With nearly 30 years of experience in the hospitality industry, we’ve gained a wealth of knowledge. Iain has collaborated with some of the most esteemed names in the field, honing his skills and learning what makes food not only taste incredible but look stunning.
Our goal was to create a warm and welcoming environment where people can enjoy delicious, well-crafted food at a fair price. By offering small plates, we make our food accessible to everyone—whether you’re in the mood for a single dish paired with a glass of wine or a feast of many shared plates and drinks.
We strive to achieve this while being as responsible as possible, minimising our impact on the planet. We prioritise minimal plastic use, minimal waste, and minimal transport by partnering with local suppliers. Our supply chain ethics are just as important to us as our own practices, and we have chosen to collaborate with suppliers who share our commitment to sustainability.
PASTURE FOR LIFE
We are Pasture for life accredited. This means that where we can, we use 100% pasture fed local animals and when we do, it will say this on the menu. We work closely with local farmers and because we are a small restaurant with an ever changing menu, we can use every part of the animal, with nothing wasted. Creating a very sustainable menu.
MEG’S FARM
A pasture for life accredited farm, Megs Farm is located in the Yorkshire Dales National Park, James farms the land with his Dad and is supported by wife Amy and Children Elkie & Ned. The farm has a small amount of land within the village of Long Preston but most of the land is hill land about 2 miles from the village, it sits at about a 1000ft.
The hill land is where the Belted Galloway cows live all year, they live with no inputs other than glorious grass, they calve the cows from June onwards, they are usually 3 years before they go to the bull. This will be some of our best beef from cows that have had great lives.
The farm also has Swaledale and Herdwick sheep which live mostly on the hill land, they are not fully pasture fed yet but Meg’s Farm are moving towards this over the next few years
In the kitchen, we only buy what we think we need. This sometimes means we run out of dishes if something is popular that day and sells out. It means we can stay competitive and that our menu is 100% fresh with minimal wastage.
Our wine list is curated by Buon Vino – a local natural wine supplier. The menu is 100% natural and wines are selected from small vineyards with good eco credentials.
Our coffee is from Caravan Coffee, friends of ours who create amazing tasting sustainable coffee. Now a certified B corp, They work with importers who prioritise ecological sustainability and farmers who practice regenerative agriculture.
Our cheese is from the local Courtyard Dairy. The Courtyard Dairy champions the ideals of small farmhouse production – the smallest farmer they work with has only twelve cows, the largest only around 120. The cheeses are still made on farms, often with unpasteurised milk and using the traditional methods (hand working the curd, cloth-binding, naturally rinded, etc.) that help to give the cheese a greater depth of flavour and create a product unique to each farm. Supporting this method of farming and cheese making helps keep alive the important food culture, methods of farming, rural local communities and the best cheeses in the world.
Our fish is from Neve’s of Fleetwood who are MSC certified to prevent overfishing. Neve supplies to a small area in the North of England, Yorkshire, Cumbria and Lancashire.
RACHEL IN THE DALES POTTERY
Our beautiful crockery is hand made by local potter and friend ‘Rachel in the Dales pottery’. Glazed with ash from locally foraged nettles, imprinted with love and local fresh nettles.
Our Soft drinks are from Karma Drinks who believe that what you drink should not only taste good, but be good for the planet, good for the people who grow their ingredients and as good for you as a fizzy drink can be. Karma is the ethos behind the business.
BEERS & SPIRITS
Our beers and spirits. Where possible, we choose brands that are family run, small, independent or have good sustainability credentials. For example Brockman’s gin, also B corp, Thatchers cider, which is a family run business
Olleco was created to deliver large-scale environmental innovation. We work with Olleco to recycle our cooking oil and we are in the process of sending all of our food waste for anaerobic digestion and energy creation in their AD centre..
INTERIORS
In renovating our building, we used 100% local tradesmen. The interior of our restaurant is furnished with many foraged, natural and sustainable materials, including an old bar restored from a local hotel, a worktop from a local shop closing down. Our local joiner has used reclaimed floorboards and palettes to restore our staircase and build our shelving. The tables and chairs are restored and up-cycled from the original cafe.
The majority of our plaster walls are covered in dry clay plaster, which is 100% natural and completely free of toxins, VOCs and plastics. Our downstairs tables and window tables are made from reclaimed scaffold boards and made by another local joiner . Our banquettes are natural leather, a by-product of the meat industry, hand made by a local company Dalesbred.
