Northcote celebrates Green Tourism Gold Award and launches Lisa Goodwin-Allen’s new Autumn Gourmet Menu

Northcote hotel and Michelin-starred restaurant in the heart of the Ribble Valley, is celebrating achieving a Green Tourism Gold Award alongside the launch of its new Autumn Gourmet Menu, created by Chef Patron-Director Lisa Goodwin-Allen.
The recognition is an important milestone in Northcote’s ongoing sustainability journey, reflecting a commitment to environmentally sound choices across the business, from the ingredients served in the restaurant to the management of resources, waste reduction and support for the local community.
Set amid the Lancashire countryside, Northcote has long championed the relationship between exceptional food and its surroundings. Sustainability is an increasingly important part of this philosophy, with a focus on working closely with suppliers, celebrating seasonal and locally sourced produce, making better use of ingredients and continually identifying opportunities to reduce the hotel and restaurant’s environmental impact.
The Green Tourism Gold Award recognises this journey and provides further encouragement for the team to build on the progress already made.
Autumn on the menu: a taste of Lisa Goodwin-Allen’s seasonal cooking
Alongside the award announcement, Northcote has also recently introduced its new Autumn Gourmet Menu, bringing Lisa Goodwin-Allen’s distinctive, ingredient-led nostalgic, cooking to the colder months.
Seasonality remains at the heart of Lisa’s menus. As the landscape changes, so too does the kitchen’s palette of ingredients, underpinned with the development of the Northcote kitchen gardens, greenhouse and gardening team. The new menu features deeper flavours, earthy vegetables, rich sauces and carefully balanced contrasts.
Lisa Goodwin-Allen, Chef Patron-Director at Northcote, says:
“The best ingredients tell you what to cook. As chefs, we’re lucky to work so closely with the seasons and to see produce at its absolute peak. That’s what keeps cooking exciting. Whether it’s beautifully rich game, earthy root vegetables or a burst of freshness from a late-season herb, those ingredients shape the menu and inspire the dishes we create. I never want to overcomplicate great produce. I want guests to experience it at its very best.”
The restaurant’s recent Autumn Gourmet Menu offers a glimpse of the creativity and attention to detail that define Lisa’s cooking, with dishes that balance the very best of British produce, with carefully developed sauces and complementary seasonal flavours.
Highlights include:
Orkney Scallop, Calamansi and Hazelnut – hand-dived scallop paired with citrus brightness and the gentle sweetness and texture of hazelnut.
Butter Roasted Monkfish, Forest Mushroom and Tarragon – monkfish cooked on the bone in brown butter, complemented by earthy mushroom flavours and fragrant tarragon.
Fallow Deer, Beetroot, Blackcurrant and Nasturtium – aged venison with earthy beetroot, the sharp sweetness of blackcurrant and a fresh, peppery finish.
Lyth Valley Damson, Valrhona Chocolate, Sour Cream and Liquorice – a dessert bringing together rich chocolate, locally distinctive damson fruit and contrasting sweet, sour and aromatic flavours.
These dishes illustrate Lisa’s ability to combine exceptional produce with seasonally inspired flavours and refined technique. The new Winter Gourmet Menu continues that ingredient-led philosophy, with its final dishes reflecting the produce and inspiration of the season.
Recognition, with a commitment to keep improving
For Northcote, the Green Tourism Gold Award is about more than recognition. It reinforces the importance of making sustainability part of everyday decisions and ensuring that progress is shared across the whole team.
Talking of the award Craig Bancroft, managing director of Northcote said: “Rather than viewing this fabulous achievement as an end point, Northcote sees it as motivation to keep improving how the hotel and restaurant operates for the benefit of guests, colleagues, suppliers and the landscape that makes the destination so distinctive.
Northcote’s approach to sustainability extends throughout the guest experience, from its kitchen garden and greenhouse to the careful selection of suppliers and the day-to-day running of the hotel.
Our team will continue to focus on how we reduce waste, use energy more efficiently and water more responsibly, reusing and recycling wherever possible and of course that always goes hand in hand with building strong relationships with local and regional producers.
As Northcote looks ahead, the focus remains on continuing to learn, improve and find new ways to bring sustainability, provenance and culinary excellence together.”