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Nigel Haworth |
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| Born |
1958-07-11 Born: Whalley, Lancashire, UK |
| Apprenticeship/training |
1974: Accrington & Rossendale College |
| Career |
1977: Royal Berkshire, Ascot & Grosvenor Hotel, London
1978: Hotel Schweizerhof, Natalie Viscardie, Lucerne, CH
1980: Gleneagles Hotel, Perthshire, Scotland
1981: Hotel Mont Cervin, Zermatt, CH
1984: Northcote Manor, Langho, Blackburn, GB (Chef de cuisine)
since 1989: Patron together with Graig Bancroft
1996: * Guide Rouge (Michelin) |
| Philosophy |
Menus with products and ingredients of the Lancashire region and its culinary history are my passion |
| Membership |
Academy of Culinary Arts |
| Awards |
1995: Chef of the Year, Egon Ronay
1999: Winner for Britain & Ireland's Top Chef, Wedgwood Chef & Potter Trophy
2004: Prince Philip Medal, City & Guilds |
| Interesting tidbits |
After his return from Switzerland Nigel Haworth worked as a cook at his former college (Accrington & Rossendale) for 18 months. |
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Northcote Manor |
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| Address |
Northcote Road,
Langho,
Blackburn
BB6 8BE Langho
United Kingdom > England > North West > Lancashire
number of seats: 80
number of employees: 20
SKZ (Service Index) 0.250
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| Staff |
Haworth, Nigel (Chef de Cuisine)
Allen, Lisa (Chef de Cuisine)
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Phone
fax |
+44 (1254) 240555
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email
Homepage |
nigelhaworth ( at ) northcotemanor.com
www.northcotemanor.com |
| Opening times |
No days of rest
Lunch & Dinner |
| Prices |
3 courses Ala Carte apr. 70,- €
5 courses gourmet menu 73,- €
8 courses tasting menu 105,- € (70,- GBP)
8 course menu 105 €
price per course = 13.125 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank United Kingdom
Total points |
37
48.0
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48
48.0
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37
48.5
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34
32.5
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| Restaurant guides |
AA "rosettes"
GoodFood "points"
Michelin "stars" |
AAA
7/10
*
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AAA
6/10
*
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AAA
6/10
*
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AAA
6/10
*
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(16.0)
(16.0)
(16.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
745 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Blackpudding & Buttered Pink Trout with Mustard & Watercress Sauce |
| Starter |
Leagram organic Lancashire Curd Cheese Souffle, Spicy Tanabes & Spring Oniers, Lemon Oil |
| Main dish |
Braised Skin of Heater fea Bowland Lamb, Pan Roast Liver, Purce Potatoes & Black Cabbage |
| Dessert |
Melting Ginger Parkin, Simpsoms Iced Double Cream, Caramel Custard |
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