Video | Interview With Chef Lisa Allen of Northcote

15 Feb 2015
2 min read
Chef Lisa Allen gives FOUR Magazine a look behind the scenes at The Northcote, and talks about her inspirations, culinary experience as well as demonstrating a delicious dessert recipe.

Head Chef of Northcote since 2005, Lisa has a natural understanding of local ingredients having worked alongside Nigel since 2001. The Northcote grounding has its roots as she creates dishes full of exact and harmonious flavours.

Born in Lancashire, trained at Lancaster & Morecambe College and upon graduation she secured her first position,at Holbeck Ghyll in the Lake District followed by the two Michelin-starred Le Champignon Sauvage in Cheltenham, Gloucestershire. It was in 2001 when she first came to Northcote to take up a demi-chef-de-partie position. A series of annual promotions resulted in her attaining the role of Head Chef in 2005. At just 23 Lisa was one of the first women to rise to the ranks of Head Chef in the Michelin-Starred Northcote. Lisa and Northcote’s passion for local produce and regional cooking led her to win such accolades as “Best Chef of The Year” at The Northern Hospitality Awards in 2008 and reaching the finals of “The Roux Scholarship” and “Young Chef Young Waiter” competitions. In 2010, Lisa’s talents shone brightly when she won the hearts of many throughout the UK with her appearance one BBC Two’s popular ‘Great British Menu’, whichfocused on using the very best local produce from across the country.

She was chosen to cook her starter of Wild Rabbit & Leek Turnover with Piccalilli for Prince Charles at the banquet in celebration of the National Trust which was a huge honour and a great achievement. Since then Lisa enjoys TV appearances and demonstrations across the country, recognised as one of the few top female chefs by her peers, though her passion is firmly placed in the Northcote kitchen working alongside her mentor and friend to deliver some of the best food in Britain. As you would expect from a woman who has kept Nigel in line for the last twelve years, she has a natural understanding of local ingredients, harmonious flavours, shot through with a rare wit, humour and imagination, through her technical command and keen awareness of contemporary developments in culinary technique and technology.