British consumers munch their way through over 11.5 billion sandwiches each year and if you laid those sandwiches tip to end, they would wrap around the world 44 times.
We are proud to present a new wine list, which has been especially sourced to offer an interesting and handpicked selection of good quality wines, which pair nicely with our current spring and planned summer menus, 2017.
Grassington House is making its own hand-churned butter and it’s so popular an apprentice has been taken on, whose main artisan craft is to keep fresh butter stock high.
Five minutes with Grassington House newly promoted Head Chef Andrew Collop.
In a secret location, in the woods close to Skipton, North Yorkshire, as we speak wild garlic is now beginning to flower in abundance, and it won’t be long before other local woodlands follow suit.
Grassington House was awarded Best Food & Drink Award this month as part of the inaugural Skipton Business Awards, organised by Skipton Chamber of Trade & Commerce.
Have you heard of Skrei Cod, and if not, then it’s about time that you did.
Mother’s Day is a big event at Grassington House, like all family-related events are, as the close-knit Grassington House team pulls together to create a warm, relaxed and familial environment.
Grassington House is one of three finalists in the VisitEngland Awards for Excellence 2017, the most prestigious awards in English Tourism.
"We British are apparently huge lovers of pie, from rabbit and cheese and onion to apple pie for dessert.” says Chef John Rudden from Grassington House.
Soup is one of our favourite dishes at Grassington House and as January is National Soup Month, here’s some facts about soup and a heart-warming recipe from Chef John.
We are now in full festive flow at Grassington House, and whilst the (secret recipe) mulled wine is flowing and the Christmas lights are twinkling, we always take a moment to be thankful.
It’s low in fat, high in fibre and a great source of numerous vitamins (C and K) and a natural antioxidant. And the red cabbage has added nutritional benefits of being anti-inflammatory. We love it for is robust hearty flavour.
Here’s a cabbage recipe from Grassington House, a warming take on the choucroute from the Alsace region of France.
Autumn has begun in fine style for Grassington House this month, as the Yorkshire ‘restaurant with rooms’ announces that it has maintained its double Rosette Award for culinary excellence, and celebrates owner and chef John Rudden’s twentieth consecutive year with two Rosettes.
The new restaurant at Grassington House is nearly complete. Visitors to the hotel and new restaurant will notice a complete change in ambience, with warming colours and fresh designs creating a refreshed space. Owner Sue Rudden is the creative drive behind the revamp, and gives an insight into the project.
It’s less than 100 days to Christmas….what does Christmas mean to Grassington House owners, John and Sue Rudden? Sue gives some thought here…
As Batter Week features for the first time on Great British Bake Off, Yorkshireman and Grassington House Chef gives his recipe and top tips to making outstanding Yorkshire Puddings.
Fish is a staple part of the daily menu at Grassington House, and we pride ourselves on seeking out some of the best catches from both the north east and west coasts. We source responsibly from some of the best providers out there, and we have been working with a number of our fishing contacts for many years.
At the end of June we were notified that Grassington House had been shortlisted to finalist in the Small Hotels category of the prestigious regional tourism awards, the White Rose awards.
It’s that time of year, the days are longer and warmer, the plants will start to produce their first fruits soon, and we have the perfect terrace upon which to enjoy one…here’s how to make a Pimm's cocktail the Grassington House way.
We’re entering into wedding season and there’s nothing we like more at Grassington House than a good old wedding. Read about Sue and John’s approach to a couple’s big day.
What does Mother's Day mean to Grassington House owner, Sue Rudden?
A new logo sees us return to our roots as a 'restaurant with rooms', dropping 'hotel' from the name and drawing on the character, charm and elegance of the traditional Georgian building.
Chef John has lured Edinburgh Chef Mark Greenaway from his triple AA Rosette and top UK listed Restaurant Mark Greenaway, to lead the kitchen team in creating a special five-course dinner for the house on Monday 22nd February.