30 Years of Michelin at Northcote

A STAR SUSTAINED

Having retained its Michelin star for 30 years, Northcote has an even more ambitious future ahead

In an industry defined by constant evolution, few accolades carry the weight – or demand the discipline – of a Michelin star. To earn one is extraordinary – to retain one is something else entirely.

This year, Northcote marks an exceptional milestone – 30 consecutive years of Michelin recognition. For a restaurant rooted in the landscape of North West England, yet known for its technical precision and quietly confident creativity, this achievement speaks not only to culinary excellence, but to consistency, culture and an unwavering sense of identity.

At the heart of Northcote’s modern chapter is Chef Patron-Director Lisa Goodwin-Allen. Now seven years into her leadership of the kitchen, she has overseen the continuation of that legacy, while shaping a style that is distinctly her own – vibrant, seasonal and fearless in flavour, yet always anchored in place.

As Northcote enters a new era under new ownership, with ambitious plans including a new restaurant concept, the question is not simply how the star has been retained, but how it will evolve.

Thirty years of a Michelin star is an extraordinary achievement. What does that milestone mean to you personally?

“It’s huge. I’m absolutely delighted, not just for me, but for the whole team, past and present. A Michelin star isn’t about one person, it’s about consistency day in, day out. It represents passion, drive and commitment across the entire business, from the kitchen to front of house. To be part of that 30-year history is incredibly special.”

You’ve now led the kitchen at Northcote for seven years. How do you approach the responsibility of retaining the star year after year?

“It’s about never standing still. Retaining a star is often harder than earning one because expectations are so high. For me, it comes down to consistency and clarity – everyone understanding what we’re trying to achieve and why it matters. We focus on the details every single day, whether that’s sourcing the best ingredients or refining a dish until it’s exactly right. There’s no room for complacency.”

How do you keep creativity alive while maintaining that level of consistency?

“That’s always the balance. You want to keep evolving, but you also need to respect what works. Inspiration comes from lots of places, seasonality is a big driver for me, as well as what’s happening around us, in the garden and with our suppliers. But creativity only works if the team can deliver it consistently, so there’s a lot of structure behind the scenes – training, communication and making sure everyone is confident in what they’re doing.”

How important is your team in maintaining that standard?

“They’re everything. You can’t achieve this without a strong, motivated team. It’s about creating an environment where people feel supported and encouraged to grow. We put a big emphasis on development, giving chefs opportunities to learn and take ownership. When people feel valued, they take pride in what they do and that shows on the plate. That’s always the balance. You want to keep evolving, but you also need to respect what works.”

Northcote is known not just for its food, but for its atmosphere. How important is that overall experience?

“It’s essential. The food is just one part of it. The experience has to feel relaxed, welcoming and unpretentious. That’s something Craig and the front-of-house team are brilliant at. Guests should feel looked after, but never uncomfortable – that balance is really important to us.”

Looking ahead, Northcote is entering a new phase under new ownership, with plans for a new restaurant. How does that influence your thinking?

“It’s an exciting time. The surroundings and the overall experience will evolve which gives us an opportunity to be even more ambitious – to explore new ideas and push boundaries, while still retaining what makes Northcote special.”

In 12 months time, what would success look like for you?

“I’d like us to be even stronger – more confident, more ambitious and continuing to surprise our guests. The goal is always to improve, to refine what we do and to keep moving forward. The star is incredibly important, of course, but ultimately, it’s about delivering exceptional experiences every day. If we do that consistently, everything else follows.”

At 30 years, Northcote’s Michelin star is not simply a marker of longevity, it’s a reflection of a culture that continues to evolve and under Lisa Goodwin-Allen’s leadership, the next chapter promises not just continuity, but a renewed sense of ambition.