RICHARD UPTON, HEAD CHEF OF THE THREE FISHES RECEIVES NOT ONE, BUT TWO
Fantastic news this month. Richard Upton, Head Chef of The Three Fishes has won a Pub Chef Food Excellence Award in two categories. The two winning dishes currently feature on the menu.
STARTERS AND LIGHT BITES – WINNIE SWARBRICK’S CORN-FED GOOSNARGH CHICKEN LIVER PATE WITH GOLDEN RAISINS, CUMBERLAND SAUCE, TOASTED ORGANIC BREAD
Why this dish? – “It's an old classic done differently but simply, with fantastic produce.”
Judges comments - “Sex on a board”, “A wonderful rustic dish. Fantastic concept and great ingredients”, “The dish seduces you, it tastes fantastic.”
PUB CLASSICS – LEAGRAM’S ORGANIC CREAMY CURD CHEESE AND ONION PIE, SHORTCRUST PASTRY, SOUR CREAM JACKETS, BANK’S TOMATO SALAD
Why did you choose this dish? - “Cheese and Onion Pie is a classic Lancashire dish and so popular at the pub.”
Judges comments - “Faultlessly executed”, “A very good pub dish”, “Rustic, simple and a good portion.”
Richard was also a finalist for the overall Pub Chef of the Year, and the Three Fishes was the regional winner for the North West.