Treacle salmon, scallops, pickled ginger recipe by professional chef Nigel Haworth

Treacle salmon, scallops, pickled ginger recipe by professional chef Nigel Haworth

Nigel Haworth

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Top Lancastrian chef, Nigel Haworth, shares the ultimate Lancashire hotpot recipe containing lamb - a dish he famously cooked on Great British Menu

Nigel Haworth is one of several Accrington & Rossendale College catering students to gain and hold a Michellin Star.  He is co-owner of the outstanding Northcote Manor and showed off his skills with a winning appearance on Great British Menu.

Nigel Haworth

Nigel Haworth is one of several Accrington & Rossendale College catering students to gain and hold a Michellin Star. He is co-owner of the outstanding Northcote Manor and showed off his skills with a winning appearance on Great British Menu.

Lancashire Hotpot Recipe With Lamb & Pickled Cabbage

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks. A fine dining version of an English classic.

Nigel Haworth Chef - Great British Chefs

Nigel Haworth

Nigel Haworth is a chef known for his work at Northcote Manor in the north west of England. He creates seasonal British dishes which carry a real wow factor

Developing a range of premium quality, ready meals working with chef Nigel Haworth and the team at Northcote Manor, Blackburn

Developing a range of premium quality, ready meals working with chef Nigel Haworth and the team at Northcote Manor, Blackburn

A delightful scallop starter recipe by Nigel Haworth, served with a smooth, buttery scallop roe pâté.

Orkney scallop, salmon belly, sea vegetables

A delightful scallop starter recipe by Nigel Haworth, served with a smooth, buttery scallop roe pâté.

Venison, Sweetbread & Anchovy Cream, by Nigel Haworth, Northcote, Lancashire

The Staff Canteen is the UK’s leading networking website for chefs, with the latest chef jobs, recipe ideas, supplier information & chefs’ resources.

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise - Nigel Haworth. This remarkable crab recipe by Nigel Haworth is a magnificent way to enjoy the British crab season.

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise

This fabulous crab recipe by Nigel Haworth is a celebration of crab season. Crab meat is served deliciously as beer battered crab claws and as fried crab balls

Lancashire cheese soufflé, beetroot relish, milk foam recipe by Nigel Haworth

Lancashire cheese soufflé, beetroot relish, milk foam recipe by Nigel Haworth

Nigel Haworth's luxurious confit lamb shoulder recipe makes a decadent alternative to a Sunday roast, cooking the organic lamb in duck fat for an unctuous result. Served with roast garlic, sprightly poached tomatoes and potato purée, this recipe is hard to beat.

Confit shoulder of organic lamb, poached plum tomatoes, French beans and potato purée

Nigel Haworth's luxurious confit lamb shoulder recipe makes a decadent alternative to a Sunday roast, cooking the organic lamb in duck fat for an unctuous result. Served with roast garlic, sprightly poached tomatoes and potato purée, this recipe is hard to beat.

Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream

Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream

This stunning sous-vide pineapple recipe from Nigel Haworth is infused with warming rum, zingy lime and soothing vanilla for a perfectly balanced dessert.

This striking autumnal mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres, resulting in wonderfully tender, moist slices. This recipe is from Northcote’s tasting menu, so to make a full-sized portion you will need to increase the quantity of mutton and artichokes.

Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée

This autumnal sous vide mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres.

Cauliflower carpaccio with Morecambe Bay shrimps & samphire

Cauliflower carpaccio with Morecambe Bay shrimps & samphire

A restaurant-quality light lunch dish from Lancashire-based Michelin-starred chef Nigel Haworth, from Good Food Magazine.

Nigel Haworth, Northcote

Bigger and better than its predecessors, Obsession 15 will see chef patron Nigel Haworth and a galaxy of Michelin stars descend on Northcote in

Chef Nigel Haworth creates a spicy ginger pudding recipe accompanied by a rich caramel custard and iced double cream.

Melting ginger pudding with iced double cream and caramel custard

Chef Nigel Haworth creates a spicy ginger pudding recipe accompanied by a rich caramel custard and iced double cream.

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