Author: pettonfrumkin

10 Hotels With Unforgettable Spas for Singles looking to Hookup

The spa at the hotel is a huge hit with guests. There’s nothing quite like the soothing effects of a luxurious spa service to revive the body and mind.  And if you’re looking to hookup on a dating app or meet and fuck a random at a hotel, the spa is an absolute must before you get down and dirty. And if you’re looking for the best spa hotels for your next getaway, then you’re in luck. Here are 10 of my favorite places to pamper yourself, from relaxing spas to luxurious hotels.

La Résidence Le Dauphine

For over 200 years, Le Dauphine has welcomed guests from all over the world. Located in the heart of the Côte d’Azur, this elegant hotel’s spa and residences are the jewel of the building. The palm-shaded terrace is the perfect place to relax with an aperitif, or enjoy the pools with a glass of wine. Or try one of the six different treatment rooms to discover the difference between the oils and minerals used in each one. Osho: The New Heart of India Set in the exotic mountain landscape, Osho: The New Heart of India offers guests the opportunity to unwind and reconnect to their true selves. Since 1990, Osho International Meditation Resort has offered a way of life for spiritual seekers, and guests are drawn to the serenity of the surrounding mountains.

Le Meridien St. James

A 24,000-square-foot spa and wellness facility, the contemporary spa at Le Meridien St. James offers seven unique themed treatment rooms, an infrared sauna, and two lounge areas. Among the most popular treatments are the Royal Tower Facial and the “Carpe Diem” package. Shibani Dandekar Spa The 31,000-square-foot, 23-room spa at the Shreyas in Mumbai has exquisite baths, fountains, and waterfall showers. Spa Darsani has a variety of beauty treatments to help relieve stress, including an “Intense Therapy” facial, and a “Sweat Fusion” yoga session. The Spa at La Mer After an extensive renovation, The Spa at La Mer in New York City reopened in December, and offers a world-class, dry, and hand-crafted steam room, two private salt rooms, and a barre class.

The Ritz-Carlton, Paris

The Ritz-Carlton, Paris might not be the first place that comes to mind when you think about the most luxurious spa hotels in the world. But the sprawling spa at the Ritz-Carlton Hotel is a top contender. The Ritz-Carlton Paris is the epicenter of its own world of indulgence and style. Each room of the hotel feels like a high-end apartment with high-end furnishing and exquisite artwork. The service at the spa is also a top draw, thanks to an extensive list of facilities, including a sauna, steam rooms, cold plunge, and of course, the therapeutic waters of the thermal pool. The Langham Place The Langham Place in Singapore is among the most opulent hotels in the world.

Shangri-La Hotel, Singapore

Shangri-La Hotel, Singapore, is located at Conrad Centennial Singapore in Sentosa. It has more than 50 treatment rooms and is one of the few places where you can experience the Temple Spa Collection. In addition to the five traditional varieties of massages, the hotel has a range of other services. One of my favorites is the 1 hour massage, where the therapist uses the right technique to release the body’s tight areas. Travelers can relax in the 60sq ft Thermal Suite with its two private whirlpools. There is also an 18sq ft solarium with a stone floor. You can also take a plunge into the pool if it’s really cold. The spa at Shangri-La Hotel, Singapore, is one of the best in Singapore and one of the best in Southeast Asia.

The Peninsula, Hong Kong

The Peninsula is an iconic property in Hong Kong. After the handover in 1997, it was one of the most luxurious hotels in the city. After 20 years, the Peninsula is still considered one of the city’s most luxurious hotels. The spa is a huge hit with guests – it features one of the biggest day spas in the city. Saunas, steam rooms, beauty rooms and massage rooms are all part of the spa facilities. The skin experts in the spa are a part of the Peninsula Spa Academy. This means the staff is trained in a comprehensive menu of treatments that target specific skin concerns. At the spa, guests can even get a full body massage from one of the most experienced therapists on the peninsula. The Peninsula is located at 2 Parade Road, Central, Hong Kong.

