Mothers Day @ The Cliffemount Hotel

Join us at The Cliffemount Hotel this Mothers Day (30th March if you forgot!) read on for more

Read more: Mothers Day @ The Cliffemount Hotel

Autumn's Here!

Well it seems that Summer has passed, but it was a great summer which we ended beautifully with a cliff top marquee wedding in our garden last weekend.  With a change of season comes a change of focus, and right now it's all about getting ready for Christmas.  We have a few Christmas & New Year's Eve packages left so take a look and book soon to avoid any disappointment!

Cooking at The Great Yorkshire Show

We had a great day at The Great Yorkshire Show yesterday, and our cookery demonstration in the Game Cookery Tent proved popular.  It was great to meet so many people interested in our cooking, and a pleasure to cook with some perfect local produce, including Venison and Duck.  It was a glorious hot sunny day in Harrogate, and we enjoyed every minute.  Thanks to everyone involved, we hope to see you all again soon.


David Spencer,

Head Chef

Ian & David cooking at The Great Yorkshire Show 2013 with Steph Moon

Record Breaking Chefs

Ian and David will be taking on the Cabbage Challenge at this year's Harrogate Flower Festival - a World Record Breaking attempt to conjure up 105 dishes from a single giant cabbage.  Ian and David are fully prepped to cook approx 15 dishes in 30 minutes, all in front of a crowd - we are sure they will be totally fine, its not like they don't get enough practice every night in our own restaurant!  We all wish them luck and cant wait for the big day!Cooking with a Giant Cabbage

The Great Yorkshire Show

Very much looking forward to our Cookery Demonstration at The Great Yorkshire Show on Thursday, Ian and I will be preparing and cooking for the crowd: 

Tea Smoked Leaping Local Duck, with Pimms Poached Gooseberries, Baby Carrots, Yorkshire Fettle Cheese, Peas, Micro Salad and a Butternut Squash Puree


Roast Loin of Roe Deer, with Beetroot, Apricots, Lishman’s Black Pudding & Yorkshire Chorizo, Bubble & Squeak, Breaded Ox Tongue and a Celeriac Puree


If you see us there say hi!

David Spencer

Head Chef

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