A proper Easter Sunday, done well

This Easter, we’re celebrating the best of the season with a menu that’s hyper-seasonal, rooted in Yorkshire and shaped by our farm-to-fork approach.

Expect spring vegetable velouté with Jersey Royals and chervil, English asparagus with St Ewe hen’s egg and wild garlic hollandaise, and hand-dived scallops with pea purée and crispy Yorkshire ham.

Our Sunday plates showcase slow-roasted salt-aged Yorkshire beef, Denton Reserve lamb with wild garlic dressing, and a salt roast celeriac with mushroom gravy — all served with duck fat roast potatoes, Yorkshire puddings and bottomless gravy, just as it should be.

Alongside this, you’ll find handmade Yorkshire ricotta and wild garlic gnocchi, pan-roasted halibut with sea vegetables, and generous seasonal sides.

Thoughtful, sustainable and proudly local — turning food miles into food metres wherever we can.

Gather family and friends, settle in for a long lunch and celebrate Easter the proper way.

Tables are limited — booking is recommended.