourmet delicacies.
In this niche and competitive sector, few names command as much respect as the King family’s – now firmly established as the caviar royalty of London’s culinary scene and suppliers of the ultimate in gastronomic luxury to all four corners of the globe.
Supplying an astounding 60 per cent of the UK’s caviar market, King’s has become the go-to source for connoisseurs and institutions seeking the pinnacle of quality, consistency and provenance, with a justified reputation built with the help of an elite clientele, including Fortnum & Mason, Harrods and many of the capital’s most celebrated restaurateurs.
Laura King’s pride in the business, which she has lovingly nurtured for more than 20 years, saw a family passion transform into national prestige with the ultimate accolade of being awarded the rare and prestigious Royal Warrant, granted in recognition of excellence and service to the royal household.
Laura explains: “The Royal Warrant really was a true ‘pinch me’ moment – and a realisation that everything we have worked for as a family has gained the ultimate recognition. It places us amongst the most elite suppliers in the country and reinforces to our customers that they are purchasing products of the highest calibre.”
King’s Fine Food began with a simple, founding vision for Laura and her husband John, an executive chef, back in 2004 – to bring the highest quality, responsibly sourced caviar to the UK. Laura’s expertise and unwavering
The next generation of a dynasty founded by Laura King MBE is proving fruitful, with daughter Holly echoing her mother’s expertise and passion for fine food, writes Katie Hammond
standards have since positioned King’s not just as a supplier, but as a custodian of tradition and excellence in fine food, with her hands-on involvement in sourcing and selection, ensuring that each tin of caviar meets the brand’s exacting standards.
She continues: “We offer a curated selection of caviars, from the buttery smoothness of Oscietra to the rich depth of Beluga, each traceable and sustainably farmed. We have long championed transparency and ethics in an industry often shadowed by opacity.”
While caviar remains its flagship product, King’s also supply an extensive range of other luxury fayre, including foie gras, truffles, artisan chocolates and smoked salmon. This expansion reflects the brand’s dedication to gourmet experiences, supplying chefs, caterers and discerning private clients with exceptional ingredients.
Further expansion beyond retail came, in part, thanks to Laura’s previous experience as a buyer first for Quantas and latterly Philippine Airways and Air Europe, which played a part in extending King’s
‘Holly is the future of King’s Fine Food and has always been an amazing support to me’
customer base first into aviation and then on to Michelin-starred restaurants, luxury yachts and five-star hotels across the UK and Europe.
It hasn’t, however, always been plain sailing. In 2013, a batch labelled as Sevruga caviar was discovered to contain a cheaper sturgeon variety during a routine Richmond Council DNA test. Laura responded decisively: “True integrity comes with transparency and this unfortunate mistake drove me to introduce mandatory DNA testing to the industry for all future suppliers to ensure it wasn’t possible for anything like this to happen in the future. What was a horrendous situation at the time, having to halt sales, contact clients and scrap the batch, forced a change for the good in the industry –we now publish test results to ensure full compliance CITES and UK Trading Standards programmes.”
With the additions of daughter Holly, followed by son Harry, whilst the business was still in its infancy, life took a sad turn for the family when John was
diagnosed with an incurable brain tumour and sadly passed away in 2016.
In typical fashion, the family rallied and King’s now donates 10 per cent of its annual turnover to the John King Brain Tumour Foundation, a gesture originating from the personal motivation from losing their beloved head of the family, along with a commitment to help the broader community of other families affected by cancer. It was this contribution to charity for which Laura received her MBE in 2021, for her outstanding achievement and service to brain tumour patients, raising much-needed funds for the treatment of all brain diseases and disorders.
In 2015, the business’s succession was secured when daughter Holly (now affectionately known as the Caviar Princess) joined the family firm after completing her business course at college. She quickly found her forte in sales and shares her mother’s passion and knowledge for caviar and other fine foods.
Laura explains: “Holly’s a chip off the old block and has become an invaluable asset to the business, as well as building her own reputation as a caviar specialist. She looks after chef tasting sessions,
along with all our hoteliers and private customers.”
With the best of examples to follow, Holly is understandably keen to uphold her family’s work ethic and respect within the industry – together, the dynamic mother and daughter
team are certainly a force to be reckoned with and keen to continue their education of chefs and consumers in the finer points around caviar. Holly says: “I’ve grown up around fine foods, with mum and dad so involved in the
‘The warrant really was a true ‘pinch me’ moment – and a realisation that everything we have worked for as a family has gained the ultimate recognition’
world of caviar and cooking. Joining the family business was a great opportunity to help continue the success of King’s Fine Food for the next generation and I don’t take that responsibility at all lightly!”
Laura adds: “I’m so proud to have Holly at my side and to be working with her to move the business forwards together. She is the future of King’s Fine Food and has always been an amazing support to me, especially during the difficult time when we lost John, along with her brother Harry. We are all so proud to have set up the John King Brain Tumour Foundation and for it to be the adopted charity of King’s Fine Food – John would be delighted at how far we’ve come and how many cancer sufferers have benefitted from our efforts.”
DISCOVER UNPARALLELED WINE EDUCATION
Since 1698 Berry Bros. & Rudd have been helping customers discover something new and today that extends to a comprehensive events programme
From introductory wine schools for curious beginners to masterclasses led by Masters of Wine, Berry Bros. & Rudd’s programme spans every level of wine knowledge. Evening Wine Schools guide guests through a carefully tailored six-week programme in atmospheric cellars – accompanied by their award-winning book, Exploring and Tasting Wine. Meanwhile, their comprehensive One-Day Schools provide thorough regional overviews showcasing different styles. This unique range, from foundation courses to deepdive explorations, ensures every wine enthusiast finds their perfect educational fit. What sets Berry Bros. & Rudd apart isn’t just variety, but the exceptional depth they bring
to each experience. Expert teachers don’t simply present wines – they share years of expertise, revealing the stories, science and artistry behind each bottle. Whether exploring the nuances of Burgundian terroir or sake’s delicate complexities, all events delve deeper than surface-level tasting notes.
‘My goal remains constant –ensuring every guest has a genuinely great time while deepening their wine appreciation’
INNOVATION AND TRADITION
Just as a wine evolves in the bottle, so does the events programme, which is constantly evolving. From spirits masterclasses to collaborative dinners with guest chefs along with seasonal celebrations that showcase commitment to local sourcing – there is always something new to discover. Yet tradition anchors everything they do. Many events unfold in the historic cellars at No.3 St James’s
Street, where centuries of wine history create an incomparable atmosphere.
Crucially, behind every memorable experience there’s meticulous attention to detail. Bespoke glassware ensures every wine has the space to sing, whilst each bottle is served at the perfect temperature. The team of in-house chefs create perfectly paired accompaniments – from canapés that enhance each wine’s characteristics, to elaborate four-course meals.
Most importantly, all wines come from Berry Bros. & Rudd’s own cellars, or direct from a producer, guaranteeing impeccable provenance and condition. When serving great wines, it’s important that every single bottle is shown at its best to tell its story.
THE ART OF EXCEPTIONAL HOSTING
“Hosting wine events is about creating an environment where everyone feels welcome, regardless of their knowledge level,” explains Barbara Drew MW.
“Whether I’m leading an introductory school or an advanced masterclass, my goal remains constant – ensuring every guest has a genuinely great time while deepening their wine appreciation.
‘Many events unfold in the historic cellars at No.3 St James’s Street, where centuries of wine history create an incomparable atmosphere’
What emerges consistently is the camaraderie our events foster. Wine brings people together and our expertly crafted experiences create lasting connections – indeed, we can claim to have at least one marriage which started with a chance encounter at a Berry Bros. & Rudd wine tasting! The combination of world-class education, exceptional hospitality and genuine warmth makes each event memorable.”
Discover a wine event that is more than just a tasting –with expertise, innovation and hospitality at Berry Bros. & Rudd.
bbr.com
LAYERS OF FLAVOUR, TAILORED FOR YOUR OCCASION
The launch of our outside catering company, Blooming Onion, marks an exciting new milestone for Northcote. Janet Harmer speaks to the hotel’s managing director Craig Bancroft and chef patron-director Lisa Goodwin-Allen
The team at Northcote has always been ambitious about growing the business and offering its award-winning food to a wider audience. Today, that ambition is greater than ever with the new ownership of the 26-bedroom luxury hotel and Michelinstarred restaurant, enabling Northcote to launch an exciting new venture.
Blooming Onion is an outside catering concept that is providing the exceptional quality food for which
Northcote is renowned in a variety of external locations. It won’t offer just Northcotestyle food, however, as the style of cuisine that Blooming Onion will serve will be very much driven by whatever is requested by the client.
“They will provide the criteria and we’ll provide the magic,” says chef patron-director Lisa Goodwin-Allen.
Craig Bancroft, managing director of Northcote, says that Lisa is very much the driving force of Blooming Onion, although he is very closely involved with ensuring the project has everything it needs to get off the ground:
“It’s an exciting time for us as we believe the potential for growth is huge.”
It is not the first time that
‘We’re very ambitious and will deliver parties to the highest expectations’
Northcote has taken its exemplary catering talent offsite. For nearly 20 years, until 2019, the hotel was the corporate and match-day caterer for Blackburn Rovers Football Club at Ewood Park and has also operated Northcote at Home, providing bespoke dinner parties in a domestic setting. Now, with an injection of investment from new owners Alf and Clare Ellis, the drive to create something bigger and available to a wider market has become a reality. Adopting the name Blooming Onion has been a key factor in ensuring that the new business will offer something for everyone and operate in a variety of locations.
“The name Northcote at Home put us in a box, meaning that it was very much about creating Northcote food in a home environment,” explains Lisa. “With Blooming Onion, we will do anything from a barbecue to a canapé event, or something more elaborate, whether it is in the home, a corporate location or at another venue.”
The inspiration behind the Blooming Onion name reflects Lisa’s love of onions, one of her favourite ingredients, and the fact that it is a nod to the northern roots of Northcote: “Bloomin’ ‘eck!” chips in Craig. Certainly, Goodwin-Allen’s enthusiasm for onions knows no bounds, whether it be punchy-flavoured English onions, pearly pink mellow Roscoff onions from Brittany or gentler spring onions in summer. “Onions are such a great ingredient,” says Lisa. “They have so many different layers of flavour and provide great structure to so many dishes.”
Blooming Onion opens the market up for a wide variety of clients, both corporate and private. The venture has already teamed up with a high-level, blue-chip company, based close to Northcote, to undertake the catering for VIP clients involving buffets for 50 guests. A canapé reception for 100 covers has also taken place for Stratstone. Equally, private dinner parties, such as a birthday or anniversary celebration at a client’s home are catered for – something that Lisa’s team has extensive experience of organising. Blooming Onion can operate in any location, it doesn’t even matter if there is no kitchen in place: “We have catered for an event held in a hangar where we had to take our own induction ovens and trestle tables,” says Lisa. The base for dishes can be prepared in Northcote’s kitchen and then transported to the location using a newly acquired refrigerated van. “We have a very large kitchen at Northcote,
‘With Blooming Onion, we will do anything from a barbecue to a canapé event, or something more elaborate’
so we have all the space we need for preparation.”
All catering for Blooming Onion is undertaken by Lisa’s kitchen brigade. “The same quality of staff who cook our restaurant food prepare the food for every outside event,” explains Craig. “We will not bring in agency staff and will grow the team at Northcote as the business expands.”
There is a minimum spend of £3,500 per event, which will cover events up to 50 or so miles from Northcote in Langho. Further afield, additional costs, such as overnight accommodation
and transport, may have to be factored in. At this stage, nothing is off the menu: “We are open to enquiries for events of any size and in any location,” says Lisa. “We’re very ambitious and will deliver parties to the highest expectations, whether it is a style of food of your liking or something highly creative.”
No problem! For instance, if a client requests a Middle Eastern-style buffet: “We love a challenge and would be happy to prepare any type of cuisine, and we would do it with a Lisa Goodwin-Allen twist,” says Craig.
The creation of Blooming Onion has been made possible by the support and encouragement of long-standing guests of the hotel, Alf and Clare, whose acquisition of Northcote marks their first foray into the hospitality sector.
“They are very passionate about the industry and have had great success as entrepreneurs in building up their own businesses, Ultima Furniture Systems and DIY Kitchens, based in Yorkshire, and want to grow the business here,” says Lisa. “It’s a massively exciting time for Northcote. There are endless possibilities and opportunities. Who knows how big you can grow an onion? If you leave it in the ground long enough, it can grow blooming big!”
GETTING UNDER THE SKIN
If you would like more details about holding a Blooming Onion event, please email: info@bloomingonionevents.com or telephone 01254 240555.
THE ART OF SPARKLING TEA
In the rarefied world of fine dining, where every detail matters and each element on the table tells a story, a quiet revolution is taking place.
While sommeliers have long been the custodians of excellence through carefully curated wine lists, a new category is emerging that challenges traditional notions of what constitutes a premium dining drink. Sparkling tea –specifically the award-winning creations from British brand Saicho – is not merely offering an alternative to alcohol, it’s establishing an entirely new concept for sophisticated drinking.
The story of Saicho begins with a moment of exclusion that sparked innovation. Charlie and Natalie Winkworth-Smith, both PhD qualified food scientists, encountered a familiar scenario during a visit to an upscale restaurant. While Charlie received detailed explanations about vineyard origins and ideal food pairings, Natalie, who is unable to consume alcohol due to intolerance, was offered nothing more sophisticated than water. This disparity between the elaborate attention given to alcoholic drinks and the neglect of non-alcoholic options became the catalyst for what would become a pioneering venture in the premium drinks market.
“The catalyst for creating Saicho was my alcohol intolerance and missing out on complete dining experiences,” explains Natalie. “I drew from my heritage, where tea accompanied meals, showcasing its depth of flavours that enhance dining. Redefining tea’s role with food has been incredibly fulfilling.”
Drawing from Natalie’s Hong Kong upbringing, where tea naturally accompanied meals, the couple recognised that tea possesses the same terroirdependent characteristics as wine with harvest timing, regional influences, oxidation levels and seasonal conditions
all contributing to flavour profiles that range from floral to fruity, nutty to smoky, candied to umami. After two years of meticulous experimentation with hundreds of varieties, the duo perfected their first three teas, establishing the foundation of what would become a globally recognised brand.
Saicho’s approach to sparkling tea mirrors the precision and artistry found in champagne production. The brand’s commitment to single-origin teas reflects the same terroir philosophy that has long guided the fine wine industry. Each tea undergoes cold brewing for up to 24 hours using a proprietary lowtemperature steeping process that extracts delicate aromatics while preserving the tea’s natural complexity. This patient approach to extraction ensures that every nuanced flavour note is captured and preserved.
‘Saicho has not merely created an alternative. It has pioneered a new category of excellence’
“When designing Saicho’s process, I envisioned creating a champagne-like mouthfeel and taste experience that would transform tea perception,” says Charlie.
“We cold brew our teas for up to 24 hours, extracting intricate flavours. Our singleorigin tea selection celebrates major tea-producing regions and their diverse flavour profiles.”
The resulting drinks are then delicately balanced with natural grape juice sweetness and a touch of acidity before undergoing the sparkling process that gives each tea its distinctive effervescence. This careful orchestration creates a drinking experience that possesses the ceremony
and sophistication traditionally associated with fine wine, while offering something entirely unique.
Saicho’s current range comprises three distinct expressions, each showcasing the unique characteristics of its origin. The Darjeeling, sourced from the Himalayan foothills of India, develops its distinctive muscatel character from pure mountain air and rich soil. Hand-picked during summer when flavour reaches its peak, it offers notes of mandarin, ginger and wood spice with gentle dry tannins that pairs beautifully with grilled meats and rich pasta dishes.
The Hojicha represents a masterclass in Japanese tea craftsmanship, originating from 1920s Kyoto and sourced from Shizuoka prefecture.
Created by roasting secondflush Sencha green tea leaves with stems and stalks, it develops rich umami flavours and deep aromatics. Its notes of nori seaweed, roasted hazelnut and delicate smoke, complemented by dry, woody tannins make it an ideal companion for sushi and mushroom risotto.
Completing the trio is Jasmine –grown in the mountains of Fuding, Fujian province, China. Spring-harvested leaves capture delicate flavours before summer scenting with jasmine flowers creates an opulent aroma. With notes of apple sherbet, lychee and vanilla, it pairs wonderfully with spicy Asian salads and creamy desserts, while also serving as a refreshing aperitif. The exceptional quality of Saicho’s offerings has not gone unnoticed by industry experts. In 2023 the entire range received recognition from the Guild of Fine Food, with all products earning Great Taste Awards. The Darjeeling received a one-star Great Taste Award, while both Jasmine and Hojicha achieved the coveted three-star Great Taste Award – an honour bestowed on only 1.8 per cent of entries. Judges described the awardwinning teas in terms typically reserved for premium wines. The Darjeeling was praised for its ‘wonderful depth of colour and rich enticing nose with floral notes, lots of orange and a hint of tobacco’.
The three-star Jasmine impressed with its ‘beautiful light colour, lovely mousse, exceptional nose with fragrant lychee and vanilla’ while the Hojicha was celebrated as ‘a unique tasting drink, unlike anything the judges have tasted before’.
Perhaps most significantly, Saicho has found its place
‘The brand’s sparkling teas are now available in 18 countries and served in more than 70 Michelin-starred restaurants worldwide’
within the world’s most prestigious dining establishments. The brand’s sparkling teas are now available in 18 countries and served in more than 70 Michelin-starred restaurants worldwide. Most notably, Saicho has recently become a new listing with Northcote’s renowned Michelin-star restaurant, where thoughtfully crafted menu pairings showcase the sophisticated interplay between their sparkling teas and contemporary British cuisine. This widespread adoption by fine dining establishments reflects a broader transformation occurring in luxury hospitality, where curated, premium non-alcoholic offerings have evolved from novelty to
necessity. Today’s discerning diners expect sophisticated alternatives that match the quality and complexity of the alcoholic drinks on offer. The versatility of sparkling tea in professional kitchens has proven remarkable, with Northcote demonstrating how these premium non-alcoholic drinks can elevate the dining experience through expertly curated pairings that complement and enhance their seasonal British menu offering.
