iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroPlan de travail 1iconBubbleSingleiconBubbleSpeechiconCalendarcalendar iconCalendarCheckiconCheficonConciergeiconDelete iconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceicon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 Plan de travail 2Plan de travail 1icon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Lisa Goodwin-Allen

Chef - Relais & Châteaux

Lisa Goodwin-Allen
Northcote
Member Relais & Châteaux from 2014
Northcote Road
BB6 8BE Langho Ribble Valley, Lancashire
United Kingdom

HOTEL

Northcote

25 rooms: 280-420 GBP s.i.
1 suite: 650 GBP s.i.



RESTAURANT

Northcote

Menus 85 GBP Carte 35-70 GBP

For your information: 1 GBP = 1.29 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

I became interested in cookery at school, enjoying the opportunity to be creative and express myself. My culinary career began at Lancaster & Morecambe College. After graduating, I worked in several prestigious restaurants, including the two Michelin-starred Le Champignon Sauvage in Gloucester, before arriving at Northcote.

How would you define your cuisine?

Northcote’s ethos to use local suppliers is close to my heart. There are many unsung heroes and new generations developing new products that I like to discover and work with. It’s about taking that local produce and putting my twist on it – working with the seasons, to bring out the best of every product to create new exciting dishes.

What are your favourite products and criteria for choosing?

I love game season, especially here in North West England where we have such an abundance of it and of such amazing quality from our local suppliers. It's just such a versatile ingredient to work with.

What is your signature?

Food to me is emotive, it’s my personality on a plate, putting my heart and soul into each creation. I like food to be very visual, elegant and packed full of great flavours and textures, it must taste of what you see.

Do you have a Chef’s tip for Sunday cooking?

For easy roast potatoes to accompany a Sunday roast, parboil Maris piper potatoes until soft on the outside, drain and leave the in the colander for 5 minutes, sprinkle over a little salt and lightly toss, pour 150ml of vegetable oil or duck fat into a deep roasting tray and place in the oven for 10 minutes until smoking hot, spread the potatoes in the tray and cook for 45 minutes.

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges