Michelin-starred chef doubles Lancaster Brewery's food sales

By Nikkie Sutton

- Last updated on GMT

New face: Lancashire Brewery has hired Steven Doherty to help overhaul its food offer
New face: Lancashire Brewery has hired Steven Doherty to help overhaul its food offer

Related tags: Head chef, Barrow-in-furness, Chef

Food sales at Lancaster Brewery sites have doubled after it hired Michelin-starred chef Steven Doherty.

The company, which owns several pubs and hotels across Lancashire and Cumbria, hired Doherty as executive chef to help overhaul the food offering at each site.

Doherty was famously head chef at Le Gavroche in Mayfair, west London, and the first Briton to secure three Michelin stars.

The Mill At Ulverston in Cumbria reopened in January after a six-figure refurbishment. Doherty redesigned the kitchen, menu and recruited a new kitchen brigade, with head chef Nigel Bullock.

The Michelin-starred chef outlined how the menu has hints of international flavours alongside local inspiration, served at reasonable prices.

Bedrock of pub favourites

He said: “We have introduced fine but casual dining to Ulverston. There are French influences from my background and huge dollops of local Cumbrian essence.

“This isn’t pretentious, tiny-portioned food at huge prices. It’s quality food, fairly priced that looks beautiful and is served with thought, energy and effort.

“The main menu has a bedrock of pub favourites – around 20% is consistent with minor seasonal tweaks.

“The rest changes to reflect our head chef’s desire to stretch his talents and offer variety to his diners, many of whom are now weekly visitors.”

The Duke of Edinburgh Hotel at Barrow-in-Furness, Cumbria has also undergone a makeover and Doherty oversaw the menu changes.

Very rare talent

Phil Simpson of Lancaster Brewery hailed Doherty as an “acclaimed chef” and a “very rare talent” and lauded his experience in the trade.

He said: “He’s a very rare talent in having both the experience running one of the best kitchens in Europe alongside his Cumbrian gastropub expertise.

“Recruiting him was hard work and took six months of negotiations. However, since his arrival, we have seen our food sales more than double and the quality of the meals his team produces is extraordinary.

“The Duke and the Mill will offer different styles of food and both head chefs will work with Doherty in designing their own menus as they each have  their own distinct styles.”

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