Northcote in Lancashire, UK, has unveiled its summer gourmet menu, a seasonal dining experience that celebrates the colours and flavours of British summertime.

Created by Chef Patron-Director Lisa Goodwin-Allen and the Northcote kitchen team, the new list reflects the restaurant’s long-standing commitment to seasonality, craftsmanship and ingredient-led cooking. Drawing inspiration from Northcote’s new kitchen garden alongside some of the UK’s finest producers, the collection of dishes showcases the very best of summer’s bounty.

The experience begins with a selection of elegant canapés, including Pea and Cheese, featuring fresh peas, warm goat’s cheese foam and bright citrus notes, alongside the Beetroot Dodger, a striking one-bite creation combining beetroot, crème fraîche mousse and Westcombe Cheddar.

The opening courses continue the celebration of British produce. Rabbit is paired with heritage carrots prepared in a variety of ways, demonstrating the kitchen’s nose-to-tail philosophy and commitment to minimising waste. A vegetarian alternative places heritage carrots centre stage, highlighting their natural sweetness and versatility.

One of the standout dishes of the menu showcases Isle of Wight tomatoes, presented in multiple textures and preparations with whipped feta, basil and green tomato vinegar. Finished with herbs grown in Northcote’s kitchen garden, the dish captures the freshness and vibrancy of the season.

Seafood lovers can enjoy native Scottish lobster cooked over coals and paired with Alphonso mango, lime and chilli, bringing together sweet, smoky and aromatic flavours in a dish that epitomises summer dining. Vegetarian guests are offered an equally vibrant alternative of barbecued cauliflower served with the same tropical and spice-led accompaniments.

The main courses continue the seasonal theme with guinea hen accompanied by girolles, alliums and spring onion, showcasing a depth of flavour achieved through careful preparation and classical technique. Vegetarians can opt for roast courgette stuffed with goat’s cheese and mushrooms, while the fish course features roast halibut served with white mushroom purée and spring onion emulsion.

To finish, dessert pays homage to one of Britain’s favourite summer ingredients, pairing English strawberries with yoghurt mousse, sorrel sorbet and delicate edible flowers.

Each course is complemented by carefully selected wines from some of the world’s most respected producers, chosen by Northcote’s expert wine team to create a complete and harmonious dining experience.

Commenting on the new menu, Goodwin-Allen says: “Summer is one of the most exciting times of year for chefs. The quality and variety of produce available allows us to create dishes that feel fresh, vibrant and full of character. This menu is a celebration of the season, bringing together exceptional ingredients, careful technique and the flavours that make summer dining so memorable.”