North Yorkshire Fine Dining Trail
Elevate your plate
- Stories & Inspiration
- North Yorkshire Fine Dining Trail Elevate Your Plate
North Yorkshire is home to some fantastic fine dining restaurants for the discerning foodie. Choose from a Michelin starred pub or AA Rosette awarded hotel restaurant where food is a passion and the use of local meats, vegetables and fruits are at the heart of the recipes created by award-winning chefs. Dine in exclusive and sumptuous surroundings where your meal is a culinary journey through the best cuisine in the county.
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Experience an intimate fine dining experience as chef Josh Barnes takes you on a tasting journey using locally grown, reared and foraged produce from the surrounding area. Start your evening with a seasonal aperitif before your eight-course menu is plated in front of your eyes at the pass. Chef’s Table features in the Michelin Guide 2025 and has an AA 3 Rosette Award, so you will have a dining experience to remember.
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Savour Michelin-starred fine dining in luxurious surroundings as Chef Patron Shaun Rankin creates gastronomical excellence in his dishes using local ingredients and produce, with seasonality an important part of the journey. The ‘Taste of Home’ tasting menu uses vegetables and herbs grown in the hotel’s kitchen garden while meat is sourced from farms in the area and seafood comes from the Yorkshire coast. Shaun and his team also forage in the surrounding area.
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Go on a journey of culinary discovery with a tasting menu curated by owner and award-winning chef Tommy Banks at this Michelin-starred, 4 AA Rosette Award restaurant on the edge of the North York Moors. The menus and dishes use very local, seasonally available and sustainable land-based ingredients from their own farm and two-acre kitchen garden as well as locally foraged ingredients. The exciting and innovative dishes created take you on a journey through the seasons. New for 2026 – Foraging and Preservation Overnight Stay Experiences.
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Samuel’s Restaurant, a two AA rosette restaurant in the heart of North Yorkshire, offers a taste of classic British fine dining in grand surroundings where you can enjoy dinner by candlelight. Head Chef Struan Macintyre creates seasonal a la carte menus inspired by British classics with dishes that encapsulate the estate-to-plate ethos of the Swinton Estate. Ingredients include fruit, vegetables and herbs grown in the Estate’s four-acre walled garden and meat sourced locally including game from the Estate.
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Saltmoore is located in Sandsend near Whitby where the beautiful moors and the coast meet. Listed in the Michelin Guide 2025, The Brasserie at Saltmoore is where guests can enjoy seasonal menus created by Head Chef, Adam Maddock in collaboration with Consultant Chef Tommy Banks from the Michelin starred Black Swan at Oldstead. The menus celebrate the very best of local Yorkshire produce and seasonality with dishes that give your tastebuds a sense of joy.
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Enjoy an evening at the Chef’s Table and indulge in a six-course tasting menu prepared by Head Chef Mark Hudson. As each course is cooked in front of you, Mark talks you through the inspiration behind each dish and how locally sourced ingredients are used to create these elegant dishes. There is also a wine pairing package with a selection of wines that match perfectly to each dish.
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The 2 AA rosette restaurant champions local and sustainable food and drink and the menu is inspired by the slow food movement using high quality local ingredients for a farm-to-table dining experience. The kitchen is headed up by award-winning Chef Michael Burgoyne whose commitment to local and regional food comes through in the dishes and seasonal menus he creates.
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Dine in the oak-panelled dining room overlooking the gardens. The constantly changing menus reflect the seasonality of the ingredients which are locally sourced where possible. Enjoy the rich depth of venison and game dishes during the winter months, vegetables from the kitchen garden and fruit from the orchard in summertime.
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The restaurant has a 2 AA Rosette Award and is listed in the Michelin Guide 2025. Head Chef Adam Westgarth creates a la carte and tasting menus that are full of dishes that highlight the seasonality of the ingredients used and the importance of sustainability and place. Vegetables, heritage-breed livestock and wild game from the hotel’s own nearby working farm are all used in the dishes as well as foraged ingredients from the hedgerows, meadows and woodland that surround the restaurant.
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