A RIBBLE Valley restaurant has been rewarded with the highest-possible rating for sustainability.

Northcote in Langho can now add a Three Star Food Made Good rating to the Michelin Star it has held for almost 20 years.

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The rating was awarded in recognition of Northcote’s “outstanding commitment to sourcing local, seasonal and ethical produce”, as well as to keeping “environmental impact to a minimum and maximising social impact”.

Northcote chef patron Nigel Haworth said: “The core values I have are seasonal and local sourcing with an ethical approach.

“To be awarded three stars is just fantastic and proves, sustainably and ethically, we are on the right track.”

Many of the dishes prepared by Haworth and his team include organic fruit and vegetables grown in the hotel’s garden.

Free-range and pasture-fed beef and lamb sit alongside seasonal fish and seafood and a number of ingredients which are foraged locally.

Mark Linehan, managing director of the Sustainable Restaurant Association which runs the Food Made Good programme, said: “Northcote is an outstanding example of a luxury restaurant that is matching the values of its customers.”