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CONTENTS
4 EDITOR’S LETTER
8 A STAR SUSTAINED
Northcote celebrates three decades of Michelin recognition as Lisa Goodwin-Allen reflects on its enduring success and an ambitious new chapter.
10 NORTHCOTE AWARDS
The team marks a landmark year of recognition, with prestigious awards honouring Lisa Goodwin-Allen, Craig Bancroft, Northcote’s acclaimed wine programme and the exceptional guest experience.
16 THE ART OF THE LIST
Step behind the scenes at Northcote’s wine table, where expert palates, lively debate and exacting judgement shape a celebrated list designed to surprise and delight.
28 BY THE FIRE…
Lisa Goodwin-Allen and Gastronomy Plus founder Alex Shannon reflect on friendship, northern ambition and the shared joy of bringing people together through food cooked over fire.
45 OBSESSION 26
47 LISA GOODWIN-ALLEN
47 DAVID TAYLOR
48 JASON ATHERTON & SPENCER METZGER
48 DAMIEN GREY
49 ANGELO SATO
49 NATHAN DAVIES
50 RICKI WESTON
50 ALLISTER BARSBY
51 PAUL PROFFITT
51 KIM RATCHAROEN
52 JOHN CHANTARASAK
52 TOM SPENCELEY
53 ALEX VERHOEVEN
53 BAS VAN KRANEN
54 SUJAN SARKAR
54 JORGE PAREDES
55 JOHN WILLIAMS MBE, ADAM BYATT & PHIL HOWARD
58 JOYFUL EATING
Best-selling author and nutritionist Emily English cuts through the noise to reveal a joyful, balanced approach to eating well.
90 CROWING GLORY
Celebrating 350 years of Lock & Co. Hatters, we explore the craftsmanship, royal connections and enduring style behind the world’s oldest hat shop.
104 MAKING A DIFFERENCE
Graeme Souness reveals why his role as DEBRA UK President is so personal and how vital fundraising is bringing hope to families affected by EB.
114 WIN A MOMENT OF HIGHLAND LUXURY
Discover the art, heritage and Highland hospitality of the Fife Arms, with the chance to win an unforgettable overnight escape for two.
EDITOR’S LETTER
Welcome to the Northcote magazine 2026. Every edition of this magazine captures a moment in Northcote’s story and this year feels particularly special. As we continue to evolve, invest and look to the future, we remain rooted in the values that have shaped Northcote for decades – exceptional hospitality, outstanding food and drink and memorable experiences shared with our guests.
This year marks a remarkable milestone as Northcote celebrates 30 consecutive years of holding a Michelin star. It is an achievement that reflects the talent, dedication and unwavering commitment to excellence of Lisa Goodwin-Allen and the kitchen team. In this issue, Lisa shares her thoughts on what this landmark means to her, the team and the guests who have supported Northcote over the years.
We also look back at the success of Obsession26, one of the highlights of the culinary calendar. Once again, we were privileged to welcome an extraordinary collection of world-class chefs.
Cover image:
From Nature Springs the Finest Champagne
Photography: Champagne Louis Roederer
PUBLISHER
Tedd Walmsley
FINANCIAL CONTROLLER
Liz Walmsley
EDITOR
Kaye Mathew
SUB EDITOR
Jan Woolley
Beyond the dining room, this issue explores wellbeing, lifestyle and personal enrichment. We feature leading nutritionist and bestselling author Emily English, wellness advocate Davinia Taylor and introduce Bamford, whose beautiful products now feature in our guest bedrooms.
As many of you will know, Northcote is currently undergoing the most exciting period of investment in its history. We share updates on the transformation taking place, from the renovation of the bedrooms to the continued enhancement of the gardens. Alongside these stories, you’ll hear from many of the trusted partners and suppliers whose expertise helps bring our vision to life.
Whether you are reading from home, planning a visit or reflecting on a recent stay, we hope this magazine offers inspiration, insight and a glimpse into everything that makes Northcote so special. Thank you for your continued support and enjoy the read!
CREATION IS LOVE
We are delighted to share this cover image, particularly as Louis Roederer is celebrating 250 years of its history. 2026 marks the 150th anniversary of Cristal and the 15th anniversary of the Louis Roederer Foundation. Here again, it is the same story in motion – that of a Champagne House that has always sought to foster a dialogue between nature, savoir-faire, sensibility and vision, where uncompromising standards have always gone hand in hand with openness to creation, culture and emotion.
To mark this highly symbolic year, the phrase ‘Creation is Love’ came instinctively as the President of Maison Louis Roederer, Frédéric Rouzaud, explains: “It expresses, profoundly, what I feel and believe in. To create a great fine wine is to love the land that sustains it, the vines that shape it, the patient care devoted to it and the men and women who bring their talent to this craft. Ultimately, it is about wanting to share this expertise and this deep attachment to the terroirs and history. At Louis Roederer, creation has always flowed from this intimate bond between man and nature, between the heritage entrusted and the desire to pass it on.”
Office 9, The Old Bakery Green Street Lytham FY8 5LG 01772 319465
Kaye Mathew, Editor
question is not simply how the star has been retained, but how it will evolve.
We sat down with Lisa to reflect on the responsibility of stewardship, the realities of maintaining excellence and what the future holds.
Thirty years of a Michelin star is an extraordinary achievement. What does that milestone mean to you personally?
“It’s huge. I’m absolutely delighted, not just for me, but for the whole team, past and present. A Michelin star isn’t about one person, it’s about consistency day in, day out. It represents passion, drive and commitment across the entire business, from the kitchen to front of house. To be part of that 30-year history is incredibly special.”
‘When people feel valued, they take pride in what they do and that shows on the plate’
You’ve now led the kitchen at Northcote for seven years. How do you approach the responsibility of retaining the star year after year?
A STAR SUSTAINED
Having retained its Michelin star for 30 years, Northcote has an even more ambitious future ahead
In an industry defined by constant evolution, few accolades carry the weight – or demand the discipline – of a Michelin star. To earn one is extraordinary – to retain one is something else entirely.
This year, Northcote marks an exceptional milestone –30 consecutive years of Michelin recognition. For
a restaurant rooted in the landscape of North West England, yet known for its technical precision and quietly confident creativity, this achievement speaks not only to culinary excellence, but to consistency, culture and an unwavering sense of identity.
At the heart of Northcote’s modern chapter is Chef PatronDirector Lisa Goodwin-Allen.
Now seven years into her leadership of the kitchen, she has overseen the continuation of that legacy, while shaping a style that is distinctly her own – vibrant, seasonal and fearless in flavour, yet always anchored in place.
As Northcote enters a new era under new ownership, with ambitious plans including a new restaurant concept, the
“It’s about never standing still. Retaining a star is often harder than earning one because expectations are so high. For me, it comes down to consistency and clarity –everyone understanding what we’re trying to achieve and why it matters. We focus on the details every single day, whether that’s sourcing the best ingredients or refining a dish until it’s exactly right. There’s no room for complacency.”
How do you keep creativity alive while maintaining that level of consistency?
“That’s always the balance. You want to keep evolving, but you also need to respect what works. Inspiration comes from lots of places, seasonality
is a big driver for me, as well as what’s happening around us, in the garden and with our suppliers. But creativity only works if the team can deliver it consistently, so there’s a lot of structure behind the scenes – training, communication and making sure everyone is confident in what they’re doing.”
How important is your team in maintaining that standard?
“They’re everything. You can’t achieve this without a strong, motivated team. It’s about creating an environment where people feel supported and encouraged to grow. We put a big emphasis on
development, giving chefs opportunities to learn and take ownership. When people feel valued, they take pride in what they do and that shows on the plate. That’s always the balance. You want to keep evolving, but you also need to respect what works.”
Northcote is known not just for its food, but for its atmosphere. How important is that overall experience?
“It’s essential. The food is just one part of it. The experience has to feel relaxed, welcoming and unpretentious. That’s something Craig and the front-of-house team are brilliant at. Guests should feel looked after, but
and continuing to surprise our guests. The goal is always to improve, to refine what we do and to keep moving forward. The star is incredibly important, of course, but ultimately, it’s about delivering exceptional experiences every day. If we do that consistently, everything else follows.”
never uncomfortable – that balance is really important to us.”
Looking ahead, Northcote is entering a new phase under new ownership, with plans for a new restaurant. How does that influence your thinking?
“It’s an exciting time. The surroundings and the overall experience will evolve which gives us an opportunity to be even more ambitious – to explore new ideas and push boundaries, while still retaining what makes Northcote special.”
In 12 months time, what would success look like for you?
“I’d like us to be even stronger –more confident, more ambitious
‘You want to keep evolving, but you also need to respect what works’
At 30 years, Northcote’s Michelin star is not simply a marker of longevity, it’s a reflection of a culture that continues to evolve and under Lisa Goodwin-Allen’s leadership, the next chapter promises not just continuity, but a renewed sense of ambition.
Nigel Haworth and Craig Bancroft attend The Champagne Mumm Gala Dinner to Honour the World of Gastronomy Stars, Monday 29th April 1996.
A YEAR OF RECOGNITION
A landmark year of accolades has cemented Northcote’s reputation as one of the UK’s leading hospitality destinations, with awards recognising outstanding culinary talent, inspirational leadership and an exceptional guest experience
At Northcote, excellence has always been a shared pursuit – a commitment that runs through every plate, every interaction and every guest experience. This past year has seen that dedication recognised at the very highest levels, with a series of prestigious awards celebrating both individual brilliance and the strength of the team as a whole.
LISA GOODWIN-ALLEN AWARDED CRAFT GUILD OF CHEFS SPECIAL AWARD
More than 700 of the UK’s leading chefs and industry figures gathered at the Westminster Park Plaza in London to celebrate the very best of British gastronomy at the Craft Guild of Chefs Awards 2026. Hosted by chef and broadcaster Simon Rimmer, the evening honoured outstanding talent, innovation and dedication across the profession.
The night’s highest honour, the Special Award, was presented to Northcote’s Chef Patron-Director, Lisa Goodwin-Allen, in recognition of her extraordinary contribution to the culinary industry.
Having led the kitchen at Northcote since the age of 23, Lisa has become one of the UK’s most respected and influential chefs.
Since taking on the role of Chef Patron-Director in 2025, she has continued to shape the restaurant’s identity with creativity, precision and unwavering standards, while playing a vital role in supporting the next generation of chefs.
Accepting the award, Lisa said: “Emotions are running quite high – I didn’t expect this. It’s a huge honour to be recognised amongst such incredible talent. The Craft Guild of Chefs is massively important for our industry – it nurtures young chefs and brings us together as a community.”
‘Lisa is a truly deserving recipient. Not only does she demonstrate exceptional skill and creativity, but she also gives back to the profession with remarkable generosity’
Her influence extends well beyond the kitchen. Alongside her Michelin star, Lisa’s accolades include Food & Travel Reader Awards Chef of the Year (2023), Catey Chef of the Year (2022) and AYALA SquareMeal Female Chef of the Year (2022). From 2022 to 2024, she also served as Chair of Judges for the Craft Guild of Chefs Young National Chef of the Year, helping to inspire and mentor emerging talent.
Craft Guild chairman Mark Reynolds commented: “Lisa is a truly deserving recipient. Not only does she demonstrate exceptional skill and creativity, but she also gives back to the profession with remarkable generosity.”
NORTHCOTE ON THE WORLD STAGE: LA LISTE 2026
Northcote’s reputation continues to grow internationally, achieving an impressive listing of 29th with a score of 87 in the UK Restaurant La Liste, one of the world’s most respected dining guides.
Compiled using data from thousands of publications, more than 1,100 professional sources and millions of online reviews, La Liste offers a global benchmark of culinary excellence.
This recognition reflects the consistency, creativity and experience delivered at Northcote and firmly places the restaurant among the world’s leading dining destinations.
CRAIG BANCROFT NAMED INDUSTRY TITAN
Northcote’s Managing Director, Craig Bancroft, has been named an Industry Titan in Boutique Hotelier’s Power List 2026, recognising those shaping the future of British hospitality. Craig’s inclusion reflects more than four decades of leadership. Since joining as General Manager in 1983, he has transformed Northcote into one of the UK’s most acclaimed Michelin-starred restaurants and country house hotels, synonymous with warmth, integrity and world-class hospitality.
Boutique Hotelier described Craig as a leader who, “while fiercely protective of Northcote’s values and identity, has continually evolved the offering to meet the expectations of modern luxury travellers.”
‘This
honour is truly for the whole team. Their passion and commitment to exceptional guest experiences inspires me every day’
Working alongside Lisa Goodwin-Allen, Craig has helped shape Northcote into what many regard as an oasis of hospitality excellence, balancing heritage with innovation. His influence extends beyond the hotel through long-standing support of Hospitality Action.
He commented: “This honour is truly for the whole team. Their passion and commitment to exceptional guest experiences inspires me every day.”
CELEBRATING LOCAL TALENT: RIBBLE VALLEY TOURISM AWARDS
Northcote was also recognised at the Ribble Valley Tourism Awards, celebrating the businesses and individuals that make the region exceptional.
The hotel received Tourism Event of the Year for Obsession26, its internationally
WINE PROGRAMME EXCELLENCE
Northcote’s exceptional wine programme continues to receive international acclaim, with a number of prestigious accolades recognising both its depth and precision.
The restaurant has once again been awarded the Wine Spectator Best of Award of Excellence, earning the coveted Two-Glass distinction. This global award honours restaurants with outstanding wine lists of more than 350 selections, acknowledging both quality and breadth. At Northcote, the collection is carefully curated to showcase a diverse range of regions, producers and vintages, many rarely found outside specialist cellars.
Further recognition includes the AA Outstanding Wine List Award, celebrating both the scale and coherence of the selection,
renowned annual food festival, while Head Waitress Ellena Coglan was named ‘Rising Star’ in recognition of her talent and contribution to the guest experience.
These awards reflect not only national and international
success, but Northcote’s deep connection to the local community and its commitment to nurturing future talent.
as well as a prestigious White Star Award for wine, recognising the expertise and service of the sommelier team.
Designed to complement the Michelin-starred menus, the wine list combines depth with accessibility, ensuring each pairing enhances the overall dining experience.
To be recognised at both national and international level is a testament to the dedication and expertise of the team and reflects Northcote’s commitment to excellence in every detail.
A RESTAURANT DEFINED BY ITS GUESTS: HARDEN’S TOP 100
Closer to home, Northcote has been placed 13th in Harden’s Top 100 Best UK Restaurants, one of the country’s most respected dining guides.
Uniquely, the rankings are based entirely on guest feedback, drawing from tens of thousands of diner reviews nationwide. As such, the
accolade reflects the complete experience – from cuisine and service to atmosphere and lasting impression.
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THE ART OF THE LIST
Every two months, a small group gathers around a table at Northcote. Their aim and ethos, steadfast: “Every bottle on a great wine list has to earn its place.”
There are no guests, no white tablecloths and no theatre. Instead, there are tasting glasses, notebooks, open debate and on this occasion, 16 carefully chosen bottles waiting to be assessed.
The purpose of the meeting is simple – to ensure Northcote’s wine list remains one of the most exciting and thoughtfully curated collections in the country.
Yet what unfolds over the next few hours proves that choosing wines for a Michelin-starred destination restaurant is anything but simple.
Behind every bottle of at Northcote lies expert tasting, spirited debate and exacting judgement, ensuring its celebrated wine list continues to surprise and delight every guest. We take a look behind the scenes at Northcote’s discerning wine table
Around the table sit four people whose combined knowledge spans decades.
Craig Bancroft, Northcote’s Managing Director, brings a deep understanding of hospitality and the guest experience. Head Sommelier Magda oversees wine service throughout the restaurant, working every day alongside guests and the kitchen team. Julian Kaye proprietor of
Wright Wine Company sources wines from producers across the world and introduces new discoveries for consideration. Completing the group is Nick Adams MW – one of only 438 Masters of Wine worldwide, a qualification widely regarded as the highest achievement in the wine industry since its inception in 1953.
Together, they form the wine panel responsible for
‘Perhaps the most fascinating aspect of the day is witnessing how differently each participant approaches the same wine’
reviewing, refining and evolving Northcote’s list.
The discussion begins where many great wine conversations do, with Champagne.
A rosé Champagne currently listed is debated. Is it different enough from other options? Does it offer value? Should it remain available in half bottles?
Would it work by the glass on the terrace? Which guests would choose it?
What sounds like a straightforward decision quickly develops into a detailed analysis of style, pricing, positioning and customer behaviour.
And that is exactly how the entire afternoon unfolds.
Throughout the meeting, wines are poured and examined. Some have been suggested by Julian. Others have been discovered by Nick during tastings around the world. A few have been highlighted by Magda because she sees opportunities to pair them with dishes currently appearing on Northcote’s menus.
Not every wine succeeds.
One alcohol-free sparkling wine generates lively discussion. Reminiscent of a lightly sparkling Moscato d’Asti in style, the panel admires its quality and flavour, but questions remain around service practicality. Could its delicate bubbles be maintained if served by the glass? And would guests embrace it in sufficient numbers?
“We love the wine, but will our guests?”
That question surfaces repeatedly.
For Craig, it is never enough for a wine to impress industry experts. It must also earn its place on the list through genuine guest appeal.
Several wines that fascinate the panel are challenged on precisely those grounds. Semillon from Australia’s Hunter Valley and Pinot Gris from Alsace demonstrate impressive quality and regional character, yet the conversation continually returns to how they would perform at the table. Are they adding enough diversity in terms of style, flavour profile and price point?
Would they delight guests? Would they pair effectively with food?
‘The conversation continually returns to how they would perform at the table. Are they adding enough diversity in terms of style and flavour profile?’
Would they justify their place among hundreds of other entries?
The result is an ongoing balancing act between discovery and accessibility. Much of the discussion centres around food pairing.
Northcote’s list is designed not simply as a collection of great bottles but as a working partner to Lisa Goodwin-Allen’s
seasonal, ingredient-led cuisine. Texture, acidity, ageing potential and flavour intensity all come under scrutiny.
A Muscadet from the Loire is praised for its affinity with seafood and shellfish, while an intriguing Criolla Blanco from Mendoza prompts discussion around richer dishes and cheese courses. Mature white wines also generate excitement,
offering layers of complexity and texture developed through extended ageing. These are not theoretical discussions. They are practical decisions that directly shape the guest experience. Every recommendation made by the sommelier team is influenced by conversations like these. The group also considers broader trends.
Lower-alcohol wines, no-alcohol alternatives and changing consumer preferences are all firmly on the agenda. Guests today expect greater choice than ever before and the panel explores how Northcote can respond while maintaining the quality standards for which it is known.
Not every trend warrants inclusion. Some products impress initially but fail to stand up to detailed examination. Others open new possibilities for pairings and future development.
Copenhagen Organic Sparkling Tea RØD, at just 5% ABV, sparks considerable interest. Aromatic, subtly sweet and unlike anything else currently
‘It is the continual process of tasting, questioning, debating and refining that keeps Northcote’s wine programme among the most respected in Britain’
under consideration, it offers intriguing possibilities as a summer aperitif or alongside fruit-led desserts. But where does a sparkling tea with 5% ABV that isn’t alcohol-free belong on a Michelin-starred wine list? Once again, the questions prove just as important as the wine itself. Again, nothing is accepted without challenge. Perhaps the most fascinating aspect of the day is witnessing how differently each participant approaches the same wine. Nick often examines a wine through the lens of quality, provenance and regional importance. Julian considers availability and long-term supply. Magda evaluates
vintages become available. By the end of the afternoon, several hours have passed. Yet the process is far from finished. The wines selected still need to be ordered, priced, integrated into the list and introduced to the sommelier team. Only then will they eventually appear before Northcote guests. What this meeting ultimately reveals is the extraordinary amount of thought that lies behind every bottle poured at Northcote.
The next time a guest receives a recommendation from the sommelier team, chooses a wine flight or discovers a producer they have never encountered before, they are benefiting from hours of discussion, years of experience and a shared commitment to excellence. It is this continual process of tasting, questioning, debating
and refining that keeps Northcote’s wine programme among the most respected in Britain.
Every few months the panel gathers once more, fresh glasses are poured and the conversation begins again – because a great wine list is never finished and around the table it all begins again.
service practicality and food matches. Craig focuses on guest enjoyment and commercial viability.
The best additions to the list are the wines that satisfy all four viewpoints.
As glasses are emptied and notes accumulate, decisions begin to emerge. Certain wines receive unanimous approval, including Duas Quintas Branco Reserva from the Douro, the Late Harvest Viognier from the Yarra Valley and Soumah’s Yarra Valley Chardonnay 2024. Others are set aside for further consideration. Some are earmarked for future tastings once menus have evolved or additional
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TRUE PIONEERS
Nyetimber set out to prove that English sparkling wine could rival the very best in the world. In 1988, the first vines were planted on the historic Nyetimber Estate in West Sussex, marking the beginning of its pioneering journey and one that would redefine the category.
The estate itself has a rich history dating back almost a thousand years. First recorded in the Domesday Book of 1086 as ‘Nitimbreha’, meaning ‘new wood’, the estate has been home to notable historical figures, including Thomas Cromwell and Anne of Cleves. While vines were not cultivated there at the time, the land’s potential would eventually be realised.
‘Nyetimber recently unveiled its English Summer Rosé Limited Edition bottle, inspired by the flavours of sun-ripened strawberries and raspberries’
For over 35 years, Nyetimber has had a single aim – to make the finest English sparkling wine. A true pioneer, it was the first producer in England to grow the three celebrated grape varieties – Chardonnay, Pinot Noir and Pinot Meunier, exclusively for sparkling wine. Today, Nyetimber has 11 vineyards across 425 hectares in West Sussex, Kent and Hampshire, on some of the finest sites in southern England. The combination of greensand and chalk soils, together with a mild climate, allows grapes to ripen slowly, developing the balance of sweetness and acidity essential for exceptional sparkling wine.