What we’re witnessing through Saicho’s success represents more than just the emergence of a new product category, it signals a fundamental shift in how consumers define luxury in the drinks space. Today’s discerning diners increasingly
seek experiences that are sophisticated, complex and thoughtfully crafted, regardless of alcohol content.
“This isn’t simply about abstinence – it’s about choice and inclusion,” observes Charlie. “Our customers aren’t just paying for a nonalcoholic alternative, they’re investing in a distinctive sensory experience that complements and elevates their dining experience.”
As sparkling tea continues to establish itself within fine dining, it offers something that has long been missing from the premium nonalcoholic category – the celebratory element that comes with effervescence, the natural complexity that enables sophisticated food pairing and the depth of story that has traditionally been the exclusive domain of fine wine.
In redefining what it means to offer a complete dining experience to all guests, regardless of their relationship with alcohol, Saicho has not merely created an alternative. It has pioneered a new category of excellence that stands confidently alongside the world’s finest drinks, offering equal sophistication, complexity and the kind of memorable experience that defines truly exceptional hospitality.
saichodrinks.com
Like a dimmer for the sun. Whisper-quiet privacy, UV protection, and a choice between hundreds of premium textiles. Unique innovative technology ensures 3-5 year battery life, for hassle-free maintenance.
Adjust shades from the comfort of your home with a handheld or wall-mounted control, or from anywhere in the world with the Lutron App. Eliminate glare, increase privacy, or create the perfect atmosphere with just one touch.
SIMPLY THE BEST
At Wellocks, we seek out the artisans who do things the hard way – because it’s the right way. Beher is one of those rare producers
Afourth-generation family business rooted in the heart of Guijuelo, Spain, Beher (short for Bernardo Hernández) has built a legacy on something simple –patience, passion and pigs. The Hernández family has been raising pure bred Iberian pigs for over 80 years. These native black pigs – free-roaming and acorn-fed – are central to Spain’s most prized culinary tradition – jamón Ibérico de bellota. But Beher takes it further. From breeding and rearing to curing and carving,
every step stays in the family. It’s a model of vertical integration that allows for absolute control, uncompromising standards and outstanding flavour. Their animals graze over vast dehesas – oak-dotted meadows where they forage naturally, developing the marbled fat that gives Beher jamón its melting texture and depth. Each pig walks up to 14 kilometres a day during the montanera season, building muscle and flavour. It’s this traditional acorn diet, rich in oleic acid, that
gives their jamón its nutty, almost silky character.
‘Their
passion and care for
the product
is
incredible and you can really see that in the taste’
The curing process is equally slow and considered. Beher hams are aged for up to four years in natural cellars, where the mountain air of Guijuelo
works its quiet magic. There are no shortcuts – only time and trust in the process. The result is a jamón with layers of complexity – intense yet delicate, rich but never overwhelming.
Beher’s excellence hasn’t gone unnoticed. They’ve won over 80 international awards, including multiple Best Ham in the World titles. But for the Hernández family, it’s not about accolades. It’s about honouring a craft handed down through generations and sharing something truly extraordinary.
At Wellocks, we champion ingredients with a soul and Beher jamón has that in abundance. It’s more than a product, it’s a story told in salt, air and tradition. Whether carved fresh or served as part of a menu, it
brings a touch of heritage to every plate.
Some things can’t be rushed and with Beher, the reward is in every slice.
Beher’s range of jamón was first launched with Wellocks in August 2023, exclusively connecting UK chefs to some of the finest jamón Ibérico in the world. From their signature jamón Ibérico de bellota, to select cuts of paleta (shoulder), lomo (loin) chorizo and salchichón – each embody the rich flavour and artisanal craft Beher are renowned for. The products are celebrated and championed by chefs across the country, with many showcasing the skill and tradition of professional carving – whether that be during service or hosting events for their customers.
‘Beher’s
finest Iberian ham left
a huge impression on me. The quality is simply outstanding’
Leigh Myers, Chef Director at Wellocks, says: “Beher are fantastic to work with and nothing is too much trouble. Their passion and care for the product is incredible and you can really see that in the taste. I have yet to try any better!”
Lisa Goodwin-Allen, Northcote Chef-Patron Director, adds: “Beher’s finest Iberian ham left a huge impression on me. The quality is simply outstanding, a credit to its meticulous curing and to have their master carvers at Northcote explain exactly how to get the very best from it –from temperature to the perfect slice for maximum flavour –was an absolute privilege.”
At a past event Wellocks, Beher and Northcote celebrated their appreciation of perfection with an exclusive Spanishthemed event in the Louis Roederer Room, where guests
NORTHCOTE BEHER IBERIAN HAM EVENING in association with Wellocks 6th November 2025
Visit the website for more details, which will be shared nearer the time: northcote.com/whats-on-at-northcote/
enjoyed an evening of culinary delight and experienced the art of ham carving first-hand, expertly demonstrated by Beher’s master carvers.
At this event, guests had the opportunity to savour a selection of the finest Iberian ham, perfectly paired with a curated range of exquisite sherries, bringing the flavours of Spain to life in an unforgettable experience.
A similar Spanish-themed evening at Northcote is planned in collaboration with Wellocks and Beher, for the 6th November.
Keep an eye on social media for more details!
wellocks.co.uk
DEFINING EXCELLENCE
Ginger Hospitality’s Executive Search Service strengthens its relationship with Northcote
Northcote has been quietly using the expertise of Ginger Hospitality to help shape the team behind its celebrated guest experiences and as the sector continues to evolve, it is launching an Executive Search Service – a move that industry insiders say could further raise standards.
Founded on a shared commitment to excellence, the relationship between Northcote and Ginger Hospitality has become a model for how recruitment partnerships can drive long-term success.
“Hospitality is ultimately about people,” says Angela Byrne, founder and CEO of Ginger Hospitality. “Our partnership is based upon understanding their culture, their ambitions and what makes their guest experience so unique. That’s what allows us to find individuals who truly enhance the Northcote experience.”
Ginger’s new Executive Search Service is designed to address the complexity of leadership recruitment in hospitality. While Ginger Hospitality is known for placing high-quality front and back-of-house candidates, this new offering is tailored for senior and specialist roles –positions that demand technical expertise with vision, leadership and resilience.
‘Our
consistently brought us people who share our passion and commitment to excellence.”
Ginger Hospitality has introduced a range of talent at Northcote, from innovative chefs, operational leaders to the faces that define the front-of-house. According to industry observers, this attention to cultural fit has been key to Northcote’s
new Executive Search Service is about helping our clients – old and new – find leaders who will shape the future of hospitality’
Craig Bancroft, Northcote’s Managing Director, believes the timing is right. “The expectations of guests and the demands on our team have never been higher,” he explains.
“Having a recruitment partner who understands this, one who knows our values, is invaluable. Ginger Hospitality has
adapt to new guest expectations, the need for exceptional leadership has never been greater. Ginger Hospitality’s new service promises a more consultative, discreet and strategic approach to hires.
Seeing this as a natural evolution of the partnership, Craig adds: “We’ve always looked for people who can bring something extra to our team, whether that’s creativity, leadership or simply an infectious enthusiasm. Ginger Hospitality understands that and they’ve helped us build a team that’s not just skilled, but genuinely passionate about what we do.”
Beyond Northcote, Ginger Hospitality’s influence can be seen across the region. Their success has helped a range of hotels and restaurants increase turnover and guest experience: “We’re proud to have played a part in raising the standard of hospitality,” says Angela. “But there’s always more to do. Our new Executive Search Service is about helping our clients – old and new – find leaders who will shape the future of hospitality.”
As the partnership between Northcote and Ginger enters its second year, both sides are looking ahead with optimism. “It’s a relationship built on trust and shared values,” Craig reflects. “It’s reassuring to know we have a partner who understands what makes Northcote special.”
In an industry where people make all the difference, the collaboration between Northcote and Ginger stands as a reminder that the right partnership can help raise the bar for everyone.
ongoing success. “It’s not just about skills on paper,” notes Craig. “It’s about people who will thrive in an environment where every detail matters.”
The launch of the Executive Search Service comes at a time when the sector is grappling with both challenges and opportunities. As businesses
Ginger Hospitality Suite 11, Manor Court Salesbury Hall Ribchester PR3 3XR 01200 890890 gingerhospitality.co.uk
OUR COFFEE CHOICE
Taylors of Harrogate believe that every coffee moment should be exceptional, especially in the world of luxury hospitality
Taylors of Harrogate are proud to partner with Northcote supplying Taylors Coffee Bags to their guests. Whether it’s a quiet morning in a suite or a post-dinner wind-down, our coffee bags offer a rich, highquality coffee with ease.
CREATED WITH CARE
We’ve spent over a century perfecting the art of coffee. Our Coffee Bags are a modern innovation born from that heritage, designed to deliver the depth and character of freshly ground coffee, with none of the mess or equipment.
‘We source seasonally from trusted suppliers across Brazil, Colombia, Kenya and Ethiopia’
Each bag contains the same specialty-grade beans found in our ground and bean range. We source seasonally from trusted suppliers across Brazil, Colombia, Kenya and Ethiopia – relationships built over decades to ensure consistency, traceability and exceptional quality.
What truly sets Taylors Coffee Bags apart is the meticulous attention to detail at every stage. Our beans are roasted on drum roasters using bespoke profiles tailored to each blend, unlocking the full potential of every origin. The coffee is then nitrogenflushed and individually sealed to preserve its flavour and aroma for up to 12 months.
The bags themselves are engineered for optimal extraction. Crafted from a unique material that allows
water to flow freely while retaining the grounds, they’re designed to release the full flavour of the coffee with every brew. Just add hot water, stir and brew for a few minutes – it’s that simple to deliver a delicious coffee every time.
OUR BLENDS
One of our most popular blends is Rich Italian – a bold, full-bodied coffee with notes of dark chocolate and almonds. It’s a blend of Arabica beans from Brazil, East Africa and Latin America, carefully balanced to deliver depth and smoothness in every sip.
During a recent visit to our Harrogate factory, Northcote’s Executive Chef Lisa Goodwin-Allen and Managing Director Craig Bancroft experienced the journey from bean to bag firsthand.
Lisa says: “You think you’re coming into a factory with everything mass-produced. But they’ve somehow managed to supply an amazing product with real care and attention. The Rich Italian blend is chocolaty, a little nutty –absolutely delicious.”
Craig adds: “A good brew sets your day up. Taylors Coffee Bags have so much more depth than instant coffee. It’s smooth, rich and rare. Even my son, a coffee aficionado, has started using them!”
HOW TO BREW
There are just a few, easy steps between opening your coffee bag and a delicious coffee. But the most important one is to give your bag a good squeeze:
• Add boiled (not boiling) water to your bag.
• Give it a stir and squeeze!
• Brew for two to four minutes.
• One more squeeze for luck before removing. And a dash of milk if you fancy it. And enjoy!
‘Our coffee bags deliver the same quality as a freshly brewed cafetière, without the mess or equipment. It’s a premium experience’
WHY QUALITY MATTERS IN HOSPITALITY
In luxury settings like Northcote, guests expect excellence in every detail, including their
in-room coffee. That’s why sourcing and blend consistency are so important. Our coffee bags deliver the same quality as a freshly brewed cafetière, without the mess or equipment.
It’s a premium experience that’s easy to serve and even easier to enjoy.
“In hospitality, guests expect a first-class product,” says Tim Medley, Coffee Quality Specialist at Taylors. “Our differentiator is being top class in how we source, roast and package our coffee. We’re proud to offer a product that lives up to those expectations.”
COFFEE BAG ADVENTURES
Taylors Coffee Bags are also perfect for life beyond the hotel room. Whether it’s a weekend away, a countryside picnic or a sunrise hike, they’re a convenient way to enjoy great coffee on the go. Just add hot water and you’ve got a proper cup of coffee, whatever you’re doing!
As proud sponsors of Northcote’s Obsession 25 event, we’re delighted to support a venue that shares our passion for quality and innovation. We look forward to continuing the journey together!
DISCOVER THE JOY OF COOKING
Step behind the pass and into the world of professional cooking at Northcote –where home cooks of all levels learn the secrets of a Michelin-starred kitchen
Tucked within the luxury surroundings of Northcote in the Ribble Valley, the Cookery School is an inspiring place to learn, laugh and level up your cooking skills.
Whether you’re a seasoned foodie or a total novice, this is your chance to cook in the
heart of a Michelin-starred environment – just a glass wall away from the action of the Northcote kitchen.
From the moment you arrive, the experience is seamless, relaxed and full of energy. Classes are small – just eight guests per session – which means plenty of hands-on time and personal guidance.
It’s professional but never intimidating, with an atmosphere that’s warm, inclusive and full of flavour.
The Cookery School is led by Head Tutor Ben Hinchliffe, a chef with more than 17 years’ experience in the industry. Ben’s career spans Mediterranean, Asian and British cuisines, with a
background in butchery, fishmongery and education. His style is friendly, approachable and deeply knowledgeable – the perfect blend for home cooks looking to build their confidence.
Joining Ben is Tutor Daniel Wynne, who brings precision and creativity to the kitchen.
Dan’s professional background includes time as Senior Sous Chef at the Chester Grosvenor and as part of Executive Chef Lisa Goodwin-Allen’s own team at Northcote. Dan is passionate about mentoring and sharing the finer technical aspects of cookery, all delivered with a calm, supportive approach.
Supporting the tutors is Cookery School Assistant
Chef’s Table
Unveiling the Culinary Magic: The Chef’s Table Experience
Imagine front-row seats to the heart of culinary artistry.
Engage with the head chef as they guide you through the evening. Relaxing in the comfort of your private table.
This is more than just a meal; it’s an unforgettable culinary experience.
Darcy Tugwell, who ensures everything runs smoothly behind the scenes. From preparing ingredients and setting up stations to assisting throughout the day, Darcy plays a vital role in creating an efficient and enjoyable experience for every guest –always with a welcoming smile and eye for detail.
Each day begins with a light welcome breakfast and an introduction to the day’s dishes. You’ll then dive into a mix of live demonstrations and practical cooking, working through several recipes under expert guidance. There’s time
‘Whether you’re a seasoned foodie or a total novice, this is your chance to cook in the heart of a Michelin-starred environment’
to ask questions, practise techniques and enjoy a few laughs along the way.
Midday, guests head into the restaurant for a delicious lunch – often made up of dishes prepared by the chefs you’ve just watched in action. In the afternoon, it’s back into the Cookery School to finish your creations, pack up your dishes and collect your personalised recipe pack and apron to take home.
THE COURSES
Northcote Cookery School’s course line-up is always evolving, with something for everybody:
• Contemporary Desserts Learn the secrets behind beautiful modern patisserie, with French Pastry Classics from mousses to plated desserts that are as striking as they are delicious.
• Perfect Pasta and Sauces Master the basics of pasta
making in the Taste of Italy course and create a range of flavour-packed sauces and classic Italian specialties – a brilliant course for Italian food lovers.
• World Flavours Series Back with new destinations and menus for 2025, these popular themed classes like Indian Banquet and Far Eastern Asian Flavours – take you on a flavourfilled culinary journey around the globe.
Ready to Join Us?
Courses start from £235 per person and include breakfast, lunch with wine, your own apron, recipe pack and all ingredients.
Private group bookings are also available – ideal for team building days, family celebrations, birthday surprises or just a memorable day out with friends. As well as
choosing from our long list of exciting courses, groups of up to eight guests can also enjoy a tailor-made experience, with the tutors customising the session to suit your group’s interests.
Whether it’s mastering a particular technique, exploring new flavours, or simply enjoying a relaxed, hands-on day in the kitchen, every course at Northcote Cookery School offers a unique and memorable way to experience the joy of cooking.
Explore the full course calendar at: northcote.com/cookery-school
Embrace the spirit of Christmas, and indulge in the festive feasts of Northcote
The twinkling lights, the festive decor, and the scent of seasonal menus in the air combine to transport you into a world of warmth and joy. It’s a time of year to gather with loved ones and count your blessings.
So why not choose Northcote this Christmas?
POWERFUL, FOCUSED & ELEGANT
Since 1997, winemaker Jacques Grange has played a key role in elevating quality at Delas Frères, and they’re certainly firing on all cylinders today.
Delas Frères is one of the most famous, high scoring and revered properties in the Northern Rhone Valley. Founded in 1835, today the winery is owned by Champagne Louis Roederer, the iconic Champagne house and maker of Cristal. As with their other properties around the world, they’ve invested enormously in both the vineyard and winery,
Founded in 1835, Delas Frères is unquestionably one of the historic houses of the Northern Rhône and remains a major presence today, says wine critic Jeb Dunnuck
combining heritage with modern winemaking, and created a strong philosophy which leads to the confident, powerful, focused and elegant Syrah wines that define the house.
Delas is located in Tain l’Hermitage, the famous town which sits in the shadow of the Hill of Hermitage. They purchased the property from Jaboulet and have renovated it to showstopping effect.
Renowned architect Carl Fredrik Svenstedt designed the new winery and has subsequently won awards for the work.
The real star of the show at Delas however, is the estate vineyard holding.
HERMITAGE
Delas’ spiritual home is Hermitage, the 140-hectare appellation, centred around the Hill of Hermitage. Delas have
two vineyards on the western, granitic side of the hill, covering eight per cent of the entire appellation. Les Bessards is widely considered to be the greatest Hermitage site of all and Les Grandes Vignes wraps over the crest of the hill at the highest point. Alongside powerful, terroir-driven, precise reds a small amount of Hermitage Blanc is produced.