The British Embassy Hotel, Beijing

Located in the center of Beijing’s diplomatic district, this elegant property offers luxury in its every aspect. With the help of two Michelin-starred chef Nick Daros, the hotel’s restaurants continue to impress with a jaw-dropping array of delicacies. Guests can also enjoy top-quality tennis at the hotel’s swimming pool, as well as shopping opportunities in the boutique below. The Spa at The British Embassy Hotel is a popular destination with guests who want to escape the city and soak up the natural, healing mineral water of the hotel’s gorgeous surrounds. Within this iconic hotel, you’ll find the state-of-the-art Relaxa, with a rooftop pool and panoramic views. Or take a relaxing dip in the adjoining La Serenata hot tub, a tranquil oasis bathed in light and surrounded by vines.

The Ritz-Carlton, Tokyo

Enjoy a luxurious pool and lounge at this Ritz-Carlton property located in the heart of Ginza in Tokyo. There’s plenty to do here, such as a stylish spa. The Hibiki Spa is the first Hibiki Collection Spa and is the epitome of Japan’s leading luxury brand. The spa was established in 1924 and is located in a ryokan-style hotel with a separate ryokan-style Japanese restaurant and a tatami-mat room for you to soak in the experience. On the second floor, try out the Halcyon Heavenly Bath. The service and comfort here is renowned for its innovative signature fusion of ancient Japanese baths, using juniper oil from Mount Fuji. The bath’s appeal is its unique, floating setting, designed in the spirit of a Zen garden.

Hotel Kasturi, Kochi

One of the oldest hotels in India, Hotel Kasturi is just a short walk from Fort Kochi, Kerala’s most happening hub for culture, art and beaches. The hotel’s large grounds feature a pool, a gym, and a yoga room. For those who like to swim, the hotel’s indoor pool is both air-conditioned and heated. And if you’re a guest at the hotel, there’s a kids club on site. The spa, with its traditional Kerala design and huge shower, is a large addition to the hotel. The hotel’s location is also ideal for the many street parties that take place here each day. Luxury Sunset Resort, Similan Islands Long regarded as one of the most beautiful islands in Thailand, the Similan Islands offer an ideal getaway for a stylish getaway.

The Peninsula, Bangkok

Located in Bangkok’s bustling Khao San Road neighborhood, The Peninsula is a top-of-the-line, five-star property. The luxurious boutique hotel opened its doors in 1997, with a South Asian-themed design to add to the mix. Nestled along the Chao Praya River, the 1,700-room property has been recognized as the top hotel in Bangkok by Forbes. However, if you’re looking for a more low-key hotel that will focus on Thai culture and architecture, don’t let the name fool you – the Peninsula is located across the street from Sukhumvit Soi 23, where it has a unique relationship with street markets and rooftop bars. Ritz Carlton, Philadelphia A stay at The Ritz Carlton is sure to be the perfect respite from your hectic daily life.

The Mandarin Oriental, Hong Kong

Located on the 50th floor of the Hotel’s iconic tower, guests can enjoy the impressive views of Hong Kong’s famed Victoria Harbor. But it’s the Mandarin Spa that takes center stage here. The 25-meter sauna is well worth a visit. Singapore Marriott Tang Plaza A post shared by Unsplash (@unsplash) on Jun 27, 2018 at 8:23pm PDT A modern, striking tower built on a historic colonial site, this hotel’s top floor rooms have views of the Singapore River and the bustling Marina Bay Sands casino and hotel, and the CBD and Central Business District. The 33-treatment studio suite is always booked up. Just make sure to reserve ahead of time.

Winner of the 2005 Caterer & Hotelkeeper Award

A glitzy ceremony held at The Grosvenor House Hotel, London was attended by 890 luminaries from the hospitality industry on Tuesday evening 5th July, where The Three Fishes at Mitton was awarded the prestigious award by the Caterer & Hotelkeeper of “Pub & Bar Operator of the Year 2005”

The Catey winners represent the best of the best of all hospitality in the UK, by recognizing professionals dedicated to raising and maintaining standards consistently who will give the industry as a whole, a benchmark against which they can assess their own achievements. These awards are nominated by peers and customers and are recognized as one of the highest accolades to receive in the catering and hospitality industry.