Using only estate-grown grapes from its own vineyards, Nyetimber oversees every
stage of the journey from vine to bottle, ensuring that only the finest fruit is selected. Its wines are crafted with meticulous attention to detail using the traditional method and are aged for extended periods of time to build depth and complexity. Carefully selected vineyard sites, precise nurturing of handpicked fruit, parcel-by-parcel blending, expert winemaking and slow lees ageing result in wines celebrated among the world’s best.
Central to Nyetimber’s success is owner and CEO Eric Heerema, who is very much the visionary and driving force behind the brand. A lifelong
wine enthusiast, Eric chose Nyetimber because he knew it had the perfect combination of elements to produce very high-quality sparkling wine. His belief in the estate’s unique terroir and commitment to quality continue to guide the business today.
That vision is shared by Head Winemaker Cherie Spriggs and her husband and Senior Winemaker, Brad Greatrix, who joined Nyetimber in 2007 after discovering its wine in their native Canada. Their passion, expertise and pursuit of excellence have helped secure international awards and global recognition for the brand’s English sparkling wine. In 2025, Nyetimber’s Blanc de Blancs 2016 Magnum became the first sparkling wine produced outside Champagne to win the Champion Sparkling Wine Trophy at the International Wine Challenge. Cherie Spriggs was also named
‘The combination of greensand and chalk soils, together with a mild climate, allows grapes to ripen slowly, developing the balance of sweetness and acidity’
Sparkling Winemaker of the Year for a second time. Her first win in 2018 made history as the first recipient from outside Champagne and she remains the only woman to have received the award.
The Nyetimber range reflects its trailblazing spirit and commitment to quality. Blanc de Blancs, the first style they ever produced, marks the start of its winemaking journey in the early 1990s. Cuvee Chérie Multi-Vintage was the first demi-sec sparkling wine produced in England and 1086 by Nyetimber is England’s first ever prestige cuvée, crafted
only from the finest parcels in exceptional years. The collection also includes the signature Classic Cuvee Multi-Vintage, Rosé Multi-Vintage and Tillington Single Vineyard, a rare and refined expression of one of Nyetimber’s most celebrated vineyards. Nyetimber recently unveiled its English Summer Rosé Limited Edition bottle. Inspired by the flavours of sun-ripened strawberries and raspberries, the design captures the essence of an English summer, long afternoons in dappled sunlight, gardens in bloom and moments of quiet celebration.
Beyond the vineyard, Nyetimber proudly partners with some of Britain’s most respected organisations. It is proud to be the Official Sparkling Wine Partner to England Rugby, a partnership that celebrates English excellence both on and off the pitch. It is also the Official Sparkling Wine Partner of British Cycling, raising a glass to achievements at every level of the sport, from local rides and personal milestones to podium finishes.
Nyetimber’s commitment extends to environmental stewardship through its partnership with Blue Marine Foundation. The charity has helped restore Solent beds and reefs by relaying vast numbers of oysters into one of the world’s most threatened marine habitats, a cause close to Eric’s heart and home and he feels truly passionate about its mission.
From its historic roots and pioneering achievements to its award-winning wines and meaningful partnerships, Nyetimber continues to set the standard for English sparkling wine, remaining true to the vision that inspired its journey more than three decades ago.
nyetimber.com
A WHISPER OF GRANDEUR
Highly regarded for its elegant, refined wines, Deutz represents a balance of grandeur and restraint
In Champagne, there are houses that shout and houses that whisper. Deutz, founded in 1838 in Aÿ, has always belonged to the latter camp –discreet, exacting, quietly grand. Its story begins with two Prussian wine merchants, William Deutz and PierreHubert Geldermann, who arrived in the slopes of Aÿ and saw in its chalk, aspect and Pinot Noir, a thrilling possibility. They built not simply a merchant house, but a Champagne house rooted in place – and Aÿ remains its spiritual and physical home today.
That detail matters. Aÿ is one of Champagne’s great names – a historic Grand Cru village where Pinot Noir ripens with depth, breadth and a particular savoury glow. From here Deutz grew into one of the most admired grandes marques of the 19th century, becoming a founding member of the Syndicat des Grandes Marques in 1882. Britain quickly became one of its most important markets.
‘The common thread of unity and sense of family was extraordinary’
By the late Victorian period Deutz & Geldermann was a familiar name in London dining rooms, clubs and at celebrations – its Goldlack cuvée appeared at major British occasions, including Queen Victoria’s Golden Jubilee and royal banquets.
The connection gives Deutz’s UK story a pleasing symmetry – this is a Champagne with old-world European roots, with a long-standing British audience.
The modern Deutz style is built on that same balance of grandeur and restraint. There is richness, certainly, but rarely excess. The wines are polished rather than showy. Pinot gives structure, generosity and a fine vinous depth, Chardonnay adds lift, line and luminosity, Meunier, where used, contributes fruit and approachability. The house’s signature is not a single flavour so much as a particular poise – a feeling of creaminess held in check by freshness, of fruit shaped by chalk and time.
The vineyards are central to this. Deutz works principally with fruit from Grand Cru and Premier Cru villages, drawing from its own vineyards and long-standing partner growers within a close radius of Aÿ. The key sources span the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs – Pinot Noir from Aÿ, Mareuil-sur-Aÿ, Bouzy, Ambonnay, Verzenay and Verzy, Chardonnay from
addresses such as Avize, Oger and Le Mesnil-sur-Oger and selected Meunier from the Marne Valley. The house has also placed increasing emphasis on sustainable viticulture, with environmental certification and a progressive move towards organic farming on its own parcels.
In the cellar, precision is the guiding word. The wines are vinified cru by cru and parcel by parcel where appropriate, giving the chef de caves a broad palette for blending.
Caroline Latrive, who joined as cellar master in 2022, works with a remarkably detailed selection of separately vinified components, preserving the personality of each origin before composing the final cuvées. The house’s chalk cellars beneath Aÿ provide the constant, cool conditions
required for extended ageing on lees. This patience is essential – Deutz wines are not rushed to market and their texture – fine-bubbled, creamy, almost silken – comes as much from time as from fruit.
The portfolio begins with Brut Classic, the house’s calling card and perhaps the clearest introduction to the Deutz voice. It is a multi-vintage Champagne built for consistency but not anonymity – floral, gently toasty, with orchard fruit, almond and a graceful mousse. Brut Rosé is more Pinot-led, drawing on Aÿ and Mareuil-sur-Aÿ for delicacy and red-fruited
charm, with Chardonnay bringing brightness and finesse. These are the wines of aperitif tables, but they are also gastronomic in the proper sense – composed, versatile and never merely decorative. The vintage wines show another dimension. Brut Millésimé expresses the character of a
a more crystalline register –citrus, white flowers, chalk and controlled energy. Above these sit the prestige cuvées. William Deutz is the grand, classical expression, a Champagne of depth and length that honours the founder while showcasing the authority of great Pinot
‘The house’s chalk cellars beneath Aÿ provide the constant, cool conditions required for extended ageing’
single year through a more structured, age-worthy frame, typically with a strong Pinot Noir presence. Rosé Millésimé is a serious food wine, deeper and more textural than many non-vintage rosés, while Blanc de Blancs Millésimé turns towards the Côte des Blancs for
Noir and Chardonnay. Amour de Deutz, by contrast, is all radiance – a rare Blanc de Blancs prestige cuvée, elegant, luminous and famously graceful. Amour de Deutz Rosé brings that same refinement into a more sensual, rosegold key.
Most intriguing of all, perhaps, are the Hommage à William Deutz single-vineyard wines from Aÿ – La Côte Glacière and Meurtet. Both are Blanc de Noirs from Grand Cru Pinot Noir, but they speak in different accents. La Côte Glacière, a steep south-facing parcel beside the house, gives power, solar intensity and depth while Meurtet, with its eastern exposure, offers a cooler, more delicate expression. Together they show why Aÿ captivated William Deutz nearly two centuries ago.
Deutz is not Champagne as a spectacle. It is Champagne as conversation – elegant, assured, beautifully made and increasingly relevant. In a region often drawn to brightness and noise, Deutz remains compelling because it understands the power of understatement. champagne-deutz.com
BY THE FIRE…
Over a shared love of provenance and cooking over fire, Northcote’s Lisa Goodwin-Allen and Alex Shannon of Gastronomy Plus talk about friendship, the region that shaped them and why the garden has become the most exciting room in the house
Two of the North West’s most influential food figures, Lisa GoodwinAllen who is at the heart of Michelin-starred Northcote and Alex Shannon, the man behind Gastronomy Plus, have spent the best part of 15 years growing their reputations side by side.
There is a particular kind of evening that Lisa and Alex both enjoy most. The light is going, a fire has been lit and nobody is in any hurry. Something is cooking slowly over the coals, a bottle has been opened and the conversation is flowing.
“Cooking over fire makes you feel free,” says Lisa. “It’s unpredictable. It’s about learning how it works, how to light it, how to get the best out of it and then working with amazing ingredients to bring a dish to life.”
It’s a feeling the two of them have chased, in their different ways, for 15 years. Lisa leads the kitchen at Northcote and curates Obsession, the Ribble Valley’s celebrated festival of guest chefs. Alex owns and runs Gastronomy Plus, the Lancashire company behind a family of outdoor cooking ovens and grills, including Bertha, Kasai and Delivita, that have found their way into gardens and professional kitchens across the country. Strip away the ovens and
accolades though, and what remains is a genuine friendship and an uncompromising love of good food and hosting.
WHERE IT ALL BEGAN
The friendship began, as the best North West stories often do, in a pub. Fifteen years ago, Alex’s business was little more than an idea built around sous vide, the precise, low-temperature water-bath cooking technique that was transforming professional
Wilkinson saw something in those early products and passed them on to Nigel Haworth and Craig Bancroft at Northcote. “That single introduction helped pave the way to launch a product that would eventually grow into the business we have today.”
Among the young chefs who believed in what he was doing was Lisa. “Alex broke the mould in the industry,” she says. “He produced the best of the best. When you work
‘People overthink it. They worry about the temperature because it isn’t plugged in. But it’s just about learning how to light it and control it’
kitchens: “When we were an aspiring business, many of the chefs we worked with were aspiring chefs themselves,” he remembers. The turning point came at his local gastropub, The Bay Horse in Ellel near Lancaster, where owner Craig
with people who have real passion and respect for their craft, you want to partner with them, because together you can create something truly special for the people you cook for.”
That instinct has never left
either of them. Today, a Bertha charcoal oven sits in Northcote’s cookery school, where Lisa teaches guests how to coax the most from it. “When you know how it ticks, the Bertha becomes your best friend,” she smiles. For Alex, the respect is mutual: “We are both ambitious and hungry,” he says. “I’ve been privileged to watch Lisa grow into the chef she is today, while staying humble and never forgetting her roots. To succeed as she has, in a male-dominated industry, takes real northern grit. She’s become a friend as much as a colleague and she’ll always be honest with me.
“I genuinely don’t think our journey would have been the same had we been anywhere else.”
RAISED BY THE NORTH WEST
If there’s a third character in this story, it is the region itself. Both Alex and Lisa speak about Lancashire’s and the wider North West’s rare willingness to open doors: “Our business was built on relationships,” Alex says.
“People like Lisa at Northcote and Mark Birchall at Moor Hall championed our products and introduced us to others within the industry. As they’ve gone on to become globally recognised chefs, we’ve been proud to grow alongside them.”
And, it isn’t only the Michelin names, as he is quick to add that the independents and gastropubs are the backbone of the food scene: “There is a genuine culture of collaboration here, where people want to see local businesses succeed.”
That northern instinct to look after one another reaches beyond business, too. Alongside their support for Hospitality Action, Lisa and Alex have partnered with the Prept Foundation to fund a Chef Educator in Lancashire for three years. Bringing hands-on cooking sessions into local schools, the role will help young people cook, create and see new possibilities in hospitality, planting small seeds of confidence in the same community that first believed in them.
Then there’s the larder. The North West offers some of the finest meat, seafood, cheese and seasonal produce in the country, as well as a list of suppliers they speak of as friends. “Making a connection with a supplier is so important,” says Lisa. “You know you’re going to get the best of the best and they inspire me through the amazing ingredients they sell.” For Alex, it all reinforces his belief: “Great cooking starts with exceptional ingredients and doesn’t need to be overcomplicated.”
THE FREEDOM OF OUTDOOR COOKING
What unites Lisa and Alex most is the open flame. “You can fire it right up or tame it right down. You can do anything you want on it,” says Lisa. “The magic is in the control, working directly over the flames for a crisp,
of the kitchen and people are investing in it accordingly. They’re seeking experiences rather than just meals.”
Crucially, neither of them waits for the perfect weather. “We gather around the fire because it’s about bringing people together,” says Alex, who in a world of constant distraction, believes cooking outdoors does something
‘A piece of bread to mop up the juices, fresh herbs and a squeeze of lemon for a little zing, a scattering of flavoured salt. Beautiful!’
charred exterior, then drawing the food further away for the long, slow cooking that retains the juices and takes on so much more flavour.”
Alex sees the same shift happening in gardens everywhere: “People have moved away from thinking of it just as a summer barbecue. The garden is becoming another room of the home, an extension
increasingly rare. “It gives people permission to put their phones down, slow the pace and simply enjoy each other’s company.”
DIFFERENT FIRES FOR DIFFERENT OCCASIONS
If the principle is connection, the pleasure is in choosing how. For Lisa, each outdoor oven
or grill suits a different mood.
“For low and slow, I’d reach for the Bertha,” she says.
“My favourite party piece is a whole Peking duck, hung inside the Bertha and cooked low and slow, then shredded at the table. It turns a meal into a real spectacle.”
For a relaxed Friday evening, she loves the accessibility of a Delivita pizza oven: “You can have a delicious pizza ready in three or four minutes,” she says. Although she points out: “It doesn’t just make pizza. You can cook half a chicken in there, too.” For something quick and sociable like skewers passed around or a generous tomahawk steak, she turns to the Kasai Konro grill, in the middle of the table, so everyone can get involved.
Alex’s favourite evenings are the unplanned ones: “The best moments are often spontaneous. Friends pop round for a drink and someone says, ‘Are you staying? Shall we do pizza?’ or ‘Let’s fire up the Kasai.’ Those turn into the best evenings with hours around the fire, sharing food and conversation, without anyone worrying about a formal plan.”
For Lisa, the idea looks much the same: “Long, lazy alfresco dining, friends gathered, the children running around and at the very end of the night, marshmallows toasted over the dying embers,” she says.
TAKE IT OUTSIDE
For anyone who finds the idea of cooking outside daunting, both Lisa and Alex have the same reassurance: “It’s easier than you think. People overthink it,” says Lisa. “They worry about the temperature because it isn’t plugged in. But it’s just about learning how to light it and control it.” Her advice to nervous cooks is to start small with a Kasai grill or a simple pizza in a Delivita and to resist overloading it with fuel. “The thing that surprised me most is how little coal you actually need. Just a small fire and a little wood for an extra nod of flavour does the trick.”
The rest, she says, is in the preparation. Marinate, brine and glaze the night before, have the salads ready, put on good music, pour something cold, then relax: “Take risks. Do things you’d never normally do. Out there, you can cook anything, from a long piece of meat to a bread-and-butter
‘Marinate, brine and glaze the night before, have the salads ready, put on good music, pour something cold, then relax’
pudding.” And, she says, finish with care: “A piece of bread to mop up the juices, fresh herbs and a squeeze of lemon for a little zing, a scattering of flavoured salt. Beautiful!”
Above all, it comes back to people. Great hospitality, Lisa says, is the same whether it’s a Michelin dining room or a back garden: “You’re inviting people into your home. You want them to have a wonderful time and not want to leave.”
For Alex, the surest sign of a good evening is the moment everyone reaches for their coats and says the same thing: “Let’s do this again soon.”
Connection and good food sit at the heart of it all. Whether that’s a relaxed Delivita pizza night, the shared theatre of a Kasai, or a Bertha at the centre of a slow-cooked feast, cooking over fire, as Lisa says, is what makes you feel free.
A SPARKLING NEW CHAPTER
The new Louis Roederer Rooms at Northcote launch on 1st December 2026
Northcote’s muchanticipated Louis Roederer Rooms are now under construction and on track to open this December, marking a major milestone in the exciting transformation taking place under the ownership of Alf and Clare Ellis.
The luxurious new event space will create one of Lancashire’s
most distinctive destinations for weddings, celebrations, private dining and corporate entertaining.
FUTURE OF CELEBRATIONS AT NORTHCOTE
The Louis Roederer Rooms have long provided an elegant setting for some of Northcote’s most memorable
‘These muchloved spaces are being completely reimagined to offer an even more luxurious and versatile experience’
occasions. Now, following a significant investment, these much-loved spaces are being completely reimagined to offer an even more luxurious and versatile experience.
Designed with entertaining in mind, the new development introduces a dedicated space for celebrations, allowing guests to move seamlessly from ceremony or reception through to Michelin-starred dining and a new opportunity to be able to enjoy an evening of dancing and entertainment. A private entrance, stylish new bar, dance floor area when required and enhanced facilities will create an exclusive destination unlike anything else in the region for intimate celebrations,
while maintaining the warmth, personal service and exceptional attention to detail that have always defined a celebration at Northcote.
At the heart of every event remains the experience for which Northcote is renowned – outstanding food, exceptional wines and unforgettable hospitality. Wedding breakfasts, private dining menus and special celebrations will be created by Chef Patron-Director Lisa Goodwin-Allen and her team, with bespoke menus, Louis Roederer Champagne and expertly matched wines helping to create occasions that are truly memorable.
• Weddings
• Private Dining
• Family Celebrations
• Corporate Events
Capacity: 8 – 60 guests
• Anniversaries
• Exclusive Parties
• Celebrations of Life
• Christenings
To arrange a viewing or discuss your forthcoming event, contact our dedicated Event Planners, Robyn Tomlinson or Stephanie Baron, who will be delighted to guide you through every detail and help create a truly memorable occasion.
The Louis Roederer Room up to 60 guests
The Vintage Room up to 36 guests
The Cristal Room up to 16 guests
NOW TAKING BOOKINGS FOR 2027
Be among the first to celebrate in Northcote’s stunning new Louis Roederer Rooms.
Whether you’re planning a wedding, anniversary, birthday, family gathering or corporate event, our team is now welcoming enquiries for 2027 dates.
NEW FOR 2026 CHRISTMAS DINNER PARTY CELEBRATIONS
To mark the launch of the new Louis Roederer Rooms, Northcote will introduce a series of exclusive Christmas Dinner Party celebrations on selected dates throughout December. Guests can look forward to a four-course festive menu created by Lisa Goodwin-Allen, accompanied by carefully selected wines, live entertainment and the opportunity to experience Northcote’s stunning new luxury event space for the very first time.
Whether entertaining clients, celebrating with colleagues or gathering family and friends, these new festive events promise an unforgettable Christmas experience.
Details coming soon!
The Louis Roederer Rooms are perfect for:
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.
The Black Bull’s reputation for excellence has been recognised
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
with numerous awards in recent years, including Marketing Lancashire’s Pub of the Year, the Ribble Valley Food Destination Award, Open Table Diner’s Choice 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 and food lovers travelling from much further afield.
Even four-legged friends are welcome here, with the Black Bull proudly dog-friendly,
‘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’
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 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
‘Step outside and you discover a stretch tent that brings a touch of festival magic whatever the weather’
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 early 2027 – a stunning boutique-style hotel right on the doorstep, beautifully
restored to offer stylish privacy, luxurious comfort and effortless access to both the inn and Northcote. 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. This is one of Lancashire’s most celebrated destination pubs –and it’s easy to see why.
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
GOOD MORNINGS BEGIN WITH A GREAT COFFEE
WORKING WITH NORTHCOTE
At Northcote, every detail of a guest’s stay is carefully considered – from world-class dining to the quiet comfort of a morning in-room ritual. That attention to quality extends right down to the coffee. Through its ongoing partnership with Taylors of Harrogate, Northcote offers guests a simple way to enjoy exceptional coffee in their rooms, with Taylors Coffee Bags providing a quality cup of coffee, made effortlessly. Northcote’s Managing Director Craig Bancroft and Chef Patron-Director Lisa Goodwin-Allen, who visited the Taylors factory, where all our coffee is roasted, blended and packed – including coffee bags – and experienced first-hand the craft behind every blend.
Taylors Coffee Bags make your first coffee of the day something to look forward to
“A good brew sets your day up. Taylors Coffee Bags have so much more depth than instant coffee – they’re smooth, rich and rare,” commented Craig. “There’s real care and attention at every stage. The Rich Italian blend is chocolaty, a little nutty – absolutely delicious,” added Lisa.
The partnership extends beyond the room, too. As a proud sponsor of Northcote’s renowned Obsession event, Taylors has played a part in celebrating culinary excellence with its coffee – featuring in expertly crafted Taylors’ Espresso Martinis served throughout the series.
COFFEE & BLENDS
Taylors of Harrogate’s Coffee Bags bring together over a century of coffee expertise with modern convenience. Inside each coffee bag is the
same high-quality roast and ground coffee used across the Taylors range, carefully sourced from world-renowned growing regions in Latin America and Africa.
Rich Italian
A bold, full-bodied Arabica blend with notes of dark chocolate, toasted nuts and a subtle citrus brightness. It is smooth, balanced and comforting – the perfect start to the day or a moment of relaxation after dinner.
