“Contemporary and stylish pub, tremendous attention to detail, excellent regional food given a modern touch and interesting drinks.”
Fiona Stapley, Editor of The Good Food Guide
The team at the The Three Fishes is delighted to have won such a hotly contested accolade. Thank you to all our loyal customers who have reported such positive feedback to the Good Pub Guide, without this support we would not have achieved this award!
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The Three Fishes new head chef, Ian Moss, is only 28 but he brings a first-class CV to our kitchen. He was promoted to head chef at the Three Fishes in June having held the position of sous chef at Northcote. It was here that Ian got to understand Nigel Haworth’s philosophy on food, seasonality and the suppliers, who he continues to work with at the Fishes. Previous positions held by Ian were primarily in london at the likes of the Michelin-starred Ledbury and the Harwood Arms. But it’s Nigel who has given him his first head chef position – and he can’t wait to make his mark!
Quality, regional producers remain at the heart of his food but when you add in Ian’s wealth of experience, the result is a new menu of proper food with a hint of refinement. “What I have done is taken everything I have learnt through the years and I’ve put it into this menu,” he says. “The Food is nicely refined but not over-complicated. I try to use three or four things that have really good flavours that work harmoniously together. I like big flavours that speak for themselves.”
The result is a menu that includes moreish pig’s head croquettes with a smooth tarragon mustard and home-made port pies served with just-cut herbs and Three Fishes piccalilli. Earthy and chunky, rustic gourmet food like this reflects the bounty of the surrounding countryside.
Fish is another key element on Ian’s menu that features fried cod loin served with Lancashire’s finest new potatoes, local cucumber tartar and sea purslane.
The ingredients always do the talking in Ian’s cooking, so pop in to sample his simple yet elegant cooking!
Take a look at The Three Fishes Menu that Ian has created.
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The Three Fishes celebrates its landmark 10th anniversary as a Ribble Valley Inn during September. To mark the approach of this special occasion this legendary property was treated to yet another transformation with a stylish refurbishment which took place during the autumn of 2013. In addition, The Three Fishes is celebrating the arrival of a new Head Chef, Ian Moss, who now leads the brigade into the next decade. “Ten years is a milestone occasion, where did the time go and what a journey!” says Nigel “Craig and I had always had our eye on The Three Fishes, so when the opportunity arose, we had no hesitation. Today it still stands for what it did ten years ago… it’s local; it’s seasonal and reflects the heritage of this area in its menu. It’s very important to me that this continues.”
When locally born Craig Bancroft and Nigel Haworth embarked on their great adventure the vision was all about embracing everything that was good about the local area, the growers, suppliers and of course the people. Now, with the arrival of business partners, Richard and Lynda Matthewman during 2013, the local commitment could not be stronger. “Reflecting on ten years at The Three Fishes, what touches me most is when I think about how much we have put back into this county and community. The support of local suppliers; investment in this historic property; the jobs we provide and the charities our customers have supported. It’s a good feeling and makes all the hard work worthwhile” adds Craig.
At the start of another exciting decade it seems only fitting that a new Head Chef has joined The Three Fishes. Talented Ian Moss, is only 28 years old, but brings a first-class CV to the kitchen. Formerly a Sous Chef at Northcote, he has had the opportunity to experience first hand Nigel’s philosophy on food. Previous experience was extensively in and around London and includes the likes of Michelin star establishment, The Ledbury and The Harwood Arms. However, it’s Nigel who has given him his first Head Chef position – and he can’t wait to make his mark.
Quality, regional producers remain at the heart of Ian’s new menu but when you add in Ian’s wealth of experience, the result is a menu of proper pub food with a hint of refinement. “What I’ve done is taken everything I’ve learnt over the years and put it into the menu” says Ian. “The food is nicely refined but not over complicated. I try to use three or four ingredients that possess good flavours and work harmoniously together. I like big flavours that speak for themselves.” Ian will work alongside General Manager Peter Welling, who joined Ribble Valley Inns last year. Peter also brings with him years of experience in the hospitality industry and the pair are excited by the challenge to take The Three Fishes forward on its next journey.
Craig, Nigel and the team at The Three Fishes would like to take this opportunity to thank all their valued customers for their support over the past 10 years. The team look forward to welcoming you for many more years and sharing in this legendary pub’s heritage and success.
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