Chef Andy is widely known, not only for his twenty years of experience in high-quality kitchens, but for his passion for local, seasonal, and exceptional ingredients. Having refined his craft in luxury French ski chalets and rosette restaurants, Andy’s approach to cooking is rooted in classic technique, elevated by modern, inventive flair. His culinary mission is centred on crafting bespoke dining experiences that celebrate the unique bounty of the region, ensuring every plate is a celebration of quality and precise execution.

Diners can anticipate a multi-course tasting menu that perfectly captures the essence of sophisticated, seasonal British fare. The evening will begin with exquisite ‘On Arrival’ bites, including a refreshing Native Oyster served with grapefruit and lemon verbena, alongside a savoury Truffled Cauliflower & Yorkshire Feta Tartlet. This curated start demonstrates Andy’s ability to combine delicate flavours with premium regional ingredients, setting a distinctly high standard for the meal ahead.

The main courses will proceed as a gastronomic journey through the best of the local landscape. Diners will first enjoy a rich and balanced dish of Outdoor Reared Belly Pork served with the Spanish-inspired ajo blanco and sherry grapes. This is followed by a vibrant King Scallop & Cod Cheek Crudo, featuring horseradish, rhubarb, and celery for a sharp, seasonal contrast.

This field-to-fork experience is a true celebration of the philosophy that defines the event, offering both beautiful food and an opportunity to learn and engage. Enhancing the dining experience, we’ll pause halfway through the menu to observe an up-close lamb saddle butchery demonstration showcasing Sykes House Farm local lamb with one of our expert butchers at our bespoke maple block. This celebration of high-quality local meat continues with the pinnacle of the savoury courses: the Tasting of Yorkshire Hogget, plated with sheep’s milk ricotta, a bright green herb sauce, Swiss chard, and a rich confit potato.

This single-night event is more than just a meal; it is a full-service experience guided by Andy Wareing’s professional yet personal hospitality. The culinary journey will conclude with two exceptional desserts. Guests will first be treated to a decadent Chocolate Cremeux paired inventively with blood orange, olive oil, and Cornish sea salt. The final bite is a classic elevated: a miniature Eccles Cake served with Wensleydale cheese and Earl Grey butter, providing a perfect blend of sweet and savoury to end the evening.

This collaboration is set to be a highly sought-after occasion, cementing Andy Wareing’s place as a true master of contemporary regional cooking.
Unfortunately, dietary requirements cannot be accommodated, with the nature of the menu and event.

6.30pm drinks / 7pm start

We have an extensive drinks list available on the evening of both alcoholic and 0.0 alternatives plus we have a wine flight, designed by our friends at Yorkshire Vintners, for an additional £45pp, featuring some delicious, complementary pairings.