Decaffé
For those seeking the same depth of flavour without the caffeine, Decaffé offers a smooth, medium-dark Arabica roast with notes of caramel and malt. Decaffeinated using a pure water process, it’s the perfect choice for unwinding in the evening without compromise.
Follow our step-by-step guide.
MEET THE EXPERT: JAMIE BALL COFFEE BUYER
Behind every blend is a team dedicated to sourcing and crafting exceptional coffee. We spoke to coffee buyer Jamie Ball about what makes Taylors Coffee Bags so distinctive. What exactly is a coffee bag, and what makes Taylors different?
“Coffee bags contain real roast and ground Taylors coffee inside a bag. Each one is individually wrapped and nitrogen-flushed to lock in freshness and flavour. They
use the same recipes as our roast and ground blends, just roasted and ground slightly differently to create the perfect cup in this format.”
Coffee bags are often seen as a quick option – how do you ensure quality?
“We use speciality-grade coffee,
so the quality starts with the beans themselves. The format is simple, much like a teabag, but the consistency in how they’re produced means you get a great-tasting cup every time.”
Why do coffee bags work so well in places like Northcote?
“They’re delicious, convenient
‘They’re delicious, convenient and compostable. When you want proper roast and ground coffee without the mess of a cafetière, they’re the perfect solution’
and compostable. When you want proper roast and ground coffee without the mess of a cafetière, they’re the perfect solution – especially for that first cup of the day in a hotel room.”
BEYOND THE HOTEL ROOM
While perfectly suited to a luxury stay, Taylors Coffee Bags are just as at home beyond it. Whether it’s a countryside walk, a weekend escape or a moment of calm on the go, they offer a simple way to enjoy great coffee wherever you are.
No equipment, no compromise – just great coffee, made easy.
As proud sponsors of Northcote’s Obsession event, Taylors are delighted to support a venue that shares our passion for quality and innovation. We look forward to continuing the journey together!
Discover more about Taylors Coffee Bags by scanning the QR code or at: taylorsofharrogate.co.uk/coffee-bags
THE FINEST COMBINATION
More than a supplier relationship, Wellocks has become an extension of the Northcote team, working closely with Lisa Goodwin-Allen and her chefs to source outstanding seasonal ingredients, build trusted relationships and ensure the highest standards of both quality and consistency.
At the heart of the partnership is a shared belief in the journey of ingredients, from soil to service. Every ingredient served at Northcote has a story, beginning with the growers and producers who dedicate their expertise to cultivating exceptional produce.
Wellocks plays a vital role in bringing these stories to life. Through long-standing relationships with British growers and direct sourcing partnerships, Wellocks provides access to the finest seasonal ingredients from across the world. Their focus on provenance, seasonality and quality ensures Northcote can showcase produce at its very best throughout the year.
A perfect example of this partnership in action is the rhubarb supplied by Robert Tomlinson. Grown using traditional methods in the famous Yorkshire Rhubarb Triangle, Tomlinson’s rhubarb
was hand-selected by Lisa for her latest Obsession menu, celebrating the very best of British seasonal produce. The collaboration between Northcote, Wellocks and their trusted suppliers demonstrates
‘Wellocks’ commitment to seasonality and quality allows us to tell the story of every ingredient we serve and showcase the very best produce at Northcote’
For many years, Northcote and Wellocks have shared a commitment to sourcing exceptional ingredients and celebrating the very best of British produce wellocks.co.uk
how strong relationships and shared values create exceptional dining experiences. By working together from the very beginning of the supply chain, every ingredient arrives with a clear sense of provenance, care and craftsmanship.
Commenting on Northcote’s collaboration with Wellocks, Lisa says: “Having trusted partners like Wellocks gives us access to incredible growers and producers. Their commitment to seasonality and quality allows us to tell the story of every ingredient we serve and showcase the very best produce at Northcote.”
Scan the QR code to watch Lisa’s visit to Robert Tomlinson, seeing first-hand the journey of their Yorkshire Rhubarb, from soil to service.
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.
ELEVATING FOOD & DRINK HOSPITALITY
Both S.Pellegrino and Acqua Panna are reinforcing water’s place within fine dining culture
In modern hospitality, excellence is no longer defined solely by what appears on the plate. It is increasingly shaped by the full guest experience –where food, drinks, service, storytelling, and atmosphere come together to create something cohesive, refined and memorable.
Within this evolving landscape, S.Pellegrino and Acqua Panna have become defining forces, consistently supporting the world’s most influential
hospitality platforms and elevating standards across both the gastronomy and drinks culture. Through their partnerships with the
‘The brands supported not only the service of food, but the orchestration of the entire dining experience’
Michelin Guide, Obsession and The World’s 50 Best, the two iconic water brands are helping to shape a more connected, more sophisticated vision of hospitality.
Long associated with fine dining, S.Pellegrino and Acqua Panna have moved far beyond their role as premium table waters. Today, they are recognised as essential contributors to the hospitality experience –they are trusted by chefs, sommeliers and bartenders for their ability to complement, balance and elevate flavour. Their involvement in leading global events reflects a deeper commitment to not just supporting excellence, but actively helping redefine it.
MICHELIN GUIDE AWARDS: THE ART OF FINE DINING
The Michelin Guide Awards remain one of the most prestigious celebrations in global gastronomy, recognising restaurants and chefs who set the highest standards of creativity, precision and consistency. As partners of the 2026 Michelin Guide Awards in Dublin, S.Pellegrino and Acqua Panna reinforced their position at the heart of culinary excellence. Present at the awards ceremony, S.Pellegrino and Acqua Panna enhanced the guest experience through carefully curated water pairings designed to complement Michelin-level cuisine. Guests experienced how S.Pellegrino’s vibrant effervescence and Acqua Panna’s smooth, still elegance could elevate premium ingredients such as caviar, Parmigiano Reggiano and dark chocolate. These pairings highlighted an oftenoverlooked truth – that water plays a fundamental role in shaping flavour perception and refining the overall dining experience.
By integrating seamlessly into the Michelin journey, the brands demonstrated that drinks are not secondary to food, but an essential part of its expression. Their presence helped elevate the entire sensory experience, reinforcing water’s place within fine dining culture.
OBSESSION 2026: A CELEBRATION OF CULINARY COLLABORATION
Obsession at Northcote is one of the UK’s most iconic fine dining festivals, known for bringing together some of the world’s most talented chefs for a multi-night celebration of creativity and innovation. The 2026 edition once again showcased the very best of
‘S.Pellegrino’s vibrant effervescence and Acqua Panna’s smooth, still elegance elevated ingredients such as caviar, Parmigiano Reggiano and dark chocolate’
global gastronomy, with 20 world-class chefs, holding a combined 27 Michelin stars, each presenting unique menus that reflected their individual culinary identity.
Across 17 nights, guests experienced an ever-changing expression of fine dining, where each service offered a new interpretation of excellence. Within this environment, S.Pellegrino and Acqua Panna played a crucial, integrated role. Present throughout every stage of the guest journey, the brands supported not only the service of food, but the orchestration of the entire dining experience. From the restaurant bar to the final course, they ensured consistency, balance and refinement across every touchpoint.
The waters enhanced pairings, softened transitions between courses and elevated the rhythm of each menu. In doing so, they demonstrated that true hospitality excellence is built through collaboration between chefs, service teams and beverage partners working in harmony.
THE WORLD’S 50 BEST: SHAPING A GLOBAL HOSPITALITY ECOSYSTEM
S.Pellegrino’s partnership with The World’s 50 Best reflects its commitment to elevating hospitality beyond fine dining alone. The platform not only honours the world’s best restaurants, but also celebrates bars, bartenders, sommeliers and drinks professionals who are redefining global beverage culture.
Through initiatives such as The World’s 50 Best Bars, the brands continue to support the innovation in cocktails, spirits, wine and service, giving visibility to a fast-evolving drinks industry that is now central to modern hospitality. By supporting 50 Best, S.Pellegrino reinforces the idea that food and drinks are inseparable elements of the same experience. Restaurants and bars are no longer viewed in isolation – instead, they form part of a unified hospitality ecosystem where chefs and bartenders inspire and influence one another.
DRIVING HOSPITALITY FORWARD
From Michelin-starred celebrations in Dublin to immersive culinary showcases at Obsession and the global influence of The World’s 50 Best, S.Pellegrino and Acqua Panna continue to define what it means to support modern hospitality. Their role extends beyond presence or sponsorship –they actively contribute to shaping the standards, experiences and expectations of the food and drink industry. acquapanna.com sanpellegrino.com
REFRESHINGLY
refined
Saicho is a single origin sparkling tea made for the table. Each of our four expressions, Jasmine, Darjeeling, Hojicha and Osmanthus, is cold-brewed slowly and gently sparkled to develop a depth and complexity that holds its own in any glass. The result is a drink with the structure of fine wine and the soul of fine tea, designed to be served with food, with company on any occasion.
THE ART OF PAIRING
The Art of Pairing is our ongoing collaboration series with some of the world’s most celebrated chefs and sommeliers. Together we build menus where Saicho is not an afterthought but a deliberate counterpart, drawing out the seasonality of the produce, the intent of the cooking and the character of each tea.
The latest chapter takes us to Northcote in Lancashire’s Ribble Valley, where Chef
‘Saicho is a unique brand of tea with unique characteristics in its flavouring. It really lends itself to give a journey for customers that’s a non-alcoholic pairing’
Patron Lisa Goodwin-Allen and Head Sommelier Magdalena Schlejak have built a four-course pairing around our expressions, leaning into the produce of the surrounding fells and the rhythms of the season.
Redefining celebration, Saicho single origin sparkling tea is a complex, non-alcoholic pour that pairs perfectly with the seasonality of the produce on your plate. Photography: Johnny Stephens saichodrinks.com
“Saicho is a unique brand of tea with unique characteristics in its flavouring,” says Lisa. “It really lends itself to give a journey for customers that’s a non-alcoholic pairing. We found it very interesting to work with when you’re digging into the notes and tones and really trying to match them with seasonal ingredients.”
From the beginning, Saicho was built around the table. Our four expressions are now poured in more than 120 Michelin-starred restaurants across 25 countries, where sommeliers and chefs choose Saicho as a pour that earns its place on the list. The flavour is what carries it – Jasmine’s floral lift, Darjeeling’s bright muscatel notes, Hojicha’s smoky umami and Osmanthus’ apricot warmth. Each one a distinct partner for what arrives on the plate.
For Magdalena, Saicho answered a specific gap in the menu: “The alcohol-free wine flight is completely new for us and that’s where Saicho came to life. It was that missing element for the first bit of the experience where you need freshness, you need that fact that it’s sparkling, the bubbles are refreshing and this is definitely how it fits with the menu.”
CRAFTED WITH CARE
Every bottle of Saicho is 0.0%, vegan-friendly and made without added sugar. Tea, reimagined for the table and made for the moments that matter. It is celebration –redefined.
FOR THOSE WHO KNOW
Set the stage for the extraordinary. Introducing the Vario cooling Expressive series. The difference is Gaggenau
Northcote's Obsession Festival
OBSESSION IS NORTHCOTE’S ANNUAL CELEBRATION OF THE VERY BEST FOOD AND WINE. FIRST HELD IN 2001, IT HAS GROWN INTO ONE OF EUROPE’S MOST RESPECTED AND MUCH‑LOVED GASTRONOMIC FESTIVALS, WELCOMING WORLD‑CLASS CHEFS AND PASSIONATE GUESTS YEAR AFTER YEAR
Often described as the Glastonbury of Gastronomy, Obsession has always been about more than memorable food. It’s a gathering of chefs, guests and friends; a celebration of talent, collaboration and the joy of great hospitality. Since 2001, the festival has welcomed over 20,000 guests, featured 324 chefs from 34 countries and delivered 259 days of remarkable dining.
Obsession also proudly supports the industry through its partnership with Hospitality Action, raising nearly £600,000 to date, including £80,000 from the most recent festival.
Each year, Northcote’s team produces thousands of beautifully crafted plates over 17 inspiring days, fuelled by passion and precision. Obsession continues to evolve, but its heart remains the same: a festival of fine dining that champions excellence, celebrates global talent and brings unforgettable culinary experiences to the Ribble Valley.
It’s a true highlight of the food calendar and for many, an annual obsession.
Lisa Goodwin-Allen
AS CHEF PATRON DIRECTOR OF NORTHCOTE, LISA IS ONE OF THE UK’S MOST RESPECTED CULINARY FIGURES AND THE DRIVING FORCE BEHIND THE OBSESSION FESTIVAL
Historically the first chef to cook for the festival, Lisa kicks off Northcote’s Obsession by hosting the Grand Opening with a menu created specifically for the occasion, setting an exceptional standard for the 17 nights to follow.
Lisa’s cooking has been described as ‘a vibrant, modern expression of her deep connection to Lancashire’. Drawing inspiration from the Ribble Valley, she crafts dishes that celebrate local produce. Her philosophy is simple: “It’s about taking that local produce and putting my twist on it – working with the seasons, to bring out the best of every product to create new exciting dishes.”
A familiar face on British television, having served as a veteran judge and competitor on BBC’s Great British Menu, Lisa has frequently showcased her culinary skills on both James Martin and MasterChef.
David Taylor
AT GRACE AND SAVOUR RESTAURANT, WHICH IS LOCATED AT HAMPTON MANOR IN THE WEST MIDLANDS, CHEF DIRECTOR DAVID TAYLOR COOKS WITH A SENSE OF PLACE IN MIND - NOT JUST ON THE PLATE, BUT IN THE WAY HIS ENTIRE RESTAURANT EXPERIENCE UNFOLDS
His vision goes beyond flavour, aiming to draw guests fully into their surroundings, where time slows and the outside world gently fades away. Through an almost meditative attention to detail, David invites his diners to switch off and reconnectwith food, with place and with the moment they’re in.
David’s cooking reflects years of experience in some of the most exacting kitchens in the world. From a trailblazing high street concept to a tough central London kitchen to the amiable and passionate kitchens of Glynn Purnell, then overseas to New York, Copenhagen and Norway – David found inspirations and lessons in each and every place. And he left all with clear beliefs. Produce should lead every decision, but people lead the way.
“Our position at Grace and Savour is always about the connection we build with people, and I think building meaningful connections is probably the hardest part of service. We are a restaurant - we’re here to serve food and drinks, but the thing we fight and contend for is to try and make every single guest feel comfortable, valued and seen.”
Jason Atherton & Spencer Metzger
JASON ATHERTON IS CHEF PATRON BEHIND ROW ON 5 IN LONDON AND ROW ON 45 IN DUBAI, SIGNATURE RESTAURANTS THAT OFFER A BESPOKE, THREE-ACT, 15-COURSE TASTING MENU CHRONICLING HIS CULINARY LIFE
The name “ROW” stands for “Refinement Of Work,” embodying Jason’s relentless pursuit of improvement. His vision led to immediate and significant acclaim for both restaurants. Row on 45 launched in Dubai in 2023 earning two Michelin Stars within six months. Row on 5 opened in London in 2024, earning its first Michelin Star after just seven weeks and then promoted to two Michelin stars in the Michelin GB&I Reveal in February 2026.
Spencer Metzger is Executive Chef, whose career has been extraordinary. He spent 13 years honing his craft at The Ritz under Chef John Williams, rising from a 15-yearold apprentice to Head Chef. After his 2022 victory as Great British Menu Champion of Champions, Spencer joined forces with Jason Atherton and launched Row on 45 in Dubai, before bringing that same success back to London and opening Row on 5 on Saville Row.
In the Spring of 2026, Spencer opened his own solo venture, the bistro Chez Rose, found on Pollen Street, Mayfair. Dedicated in name to his grandmother, Rosemary, Spencer’s cuisine combines seasonal British produce with the spirit of classical French cooking.
Damien Grey
AUSTRALIAN-BORN CHEF DAMIEN GREY IS THE VISIONARY BEHIND LIATH, THE TWO-MICHELINSTARRED RESTAURANT IN BLACKROCK, DUBLIN. RENOWNED FOR HIS UNCOMPROMISING PURSUIT OF EXCELLENCE AND DEEPLY PERSONAL APPROACH TO HOSPITALITY, DAMIEN HAS ESTABLISHED LIATH AS ONE OF EUROPE’S MOST DISTINCTIVE DINING DESTINATIONS, WHERE PRECISION, CREATIVITY AND EMOTION CONVERGE
At the heart of Damien’s philosophy is the belief that food is far more than nourishment—it is a powerful expression of identity, memory and human connection. Every element of the Liath experience, from sourcing and seasonality to storytelling and service, is carefully considered to create moments that resonate long after the meal has ended.
Since opening Liath in 2019, Damien and his team have earned international acclaim for their relentless dedication to craft and innovation, their commitment to excellence has transformed Liath into one of the most sought-after culinary experiences in Europe.
Nathan Davies
Angelo Sato
JAPANESE-BORN CHEF ANGELO SATO IS THE DRIVING FORCE BEHIND HUMBLE CHICKEN, THE TWO-MICHELIN-STARRED RESTAURANT THAT HAS BECOME ONE OF LONDON’S MOST EXCITING
AND INNOVATIVE DINING DESTINATIONS
Entirely self-taught, Angelo’s culinary philosophy is rooted in the discipline and traditions of his homeland, combined with the ambition and creativity forged through a remarkable international career.
His journey began in Japan, where he developed an early appreciation for craftsmanship while mastering the art of yakitori and learning the intricate techniques of chicken butchery. Early experiences at acclaimed restaurants including RyuGin and Narisawa introduced him to the precision, discipline and attention to detail that continue to define his cooking today.
At just 18, Sato moved to London, immersing himself in some of the world’s most respected kitchens including Restaurant Gordon Ramsay under Clare Smyth and Adam Byatt at Trinity. A move to New York followed, where he served as Sous Chef at Eleven Madison Park before returning to London to lead Restaurant Story, earning a Michelin star within months.
In 2021, Angelo launched Humble Chicken, a self-funded venture inspired by the vibrant izakayas of Tokyo. What began as a casual concept soon evolved into an intimate tasting-menu experience.
The restaurant’s evolution has been marked by rapid acclaim, earning its first Michelin star in 2024 and a second in 2025. Angelo continues to refine every aspect of the experience. Following the second star, he undertook a complete redesign of the restaurant, creating a bespoke 13-seat counter that allows for greater interaction, precision and immersion within a highly curated omakase journey.
NATHAN DAVIES IS CELEBRATED FOR HIS MASTERY OF COOKING OVER WOOD AND CHARCOAL AND HIS PROFOUND CONNECTION TO THE NATURAL WORLD
A proud Welshman, Nathan has built a reputation for creating immersive dining experiences that are deeply rooted in landscape, seasonality and craftsmanship, with fire serving as both his tool and signature.
Central to Nathan’s culinary philosophy are the bespoke grills he designs and welds himself, through which he transforms fire cooking into a highly refined culinary art. He is also an avid hunter, fisherman and forager, with many of his wild-caught ingredients appearing on his menus.
After his formal culinary education in Wales, Nathan joined some of the country’s most respected kitchens, including The Hardwick under Stephen Terry and the internationally acclaimed Ynyshir, under Gareth Ward - where his talent and leadership saw him rise to the role of Head Chef in 2017.
In 2019, Nathan opened his first solo restaurant, SY23 in Aberystwyth. In 2022, it was awarded a Michelin star and recognition as the Michelin Guide’s Best New Opening in the UK. The same year, he published his debut cookbook, On Fire, offering insight into his distinctive culinary philosophy.
In 2025, a new chapter. Leaving Wales for Guernsey, Nathan opened Vraic, a restaurant which overlooks Chouet Bay and draws inspiration from the island’s dramatic coastline and abundant natural larder. His seasonal tasting menus focusing on local produce, shellfish and coastal botanicals immediately caught the attention of the Michelin inspectors and, in February 2026, Vraic was awarded its first Michelin star.
Ricki Weston
HEAD DOWN THE LONG, TREE-LINED DRIVE TO THE STUNNING 19TH CENTURY WHATLEY MANOR IN WILTSHIRE, AND YOU ARE GREETED BY A PAIR OF HEAVY WOODEN DOORS THAT OPEN AUTOMATICALLY AS YOU APPROACH. BEHIND THOSE DOORS IS AN OASIS OF HOSPITALITY AND GASTRONOMY
In February 2022, Ricki Weston was appointed Executive Chef of the hotel’s flagship restaurant, The Dining Room. Within weeks, the restaurant was awarded a first Michelin star. Today, Ricki oversees all food and beverage offerings across the hotel, including Grey’s neighbourhood restaurant, room service, afternoon tea and private dining.
Born near Horsham, West Sussex, Ricki Weston accidentally fell in love with gastronomy. Finding himself without his final college work experience placement, he was forced to either complete a week in a local restaurant or fail his year. The restaurant was short of kitchen staff, so Ricki was sent to help out, “Within about half an hour of being in the kitchen, I fell in love with it. It was electric. It was chaotic. But I was hooked.”
In 2015, Ricki joined Michelin two-starred Restaurant Sat Bains in Nottingham, where he progressed from Chef de Partie to Junior Sous Chef over three years. He joined Whatley Manor as Sous Chef in 2018 and reached the regional finals of the Roux Scholarship in 2019.
A self-proclaimed lover of art, presentation of his dishes is something Ricki pays particular attention to. Never forgetting his mentors’ words ‘As it falls, Chief’, Ricki doesn’t overdress. He has his own style influenced by a carefully considered intensity, reminiscent of his days at Restaurant Sat Bains, paired with an elegance and lightness that comes from his own personality.
