Lisa Goodwin-Allen, head chef at Lancashire's Northcote, is rethinking the approach to traditional ingredients. Michael Raffael reports
For the past three years, Northcote Manor has been developing and expanding its orchard and kitchen garden. It's not self-sufficient in fruit and vegetables, and that isn't part of the long-term plan. However, it is changing the way chef Lisa Goodwin-Allen cooks, multiplying options for the kitchen.
The hotel already grows all its own herbs and the option to experiment with less common cultivars is open-ended. Goodwin-Allen uses sweet cicely with lamb; Iron Cross oxalis, a cultivated wood sorrel, garnishes fish (see below)
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