Lisa Goodwin-Allen

Lancashire supplies the working vocabulary for this cooking: family meals built for use, one-pot dishes set in the middle of the table, slow-cooked meats, sausages and mash, cottage pie, and food that measures comfort by whether it feeds properly. In Lisa Goodwin-Allen’s case, that vocabulary also includes The Three Peaks café in Ingleton, owned by her Nana, where hospitality was local, direct, and everyday. Seasonal memory enters the same register through wild garlic, valued for the damp-green signal it gives before it reaches the plate. Produce-led British cooking at Northcote in Langho keeps those references intact but works them through discipline. In Goodwin-Allen’s hands, sustainability, seasonality, and regional memory are not decoration; they are the brief. A nostalgic mushroom dish, shaped by childhood memories of garlic mushrooms in breadcrumbs at Alfredo’s in Morecambe, shows the method clearly: a familiar northern reference handled with professional control. “I like to revisit recipes that spark memories; I’m looking at creating a nostalgic mushroom dish using wild garlic at Northcote.” Lisa has said.