We are thrilled to host Marc “Sparrow” Mottershead for a premier culinary showcase that celebrates the very best of Yorkshire’s larder, a collaboration rooted in a mutual passion for world-class local ingredients. Your evening commences with a quintessential regional greeting, glass of chilled, elegant sparking wine. After a communal toast, you will be invited to the table as our very own galloping gourmet unveils a seasonal menu that acts as a living homage to our local landscape. Spanning a career of high-speed culinary excellence, Marc spotlights artisanal produce and the diverse flavors of the North through every dish. Each plate will be meticulously presented, with the chef himself providing insight into the narratives and professional techniques that have shaped his journey across the region’s finest kitchens.

The centerpiece of tonight’s menu is a masterful showcase of Sykes House Farm local pork, prepared four ways. This signature main course highlights the versatility and superior quality of Yorkshire outdoor-reared pork, utilising different cuts and techniques to create a harmony of textures and flavours that celebrate the whole animal. From the crackling to the tender loin, each element is a testament to the artisan butchery that defines the Sykes House Farm legacy.

Known locally by the moniker earned from opening the award-winning Sparrows at Cocksford, Marc brings over 45 years of experience in an ever-evolving industry. Since the success of Sparrows, he has been instrumental in the opening of several esteemed restaurants, such as Le Jardinier in Boston Spa and The Crab & Lobster at Asenby. His career reached a prestigious peak when he was headhunted to be the Executive Chef for the Vice Chancellor at Leeds University, a role that allowed his knowledge and technical expertise to expand greatly.

Alongside his foundational work in North Yorkshire’s finest kitchens, Marc has refined his craft through the opportunity to work with some of the most renowned chefs of our time, including Robert Carrier, Raymond Blanc, and Cyrus Todiwala. Tonight represents the culmination of nearly half a century of culinary mastery, where traditional local ingredients meet the sophisticated artistry of a chef who has remained at the heart of the British food scene for decades.

Due to the bespoke nature of the menu, dietary restrictions cannot be accommodated. Menu can be subject to slight changes.

6.30pm drinks / 7pm start