“The Delas Hermitage Lieu Dit Ligne de Crête Les Grande Vignes 2023 is a masterpiece of purity – the best wine of modern times at this famous house,” observed US wine critic James Suckling.
COTE ROTIE
In Cote Rotie, Delas own 20 per cent of the famed La Landonne vineyard, with its rugged, vertiginous terraces and dark, mineral-rich soils. Always 100 per cent Syrah, this is a vineyard that displays all the things that Cote Rotie is famous for in spades – the fragrance, the smoky bacon character, the weight and power coupled with majestic finesse and refinement. These are some of the most age-worthy wines in the Rhone Valley.
SAINT JOSEPH
Delas Frères’ Sainte - Épine is a meticulously selected, singlevineyard from a south-facing slope in Saint-Jean- de-Muzols, within the Saint-Joseph appellation, just over the river from Hermitage. The terroir features decomposed granite topped with schist and gneiss –soil characteristics closely resembling Les Bessards. The 2.5-acre plot yields just 4,000 bottles in top vintages.
CONDRIEU
In Condrieu, Delas’ prized
‘The Delas Hermitage Lieu Dit Ligne de Crête Les Grande Vignes 2023 is a masterpiece of purity – the best wine of modern times at this famous house’
Clos Boucher vineyard lies immediately adjacent to the legendary Château Grillet, one of France’s smallest and most exclusive appellations. Benefiting from its proximity to Château Grillet, Clos Boucher enjoys similar granitic soils and steep slopes, perfectly suited to the cultivation of the delicate and aromatic Viognier grape. This is undoubtedly the greatest location for Viognier in the world and one of the foremost sites.
CROZES HERMITAGE
Crozes-Hermitage is home to Le Clos, another standout vineyard within Delas’
impressive portfolio. Often referred to as one of the appellation’s greatest terroirs, Le Clos features pebbly, welldrained soils ideally suited to the Syrah grape. This unique vineyard yields expressive, concentrated wines.
Jason Millar commented in The Buyer: “A single vineyard wine delivering a wine of gorgeous purity, perfume and length, this has energy and exuberant charm in spades –the sort of extrovert bonhomie that is impossible to resist in the glass.”
‘A single vineyard wine delivering a wine of gorgeous purity, perfume and length, this has energy and exuberant charm in spades’
scores from renowned wine critics worldwide. Recent vintages, including the 2022 and 2023 releases, have received a host of exceptional ratings, notably numerous scores of 100, 99 and 98 points. These accolades underscore Delas’ unparalleled mastery in crafting wines that authentically express the Northern Rhône’s diverse terroirs.
Guided by a philosophy of respect for terroir, precisionviticulture and meticulous winemaking, Delas continues to elevate the reputation of Northern Rhône wines on the global stage. Whether producing vibrant and elegant whites from Condrieu or complex, age-worthy reds from Hermitage and CôteRôtie, each bottle encapsulates the essence of its vineyard origins, the artistry of winemaking and the timeless legacy of Maison Delas Frères. delas.com
The 25th edition of Northcote’s Obsession
- the renowned culinary festival held annually in Lancashire’s Ribble Valley - raised an impressive £77,000 for Hospitality Action this year.
Running from January 24 to February 9, the landmark event welcomed 22 worldclass chefs with a combined total of 27 Michelin stars. Northcote’s Chef Patron-Director Lisa Goodwin-Allen led the celebrations, curating a festival that showcased extraordinary talent from the UK, Ireland, Denmark, South Africa, and Singapore.
Friday 24th January: Lisa Goodwin-Allen, Northcote (Michelin star)
Saturday 25th January: Jonny Lake, Trivet, London (2 Michelin star)
Jonny Lake is a Canadian-born chef known for his thoughtful, ingredient-led cooking and his dedication to redefining the fine dining experience. Originally trained in science, his path to the kitchen began unexpectedly while volunteering for a food programme in Montreal. Inspired by the joy and connection food could bring, he pivoted careers, trained professionally, and developed his craft in some of Italy’s most respected Michelin-starred kitchens.
Jonny moved to the UK in 2005 and joined the team at the three Michelin starred The Fat Duck at Bray. There, he quickly rose through the ranks, becoming Head Chef and later Executive Head Chef of the Fat Duck Group. Over more than a decade, he helped lead the restaurant through some of its most ambitious and
Lisa Goodwin-Allen is one of the UK’s most respected and dynamic chefs, known for her vibrant cooking style and strong connection to seasonal British produce. Born in Lancashire in 1981, she began her culinary journey at a young age, later training at Lancaster & Morecambe College. Her early career included time in some of the country’s most prestigious kitchens before she joined Northcote in 2001, where her talent was quickly recognised. At just 23, she became Head Chef, one of the youngest to lead a Michelin-starred kitchen in the UK.
As Executive Chef and Chef PatronDirector at Northcote, Lisa has been instrumental in maintaining the restaurant’s long-standing Michelin star. Her dishes are rooted in the flavours and heritage of Lancashire, combining
creative periods, cementing its status as a global culinary destination.
In 2018, Jonny took a bold step, leaving The Fat Duck to open his own restaurant. Alongside business partner and sommelier Isa Bal, he launched Trivet in London Bridge. Trivet stood out for its focus on à la carte dining, clarity of flavour, and a relaxed, welcoming atmosphere - deliberately moving away from traditional tasting menus.
Jonny quickly earned acclaim, winning over critics and diners alike. With dishes that highlight seasonality, global inspiration, and precise technique, the restaurant has become a benchmark for modern fine dining in London. Trivet earned its second Michelin star in February 2024.
technical precision with creativity and a modern flair. Her philosophy focuses on using the best seasonal ingredients and crafting food that reflects both place and personality.
Lisa is also a familiar face on television, gaining national recognition through appearances on shows such as Great British Menu, Saturday Kitchen, and MasterChef: The Professionals. Her standout moment came when she secured three courses for a Great British Menu banquet, a rare achievement that underscored her culinary skill and popularity.
Beyond the kitchen, Lisa is a passionate advocate for the next generation of chefs. She mentors young talent, supports hospitality charities, and works to create opportunities across the industry.
Sunday 26th January:
Cal Byerley & Ian Waller, Pine, Newcastle upon Tyne (Michelin star & Green star)
Cal Byerley is a chef whose passion for sustainability, locality, and creativity has made him one of the UK’s most exciting culinary talents. Based in Northumberland, he is the co-founder and chef patron of Pine, a Michelin-starred restaurant set in a beautifully restored barn overlooking the Tyne Valley. His upbringing on a family farm instilled in him a deep respect for the land and a commitment to using what nature provides.
Pine, which he runs alongside his wife Siân, and Head Chef, Ian Waller, is rooted in a strong sense of place. The restaurant offers an immersive dining experience shaped by the changing seasons, the surrounding landscape, and a deep commitment to the environment. Much of what appears on the menu is foraged or grown locally, and the kitchen follows a strict zero-waste philosophy. From wild herbs and mushrooms to homepreserved fruits and vegetables, every dish tells a story of the Northumberland countryside.
At Pine, Cal holds a belief that fine dining should feel inclusive, personal, and connected. Guests are invited into the process, often served by the chefs themselves, creating a direct link between the people preparing the food and those enjoying it.
Cal is also a champion of sustainability beyond the plate. Pine operates with renewable energy sources, minimal plastic use, and a four-day workweek to support team wellbeing. The restaurant also promotes biodiversity through initiatives like beekeeping and encouraging guests to sow wildflowers at home.
Monday 27th January:
Born in São Paulo to Brazilian and Italian parents, Rafael’s cooking blends the rich traditions of both cultures with contemporary techniques, creating dishes that are both deeply personal and elegantly crafted. Widely tipped by his peers to achieve the maximum 3 Michelin stars in years to come, Rafael and his partner Charlie opened their restaurant, Da Terra, in 2019 - at the Town Hall Hotel in Bethnal Green. Da Terra quickly established itself as a standout on the London dining scene, earning two Michelin stars within its first two years. The menu reflects Cagali’s life - seasonal and elegant, with nods to Brazilian ingredients, Italian heritage, and fine dining discipline. Dishes often tell stories drawn from his childhood and travels, brought to life with striking originality and depth.
Rafael Cagali’s culinary journey began in London at the age of 21, where he took a job in a Fulham brasserie to support his studies and improve his English. What started as a practical move quickly sparked a deep passion for cooking, leading him to enrol in culinary school. From there, his path took him through some of Europe’s most prestigious kitchens. He trained in Spain and Italy under renowned chefs such as Quique Dacosta and Stefano Baiocco, experiences that shaped his technical foundation and creative approach. Returning to the UK, he further refined his skills working with Simon Rogan at Fera and Aulis, before joining the team at Heston Blumenthal’s iconic The Fat Duck. While at The Fat Duck, Rafael met Charlie and together they made plans for their own, London based, restaurant.
Da Terra- “From the earth”
Tuesday 28th January: Robbie Jameson, Humo, London (Michelin
Wednesday 29th January:
Robbie Jameson is the head chef at HUMO, the acclaimed Mayfair restaurant known for its bold approach to wood-fired cooking. Born in Ayrshire, Scotland, Robbie’s connection to food began at a young age, learning traditional techniques from his family, particularly through fishing and preparing seasonal ingredients. His early culinary career took him through kitchens in the Scottish Highlands and West Coast, training under chefs such as Graeme Cheevers and Nick Nairn before holding positions in Australia at Heritage Wine Bar, where his passion for open-fire cooking and barbecue began to flourish where he developed a deep respect for local produce and natural flavours.
After honing his skills abroad, Robbie returned to the UK with a strong vision rooted in fire-led cooking. At HUMO, he has brought this passion to life, creating a refined yet elemental dining experience focused entirely on the use of wood as a heat source. Since stepping into the head chef role, he has continued to evolve the restaurant’s offering, blending his Scottish heritage with precise modern techniques and global influences.
Graeme Cheevers is one of Scotland’s most exciting and accomplished chefs, known for his refined, elegant cuisine and impressive track record in Michelinstarred kitchens. Based in Glasgow, he is the Chef Patron of UNALOME, a restaurant
that has quickly established itself as a standout in the UK culinary scene. Within just months of opening, UNALOME was awarded a Michelin star, a testament to Graeme’s precision, creativity, and uncompromising standards.
Rafael Cagali, Da Terra, London (2 Michelin star)
Graeme Cheevers, UNALOME by Graeme Cheevers, Glasgow (Michelin star)
star)
Thursday 30th January:
Vincent Crepel, Terre, Castlemartyr Resort, Cork (2 Michelin star)
Graeme’s career was shaped by early experiences in high-end kitchens both in Scotland and abroad. His formative years included time spent working under some of the country’s most respected chefs, where he developed the foundations of his distinctive style - one that marries modern European techniques with subtle Japanese influences, all anchored by a deep respect for seasonal Scottish produce. Before launching his own venture, Graeme led kitchens at prestigious establishments, including a luxury hotel on the west coast of Scotland where he secured and retained a Michelin star. His ability to achieve excellence at every stage of his career has made him a leading figure in the new generation of Scottish chefs. Passionate, focused, and always evolving, Graeme Cheevers continues to raise the bar for fine dining in Scotland and beyond.
Born in the French Pyrenees, Vincent Crépel’s culinary journey began amidst the flavours of his Italian French heritage. Trained in the Basque region and refined in world-class kitchens, he drew from experiences at the three-Michelin-starred Arzak in San Sebastián, Hôtel de Ville de Crissier in Switzerland, and Chef André Chiang’s restaurant in Singapore.
In September 2022, Vincent took the helm at Terre, an intimate fine-dining destination set in the beautifully restored 18th-century manor house at Castlemartyr Resort in County Cork, Ireland. Within six months of opening, the restaurant earned its first Michelin star, followed by a second in early 2024 - an achievement that affirmed Vincent’s bold vision and culinary expertise.
At Terre, Vincent fuses classical French technique with vibrant Southeast Asian influences, always placing local Irish ingredients at the forefront. The dining experience unfolds across multiple curated spaces—from champagne-tasting in the kitchen to immersive tours of fermentation rooms and dry-ageing cabinets—offering guests a unique journey from start to finish.
Vincent champions sustainability and local craftsmanship. He collaborates with nearby farmers, artisans, and makers - integrating bespoke ceramics and locally made furniture into the restaurant’s design. His zero-waste philosophy extends to an on-site greenhouse, where herbs and produce are cultivated for the kitchen.
Friday 31st January: Max Coen, Dorian, London (Michelin star)
Coen is
and
in Los Angeles and the UK, Max dropped out of university at 18 after discovering his passion for cooking during a shift at a local pub. That pivotal moment inspired him to pursue a
culinary career that has since spanned kitchens known for precision, creativity, and excellence.
He honed his craft working at Gordon Ramsay’s Maze Grill in London before embarking on a transformative time at Frantzén in Stockholm - a three-Michelinstarred temple of fine dining. Returning to London, Max continued his ascent at Kitchen Table, where he contributed to earning a second Michelin star, followed by a tenure at Ikoyi, guided by Jeremy Chan.
In 2022, Max teamed up with entrepreneur Chris D’Sylva to open Dorian, a 35-seat bistro focused on bold, ingredientforward dishes in an unpretentious, buzzing atmosphere. Within two years, Dorian earned its first Michelin star and has consistently ranked among the UK’s top 25 restaurants. Alongside his culinary accolades, Max is known for his handson leadership - prioritising staff welfare, balanced schedules, and a kitchen culture built on respect and fairness.
Max
the founder and chefowner of Dorian, Notting Hill’s beloved modern British bistro. Born in Salisbury
raised
Saturday 1st February: Alan Bates, Henne Kirkeby Kro, Denmark (2 Michelin star, Green star) and Nathan Outlaw, Outlaw’s New Road, Port Isaac (Michelin star)
Alan Bates is a British chef with an impressive pedigree, having honed his craft in some of the world’s most renowned kitchens, including The Fat Duck, The Hand & Flowers, El Celler de Can Roca, and Restaurant André in Singapore. Known for his technical precision and deep respect for ingredients, Bates first joined the team at Henne Kirkeby Kro in 2017, working under Paul Cunningham at the two-Michelin-starred inn before moving to Copenhagen to open his own restaurant, Connection, in 2021. At Connection, Bates explored a more personal style of cooking, moving away from the relentless pursuit of accolades to focus on flavour, creativity, and the joy of hospitality. His time in Denmark has shaped a more reflective culinary philosophy—one rooted in seasonality, simplicity, and emotional connection. Now returning to Henne as Head Chef in 2025, Bates brings a wealth of experience and a renewed perspective to his collaboration with Paul Cunningham.
Nathan Outlaw is an English chef renowned for his exceptional mastery of seafood. Born in Kent in 1978, he began his culinary journey in his father's kitchen and later honed his skills working under acclaimed
chefs in London before discovering his true calling in Cornwall. A pivotal early career moment came when he joined Rick Stein’s seafood restaurant in Padstow, where he developed an intimate knowledge of the region’s marine produce.
In 2003, Nathan opened his first restaurant, the Black Pig in Rock, earning a Michelin star by age 25. He later established Restaurant Nathan Outlaw in Port Isaac, which achieved
the rare distinction of two Michelin stars and became the only seafood-focused restaurant in the UK to hold such honour. Today, he operates Outlaw’s New Road and Outlaw’s Fish Kitchen in Port Isaac, both celebrated for their simple yet impeccably crafted seafood tasting menus. A passionate advocate for sustainability and seasonality, Nathan remains committed to showcasing the best of Cornish waters with elegance, depth, and integrity.
Sunday 2nd February: Angela Hartnett OBE: Murano, London (Michelin star), Neil Borthwick, The French House, London, Mitch Tonks, The Seahorse, Dartmouth
Obsession 2025 welcomed a powerful trio of culinary talent to Northcote: Angela Hartnett, Neil Borthwick, and Mitch Tonks. Each brought their distinctive style to the table, delivering a memorable evening that celebrated both refinement and honest, ingredientled cooking.
Angela Hartnett’s dishes carried her trademark balance of elegance and warmth, showcasing her Italian roots with polished precision. Her ability to elevate comfort food into something quietly luxurious was evident throughout the menu.
Neil Borthwick brought depth and rustic charm with classically inspired plates that brimmed with flavour and heart, bringing the confident simplicity and nods to French country cooking he is famed for at The French House. Mitch Tonks - over his 25-year career in seafood as a fishmonger, chef, restaurateur and CEO - has been a leading, respected and credible voice for seafood and a champion of British fishing and fishermen. Famed for his seafood cookery, Mitch’s cuisine is underpinned by his unwavering commitment to sustainability.
Monday 3rd February: Hélène Darroze & Marco Zampese, Hélène Darroze at The Connaught, London (3 Michelin star)
As part of the star-studded Obsession 2025 line-up, Hélène Darroze and Marco Zampese delivered an evening of refined French-inspired excellence that captivated the Northcote dining room. With three Michelin stars to her name, Hélène brought a confident, deeply personal approach to the menu, while Marco, her long-time collaborator and head chef at The Connaught, added quiet precision and creative flair. Together, they crafted a thoughtful and elegant menu that paid tribute to British ingredients while staying true to classic French technique. Dishes were layered, nuanced and beautifully balanced, showcasing their seamless synergy in the kitchen. Every plate told a story, with the kind of restraint and detail that only comes from chefs at the very top of their game.
Tuesday 4th February: Jean Delport, Interlude, Horsham, Sussex (Michelin star, Green star)
Chef Jean Delport brought his acclaimed talent from Restaurant Interlude at Leonardslee in West Sussex to the kitchens at Northcote. Born in Cape Town, Delport trained in South Africa before moving to the UK to fulfil his ambition of earning Michelin recognition - a milestone he achieved in 2019 when Interlude was awarded its first star. Jean represented London & the Southeast in the 2025 edition of Great British Menu, with an impressive two dishes - a fish and a main course - selected for the prestigious Blenheim Palace banquet. Jean is celebrated for his deeply personal cuisine, which draws on South African heritage while showcasing the rich bounty of Sussex’s gardens and woodlands. His menus often feature foraged ingredients, estate-grown produce, and seasonal wild foraging, executed with elegant technique and powerful storytelling on the plate.