Allister Barsby
THE TWO-MICHELIN STARRED HIDE AND FOX, FOUND IN SALTWOOD, KENT, OCCUPIES A CHARMING BUILDING THAT ONCE SERVED AS THE LOCAL VILLAGE SHOP
From the outside, it remains modest and understated, blending seamlessly with its traditional surroundings on The Green. Allister Barsby is the man behind the stove. The Chef Patron, known for his modern, elegant and European-influenced cuisine, has a career trajectory of exceptional dedication and rapid success. Among many significant kitchens he worked in, he dedicated an incredible nine years at the then, two Michelin starred Gidleigh Park under chef Michael Caines, becoming head chef aged just 24.
On Hide & Fox, his first solo venture with business partner Alice Bussi, Allister describes his personal and professional ethos: “Produce drives everything. We’re incredibly lucky to be in Kent - it’s known as the Garden of England for a reason. We don’t rely on big-name suppliers. Instead, I work closely with small local producers, farmers and fishermen who really understand quality. I’m constantly sourcing new producers from around the county. It keeps the menu fresh, seasonal and completely grounded in where we are.
“If a grower has something incredible - like the first peas of the season or a unique variety of heritage tomato - we’ll build a dish around it. It’s about having that relationship and trust with the people who grow, catch, or produce what we serve. That’s what keeps our food honest and exciting.”
Paul Proffitt
PAUL PROFFITT IS THE BRITISH CHEF BEHIND PEARL BY PAUL PROFFITT, THE MICHELIN-STARRED RESTAURANT THAT HAS SWIFTLY ESTABLISHED ITSELF AS ONE OF DENMARK’S MOST EXCITING CULINARY DESTINATIONS
Known for combining refined technique with genuine warmth and hospitality, Paul’s cooking reflects a career shaped by international experience, family values and a deep appreciation for the power of food to bring people together.
Raised in Staffordshire, his passion for cooking was first ignited in the kitchen of his grandmother, Shirley. It was there that he developed an enduring appreciation for generous hospitality, comforting flavours and the sense of connection that great food can create.
After completing a degree in Culinary Arts Management, Paul left on a journey through some of Europe’s most respected Michelinstarred kitchens, developing the skills and discipline that would define his culinary identity. His talent was quickly recognised, leading to his first Head Chef position at the age of just 25. Eventually, Paul relocated to Denmark, where he spent nearly a decade at the renowned Henne Kirkeby Kro. He played a pivotal role in earning and maintaining the restaurant’s two Michelin stars, helping to cement its reputation as one of Scandinavia’s leading dining destinations.
In 2025, he opened Pearl by Paul Proffitt. Housed in a restored nineteenth-century villa overlooking Flensburg Fjord in Southern Jutland and named in tribute to his grandmother. The restaurant’s impact was immediate. Just 89 days after opening, Pearl was awarded its first Michelin star, a remarkable achievement that reflects both the quality of the experience and Paul’s unwavering commitment to excellence.
Kim Ratcharoen
BORN IN RURAL SOUTHERN THAILAND, IN A REGION FAMOUS FOR BEING THE GATEWAY TO MANY A BACKPACKERS DREAM ISLAND DESTINATION, KIM RATCHAROEN GREW UP WITH ONE OF THE MOST INFLUENTIAL ROLE MODELS OF HER LIFE, HER MATERNAL GRANDMA
It was while at university in the UK, that her career change from academia to culinary arts began. Kim, bolstered by encouragement from her closest friends, realised her happy place was the kitchen. “I was always cooking at uni, proper Thai dishes that my friends hadn’t seen before. They would say ‘Kim, you should become a chef’ or ‘you should go and do what you want to do’ and one I will always remember ‘you should make yourself happy’. I knew the university course I was on was as far away as possible from what I wanted to be doing, I knew it was a massive rebellion away from my parents’ wishes but I told my family I was going to go for it. I wanted to train as a chef.”
Kim enrolled at a culinary school in Brighton, where she would eventually graduate with a distinction in Hospitality. She attended college one day per week, and for the remainder of the week worked in a local Thai restaurant.
While working for 64 Degrees in London, her friend and colleague dared Kim to apply to Restaurant Gordon Ramsay for work experience. Deciding she had nothing to lose, and not really thinking she would be accepted, Kim made the call.
Kim Ratcharoen joined Restaurant Gordon Ramsay, initially for two weeks. Having found her culinary home, she stubbornly refused to leave the kitchen, deciding instead, to wait for a junior position to become available.
Many years later, having impressed chefs Gordon Ramsay and former head chef, Matt Abe with her dedication, ambition, control and relentless pursuit of excellence, Kim Ratcharoen became the second female Chef de Cuisine of the three Michelin starred, Restaurant Gordon Ramsay.
John Chantarasak
BORN IN LIVERPOOL TO A THAI FATHER AND CORNISH MOTHER, JOHN SPENT MOST OF HIS CHILDHOOD IN CHEPSTOW, WALES. THOUGH BEAUTIFUL TO HIM NOWADAYS, THE REALITY FOR TEENAGERS LIVING IN SUCH A REMOTE ENVIRONMENT WAS THERE WAS LITTLE TO DO
Entertainment had to be made by themselves, so when John’s best mate was gifted a guitar by his ‘music head dad’ and then another mate got a bass guitar, John decided to persuade is parents to buy him a drum kit. “Before we knew it, we were spending our evenings practising in the back room of a little music shop in town. We were mostly doing covers of 90’s bands like Stereophonics, but we got a taste of what it could feel like and began writing our own musicit was very organic growth”
After some success as a band, eventually, the music thing didn’t work out. John realised he had to do some soulsearching. He embarked on a 12,000-mile road trip across the USA, choosing to visit places such as New Orleans that had both a strong food culture and vibrant music scene. He began to read food blogs and restaurant reviews, “One day, while in Austin, Texas, I was renting a room at an Airbnb and the host was a chef. After a couple of days chatting over breakfast, he handed me a copy of Anthony Bourdain’s Kitchen Confidential. He said I should read it, and if I enjoyed it, think about what my next step was. I devoured the book in 24 hours”
Years and experiences later, John’s passion eventually led him and his wife, Desiree, to the opening of their Marylebonebased restaurant, AngloThai, winning a Michelin star in February 2025. Traditional Thai methods such as charcoal cooking, coconut smoking and the use of the powerful ‘wokhei’ are central to the kitchen’s approach. British ancient heritage grains replace Thai rice, tart sea buckthorn berries substitute for lime and holy basil is specifically grown for the restaurant in East London.
Tom Spenceley
TOM SPENCELEY IS THE HEAD CHEF AT THE THREEMICHELIN-STARRED LONDON INSTITUTION, THE LEDBURY, FOUND IN THE NEIGHBOURHOOD OF NOTTING HILL
A proud Yorkshireman with an immense passion for food, Tom has been instrumental in the restaurant’s powerful resurgence following its reopening.
A self-confessed Leeds United fan, Tom has spent his career working in some of the best restaurants in the country including the two Michelin starred restaurants, Restaurant Sat Bains in Nottingham and as Head Chef at James Knappett’s Kitchen Table in Fitzrovia. Tom joined The Ledbury in January 2022 as it reopened with a new look after the Covid pandemic. He has been instrumental in driving the restaurant forward. His creativity, incredible attention to detail and selection of produce means that the menu moves beautifully through the seasons with ingredients from Brett Graham’s own pig farm, produce farm and his multiple deer parks, found across the UK countryside.
No stranger to television, Tom represented the Northeast region on Series 16 of the BBC’s Great British Menu in 2021. He was also shortlisted for the prestigious Chef to Watch title at the National Restaurant Awards.
Alex Verhoeven
ALEX VERHOEVEN IS THE VISIONARY CHEFPATRON BEHIND HERT, THE MICHELINSTARRED RESTAURANT LOCATED ATOP TURNOVA TOWER IN TURNHOUT, BELGIUM
Celebrated for his contemporary approach and unwavering commitment to authenticity, Alex has established Hert as one of Belgium’s most compelling dining destinations, where exceptional cuisine, transparency and hospitality come together against a backdrop of panoramic views across the Campine region. At the heart of Hert lies a philosophy of ‘transparency in gastronomy’ — a belief that honesty, purity and openness should define every aspect of the dining experience. This ethos is reflected in the restaurant’s open kitchen, where barriers between chefs and guests are removed, creating a direct connection that fosters trust, engagement and a deeper appreciation of the craft behind each dish.
Alex’s cuisine is guided by a deep respect for nature and seasonality, and he is widely regarded as one of the rising stars of Belgian gastronomy. Through Hert, Alex Verhoeven continues to champion a modern interpretation of fine dining - one that values openness as highly as excellence, and where every detail reflects a genuine connection between ingredient, chef and guest.
Bas Van Kranen
BAS VAN KRANEN IS EXECUTIVE CHEF AT THE TWOMICHELIN STARRED RESTAURANT FLORE IN AMSTERDAM. THE CHEF ACHIEVED THIS REMARKABLE FEAT WITHIN JUST EIGHT MONTHS OF OPENING, MAKING HIM ONE OF THE YOUNGEST CHEFS IN THE NETHERLANDS TO EARN SUCH RECOGNITION
Bas was just 15 when he took his first job in a two Michelin-starred kitchen, Da Vinci. Following on from there, he joined Restaurant de Leuf, becoming head chef aged 23, helping the restaurant reclaim its Michelin star. In January 2018, he moved to Amsterdam to lead the restaurant Bord’Eau located inside Hotel De L’Europe. He won the restaurant a Michelin star in his very first year, which made Bas van Kranen the city’s youngest starred chef at the time.
All these experiences came from an ambition to pursue excellence. When, in 2021, he went on to found Flore, Bas was able to showcase his own philosophy of ‘conscious fine dining’ - an approach that proves the highest culinary standards can coexist with rigorous environmental principles. His revolutionary cuisine challenges perceived conventional luxury by eliminating traditional luxury ingredients such as caviar, foie gras and heavy butters. His focus is exclusively on Dutch micro-seasonality, and he is celebrated for his minimalist, plant-and-seafood-focused style. The culinary team tracks subtle, weekly changes in local produce, working closely with a network of biodynamic growers, foragers and sustainable fishing vessels in the North Sea. In Flore’s Research and Development kitchen, his team leverages fermentation, preservation, and unique techniques (such as house misos and vinegars) to both maximise flavour and extend the availability of heritage ingredients without relying on animal products.
Jorge Paredes
Sujan Sarkar
IN THE EVOLVING LANDSCAPE OF AMERICAN GASTRONOMY, CHEF SUJAN SARKAR STANDS AT THE FOREFRONT OF CONTEMPORARY INDIAN CUISINE
By dismantling old culinary stereotypes, he proves that the diverse heritage of the South Asian subcontinent belongs on the world’s most elite culinary stage.
Sujan’s revolutionary approach is rooted in a highly decorated, globetrotting career spanning London, Dubai and New Delhi. His foundational training is steeped in modern European culinary arts and techniques. His classical expertise provides a unique lens through which he views traditional Indian cooking. Rather than simply replicating heritage recipes, he applies Western techniques to structurally reimagine dishes, elevating textures and presentations without sacrificing the soul of their original flavour profiles.
In 2022, Sujan unveiled his American fine-dining flagship, Indienne, in Chicago. The response from local diners and national critics was immediate, launching a wave of historic accolades. In 2023, just one year after opening, Indienne earned a Michelin star, becoming the first and only Indian concept in Chicago history to receive the honour.
Today, Sujan’s portfolio of hospitality businesses includes Chicago hotspots Swadesi, Sifr, and Nadu, alongside California destinations Baar Baar and Tiya in San Francisco. A two-time James Beard Award nominee (2024, 2025) and former Times of India Chef of the Year, he continues to lead a dialogue between culinary heritage and modern innovation, permanently elevating the global perception of Indian gastronomy.
ECUADORIAN-BORN JORGE PAREDES IS THE HEAD CHEF AT OMA, A LANDMARK RESTAURANT LOCATED IN LONDON’S BOROUGH MARKET
He made culinary history in February 2025 by leading OMA’s kitchen to its first Michelin star, less than a year after opening. This achievement made OMA the first Greek-inspired concept in the United Kingdom to receive the honour. Raised in Ecuador, Jorge moved to Europe to pursue gastronomy. He worked extensively under celebrated Chef Nieves Barragán at Mayfair’s critically acclaimed Spanish tapas destination, Sabor, where he quickly climbed to the rank of executive chef. In April 2024, he partnered with prominent London restaurateur David Carter to launch OMA.
At the restaurant, Jorge channels his diverse Mediterranean expertise into a coastal Greek menu that is deeply rooted in elemental, unadorned cooking. His kitchen revolves around a dramatic open-fire charcoal grill and a pristine raw bar, showcasing seasonal British seafood alongside bold Levantine spices. Rather than replicating rustic regional recipes, Jorges’ signature style introduces sophisticated, modern brushstrokes of flavour - such as pairing hand-stretched wild farm pitas with intricately dressed wild seabass crudos and slow-cooked, lightly smoked meats.
By bridging the gap between ancestral Mediterranean traditions and contemporary open-fire techniques, Jorge continues to redefine the city’s modern dining landscape and elevate the global perception of Greek-inspired cuisine. OMA’s rapid ascent to a Michelin star is a testament to Jorge’s dedication and talent, quickly establishing him as one of the most exciting rising forces in London’s culinary scene. His vision has elevated Greek-inspired cuisine to the highest level of international recognition.
John, Phil & Adam
John Williams MBE: The Ritz London
AS EXECUTIVE CHEF OF THE TWO-MICHELINSTARRED THE RITZ RESTAURANT AND THE RECIPIENT OF AN MBE FOR SERVICES TO HOSPITALITY, JOHN WILLIAMS IS SYNONYMOUS WITH TIMELESS CULINARY EXCELLENCE
The son of a Tyneside fisherman, Williams rose to lead the kitchens of some of Britain’s most storied hotels, including a long tenure with the Savoy Group before joining The Ritz in 2004. A trusted figure who has catered for the Royal Family, John oversees an immense operation with an unwavering commitment to Escoffier-influenced tradition and perfection. His leadership saw The Ritz Restaurant achieve its first Michelin star in 2017 and its second in 2025. He is also the active President of the Royal Academy of Culinary Arts, tirelessly mentoring the next generation.
Adam Byatt
THE DRIVING FORCE BEHIND THE MICHELINSTARRED CLAPHAM INSTITUTION, TRINITY AND, IN SPRING 2026, HE OPENED HIS SECOND SITE, ROSINA, IN WANDSWORTH COMMON
Adam began his classical training at Claridge’s aged just 16. He rose through the ranks before joining Phil Howard at The Square, which went on to be awarded two Michelin stars. Opening Trinity in 2006, he defined his style: seasonal, imaginative, modern British food that bursts with vibrant flavours, using the finest British produce. Known for his commitment to mentoring young talent, Adam brought his unique combination of classical discipline and passionate, contemporary cooking to this legendary kitchen collaboration.
Phil Howard
AFFECTIONATELY KNOWN AS THE ‘CHEF’S CHEF,’ PHIL HOWARD IS ONE OF THE MOST RESPECTED FIGURES IN THE INDUSTRY. HIS REPUTATION WAS FORGED AT THE LEGENDARY THE SQUARE, WHICH HELD TWO MICHELIN STARS UNDER HIS LEADERSHIP FOR TWO DECADES
Now the chef/co-owner of the critically acclaimed Elystan Street and the pasta concept NOTTO, Phil’s food is celebrated for delivering sheer pleasure through the harmony of flavour, rather than technical spectacle. The recipient of the Michelin Mentor Chef Award, his influence is vast, having developed an endless stream of successful chefs, including his fellow finalechef, Adam Byatt.
CELEBRATING 26 YEARS OF NORTHCOTE’S OBSESSION
Delivering a culinary celebration of this scale and reputation requires collaboration, passion and shared ambition. Over the years, one of Obsession’s greatest strengths has been its ability to bring together like-minded brands and businesses that share our dedication to excellence, craftsmanship and innovation.
Obsession would not be possible without the valued support of our sponsors and partners and we are immensely grateful for their continued commitment to this extraordinary event.
We are proud to work alongside these trusted partners and thank them for helping make Obsession26 another outstanding success. Thank you to each of the businesses featured here for sharing our passion for excellence and for helping make Obsession26 another outstanding success.
SUPPORTING HOSPITALITY ACTION
Obsession26 once again demonstrated the incredible generosity of the hospitality community, raising £85,000 for Hospitality Action through raffle ticket sales, auction prizes and donations across the event. Over the past 15 years, Obsession has contributed more than £500,000 to the charity, helping to support hospitality professionals facing hardship and personal challenges.
Hospitality Action provides vital financial assistance and wellbeing support to people working across our industry, offering help with mental and physical health difficulties, financial hardship, family challenges and other life-changing circumstances. As a proud patron of the charity, Northcote is honoured to support its invaluable work.
We extend our heartfelt thanks to everyone who donated, purchased raffle tickets, bid in our auctions or contributed prizes. Your generosity continues to make a meaningful difference to the lives of hospitality people when they need it most. Together, we are helping Hospitality Action provide essential support across an industry that relies so heavily on the dedication and resilience of its people.
Skipton
THE HOME OF
The Ultimate Driving Machine
JOYFUL EATING
Best selling author and nutritionist Emily English explains how to make nutrition feel normal again
There is a lot of noise around food. What to cut out.
What to track.
What to fear. What time to eat, what order to eat in, whether your breakfast is high-protein enough or your lunch is good enough. For something that should be one of the most instinctive parts of being alive, eating has become strangely loaded.
That has always interested me and it is a huge part of why I do what I do.
At the centre of my work is a simple idea – nutrition should feel normal again. It should support your life, not dominate it. It should help you feel better in your body, not
more disconnected from it. It should be rooted in evidence, but still leave room for pleasure, appetite and real life.
I grew up in a family of cooks and chefs, so food was always part of how we gathered and cared for one another. At the
of it. That combination still underpins everything I do. I am interested in nutrition, but I am equally interested in whether it works when life is busy and whether it is something people can actually enjoy.
‘With So Good, I wanted to show that healthy food could still feel generous, craveable and full of character’
same time, I was obsessed with science and the body itself –how food affects energy, mood, digestion and health over time. But those worlds felt separate to me. One shaped my love of food, the other shaped my understanding
For a long time, nutrition was presented in a very clinical way. Then social media arrived and often pushed it to another extreme – more rules, more fear, more scrutiny only dressed up in softer language. Somewhere in the middle, a
lot of people lost sight of what eating well actually looks like. To me, it is much less dramatic than people expect.
So, if I were to strip it all back, my nutrition toolkit would look something like this.
START
WITH PROTEIN AND FIBRE
These are the two anchors I come back to most and the basis of how I build meals.
Protein helps keep you full, supports muscle maintenance and recovery and helps meals feel more substantial. Fibre matters just as much. It supports digestion, helps feed the beneficial bacteria in the gut and slows the release of energy from a meal, which can help with steadier energy and appetite regulation.
Put the two together and meals tend to work much harder for you. That is why so much of the food I make starts there. It does not need to be complicated, just a simple check-in – where is my protein, and where is my fibre?
EAT FOR TWO: YOU AND YOUR MICROBES
I think this is one of the most helpful ways to think about gut health without over complicating it. You are not just feeding yourself, you are feeding the trillions of microbes living in your gut too. And they thrive on variety, particularly a range of plant foods.
Different fibres feed different strains of bacteria, which is one of the reasons diversity matters so much. Beans, lentils, vegetables, fruit, nuts, seeds, herbs and wholegrains are not just ‘healthy’ in a vague sense, they are actively helping to support your gut environment. I often say colour and diversity are nature’s multivitamin, and I mean it. A colourful plate is about much more than presentation. It is one of the simplest ways to bring in a wider range of nutrients and protective plant compounds.
EAT ENOUGH
This is something many people overlook. You cannot expect
‘My recipes are designed to make healthy eating feel less like a performance and more like a rhythm’
to feel energised, resilient and well if you are constantly under-fuelling, skipping meals and relying on caffeine to get through the day. A lot of what gets framed as lack of discipline is often just under-eating in disguise. I think wellness culture has made many people suspicious of fullness, when actually feeling satisfied is one of the clearest signs that a meal has done its job. You are meant to feel fed. You are
day can support steadier energy, a more balanced appetite and a calmer relationship with food overall. For most people, that rhythm is far more useful than any other food rule.
PROTECT YOUR SLEEP
Sleep is one of the most underrated parts of nutrition. When you are under-sleeping, hunger and fullness signals can shift in a way that makes you feel hungrier and less satisfied. You are also more likely to crave quick energy, often in the form of sugar or refined carbohydrates, not because you have failed, but because your body is trying to compensate.
Poor sleep also affects mood, concentration and decisionmaking, which tends to show up in the way people eat the next day. A good diet matters, of course, but it is much harder to eat well when you are exhausted. Sometimes better nutrition starts with an earlier night.
MOVE – ESPECIALLY AFTER MEALS
meant to feel calmer after eating, not still mentally circling the kitchen. If you are constantly tired, irritable or preoccupied by food, it is not always because you need more control. Sometimes, you simply need more lunch.