Craig Bancroft and Nigel Haworth of Northcote Manor are delighted to receive this award “We are thrilled to have won a Catey for the new pub venture at The Three Fishes, this award is voted by our peers and customers, who endorse our belief and the real need for honest British food and hospitality, with informal relaxed dining, championing regional produce, is a winner and a food delivery we should all enjoy in all regions throughout the UK .”

Winner of the 2005 Caterer & Hotelkeeper Award

“We are extremely proud of our teams throughout the Northcote group of companies, but particular praise goes to Andy Morris, General Manager, David Edward, Head Chef and the team at the Three Fishes for their hard work and dedication to deliver the ethos which we have developed to such a success, and lets face it – we’ve not even reached our first birthday yet, it’s a great achievement for the staff!”

The Three Fishes opened its doors in September 2004, this is the first venture into the pub market for Ribble Valley Inns, Bancroft and Haworth are looking to develop this concept in other regions of the North West. The building built over 400 years ago has always been an Inn and has been carefully restored with a 21st century feel, embracing the values of a traditional English Pub ~ Real Beer! Real Food! Real People!


If you are visiting The Three Fishes and would like to stay in the area, you will find The Ribble Valley offers a wide selection of accommodation to enjoy further the spectacular areas of contrast which are full of mystery, legends. stunning countryside and natural habitats.

A photo of Northcote ManorNorthcote Restaurant with Rooms, a sister company to The Three Fishes, and again famous for its hospitality and Michelin star restaurant is only 10 minutes from the pub and offers fourteen bedrooms. You will find more information of Northcote on:

We have also listed below a selection of quality bed and breakfasts along with country cottages to rent for self catering.

All these properties are recommended by Ribble Valley Tourist Board and inspected by either VisitBritain, AA or RAC. These are all great places to take your date from LoveHabibi or other popular dating apps.

Holiday Cottages

Holiday Cottages offer a large selection of quality cottages throughout Lancashire. Located in pretty villages, historical towns or in the middle of beautiful countryside.
Tel: 01756 700510

A photo of Alden CottageAlden Cottage
Peter & Brenda Carpenter,
Kemple End,
Birdy Brow,
Tel 01254 826468
Website Winning Bed & Breakfast & Self Catering accommodation in an idyllic 17th century country cottage situated 2 – 3 miles from the Three Fishes, 4 miles west of Clitheroe in Area of Outstanding Natural Beauty.VisitBritain Gold Award 4 Star Bed & Breakfast accommodation with fresh flowers in all rooms, bathrobes, Jacuzzi® or Biojet™ whirlpool bath and shower plus private guest sitting room . Alternatively, relax in our romantic and cosy Gold Award 4 Star Self-Catering cottage which sleeps 2. Bathroom with whirlpool bath and power shower, beamed sitting room with woodburner, kitchen. Ribble Valley Civic Design & Conservation Award Winner. Alden Cottage is the perfect place for a peaceful and relaxing stay in beautiful surroundings.Bed & Breakfast from £70 – £75 per night for double or twin, £44 – £48 single occupancy.Self Catering short breaks from £199.50 for 2 persons for 3 nights, or from £285 per week. 

A photo of Chapel CottageChapel Cottage
Mrs Carole Baldwin,
Clitheroe Rd,
Bashall Eaves,
Tel: 01254 826084

A warm welcome awaits you at this Ribble Valley home. Ideally situated in the charming hamlet of Bashall Eaves. Excellent for walking/cycling. Ideal for holidays or business.

En-suite available. Rooms equipped with tea/coffee making facilities and colour TV. Bed & breakfast from £25.00 per person per night.