Wednesday 5th February: Yannick Alléno, Pavyllon, London (Michelin star) and Alleno Paris, Paris (3 Michelin star)
Yannick Alléno is one of the most celebrated chefs of his generation, known for his bold and innovative approach to French gastronomy. With a career that began in traditional bistros and evolved through some of France’s most prestigious kitchens, Yannick has built a reputation for precision, creativity, and pushing culinary boundaries. He is particularly renowned for reinventing classic French sauces, treating them as a foundation for flavour exploration rather than traditionbound components. His technical work around extraction and fermentation has
influenced chefs around the world, allowing him to reimagine the structure of haute cuisine.
Today, Yannick leads an international restaurant group, overseeing acclaimed dining destinations in Paris, Courchevel, Dubai, and beyond. His flagship restaurants have consistently held the highest Michelin accolades, and his commitment to excellence is matched by his passion for mentoring and elevating the next generation of chefs. Yannick Alléno remains a defining figure in contemporary fine dining.
Thursday 6th February: Ed Wilson, Brawn, London
Ed Wilson is the chef-owner and spirit behind Brawn; a beloved East London bistro nestled on Columbia Road. Brawn couples seasonal, ingredient-led cooking with one of the capital’s most eclectic and celebrated wine lists - focusing heavily on natural, biodynamic and small-batch producers. Under Ed’s direction, the kitchen serves unfussy yet deeply honest dishes - scallops with apple and sorrel, pork terrine or creamy panna cotta with tart rhubarb. The menu evolves daily, reflecting both the seasons and Ed’s French- and Mediterraneaninfluenced sensibility. Brawn has become a go-to spot for wine lovers and foodies alike - its synergy of thoughtfully sourced produce, convivial service, and vibrant wine pairing creating a warm and welcoming neighbourhood dining experience.
Ed’s passion reaches beyond food - he is equally known for his curated vinyl playlist and collaborations in the arts and music, making Brawn not just a restaurant, but an expression of culture, community, and genuine hospitality.
Saturday 8th February: Michael Wilson, Maguerite, Singapore (Michelin star)
Chef Michael Wilson is an Australian-born culinary talent and the chef-patron of Marguerite, a Michelin-starred restaurant located within Singapore’s iconic Flower Dome at Gardens by the Bay. His culinary journey began early, starting an apprenticeship at the age of 16. He quickly made a name for himself, earning his first Michelin star shortly after opening his restaurant Phénix in Shanghai.
At Marguerite, Michael presents a contemporary, natureinspired tasting menu that celebrates seasonal produce with innovative techniques. His cooking emphasises the purity and provenance of ingredients, crafting dishes that are both refined and expressive.
Beyond Marguerite, Michael has broadened his culinary presence in Singapore with Hortus, a Mediterranean-inspired restaurant. These projects reflect his versatility and dedication to enhancing the local dining scene, blending creativity with a deep respect for ingredients and customer experience.
Perched atop the Beau Constantia wine estate in Cape Town, Chef Ivor Jones is the creative force behind Chefs Warehouse Beau Constantia, where fine dining meets relaxed sophistication. With a background at leading South African kitchens such as The Test Kitchen and La Colombe, Ivor brings a distinctive flair to the table - merging bold global flavours with seasonal, local ingredients.
The restaurant presents a refined tasting-menu experience reimagined as shared, tapas-style plates. Diners enjoy dishes like coal-roasted line fish with Balinese sambal and venison
tartare with truffle-tinged bramble jelly. Each course reflects Ivor’s passion for experimentation and nostalgia, integrating Asian-inspired ingredients with South African produce in strikingly beautiful presentations.
The glass-encased dining room overlooks vineyards and the Constantia Valley, offering dramatic views that complement the playful yet thoughtful cuisine and under Ivor Jones’s leadership, Chefs Warehouse Beau Constantia has earned a reputation as one of South Africa’s most imaginative and atmospheric dining destinations.
Alain Roux, son of Michel Roux Sr, took the reins as chef patron at The Waterside Inn from his late father in 2002. The restaurant with rooms has now held 3 Michelin stars consecutively since 1985, the longest running threestar restaurant in the UK.
Though the awarding, and annual reawarding, of that status is dependent on the teams providing a world class dining experience – it is impossible to deny the fact that the Waterside Inn is far more than a 3 Michelin starred restaurant. The Waterside Inn oozes family, history and passion. As soon as you step inside the front door you are transported to another world. It is one which only the Roux family could have created.
Born in 1968, with a father who was Michel Roux Sr and an uncle who was Albert Roux, Alain Roux was either going to go as far away from hospitality as possible – or right into the very core of it.
As a baby, he was frequently brought to Le Gavroche, minded under the watchful gaze of the restaurant manager, while mum went shopping. When, later, Alain would begin to show an interest in hospitality as a career, both his parents tried to dissuade him;
“My Dad and my Mum were not pleased. Mum was never in the business, so did not truly understand it – she saw the sacrifices and hard work, so she was never keen on me looking at it. Dad too, he would say, ‘it’s not for you’ and would do everything to push me away and certainly not get close to him or his business.
Regardless of his parents' desire that he should look elsewhere for a career, Alain was determined. At the age of 16, he joined an apprenticeship with Denis Ruffel at Pâtisserie Millet in Paris. A year of compulsory National Service duty followed, and Alain found himself working in the kitchens at the Élysée Palace, cooking for President François Mitterrand. Alain also spent almost 7 years working in the kitchens of some of the greatest restaurants in France – among those, the 3 Michelin-starred Restaurant Pic in Valence, the 5-star hotel and double Michelin starred La Côte Saint Jacques restaurant in Burgundy and to Provence, and the acclaimed La Bonne Étape in Château-Arnoux – and though back in
the UK, the surname Roux raised many an eyebrow in the world of gastronomy, in France, Alan managed a degree of anonymity.
“At that time, there were very few English chefs working in French restaurants. I had to work exceptionally hard to prove myself. But I was always aware that Dad expected me to give up, that he didn't think I would stick at it. I was young, working very long hours, living away from home for the first time. Sometimes I wonder if Dad did everything he could to make me reconsider, to see if I really had the stamina and drive to do well!”
After 7 years in France, the phone call came “Dad called and asked what my next plan was. He said it was all good that I was working my way around France, but when would I come to the UK and work with him? Was I interested? He said he wasn't getting any younger and, if one day we talk about succession, we needed to have time to work together and get to know one another better. Arriving back to the UK, Alain and Michel Sr readjusted to two new dynamics at the same time, the first as a son returning home, the second as a young chef joining a three Michelin starred kitchen.
“It took us both three years, working side by side to say, to say ‘okay, this is the right move, you're in the right place, we can do something together’. It was tough for Dad, and tough for me. I was not easy. I was young. Dad was demanding, he had expectations, and he had his ways.
With his “best critic” and his “best teacher”, Alain climbed the ladder at The Waterside, starting as demi chefde-partie and after ten years, joint Chef Patron.
“After a decade working together, Dad decided to pull back. He said, ‘Alain, you create your team, you take over, I'll be in the background. This was the year 2000. In 2002, I took over fully.
“I wanted to make Dad proud. Show him that I had got to the right level and was capable. I could do things the way they should be done. At the same time, I am a chef in my own rights, with my own experiences. I wanted to open those experiences and do some things my own way. Progression is always different - because you're a different generation and you're a different person.
Building the right culture and rewarding loyalty at the Waterside Inn, over the decades, was a priority for Michel Sr and continues for Alain. There is huge longevity in the team.
“I think it is a combination of environment and training. I see it as a way of showing that here [Waterside Inn] is a good place to work. Over the years I've seen people that have left to go to other places, then come back to join us. It's nice to see that people want to come back here, it shows that we must be doing something right and something good here. We have members of our team who have been here for over 20 years”
2025 marked the 23rd anniversary of Alain Roux assuming the position of Chef Patron of the Waterside Inn – the role he was born for and one he had to prove himself worthy of holding. During the years that followed his succession, the restaurant with rooms never skipped a beat. The guidebook ratings remain; the loyal customer base (which included the late HRH Queen Elizabeth) continue to return. The team, bolstered by established key members, attracts, and trains newer generations to carry forth the Roux legacy. There is always new life at the Waterside Inn.
IN NUMBERS
OBSESSION
25 YEARS OF EXCELLENCE
For 25 years (2001-2025), January at Northcote has defied the post-festive slowdown. Instead of unwinding, it’s all systems go for Obsession as top chefs from the UK and beyond gather in the Ribble Valley. They join Craig, Lisa and the Northcote team for 17 nights of unparalleled gastronomy at the Obsession Food & Wine Festival. Affectionately named the ‘Glastonbury of Gastronomy’ –this is a testament to its prestige and the high calibre of chefs and guests it attracts.
A QUARTER CENTURY OF CULINARY VISION
Lisa Goodwin-Allen, Obsession’s curator, reflects on its extraordinary 25-year journey, saying: “I’ve been privileged to be part of it since day one. Craig Bancroft and Nigel Haworth pioneered the unique concept in 2001, setting the stage for its current prestige.”
Lisa proudly took the reins in 2022, curating diverse and innovative culinary talent. “Leading the recent 25th-anniversary celebration was an honour, witnessing countless chefs create everlasting memories for guests with their passion and skill,” she says.
Beyond the incredible food, Obsession is a vital hub for industry professionals and food enthusiasts. “It’s a place to network, connect and share a love for outstanding food and wine,” Lisa adds. Obsession25 was particularly special – it was marked by inviting some of the world’s best chefs to celebrate this major milestone with the team.
RENOWNED ACROSS EUROPE
Over 25 years, Obsession Food Festival at Northcote has hosted an incredible 324 chefs across 260 days of culinary celebration. Each chef has contributed to its legacy, solidifying Obsession’s reputation as one of Europe’s leading fine dining events. Its enduring success is a testament to the passion of the Northcote team and all participating chefs, who have made it a cornerstone of the culinary calendar. Visit northcoteobsession.com for the full history.
RAISING £500,000 FOR HOSPITALITY ACTION
Northcote’s Obsession Food & Wine Festival proudly announces a remarkable achievement – the event has raised £500,000 for Hospitality Action over the past 15 years! Giving back is a cornerstone of Obsession and Northcote is deeply committed to supporting hospitality professionals facing difficult times.
GET READY FOR 2026!
The 26th Obsession Food festival returns from Friday 23rd January to Sunday 8th February
Be among the first to discover the incredible chef line up and sign up for Northcote newsletter Northcote/newsletter-signup
Hospitality Action provides vital assistance across the industry and Northcote is honoured to contribute to this crucial cause, helping those who dedicate their lives to serving others.
SPONSORSHIP OPPORTUNITIES
Obsession26 will gather a rich network of professional culinary chefs, industry professionals and high net worth food and travel lovers. Sponsorship offers opportunities to expose your brand, products and services to a high-quality targeted market. Please contact Kaye Mathew for more information –kaye.mathew@northcote.com
We are incredibly grateful for the continued support from our Obsession25 sponsors. Their invaluable contribution allows us to deliver this gastronomic celebration and maintain its position as a leading
food event in the UK. Staging an event of this stature requires significant time and support, and one of Obsession’s great successes is uniting like-minded companies to showcase their brands to our dedicated audience.
ELEVATE YOUR BRAND: BECOME A SPONSOR
Position your brand before an affluent, engaged audience in a high-end environment. Obsession26 offers unique opportunities to grow your business, launch products and boost exposure. Partner as a main sponsor, product sponsor or hospitality partner. To discover more: email kaye.mathew@northcote.com
Skipton
Northcote’s Gourmet Break
Savour Lisa Goodwin‑Allen’s fresh, seasonal menu, full of vibrant berries, tender vegetables, and beautifully balanced flavours –inspired by the best ingredients of the moment.
from £205 per person*
*Based on two people sharing a Classic Room. Subject to availability.
PASSION & INNOVATION
Northcote MD Craig Bancroft chats with Ian Warwick, founder and Managing Partner at Chester-based Deepbridge Capital, a longtime sponsor and supporter of Obsession
While enjoying Northcote’s summer lunchtime
menu, Craig Bancroft and Ian Warwick talk about the similarities shared by the
hospitality and venture capital investment industries.
From the menu, both opted for the spiced monkfish carpaccio to start, while Craig chose halibut for the main course and Ian the Lake District aged fillet. For dessert, both enjoyed the mixed berry souffle Ian, welcome, as always, to Northcote. You have a long affiliation with Northcote and Deepbridge’s continued support of Obsession is crucial in enabling us to continue hosting some of the world’s greatest chefs. How did your affiliation start?
Having been born in Blackburn and brought up in Wigan I am
involved with Obsession, as a sponsor, was a natural step for us.
And, what makes Obsession so special for you?
As a foodie and a seasoned traveller, it has been the new experiences and global culinary surprises that have stood out. And that’s not just the overseas chefs – many British chefs have used such influences to surprise us in their menu choices. Being able to go on such a journey from the luxurious comfort of Northcote has been a privilege. We have also been fortunate to use the Chef’s Table at Northcote and being able to witness the work, dedication, skill and passion within the kitchen is a great experience.
It’s great to hear our guests share our passion, which is our great privilege. Can you share what Deepbridge Capital does?
a proud Lancastrian. Thanks to my father who adored the Forest of Bowland and the Ribble Valley, it has always been my spiritual home. So, after many years working in the United States, coming back to an area I am so fond of has been a joy.
I have been extremely fortunate to use Northcote as a base for exploring the area, whilst enjoying the very best local cuisine – and your excellent wine choices Craig. In more recent years, the Deepbridge team has been delighted to entertain our clients and guests at Northcote, so becoming increasingly
Of course. We are a venture capital investment manager, supporting early-stage companies, particularly emerging technology and healthcare innovation. We manage a series of funds that enable appropriate UK investors to benefit from tax reliefs in return for supporting these growthfocused companies. This world is fascinating and, of course, also high-risk, with the real joy being the sight of entrepreneurs creating innovations, disruptive businesses and scaling them commercially. Similar to your world and what we were saying about Obsession, witnessing the innovation and passion of highly skilled individuals is what gets us out of bed in the morning!
Can you share any examples of companies you have supported?
Across the broad sectors of ‘tech’ and ‘healthcare,’ we have a wide range of interpretations and I could spend all day discussing individual companies.
However, to demonstrate the breadth of our exposure, I will select just three examples. One of our companies has developed a technology that can produce high-quality Omega-3 oils from freshwater algae, rather than depleting fish stocks. This has been a long-term investment, but is imminently to start commercial production at scale, which is hugely exciting and receiving great feedback from customers. In contrast, one of the life sciences companies, a spinout from the University of Strathclyde, is pioneering innovation in the arena of antimicrobial resistance –that’s my big word of this conversation! In essence, as we use more and more antibiotics, the human body begins to build up resistance to these treatments, making it hugely important to understand who is resistant to what. Therefore, this area of work is crucial. We also have a company that produces biodegradable tyres for electric vehicles and was a finalist for Prince William’s Earthshot Prize – so there are just three very brief stories from a much wider portfolio. Wow, exciting stuff! Yes, absolutely. Our focus is on identifying companies built on great science, managed by highly credible and ambitious teams, with intellectual property we can protect and with global market opportunities. Whilst not everything goes smoothly, and not all companies succeed, the joy for us and our investors
is seeing companies scale and innovate, making the anticipated impact within their field.
Having sponsored Obsession for many years, and having met some of the awesome chefs, are there other noticeable similarities between the hospitality world and your technology and life sciences companies?
Great question! The similarities we’ve already discussed, such as passion and innovation are important. But one of the key ingredients (pun intended) for any successful business, entrepreneur or kitchen is strong leadership. A couple of years ago, my team purposefully spoke with a number of Obsession’s chefs to ask for their views on this very subject and I have some of those comments with me.
Lisa (Goodwin-Allen) commented on the importance of never asking someone to do anything you wouldn’t be prepared to do yourself, which was also echoed by Simon Rogan, who also added that a great leader leads by example. Lisa also commented that knowledge and empowerment are important to develop your team and you get the most out of a happy team.
Atul Kochhar’s thoughts were particularly focused on the human aspect: “To be a great leader, there are many qualities one needs. But one thing every great leader has is humanity. If you feel for it, if you feel it on your skin and in your heart, you know you can lead people. Honesty and integrity, were two key factors identified by
Tom Kerridge, who also named work ethic and compassion, as key attributes. He added that a leader is somebody who connects with their team and leads by example. Equally, James Martin added: “It’s having a good team behind you, simple as that. You quickly learn in this industry that if you shout and scream and then look back, there’s nobody there.” All great chefs and it’s been a privilege to have each of them join Lisa in our kitchen. So, what’s your take on what makes someone an effective leader? I walked into that one, didn’t I! My first career move was joining the Royal Navy at the age of 16, so it has always been instilled in me that clear communication is key in any organisation. On top of that, the most impressive leaders have been those with a clear vision and the ability to implement that vision.
Ian, great to catch up, we look forward to welcoming you and Deepbridge’s guests to Obsession again in 2026.
You can find out more about Deepbridge at:
HOST AN UNFORGETTABLE PRIVATE DINING EXPERIENCE AT NORTHCOTE
IMAGINE: An intimate celebration, in the elegant surroundings of Northcote. Exquisite cuisine, crafted by our Michelin-starred chefs, tailored to your every desire. Impeccable service, ensuring every detail is flawlessly executed.
Northcote’s private dining offers the perfect setting for a truly special occasion. Whether it’s a business meeting, a family reunion, or a milestone celebration, we create a bespoke experience that reflects your vision.
• DEDICATED EVENT SPECIALIST: Our team will work closely with you to curate a menu and personalise every aspect of your event.
