The Three Fishes

The Three Fishes is surrounded by some of the most beautiful countryside in the Ribble Valley and we’re using our own land to fulfil a long-held dream.

We’ve created a one-acre vegetable garden, where we grow only heritage seeds, producing wonderfully flavourful vegetables. A huge polytunnel is tucked away behind our main growing area fulfilling our requirements for herbs, salads and crops which need more warmth and sunlight. I’m planting an edible forest which will give me the real taste of orchard fruits, focusing on heritage varieties.

We’ve worked hard to ensure everything we grow is selected for maximum flavour and minimum impact on the land.  Our permaculture, no-dig approach works in harmony with nature – protecting and enhancing biodiversity, in order to create a sustainable platform to work from. Nothing tastes quite the same as freshly picked produce, and all our dishes harvest the benefit of using the freshest of ingredients.

My cooking has always been true to my roots, bringing an attention to detail & precision that you find at the highest level of cookery. My dishes range from contemporary to classic British, showcasing Lancashire’s exceptional ingredients and beyond. Working with the team at The Three Fishes, my aim is to deliver truly exceptional dishes, with zero waste being a top priority. The menu will change with the moods and seasons, as food inevitably should. There will be no strawberries in winter and no game in spring – just great seasonal food all the year round.

Over the past 2 years, we have assembled a team  who believe in the journey we have set out for The Three Fishes. I have brought on board staff who have worked with me in the past, and we also have some new faces who bring their individual talents to our exciting venture – offering exceptional hospitality to all who walk through our doors.