A photo of Hunter's-restHunter’s Rest
Mary Kay,
Greengore Farm,
Hurst Green,
Tel: 01254 826304

Once a cook’s cottage when 15th century Farmhouse was a Hunting Lodge. Now grade II listed.

With original features providing a peaceful retreat with lovely views. Equipped to a high standard, electric heating, and woodburner. Sleeps 2 in double bedroom. Ideal walking, cycling and touring. Self catering prices £163 – £234 per week.


A Photo of The Coach House
The Coach House,
Clough Bottom,
Bashall Eaves,
Tel: 08700 781200

A converted coach house retaining much of its original coach house. Situated on a working organic farm with its own private drive adjoining the farmhouse orchard, sleeping 4.

The coach house has its own outdoor seating area. Open living accommodation. 1 double and 1 twin. Prices from £230 – £475 per week. Also available Saddle barn & woodcutters Cottage.


A Photo of The Petre Lodge Country Hotel
The Petre Lodge Country Hotel,
Northcote Rd,
Tel: 01254 244024

A small privately owned country hotel on the edge of the Ribble Valley . This former village primary school has been tastefully renovated and furnishes. Ample car parking. Spacious bedrooms and extra large family rooms all with private facilities.

Prices from £55 double occupancy.

Dining Pub of the Year Award

“Contemporary and stylish pub, tremendous attention to detail, excellent regional food given a modern touch and interesting drinks.”
Fiona Stapley, Editor of The Good Food Guide

Dining Pub of the Year Award

The team at the The Three Fishes is delighted to have won such a hotly contested accolade. Thank you to all our loyal customers who have reported such positive feedback to the Good Pub Guide, without this support we would not have achieved this award!

New Head Chef at The Three Fishes

The Three Fishes new head chef, Ian Moss, is only 28 but he brings a first-class CV to our kitchen. He was promoted to head chef at the Three Fishes in June having held the position of sous chef at Northcote. It was here that Ian got to understand Nigel Haworth’s philosophy on food, seasonality and the suppliers, who he continues to work with at the Fishes. Previous positions held by Ian were primarily in london at the likes of the Michelin-starred Ledbury and the Harwood Arms. But it’s Nigel who has given him his first head chef position – and he can’t wait to make his mark!

New Head Chef at The Three FishesQuality, regional producers remain at the heart of his food but when you add in Ian’s wealth of experience, the result is a new menu of proper food with a hint of refinement. “What I have done is taken everything I have learnt through the years and I’ve put it into this menu,” he says. “The Food is nicely refined but not over-complicated. I try to use three or four things that have really good flavours that work harmoniously together. I like big flavours that speak for themselves.”

The result is a menu that includes moreish pig’s head croquettes with a smooth tarragon mustard and home-made port pies served with just-cut herbs and Three Fishes piccalilli. Earthy and chunky, rustic gourmet food like this reflects the bounty of the surrounding countryside.

Fish is another key element on Ian’s menu that features fried cod loin served with Lancashire’s finest new potatoes, local cucumber tartar and sea purslane.

The ingredients always do the talking in Ian’s cooking, so pop in to sample his simple yet elegant cooking!

Take a look at The Three Fishes Menu that Ian has created.

Manchester Evening News April 8th 2005, On a higher scale

The three Fishes has come on a lot since those crisps and soda days.

A bag of crisps, with a blue twist of salt, and a sickly cream soda. The windows of the Austin Mayflower as steamed up as my national health specs. Not that rubbing a viewing hole did any good. All the soggy fields between the pub car park and Pendle Hill were wreathed in the same damp mist. Parents would be back soon, though, and we could chug home in time for Sing Something Simple on the Light Programme.

That was the sixties childhood that was. My last visit to The Three fishes. Hostelries in those days were as welcoming as the workhouse to youngsters. What a contrast on a bright March day in another century.

Across the pub from us, Zoe and Ben and some other young dude in a qGap baseball cap were tucking into corn fed Goosnargh chicken and debating the merits of Lyth Valley damson jelly and whipped custard over homemade vanilla ice cream with chocolate sauce. Their mums were discussing Jamie Oliver.

