BIOGRAPHY

Nigel Haworth was born in July 1958 and his early training was undertaken at Accrington and Rossendale College, Lancashire when the college's reputation was far reaching. On leaving college he worked in the South of England at the Royal Berkshire in Ascot and the Grosvenor Hotel in London. In 1978 he began working in Switzerland in several Swiss Hotels. He worked with Natalie Viscardie, one of the finest chefs in Switzerland, based at the Schweizerhof Hotel. After two years in Switzerland he took a seasonal position at Gleneagles Hotel during 1980, and in December 1980 he returned to Switzerland. Nigel enjoyed four more Swiss properties, in particular the Hotel Mont Cervin where he perfected his patisserie skills and obtained a diploma in his sugar work. His time in Switzerland will never be forgotten and we still see Swiss undertones in some of his cookery today. Skiing was a sport that he mastered and sadly one he has little time to enjoy in his busy life today.

Nigel returned to England totally disillusioned by the standards in restaurants and catering in the Lancashire region and decided to take the post of a lecturer where life began as a chef at Accrington and Rossendale College for eighteen months.

In March 1984 he was offered the challenging position as Head Chef of Northcote Manor. Northcote Manor was a property under new ownership which had been purchased as a a run down restaurant with no reputation. Craig Bancroft was appointed in December 1983 to change the fortunes of Northcote Manor, his mandate was to develop a first class country house hotel in the Ribble Valley with an outstanding restaurant, with Nigel's arrival this now seemed possible. In the early part of 1986 Craig and Nigel acquired shares in Northcote Manor, bonding their partnership forever. In this year Northcote was awarded Commended Country House Hotel by the BTA, followed by Northcote Manor's first appearance in the Good Food Guide in 1987.

Nigel's dedication to the craft of cooking has enabled the restaurant to continue this upward spiral during this time. Many young men and women have trained under his watchful eye and are now themselves leaders of this vibrant profession heading up high profile kitchens all over the country and in particular London. Training has always been at the forefront of Nigel's mind and consequently he and fellow North West chefs formed the North West Chefs Circle, a body determined to galvanise professionals, lecturers and students together for the better good of the industry.

The pride of Lancashire has never been far away from Nigel's heart and he has trumpeted the qualities of Lancashire ingredients during these years. Reputation as a chef of great skill and finesse is also accompanied by a reputation for rustic and true "terroir". He is truly influenced by few and cooks with his own beliefs and his wonderful inventive style. On the back of this he was a founder member of the Chefs Sans Frontiers, which was a group of North West Chefs who flew the flag for the region in Paris, New York and Barcelona.

In 1989, Craig and Nigel managed to buy out their previous business partner to take total control of Northcote Manor. Difficult times were on the horizon, the economy was troubled but in 1992 they borrowed £540,000 to extend and improve Northcote. Reward for this brave step began to arrive, first with local recognition receiving Lancashire Life's Restaurant of the Year 1993/94.

In 1995, the fruits of Nigel's hard work were rewarded by the prestigious award of 'Egon Ronay Chef of the Year' Nigel promoted this award well and received major coverage in most national press at some time in 1995, it was at this time that promotions and demonstrations became part of his armoury of continuing to pioneer high standards, good exposure and overall promotion for Northcote Manor, Lancashire and it's producers.

Beyond the award of Egon Ronay Chef of the Year 1995, Northcote Manor also received County Hotel of the Year for Which Hotel Guide 1995 and the restaurant was given particular acclaim for Nigel's sticky toffee pudding in The Good Food Guide during the same year.

In January 1996 Nigel and his team finally achieved the award that everyone at the Manor has been working for. One Michelin Star has been successfully retained each year to present time. During this last year Nigel has become increasingly dedicated to maintaining the standards of Northcote Manor and is very aware that training and picking the right members of staff will be key to the continuation of their success, after all that he has achieved this will ensure young people wish to work for this inspirational chef. Nigel is also mindful in continuing to build his reputation and profile and is now a member of the Masterchefs of Great Britain and is very proud to have become a full member of the Academy of Culinary Arts.

On 8th July 2004 at Buckingham palace Nigel received The Prince Philip Medal, city & Guilds highest achievement in recognition of his lifelong commitment to catering, leading him to be an inspiration to others.

In 2006 Nigel was honoured to receive The Lifetime Achievement Award at the Northern Hospitality Awards. The judges commented “A true ambassador for the industry, all of Nigel’s success and hard won reputation has been utilised to promote an inspirational vision for Northern Hospitality.”

Nigel's skills as mentor in the kitchen has certainly borne fruits in recent years with training and development of young chefs being paramount. Under Nigel's guidance, Northcote is proud to have Warrick Dodds in the brigade as head Chef. Warrick won the prestigious title of American Express Young Chef of The Year 1999/2000 and was also a finalist in the Roux Scholarship the following year.

Not satisfied with one winner Nigel and Warrick helped prepare Northcote's Sous Chef, Jason Birbeck to enter the same competition, he too became a winner, the first time the same establishment has two Young Chefs of The year cooking in the same kitchen.

Nigel's recent quest has been to increase his knowledge even further in the quality of produce grown or reared in Lancashire. He works closely with local growers, farmers and producers to help develop and perfect their product to the highest of standards.

Nigel's achievements now also include the development of Northcote Manor as a group business. His direction and influence along with his business partner Craig Bancroft have developed Northcote Offsite, and outside catering company, which includes a contract with Blackburn Rovers Football Club, producing stadia catering of the highest standards for up to 1000 people and cutting edge delivery of food at many leading events, wedding and corporate hospitality.