RESPECT YOUR APPETITE RHYTHM
Our bodies like rhythm. Appetite, digestion and energy are all influenced by the body clock, which is why meal timing can affect how we feel. That does not mean you need to eat on a perfect schedule, but it does mean the body generally responds well to regularity. Skipping breakfast, running on caffeine, then eating very little all day before getting ravenous at night is a pattern I see often and it rarely leaves people feeling their best. Eating enough earlier in the
Movement does not have to be dramatic to be effective. One of the simplest things you can do for your health is walk more, particularly after meals. When muscles are working, they help take up glucose from the bloodstream, which is one of the reasons post-meal walks can be so helpful for blood sugar regulation and energy. Walking also supports digestion, mood and stress, all of which shape how we feel in our bodies. I think it is one of the most underrated health tools we have, because it is simple, accessible and genuinely
effective. Not everything has to be intense to count.
LEAVE ROOM FOR JOY
This one matters just as much to me as any nutrient. I often talk about Vitamin J –Vitamin Joy, because I think we underestimate it. We speak so much about protein, fibre, blood sugar and gut health, all of which can be useful, but much less about whether food still feels pleasurable. Whether meals feel comforting. Whether eating still feels like one of the great daily joys rather than another task to complete correctly. For me, that is not a fluffy add-on. It is part of what makes an approach sustainable.
A way of eating that feels joyless is rarely one that lasts. Healthy eating should still leave room for pleasure, spontaneity, meals out, family recipes, puddings and food that is there simply because you love it. That is not a weakness in your routine.
practical expression of my ethos, because it is built around the reality of modern life. If there is one thing I hope people take from my work as a nutritionist, it is that nutrition can be informed without becoming obsessive. You can care about protein without fearing carbohydrates. You can support your gut without centring your entire life around digestion. You can be interested in health without becoming frightened of food. A lot of modern wellness culture leaves people feeling as though they need an expert, a protocol or a product to make every decision for them. Iwant the opposite. I want people to feel more confident in the kitchen, more trusting of their appetite and more able to build meals that support them without over-thinking every bite.
My recipes are designed to be used, not just admired. They are there to become part of your week, to help you open
‘Healthy eating should still leave room for pleasure, spontaneity, meals out, family recipes, puddings and food that is there simply because you love it’
That is part of a healthy one. That philosophy runs through all of my books. Most people do not need more information. They need food that fits – recipes that are quick enough for a Tuesday, satisfying enough to repeat and nourishing enough to support them properly.
With So Good, I wanted to show that healthy food could still feel generous, craveable and full of character. That eating well did not have to mean plain chicken, dry salads or endless substitutions. Live to Eat pushed that conversation further, looking not just at recipes but at our wider relationship with food and what it means to feel well.
My third book, So Good Express, is perhaps the most
the fridge and know what to make, to make healthy eating feel less like a performance and more like a rhythm. That, to me, is where good nutrition belongs – in real life. And perhaps that is the bigger message behind everything I do. Not that there is one perfect way to eat, but that eating well should feel possible. It should feel delicious. It should feel like something that supports your life rather than shrinking it.
Nutrition does not need more extremes. For most people, it simply needs to feel normal again.
emilyenglish.com
@emthenutritionist
THE ART OF PERFECTION
In the Ribble Valley, where craftsmanship and heritage are quietly revered, Renovo Dental has established itself as the definitive name in bespoke implant dentistry
Renovo Dental operates in a rarefied sphere where precision engineering meets artistry and where compromise is simply not part of the language.
Founded by the highly experienced clinician
Dr Usman Riaz, Renovo was conceived with a singular philosophy – to deliver cosmetic and implant dentistry at the highest possible level –all meticulously planned,
flawlessly executed and designed to endure for decades. Celebrating its fifth anniversary, the practice now stands as the pre-eminent implant specialist in the North West, with a three-month waiting list and a discerning clientele that includes fellow dentists who entrust their own smiles to Renovo’s care.
“It goes without saying that you should not compromise when it comes to implants and your smile, it is an investment,” says Dr Riaz. “Implants should
last at least 20 years or more. If taken care of, lifelong. If you get an implant done once, it’s got to be done well.”
At Renovo, placing the implant is regarded as the straightforward element.
The true mastery lies in the planning – an intricate, detail-driven process that considers gum architecture, bone health, facial harmony and the individuality of every smile.
“For us, placing the implant is simple. Our philosophy is about the planning and making the implant look and act like a natural tooth.
“Aesthetic dentistry is not about changing smiles, it’s about respecting them. Implants must be harmonious with the facial aesthetics, as every smile is unique.”
It is this devotion to detail that elevates Renovo beyond clinical excellence into the realm of artistry.
Central to that journey is an in-house specialist team, ensuring continuity, accountability and an uncompromising standard of care. Among them is Dr Khurrum Hussain, a highly experienced specialist periodontist and implant surgeon whose expertise has earned international recognition.
Recently, Dr Hussain was invited to present at the prestigious ICE Annual Scientific Symposium 2026, which focused on ‘Innovations in Implant Dentistry and Peri-Implant Disease’. Held at the Manchester Hilton, the symposium gathered the world’s leading implant authorities, including keynote speaker Professor Tomas Albrektsson, widely regarded as the father of modern dental implantology.
Dr Hussain joined this distinguished line-up to discuss how serious implant failures and complications can be avoided – a subject that lies at the very heart of Renovo’s philosophy. “It’s about precision, predictability and control,’’ says Dr Khurrum. “That makes everything much easier for the patient.”
The latest technology at Renovo is not employed for spectacle, but for superiority. Advanced CT scanning and digital smile design
‘For us, placing the implant is simple. Our philosophy is about the planning and making the implant look and act like a natural tooth. That’s the holy grail’
software allow for forensiclevel planning.
From the first assessment to final smile, every step follows a patient-specific workflow, where the gum profile, the biomechanics, including the bite and smile aesthetics, are all pre-planned.
“There is no guesswork. We already know what the result is going to be, so for us it’s all about the journey. We find that journey exciting and we like our patients to be involved in the planning too.”
Yet what truly sets Renovo apart is its holistic approach.
Many implants are placed on the same day, often without the need for bone grafting, gum removal or sutures.
High-tech laser systems are used to disinfect and accelerate healing. Renovo has taken this even further by incorporating oral biomarkers
to assess inflammation and study the micronutrition to support healing.
“Optimising a patient’s health before implant surgery acts in our favour,” explains Dr Riaz. Patients may self-refer or be referred by their own dentist and once under Renovo’s care they are coached and mentored in maintaining exemplary oral health and as Dr Riaz explains: “Our aim is to deliver dentistry that not only looks great, but the teeth feel like they truly belong and last for many more years.”
‘Our
aim is to deliver dentistry that not only looks great, but the teeth feel like they truly belong and last for many more years’
The results speak volumes. More than 1,000 smiles have been transformed through implant rehabilitation since the foundation of Renovo Dental. Whether replacing a single tooth or reconstructing multiple teeth, the objective remains unwavering –longevity, practicality and beauty in perfect balance.
Indeed, Renovo’s implants are crafted to mimic nature so convincingly that patients and observers cannot distinguish them from the real thing.
“People often can’t believe they’re not their natural teeth. That’s the holy grail.”
Working six days a week and dedicating many hours to meticulous planning, the Renovo team remains driven not by volume, but by passion. Dentistry, as Dr Riaz affirms, is evolving and Renovo is proud to be at its vanguard, inspiring the next generation while quietly redefining what is possible.
In the Ribble Valley, excellence has found its benchmark at Renovo Dental where perfection is not pursued it is engineered.
As expectations around healthcare continue to change, more people are looking beyond treatment alone. Preventative medicine, rapid access to specialists and genuine, personalised care are becoming increasingly important, particularly for those who value reassurance as much as results.
That philosophy sits at the heart of Fylde Private Medical, where Director of Operations Noel Tracey and his team continue to expand the clinic’s offering while remaining focused on delivering exceptional patient care.
One of the fastest-growing areas is the clinic’s specialist skin service. Minor surgical procedures are proving increasingly popular as NHS waiting times continue to lengthen, while a carefully managed medical aesthetics service is introducing advanced treatments under the supervision of a consultant dermatologist. The emphasis here is firmly on clinical excellence, with patient safety and natural outcomes taking priority over cosmetic trends. Innovation also plays an important role. Fylde Private
Speed, expertise and genuine personal care are redefining the patient experience at Fylde Private Medical in Lytham St Annes, writes Tedd Walmsley
Medical is preparing to introduce Aura Reality, an advanced facial imaging system that uses AI-assisted technology to produce highly detailed skin analysis. By creating an independent assessment and visual treatment projections, the technology gives patients greater confidence and clarity before deciding on any procedure.
The clinic continues to broaden its specialist services, including expertise in female hair loss and a private echocardiogram clinic, where appointments are typically available within three weeks and reports returned the following morning.
Alongside new services, prevention remains a major focus. The recently launched Premier Health Plan has attracted significant interest
‘Members
from patients seeking regular health monitoring rather than simply reacting to illness. Members benefit from priority GP appointments, annual health screening, comprehensive blood analysis, skin assessments, heart checks and a dedicated GP who understands their medical history. Every result is discussed personally, ensuring patients leave with reassurance rather than unanswered questions.
Rapid diagnostics are another defining feature. Ultrasound appointments are available within 48 hours, acute blood tests can often be processed the same day and MRI scans are arranged quickly through trusted local partners, often with next-day reporting where clinically appropriate.
benefit from priority GP appointments, annual health screening, comprehensive blood analysis, skin assessments, heart checks and a dedicated GP’
Corporate healthcare is also becoming an important part of the practice, with tailored services for businesses and a new affiliation with BUPA making access even easier for insured patients.
As private healthcare continues to evolve, Fylde Private Medical is demonstrating that outstanding medicine is about more than speed. It is about combining specialist expertise with clear communication, modern technology and a genuinely personal approach, ensuring every patient feels informed, supported and cared for throughout their healthcare journey.
Fylde Private Medical 26 St Annes Road West Lytham St Annes FY6 1RF 01253 207568 info@fyldeprivatemedical.com fyldeprivatemedical.com
Luxury Bespoke Event Catering
Blooming Onion is Northcote’s luxury event catering service, led by Chef Patron Lisa Goodwin-Allen and her brigade. From intimate dinners to large-scale celebrations, we create bespoke menus and unforgettable experiences, combining exceptional food, premium ingredients and impeccable hospitality, delivered wherever your event takes place.
At Home Dinner Parties & Cocktail Receptions | Celebration Parties | Corporate Events
From Enquiry to Event Day...
Our Blooming Onion team will be with you every step of the way to curate your bespoke event.
After you Enquire
Your journey begins with a conversation. Robyn or Steph from our Events Team will take the time to understand your vision, preferences and ambitions, crafting a bespoke proposal designed to bring your event to life.
Menu Creation & Sommelier Service
Whether you have a menu in mind or would like Chef Patron Lisa Goodwin-Allen and her brigade to guide you, we’ll create a bespoke dining experience, paired with expertly selected wines or tailored drinks to suit your event.
On the Day
On the day, our team will arrive at your chosen venue and take care of every detail with precision and care.
All that’s left for you and your guests to do is enjoy exceptional service and an unforgettable experience.
Scan to enquire.
Photography: Kerry Woods Photography, David Scholes Photography
SCENT & WELLBEING CONNECTION
Bamford is a wellness and lifestyle brand, crafting considered clothing and homeware, natural skincare, bath and body collections and holistic spa destinations around the world. Founded on the belief that people need to live more consciously and respect nature’s resources, everything they do is informed by a desire to tread more lightly on the earth and create in an ethical and considered way.
Everything at Bamford begins with nature. Their signature scent, Geranium, reflects that instinct entirely and has done from the brand’s
Carole Bamford has long cherished the scent of the geranium, Bamford’s signature scent that is ultimately uplifting and joyful
inception. As the first and founding fragrance, it remains their bestseller – naturally fragranced and inspired by a botanical that founder Carole Bamford has long cherished.
“I’ve had a lifelong fascination with geraniums. To me, their scent is heaven – so uplifting and joyful, evoking memories of home and family. When I burn the candle at home, it feels like I’m walking into my garden – we’ve captured its purity and beauty,” she says.
Picture a serene glasshouse, where geraniums thrive in abundance. The setting is idyllic, with artfully arranged beds displaying a variety of geranium cultivars. Sunlight filters through the greenery, enhancing the vibrant colours of the blooms, bees hum lazily, drawn by the sweet, citrusy scent lingering in the air. The Geranium range captures the very essence of this setting. The lively aroma uplifts the senses, as sweeter floral notes mingle with more herbaceous,
earthy undertones. Refreshing yet comforting, it offers a gentle reminder of nature’s beauty and the simple joys it brings.
HOW GERANIUM SUPPORTS MIND, BODY AND MOOD
Beyond its much-loved fragrance, Bamford’s Geranium blend is formulated to support wellbeing, with each oil chosen as much for its therapeutic properties as its scent. Aromatherapy draws on the natural qualities of botanical oils to support both emotional and physical wellbeing. Working through the close connection between scent, memory and the nervous
system, it offers a subtle yet effective way to influence mood, restore balance and create moments of calm.
To explore this more deeply, Bamford therapist, Lou Riby explains how specific botanicals, particularly geranium, can help restore a sense of equilibrium to both mind and body.
Why does scent have such an immediate and powerful impact on mood compared with other senses?
“The sense of smell is one of our most primal senses and is closely linked to the limbic system, the oldest part of the brain responsible for emotion and instinct. This is why scent can feel so immediate and powerful. When we enter a space, smell is often processed before we’re even consciously aware of it and it can quickly trigger emotional responses or memories we’ve associated with that fragrance in the past.”
‘Historically, geranium has been regarded as a powerful, restorative plant –
ancient civilisations valued it for its perceived healing properties’
In aromatherapy, geranium is often described as ‘balancing’. What does that truly mean in emotional and physiological terms?
“Geranium is widely valued for its ability to support balance both physically and emotionally. In skincare, it is known for its antiseptic and astringent qualities, helping to regulate sebum production, making it useful for both dry and oily skin.
From a physiological perspective, it is considered supportive of the adrenal cortex, which plays a key role in regulating hormonal
activity throughout the body.
This is why geranium is often associated with hormonal balance, particularly during times such as PMS or menopause, although its effects are not limited to women’s health alone.”
How does geranium interact with the nervous system and why is it often associated with emotional steadiness?
“Geranium is often described as both uplifting and calming. It is considered an antidepressant and nerve
tonic, while also having gentle sedative qualities. This combination is thought to help steady the nervous system, easing emotional fluctuations and supporting a more balanced overall state.”
Are there particular emotional states or times of life where geranium can be especially supportive?
“Geranium is useful during periods of emotional or physical transition. It can feel particularly supportive during illness, when emotional
resilience may be lower, as well as during hormonal shifts such as PMS, menopause or post-pregnancy recovery.
Many people also report it helpful during periods of general stress or emotional fatigue, due to its uplifting yet grounding qualities.”
Can you explain how scent layering works in aromatherapy, particularly in a blend that aims to both calm and uplift?
“Scent layering in aromatherapy is about combining
complementary oils, so they work in harmony. Rather than relying on a single effect, the blend supports multiple systems at once. For example, geranium may help uplift mood while also supporting physical balance, while other oils, such as lavender and peppermint, can deepen relaxation or enhance clarity. The mixture creates a more rounded emotional and physical experience.”
Are there any traditional or historical uses of geranium in herbalism or perfumery that deepen our understanding of its emotional resonance?
“Historically, geranium has been regarded as a powerful, restorative plant – ancient civilisations valued it for its perceived healing properties. Herbalists and early medical writers such as Nicholas Culpeper used planetary symbolism as a way of describing a plant’s qualities and energetic ‘personality’, rather than anything scientific or literal. Culpeper likened the geranium plant to Venus, the goddess of beauty and prosperity, suggesting the plant possesses qualities of balance and wellbeing.”
How might incorporating a balancing scent into a daily ritual affect long-term wellbeing?
“Incorporating scent into everyday rituals can create consistent moments of
SIGNATURE COLLECTION
Northcote is proud to introduce Bamford’s signature collection to every guest room, reflecting its commitment to luxury, wellbeing and sustainability. Crafted from naturally derived fragrance oils, including peppermint, lavender and geranium, these beautifully therapeutic products bring a calming, clean experience and are enjoyed by guests at some of the world’s finest hotels. We are delighted to feature them here at Northcote.
emotional reset throughout the day. For example, using a botanically scented body wash allows you to inhale the fragrance in the shower, which can have an immediate emotional effect. Following this with a body oil helps the oils absorb into the skin, extending their sensory and physical benefits.”
How would you recommend using a geranium-led fragrance to support balance during a demanding day?
“A simple way is to use our Geranium Hand Balm throughout the day. Applying it to the hands and taking a few slow, deep breaths allows the fragrance to be inhaled directly, offering a quick moment of calm and emotional grounding during busy or stressful periods.”
A GERANIUM RITUAL FOR RELAXATION
This evening ritual is built around Bamford’s signature geranium fragrance, chosen for its naturally calming, balancing qualities – a small ceremony of self-care to close the day.
Light the Geranium candle before you begin and let the scent of an English garden settle the room around you. Begin by running a warm bath and dissolving a handful of Geranium Bath Salts into the water – Epsom and sea salt work quietly to soften and revive as you soak.
Cleanse hair and scalp with Geranium Shampoo and Geranium Conditioner, then turn your attention to the body. The Hand and Body Wash is light and uplifting.
Pat dry, then press hand and body lotion into still-warm skin – botanical oils and aloe vera absorb quickly, leaving nothing but softness.
bamford.com
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PERSONAL SHOPPING
NORTHERN POWERHOUSE
When a former actress and self-confessed city girl began her organic rise to becoming one of the most respected voices in the health and wellness space, there was only one obvious place to
base her growing empire. And Davinia Taylor had other reasons for returning to her beloved Ribble Valley to proudly reclaim her Northern roots –her four growing sons. She explains: “At the beginning of the pandemic, I watched
all the bright lights of London turn off – it was almost poetic. I looked around and thought, ‘What am I doing here?’
“There was no community, no camaraderie. It felt very much like every man for himself. I wanted my boys to grow up with that amazing northern
sense of humour and selfdeprecation that everyone has in spades up here.”
Today, Davinia and her husband Matt, co-founders and CEO’s of WillPowders, run the rapidly growing business from Clitheroe, surrounded by the rolling countryside of the Ribble Valley – a place she believes offers something increasingly rare in modern life.
“We could live anywhere in the world, but we choose to live here,” she says. “We’ve got everything on our doorstep –incredible farmers, fantastic produce, amazing restaurants and pubs – and there’s something about the people that you just can’t bottle.
Katie Hammond meets Davinia Taylor, founder of the internationally acclaimed wellness brand, WillPowders
“People talk about wellness all the time, but for me, the biggest bio-hack in the world is simply feeling safe. Being part of a community and having people around you who care and will tell you exactly how it is.”
It’s a sentiment which perfectly captures Davinia’s approach to health and wellbeing. While much of the wellness industry is built around trends, jargon and complicated routines, she has become known for cutting through the noise and bringing things back to basics. And that’s exactly why so many of us are listening.
Through her bestselling books, including Futureproof, her social media channels and her WillPowders products, Davinia has built a loyal following of people looking for straightforward advice in a world which often feels overwhelmed with conflicting information.
Her own journey began after years of struggling with her weight and health.
“I was raised in the low-fat generation,” she explains.
“Everything was ‘diet food’. We were told that fat makes you fat. Butter was bad. Everything was replaced with processed alternatives.”
After years of feeling increasingly frustrated, she started looking deeper into nutrition and the way previous generations fed the family. The results were life changing.
Losing around four stone and completely transforming her relationship with food, Davinia continues: “It wasn’t really a diet – I basically turned the food pyramid upside down.
“I started focusing on protein and healthy fats and reducing the amount of refined carbohydrates I was eating. It was really about going back to the sort of food our grandparents and greatgrandparents would have grown up and raised their own families on.”
‘Did your nan eat it? If the answer is yes, you’re probably heading in the right direction’
And, as she explains, that philosophy is remarkably simple: “Fat satisfies and protein fuels. If I start my day with a croissant, by tea-time I’m ordering a Chinese takeaway. Once you’ve jumped on that rollercoaster, it’s very difficult to get off.
“If I start off with protein and good quality food instead, I stay full, my energy stays stable and I can just get on with my day.”
It’s this no-nonsense approach which has helped Davinia stand out in an increasingly crowded wellness market. She’s quick to challenge what she sees as over-complicated health advice and admits she often finds herself frustrated by wellness influencers and massive companies offering one-size-fits-all solutions.
“A true bio-hacker is a woman over 45,” she laughs. “She’s juggling work, family, stress, hormones, teenagers and everything else life throws at her.
“I’m not interested in being told how to optimise my life by somebody who has none of those pressures.”
The comment is delivered with her trademark humour, but it reflects a serious point. Many of Davinia’s huge army of social media followers are navigating menopause, struggling with energy levels, weight gain and the increasing demands of modern-day life. Rather than promising miracle cures, she encourages people to focus on the fundamentals:
“Did your nan eat it? Would your grandmother recognise it as food? If the answer is yes, you’re probably heading in the right direction.”
That same principle is built into the foundations of the WillPowders philosophy. Despite often being described as a supplement company, Davinia sees the products differently.
“I haven’t invented anything new,” she says. “I’ve powdered nutrients. Collagen isn’t some
miracle ingredient that has suddenly appeared. People used to get it naturally from making stocks, broths and slow-cooked meals.
“Our grandparents were boiling bones and extracting nutrients without even thinking about it. We’ve simply moved away from that way of eating and living and all I’ve done is take the hard work out of it by doing the research and utilising the best of the best ingredients to make things easier – here it is – now just stick some of this in your morning coffee, or the pasta sauce you’re making for dinner.”
Davinia believes modern convenience has often come at the expense of nutrition, leaving many people disconnected from where their food comes from.
