How To Book
Book Now for: An intimate table for two, a family meal or a party celebration - come for lunch or dinner from Monday to Saturday or on Sundays for a great, relaxed lunch. The food is complemented by our new reasonably priced wine list. It is best, although not always necessary, to book in advance, but call now to avoid disappointment. Call 01765 600 003 to speak to either Linda or one of her team or book online.
The 2010 edition of Harden’s Good Food Guide calls us ” A jewel in the North Yorkshire crown; this restaurant-with-rooms, nicely located near the Cathedral, has been refurbished with smart modern decor, but without detracting from the building’s old world charm. The food, different, imaginative and very tasty – is always of the same high standard!” See www.hardens.com
A subtle contemporary ambience has been created within the restaurant; you will be welcomed by the wood panelled walls, an open fireplace and contemporary furniture with interesting paintings, prints and sculptures for you to enjoy. The atmosphere in the restaurant is relaxed, comfortable and stylish.
Fresh, Local Produce
We try and source local ingredients wherever we possibly can, from Whole Hog sausages at Olleys in Ripon, beef and lamb (when in season) from Weatherheads butchers in Pateley Bridge, and from Russell Hume of Boroughbridge, free range organic pork from Anna’s Happy Trotters, free range eggs from James Potter in Thirsk, Holme Farm venison from Sherburn in Elmet, fish from M and J Seafoods, fruit and vegetables from Delifresh of Bradford, and all our cheese is from Laceys of Yorkshire.
Award Winning Cooking
Our locally sourced, high quality food is prepared with skill and enthusiasm, and, I am delighted to say, regularly receives accolades such as ” excellent, superb, very good indeed, outstanding and perfect” to quote many a happy customer! We are recommended in the Michelin Guide, The Which Good Food Guide and Harden’s Guide; and the British Deer Farmer’s Association names us as one of the best places to eat venison, which is rarely off the menu.
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