• UNPARALLELED CUISINE: Lisa Goodwin-Allen and her brigade will design a menu that showcases seasonal ingredients, exceeding your guests’ expectations.
• UNWAVERING SERVICE: Our attentive staff will ensure a seamless and unforgettable evening, allowing you to simply relax and enjoy the company.
MAKE YOUR NEXT GATHERING EXTRAORDINARY. CONTACT NORTHCOTE TODAY TO DISCUSS YOUR PRIVATE DINING NEEDS.
Since its founding in December 2007, LunaJets has quietly revolutionised the way clients embark on private air travel. What began as an ambitious bet on the power of online booking has since blossomed into a success story in European aviation. At a time when traditional luxury travel still focused on exclusivity and ownership, LunaJets veered towards a new course – one underpinned by technology, transparency and flexibility, focusing on empty legs and subsequently on-demand charter. Nearly two decades later, that vision has paid off handsomely. Today, the company stands as a European leader in private jet charter services, offering clients unrivalled access to a global fleet
LunaJets, a leader in jet charter services, reports on the rise of on-demand private aviation
‘The in-house concierge team can assist to provide an end-to-end service, including car or helicopter transfers before and after the flight’
of aircraft, from turboprops to ultra-long-range jets.
With a network of more than 500 certified operators, LunaJets is equipped to tailor each journey to the unique requirements of its clients. The firm’s impressive client list ranges from heads of state and listed corporations to SMEs, high-net-worth individuals and world-class sports organisations –LunaJets continues to attract a wide array of discerning travellers seeking both reliability and discretion.
A NEW ERA: CHARTERING OVER OWNING
For decades, private aviation has been synonymous of aircraft ownership, whether through full or fractional
ownership, or via jet card membership. These models however, come with burdens –significant upfront investment, operational oversight and restricted flexibility. Jet cards, for example, often appear convenient on the surface but conceal complex fee structures and rigid aircraft access rules. LunaJets offers a compelling alternative – on-demand charter. This model removes the constraints of ownership and long-term commitments, placing control firmly in the hands of the traveller. Clients are offered the option that best suits their need, while enjoying a clear pricing and they also benefit from a personalised service without strings attached.
This shift toward flexibility seems to be more than just a trend. In the first quarter of 2025 alone, LunaJets recorded an 18 per cent rise in bookings and a 22 per cent increase in new clients compared to the same period the previous year. The figures point to a growing appetite for adaptable, no-commitment solutions in private travel.
LOOKING AHEAD
With a legacy of innovation behind it, LunaJets is looking firmly ahead. Over the past 18 years, the company has grown organically at a pace exceeding 25 per cent annually –an exceptional achievement in an industry often characterised by volatility. Today, LunaJets employs over 90 professionals and operates from a growing network of eight offices, strategically positioned across
Europe and UAE to serve its global clientele with proximity and precision. Headquartered in Geneva, but having an office in Mayfair since 2018 the firm feels well positioned to service clients across the UK.
Its future ambitions remain anchored in two guiding principles – unmatched flexibility and an unwavering client-first philosophy. By continuing to invest in both technology and talent, and by
‘LunaJets’ future ambitions remain anchored in two guiding principles –unmatched flexibility and an unwavering client-first philosophy’
expanding its international footprint, LunaJets is positioning itself to lead the next chapter of private aviation. At its core, LunaJets offers more than just a flight. The in-house concierge team can assist to provide an end-to-end service, including car or helicopter transfers before and after the flight, as well as bespoke catering or ancillary services onboard. LunaJets offers a unique client experience, which is what has earned the loyalty of a diverse clientele for whom luxury is defined not by excess, but by choice, service and simplicity.
LunaJets has collaborated with various local businesses and extends its services beyond private jet charters to include group charter solutions.
Notably, for the past two years, LunaJets has supported the Wakefield Trinity Super League team by organising their travel for away fixtures in the south of France and is looking forward to continue its local network growth.
lunajets.com
LUXURY, REDEFINED AT FULL THROTTLE
Bentley unveils the most powerful Bentayga ever, blending bold design, blistering performance and bespoke craftsmanship into one stunning SUV
The new Bentayga Speed redefines performance in the luxury SUV space, delivering 650 PS and 850 Nm from its new 4.0-litre twin-turbo V8. It rockets from 0-60 mph in 3.4 seconds and hits a top speed of 193 mph*, making it the fastest, most dynamic Bentayga ever built.
Replacing the previous W12 Speed, the V8 brings sharper handling and an even more engaging drive. A new SPORT mode boosts suspension stiffness by 15 per cent over the Bentayga V8, while torque vectoring and all-wheel steering combine for agility and confidence in corners.
Launch Control and ESC Dynamic Mode make their Bentayga debut, allowing controlled on-throttle drift angles and power-on oversteer. Optional carbon ceramic brakes provide extreme stopping power and further refine handling.
The engine isn’t just more powerful than its predecessors –it’s also more characterful. As standard the Bentayga Speed is fitted with a Sports exhaust system, which delivers a rich, powerful engine note that complements the eager
character of the high powered V8 and promotes a deep sense of driver engagement. This exhaust can be distinguished externally by two elliptical tailpipes emerging through the rear diffuser. For an even more thrilling soundtrack, the
optional titanium Akrapovic exhaust accentuates the power, drama and potency of the V8, with its aural expression of the performance that awaits at the merest flex of the throttle. This system features quad tailpipes.
On the outside, Speed-exclusive styling cues include dark tint headlamps, grey tail lamps, dark chrome trim and striking 22” or optional 23” wheels. Painted brake calipers in seven colours and a black roof option add further personalisation and road presence.
Inside, the cabin reflects the SUV’s performance character. The Precision Diamond quilt pattern adorns seat panels and door trims, while a darker secondary hide dominates the Speed colour split. Speed badging appears on the fascia, treadplates and seat backs, while dark tint air vents and chrome-free finishes complete the look.
Despite its track-inspired upgrades, the Bentayga Speed retains everyday luxury and comfort. COMFORT and BENTLEY modes offer relaxed, refined driving, but a quick flick into SPORT transforms it into a high-performance powerhouse.
Bentley’s engineers have delivered an SUV that blends immense power, handling finesse and luxurious detailing – creating not just the most powerful Bentayga ever, but the most thrilling to drive.
‘Bentley’s engineers have delivered an SUV that blends immense power, handling finesse and luxurious detailing’ manchester.bentleymotors.com
*When fitted with carbon ceramic brakes.
The new Bentayga.
The new Bentayga Speed is here, delivering pure V8 performance and a sound that’s impossible to ignore. Discover our most powerful SUV ever.
Vehicle shown equipped with additional features not available on Bentayga Speed. Please contact your retailer for further information.
CO2 Emissions and fuel consumption data for EU27 is pending, subject to EU Type Approval.
The name ‘Bentley’ and the ‘B’ in wings device are
Models shown: Bentayga Speed.
the same hole multiplies the improbability astronomically. That Sunday morning, the 14th hole became part of golfing folklore. No technology, no TV cameras, just two clean swings and two balls that vanished into the cup without hesitation.
But Rex Matthews’ golfing prowess didn’t begin or end there. He made his first hole-in-one at the age of 13, followed it up with another the very next day, and went on to achieve five more over the course of his life. Golf ran deep in Rex’s character – he understood its traditions, its rhythm, and its quiet glory. When he scored that first ace, he had to borrow three shillings and sixpence (around 17½p) from his mother to buy drinks for the clubhouse, as tradition demanded – a small but telling detail that shows the humility behind the history.
Though the names on that day’s scorecard have faded from memory for many, the story itself lives on in golfing circles as one of those beautiful
LEGEND REMEMBERED
The location?
Claremont Golf Club, 1925, when a historic golfing moment became unforgettable even after 100 years.
The incredible story of Rex Matthews stands as a rare moment in golfing history, still remembered to this day –a century later. Rex, the great-grandfather of Craig Bancroft, Managing Director of Northcote, left an indelible mark on the game in a way few have.
On Sunday, August 9, 1925, something truly remarkable occurred on the 14th hole at Claremont, near Eccles. Two players, sharing the same round, both made hole-in-ones on that same hole.
The extraordinary golfing feat of Rex Matthews, the great-grandfather of Northcote’s MD Craig Bancroft, is recounted here
The next day, the Manchester Guardian covered the event in full detail.
HOLE HALVED IN ONE
“For the third time on record a hole has been halved in one.
W S Evans and Rex Matthews, playing over the Claremount Club’s links near Eccles yesterday morning, holed out in one at the 14th (133 yds). It was only the second time
this had been done in Great Britain, the first occasion being three months earlier, by two ladies at Ramsgate.”
To ‘halve a hole in one’ is to witness an event so rare that its odds are estimated at 17 million to one. While a single hole-in-one already carries daunting odds –roughly 12,500 to one for an average golfer – two players doing it simultaneously on
‘Rex’s legacy reminds us that greatness can come in a single moment – a swing, a strike, a shared astonishment’
improbabilities that make the game so enduring.
It also lives on in quieter ways.
As Rex’s great-grandson, Craig Bancroft, carries forward a legacy shaped by dedication, precision and a deep respect for tradition. Though his path led to hospitality rather than the fairway, the same values that defined Rex’s remarkable moment on the course continue to echo through the generations.
Rex’s legacy reminds us that greatness can come in a single moment – a swing, a strike, a shared astonishment on a Sunday morning in Eccles. Some stories deserve to be remembered, not just for their rarity, but for the character of the people behind them.
THE RISE OF THE HOLIDAY HOME ON WATER
There’s a quiet revolution happening on the lakes of the UK. Where once a holiday home meant bricks, mortar and a fixed postcode, more people are choosing freedom afloat
The rise of the holiday home on water is redefining how we think about weekend escapes, with luxury motor yachts like those in the Galeon range, offering the perfect fusion of mobility, style and year-round comfort.
Shepherds Windermere is proud to showcase a range of Galeon Yachts, floating retreats where every detail is considered for leisure, comfort and versatility. These are not just boats. They are modern, mobile apartments, boasting spacious
kitchens, en-suite cabins and storage solutions that swallow paddle boards, BBQs and more. The Galeon’s signature 360 degree views, from wraparound glazing and folding terraces, make you feel like you’re part of the lake, not just visiting it.
Perfect for families and friends, the interiors and deck spaces offer all-day entertainment, whether it’s morning coffee in a quiet bay, paddleboarding or sunset cocktails on the flybridge. When the British weather turns, you’re still enveloped in warmth and light, thanks to the season-ready insulation and layout. A rainy day? Settle in with a film, a book and something delicious simmering in the galley.
In an age where flexibility matters, the appeal of a luxury boat you can take anywhere is undeniable. It’s not just a second home – it’s the first choice for adventure, comfort and escape.
Discover the Galeon range at: Shepherds Windermere
ICONIC LANDSCAPES
& ENDURING STORIES
Prepare to be captivated by a region where dramatic beauty meets fascinating heritage
Just beyond the exquisite comforts of Northcote, the Ribble Valley unfolds as a tapestry of iconic landscapes and historic treasures, each whispering tales of centuries past.
PENDLE HILL:
A LANDSCAPE STEEPED IN LEGEND
Rising majestically from the Ribble Valley floor, Pendle Hill commands attention. Its solitary grandeur on the edge of the Pennines and Bowland Fells makes it an unmistakable landmark. For generations, this imposing peak has inspired pilgrims and visionaries alike, including George Fox, founder of the Quaker movement, whose profound 17th century spiritual experience here birthed a worldwide faith. Beneath its slopes, picturesque villages hold a darker, yet equally compelling, history –
the 400-year-old tale of the Pendle witches, whose intriguing story culminated in the infamous trials at Lancaster Castle.
THE TROUGH OF BOWLAND:
NATURE’S GRAND CANVAS
Venture into the Trough of Bowland, a designated National Landscape, where nature takes centre stage. This dramatic valley unfurls across 803 square kilometres, offering breathtaking scenery around every bend. Traverse the steep, winding road – the most direct link between Lancaster and Clitheroe – and discover a secluded corner of Lancashire and North Yorkshire – perfect for a literary ramble, invigorating cycle or simply soaking in the serene beauty of its picturesque villages.
STONYHURST COLLEGE: WHERE HISTORY & LITERATURE INTERTWINE
Step back in time at Stonyhurst College, founded in 1593. Set within breathtaking grounds, its magical interiors offer a glimpse into a bygone era. Literary enthusiasts will delight in its connection to JRR Tolkien, who found inspiration within its historic walls. Don’t miss the Old Chapel Museum, home to a remarkable collection of treasured artefacts, including those related to Shakespeare and the Royal family.
HOLMES MILL: A CONTEMPORARY CLASSIC
Just a stone’s throw from Clitheroe Castle, discover Holmes Mill, a stunning transformation of a former textile mill established in 1823. This vibrant leisure venue beautifully blends gorgeous contemporary décor with original Victorian features, including a grand mill engine. Guests can explore an artisan food court, a bustling beer hall – home to what’s believed to be one of Britain’s longest bars and much more, making it a perfect spot to relax and indulge.
BROWSHOLME HALL: LANCASHIRE’S ENDURING LEGACY
Discover Browsholme Hall, Lancashire’s oldest family home, continuously inhabited by 14 generations. This privately-owned Elizabethan manor invites you on guided tours to explore its magnificent interiors and remarkable external architecture, offering a truly personal insight into centuries of history.
CLITHEROE: THE RIBBLE VALLEY’S VIBRANT HEART
The bustling market town of Clitheroe serves as the vibrant heart of the Ribble Valley, a place where rich traditions meet contemporary charm. Wander its high street and quaint side streets to uncover delightful independent bookshops, artisan craft stores and chic homeware boutiques. Foodies are in for a treat – indulge in take-home delights from Cowman’s famous sausage shop, explore the culinary delights of Bowland Food Hall at Holmes Mill and discover an impressive selection of fresh local produce at the historic market. For wine connoisseurs, D Byrne & Co, a fifthgeneration family-run wine and spirits merchant with 150 years of fascinating history, is an unmissable destination.
CLITHEROE CASTLE: PANORAMIC VISTAS & DEEP HISTORY
Perched atop a limestone crag, Clitheroe Castle is an unmissable landmark. Its ancient keep offers scenic panoramic views across the entire Ribble Valley, while its interactive museum takes you on an incredible journey through 350 million years of local history and geology.
ROMAN RIBCHESTER: ECHOES OF AN EMPIRE
On the north bank of the River Ribble lies Roman Ribchester, a must-visit for any history buff. Explore the surviving Roman features scattered throughout this picturesque village, then delve deeper into the past at the fascinating local museum, where you can retrace the footsteps of ancient legions.
Reproduced with permission from Ribble Valley Tourism
visitribblevalley.co.uk
Tucked away in the heart of glorious Ribble Valley countryside, just a short stroll from Northcote, sits a place that feels as though it’s been part of the landscape forever –yet in recent years has been quietly, confidently redefining what a country inn can be. The Black Bull at Old Langho is, quite simply, a joy.
I had heard the whispers and seen the accolades – and there are plenty of those – but nothing quite prepares you for the way this charming inn seems to wrap its arms around you the moment you arrive. It’s no surprise that
AWARD-WINNING WELCOME AWAITS
With numerous awards to celebrate, the Black Bull exudes a confident style of hospitality with its welcoming bar, fabulous food and magical outdoor dining area, writes Tedd Walmsley
in 2024/25 alone, the Black Bull has been recognised far and wide, proudly claiming titles including Marketing Lancashire’s Pub of the Year, the Ribble Valley Food Destination Award and the coveted Beer Garden of the Year. For owner Becky Govier and her remarkable team, these are not just plaques on the wall – they’re the tangible result of vision, graft and genuine hospitality.
Where so many establishments close early in the week, here the lights are on every day from noon, and there’s a lively hum that spills from the bar to the terrace. Becky spotted an opportunity to create more than just a pub – she has fashioned a true hub, one that draws local walkers still shaking off their boots, loyal regulars sharing stories over a pint, business clients who linger over long lunches
‘There’s a special relationship here with Northcote too, with their team often recommending the Black Bull as an essential stop for visitors exploring the region’
and food lovers travelling from much further afield. Even four-legged friends are welcome here, with the Black Bull proudly dog-friendly, making it the perfect stop after a countryside stroll.
Step inside and you’re greeted by interiors that speak of care and investment, fires glowing, thoughtful touches everywhere, dining spaces that feel equally suited to a casual supper or a milestone celebration. Step outside and you discover what is, in my view, the finest outdoor dining and drinking space for miles – a stretch tent that brings a touch of festival magic whatever the weather, with soft lighting, a
wood-fired pizza oven and a fully equipped outside kitchen ensuring that the experience is as memorable as it is delicious. And then there’s the food. Classic pub dishes, yes, but always with a Black Bull twist, alongside generous sharing boards, elegant mains and weekly specials that showcase the team’s flair and creativity. The legendary Sunday lunch remains, for many, the benchmark by which others are judged. Pair this with an impressive drinks list –premium cask ales, crisp draught lagers, an imaginative wine selection and cocktails that seem made for long
afternoons – and it’s easy to see why this place has captured the hearts of so many.
What strikes me most, though, is the warmth of the welcome. Becky leads a team who truly care, who make every guest feel like they belong. It’s why the Black Bull has become a cherished venue for life’s milestones – christenings, weddings, birthdays, celebrations of life – each
‘Step outside and you discover a stretch tent that brings a touch of festival magic whatever the weather’
one handled with a personal touch that turns moments into memories.
There’s a special relationship here with Northcote too, with their team often recommending the Black Bull as an essential stop for visitors exploring the region.
That bond will only deepen with the forthcoming Keepers Cottage, due to open in late 2025 – a stunning boutiquestyle hotel right on the doorstep, beautifully restored to offer stylish privacy, luxurious comfort and effortless access to both the inn and Northcote.