“We’ve forgotten some really basic things,” she says. “Food isn’t just for enjoyment – it’s fuel, yet so much of what we’re eating now is ultra-processed and designed to keep us coming back for more.”
Family remains firmly at the heart of everything for Davinia and her husband and business partner, Matt. As the mother of four boys, she understands the challenges of feeding a busy household
‘Collagen isn’t some miracle ingredient that has suddenly appeared. People used to get it naturally from making stocks, broths and slow-cooked meals’
She’s insistent and passionate that real food doesn’t need to be complicated: “Bring back the stew,” she laughs.
“Honestly, everything goes into one pot. You’ve got your protein, your vegetables, your nutrients. It’s affordable, it nourishes the family and makes everybody feel better.”
and says much of her advice is shaped by real life rather than theory: “I just try to make sure the boys have a good breakfast, decent food when they’re home and that they’re getting enough protein and nutrients. I’m not trying to create perfect eaters – I’m trying to raise healthy kids.”
As the business continues to grow, Davinia remains committed to keeping WillPowders rooted in the Ribble Valley. She stands firm in the belief that success isn’t about relocating or chasing the glamour often associated with the wellness industry but instead lies in proving that a global business can thrive from a small Lancashire market town.
“If you can build a bio-hacking business in Clitheroe, where it’s raining most of the time, then you can build one anywhere,” she laughs.
Beneath the northern humour and obvious grit is a genuine belief that the future of health lies not in the next fad, but in rediscovering some old-fashioned wisdom.
“We’ve overcomplicated everything,” she says. “Most of the answers were already there. Good food. Good people. Community. Movement. Sleep – sometimes the simplest things are the things we’ve forgotten.”
And in a world constantly on a quest for the next miracle solution, perhaps that’s exactly why so many people are choosing to listen to this proud, northern powerhouse of a woman.
willpowders.com
THE ULTIMATE FOODIE GIFT
MEETS WELLBEING WHERE LUXURY
Luxury today is no longer measured simply by exquisite interiors or impeccable service. It is defined by space to breathe, time to reconnect and experiences that restore both body and mind. Few destinations understand this better than Everything Retreat. Tucked away in Lancashire’s spectacular Ribble Valley, the award-winning, adults-only retreat has quietly built a reputation as one of the North West’s most exclusive wellness escapes. Conceived by founder Louise Monk, Everything Retreat blends boutique accommodation, holistic wellbeing, exceptional
Everything Retreat is redefining luxury and wellness in the Ribble Valley with an exciting new expansion set to elevate an already exceptional escape
hospitality and the restorative power of nature into a destination where guests can truly switch off.
crafted cedar lodges alongside a charming cottage. Each has been thoughtfully designed to create a sense of sanctuary,
‘The retreat will undergo a landmark expansion that promises to position it among the UK’s most desirable luxury wellness destinations’
Surrounded by rolling countryside, landscape gardens and uninterrupted valley views, the retreat offers 12 beautifully
where luxurious comforts sit effortlessly alongside the tranquillity of the natural landscape.
The signature lodges embrace understated elegance with king-size beds dressed in crisp linens, floor-to-ceiling glazing, private hot tubs, roaring log burners and carefully curated touches, from luxury robes and premium bath products to personalised concierge services. For those seeking something even more distinctive, the themed lodges transport guests across the globe, each inspired by destinations that have shaped Louise’s own travels. From an Asian-inspired zen sanctuary and an African safari retreat to an alpine ski cabin and a Highland hideaway, every stay offers its own immersive character while retaining the same uncompromising standard of luxury.
Beyond the accommodation, wellness lies at the very heart of the Everything Retreat experience. Guests can indulge in bespoke spa treatments at The Healing Hut, enjoy Pilates sessions in the retreat’s distinctive teepees, savour seasonal menus at the exclusive guest-only Balance
Bar and restaurant, or simply wander directly into the surrounding countryside for peaceful wellness walks through one of Lancashire’s most beautiful landscapes. The retreat itself is deeply personal to Louise. Having grown up on the neighbouring family farm, she first imagined the concept while walking across the very fields where the retreat now stands. Her vision was simple yet ambitious –to create somewhere guests could feel completely removed from the pressures of modern life without travelling halfway across the world.
Speaking about her vision for Everything Retreat, which is under an hour’s drive from Manchester and under three hours from London, Louise says: “I wanted to create somewhere you could feel a world away without going far.”
Now, Everything Retreat is preparing for its most exciting chapter yet. Having recently secured planning permission, the retreat will undergo a landmark expansion that promises to position it among the UK’s most desirable luxury wellness destinations when completed in early 2028.
Designed by Zara Moon Architects, the carefully considered development will introduce an entirely new level of wellness and sophistication. At its centre will be an elegant
‘At its centre will be an elegant spa complete with luxurious treatment suites plus a spectacular outdoor pool accompanied by a sun terrace and invigorating cold plunge’
spa complete with luxurious treatment suites, a dedicated wellness reception, a purposebuilt Pilates and fitness studio and a spectacular outdoor wellness pool accompanied by a sun terrace and invigorating cold plunge.
The plans extend far beyond the spa. An intimate private dining room, exclusive winetasting cellar and beautifully designed executive meeting spaces will allow guests to celebrate, reconnect and retreat in complete privacy, while enhanced behind-thescenes facilities, including an expanded chef’s kitchen
and staff facilities, will ensure the impeccable service Everything Retreat is known for, continues to evolve alongside its growing ambitions.
Architecturally, the expansion has been designed to complement rather than compete with its idyllic surroundings. Natural oakframed buildings, expansive glazing and covered terraces will flood the interiors with light while framing uninterrupted views across the gardens, pool and Ribble Valley beyond, creating a seamless connection between
luxurious indoor spaces and the beauty of the landscape.
“This marks a significant milestone in the evolution of Everything Retreat,” says Louise. “Our vision has always been to create a sanctuary where wellness, nature and exceptional hospitality come together seamlessly. We are excited to begin this next chapter as we continue to set new standards for holistic wellbeing experiences.”
As wellness travel continues to evolve, Everything Retreat is setting a compelling benchmark for the future – one where luxury is measured not only in beautiful surroundings, but in meaningful moments of restoration, connection and calm.
With its ambitious new vision now firmly underway and completion anticipated in early 2028, Everything Retreat is undoubtedly one to watch. The next chapter promises to be every bit as remarkable as the destination itself.
REST reimagined
The first six beautifully redesigned bedrooms showcase Northcote’s commitment to exceptional comfort, thoughtful design and contemporary luxury
As Northcote’s exciting programme of investment continues, a new generation of bedrooms is beginning to emerge.
The first six newly transformed rooms will welcome guests this summer, offering a glimpse into the future of Northcote accommodation and setting a new standard for comfort, technology and luxury.
Carefully designed for today’s discerning traveller, the rooms balance modern convenience with the warmth and character that have always defined a stay at Northcote.
Every detail has been considered, from intelligent technology and discreet air conditioning to handcrafted furnishings, luxurious textiles and beautifully appointed bathrooms.
‘This is a complete reimagining of the Northcote bedroom experience, where contemporary luxury, thoughtful technology and exceptional comfort come together in perfect harmony’
The result is a collection of calming, sophisticated spaces where natural textures, soft neutral tones and thoughtful craftsmanship come together to create an atmosphere of effortless comfort.
This is not simply a refurbishment, it is a complete reimagining of the Northcote bedroom experience.
DESIGNED AROUND EXCEPTIONAL COMFORT
The new bedrooms have been created as contemporary retreats, combining timeless elegance with the expectations of modern luxury travel.
A soothing palette of chalk, dove grey and warm neutral tones creates an immediate sense of calm. Soft wool-look fabrics, bespoke woven detailing and layers of tactile textures bring warmth and depth, while carefully selected wallpapers inspired by natural materials introduce a subtle connection to the surrounding Lancashire landscape.
Technology has been seamlessly integrated throughout, offering
guests all the comforts expected from a contemporary luxury hotel.
Among the most welcome additions is air conditioning, now installed in the first phase and gradually being introduced across Northcote’s accommodation and public spaces – a feature increasingly sought after by today’s travellers. Thoughtfully curated in-room technology ensures guests can relax in complete comfort, with the latest Philips Smart TVs providing access to sports channels, Netflix and casting facilities, alongside elegant Ruark Bluetooth radios and music systems, combining premium design with exceptional sound quality.
A SANCTUARY FOR REST AND RELAXATION
As with every aspect of Northcote, comfort sits at the heart of the design. Bespoke Hypnos Wool Origins Collection beds combine natural wool, cashmere and sustainable fibres to regulate temperature and provide exceptional support, creating an environment designed around restorative sleep.
The new bathrooms bring a fresh sense of elegance, pairing clean contemporary design with marble-inspired finishes and the latest wellness-focused technology.
Alongside luxurious fittings, guests will discover Bamford,
whose signature Geranium collection has become synonymous with natural wellbeing and relaxation. From the uplifting botanical fragrance to the calming rituals inspired by nature, every detail has been chosen to create a restorative experience
that extends well beyond a comfortable night’s stay. Thoughtfully considered additions can be found throughout the room, from Dyson hairdryers and Nespresso coffee machines to carefully selected teas and coffee bags from Taylors of Harrogate,
served in Wedgwood Gio Platinum China, ensuring every moment feels quietly luxurious –as well as our famous Northcote ginger biscuits.
THE FUTURE
The launch of these first six rooms marks the beginning of a wider transformation programme that will see every bedroom renovated in the next six months.
Each room design philosophy remains consistent –contemporary luxury, exceptional comfort, intuitive technology and the warm Northcote hospitality that generations of guests have come to love. These first bedrooms offer an exciting glimpse of what lies ahead.
WELCOME TO THE NEW NORTHCOTE
Launching this summer, the first of Northcote’s newly transformed Manor House bedrooms reveal the future of luxury accommodation at Northcote – beautifully designed, thoughtfully equipped and created entirely around guest comfort.
A Partnership Built on Restful Luxury
True luxury is found in the details you feel, not just the ones you see. At Prestige Beds, our long-standing partnership with Hypnos and Northcote reflects a shared belief that exceptional hospitality should extend beyond beautiful interiors and outstanding service, into the comfort of a truly restorative night’s sleep.
For almost three decades, Hypnos has been the bed supplier of choice for Northcote, helping create the calm, considered sleep experience guests expect from one of the North West’s most celebrated luxury destinations. As an independent, family-run bed specialist and established Hypnos stockist, Prestige Beds brings expert knowledge, personal service and dependable care to every stage of the partnership.
“Over nearly 30 years at Northcote, we have consistently chosen to work with Prestige Beds and Hypnos because they deliver exactly what our guests expect –exceptional comfort and a truly restorative night’s sleep.
While our experience is built around outstanding food, wine and hospitality, nothing completes a stay quite like waking fully refreshed. Time and again, guests comment on the quality of their sleep and ask what beds we use –which says everything. Prestige provide not only a superb product, but a level of service and reliability that mirrors our own commitment to excellence.”
This partnership is built on trust, consistency and a shared understanding of what true luxury should feel like. Working alongside Hypnos, Prestige Beds has helped Northcote deliver exceptional comfort night after night, with beds chosen for their craftsmanship, quality and restorative support.
For guests wishing to recreate that experience at home, Prestige Beds offers expert guidance across its three North West stores. From choosing the right mattress, divan or complete bed set to enjoying free two-man delivery, room-of-choice service, assembly on selected products and old bed removal and recycling, Prestige Beds makes luxury sleep feel effortless.
It is this careful attention to comfort, service and consistency that has made the relationship such an important part of the Northcote guest experience:
“At Northcote, every detail matters –from the first welcome to the final moments of a stay. A perfect night’s sleep is an essential part of that journey. For almost three decades, Hypnos beds, supplied by Prestige Beds, have been at the heart of that experience, quietly ensuring our guests rest in true comfort. We regularly hear how wonderfully they’ve slept – often asking how they can recreate that feeling at home.
It’s this consistency, quality and partnership that makes Prestige Beds such a valued part of the Northcote story.”
For Prestige Beds, being part of the Northcote story is a privilege. Together with Hypnos, Prestige Beds continues to help deliver a sleep experience worthy of a truly exceptional stay, both in luxury hotel rooms and in homes across the North West.
NEW ERA TAKING ROOT
While the kitchen has long been the beating heart of Northcote, a new chapter is unfolding – one where the gardens are becoming its soul. At the centre of this evolution is Lisa Goodwin-Allen. As Chef Patron Director, she is guiding Northcote into its next era, one that reaches far beyond the plate and into the very fabric of the estate.
Overlooking the Ribble Valley and the Forest of Bowland beyond, for decades Northcote has been defined by its deep connection to the Lancashire landscape
This year marks the beginning of one of the most ambitious horticultural projects in Northcote’s history, with the arrival of two exceptional
gardeners who will work closely alongside Lisa. Together, they are shaping a landscape designed not only to flourish today, but to endure
“We’ve championed seasonality and local sourcing for many years, but this takes it to an entirely new level’
CIARÁN: HEAD GARDENER
for generations, a legacy garden that is as beautiful as it is purposeful.
This is about more than growing produce. It is about transforming the guest experience from the very first moment of arrival, inviting guests to walk through the gardens themselves, immersed in the provenance of what they will later enjoy on the plate.
At Northcote, the journey now begins long before the first course is served.
With a deep-rooted passion for regenerative growing and long-term landscape design, Ciarán brings both vision and technical expertise to Northcote’s most ambitious outdoor project to date. Drawn to the opportunity to shape something from the ground up, he sees the gardens not simply as a source of produce, but as an evolving ecosystem, one that reflects the same standards of excellence as the kitchen.
His approach balances productivity with beauty, combining traditional horticultural methods with forward-thinking practices. At Northcote, Ciarán is creating a garden that will mature over decades, continually deepening its connection to the menus it inspires.
A SHARED VISION
What does this new chapter mean to each of you?
Ciarán: “Northcote has always stood for excellence, and now we have the opportunity to create a growing environment that reflects that same ambition.
“Projects of this scale and with this level of creative freedom are incredibly rare. For me, it’s about crafting a garden that is productive, beautiful and intrinsically connected to the culinary identity of Northcote.”
Marta: “To join at the very beginning of something so transformative is incredibly exciting. We’re not just planting for today, we’re shaping how guests will experience Northcote for years to come. Every decision we make now will have a lasting impact.”
Lisa: “We’ve championed seasonality and local sourcing for many years, but this takes it to an entirely new level.
Working alongside Ciarán and Marta allows us to grow with
real intention, we are choosing varieties that inspire creativity and elevate everything we do in the kitchen.
“Our intentions in the future are for guests to begin their experience by walking through the gardens themselves, immersed in the ingredients,
the textures and the atmosphere that will later be reflected on their plate. Until now, the gardens haven’t fully played a role in that first impression of Northcote and you will see that changing over the next two years as the development comes to fruition.”
‘We’re already exploring varieties we’ve never had the conditions for before – unusual herbs, edible flowers, heritage vegetables’
MARTA: ASSISTANT GARDENER
The Greenhouse is the first major milestone. Why is it so important?
Ciarán: “The greenhouse is, in many ways, the engine room of the entire project. It allows us to extend the growing season, experiment with more delicate varieties and nurture plants that simply wouldn’t thrive outdoors. It opens up enormous creative potential.
“As the greenhouse has only just been completed, this year will focus on experimentation, developing a deeper understanding of the kitchen’s wants and needs. We have planted in the first two months a huge range of tomatoes –Gardener’s Delight, Pink Tiger, Black Moon, Shirley, Orange Wellington, Gourmansun and Sungold –along with a selection of companion plants including basil, French Marigolds, which help repel common tomato pests like aphids, whitefly and thrips.
“From there, we’ll begin to introduce something truly exciting and unique in the seasons ahead.”
Joining at the very start of Northcote’s transformation, Marta brings energy, curiosity and a genuine passion for hands-on horticulture.
Working closely with Ciarán and Lisa, she is helping to shape the gardens from the ground up, laying the foundations for a space that will grow in both scale and significance.
For Marta, this is more than a role – it is an opportunity to be part of something lasting, where every planting decision contributes to the future experience of Northcote.
Marta: “It’s also incredibly visual. Guests will see it evolving and understand immediately that something exciting is happening here. Inside, we’ll be growing everything from seedlings to heritage varieties –the beginnings of what will eventually shape the menus.”
Lisa: “From a chef’s perspective, it’s transformative. It gives us consistency, quality and the confidence to plan dishes around produce we know we can grow beautifully.
“Alongside the Cook School, the greenhouse and kitchen garden will also open up new opportunities to offer deeper, more immersive guest experiences, from informal tours to more structured garden-led experiences that connect guests even more closely to what we do.”
How are you approaching the design of the wider landscape?
Ciarán: “In many ways, we’ve started with a blank canvas and that’s been a huge advantage. It has allowed us to design the gardens exactly as we want them, without compromise. It’s a rare opportunity to create something that will have a lasting impact on the future of Northcote and help improve the wider landscape and ecosystems of the local area.
“Working with Lisa is a real privilege. What is especially exciting is the constant dialogue between the garden and the kitchen. We’re continually exchanging ideas, shaping the gardens together so that they truly reflect the food.
“A key principle for us is growing for flavour. While the kitchen garden will be the primary space for produce,
‘The greenhouse is, in many ways, the engine room of the entire project. It allows us to extend the growing season and experiment with more delicate varieties’
we’re selecting as many edible varieties as possible within the ornamental planting too –herbs, flowers and ingredients that bring both beauty and purpose. The aim is for the entire landscape to reflect the kitchen – expressive, immersive and rooted in flavour.”
What are you growing at the beginning of this journey?
Lisa: “We’re already exploring varieties we’ve never had the conditions for before – unusual herbs, edible flowers, heritage vegetables. The greenhouse opens up an entirely new world for us.
Ciarán: “For me, it starts with the soil. Growing from seed, nurturing something from its earliest stages and seeing it arrive on the plate –that connection is incredibly powerful. Alongside the kitchen garden, the wider estate is being thoughtfully reshaped. Existing orchards are being expanded and reimagined, with an increase in fruit trees including apple – Potts Seedling, Golden Spire, Lord Suffield (all native Lancashire
heritage varieties) pears –Green Slipper (traditional Lancashire variety dating back to at least 1685), Doyenne du Commice and Red William, Mirabelle plums and Marjorie’s Seedling and Merryweather damsons.
“Native planting will play a key role too – from wildflower meadows and grasses that support pollinators, to mixed hedging using species such as hawthorn, hazel and wild cherry – strengthening biodiversity while adding structure and seasonal interest across the landscape.”
How important is sustainability within the gardens?
Lisa: “Sustainability underpins everything we’re building. The long-term aim is to become as self-sufficient as possible, growing a wide range of produce on site, from micro herbs to more established crops, all with care and intention.”
Ciarán: “It informs every decision we make. We’re focused on improving soil health, managing water responsibly and creating
habitats for wildlife, from pollinator planting and hedgerows to bird boxes and the reintroduction of bees. We’re also reusing materials wherever possible, incorporating timber into the garden structure, using no-dig methods, producing our own compost and harvesting rainwater from the greenhouse. It’s about creating a system that works in balance with nature.”
How are you involving the community?
Lisa: “Developing future talent has always been important to us. We’re working closely with Blackburn College and Myerscough College to offer hands-on experience within the gardens, giving students the chance to learn alongside Ciarán and Marta and be part of a working, evolving space.
LOOKING AHEAD
The kitchen garden will be fully ready for spring 2027. In the meantime, the grounds will continue to evolve, ensuring there is always something new to discover with every visit. Ultimately, this is not just about growing food. It is about cultivating an experience –one that begins in the garden, but lingers long after the final course has been served.
DESIGNING OUTDOOR LIVING WITH PURPOSE
As the seasons change, through summer, autumn, winter and spring, gardens demand attention – not just maintenance but imagination too
At Bannister Hall Landscape Supplies & Plant Nurseries in Higher Walton, the start of the gardening season is less about selling plants and more about shaping spaces. It’s the moment where homeowners stop asking, ‘What should we plant?’ and start asking, ‘How do we want to live?’
Because modern landscaping is no longer simply horticulture. It is design, structure, architecture and atmosphere.
DESIGNING BEFORE DIGGING
One of the most significant shifts in recent years has been the move toward 3D CGI garden design. Much like interior architecture, outdoor spaces are now being digitally visualised before a single slab is laid.
Clients can see porcelain terraces, pergolas, planting schemes and lighting effects in realistic detail – long before installation begins.
Jon Carlyle Hollywood LLB (Hons), CEO of Bannister Hall Ltd, explains: “A garden should be designed with the same intent as a kitchen or living space. We offer a true one-stop shop –from 3D CGI design through to paving, decking and plant
selection – so clients can visualise the complete journey before we even break ground.”
The result? Fewer compromises, smarter material choices and outdoor spaces that feel curated rather than assembled.
‘A garden should be designed with the same intent as a kitchen or living space’
HEDGING: STRUCTURE, PRIVACY, PERMANENCE
If recent years celebrated open-plan gardens, this season is all about structure. Instant hedging and mature screening trees are seeing a surge in demand across the Ribble Valley. Homeowners want privacy – but they want it now, not in five years’ time.
Portuguese Laurel, Photinia ‘Red Robin’, Yew and Hornbeam remain firm favourites. Pleached trees, with their elevated framed canopies, are particularly popular in contemporary schemes, creating elegant green walls that soften architecture without overpowering it.
With over 40,000 trees, hedges and shrubs across three nurseries, Bannister Hall holds one of the largest private plant stocks in Lancashire. Clients can physically walk through mature specimens and select exact shapes and sizes, rather than ordering unseen.
