Take prime cuts of Yorkshire farmers’ meats, cook them low and slow until they are ready to crumble on the fork, slide onto the table some sharing bowls of vibrant leaves, herbs, fruits and seeds, spoon on a few dollops of artisan relish, add a spud or two and finish the feast with wedges of good bread.
Ready for something sweet now? Then pick up a knife and cut yourself a slice of our posh cakes and tarts. A little lighter – or even to add, grab a tub of local ice cream.
So what about later on? Let us introduce you to the family of green eggs – big ones, medium ones and a couple of babies, all charged with premium charcoal and a fistful of fresh herbs to create barbecues to remember. No chips? Never! – and, oh, pass me a little more of that relish and a slice of sourdough. That will do nicely. A hog roast in the farmyard? Of course, the two things go together. For a minimum of 120 guests it can be sizzling away in front of you.
Opening in the late summer months of 2018, our head chef duo Callum and James are putting together the final touches for our feasting menu. To peruse please get in touch and we will send one straight over to you...