The story
The Three Fishes is a contemporary British gastropub on Mitton Road in Mitton, just outside Clitheroe, and it holds two AA Rosettes for 2026. The white-painted building sits at a junction on the north bank of the Ribble.
Nigel Haworth is Chef Patron here, and 2026 marks 50 years in the industry for him. He held a Michelin star at Northcote for more than 20 years. His cooking runs from classic to contemporary British and leans on Lancashire produce. Much of it is grown on site, in a one-acre vegetable garden planted with heritage seeds, a polytunnel for herbs and salads, and a young edible forest of orchard fruit. The whole plot is worked no-dig.
The seasonal menu comes as five or seven courses, with an optional wine pairing. A more casual à la carte sits alongside it. Good Food Guide readers single out the teriyaki scallops with jalapeño-spiked tartare sauce and the crisp-skinned sea bass with tempura spring onion and dill butter. Loin of venison arrives with hispi cabbage and mushroom ketchup. Damson soufflé has been called "simply outstanding". The Michelin Guide also lists the pub as recommended for 2026.
Real ales are poured in the flagstoned bar, and the wine list tilts towards the Old World. Fridays bring a traditional "chippy tea" from 6 to 7pm. Lancashire-style Sunday roasts are a long-standing favourite, and the kitchen garden can be explored on a visit.
Recognition
Details
History
About three miles outside Clitheroe, Mitton is hewn in two by the river Ribble, with the Three Fishes on the side to the north, properly glorified as Great Mitton. The pub itself can hardly be missed, sitting as it does on a junction in its coat of brilliant white. Nigel Haworth, king of Lancastrian cuisine, has taken the place a little further upmarket from its initial incarnation, but the vibe is ‘neither stuffy nor formal’, according to one local, with helpful and knowledgeable staff ensuring that everything runs without a hitch. Local suppliers are front and centre on the menu, hardly more so than the pub's own kitchen garden, which you are welcome to explore. Readers' feedback emphasises the attention to detail that lifts a dish such as teriyaki scallops with sublime jalapeño-spiked tartare sauce out of the ordinary; likewise, popping-fresh broad beans add the final flourish to a summer risotto topped with samphire, pea purée and parsley pesto. Loin of venison benefits from slow cooking and a deeply flavoured ragoût, with a wedge of hispi cabbage and mushroom ketchup to carry it, while sea bass is crisp-skinned and delectable, perfectly served by tempura spring onion and dill butter. To finish, a whimberry pie seemed 'a little cheffy' to one recipient (all feathery delicacy) but damson soufflé was ‘simply outstanding’, packed with deep, ripe flavour and beautifully risen. There's a traditional ‘chippy tea’ on Fridays (6-7pm), and Lancashire-style Sunday roasts are abidingly popular. Drinkers sup real ales in the flagstoned bar, while the wine list offers a decent spread tilted towards the Old World.
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