After a scenic journey through the majestic Nidderdale Valley we arrived at the former 18th Century shooting lodge full of anticipation. The Yorke Arms has held on to its Michelin star since 2003, and so we had high expectations for the evening ahead.
After being ushered in to a cosy drawing room, we were served tasty appetisers to accompany our Hendrick’s and tonic while we perused the menu.
Coming to a decision proved very difficult indeed as every dish on their seasonal menu featured interesting flavour combinations. Following recommendations from the maitre d’, we settled on crab followed by quail.
After a very pretty amuse bouche of pressed garden potato with aioli & edible flowers, the starter was served. The crab was cooked five ways and seasoned with spices of mace, anise, coriander, cumin and smoked chilli. Each mouthful was completely different to the next and packed with flavour.
The main course of hay baked quail was served with langoustines, potato and leeks.
Pudding was a lemon and jasmine tart, served with rose water cream and summer fruits.
We retired to the drawing room for coffee with petit fours; an exciting array of miniature jellies, fudge truffles and florentines. My greedy husband was delighted when I finally said those rare words ‘I’m too full for any more’, and he swiftly polished off the whole tray.
The staff were very attentive, and head chef and co-owner Frances Atkins has clearly considered every detail of The Yorke Arms experience, making this a truly special evening from start to finish.