Nigel Haworth's The Three Fishes launches seasonal Christmas menus

Christmas will come early to Nigel Haworth’s The Three Fishes in Mitton this year, with the restaurant set to introduce their Christmas seasonal menu on Wednesday 27th November.

In the heart of Lancashire’s Ribble Valley, The Three Fishes showcases the most exceptional produce available, most of which is grown on-site in the restaurant’s substantial organic kitchen garden. The same ethos applies to this year’s Seasonal Christmas Menu, which will be served until Christmas Eve, then special menus will be available on each of the following days up until New Year’s Eve, including Christmas Day and Boxing Day. 

The festive menus served at The Three Fishes will be served as an all-encompassing event, allowing everyone to be taken on a gastronomic journey, with menus considering all dietary requirements thanks to the fully plant-based alternative menus and fish options available. Served from 27th November, the Seasonal Christmas Menu will be available as either a five-course (£49) or eight-course (£79) offering from the restaurant’s festive farm-to-fork selection, available for either lunch or dinner and with the option to order expertly-matched wines to accompany.

Highlights from the Seasonal Christmas Menu are set to include the likes of English onion soup with miso, coconut and sesame croutons; king scallop steamed with ginger and salsify, served with fermented black rice and nutritional yeast sauce; red leg partridge wrapped in rough puff pastry accompanied by confit leg meat, Brussels sprouts and a lemon thyme gravy; and a Christmas pudding souffle with sweet woodruff ice cream and pickled damsons to finish.

On Christmas Eve, a whole new menu will be served especially for the occasion, with four (£59) or six courses (£89) available at lunch, followed by a six-course (£89) menu served for dinner. Following a glass of Joseph Perrier Champagne and festive snacks on arrival, the menu is set to include dishes such as white beetroot soup with smiji mushrooms and smoked salted croutons; langoustine with Perigord truffle, charcoal roast Jerusalem artichoke, and shellfish foam; and venison wrapped in rich butter puff pastry.

The Three Fishes will also be open on Christmas Day, serving an eight-course (£220) menu for one sitting at 12 noon. Following a welcome glass of Heidsieck Blanc De Blancs Champagne and a selection of Christmas snacks, the menu will include the likes of Cornish cock crab with brown meat pate, English mustard mayonnaise and winter garden herbs; herb-fed free range bronze turkey with festive trimmings, roast potatoes cooked in goose fat, glazed shallots, seasonal vegetables and gravy; plus traditional Christmas pudding, a selection of British cheeses, mince pies and chocolate truffles to finish.

Moreover, The Three Fishes will also open on Boxing Day, serving a special menu (£65) of exciting dishes such as warm octopus with potato salad; Lancashire cheese souffle with tomato relish; barbecued Hen of the Woods mushroom with fruity spiced black rice and a miso and champagne sauce; and classic Eccles cakes.

For something completely different, the restaurant will serve a menu of ‘Nigel’s Favourites’ on Friday 27th December, followed by a ‘Nigel’s Italian Tour’ menu on Saturday 28th December, and a Jazz & Blues Brunch on Sunday 29th December. The Nigel’s Favourites will feature takes on some of the chef’s favourite dishes from around the world, including the likes of Andrew Fairlie’s smoked lobster and Pierre Koffman’s pistachio souffle, while the Italian Tour will showcase a feast of Italian dishes such as Tuscan ribollita, veal saltimbocca from Lombardy and Venetian tiramisu.

To finish the year and to welcome 2025 in style, The Three Fishes is the place to be on New Year’s Eve, with a special menu served at lunch (£89) and dinner (£99). Beginning with a welcome glass of Joseph Perrier Champagne and canapes on arrival, the menu will feature blue lobster with Oscietra caviar, sauce mousseline and oxalis; pumpkin risotto; beef wellington with truffle sauce, BBQ Hen of the Woods mushroom, buttery mash and spinach; a raspberry and white chocolate dessert with Champagne sabayon; and Eccles cakes and chocolates to conclude.

On the launch of The Three Fishes’ festive menus, Chef Patron Nigel Haworth says: “Christmas is one of my favourite times of year at the restaurant. It’s perfect for gathering friends, family or work colleagues together. It was also important for me to offer something different between Christmas and New Year’s Eve, when people are available and still want to go out but are sick of turkey and Brussels sprouts. A lot of work has gone into putting the menus together, all of which utilise the most incredible produce, so I can’t wait for people to experience them.

About Nigel Haworth

Over the past five decades, Nigel Haworth has become renowned as a driving culinary force and one of the UK’s most respected chefs. Born in Lancashire, Nigel trained in London and Switzerland before returning to his home county to take on the head chef position at Northcote, where he earned and retained a Michelin star for two decades.

In 2021, Nigel acquired The Three Fishes in the small Hamlet of Mitton, in the heart of Lancashire’s Ribble Valley countryside. As chef patron of The Three Fishes, Nigel has transformed the pub into a destination restaurant, focusing on zero-waste, farm-to-table cookery, making use of the restaurant’s one-acre garden where much of the restaurant’s produce is grown and picked daily to showcase exemplary produce at its absolute best.

https://www.thethreefishes.co.uk

@thethreefishesmitton