food

Our menu reflects the surrounding area and extraordinary landscape of North Yorkshire. Served with a Northern generosity, our menu draws on the area’s rich history for an elegant spin on Yorkshire traditional cooking.

‘Time and Place’ shape the menus, so you will be served the very best produce that we can source on each individual day and time.

Our ingredients are grown, farmed, fished and foraged in the British Isles, with particular focus on the ingredients within our ‘terroir’ of North Yorkshire. Championing small-scale producers, growers and farmers who share our ethos and respect for sustainability and regenerative farming is at the heart of everything we do.

against the grain

Feasting on meat on a Sunday has been a staple of English tables since the 1400s, but the meal as we know it originated in Yorkshire in the 18th Century.

Each Sunday we will offer a specially curated set menu, celebrating seasonal ingredients from small-scale British producers and growers with an ever-changing menu to reflect the current harvest.

Central to the menu will be the finest cuts of the slow-grown and grass-fed beef, salt-aged and individually hand-selected each week for their maturity and flavour by Joshua and Ryan from R&J Butchers.

drink

Our wine list has been carefully curated by our head sommelier Victoria in collaboration with Keeling Andrew & Co, the wine importers from the team behind Noble Rot, to create an extensive list of wines that respect the land from which they’re grown.

Our non-alcoholic drinks include house-made shrubs using local seasonal fruits and herbs will be made in-house, as well as a digestif menu for those looking for a nightcap in the snug.

In addition to our non-alcoholic pairing, we offer both a wine pairing and prestige pairing, each thoughtfully curated to complement the menu. These can either be pre-ordered at the time of booking or when dining.