The Fishes has undergone a remarkable transformation since taken over Nigel Haworth and the team from the nearby Michelin-starred Northcote Manor. It has become a sort of Lancashire food gastropub theme park. It is not the sort of pub you’d turn up to a cosy ale, though Thwaites, Moorhouse and Bowland Brewery provide plenty of hand- pumped choice.

This is a place for serious, casual eating with a nod to all the tireless, dedicated regional producers (listed with a map on the back of the menu, no less). That is its strength and its weakness, of which more anon.

Physically, it is daunting. It is avast, flat, airy dining space, serving 130 covers, with plenty of room between tables; stone arches and discreet partitions attempt to break up the four-squareness in vain. We had traipsed to the far end, by the open-plan log fire, then found, to order, we had to march back to the distant bar with our table number.

Manchester Evening News April 8th 2005, On a higher scale

When I say ‘We’ I mean I. Set Aggie Grimshaw next to a fire and there‘s no budging her. I had enlisted her help in evaluating the Lancshireness of the experience.

A weaving shed veteran, who knows her warp from her weft, steeped in a heritage that encompasses Sabden Treacle Mines and Witch Trials at the drop of a pointy hat, she was meant to be by benchmark.

What a rebuff, then – the first of many – when she spurned my offer of a sarsaparilla aperitif with a “Surely they’ve got pinot grigio?”

All around us, exposed brick walls, hung the icons of good, traditionally-produced food worshipped by the proprietors. Cheese producers, shrimpers, suckling pig rearers, all caught in photographic aspic. Above our heads the legendary Reg Johnson learned over a barn door as hundreds of his Goosnargh ducks strutted their stuff for the camera.

“Its like being in a church,” said Aggie. ”Only it smells better.”

Strangely, it reminded me of those democratic Californian eateries, formulaic but down-home wholesome, though, unlike them, the Three Fishes is light on vegetarian options.

I tried to persuade Aggie to test one of these – Buttered Crumpet, Bob’s Organic day Old Lancashire Curd, Cress and Ascroft’s Beetroot Salad, but she was having none of it, plumping for Three Fishes soup, Wicked Mayonnaise, Aged Butler’s Cheese, Garlic Croutons (£6). She approved of its “exuberant fishiness”( She’s been watching Rick Stein again), but felt that the cheese didn’t melt in well enough. I found it too lemony.

My starter, on its own, would have served a trencherman as a sturdy lunch after the ascent of Pendle. It will take a whole paragraph to set down its delights. Here goes:

Elm Wood Platter of House Cured Meats, Pickled Brisket, Ox Tongue, Organic Honey Roast Ham, Wallings Farm Collared Pork, Homemade Pickles, Piccalilli, Organic Bread.

It cost £8.50 and was an absolute delight, restoring my faith in ham and revealing brisket’s untapped gastronomic potential. The pickles were as sour-sweet sharp as pickles should be, the bread springy and moist.

It cried out for a pint, but Aggie, warming to her task, was keen to try the Douro Touriga Franca Crooked River – a smooth, mulberryish table red from Portugal’s port-producing heartland. It was excellent value at £22.50 and its colourful, painted label reminded me of one helter-skelter holiday drive through that river valley’s cliff-hanging vineyards. In the absence of tripe dishes, I suggested Hindle Wakes for Aggie’s main. She remained her own woman.

Off the specials, she selected, for £9.50, Roast Rib of Bowland Beef, yellow beet puree, purple sprouting broccoli, red wine jus. (“They mean gravy, don’t they? Having themselves on.”) I’d ordered it medium rare, but was forced to embark on the Long March again, to alter that to rare. As it was, it came in two slabs, one delectably pink, one browner and chewier, neither quite living up to the promise of properly hung mature beef. The yellow beet puree was a curious, spicy swede/turnip mix.

For the same price, I fared better with the Hindle Wakes.

