Northcote: The rise of biodynamic gardens

Sudi Pigott visits Michelin-starred chef patron, Nigel Haworth, at the Lancashire hotel to find out about his kitchen revolution

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From sowing seeds according to lunar calendars to burying cows' horns in the earth, Nigel Haworth, Michelin-starred chef patron at Lancashire’s Northcote, is turning the hotel’s food revolutionary in the most considered way. His hotel, long-respected for its commitment to innovation, will be the first in the world with its own biodynamic kitchen gardens.

"Chefs all talk of their commitment to seasonality, I want to drive this further. We’ve been organic at Northcote for 17 years. By tuning into the terroir, we will have produce that has the edge on flavour and nutritional value and will give even greater clarity to our menu," explains Haworth whilst proffering a slice of white beetroot. It is crisper and more intense than any I have tasted before. “Healthier soil makes you reassess what true flavour is about."

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