The Black Bull Old Langho Road, Old Langho BB6 8AW 01254 248801 enquiries@theblackbulloldlangho.co.uk theblackbulloldlangho.co.uk
Black Bull Inn – Old Langho blackbull_oldlangho
Guests will soon be able to stay, dine and celebrate in true Ribble Valley style, all within a stone’s throw.
Whether you come for a legendary roast, a cocktail under the stretch tent or a weekend discovering the very best the Ribble Valley has to offer, one thing is certain – the Black Bull and, soon, Keepers Cottage will welcome you as warmly as the fires that crackle inside. Marketing Lancashire’s Pub of the Year 2024 – and it’s easy to see why.
INTERNATIONAL ACCLAIM
Marking two successful decades in business, Hepplestone Fine Art continues to attract high calibre artists from all over the world
Father and son duo Clive and Giles Hepplestone have always had a love of art so when Clive was looking to retire and Giles was seeking a more fulfilling career, they embarked on a journey that saw them carve out a hugely successful fine art business that is celebrating it’s 20-year anniversary.
Over two decades Hepplestone Fine Art has twice been named as National Art Retailer of the Year by the Fine Art Trade Guild, while the gallery has become renowned for spotting new, upcoming talent that is not only aesthetically attractive but investible too. These artists showcased alongside blue chip masters such as L S Lowry has created a unique and vibrant offering.
From modest beginnings in their original gallery space in
Eccleston, the Hepplestone offer has grown to two galleries, the flagship gallery in Heskin, near Chorley, and their most recent addition in Wilmslow in Cheshire. “We originally opened with a small shop in 2005 in Eccleston,” recalls Giles, who remembers the moment when Hepplestone began to really take off.
‘Back then it was a really big event
for
us.
We flew Todd White in from Los Angeles’
“A US artist called Todd White, who was collected by a number of American celebrities, was not represented at all here in the UK, so we started with him. Hosting his very first UK
gallery show in 2007, we set off on what has been an incredible journey of bringing many more national and international artists to the North of England.”
Todd White’s first visit to Hepplestone was a landmark event for what was then a small rural gallery: “Back then it was a really big deal for us. We flew him in from Los Angeles.”
After White’s introduction to the gallery many more international artists followed including Buenos Aires-born Fabian Perez, one of the world’s most widely collected figurative artists, who has been commissioned to paint leading international figures.
In 2010 Clive and Giles moved the gallery to it’s present location in Heskin within the Heskin Hall Estate near Chorley. Today the gallery features the Northern Art Lounge at the rear of the gallery and
showcases the likes of original works by LS Lowry, whose instantly recognisable works sit alongside other leading artists from what has become known as the Northern School. Twentieth century Wigan-born master Theodore Major also features along with Geoffrey Key from Salford and Lucy Manfredi – hailed as the rising star of the art world.
Giles concludes: “Today all our artists, whether international, national or Northern, have something that is truly unique.”
Bannister Hall unveils the UK’s first high-end Landscaping Design Centre
In the world of luxury living, attention to detail has long extended beyond four walls.
Now, in an exciting first for the UK, Bannister Hall Ltd, the North’s premier name in landscaping, has launched a groundbreaking Landscaping Design Centre, reimagining how homeowners create their outdoor sanctuaries. In an approach more commonly associated with high-end kitchen showrooms, Bannister Hall offers a fully immersive experience, blending cuttingedge technology with extraordinary craftsmanship. Set in the heart of Higher Walton, Preston, the new Bannister Hall Landscaping Design Centre is nothing short of a revelation. From the moment visitors step inside, they are enveloped in inspiration, surrounded by an astonishing variety of outdoor living materials and
botanical wonders. The pièce de résistance? A state-of-the-art 3D design service, where homeowners can visualise their dream gardens in vivid, lifelike detail before the first turf is even turned.
The centre is an Aladdin’s cave of possibilities. Homeowners can browse a vast array of the very latest in porcelain and stone paving, pergolas, sleepers, decorative stones and water features. Each display exudes craftsmanship and elegance, offering design ideas
for every taste, from ultramodern minimalism to lush, romantic retreats. Adding to the allure is Bannister Hall’s breathtaking plant collection, a staggering 40,000 species, including instant hedges, stunning shrubs, ornamental and exotic trees and a veritable orchard’s worth of fruit trees. It’s not just the variety that impresses. It’s the sheer scale and quality. For over 25 years, Bannister Hall has been a quietly steadfast presence in the world of landscaping,
‘Bannister
Hall is not merely responding to demand, they are setting a new gold standard in garden design and supply’
privately owning three nurseries where they cultivate, source and deliver premium plants across the nation. Today, they stand as the North’s largest single-source supplier of both hard and soft landscaping materials, a testament to their commitment to excellence and innovation.
Jon C Hollywood, CEO at Bannister Hall states: “The ethos is simple – to provide homeowners with true peace of mind. This isn’t about a mere transaction, it’s about creating a trusted partnership from first sketch to final flourish. The journey begins with a home site visit by a skilled professional, ensuring that every inch of space is measured and understood. From there, the magic continues with a visit to the Design Centre, where clients can explore materials, discuss ideas and experience their 3D design in immersive virtual reality. It’s a seamless, joyful process designed to take the stress out of landscaping and replace it with excitement and confidence.”
What’s more, Bannister Hall’s visionary approach includes an impressive finance offer from 0 per cent APR, making highend garden transformations more accessible than ever.
Homeowners can spread the cost of their bespoke outdoor creations without compromise, enabling them to invest in a space that will enhance their lives for years to come.
But Bannister Hall’s ambition does not end with the physical. Alongside the launch of the Landscaping Design Centre, they are also unveiling a new national e-commerce platform: everythingplants.co.uk. This beautifully curated site offers over 40,000 plants species consisting of hedges, trees and shrubs, all available for delivery direct to the door –a digital garden of Eden at your fingertips. What’s more, everythingplants.co.uk provides an amazing resource of plant information that not
only helps you find the plants, hedges, shrubs and trees you desire, but educates visitors with planting guidelines, growth rates, multi-buy deals and seasonality pre-ordering availability.
Imagine, for instance, buying 30 metres of perfectly manicured instant hedging, custom-sized and competitively priced and having it delivered to site within the week.
Or selecting rare and exotic trees, once the preserve of specialist nurseries, to arrive
‘The journey begins with a home site visit by a skilled professional. From there, the magic continues with a visit to the new Design Centre’
ready to grace your garden.
With Everything Plants, the possibilities for creating a unique and breathtaking garden are endless, no matter where you are in the UK.
In a world where our outdoor spaces have never felt more precious, Bannister Hall’s innovations arrive at the perfect moment. They have elevated garden design to the same level
of artistry and attention once reserved for the interiors of our homes. The message is clear –your garden deserves nothing less than the finest craftsmanship, the widest choice and the most visionary design – all under one trusted roof.
With their unrivalled expertise, pioneering spirit and passion for the great outdoors, Bannister Hall is not merely responding to demand, they are setting a new gold standard in garden design and supply. For homeowners with a vision, whether grand or intimate, the future of landscaping has officially arrived. Full written contracts, bills of materials, project management, expert horticulturalists and recommended award winning installers, are all found under one roof at Bannister Hall Landscaping Supplies. Welcome to the new era of outdoor living. Welcome to Bannister Hall.
sales@bannisterhall.co.uk
bannisterhall.com
Business Hours
Monday to Friday: 7.00am - 5.00pm
(Bank Holidays: Closed)
Saturday and Sunday: Closed
Bannister Hall
Potter Lane, Higher Walton Preston PR5 4EN 01772 877087
DISCOVER REFINED LUXURY
Luxury menswear boutique Scruples unveils a second location in Whalley, showcasing world-class designer labels in an elegant new setting designed for modern, discerning shoppers.
Menswear retailer
Scruples has opened a striking new boutique in the heart of Whalley, bringing its curated mix of designer fashion to King Street. The opening follows two-and-a-half years of careful planning and an extensive renovation that has transformed the space into a sleek, marble-tiled destination for high-end menswear.
The Whalley boutique marks an exciting new chapter for the family-run brand, which has earned a strong following from its original store in Barrowford. The new location reflects a bold evolution in both style and strategy, underpinned by a more dynamic buying model.
Scruples Manager Tom Orrell explains: “This has been over two years in the making and it’s fantastic to finally be here. The Whalley store is really a product of the changes we made a couple of years ago in the way we buy, what we buy and the frequency that we buy.”
That evolution is evident in the labels now found in Scruples’ collections. Known for securing
Photography: Kirsten Platt
rare and desirable brands, the boutique remains the UK’s only independent menswear retailer to offer DITA, ultrapremium sunglasses crafted from Japanese acetate and titanium. The exclusive Tom Ford Icon collection and Zegna also feature in the growing eyewear portfolio that features alongside an impressive line-up
of world-renowned menswear names including Loro Piana, Canali, Jacob Cohen, Herno, MACKAGE, Filippo de Laurentiis and Tramarossa. Many of the pieces are exclusive – the result of strong brand relationships cultivated in European fashion capitals.
“We spend a lot of time visiting Italy, Paris and London building
‘We spend a lot of time in Italy, Paris and London building relationships with our brands in order to secure exclusive, limited-edition pieces’
relationships with our brands in order to secure exclusive, limited-edition pieces,” explains Tom.
A standout interior design enhances the luxury experience. Custom shelving, atmospheric lighting and highquality finishes make the boutique as visually refined as its fashion-forward collections. Along with its Barrowford store, Scruples remains a proud family business, led by founder Stephen Collins, his son-in-law Tom and daughter Maxine, who joined in a senior role in December. Together with team members Lauren and Elaina, they continue to grow the brand while maintaining a personalised, boutique feel.
With its new Whalley location already attracting style-savvy visitors, Scruples has cemented its place as one of the most distinctive and forward-thinking independent menswear retailers in the UK.
Scruples 1 King Street Whalley BB7 9SP 01254 311805
It is testament to Michelle Berkin’s enduring, elegant sense of style that her fashion business continues to go from strength to strength. Photography: Kirsten Platt
Michelle b, in the heart of Barrowford, has from the outset, been renowned for its classic worldwide brands.
Today the likes of Weekend Max Mara, Riani, Vilagallo, Marc Cain, Hale Bob and Moschino feature in the michelle b portfolio.
Despite changes in trends, over the years Michelle has continued to wow customers with her diligent choice of personally
selected stock: “When I first started out, I used to go to Paris and London to buy but now most of the European fashion houses have bases in London.
“Back then customers would come to michelle b for a really special ‘black tie’ dress. We stocked Jenny Packham, Roland Mouret and Missoni – all the top labels.
“It was very much investment dressing and while that still remains, today ladies want their outfits to work a lot harder –they buy a beautiful dress that can be worn with heels or trainers – that will take them to the races or out to supper with friends,” explains Michelle, who previously spent 20 years as a textile designer.
“I had intended to go into
interior design but that all changed when my husband Kevin bought me the Barrowford shop as a surprise. He just gave me a set of keys and I spent nine months restoring it.
“It just lent itself to fashion –I did all the interior design and we had a fantastic opening night with doormen in red tuxedos and a band!”
‘Next year Michelle will be celebrating her landmark 21st anniversary – and no doubt will be doing this in style!’
Fast forward two decades and Michelle can’t believe just how successful her venture continues to be: “I still have some of my original customers – they are very loyal. The shop has become a real social hub. Some customers will just pop in for a chat and a coffee, which is lovely.”
‘I can’t believe how quickly the time has flown by – it’s been an incredible journey!’
Michelle and the six-strong michelle b team have been joined more recently by Liv Holden. As well as being instrumental in developing the michelle b social media platforms and PR side of the business, Liv ensures that the website is kept right up to date with the latest arrivals into the store.
Next year Michelle will be celebrating her landmark 21st anniversary – and no doubt will be doing this in style!
“You see other shops closing, but we are thriving and I am very grateful for that. I can’t believe how quickly the time has flown by – it’s been an incredible journey!”
Michelle b 2/3 King Edward Terrace Gisburn Road Barrowford BB9 8NJ 01282 605060 michellebshop.co.uk
Over the last 50 years we have worked closely with our clients to produce high quality and creative printed products to enhance their business. It is our mission to support and guide our clients from project concept to completion always exploring quality, creativity, sustainability and innovation for all our high-end luxury, hospitality and leisure clients’ facilities across the UK and Europe. We always print responsibly, making sure that our activities don’t have an adverse effect on the environment.
SPARKLING GESTURE…
Whalley-based jewellers Sarah Layton played a standout role at this year’s prestigious Obsession 25 event, held at Northcote. As one of the main sponsors, the family-run boutique created and donated a dazzling, bespoke necklace that helped raise an impressive £77,000 for the industry charity Hospitality Action.
The fine jewellery piece, a platinum fine chain lariat-style necklace, features a diamondset rondel with a drop chain
Respected jewellers Sarah Layton once again created a stunning, hand-crafted necklace for this year’s Obsession, raising funds for Hospitality Action with a unique, wearable piece
leading to a sleek oblong, diamond-set platinum bar.
Designed to be effortlessly elegant and universally wearable, it reflects Sarah Layton’s ethos of combining
craftsmanship with contemporary design.
“When designing the piece we wanted it to have universal appeal and the winner, who collected it from the store, is
‘The first floor now houses Pandora and the hugely popular Nomination collection’
absolutely delighted with it!” explains Leanne Rogers, who created the design for the necklace.
The piece was auctioned by sealed bids across the 16-night gastronomic event, with guests invited to place generous offers to secure the exclusive piece. The design process, which began in late 2024, showcases the craft and attention to detail for which Sarah Layton jewellers has become renowned.
Made by in-house master goldsmith Anthony Meade, who has over 40 years’ experience,
Photography: Kirsten Platt
Photography: Kirsten Platt
Photography:
Kirsten Platt
the necklace was first produced as a prototype to perfect the proportions and finish.
Platinum gives the necklace a sophisticated texture, making it equally at home paired with eveningwear or more casual outfits, as Leanne explains: “We were mindful that this needed to be something guests genuinely wanted to win. A timeless, elegant piece with a contemporary edge – something that could be worn for years and loved every time.”
Creating unique, meaningful pieces is a hallmark of Sarah Layton’s approach, particularly when it comes to jewellery remodelling.
“We do a lot of re-modelling of jewellery as clients often have sentimental pieces that they have been given or inherited. Re-modelling them into something they love is a great opportunity,” says Leanne.
Clients visiting the Whalley boutique for a consultation are guided through an engaging and creative process. After an initial meeting and discussion, Leanne and the design team produce sketches or digital renderings. CAD 3D images are then developed, giving clients a realistic visualisation of the final piece.
Gemstones – either from the original item or newly sourced –are carefully selected and if required, a 3D resin model of the piece can be printed at a specialist studio in Birmingham. “It means clients can actually see and try on the design,
‘It means clients have something totally unique to them when they have something remodelled or designed by our team’
getting a true sense of its size and proportions before we create it in precious metal and gemstones. It’s a chance to make something totally unique and deeply personal,” Leanne adds.
Sarah Layton is no stranger to working with the best in the jewellery world. The Whalley boutique is home to renowned international brands and most recently, they’ve introduced the stunning work of Italian
designer Annamaria Cammilli to their curated collection.
Leanne had the pleasure of meeting Annamaria in Florence and describes the collection: “They are like miniature works of art – very wearable and available in eight different shades of gold.”
Having recently refurbished the first floor of the Whalley store, Sarah Layton is delighted to welcome the iconic Pandora collection back: “The first floor now houses Pandora and the hugely popular Nomination collection,” adds Leanne.
Established 15 years ago, Sarah Layton continues to bring world-class jewellery design to the heart of the Ribble Valley, combining international sophistication with warm, personal service. Whether it’s a custom-designed treasure, a sentimental piece reimagined or a statement from a global design house, Sarah Layton remains dedicated to creating pieces that truly sparkle.
Photography: Kirsten Platt
Photography: Kirsten Platt
Photography: Kirsten Platt
Photography: Kirsten Platt
Sarah Layton
RELAX, RECONNECT & ENJOY
Goosnargh Lodge Park, tucked away just outside the historic village of Goosnargh, is a place where thoughtful design, rural tranquility and lifestyle aspirations all come together. Following the launch of their brand-new website in April, now is the perfect time to introduce this exceptional destination to readers of Live Ribble Valley.
Once home to a golf course that opened in 2005, the site remained dormant during the uncertainty of the pandemic. In 2021, a new chapter began when the land was acquired with a vision to repurpose its potential. The result is something that feels both considered and connected to its surroundings.
Goosnargh Lodge Park has been developed with meticulous care, balancing quality infrastructure and bespoke design while keeping the natural beauty of the landscape at the heart of the project. From the outset, the aim was clear – to create a timeless sanctuary where owners can relax, reconnect and enjoy the peace and space that the countryside offers.
In the heart of the Ribble Valley, where gently rolling hills meet timeless charm, a new opportunity for modern countryside living has quietly taken shape
Central to the appeal of the park are the lodges themselves. Each one is hand-built to exacting standards and created in partnership with leading manufacturers to ensure every detail is just right. No two plots are the same, and this variety is matched by a flexibility that appeals to a broad and growing audience.
These lodges are ideal for retirees seeking a manageable, stress-free lifestyle without compromising on quality. They also suit those looking to gain a foothold in this stunning part of the world, surrounded by green space and some of the county’s finest scenery.
The lodges are contemporary, constructed in line with
‘Each lodge is hand-built to exacting standards and created in partnership with leading manufacturers’
British Building Standards (BBS) ensuring they are energy-efficient, with large picture windows and materials chosen to complement the natural palette of the park. The standard of finish throughout reflects an ambition to offer something above and beyond the norm. These are not holiday cabins or hastily built prefabs – they are stylish, comfortable lodges designed to last and adapt to changing needs.
There is a 52-week holiday licence, which offers the freedom to visit and enjoy the lodge throughout the year, without the restrictions that can often apply in more seasonal developments. Whether it becomes a weekend escape, a longer-term base or a semipermanent retreat, the park’s flexible arrangements are designed with modern life in mind.
