Fish and Forest

Sustainability is at the heart of everything we do. Fish is wild, native or ethically-farmed and sustainably caught on day boats using specific and targeted method of fishing. Crab comes direct from the fishermen in Whitby, scallops are hand-dived and oysters come from Lindisfarne. Game comes from small local farms and estates which have less intense and smaller shoots to maintain the delicate balance in population control. Wild food is foraged from the local countryside by the chefs.
Menus take inspiration from the sea, the forest and the Yorkshire countryside. Head Chef and owner, Stephen Andrews creates a small, regularly evolving a la carte menu of simple seasonal plates allow the ingredients to shine.