Northcote Indulgence

22 Jun 2014
4 min read
Tucked in the Lancashire countryside, Northcote restaurant not only boasts a Michelin star – with Nigel Haworth at its helm – but also a recently refurbished luxurious haven, and one of the best cookery schools in the country. FOUR investigates…
Starry Dining

Having undergone 11 months of renovation, therestaurant – headed up by Michelin star Chef Patron -is now complete with sweeping entrance, a new dining room designed by Jill Holst and Jackie Dent of Ward Robinson – long-term designer-of-choice for Northcote.

To match the restaurant is a new state-of-the-art kitchen and Chef’s Table. Bookable for groups of eight, diners can enjoy the theatre of the Michelin-starred kitchen through a sliding glass partition. Exclusive use of an adjoining Champagne Courtyard – also new – comes as part of the package, together with a dedicated front-of-house team and sommelier.

Find Chef Haworth’s signature Lonk Lamb LancashireHot Pot recipe below.

Luxury Stay

As well as its wonderful restaurant, Northcote country-house hotelhas unveiled four additional guestrooms.Luxuriously-appointed, each comes with its own distinct colour palette – from the grey-and-green tones of deluxe Room 16 to the soft cream and taupe of superior 19. All come with king-size beds and fine thread-count sheets, together with premium bathrooms that feature rain showers and granite vanity tops.

Gourmet Education

The recent refurbishment follows on from the launch of the Cookery School in March and a new Staff Area complete with lounge – fitted with TV, study stations and a food and wine reference library – and canteen for complimentary staff meals. Whether a beginner or a dab hand in the kitchen, students choose an experience level to match their skillset – foundation, intermediate or advanced – and then an appropriate tutorial from a range of culinary categories: from developing specific skills and techniques through to entertaining.Led by newly-appointed head tutor Michael Vanheste, formerly of Bettys Cookery School, and with selected dates delivered by Nigel and head chef Lisa Allen, Northcote Cookery School will be offering a range of half- and full-day courses.To see the full schedule of courses, please go to

Ultimate Indulgence Package

To celebrate coming to an end of nearly a year of renovations, Northcote has launched its Ultimate Indulgence Break: a two-day gourmet extravaganza for epicurean. Enjoy a night of fine-dining, the Chef’s Table experience, wonderful pairings and a plethora of activities (or relaxing)to do at the hotel andin the surrounding country side.

Lonk Lamb Lancashire Hot Pot

Serves 4


440gm Shoulder, neck & shin of Lonk lamb, cut into 3cm pieces (equal quantaties)

1 x Rack of under shoulder chops, trimmed and chimed cut into 4 neck chops

1 x Boneless best end of lamb

600 gm Tarleton Onions, thinly sliced

500gm Maris Piper potatoes, peeled, medium size

10 g Plain flour

40 g Salted Butter – melted

2 ½ tsp Fine Sea Salt

White pepper

25gm Golden granulated sugar

10g Melted butter (for brushing the top of the hot pot)

Pickled Red Cabbage

300gmFinely shredded Red Cabbage

1Star Anise

400ml Red Wine

275ml Malt Vinegar

140ml White Wine Vinegar

140mlBalsamic Vinegar

5Bay Leaves

10 Whole Cloves

1tsp Whole Black Peppercorns

1tsp Whole Pink Peppercorns

1 Stick Cinnamon (snapped in half)

5 Whole Dried Chillies

250gm Sugar

80gm Course sea salt

Tangled Garden Carrots

120gms Baby Tangled Carrots

500ml Mineral Water

1 tbsp Natural Sugar

100gms Butter

Pinch of salt

Tangled Garden Leeks

2 Bundles Extra fine Garden Leeks

500ml Mineral Water

1 tbsp Natural Sugar

100gms Butter

Pinch of salt


Season the lamb and the lamb chops with salt, sugar and a good pinch of pepper, dust with flour, put the lamb into the base of the hot pot dish and place the 4 chops evenly around the perimator of the dish

Sweat off the onions in 15g of butter with half a teaspoon of salt for 2-3mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the hot pot dish.

Put the 4 neck chops evenly around the perimeter of the hot pot bowl, pushing them firmly into the onions (make sure the clean bones are sticking prominently out of the hot pot dish).

Slice the potatoes vertically [2mm thick]. Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, and mix well.

Place the stainless steel cutter in the centre of the hot pot dish on top of the onions (this is to leave a space to put the roasted loin of lamb, when ready to serve).

Put the sliced potatoes evenly on top of the onions, reserving the best-shaped potatoes for the final layer.

Place the hotpot in a pre-heated convection oven for 2½ hours on 140c.

Seal the loin of lamb until golden in colour. Then roast the loin for 8-10 minutes until pink. Then remove the loin and allow it to set for 5 minutes on a cooling rack.

Brush the golden potatoes with a small amount of melted butter.

Remove the stainless steel cutter, and carve the lamb loin and place it in the centre of the hot pot.

Serve with pickled red cabbage, organic tangled carrots and leeks.

Pickled Red Cabbage

Half and quarter the red cabbage.

De-vein away the large stem and finely slice the red cabbage leaves.

Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved.

Drain and wash all the salt away thoroughly – pat dry.

Place all the vinegars, wine and sugar in a suitable pan and reduce by half.

Place all the dry ingredients in a pestle and mortar and coarsely pound.

When the reduction is near completion throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and while warm pour onto the red cabbage.

Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage.

Tangled Garden Carrots

Carefully wash the carrots and clean thoroughly

Place the carrots in a heavy bottom pan, add the sugar, butter and a pinch of salt, barely cover with water. Bring to the boil and cook until tender. Remove the carrots from the cooking liqueur and reserve.

Reduce the cooking liqueur by half then return the carrots and keep warm

Tangled Garden Leeks

Carefully wash the carrots and clean thoroughly

Put the leeks into butter, boiling salted water and rapid boil for 30 seconds, remove and mix with the carrots


Northcote Road, Langho, Blackburn, Lancashire BB6 8BE

+44 (0) 12 5424 0555