THE ART OF PAIRING
SAICHO AND NORTHCOTE CELEBRATE SEASONALITY IN LANCASHIRE'S RIBBLE VALLEY
In the heart of Lancashire's picturesque Ribble Valley, where seasonal ingredients reign supreme and culinary innovation meets nostalgic tradition, Saicho's "Art of Pairing" series has found an exceptional partner.
At Northcote, Chef Patron Lisa Goodwin-Allen and Head Sommelier Magdalena Schlejak are redefining the fine dining experience, proving that sparkling tea can create the perfect harmony with seasonally-driven British cuisine.
Chef
Chef Patron Lisa Goodwin-Allen
Cuisine
British
Location
Langho, Lancashire, United Kingdom
A PHILOSOPHY ROOTED IN SEASON AND MEMORY
Northcote represents more than just a destination restaurant – it's a celebration of seasonality and the power of nostalgic flavour combinations. Under Lisa's passionate leadership, supported by Magdalena's innovative approach to drinks pairings, this acclaimed Lancashire establishment transforms locally sourced, seasonal produce into dishes that tell stories of place and memory.
"I'm a big believer in seasonality," explains Chef Lisa. "I think that's where the flavour of the ingredients come through. We use a lot of nostalgic memories or classic combinations of food to really bring and deliver an experience to our customers."
Magdalena adds her perspective on their collaborative approach: "Joining the team over three years ago has evolved my style into that seasonality, finding new produce that have those little details that match the food in such different ways. It's about creating that cohesive, beautiful experience."
THE PERFECT JOURNEY: FOUR SIGNATURE PAIRINGS
For this groundbreaking collaboration, the Northcote team has crafted four exceptional pairings that showcase both the versatility of Saicho's sparkling teas and their commitment to seasonal excellence:
NATIVE LOBSTER WITH FOIE, SEA BUCKTHORN & SAICHO JASMINE
The journey begins with native lobster, elevated with foie and sea buckthorn, paired with Saicho Jasmine Sparkling Tea. This opening course demonstrates the surprising complexity that emerges when floral aromatics meet coastal flavours.
"When you smell the jasmine, you get a lot of floral notes, and you taste it floral as well," Lisa explains. "That really complements the lobster because we roast it over the coals, bringing out more flavour. The sea buckthorn – a coastal berry – provides acidity that bounces against the lobster but brings that jasmine flavour in the tea really through."
Magdalena describes the sensory journey: "You get that surprise because the aroma is so surprisingly different than the palate. That beautiful floral aroma and then the burst of fresh fruit complements Lisa's lobster in a beautiful way. That's the beginning of the journey where freshness is key."
"ROAST" QUAIL WITH FOREST MUSHROOM, PICKLE, WILD GARLIC & SAICHO HOJICHA
The second course features quail paired with forest mushrooms, pickles, and wild garlic, complemented by Saicho Hojicha Sparkling Tea. The earthy, roasted characteristics of this Japanese tea create a perfect dialogue with the woodland flavours.
"The Hojicha is much more earthy, with seaweed character, and the earthiness was key," Lisa notes. "It has a lot of earthiness that almost imagines and takes you on that journey of like a forest. We lightly stuff the quail to bring the flavours out a little bit more."
LAKE DISTRICT LAMB WITH STICKY MEATBALL, HERITAGE CARROT, FETA & SAICHO DARJEELING
The third pairing showcases Lake District lamb presented as a sticky meatball with heritage carrots and feta, paired with Saicho Darjeeling Sparkling Tea.
This combination celebrates the terroir of both the Himalayan tea gardens and the English countryside, creating a sophisticated balance of earthy lamb, sweet carrots, and the bright, citrusy notes of Darjeeling.
BLACKCURRANT, SOUR CREAM, LICORICE & CHOCOLATE DESSERT WITH SAICHO OSMANTHUS
The finale features a sophisticated dessert of blackcurrant, sour cream, licorice, and chocolate, paired with Saicho's newest offering, Osmanthus Sparkling Tea. Lisa and Magdalena were immediately captivated by this unique tea's characteristics.
"The Osmanthus – we literally just got it and just tasted it," Lisa shares. "My expression of it was that it smells beautifully of tea, but then it's really fruity, really fresh. This one really ticks our bucket because it's seasonal, and seasonal produce is where it's at its best."
"This is quite light, fragrant, fruity, so for me, it can take something that's a little bit different," Lisa explains about the pairing logic. "That real fruitiness that comes through carries itself with the blackcurrant that brings it out a little bit more. The chocolate, the velvetiness from the chocolate really does make it stand out."
The pairing philosophy extends beyond obvious matches. As Magdalena explains: "Even if the fruit is a dark fruit, forest fruit, you don't necessarily have to use something that's dark in its colour. It's more about the flavour expression – the high acidity, the crisp fresh fruit that goes side by side with the aromatics of apple, cassis, blackcurrants – anything that's autumnal. "
INNOVATION IN NON-ALCOHOLIC PAIRINGS
This collaboration represents a significant evolution in Northcote's drinks programme. The introduction of sophisticated sparkling tea pairings addresses the growing demand for premium non-alcoholic options without compromising the dining experience.
"Saicho is a unique brand of tea with unique characteristics in its flavouring," Lisa explains. "It really lends itself to give a journey for customers that's a non-alcoholic pairing. We found it very interesting to work with when you're digging into the notes and tones – whether they're floral or more acidic – and really trying to match them with seasonal ingredients."
Magdalena adds: "The alcohol-free wine flight is completely new for us, and that's where Saicho came to life. It was that missing element for the first bit of the experience where you need freshness, you need that fact that it's sparkling – the bubbles are refreshing, and this is definitely how it fits with the menu."
A PARTNERSHIP BUILT ON SHARED VALUES
The collaboration between Northcote and Saicho extends beyond flavour pairing – it's founded on shared values of seasonality, craftsmanship, and innovation. Just as Lisa transforms local ingredients through technique and nostalgia, Saicho reimagines traditional tea through sparkling interpretation and artisanal excellence.
"I think they've thought out of the box by bringing tea into something that's a sparkling non-alcoholic wine," Lisa reflects. "It's about using ingredients in unexpected ways, which mirrors what we do with seasonal vegetables and classic combinations."
THE ART OF PAIRING CONTINUES
The Northcote collaboration represents another milestone in Saicho's "Art of Pairing" series, demonstrating how sparkling tea can enhance the storytelling power of seasonal British cuisine. This partnership invites guests to experience fine dining through a new lens – one where terroir-driven sparkling teas create perfect harmony with nostalgic flavours and seasonal excellence.
By challenging traditional drink pairing conventions while honouring the essence of seasonal cooking, Northcote and Saicho prove that innovation in fine dining can enhance rather than replace beloved culinary traditions.
Experience the Northcote x Saicho collaboration at Northcote, Langho, Lancashire. For reservations and information about their seasonal menus, visit their website.
