Michelin-starred chef Nigel Haworth has celebrated a year back at The Three Fishes in Mitton in his second stint running the gastropub.

On Wednesday November 16 and 17 he created a special seven-course seasonal menu to commemorate the occasion, using seasonal ingredients to reflect his 'farm to fork' vision for the restaurant.

It included a garden pumpkin risotto straight from The Three Fishes vegetable patch, a pork ribeye served with organic garden greens, and a plum and damson pudding in butterscotch sauce.

Whalley-born Mr Haworth first took-over The Three Fishes in Mitton in 2004, transforming it over the course of a decade from a derelict shell into one of the UK’s most iconic pubs.

After it went back on the market three years ago, he decided to take on the business for a second time and transform it into a sustainable and food-focused pub with a farm-to-fork ethos.

Mr Haworth, who gained his Michelin star as head chef of Langho's Northcote, said: “When I came back to The Three Fishes, I set out to create great food that I loved cooking, with a welcoming and warm ambiance to the restaurant whilst delivering exceptional levels of service.

"I’m pleased to say we have achieved this over the last 12 months.

“We’re surrounded by some of the most beautiful countryside in the Ribble Valley and we’ve spent the last year fulfilling a long-held dream of mine; creating a one-acre vegetable garden where we grow our own produce, sustainably.

“The birthday celebrations gave us the opportunity to say thank you to our loyal patrons for supporting us on over the last year.”

One guest organised a fireworks display on the anniversary night to show his appreciation for a year of exceptional meals.

Highlights from the last year at The Three Fishes include special guest chef nights with Ken Hom, Tom Parker and Andrew Pern.

In addition, The Sunday Times listed The Three Fishes in their 30 Top Places for a Sunday Roast, and in the Top 18 Best Pub Gardens in the UK, and the restaurant was recognised with a Vegan Award.

Over the past year, The Three Fishes has produced 578 three course menus, 6,993 five course menus, 667 seven course experiences, and 3,720 Sunday lunches among 102,312 dishes served from its kitchen.