Gardens are no longer an afterthought. They are becoming an extension of the home’s value – financially and emotionally.
SPRING ARRIVALS FROM ITALY
This spring also sees new architectural specimens arriving from specialist growers in northern Italy.
Mature olive trees – some with beautifully gnarled trunks – are being integrated into contemporary Lancashire gardens with striking effect. Hardy, characterful and sculptural, they provide instant Mediterranean elegance when paired with porcelain paving and soft ornamental grasses.
Columnar Italian Cypress and structured evergreen topiary add vertical drama and year-round form, bringing European refinement to Ribble Valley landscapes. The appeal lies in contrast with structured Mediterranean specimens framed by the rolling backdrop of Lancashire countryside.
MATERIALS
THAT ELEVATE THE SPACE
Porcelain paving continues to dominate high-end landscaping. Valued for its low maintenance, slip resistance and refined
aesthetic, large-format slabs in warm neutral tones, create clean sight lines and help gardens feel expansive.
Composite decking, aluminium pergolas and integrated LED lighting are increasingly specified at design stage rather than added later as upgrades.
Spring is prime planting season. Soil temperatures are rising, root establishment is strong, and thoughtful planting now ensures a layered, evolving garden through summer and beyond.
But design must lead planting – not the other way around.
THE RISE OF THE OUTDOOR ROOM
Across the Ribble Valley, there is growing appetite for outdoor kitchens, structured seating zones and defined entertaining areas. The garden is no longer viewed as seasonal, it is an extension of lifestyle.
As Jon concludes: “People invest heavily in their interiors but historically underinvested outside. We are now seeing clients treat gardens as fully designed living environments – spaces to host, relax and add long-term property value. The detail matters.”
‘We are now seeing clients treat gardens as fully designed living environments - spaces to host, relax and add long-term value’
For over 25 years, Bannister Hall has supplied award-winning landscapers, developers and discerning private clients across Lancashire. What sets it apart is integration with a design studio, hard landscaping materials, architectural timber, mature plant stock and specialist imports – all in one location.
As spring takes hold across the Ribble Valley, the message is simple: design first, plant with intent and build with permanence in mind.
Because a beautiful garden is not created by chance. It is designed.
Hall Ltd
Potter Lane, Higher Walton Preston PR5 4EN 01772 877087
sales@bannisterhall.co.uk bannisterhall.com
Business Hours
Open Monday – Friday 7.00am to 5.00pm with free on-site parking everythingplants.co.uk
Bannister
WE BUILD EXCEPTIONAL SPACES
A.R.N Projects is your trusted construction partner delivering residential and commercial projects across a range of sectors in and around the Fylde Coast and Lancashire.
From shell and core construction to complete turnkey solutions, we combine technical expertise, quality craftsmanship, and meticulous project management to bring every vision to life. Driven by professionalism, reliability, and attention to detail, we manage every stage of the construction process, ensuring projects are delivered safely, efficiently, on time, and to the highest standard.
“For business owners, entrepreneurs and individuals alike, that joined-up approach can be incredibly valuable.”
Farleys now operates from a number of locations across the North West. How important is that regional presence?
“Our regional footprint is incredibly important to us. Farleys has deep roots across the North West and we’re proud to work with clients from our offices in Manchester, Wigan, Rossendale, Preston and East Lancashire. Each of those areas has its own character and business community and having a local presence means we can stay close to the people and organisations we support.
IN CONVERSATION WITH…
Farleys Solicitors has been supporting individuals, families and businesses across the North West for more than 65 years. As the firm continues to grow and evolve, we caught up with Managing Partner Ian Liddle to talk about what makes Farleys different, the firm’s recent expansion and what lies ahead.
For readers who may not know Farleys, can you tell us a little about the firm?
“Farleys is a full-service law firm with offices across the North West, supporting both private individuals and businesses. We have a team of around 180 people and provide expertise across a wide range of legal services, from family law, property, and wills to corporate law, employment, dispute resolution and specialist areas such as serious injury and criminal defence.
“What has remained consistent throughout our history is our focus on delivering exceptional client service. We work hard to build long-term relationships and become trusted advisers to our clients.”
Managing
Partner Ian Liddle puts the spotlight on Farleys’ continuing growth and evolution. Photography: Liz Henson
What would you say sets Farleys apart?
“We combine the expertise and resources you would expect from a large regional firm with a very personal approach.
Clients often tell us they appreciate how approachable our lawyers are and the fact that we take the time to understand their circumstances and objectives.
sake. We’ve invested heavily in recruiting talented people, developing our specialist teams and broadening the services we offer.
“We’ve also seen increasing demand from clients who want a trusted legal partner capable of supporting them through every stage of life and business. That has created opportunities for us
‘Clients tell us they appreciate how approachable our lawyers are and that we understand their circumstances’
“Many of our clients have worked with us for years, sometimes across generations of the same family and we see that as a real reflection of the trust we’ve built within the communities we serve.”
Farleys has been expanding in recent years. What has driven that growth?
“Growth has been a key focus for us, but it’s always been about sustainable growth rather than growth for its own
to strengthen our presence across the region and continue building our team.”
What opportunities does this expansion create for clients?
“The biggest benefit is access to a broader range of expertise. As we’ve grown, we’ve been able to attract specialists in key areas, meaning clients can access high-quality advice across multiple disciplines while enjoying the convenience of dealing with one trusted firm.
“At the same time, clients benefit from the strength and breadth of the wider firm. Whether someone is looking for personal legal advice or support with a business matter, they can access specialist expertise across Farleys while still dealing with a team that understands their local area.”
What’s next for Farleys?
“We have exciting plans for the future. Our priority remains investing in our people, strengthening our specialist services and continuing to attract talented professionals to Farleys as well as key acquisitions of firms.
“Above all, we want to continue delivering outstanding service and helping our clients achieve the best possible outcomes. Growth is important, but our reputation has always been built on relationships and that’s something we’ll never lose sight of.”
For more information about Farleys visit: farleys.com or call 01254 367467
CROWNING GLORY
There are few names in British craftsmanship that carry the same quiet authority as Lock & Co. Hatters. In 2026, the historic house marks an extraordinary milestone –350 years since its founding. From a small millinery shop on St James’s Street to a globally celebrated symbol of enduring style, Lock & Co. has not only witnessed history, it has shaped it.
Founded in 1676 by Robert Davis during the reign of King Charles II, the company holds the unique distinction as the oldest shop in London and the oldest hat shop in the world and one of the longest continuously operating family businesses still in existence, now in the ninth generation.
Three
hundred and fifty years of Lock & Co. Hatters –and a timeless relationship with Royal Ascot
Remarkably, it has remained at number six St James’s Street since 1765, serving generations of customers from the same elegant townhouse in London’s West End.
For three and a half centuries, Lock & Co. has stood for exceptional craftsmanship, meticulous detail and an unwavering commitment to personal service – values that feel as relevant today as they did in the 17th century.
A HERITAGE OF CRAFTSMANSHIP
To step into Lock & Co. is to step into living history. The shop’s interiors, its ledgers, patterns and archival shapes, tell a story not just of fashion, but of culture and society evolving through time.
From the aristocratic patrons of the 18th century to cultural icons of the 20th and 21st centuries, Lock & Co. has long been the hatter of choice
‘The company holds the unique distinction as the oldest hat shop in the world’
for those who appreciate both precision and presence.
Figures such as Admiral Lord Nelson, Oscar Wilde and Sir Winston Churchill have all worn Lock pieces, while more contemporary clients range from David Beckham to international film actors and musicians.
Perhaps most famously, Lock & Co. is credited with the creation of the bowler or ‘Coke’ hat in 1849, originally commissioned by nobleman Edward Coke for his gamekeepers. In turn, Lock and Co. commissioned Thomas Bowler and Son to make it. The result was soon adopted as one of Britain’s most recognisable silhouettes and became known by two names the Coke or Bowler hat. Yet innovation has always
sat comfortably alongside tradition. From bespoke couture millinery to modern ready-to-wear collections, the house continues to evolve, balancing heritage with contemporary design, all while maintaining traditional hat-making techniques passed down through generations.
A ROYAL CONNECTION
Lock & Co.’s relationship with the British monarchy is both longstanding and quietly significant. With Royal Warrants dating back to 1956 and currently holding the Royal Warrant of Appointment to His Majesty King Charles III, Lock & Co. has supplied hats to generations of royalty. Lock and Co. has long topped the heads of British statesmen, but never the Head of State until Queen Elizabeth II, in conjunction with crown jewellers Garrard and Co, Lock and Co. designed the fitments for the coronation crown, which was viewed by over 20 million people worldwide on 2nd June 1953. As a result, the brand has embedded itself within the fabric of ceremonial British life. This connection extends naturally to Royal Ascot, one
‘Admiral Lord Nelson, Oscar Wilde and Sir Winston Churchill have all worn Lock pieces, while more contemporary clients include David Beckham’
of the most iconic events in the British social calendar where tradition, sport and style converge in a spectacle of elegance that has endured for more than three centuries. Founded in 1711 by Queen Anne, Royal Ascot remains a defining cultural moment, celebrated as much for its fashion as for its racing.
Over time, its dress codes have evolved, yet one element has remained constant – the central role of the hat.
350 YEARS AT ASCOT
As Lock & Co. celebrates its 350th anniversary, it reflects on a parallel story – its longstanding presence at Ascot, dressing generations
of racegoers, aristocracy and style leaders. From the structured silhouettes of the Georgian era to the elaborate Edwardian hats and the sculptural modern designs of today, Ascot’s style has mirrored the changing face of fashion. Yet throughout these shifts, headwear has remained the defining statement.
Lock & Co.’s hats have quietly formed part of this visual history, seen in archival imagery across the decades, worn by both royalty and discerning clients navigating the evolving language of occasion dressing. In 2026, this connection takes on fresh significance as Lock & Co. becomes an official licensee of Royal Ascot for the first time, a meaningful recognition of its contribution to British ceremonial style and craftsmanship.
THE ART OF DRESSING FOR ASCOT
Few dress codes in the world are as precise or as revered as those of Royal Ascot’s Royal Enclosure. It is an environment where detail matters, where tradition is upheld, and where the right hat is not simply an accessory, but a defining element of the ensemble.
For gentlemen, this means morning dress – a tailored coat, waistcoat, striped trousers and polished shoes, all completed by a top hat. The top hat itself carries a particular gravitas. In black or grey, whether finished in silk or felt, it represents both formality and heritage
and remains a compulsory element outdoors within the Royal Enclosure. There is an elegance in its simplicity. Free from embellishment, the top hat speaks to restraint, balance and proportion, principles at the heart of British tailoring. Whether worn for race day, weddings or civic occasions, it continues to hold its place as one of the most enduring symbols of formal dress.
For women, the story is equally expressive. From wide-brimmed statement pieces to sculptural designs, millinery at Ascot offers a canvas for creativity, while still adhering to the structure and discipline that defines the event. Each look is carefully considered, with hats chosen not simply to complement an outfit, but to complete it, balancing proportion, colour and silhouette with a sense of occasion. The result is a unique blend of individuality and tradition, where contemporary design sits effortlessly alongside time-honoured codes of elegance, creating one of the most visually striking spectacles in the British social calendar.
A LIVING TRADITION
What makes both Lock & Co. and Royal Ascot so compelling is not simply their longevity, but their ability to remain
‘A hat is never just a hat. It is a marker of occasion, identity and personal expression’
relevant. Today, Lock & Co. reaches customers in more than 70 countries, bringing its craftsmanship to an international audience while remaining rooted in its
St James’s Street home. The essence of the brand – quality, expertise and personal service – continues to define its appeal, whether fitting a first-time visitor or a
JOIN US FOR LUNCH WITH LOCK & CO.
24th September 2026
Celebrate 350 years of Lock & Co. Hatters with an exclusive afternoon at Northcote.
This is an opportunity to meet Master Hatters from Lock & Co. who will share the story of their heritage, craftsmanship and the art of hat-making today.
The Lock and Co. experience includes:
A glass of English sparkling wine and snacks on arrival
A three-course lunch created by Lisa Goodwin-Allen Insights and demonstrations from Lock & Co.’s expert hatters
Coffee and chocolates to finish Gift bag
A special moment to experience British craftsmanship and hospitality at its finest.
£100 per person fully inclusive
01254 240555 northcote.com
long-standing client. Similarly, Ascot continues to evolve, welcoming new generations while maintaining its core identity. The silhouettes may shift, the colour palettes may change, but the principles remain unchanged – elegance, respect for tradition and attention to detail.
Together, they represent a uniquely British narrative –one where heritage is not static, but continually reinterpreted through the lens of contemporary life.
LOOKING AHEAD
As Lock & Co. celebrates 350 years, it does so not as a relic of the past, but as a vibrant, forward-looking house. Limited editions, curated collections and a renewed focus on storytelling ensure that the next chapter is as compelling as the last. In an age of fast fashion and fleeting trends, there is something quietly reassuring in a brand that has stood the test of time, continuing to craft objects of purpose, beauty and permanence.
Because at its heart, a hat is never just a hat. It is a marker of occasion, identity and personal expression and in the hands of a master hatter, it becomes something far more enduring.
lockhatters.com
A SPECIAL JOURNEY
Patek Philippe expert Zara Dixon reveals her favourite Patek Philippe collection and offers her advice on how to choose your own, or a loved ones’ timepiece.
What do you enjoy most about working with Patek Philippe?
“It is hard to choose just one thing that I enjoy about working with Patek Philippe. The brand offers an incredible history, attention to detail, artistry and for me, it feels so special that many of the brand’s timepieces are passed through generations, enjoyed and worn by fathers and sons, mothers and daughters – it is like each client is sharing part of the brand’s history as well as making their own.
Zara Dixon Sales Consultant at Prestons Wilmslow discusses her experience working with Patek Philippe
‘We are happy to take as much time as needed to find the perfect watch for each of our clients’
“I feel extremely lucky that we get to build genuine relationships with our clients, it is hearing the personal stories behind each appointment, enquiry or purchase and sharing in those meaningful moments that is the most rewarding and one of the greatest privileges of my role. 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?
“Patek Philippe watches are works of art whose beauty
reflects their mechanical perfection – the detail is just incredible. Each design outlives passing fashions, they are classic, understated and timeless. The models often have simple, strong and refined lines, offering the wearer the perfect combination of modern and traditional design.
“One collection I find myself returning to time and again is the Twenty~4. Originally created for women with active lifestyles, it has evolved into a beautifully versatile collection that blends contemporary elegance with the traditional watchmaking expertise Patek Philippe is best known for. The designs are sophisticated yet wearable, making them just as suitable for everyday wear as they are for special occasions.
“My favourite model is the Patek Philippe Twenty~4 Ref. 7300/1200R-010. Crafted in 18ct rose gold, it features a beautifully proportioned round
‘The journey to purchasing a Patek Philippe is such a special one, whether it is to commemorate a particular occasion or a milestone’
case framed by two rows of brilliant-cut diamonds, creating an elegant presence without ever feeling overstated. I particularly love the silvery dial with its delicate shantung silk-inspired pattern, which adds depth and texture while maintaining a wonderfully understated look. Powered by a self-winding mechanical movement, it combines everyday practicality with exceptional craftsmanship. For me, it perfectly captures the elegance, versatility and timeless appeal that makes Patek Philippe so special.”
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 always recommend learning about the brand’s history, their 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 is the best part of supporting clients in selecting their Patek Philippe?
“I always genuinely enjoy welcoming our clients into our Patek Philippe space in our showroom, it is a beautiful environment that truly embodies the brand. I always encourage our clients to immerse themselves into the history and values of Patek Philippe, with the guidance of our team, before exploring the reasons behind such a special purchase.
“One of the most rewarding parts of my role is hearing our clients’ stories and learning what has brought them to
‘Patek Philippe watches are works of art whose beauty reflects their mechanical perfection – the detail is just incredible’
this point. Every appointment is different and it is always fascinating to see how individual preferences begin to take shape as clients start exploring the watches in person.
“It is a privilege to be part of those moments when a client finds the piece that feels right for them, whether it is marking a milestone or becoming part of their everyday life.”
What makes the Prestons Wilmslow experience so special?
“Prestons Wilmslow is a beautiful showroom and the team feels 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.”
prestonsdiamonds.co.uk
Gourmet Breaks AT NORTHCOTE
Turn everyday into an escape with Northcote’s Gourmet Break: Michelin-star dining, cocktails, countryside exploring, a relaxed evening, peaceful overnight stay, and award-winning breakfast.
- Gourmet Menu for Dinner in the Northcote Restaurant - Overnight accommodation in your chosen room or suite category - Northcote’s cook-to-order breakfast the following morning
from £265 per person*
STYLE EVOLUTION
Scruples has built its reputation on offering exceptional menswear with a personal service and this season the independent retailer is once again raising the bar. Following a successful buying trip to Milan, the team has returned with exciting new labels that sit perfectly alongside the established brands customers have come to know and trust.
With the new-season collections arriving soon, Tom Orrell along with Stephen Collins and the team, are particularly excited to introduce Corneliani, one of Italy’s most respected menswear names. Renowned for beautifully crafted clothing that blends contemporary style with timeless elegance, the collection offers everything from statement pieces to classic wardrobe staples, making it suitable for men of every age.
“It’s a really interesting label that we are delighted to bring on board following our Milan trip,” says Tom. “We’re always looking for brands that offer something special while maintaining the quality our customers expect.”
Another welcome addition is Doucal’s footwear, introduced in response to growing demand for premium smart
From Italian tailoring to contemporary casualwear, Scruples Menswear continues to evolve with carefully chosen collections that keep customers returning season after season. Photography: Kirsten Platt
casual shoes that combine Italian craftsmanship with everyday versatility.
These latest arrivals join an impressive line-up of internationally recognised brands including Mackage, Canali, Herno, denim specialist Tramarossa, premium shirts by Eton and French luxury swimwear by Vilebrequin. Long-standing Scruples customers will also be pleased to see the return of Pal Zileri, with the popular Italian label back in store
offering an elegant, ready-towear casual collection. “I’m sure customers from the past will be delighted to hear that Pal Zileri is back,” adds Tom.
The denim offering is also expanding, with a larger Paige collection arriving for customers seeking premium everyday style. Looking ahead, the buying team is already preparing for spring/summer 2027, with the early arrival of Sandbanks at the end of the year, followed by exciting
‘Corneliani is a really interesting label that we are delighted to bring on board following our Milan trip’
new introductions including CP Company and 120% Lino.
Accessories remain an important part of the Scruples experience, with the eyewear collection continuing to prove hugely popular. Customers can browse luxury frames from Tom Ford, Dita and Zegna, completing a carefully curated selection that reflects the store’s reputation for quality and style.
Tom believes the secret to Scruples’ continued success lies in its approach to buying: “Our refreshed way of buying smaller collections but more frequently means that stock is constantly being updated,” he says. “It keeps the stores feeling fresh and gives customers something new to discover whenever they visit.”
Scruples of Whalley 1 King Street Whalley BB7 9SP 01254 311805
With authenticity and craftsmanship at its heart, Ainsworth Jewellers is a destination store where traditional values blend with contemporary expertise
For 156 years, Ainsworth Jewellers has been a shining example of how heritage, craftsmanship and family values can stand the test of time. Proudly rooted in Lancashire and trusted by generations of families across the Ribble Valley and beyond, this highly renowned, independent family jewellers carry a story that is as captivating as the jewellery it sells.
Founded in 1870 by Joseph Ainsworth, the business began as a watch and clockmaker’s workshop and is now run by his great, great grandson, Phil Ainsworth alongside his wife, Helen Dimmick, whose lineage brings royal connections having an ancestor who was also a clock and watchmaker and had the honour of crafting timepieces for Queen Victoria.
Now led by fifth-generation, Phil and Helen, an awardwinning diamond grader and gemmologist, the business continues to redefine what a modern family jeweller can be. While many independents have disappeared from the high street, Ainsworth Jewellers has evolved, blending traditional values with contemporary luxury and expertise.
exhibition, ear-piercing studio and complimentary Champagne and drinks bar. Whether you are searching for the perfect engagement ring, marking a milestone anniversary, choosing a meaningful gift or redesigning a treasured heirloom, the team takes pride in guiding you through the journey with care and knowledge.
Step inside the elegant showroom and you immediately sense the difference. This is not simply a place to browse jewellery, it is a place to experience it. Every client is welcomed with warmth, time and genuine interest with private consultation areas, snug sofa seating, a diamond
Together, Phil and Helen bring complementary strengths. Helen’s industry expertise ensures clients receive advice grounded in both science and style, while Phil’s deep understanding of the family heritage keeps the business anchored to its roots. Together, they have created
a destination store where luxury feels personal rather than intimidating, refined yet relaxed and where you can even browse the store’s history and heritage with their very own museum.
What truly sets Ainsworth Jewellers apart is its belief that jewellery is about moments, not sales. The team understands that behind every purchase lies a story, be it a proposal, a celebration or a remembrance. They proudly recollect many families in the region returning generation after generation, trusting Ainsworth with life’s most precious milestones.
‘What truly sets Ainsworth
Jewellers apart is its belief that jewellery is about moments’
Ainsworth Jewellers offers something refreshingly rare that can be captured in one word – authenticity. It is a business shaped by history, strengthened by family and driven by an uncompromising dedication to customer experience.
From crafting pieces worthy of royalty to helping local couples say ‘I do’, Ainsworth Jewellers continues to prove that when jewellery is in your DNA, excellence is simply second nature.
