The Three Fishes
The Three Fishes
The Three Fishes
The Three Fishes

Reviews And Awards

Thomas Pickering winner of the "Poultry Chef of the Year" for The Three Fishes - Devilled breast of cornfed Goosnargh chicken, devil sauce, chunky chips, onion rings, watercress and field mushrooms.

The PubChef Food Excellence Awards bring together the results of PubChef's chefs competition together with the pub company food awards.

There are 18 categories in this year's awards - 10 in the chefs' competition, four pub company and four people awards, with the winners all revealed at an awards ceremony of 300 people at Plaisterers Hall, London, today (Thursday, 12 March).

Chefs' competition winners...

The chefs' competition involves a five-month search for the UK's top pub chefs, from chefs entering recipes and background information on their food businesses to a paper judging and cook-off finals at the Agriculture & Horticulture Development Board Meat Service(formerly the MLC) offices in Milton Keynes, Buckinghamshire.

There are 10 categories in this year's competition, with 28 chefs in the final.

 

Times Magazine - 14.03.09

A SINGING TREE, CLOSE ENCOUNTERS OF THE THIRD KIND, A GIAT EGG AND A HAUNTED HILL

Stuarts's Short Stories for Short Breaks

Another reason for my visit to Clitheroe was to delve into the famous connections of Stonyhurst College. Famed for being an overnight stop for Oliver Cromwell, having Sir Arthur Conan Doyle (writer of Sherlock Holmes) as one of its former pupils and housing the classroom where J R R Tolkien spent much of his time writing 'Lord of the Rings', Stonyhurst College can justifiably claim to be one of Lancashire's most inspirational places.

I highly recommend a tour of one of the Northwest's biggest buildings which is open to the public in August. Relaxing in the college cafe I browsed through a leaflet I'd picked up earlier in the day for the Ribble Valley Food Trail - an initiative that promotes Lancashire producers, farmers markets, up and coming chefs and fine foods. I picked out the Three Fishes in the tiny hamlet of Mitton as my destination for an early evening meal. Ordering a pint of Copper Dragon to start with, the sublime odours drifting form the kitchen prompted my choice of the eight ounce sirloin steak. A fabulous way to round off a thoroughly enjoyable day.