Jonathan Harrison

Chef Jonathan Harrison, a Roux Scholar, anchors this 17th-century stone hostelry with a cuisine-identity thesis centered on Wensleydale’s seasonal bounty. The menu celebrates technical precision, notably in the pan-fried woodpigeon breast served atop a pearl barley and beetroot risotto, where the grain’s nutty texture balances the game’s iron-rich depth. Local provenance defines the seared Yorkshire venison, paired with home-cured chorizo and the earthy aroma of chestnut mushrooms. Technique is paramount in the braised beef cheek, slow-cooked until yielding and lacquered in a rich savory jus, accompanied by a crisp panko-coated black pudding bonbon. Seafood is handled with equal care, featuring seared queenie scallops alongside caramelised pork belly and silken parsnip textures. The experience concludes with a velvety vanilla crème brûlée, its brittle sugar crust providing a sharp auditory and textural contrast.