Description

Samuel’s menus, created by Executive Chef Simon Crannage and head chef Tom Pickard, emphasise seasonal and local produce inspired by the fruit, vegetables and herbs grown in the hotel’s four acre walled garden (the largest hotel kitchen garden in the UK), and the menus change accordingly. The hotel is also surrounded by a 20,000 acre estate stretching from the River Ure in Wensleydale up onto the moorland Dales and estate venison, rabbit, smoked trout and game are a few examples of the local ingredients sourced from it.

Celebrate Local Seasonal
Celebrate Local Seasonal
Feed People Well
Feed People Well
Serve More Veg Better Meat
Serve More Veg Better Meat
Source Fish Responsibly
Source Fish Responsibly
Support Global Farmers
Support Global Farmers
Support the Community
Support the Community
Treat People Fairly
Treat People Fairly
Waste No Food
Waste No Food

We collaborate with chefs, restaurateurs, marketers, foodies and social changers to make food good for people and the planet.

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