Beyond the lodges themselves, the infrastructure of the park has been developed with equal attention to detail. From roadways and landscaping to individual plot services and planting schemes, every decision reflects a commitment to quality and care. There’s
a sense of spaciousness and privacy, yet also a natural flow and cohesion across the site.
The result is a park that feels settled, not sterile –a living, breathing part of the landscape that respects its surroundings and invites nature in.
Sustainability plays a central role in the development too. All exterior cladding on the lodges is made from 100 per cent recycled materials. Solar panels are in the pipeline to further reduce the park’s environmental footprint. Electric vehicle charging points are being introduced to meet future demand and the landscaping strategy includes wildflower planting to support biodiversity. These aren’t token gestures – they’re part of a wider ethos that aims to tread lightly and protect the beauty of the countryside for years to come.
The lifestyle on offer here is one that many aspire to but few achieve. Morning walks
through peaceful lanes, afternoons spent exploring local pubs such as the charming Ye Horns Inn, alternatively, enjoy a leisurely stroll to neighbouring Mrs Kirkham’s Farm Shop and spend evenings gazing out at open skies –this is a place to relax and breathe again. For many, it’s a way of escaping the noise and pressures of urban life
or grand statements. It’s about thoughtful design, long-term vision and getting the fundamentals right. It speaks to people who value quality and independence, who want somewhere they can truly call their own without compromise. The team behind the park are local, passionate and hands-on. They’re not part of a faceless national chain.
‘Goosnargh Lodge Park offers not just a change of scenery, but a change of pace’
while staying within easy reach of friends, family and amenities. With excellent local produce, a strong sense of community and access to some of Lancashire’s most scenic routes, Goosnargh Lodge Park offers not just a change of scenery, but a change of pace. There’s something quietly compelling about this project. It’s not about making noise
They’re here, on site, involved –and that shows in every aspect of what’s been built so far.
Of course, the best way to understand what makes Goosnargh Lodge Park special is to experience it for yourself. A visit brings everything into focus – the space, the views, the finishes, the calm. Later this summer, the team will be hosting an open day to
showcase the lodges and share the vision with prospective buyers and curious locals alike. It’s a perfect opportunity to explore what could be a lifechanging move.
In the meantime, the website offers plenty of useful information and a glimpse into what’s already creating a buzz among early visitors. With a strong start to initial sales and enquiries growing each week, it’s clear that Goosnargh Lodge Park is striking a chord.
To arrange a private tour or learn more, visit the website or call 01772 211211. This could be the start of something very special.
Imagine stepping into a world of education where rigorous academic endeavour is fused with vibrant cultural life and 21st century skills.
Westholme isn’t just a place for examinations, it is an environment where young minds are developed into well-rounded individuals, ready to meet the world’s challenges with confidence, character, ambition and a sense of purpose.
From Prep Reception through to the INSPIRED Sixth Form, Westholme’s mission is crystal clear – to inspire every pupil to achieve their personal best through academic excellence, exceptional pastoral care and a rich breadth of opportunity.
Westholme cultivates a joy in learning so pupils strive for excellence in order to achieve their personal best
By embedding serious fun into the educational journey, Westholme cultivates creativity, responsibility and joy in learning. The result? An education that students love and remember for a lifetime.
At the core of Westholme’s success lie two powerful values: work hard and be kind.
At Westholme pupils are encouraged to pursue excellence with determination, to face
challenges with courage and to take pride in giving their very best. Through this mindset, students understand that resilience and effort are key to meaningful success and lifelong fulfilment.
But excellence alone isn’t enough. Westholme places equal importance on kindness, empathy and respect – these traits are woven into daily life. Westholme is a place where
‘Students understand that resilience and effort are key to meaningful success and lifelong fulfilment’
young people lift each other up and individuality is celebrated. Reflecting on his first year, Principal, Paul Taylor says: “There is no such thing as a ‘typical’ Westholme student. They continually inspire me with their individuality and kindness. Whether excelling in academics, the arts, sport or leadership, each pupil has contributed to the vibrant and forward-thinking family that makes Westholme so special.”
DISCOVER WESTHOLME
To see what makes Westholme so special, prospective families are warmly invited to attend one of Westholme’s Open Evenings in the autumn term. These events offer the perfect opportunity to explore the exceptional facilities, meet its passionate staff and hear directly from current students about life at Westholme. With tailored tours and a chance to discover the unique spirit of the school, Westholme looks forward to welcoming the next generation of pupils and their families into the thriving community.
Come and see for yourself. Westholme can’t wait to welcome your family.
Westholme School Wilmar Lodge, Meins Road Pleasington BB2 6QU westholmeschool.com
BUILT TO LAST
LANX is dedicated to creating proper shoes, handmade and built to last, for men and women
LANX takes pride in designing unique and robust footwear for any occasion, in which their customers work hard and play hard. Obsessive attention to detail has seen LANX create their own unique design DNA, with each shoe stamped with the Lancashire rose or the ballsy British white bull. The start of LANX traces back to 26th July 2016. Marv, LANX founder, received a letter that inspired him to roll up his sleeves and take a six-month adventure, the purpose of which was to have the best time of his life and to learn everything he could about making proper shoes. Fast forward to May 2018 and LANX went live, offering a small collection of footwear. The early days were hard work but fun. Marv promoted LANX on market stalls, around the North West of England, doing the hard yards, devoted to meeting customers and learning how to refine their shoes and
perfect the LANX service. Since then, the company has grown steadily and now boasts a small but dedicated team who believe that craft, quality and customer service underpin everything they do. The team likes to challenge the norm, take risks and make a statement. Although they take inspiration from English footwear past, they have a firm eye on the future and are busy forging their own piece of history. In addition to their own Lancashire factory and repairs workshop they are proud to work with other UK partners and overseas footwear factories. LANX is firmly invested in expanding their British manufacturing and working with some of the finest material suppliers in the UK and around the world.
‘Say hello to Honey, a brand-new colourway to sweeten up the 365 Collection’
The desire to manufacture products in Britain extends beyond footwear, with belts, bags, scarves and wallets made in Lancashire, socks made in Leicestershire and clothing sewn in the Midlands – with much more to come.
Based in the quaint village of Whalley in Lancashire, located in the beautiful Ribble Valley every member of the team is proud to come from this hardworking part of the world, which has a rich footwear history. Around here people are personable, passionate and upbeat. Lancashire is LANX’s home, but they still like to venture further afield and now boast a shop in Manchester’s buoyant Northern Quarter. The team also attends 40 of the finest UK events each summer, delighted to meet customers face-to-face.
TIME FOR A WANDER –INTRODUCING ‘HONEY’ AND ‘ANTHRACITE’
‘Time For a Wander’ is a celebration of Lancashire, its beautiful rolling hills and the hazy snapshot of spring and summer here at LANX. Members of the team are welcoming in the season ahead with two new colours, ‘Honey’ and ‘Anthracite’, available in both men’s and women’s styles.
To celebrate these new colours LANX headed out on an adventure of their own, visiting some of their favourite places for a potter around – the famous Spring Wood bluebell fields, Pendle Hill and Little Oakhurst – all with old friend Jack the black Lab in tow. So, whether you’re taking the dog for a walk, trekking through the Forest of Bowland or just opting for the long route to the shop, the 365 Collection has got your back for when it’s ‘Time For a Wander’.
Say hello to Honey, a brandnew colourway to sweeten up the 365 Collection. Crafted from light brown, full-grain oiled nubuck leather, Honey brings a warm, vibrant tone that feels right at home on sun-soaked walks, pub garden plans or countryside detours. The waxed finish gives it natural water resistance, while the rich texture adds depth and personality.
Stylish, practical and built to wear-in beautifully.
‘Anthracite brings a deep, rich tone that is full of character – somewhere between dark grey and muted green’
Right alongside Honey, Anthracite brings a deep, rich tone that is full of character. With a unique tone somewhere between dark grey and muted green, it’s a durable full-grain leather that’s made to handle the everyday graft for which the 365 Collection is known. The more miles you put in, the better it looks, developing a unique patina that reflects every step, scuff and story.
Anthracite adds a sharp edge to the collection’s all-terrain practicality.
You’ll find these new tones stitched into four of LANX’s best-loved 365 styles:
Ribchester – The classic men’s Chelsea boot. Clean lines, slip-on ease available in Honey and Anthracite.
Pendle – A men’s brogue derby boot for when you want function and flair. These will be available in Honey.
Hothersall – A women’s brogue Chelsea with all the charm and zero fuss. Available in Honey and Anthracite.
Edgworth – A sleek Chelsea
boot, made for women who appreciate durability and versatility. Available in Honey and Anthracite.
All styles in this collection come equipped with a durable trekkinginspired Vibram Ghiaccio soles for extra traction, support and stability, a water-resistant finish and that lightweight out-of-the-box comfort with little breaking-in time. Through dappled woodland, rural paths and weekend escapes, the LANX 365 Collection was built to take it all on. This launch isn’t just a colour update, it’s a nod to the folks who love the 365 Collection for what it is – a staple for those who don’t simply sit still.
lanxshoes.com
SAY IT WITH FLOWERS…
This year, The Flower Shop Clitheroe is proudly celebrating 30 blooming brilliant years of bringing beauty to life through flowers
Renowned throughout the Ribble Valley, Jim, Linda and their talented, inspirational team have become essential partners in life’s most important moments – weddings, goodbyes, anniversaries or … just because. With a stunning selection of fresh and artificial flowers, foliage, plants and unique giftware, every visit to the shop or their beautiful website promises something special.
As a NAFAS demonstrator Linda’s creative influence reaches far beyond Clitheroe, her floral artistry is featured in spectacular seasonal events held throughout the country. This November, Linda will also host a special charity demonstration in Clitheroe
supporting the MND Association and the Cystic Fibrosis Trust.
Their seasonal workshops continue to inspire budding florists of all ages and private classes are adding joy to birthdays, hen parties and baby showers alike.
With Northcote entering an exciting new chapter, they are excited to grow with them in both creativity and collaboration.
As the Flower Shop turns 30, they remain as committed as ever to staying ahead of trends, offering eco-conscious options and delivering bespoke floral designs with the care and personal service you’ve come to expect.
Because really, there’s nothing that can’t be said with flowers. When you send flowers, it says everything.
Sometimes, it’s good to have a little luxury and a quiet moment to relax, breathe and let go. At Gilpin, our Spa Suites and Spa Lodges are designed to give you just that. Unwind in the luxury of your own private spa, away from it all.
MAGICAL MINI MOONS
Designed for pure indulgence and relaxation, these huge suites are perfect for mini moons, holiday moons, baby moons, recovery moons – any moons! During your three night ‘moon’, we’ll make sure every moment feels special, with Champagne (of course), spa hampers, spa treatments, Pure Lakes Experiences (creating your own bespoke products), and both Michelin-starred and pan Asian dining.
THE GILPIN EXPERIENCE
Nestled in the beauty of the Lake District, each Spa Suite and Spa Lodge offers comfort, privacy and time to really relax. We’ll take care of everything – so you can rest, recharge, and feel a little more like yourself.
NOURISH YOURSELF WITH A LITTLE LUXURY
A SPECIAL JOURNEY…
John Critchlow Showroom Manager at Prestons Wilmslow tells us about his experience working with Patek Philippe
Patek Philippe expert John Critchlow reveals his favourite Patek Philippe collection and offers his advice on how to choose your own, or a loved ones’ timepiece. What do you enjoy most about working at Prestons Wilmslow and with Patek Philippe?
I first joined Prestons over a decade ago and have had the pleasure of working as Showroom Manager at Prestons Wilmslow and with Patek Philippe for a number of years now. I have always admired the attention to detail and the craftsmanship offered in the Patek Philippe collection – it’s remarkable. It is hard to choose just one thing I enjoy, but I would have to say seeing the genuine excitement our clients have when they explore the brand for the first time, or even collections or models they perhaps haven’t considered or viewed previously – it is a real testament to the quality, artistry and diversity of Patek Philippe.
For me, the connections and relationships the team and I build with our clients are so rewarding. The journey to purchasing a Patek Philippe is such a special one, whether it is to commemorate a particular occasion or a milestone, often the time in our showroom and with our team becomes part of the celebration and part of the memory.
Do you have a favourite Patek Philippe collection or perhaps a specific model or reference? The timepiece I find myself returning to again and again are watches with complications. They feature so many wonderful styles, functions and aesthetics. The models are so varied and versatile, I have recommended them to so many of my clients and keep discovering new combinations I love. From Annual Calendars, to Chronographs, from
‘We are happy to take as much time as needed to find the perfect watch for each of our clients’
Dual Time zones to a classic World Time, each is offered in a wide selection of both modern and classic sizes as well as colours. I genuinely believe these timepieces offer something to suit any taste or style.
I especially love the Patek Philippe Ref. 7121/200G-001. This is a ladies moon phase with Patek Philippe’s smallest complicated movement. It offers a classic and comfortable profile in 18ct white gold and complementing sapphire blue alligator leather strap. I particularly love the correlation of the blue sunburst dial, and the diamond lined bezel, which remind me of colours of the night sky. For me, this
watch just has that perfect balance of intricate mechanics and modern aesthetic that Patek Philippe does so well and in my opinion really captures what the brand is all about. It is a timeless classic and would be perfect worn for any special occasion. How would you advise a client who is looking to buy a Patek Philippe timepiece? To buy your Patek Philippe timepiece is an exciting and personal experience – one that is about more than just acquiring a watch. It’s about finding a timepiece that matches your tastes, lifestyle and values. If you are new to Patek Philippe, I would recommend learning about the brand’s history, its
‘The journey to purchasing a Patek Philippe is such a special one, whether it is to commemorate a particular occasion or a milestone’
commitment to craftsmanship and timeless design.
We would then explore your preferences: are you drawn to an intricate Grand Complication like a perpetual calendar, or do you prefer something classic like the Calatrava? Once we understand what is important to you, we can find the perfect watch for your own style.
It’s also helpful to consider the long-term aspects of your purchase. Patek Philippe timepieces are made to last for generations, so I would always encourage our clients to think about the model’s potential for personal significance –whether you are starting the tradition of your own heirloom or simply as a piece you’ll enjoy wearing daily.
What makes the Prestons Wilmslow experience so special?
Prestons Wilmslow is a beautiful showroom and the team and I feel incredibly lucky to work in such a welcoming and comfortable setting. The team and I will always make suggestions and introduce collections that may not have been considered before, we are happy to take as much time as needed to find the perfect watch for each of our clients, whether they are viewing the collection for themselves or looking for a gift for a loved one. Patek Philippe watches are built to be worn and cherished for generations, as such they make excellent gifts for these once-in-a-lifetime occasions.
If you have an enquiry regarding the Patek Philippe collection, please contact our team online, by telephone on 01625 416330 or visit us in-store. The team and I look forward to welcoming both new and existing clients to our showroom.
For further information please visit: prestonsdiamonds.co.uk /patek-philippe
ENTICINGLY ELEGANT
Overlooking a tranquil garden square and combining the comfort of a private club with all the allure of the grand hotels of the jazz age, is the luxurious Beaumont Mayfair
The Beaumont Mayfair is an independent, two-Michelin key, five-star hotel in central London, brimming with the vibrant charm of its central London neighbourhood.
The hotel has been a beacon of quiet luxury since 2014 and its chic Art Deco interiors have recently been refurbished and refined by legendary New
Contemporary chic defines the mood, but never at the expense of warmth and genuine comfort. The sense of elegance here is effortless, bold, beautiful and seductive. The rooms and suites are airy, light-filled, modern and designed with guests’ every comfort in mind, featuring large hallways for additional privacy, ample wardrobes and sleek Art Deco bathrooms. Each room is styled for individuality, with a unique selection of original prints, books and paintings, creating a home away from home feel at one of the capital’s most prestigious addresses. Exuding elegance and generous proportions, the stunning Junior Suites offer a refined retreat, boasting their own unique charm. Thoughtfully designed for comfort and
York designer Thierry Despont, including the 101 elegant rooms and suites.
sophistication with a stylish seating area, dedicated dressing spaces and luxurious marble bathrooms, evoking the ambience of a private, period apartment in the heart of London. For additional comfort, some feature their own private terrace overlooking Brown Hart Gardens and the Mayfair skyline.
For a truly luxurious stay, the one-bedroom Signature Suites provide ample space for entertaining, meetings or simply relaxing. With their soft colour palettes and luxurious finishes, these suites are ideal for longer stays in the capital, or families looking to explore the city.
High above Brown Hart Gardens, with views across the rooftops of Mayfair from its expansive terrace, The Beaumont Mayfair’s Presidential Suite – the Roosevelt Suite – is gloriously
comfortable and completely private, decorated in an understated, opulent Art Deco style, with bespoke rugs, luxurious silks and rosewood furniture. Tranquil and light, the Roosevelt Suite has a large
three-bedroom suite, extended to occupy a self-contained wing of five bedrooms, or even the entire fifth floor, making it perfect for large family groups or total privacy.
For a one-of-a-kind stay in
‘The Beaumont Mayfair is tailored for individuality, wrapped up in an untamed spirit of adventure’
sitting room with a well-stocked bookcase and a working fire for chilly evenings, as well as a handsome eight-seater dining room with a pantry kitchen and a regularly refilled bar cabinet. French doors open from the sitting room and the corner bedroom on to a wide outdoor terrace, which is perfect for al fresco dining, drinks and sunbathing.
The Roosevelt Suite has been cleverly designed so that it can be configured as a one, two or
the heart of Mayfair, choose ROOM, a unique suite that occupies a giant semi-abstract sculpture by the world-famous artist Antony Gormley. An alluring, mysterious space, its creation allowed the artist to ‘sculpt darkness’, encouraging guests of this one-bedroom suite to enjoy a meditative moment of withdrawal from the busy world outside.
