Latest Reviews 2007Restaurant Magazine – UK Best Dishes Awards 2007THE THREE FISHES 100% CHAR-GRILLED MINCED RIBBLE VALLEY STEAK, ENGLISH MUFFIN, REAL CHIPS COOKED IN DRIPPING, TOMATO RELISH AND PICKLES
The Pub Chef Magazine Top 30 Gastro Pubs 2007THE THREE FISHES WAS PLACED 5TH THIS YEAR IN THESE TOP NATIONAL AWARDS.
AA HOSPITALITY AWARDS 2007-2008THE THREE FISHES IN MITTON NAMED WINNER OF AA REGIONAL FOOD AWARD
GOOD FOOD GUIDETHE THREE FISHES ENTRY
MICHELIN PUB GUIDETHE THREE FISHES ENTRY
LANCASHIRE REGIMENT - RESTAURANT MAGAZINE JANUARY 2007A GUIDED TOUR THROUGH THE SURPRISINGLY WIDE WORLD OF LANCASHIRE CHEESE
SERVING UP THE TASTE OF SUCCESS - LIFESTYLE FOOD JULY 2007STAR CHEF WANTS PUB TO BE THE KIND OF PLACE HE'D CHOOSE TO DINE AT
PUB CHEF FOOD EXCELLENCE AWARDS 2007RICHARD UPTON, HEAD CHEF OF THE THREE FISHES RECEIVES NOT ONE, BUT TWO
THREE FISHES AWARDED A CASQUE MARQUE ACCREDITATION 2007
MATTHEW FORT, GUARDIAN UNLIMITED WEDNESDAY JANUARY 31 2007MATTHEW FORT'S TOP 10 UK RESTAURANTS
KEEPING IT LOCAL - THE GUARDIAN SATURDAY FEBRUARY 3, 2007MATTHEW FORT ON A STAUNCHLY LOCAL LANCASHIRE PUB AND ONE OF ITS VEG SUPPLIERS
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The 2007 Best Dishes were selected by Craft Guild of Chefs and the Restaurant Magazine and Richard Upton Head Chef of The Three Fishes won the category for “UK’s Best Burger”
400 pub food experts, including chefs, restaurant critics and food writers voted for their top five pubs. Among the voters were Raymond Blanc, James Martin, Anthony Worral Thompson, Lloyd Grossman and Times critic Giles Coran.
The Three Fishes in Mitton, Lancashire, received nationwide recognition last night when it was named winner of the Regional Food Award, sponsored by Food from Britain, at the AA Hospitality Awards. The glittering evening ceremony was hosted by GMTV presenter, Jenni Falconer, at the InterContinental Hotel, Park Lane in London.
Three years in, the Three Fishes in peaceful Mitton has worn in and warmed up very nicely, and its even more popular than ever. Sunday lunch is an institution, hence the rammed car park, and queues at the bar. Don’t expect the rest of the week to be much quieter; the old whitewashed inn is always alive with customers piled around the wooden tables by the fires – reservations are for eight or more only. The array of starters, sandwiches and platters, plus regional classics like Lancashire hotpot and cheese and onion pie, tells of a relationship with the farmer, not the freezer. The regular menu is packed with local goodies like Morecambe Bay Shrimps and Goosnargh chicken and often there are seasonal specials, maybe Formby asparagus or Westmoreland damsons. Reports praise owner Nigel Haworth and chef Richard Upton’s resurrection of ‘largely ignored traditional British delicacies’, like mutton, offal and pigs’ trotters ‘presented in a totally modern way’. The interesting wine list, from £12.50, is not your typical pub list, hitting £50 at the top end, so it’s a shame more aren’t offered by the glass. 
Pies and hotpots, platters of tongue and brisket, black pudding and potted shrimps – a look at the Three Fishes menu is the stuff of northern dreams. It’s rare to find cuisine so thoroughly rooted in a region, but the richly savoury and heartening Lancastrian recipes are given pride of place here, prepared in a kitchen which is stocked by a host of hand-picked suppliers, and served in a very spacious, modern pub. There is a special menu for children but the dairy specials are for all. Find a table then order at the bar – this is such beer-friendly food that its worth trying a north-western cask ale to go with it. This updated and professionally run pub has come a long way since it served passengers from the Ribble ferry, but its change of track has been a definite success, so be warned: it gets very busy.
For those who want to know more, local chef - and unofficial guardian of Lancastrian farmers and food producers - Nigel
Haworth has created a kind of 'Lancashire Cheese 101' in the form of 'The Length of Lancashire' cheeseboard.
Richard Upton is modest about his acheivements but he is unable to hide the air of pride as he talks of his work. 
The Three Fishes has received many awards for its dedication to food and the regional dishes we deliver, however this is our first award for the quality of the beer served at The Three Fishes.
From the sublime to the meticulous, the Guardian's food and drink editor reveals his favourite places to eat in Britain
It was the map on the back of the menu at The Three Fishes that really interested me: a roughish rendering of this part of Lancashire dotted with numbers, 33 in all, each representing a producer. There was Peter Ascroft's cauliflower - he's got a farm at Tarleton. Ducks and chickens from Reg Johnson at Goosnargh. The Simpson family's cream, eggs and milk from Aspinalls Farm in Dinkley. Thwaites of Blackburn does the beer. And so on. It's a right roll of honour. 