The famous food historian Dorothy Hartley claimed the dish was brought over as ‘Hen de la Wake’ by Flemish weavers, who settled in Lancashire in the 14th century and also introduced clogs. Other associate it with Stanley Houghton’s classic Lancashire play of the name, which the Royal Exchange revived the other year.

Traditionally, it was made with prunes and a boiled hen of a certain age. Mine was two hunks of more sprightly fowl, wrapped in bacon, stuffed with plum and basil, served in a broth teeming with button mushrooms and pearl barley.

The gut-swelling barley transported me back, to those filling soups of my Lancashire childhood. Which I suppose was the aim. Aggie wondered why we still needed to stuff when there are risottos to be had.

For pudding I had a toothsome, curranty Lancashire Curd Tart with organic Lemon Cream, while Aggie wolfed down the vanilla ice cream with chocolate sauce (both puds £4.50). By the time we staggered out, the rain had swept in with a vengeance. Just like old times.

Neales Waste Management

Public or private sector, multi-national or family business, Neales can help you to lower your waste management costs and improve your environmental performance.

We have developed a culture of effective environmental practice across our operations allowing us to anticipate and respond to changes in environmental legislation promptly.

Neales are strongly committed to sustainable development by preventing pollution, safeguarding the natural world and protecting public health and safety.

We are a UK waste management & recycling provider offering a range of services including recycling of industrial waste , hazardous and special waste disposal services, onsite services, commercial waste management services  and recycling service for old computer disposal .

Neales Waste Management

Old Computer Disposal

  • Neales provide a W.E.E.E compliant recycling service for old computer disposal. Contact our technical waste department for details of our old computer disposal service.
  • Contact our technical waste department for information about hazardous and special waste disposal. Neales Waste Management provides a full range of hazardous and special waste disposal services in line with requirements of current waste legislation.
  • Neales only use computer recycling sites which operate in full compliance with W.E.E.E regulations.
  • Neales provide a service for the recycling of industrial waste.

Neales Waste Management

Uk Waste Management & Recycling

  • Neales Waste Management, are a UK waste management & recycling provider.
  • Neales waste management UK offer a range of services including recycling, hazardous waste services, onsite services, commercial waste services and industrial waste services.
  • Neales Waste is one of few UK waste management companies who provide total waste management solutions.
  • Neales Waste Management is a UK waste management company accredited to the environmental standard BSI ISO 14001 and quality standard 9001. This is a unique feat for a UK waste management provider.
  • Neales Waste Management is one of a few independent waste management companies operating in the North West who offer businesses a total waste management solution.
  • We offer a comprehensive waste management service including onsite waste recycling and segregation for larger waste producers.


Colin Tudge, So Shall We Reap

Life and food was always intimately entwined with the seasons, survival depended on the skills to take advantage of the growing cycle. The knowledge to understand when to plant and harvest to ensure food was available for as long as possible was of paramount importance, skills were developed to smoke, salt, preserve and store food for the lean times, or to take advantage of times of plenty. The year turned into a cycle that was driven by the seasons.


Over the years we have lost this understanding and these skills and we believe that the relationship between food and the seasons, may now not be a matter of life and death, but it is equally as important to our heritage as it was for our ancestors.

The simple fact is that food tastes better in season, local produce is better to eat than food that has been raised artificially or that has travelled halfway around the world. It is a treat and a privilege to enjoy food when it is in season – something to look forward to and enjoy the variety the seasons gives to us.


At The Three Fishes the food philosophy is to be true to our heritage and use the best local produce available in season. At different times throughout the year Nigel working closely with our farmers and producers, selects and showcases one local produce developing dishes that bring out the best of these products for our customers to enjoy.

The Metro Magazine – Manchester

Regional, local, seasonal: chef Nigel Haworth and the team at Northcote Manor know the qualities it values in the produce it uses, and proudly list its Lancashire suppliers on the restaurant’s website. Its new pub venture adheres to the same principles. The walls of the Three Fishes are hung with Food Heroes-style photographs of the producer who supply cheese, game, vegetables and bacon, and a map on the menu shows whereabouts in the North-West they’re are located.

