Nigel Haworth, Northcote Manor, Lancashire

http://www.northcotemanor.com

Northcote Manor is a nationally respected restaurant with rooms run by joint proprietors, Nigel Haworth and Craig Bancroft, since 1983. The restaurant, under the talented hand of Nigel, is famed for its emphasis on local produce and Lancashire roots.

Nigel firmly believes in sourcing the freshest produce locally and works closely with many producers and growers to enhance his menus, which are considered collectors items by the diners, and feature the producers and growers he uses. 

“The philosophy behind all my menus has always been very simple…to source the best possible ingredients locally wherever possible, using them to reflect the seasons and the richness of your region. WOYP is exactly what all the industry should be supporting, educating all levels of catering to embrace the need for provenance and develop truly transparent menus.”

“Food that has been grown locally and is in season tastes better, climate change is extending the British season for some produce which gives us longer to enjoy home-grown fruits and vegetables. The North West has a rich culinary heritage and is home to an ever growing band of dedicated specialist producers and growers, many of whom have gained recognition nationally for the excellence of their products.”

Love’s at the College Arms

http://www.collegearms.co.uk

Steve Love, Chef Patron at The College Arms near Stratford upon Avon, has had a starred career, most notably winning the Roux Scholarship in 1997 and the National Chef of the Year title in 2004.

In June 2005 Steve and his wife Claire bought The College Arms, a typical small village pub, and set about turning it into a gastronomic destination for food lovers. The 16th century farmhouse was originally part of the estate of King Henry VIII. Handed over to Magdelen College in Oxford during the Reformation, it has only been a pub for the last 60 – 80 years and its reputation is growing fast in its current reincarnation.

Two restaurants form the basis for showcasing Steve’s cooking skills. Henry’s Bar, named after both King Henry and the couple’s chocolate Labrador, is an informal dining area seating between 60-80 people and offering a gastropub experience. Love’s Restaurant, opened on Valentines Day, is a 14-cover dining room open on Friday and Saturdays and offers a fine dining experience.

Steve’s passion is for using fresh local produce whenever possible:

“Supporting WOYP is commonsense. The whole industry should be looking at ways to support local producers wherever possible.”