Fresh, thoughtful and full of feeling, The Flower Shop Clitheroe continues to bring beauty to life through flowers for every occasion
Renowned throughout the Ribble Valley, Jim, Linda and their inspirational team have become essential partners in life’s most important moments, from weddings and goodbyes to anniversaries or simply just because. With a stunning selection of fresh and artificial flowers, foliage, plants and giftware, every visit to T he Flower Shop or their website promises something special.
This season brings the exciting launch of The Flower Bar, a beautifully updated and refreshed upstairs space dedicated to signature faux designs with a playful cocktail-inspired twist.
From The Blushing Duchess
and The Emerald Elixir to The Golden Hour Spritzer and The Midnight Garden, the collection offers everlasting arrangements with fresh flower impact and no fuss, with designs also available to browse and buy online.
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. Linda is a NAFAS demonstrator and her influence reaches far beyond Clitheroe, with her floral artistry featured in spectacular seasonal events held up and down the country.
With Northcote flourishing under the new owners, the team is excited to grow with them in both creativity and collaboration.
The Flower Shop remains as committed as ever to staying ahead of trends, offering eco-conscious options and delivering bespoke floral designs with the 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.
Our greatest strength is our people. Getting to know you and your situation means you’re never a number or a ‘case’. In our experience, when you put people first, success often follows.
freshly brewed coffee, or even a glass of fizz, every visitor is welcomed before being invited to browse the collections at their own pace. There is never any pressure – just honest advice, expert styling and space to enjoy and appreciate beautiful fashion.
Michelle believes that exceptional service is only possible because of the incredible team behind her. Store Manager Sophie leads
STYLE, LUXURY AND PERSONAL SERVICE…
Celebrating over 21 years, michelle.b combines elegance and sophistication with genuine northern warmth to create an unforgettable shopping experience
This year marks an incredible milestone as michelle.b celebrates 21 years of business, offering luxury ladies’ designer fashion from the heart of the beautiful village of Barrowford.
Twenty two years ago, Michelle Berkins and her husband, Kevin, purchased the property with a vision of creating something truly special.
Every detail of the store was thoughtfully designed by Michelle herself, transforming the building into the elegant boutique it is today. From the striking open staircase to the spacious luxury fitting rooms, the aim was simple – to create a shopping experience that
combines sophistication with genuine northern warmth. From the moment customers walk through the door, they’re made to feel at home. Whether it’s a cup of tea,
to stunning occasion wear from Saloni.
The store also stocks the French lingerie collection for Empreinte – key pieces that can transform an outfit.
The store showcases collections from MarcCain, Luisa Cerano, Herzen’s, Weekend Max Mara, Kinross, Vilagallo, Riani, Rosso 35 and many more, ensuring there’s something for every occasion.
Beyond fashion the store also offers a beautiful collection of candles and the home fragrance range from Baobab. No visit would be complete without a mention to Barney, Michelle’s loyal companion and her biggest fan!
a talented group of stylists, including Marina, who has been with the business since it opened and is a familiar face modelling on the store’s social media. Alongside Marina are Lea, Jo and Sally, with special guest appearances from Jane, all bringing their own expertise, personality and passion for fashion to every customer experience. Behind the scenes michelle.b has a first-class alteration service by Linda and Denise, ensuring everything fits perfectly.
Michelle carefully curates each season’s collections with her customer’s lifestyles in mind, offering everything from the perfect pair of Paige jeans
After 21 years successful years, the store continues to evolve while staying true to the values it was built on –exceptional fashion, honest styling advice, personal service and creating an experience that keeps customers coming back time and time again.
As the team at michelle.b celebrates this anniversary, one thing is certain – there is always something new to discover. Follow their journey and seek inspiration on social media.
michelle b
2/3 King Edward Terrace Gisburn Road, Barrowford BB9 8NJ 01282 605060
michelle@michelleb.co.uk michelleb.co.uk
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.
MAKING A DIFFERENCE
DEBRA’S ambition is to raise £20 million over the next three years, to escalate research into EB, develop effective treatments and support clinical trials
Graeme Souness, CBE, President of DEBRA UK, explains how individuals, businesses and the hospitality community can help in the quest to improve the lives of those living with epidermolysis bullosa (EB).
What did becoming President of DEBRA mean to you personally?
“It means a great deal to me.
I took over from Simon Weston, CBE, on 1st May, following his outstanding nine years as President. Over the last seven years, I’ve become increasingly involved with DEBRA and the
Patron, Sophie, Duchess of Edinburgh, as we continue this journey.”
What first motivated your involvement with DEBRA?
“Seven years ago, I attended a DEBRA event in London and met the Thomas family, whose son Oliver was living with recessive dystrophic EB. Seeing the reality of the condition had a profound impact on me. It was impossible to walk away unaffected and I felt compelled to offer my support.
“Since then, I’ve met many people living with EB whose courage is extraordinary. One person in particular is my friend Isla. She lives every day with severe pain, itching and inflammation, yet faces life with incredible determination and positivity. Watching what she and so many others endure is heartbreaking, but it also motivates me to do everything I can to raise awareness and support DEBRA’s work.”
You’ve helped raise awareness through major challenges, including swimming the English Channel. What stands out most from those experiences?
EB community. It’s a cause that affects me deeply and one I feel incredibly passionate about.
“As President, I want to help drive real progress for people living with EB and we have already started developing ambitious plans for the years ahead. I’m also grateful for the support of our Royal
“The Channel swims have been unforgettable. We completed a relay crossing in 2023 and a double crossing in 2025. The training was tough, with early mornings, freezing water and long months of preparation, but it was nothing compared to the daily challenges faced by people living with EB.
“What stays with me most is why we did it. Every mile was about raising awareness and funding for people affected by EB. The media coverage helped introduce the condition to thousands of people who had never heard of it before.
“One of the most rewarding things has been hearing from families who say that greater awareness has helped teachers, classmates and communities better understand EB. If those efforts have made life even a little easier for someone living with the condition, then it has all been worthwhile.”
‘We have ambitious goals, but we cannot achieve them alone. Together, we can help improve lives today’
Why is DEBRA’s work so important?
“DEBRA UK is the national charity and patient support organisation for people living with epidermolysis bullosa, a group of rare and extremely painful genetic skin conditions that cause the skin to blister and tear at the slightest touch.
“The charity provides practical care, emotional support and financial assistance to people living with all forms of EB while also funding pioneering research into effective treatments and ultimately, cures.
“Because DEBRA receives no government funding, fundraising is essential. The charity helps families access specialist healthcare, supports children through important life transitions such as moving schools, provides mental health support and helps reduce the isolation many people living with EB experience.
“Many people are unaware of the daily reality of the condition. Dressing changes can take hours and may
need to be repeated several times a week. The physical and emotional impact on individuals and families can be immense. DEBRA also helps by providing grants for essential items, supporting access to specialist equipment and offering adapted holiday homes that give families a much-needed break from the everyday challenges of living with EB.”
What are your priorities as President?
“Our ambition is to raise £20 million over the next three years to improve the lives of people living with EB today while accelerating progress towards effective treatments.
A major focus is supporting clinical trials of existing licensed drugs that may be repurposed to treat EB. This approach offers the quickest route to finding effective treatments for the condition.
We already have a number of clinical trials progressing and want to build on that momentum.
“We also need to improve our understanding of key EB symptoms, particularly pain, itching and inflammation. The more we understand about the condition, the better equipped we will be to develop treatments that make a genuine difference to people’s lives. At the same time, people living with EB need support now. While research remains a priority, DEBRA’s care and support services continue to provide a vital lifeline for families every day. Maintaining and expanding those services is equally important.”
Awareness of EB has increased significantly. What more needs to be done?
“EB remains a rare condition and many people still have never heard of it. Awareness is crucial because understanding leads to support, investment and change. The more people who know about EB, the stronger our voice becomes when speaking with healthcare providers, policymakers and potential supporters. Every conversation can help. Quite simply, the more people who understand EB, the better
chance we have of improving lives and accelerating progress towards treatments.”
How can individuals and businesses support DEBRA?
“There are many ways to get involved. People can support one of our fundraising events, organise their own challenge, volunteer in one of our retail stores or nominate DEBRA as their company’s chosen charity. “We’re fortunate to be supported by fantastic events throughout the year, including Michel Roux’s Great Chefs Dinner and Frank Warren’s Fight Night. These events raise vital funds while helping us spread awareness of the condition.
“Whether you are an individual, a business or part of the hospitality community, your support can make a genuine difference. Every donation, partnership and fundraising effort helps us move closer to a world where no one suffers from the pain of EB. We have ambitious goals, but we cannot achieve them alone. Together, we can help improve lives today and create hope for a future without EB.”
For more information visit: debra.org.uk
A WORLD OF OPPORTUNITY
From their first days in Pre-Prep through to Sixth Form, Westholme pupils are encouraged to grow in a welcoming and inclusive environment
At Westholme, every journey begins with opportunity, but opportunities are not something they wait for – they are part of everyday school life.
Imagine a school where the Principal reads stories to the youngest pupils, where children learn to swim in a pool from the age of three and where Prep pupils perform on stage in a professional 550-seat theatre. It is a school where Year 7 pupils discover new passions through sport, academics and the performing arts and where Sixth Form students take part in workplace
visits, leadership programmes and university experiences to prepare them for life beyond Westholme.
‘At Westholme, the journey is one of adventure and discovery’
At Westholme, the journey is one of adventure and discovery. Pupils might represent Lancashire in hockey, perform in productions such as Mary Poppins JR and Miss Saigon, take part in residential visits to London and the Welsh
coast, experience unforgettable international trips to New York, Iceland and Malaysia or showcase their talents through performing arts. Along the way come achievements. This year alone, pupils have celebrated national success in netball, represented England in the Independent School Football Association, earned multiple places at the University of Oxford and secured prestigious apprenticeships. Just as importantly, they have developed the confidence and character that will support them throughout their lives.
Whether progressing to leading universities, competitive apprenticeships or exciting career pathways, pupils leave Westholme with the essential skills, knowledge and mindset to thrive in the ever-changing world. Ultimately, a Westholme journey leads to success. With entry points throughout the 3 – 18 journey, pupils join Westholme at the stage that is right for them, whether in Pre-Prep, Prep, Seniors or Sixth Form.
Join us at our forthcoming Open Events and discover your child’s next step.
MONDAY 28 SEPTEMBER – FRIDAY 2 OCTOBER 2026 | 10:00-15:00
SATURDAY 3 OCTOBER 2026 | 10:00-12:00
SIXTH FORM OPEN EVENING THURSDAY 8 OCTOBER 2026 | 17:00 – 19:00
facilities, including a sauna, steam room and gym, will add another layer of quiet indulgence, while the emerging community garden reflects a slower, more connected way of living.
DESIGNED FOR BETTER LIVING
There is a quiet confidence about Goosnargh Lodge Park. Set within rolling Lancashire countryside yet easily reached from Manchester, Cheshire, Yorkshire and West Lancashire, it is increasingly attracting those seeking a more considered pace of life without sacrificing accessibility.
As owners ourselves, Liz and I have watched the park evolve into something genuinely special. Each visit reveals subtle refinement, landscaping that feels more intentional, new lodges settling into place and, perhaps most importantly, a growing sense of community that remains understated and unforced.
The focus here is firmly on quality. Around the main lake, a collection of premium lodges from leading manufacturers including Prestige Homeseeker, Victory Leisure Homes and Your Retreats is redefining expectations. These are not entry-level holiday homes, but beautifully designed residences offering generous space, elegant interiors and a level of finish that reflects modern luxury living.
Positioned to maximise views across water and open green
From Manchester and Cheshire to Yorkshire, discerning buyers, alongside local residents from Lancashire and the Ribble Valley, are discovering a refined lakeside retreat offering space, wildlife and year-round living within easy reach, writes Tedd Walmsley
space, the most desirable plots are already beginning to form a distinct enclave. Wide spacing between lodges ensures privacy, while the natural landscape creates a sense of calm that is increasingly rare to find.
‘The natural landscape creates a sense of calm that is increasingly rare to find’
Wildlife is an ever-present part of daily life. Early mornings bring birdsong across the lakes, while evenings often reveal hares moving quietly through the grassland and buzzards circling overhead. The lakes themselves, many original features of the former golf course, are being carefully restored to encourage biodiversity and enhance the natural beauty of the park. Beyond the setting, lifestyle remains central to the appeal. The forthcoming wellness
Accessibility is another strength. Whether travelling from nearby coastal areas, the Ribble Valley or further afield, the park feels both secluded and well connected. Increasingly, it is also attracting local residents choosing to downsize and embrace a more relaxed way of living. Nearby Longridge and Garstang provide everyday conveniences, while the wider North West remains within easy reach.
A key consideration for many buyers is the park’s 12-month holiday licence, allowing owners to enjoy their lodge throughout the year. It offers the flexibility to visit as often as desired, whether for extended stays or spontaneous escapes.
What sets Goosnargh apart is not just its setting or its lodges, but the balance it achieves. Space without isolation, community without intrusion and luxury without excess. It is a place shaped by thoughtful design, natural beauty and a genuine sense of belonging, offering owners the freedom to enjoy life at their own pace.
Rolling countryside, charming villages, exceptional food and drink, independent businesses and a genuine sense of community have combined to create one of the most distinctive destinations in Britain.
The Ribble Valley is a place where visitors arrive seeking beauty and relaxation, but leave with something far more memorable, a feeling of connection.
There are some destinations that simply attract visitors, then there are places that capture hearts. The Ribble Valley belongs firmly in the latter
For nearly three decades, Northcote has proudly called the Ribble Valley home. Throughout that time, our Managing Director, Craig Bancroft, has worked closely with local businesses, tourism organisations and community leaders to help champion the region,
recognising that Northcote’s success is intrinsically linked to the success of the Valley as a whole.
Today, tourism contributes more than £300 million annually to the local economy and supports over 3,000 jobs, making it one of the area’s most important industries.
The Ribble Valley’s reputation for hospitality, food, weddings, walking, culture and countryside continues to grow nationally and internationally. Yet alongside this success comes an important conversation. With local government reorganisation proposals currently under consideration, tourism leaders, business owners and community representatives are discussing how the Ribble Valley’s unique identity can continue
to thrive within any future administrative structure. Industry discussions have already begun through the Ribble Valley Tourism Association, reflecting a shared desire to ensure the area’s voice remains strong. What follows is not a political debate, but a celebration of why this place matters and why so many people are committed to protecting what makes it special.
WHY DO PEOPLE LOVE THE RIBBLE VALLEY?
We asked a selection of business owners, tourism leaders and entrepreneurs what makes the Ribble Valley such a remarkable place to visit. A recurring theme was ‘authenticity’.
Many described the Valley as a place that has managed to retain its character while continuing to evolve. Visitors encounter thriving independent businesses, family-owned enterprises, welcoming villages and genuine local hospitality.
‘The Ribble Valley offers something increasingly rare – authenticity’
Amanda Dowson
As Amanda Dowson of Mrs Dowson’s Ice Cream explains: “The Ribble Valley offers something increasingly rare –authenticity. It has retained its character and sense of community while offering
exceptional food, hospitality and experiences.”
Others highlighted the unique combination of natural beauty and entrepreneurial spirit.
Malcolm Ireland of Harrison Drury believes the area’s strength lies in its connection between people and place: “The tourism offering is provided by people who are genuine and authentic. What they do is intrinsically linked to the place in which they do it.”
‘People say they love to visit Ribble Valley, and residents say they love living here’
Tom Pridmore
Tourism Officer Tom Pridmore perhaps sums it up best: “People say they love to visit the Ribble Valley and residents say they love living here. I have worked in many locations across England and never experienced anything like the Ribble Valley.”
WHY TOURISM MATTERS
Tourism’s significance extends far beyond hotels and restaurants. Visitors support farm shops, retailers, attractions, producers, creative businesses, tradespeople and professional services.
The visitor economy creates opportunities throughout the supply chain and helps sustain the vibrancy of rural communities.
When describing tourism in the Ribble Valley, several contributors spoke passionately about the balanced way it has developed.
Rather than overwhelming communities, tourism has largely complemented them –supporting the independent businesses, pubs, shops and local services that residents value too.
As Cheryl Hook of Melt Candles notes: “Tourism
helps create the conditions where quality-led businesses can survive and grow in a rural area. It supports not just the economy, but community heart.”
‘The strength comes from the collective’
Cheryl Hook
PROTECTING A DISTINCTIVE DESTINATION
If there was one theme that unites every contributor, it was the importance of protecting the Ribble Valley’s identity. The forthcoming local government changes will reshape council structures across Lancashire. While
no final decisions have yet been made regarding tourism governance arrangements, many businesses are keen to ensure that the Ribble Valley’s hard-earned reputation remains visible within any future framework.
THE BIGGEST CONCERN?
Identity. The Ribble Valley brand has been built carefully over decades. It represents quality, independence, landscape, heritage and hospitality.
Emma Turner of Ribble Valley Retreat explains: “Places matter. Names matter. Visitors
‘Places matter. Names matter. Visitors actively seek out the Ribble Valley because of what the area stands for’
Emma Turner
actively seek out the Ribble Valley because of what the area stands for.”
Others point to the risk that a distinctive rural destination could become less visible within larger regional structures. Importantly, no contributor suggested that tourism itself is under threat. Instead, the discussion centres on who will champion, fund and promote the destination in future years.
WHAT MUST BE PROTECTED?
The answers were remarkably consistent:
• The Ribble Valley brand
• Outstanding landscapes and countryside
• Heritage and local character
• Independent businesses
• Community spirit
• Quality-led tourism
• Local influence over the area’s future
As Amanda Dowson explains: “The success of the visitor economy has been built on authenticity, quality and collaboration.”
A COLLECTIVE VOICE
Perhaps the most reassuring message emerging from the discussion is the willingness of businesses to work together. Many pointed towards the Ribble Valley Tourism Association as a focal point for collaboration, bringing together accommodation providers, retailers, attractions, food producers, hospitality venues and service businesses around a common goal.
Marianne Hyde of Precious, Whalley, highlights ongoing
efforts to strengthen membership and ensure the organisation is well positioned for the future.
Meanwhile Malcolm Ireland observes: “Partnership working isn’t new in the Ribble Valley. There has always been a spirit of collaboration for the greater good.”
‘There has always been a spirit of collaboration for the greater good’
Malcolm Ireland
LOOKING AHEAD
Despite the uncertainties, the overwhelming mood is optimistic. Businesses, tourism leaders and community organisations all share the same ambition – to ensure that future generations can continue to enjoy everything that makes the Ribble Valley extraordinary.
The landscape remains unchanged. The people remain passionate. The businesses remain committed. And perhaps that is the greatest reassurance of all. Because the Ribble Valley has never simply been a place on a map – it is a community, a reputation, a way of life – and something worth protecting.
rvta.co.uk
HIGHLAND LUXURY
Originally a Victorian coaching inn, the Fife Arms is a historic hotel nestled within the Cairngorms National Park in the Scottish Highlands
Gloriously reimagined by its owners Iwan and Manuela Wirth, the Fife Arms combines Scottish heritage, craftsmanship and culture with world-class contemporary art and a strong sense of community.
The hotel’s 47 individually designed rooms each explore a theme, from grand suites inspired by historical figures to calming rooms, inspired by the rich cultural history and natural landscapes of Scotland. The Scottish Culture Rooms explore stories of leading writers, thinkers and scientists, while the Nature and Poetry and cosy Croft
Rooms are inspired by the landscapes and heritage of the Cairngorms.
The finest Scottish ingredients are celebrated in the elegant Clunie Dining Room, while
‘Highlights include a delicate watercolour of a stag’s head painted by Queen Victoria’
Braemar’s original village pub, The Flying Stag, offers a menu of hearty Scottish dishes and warm hospitality. Bertie’s –a sumptuously elegant whisky
library named in honour of Queen Victoria’s eldest son, King Edward VII – shares a library of over 500 whiskies that are arranged on bookshelves by flavour profile and Elsa’s Cocktail Bar has art deco glamour. Inspired by fashion designer Elsa Schiaparelli’s signature style, love of shocking pink and ‘bon mots’, this bijou bar offers Champagne and hand-crafted cocktails.
More than 16,000 antiques, artworks and collectibles have been thoughtfully integrated into every room, corridor and corner. Highlights include a delicate watercolour of a stag’s head painted by Queen Victoria and a monumental 19th-century
WIN AN OVERNIGHT STAY
chimney piece carved with scenes from the work of Scottish poet Robert Burns.
The hotel’s expert team of ghillies are dedicated to creating unique adventures and activities, from guided hill walks to 4x4 Highland tours, outdoor picnics and wild swims – in addition to arranging travel to Balmoral, just 15 minutes away. Wake up at the Fife Arms and start the day with a refreshing woodland walk and wild swim, or perhaps a high-intensity workout in the private PT Pod. Return to the hotel for a relaxing pampering afternoon in the Albamhor Treatment Rooms, overlooking the hotel’s peaceful gardens – a tranquil spot to unwind in after a long day out exploring.
thefifearms.com
To win a one-night midweek escape for two including dinner in The Flying Stag and breakfast in the Clunie Dining Room, scan the QR code and answer the following question: What is the name of the whisky bar at the Fife Arms?
Terms & Conditions:
The prize includes a one-night midweek escape for two (Sunday to Thursday), including dinner in The Flying Stag and breakfast in The Clunie Dining Room. Valid until 30th June 2027, subject to availability. Deadline for entries is 31st December 2026, the winner will be contacted soon after the entry deadline. The prize is subject to availability and excludes peak dates. Full terms and conditions can be found on the entry page, scan the QR code for more details. thefifearms.com/privacy-policy