BIOGRAPHY Nigel Haworth was born in July 1958 and his early training was undertaken at Accrington and Rossendale College, Lancashire when the college's reputation was far reaching. On leaving college he worked in the South of England at the Royal Berkshire in Ascot and the Grosvenor Hotel in London. In 1978 he began working in Switzerland in several Swiss Hotels. He worked with Natalie Viscardie, one of the finest chefs in Switzerland, based at the Schweizerhof Hotel. After two years in Switzerland he took a seasonal position at Gleneagles Hotel during 1980, and in December 1980 he returned to Switzerland. Nigel enjoyed four more Swiss properties, in particular the Hotel Mont Cervin where he perfected his patisserie skills and obtained a diploma in his sugar work. His time in Switzerland will never be forgotten and we still see Swiss undertones in some of his cookery today. Skiing was a sport that he mastered and sadly one he has little time to enjoy in his busy life today. Nigel returned to England totally disillusioned by the standards in restaurants and catering in the Lancashire region and decided to take the post of a lecturer where life began as a chef at Accrington and Rossendale College for eighteen months. In March 1984 he was offered the challenging position as Head Chef of Northcote Manor. Northcote Manor was a property under new ownership which had been purchased as a a run down restaurant with no reputation. Craig Bancroft was appointed in December 1983 to change the fortunes of Northcote Manor, his mandate was to develop a first class country house hotel in the Ribble Valley with an outstanding restaurant, with Nigel's arrival this now seemed possible. In the early part of 1986 Craig and Nigel acquired shares in Northcote Manor, bonding their partnership forever. In this year Northcote was awarded Commended Country House Hotel by the BTA, followed by Northcote Manor's first appearance in the Good Food Guide in 1987. Nigel's dedication to the craft of cooking has enabled the restaurant to continue this upward spiral during this time. Many young men and women have trained under his watchful eye and are now themselves leaders of this vibrant profession heading up high profile kitchens all over the country and in particular London. Training has always been at the forefront of Nigel's mind and consequently he and fellow North West chefs formed the North West Chefs Circle, a body determined to galvanise professionals, lecturers and students together for the better good of the industry. The pride of Lancashire has never been far away from Nigel's heart and he has trumpeted the qualities of Lancashire ingredients during these years. Reputation as a chef of great skill and finesse is also accompanied by a reputation for rustic and true "terroir". He is truly influenced by few and cooks with his own beliefs and his wonderful inventive style. On the back of this he was a founder member of the Chefs Sans Frontiers, which was a group of North West Chefs who flew the flag for the region in Paris, New York and Barcelona. In 1989, Craig and Nigel managed to buy out their previous business partner to take total control of Northcote Manor. Difficult times were on the horizon, the economy was troubled but in 1992 they borrowed £540,000 to extend and improve Northcote. Reward for this brave step began to arrive, first with local recognition receiving Lancashire Life's Restaurant of the Year 1993/94. In 1995, the fruits of Nigel's hard work were rewarded by the prestigious award of 'Egon Ronay Chef of the Year' Nigel promoted this award well and received major coverage in most national press at some time in 1995, it was at this time that promotions and demonstrations became part of his armoury of continuing to pioneer high standards, good exposure and overall promotion for Northcote Manor, Lancashire and it's producers. Beyond the award of Egon Ronay Chef of the Year 1995, Northcote Manor also received County Hotel of the Year for Which Hotel Guide 1995 and the restaurant was given particular acclaim for Nigel's sticky toffee pudding in The Good Food Guide during the same year. In January 1996 Nigel and his team finally achieved the award that everyone at the Manor has been working for. One Michelin Star has been successfully retained each year to present time. During this last year Nigel has become increasingly dedicated to maintaining the standards of Northcote Manor and is very aware that training and picking the right members of staff will be key to the continuation of their success, after all that he has achieved this will ensure young people wish to work for this inspirational chef. Nigel is also mindful in continuing to build his reputation and profile and is now a member of the Masterchefs of Great Britain and is very proud to have become a full member of the Academy of Culinary Arts. On 8th July 2004 at Buckingham palace Nigel received The Prince Philip Medal, city & Guilds highest achievement in recognition of his lifelong commitment to catering, leading him to be an inspiration to others. In 2006 Nigel was honoured to receive The Lifetime Achievement Award at the Northern Hospitality Awards. The judges commented “A true ambassador for the industry, all of Nigel’s success and hard won reputation has been utilised to promote an inspirational vision for Northern Hospitality.” Nigel's skills as mentor in the kitchen has certainly borne fruits in recent years with training and development of young chefs being paramount. Under Nigel's guidance, Northcote is proud to have Warrick Dodds in the brigade as head Chef. Warrick won the prestigious title of American Express Young Chef of The Year 1999/2000 and was also a finalist in the Roux Scholarship the following year. Not satisfied with one winner Nigel and Warrick helped prepare Northcote's Sous Chef, Jason Birbeck to enter the same competition, he too became a winner, the first time the same establishment has two Young Chefs of The year cooking in the same kitchen. Nigel's recent quest has been to increase his knowledge even further in the quality of produce grown or reared in Lancashire. He works closely with local growers, farmers and producers to help develop and perfect their product to the highest of standards. Nigel's achievements now also include the development of Northcote Manor as a group business. His direction and influence along with his business partner Craig Bancroft have developed Northcote Offsite, and outside catering company, which includes a contract with Blackburn Rovers Football Club, producing stadia catering of the highest standards for up to 1000 people and cutting edge delivery of food at many leading events, wedding and corporate hospitality.