The manor has a Michelin star and a helipad, and through Lancastrian dishes are a speciality, they’re done smartly and priced accordingly – you might get Goosnargh corn-fed duck with spicy white cabbage, parsley and garden cress purée and red beet juices for £23.50. The Three Fishes (near Whalley, between Blackburn and Clitheroe) is a different proposition. It’s supposed to be a pub where drinkers are just as welcome as diners. There’s a family-friendly policy and no smoking throughout, and thought it’s smart and clean with stone floors, exposed brickwork, an open fire and the odd richly swagged curtain. It’s somehow lacks the comfort of a real pub. It’s also surprisingly cavernous, with room after room providing space from 130 covers.

The food is simple, with a significant minority of it constructed rather than cooked: potted beef with marrowbone, black pudding with mustard and onion relish, sausage and mash, stuffed pig’s trotters. It’s very meaty, perhaps because there’s so much great animal protein to be has in this part of the world, and veggie have to make do with a blackboard option, sandwiches or a crumpet with curd cheese, cress and beetroot.


The Metro Magazine - Manchester

As at many other, lesser, pubs that do food, you give your table number and order at the bar, with cutlery food delivered to your table in due course. It’s not a foolproof procedure and caused some mild confusion when we visited during the opening weekend, but our starters arrived without a problem. The house special, a selection of cold cut with prickles and bread (£8.50), look great served on a thick slab of elm wood with wedges of chewy, organic, seeded bread. The ox tongue was light and mild, slices of collared pork were reminiscent in the best possible way of slices juicy leftover roast, and the piccalilli had the right combination of a crisp texture and unearthly yellow colour. The Morecambe Bay shrimps (6.50) were potted on butter and mace, and served warm with a toasted muffin. Rich, sweet and nutty, these were the real treat.

A mix-up with the dishes delayed our main course for a while, and my friend was disappointed with his 9oz rump steak (13.95). The menu boasts of a five-weeks maturation period and gives us so much information that we can track down the farmer responsible but, for all this pedigree, the meat wasn’t hugely well flavoured. It was cooked perfectly, though, and served with good chip (not thin frites) and a buttery Béarnaise sauce. My avocado and chicken salad (£7.90) was crisp and full of interest, thought the creamy dressing didn’t have the promised herbal notes that would have brought it all together.

Puddings were a very good orange and chocolate mini-pud served with clotted cream (£4.50) and a simple, pleasing dish of smooth home-made vanilla ice cream with warm chocolate sauce (£4.50), though you can go for a selection of Lancashire cheeses, damson jelly or a curd tart.

Like the produce it uses, The Three Fishes has care, passion and expertise behind it, and the reputation of the Northcote Manor team is so good that the place was absolutely packed out when we visited. In the first few months of operation, a quiet lunchtime may show off all the produce to even better advantage.

The Publican Food Awards November 2005

The Three Fishes “Pub of The Year” Award

The Three Fishes has swept up another award last week, when we were awarded the coveted “Pub of The Year” title by The Publican, the UK’s leading licensed trade newspaper.

A celebration of the best pub food in the UK saw the best pub operators in the business gather at the Savoy in London for these prestigious awards. John Porter, Food editor of The Publican said: “the awards are a timely reminder of just how exciting and innovative pub food is, at a time when the government is forcing many pubs to make a tough choice between serving food or allowing smokers into the pub. the winners are all shining examples of successful pub food.

The Publican Food Awards November 2005

Among the winners were, The Crooked Billet in Stoke Row – best British Food & Wine offering of the year. Newcomer of The year went to The Hands and Flowers in Marlow and Chef of The year – Claude Paillet of the Bricklayers Arms – Herts. But the team at The Three Fishes stole the show with the overall “Pub of The Year” – We are over the moon with these achievements.