<span style=”font-weight: 400;”>Lisa Goodwin-Allen is the award-winning chef at the helm of one of Britain’s top foodie establishments, Northcote in Lancashire, where she has been since the ripe age of 20. A champion of seasonal and local produce, she’s passionate about taking rustic and traditional dishes and turning them into a playful interpretation of her own – often sharing her wisdom on shows like Saturday Kitchen and James Martin’s Saturday Morning. Jenny Jefferies hears more below.
Interview With Lisa Goodwin-Allen
You are one of only a handful of female chefs to reach the top of a very male dominated industry. Is that a challenge? And do you resent questions focusing on gender?
I think that any job is challenging in any sector when you’re trying to be the very best you can be and at the level we’re working at. For me it’s not about who you are or what you are, it’s ultimately about what you would like to achieve. I don’t resent questions about gender because I think it is important that we continue to talk about gender equality within the hospitality industry, and I am proud to be a woman in this industry.
Your winning dish on Great British Menu was enjoyed by Prince Charles, how did that make you feel?
It was bonkers! I didn’t expect to get three courses through, I was mainly just aiming for one course. It was a complete honour to be a part of such a great programme that was supporting such a worthy cause at the time, and it was the least I could do to give back to those who went above and beyond during the pandemic. It was the first time I’d competed on the Great British Menu and was up against some of the elite so I never expected to do as well as I did. I was ecstatic – to deliver it to royalty was a huge honour and an experience I’ll never forget.
How does the Ribble Valley inspire your dishes?
The region reflects on dishes I do, and it stems back to the roots of Lancashire and traditional recipes, which I take a lot of inspiration from. The Ribble Valley itself has an abundance of ingredients, helping to create classic flavours that I still use to inspire all of my menus today.
Mentor, judge, chair, chef… which role do you most enjoy and why?
Without dodging the question too much, I’d say that all the roles above go hand in hand for me. I ultimately love being a chef. It’s where I can be creative and where I feel the most myself. But I also love to mentor, to share and educate to help the next generation of incredible chefs. Investing time, energy and education into the younger chefs is important to me, which is why I love all the hats I feel very lucky and proud to wear.
How important is cooking seasonally to you?
It’s got to be flavour for me; it is the main reason we cook with the seasons at Northcote. When an ingredient is in season, it is at its very best flavour. We’re very lucky in the North West with the amazing ingredients we have, which inspire the menu. In the Great British Isles, we have such an abundance of produce and ingredients that we love to use.
What does food mean to you?
Food very much inspires me to create. It can trigger nostalgic memories and can make you feel humble. Food for me all stems from the family table because it’s what you do and enjoy together and it can bring people together, whether it’s something that’s quite simple and humbling or a gastronomic experience, the feeling behind it is all the same.
What is your ultimate dream?
I’ve been at Northcote a long time now, and the reason that I’ve been able to stay in one place is because I have kept evolving, learning and growing throughout my time there. I’m very passionate and driven, which helps keep things fresh and new in the kitchen environment. Who knows where the road may take me in the future, but all I know is that I’ll keep evolving to stay at the very top of my game.
What advice would you give to young, aspiring chefs coming into the hospitality industry?
My main piece of advice is to be a sponge. Absorb as much information as possible and experience as much as you can when you’re younger. If you are passionate and willing to learn, you’ll go far in the hospitality industry. Inspiring the next generation of people in this industry is a privilege for me, and if they are willing to learn, you can teach them anything.
What’s on your table at Christmas?
My family table at Christmas is full to the brim. We have the turkey and all the trimmings, extra pigs in blankets – of course! We even like to indulge later in the evening with a wreath of brie and bread, it’s become a staple in our house. And what is Christmas without plenty of fizz throughout the day?
You will be the first ever celebrity female chef to join the culinary line-up at the Allianz Stadium in Twickenham, joining chefs Tom Kerridge and Tommy Banks. Can you tell us more about that?
I’m super excited and honoured to join Tommy Banks and Tom Kerridge, two incredible chefs in the lineup. The stadium itself is a fantastic venue and I’m very much looking forward to cooking there and I hope there’s many more to come.
Lisa Goodwin-Allen joins the team as the first celebrity female chef at the stadium for the Autumn Nations fixture against Australia (Saturday 9 November).