Gormley’s ROOM is both a monumental cuboid sculpture based on the artist’s body and
an architectural extension to the hotel. The interior, entirely clad in dark fumed oak, is approached by nine white marble steps through a black velvet curtain from a strongly contrasting white marble bathroom. Adjacent to ROOM is a sitting room with large hallway and bathroom, decorated, like all the rooms in The Beaumont Mayfair, in a discreet Art Deco style. The Beaumont Mayfair offers sophisticated dining at all hours and for all occasions. Under the direction of Culinary Director Lisa Goodwin-Allen and Executive Chef Brendan Fyldes, The Beaumont Mayfair offers seductive seasonal menus, served with a modern twist. Named after the surrealist artist whose painting hangs pride of place behind the bar, Le Magritte Bar is the place to see and be seen. Indulge your curiosity with expertly curated
classic and signature cocktails, in a setting that exudes urban cool and cosmopolitan flair. The private, secluded terrace is a hidden oasis to enjoy seasonal menus al fresco, or Havana cigars from the hotel’s enviable collection.
The Gatsby Room is a symbol of timeless elegance, understated luxury and genuine British hospitality. Serving food and drinks throughout the day, including a delicious, awardwinning afternoon tea, it is the perfect spot to hang out, amidst cosy sofas and hidden doorways yet to be discovered. This September, The Beaumont
Mayfair will unveil its new signature restaurant, Rosi, an exciting new chapter in the hotel’s culinary story. Rosi will offer a spirited interpretation of modern British dining, rooted in seasonality and British provenance, brought to life through Lisa’s signature style of imaginative and technically assured cooking.
exceptional flavour and provenance. Desserts will bring a touch of theatre, from flamed seasonal sponge with custard to build-yourown sundae. The Mayfair Millionaire’s Tart is Lisa’s take on a loved dish, with a knowing nod to the affluence of the restaurant’s Mayfair location.
‘Rosi will offer a spirited interpretation of modern British dining, rooted in seasonality and British provenance, brought to life through Lisa’s signature style’
Lisa will reimagine classics with a playful, creative attitude. The result will be a menu of wit, warmth and tableside theatre. Seasonal signature pies are designed to be showstoppers, joined by old-fashioned pork pie that pays homage to traditional British favourites. Steaks are impeccably sourced, featuring standout cuts of English wagyu, Lake District beef and heritage Hereford herds, all chosen for their
In addition to Rosi, Lisa’s influence will extend to The Beaumont Mayfair’s three elegant private dining rooms. With their art-deco styling, these versatile rooms seat from 10 to 45 people, or up to 60 standing. If you have something to celebrate – be it a significant birthday, a cocktail party, baby shower, your big day or simply a family get-together The Beaumont Mayfair will be on hand to take care of every tiny detail. Small, but perfectly formed, the spa at The Beaumont Mayfair is one of London’s best-kept secrets. Whether you are looking for a particular treatment, or a rejuvenating day of pure indulgence, the spa menu features a myriad of treatments curated to calm the mind and soothe the soul.
A haven in which to totally unwind, amenities include a private hammam, steam room, sauna, ice bar and gym. Quiet luxury and traditional elegance are mandates here –this pocket-sized spa is the perfect spot to steal away time on your own.
The Beaumont Mayfair is tailored for individuality, wrapped up in an untamed spirit of adventure. A work of art that is irreverent, inventive and intriguing. A destination for those who dare.
Tucked between mountains and Loch Torridon on Scotland’s west coast, The Torridon is one of the UK’s most spectacular luxury escapes. A former hunting lodge built in the 1860s, The Torridon has since been lovingly restored into a fivestar bolthole by owners Dan and Rohaise Rose-Bristow.
As the UK’s most northerly five-star hotel, The Torridon offers a truly unique Highland experience. Recently voted The Best Place to Stay in Scotland, it invites guests to embrace the stillness and splendour of the Highlands off-season – when the hotel turns it on, a time of crackling fires, whisky sampling,
Here’s a fantastic chance to win a three night stay at The Torridon, a luxurious Highland hideaway famed for its fabulous food and stunning scenery
dramatic landscapes and unforgettable hospitality.
Guests can choose from 18 uniquely designed rooms and suites in the main hotel, and a further 12 in The Stables, or the new Chestnut Cottage for a private getaway.
The Torridon offers an array of outdoor activities including
guided tours of lochs and glens, stargazing experiences, clay pigeon shooting, sea kayaking, mountain biking, gorge scrambling and archery, which can be encapsulated into off-season itineraries curated by the hotel.
The prize includes dinner in 1887, the hotel’s fine-dining
‘The Torridon offers an array of outdoor activities including guided tours of lochs and glens, stargazing experiences, clay pigeon shooting, sea kayaking and mountain biking’
HOW TO ENTER
restaurant, where Head Chef Danny Young leads the kitchen. A rising star in British gastronomy and a finalist in the prestigious National Chef of the Year competition, Danny is known for his boundary-pushing approach and deep-rooted commitment to sustainability. He began his career as an apprentice at Northcote, where he rose through the ranks to become Head Chef, honing his skills in refined, seasonal cooking. His menus at 1887 and Bo & Muc brasserie showcase Scotland’s rich natural larder, with ingredients sourced from the estate’s kitchen garden and trusted Highland suppliers.
thetorridon.com
To win a three-night stay for two at The Torridon, including breakfast each morning and dinner on one evening in 1887, scan the QR code and answer the following question: What is the name of The Torridon’s very own whisky?
Terms & Conditions:
Impeccable independent hotels, rooted in their locale, offering unforgettable stays, dining, and spa experiences — yours to enjoy or gift with PoB Hotels vouchers. pobhotels.com open the door to inspiration
CRAFTED FOR CELEBRATIONS
An exciting new development is on the horizon. The Louis Roederer Rooms are set to offer an even more elevated experience for weddings, milestone celebrations and private events from January 2026
Perfectly suited for smaller, more intimate gatherings from just eight to 60 guests, the Louis Roederer Rooms offer a rare opportunity to combine exceptional food, fine wine and personalised service in a beautiful countryside setting. These spaces have always appealed to those with a passion for quality and detail, but a fresh chapter is about to begin. The upcoming transformation will introduce a dedicated space for entertainment and dancing, marking an exciting new addition to what Northcote can offer.
With this investment, wedding guests will move effortlessly from a civil ceremony, into
a Michelin-starred dining experience and on to a joyful evening of dancing and
celebration. Each part of the occasion will unfold in its own exclusive area, with a private entrance, bar, dancefloor and restroom facilities offering complete comfort and privacy. The food and drink experience at Northcote is at the heart of every event. A typical wedding might feature a Louis Roederer champagne reception, accompanied by three beautifully presented snacks during the welcome period or photography session, followed by a four to five-course gourmet menu tailored to all dietary needs.
For other celebrations, bespoke or private dining menus can be created by chef patrondirector Lisa Goodwin-Allen, offering the same exceptional quality and attention to detail. The wine list – from thoughtfully chosen house wines to exceptional vintages – is curated to pair perfectly with each menu. A champagne toast is also included as part of the wedding experience, designed to accompany either a celebration cake or, for those who prefer savoury
The Louis Roederer Courtyard and outdoor space
The main Louis Roederer Entrance
indulgence, a carefully curated cheese course.
For those wishing to stay overnight, 26 luxurious bedrooms are available and can be added to any event package. Extending your celebration with an overnight stay allows guests to fully relax and enjoy every moment without the worry of travel.
As Northcote looks ahead to 2026, the future of the Louis Roederer Rooms marks a new era for bespoke events of all kinds – from weddings and anniversaries to birthdays and private celebrations.
With the introduction of dynamic new spaces, paired with Northcote’s signature excellence in food, wine and service, it will become an even more exceptional destination for those looking to create unforgettable moments.
‘Each
part of the occasion will unfold in its own exclusive area, with a private entrance, bar, dancefloor and restroom facilities offering complete comfort and privacy’
New wedding layout in the newly extended Louis Roederer Rooms
The inside of the Louis Roederer Rooms (artists impression)
SUPER HOMES FROM START TO FINISH
Zara Moon Architects, reveal their unique in-house design, planning and build strategy that creates a seamless journey from concept to completion
Zara Moon Architects have developed a reputation as being the go-to practice for bespoke designs, achieving planning success on sensitive sites and delivering high quality builds.
“Clients approach us to undertake the whole project with the benefits of working with one team throughout the lifecycle of the project. It ensures communication and quality control can be maintained throughout the construction stage always ensuring the client’s original objectives are met,” says Paul Beneduce Managing Director.
“The business has evolved from being an architecture practice to delivering a turnkey service from design, achieving planning approval through to completion including tendering, project management and administering the building contract in order to deliver and manage the construction stage.”
Our team have expertise to cover every aspect of a development project all provided collaboratively inhouse including architecture, planning consultancy, building regulations, tendering, project management, interior design and contract administration.
“Zara is both an RIBA Chartered Architect and our in-house Planning Consultant which is a unique combination of skills within the same practice. Planning strategy
begins from day one and is integrated within our design process,” explains Paul.
Director Zara Moon, adds: “Eighty per cent of the projects we have worked on over the last eight years are on sensitive sites and as we are passionate about achieving solutions for our clients, the business naturally developed its own specialism for achieving ‘impossible’ planning approvals.”
Paul’s on-site construction experience paired with entrepreneurial drive is what sets ZMA apart from the ‘traditional architecture practice’. ZMA have acquired many high-net worth clients with
whom Paul works directly, to provide commercial strategies to maximise the value of properties and sites.
“Many of our clients work with us on multiple projects,” adds Paul. “It tends to start with their main home in the UK, second homes and land or sites to build their portfolio or turn a profit. I provide strategic, commercially based advice on all-things property, which has recently taken the practice to Guernsey.”
With an unbelievable 96 per cent success rate on some of the most sensitive sites across Lancashire, Cheshire and Greater Manchester, ZMA have achieved planning success on some of the most challenging sites in the North West, managing the design and planning process from start to finish.
“During the construction stage, I manage the contractor and the budget on behalf of the client, whilst guiding the client through each phase of the build. This includes checking progress on-site, the quality of work completed, problemsolving during the build, managing the implementation of the interior fit-out and signing off work completed, allowing payments to be released in-line with the contract.
If you would like to work with ZMA on your projects, or require strategic property advice, get in touch with us to arrange an initial consultation and we will take it from there.
Zara Moon Architects
Unit 38 Manor Court
Salesbury Hall Road
Ribchester PR3 3XR 01200 403840
zaramoonarchitects.co.uk
When life’s milestones come with layers of complexity; be it the restructuring of a business, the division of intricate financial portfolios, or safeguarding generational wealth, trusted legal guidance becomes more than a necessity; it becomes a strategic advantage. Authentic solutions, trusted results
The experts at Farleys understand that behind every legal challenge lies a personal story, often shaped by ambition, legacy, and discretion. Our team brings clarity to complexity, offering tailored legal solutions that protect what matters most, quietly, confidently, and with unwavering precision.
AMBITIOUS FUTURE
Matt Ellis owner of Wakefield Trinity Rugby League Club talks to Andrew Greaves about the success they have experienced since his takeover and the major investment in the team, the stadium, training facilities and game-day hospitality
Asports club is often the beating heart of a town and city. And over the border in West Yorkshire, that couldn’t be truer of Wakefield Trinity Rugby League Club.
Owner Matt Ellis has overseen a renaissance and – whisper it quietly – a revolution on and off the pitch in the 18 months since taking over the club and the fans have responded with their feet.
Relegated from the Betfred Super League after a 24-year stay, Ellis set about reviving the club’s fortunes from day one. With attendances less than half the DIY Kitchen Stadium’s top capacity, Ellis knew he had a job on his hands.
One of the first things he did was appoint experienced coach Daryl Powell, whose track record at Castleford and Featherstone promised a robust rebuild.
Backed by a major investment in 2024, Powell assembled a star-studded Championship squad and recruited further in 2025 with the likes of England internationals Tom Johnstone
and Mike McMeeken, alongside experienced Super League campaigners like Jake Trueman. The results were spectacular –Trinity clinched the 1895 Cup at Wembley, secured the Championship League Leaders’ Shield and won the Championship Grand Final against Toulouse in October 2024, losing only two games all season.
There’s been huge changes off the field as well with the stadium playing a central role in the rebirth of the club under Ellis’ stewardship.
In a bid to recruit top players for the Super League there’s been a complete overhaul of facilities for post-training and post-match.
Structural improvements inside and outside the stadium, more food and drink offerings, big screen and LED advertising boards and an upgrade to the PA system have also made the match day experience much better for fans, who have returned to Trinity in their droves.
The hospitality and conferencing offering at the DIY Kitchen’s Stadium has also seen an upgrade with the LED Studio Lounge also being well-used outside of match day for a range of purposes.
All of that work has been aligned with Ellis securing Trinity’s Super League status as we found out when we sat down with him recently.
The stadium redevelopment has drawn a lot of attention –can you talk us through the key improvements made and why they were necessary? We inherited a stadium that had been in neglect for many years, both aesthetically and in terms of stadium safety. The exception to this was the new East Stand.
Despite this being a new stand, it was not designed or finished to the required standard we were satisfied with, nor aligned to our objectives and strategies of making the stadium marketleading in both game-day hospitality and a conference and events facility.
The renovations to date include a complete renovation of the South Stand hospitality block, which now features 20 suites including private bars and food services on each floor, three large executive suites including private bars and comfortable seating areas. The stand also has a dedicated commercial kitchen, enabling us to cater for each area directly and independently. The quality of finish is market-leading and best in class and up there with all Premier League and Super League stadia.
Our East Stand main lounge has had a six-figure renovation, which includes three large LED screens, to cater specifically for large business and private events and game-day hospitality, and a decoration within the room to rival any hospitality suite in the country, enabling us to attract a different type of clientele.
‘Stadium facilities are paramount to the long-term vision to grow our fan base and revenues’
Within the stadium, we’ve installed five new container bars, each including a commercial kitchen facility to serve hot food, which we again believe can be the best in any stadium in the UK and giving us more direct revenue growth
opportunities from sales. We also acknowledged that we want to increase capacity, so we installed a new 500-capacity South Stand terrace to provide a new area for our fans, and probably the largest of all the works was to re-terrace our
‘Our ambition is to cement ourselves in the top four of the Super League, compete and win trophies and increase our pool of players’
famous North Stand. Both works resulted in our stadium capacity increasing from 8079 to 9252, which ultimately has the potential to generate over £0.5m extra revenue in ticket sales alone, not to mention the additional food and beverage revenue.
In terms of making our stadium more attractive for commercial partners and sponsors, we have installed high-spec digital perimeter boards and a new additional digital stadium screen which our partners can advertise on and reach TV audiences for their brand.
Finally, the players’ facilities –the improvements in this area are a state-of-the-art recovery room, which includes two ice baths, a sauna and a jacuzzi. The changing rooms have been extended and include bucket booth seating for each player, gym enhancements and improvements, including the creation of a cardiospecific area.
The next project will create a club café and additional hospitality area on game days, and a huge move in bringing the club shop back to the stadium from the city centre as a Wakefield Trinity superstore.
How important is it to have top-tier facilities for both players and fans in your long-term vision?
It is critical. It is not enough for a modern-day fan to just watch their team, even if it’s a winning team. Sport is now seen as an event and fans want to come to an event and be in surroundings that are safe, comfortable and enjoyable, so stadium facilities are paramount to the long-term vision to grow our fan base and revenues. It is much the same for players – they don’t just want to play for the best team, they want to go to a club that has facilities that will enhance and prolong their career and play in a stadium that is full of buoyant fans, atmosphere and entertainment. Has the investment in facilities impacted the club’s ability to attract better talent or commercial partners?
A hundred per cent on both fronts. Our next plan is to invest in an off-site world-class training facility, which will further enhance our ability to grow players from within our communities and attract the best youth players from outside. But the investments
‘We are potentially over-achieving to many, but we are so confident in the players, the staff and the connectivity that is running through the club’
in our stadium to date have already provided us with the ability for overseas players to now choose Wakefield Trinity over other Super League clubs and have completely changed the perception of Wakefield Trinity of old.
Commercially, we have seen our best performance in 2025 on record, with still scope to grow much further. We are now an investable club with a clear vision and attractive commercial properties to sell. We are reaching a point where some of our hospitality options have a waiting list, which the club has never had before and wouldn’t have been possible with the previous facilities and offerings.
Since taking ownership, you’ve stormed the Championship, taken some big scalps this season and sit on the cusp of the Super League play-off positions. How far ahead
of expectations are you at the moment?
Obviously, 2024 was an amazing season and a fantastic achievement – the 1895 Cup Win at Wembley was the first silverware the club has won since the 1960s!
I would say for 2024 it was expected, but you still must go out and do it, especially
when you are the big fish that everyone wants to catch! For 2025, we are potentially overachieving to many, but we are so confident in the players, the staff and the connectivity that is running through the club. We are doing how we thought we could and perhaps feel a bit unlucky to not be higher. But we are extremely satisfied to be right there in the mix at the business end of the season and where we already are for our 2026 and beyond plans.
How do you measure success off the pitch?
It’s quite simple really. Increase in numbers means an increase in revenues. If our fan-base and commercial base increase, so do our revenues, so those are the two key measures. However, wider than that is our community rugby league programmes and involvements, as ultimately growing the game is what is needed to grow the club, fans and business opportunities.
So far, we are continually growing in all these area’s since we have been at the club. Obviously it’s not without its challenges and not without significant investment to achieve it.
Have you set specific performance goals for the next two to three seasons?
Rugby-wise, our ambition is to cement ourselves in the top four of the Super League, compete and win trophies and increase our pool of players from our youth squads.
From a business point of view, to continue and finish our developments to enable the club to continue to grow and maximise its revenue opportunities.
What does success look like to you five years from now?
Grand Final winners and Challenge Cup winners in the roll of honour!
