Owners John and Sue Rudden have been nurturing their corner of Grassington’s market square for over seven years, focusing on a fine Yorkshire welcome that is laid back and relaxed, but delivers the highest quality from the food to the feather pillows.
Two prestigious awards in 2016, one each for the restaurant and the accommodation, are testament to the fact that visitors to the picturesque market town can be assured a special experience. Food and accommodation are done the ‘Grassington House way’ – traditional luxury with a modern and eclectic twist.
The building is one of the area’s most notable, originally constructed for Mr. Brown, a promoter of the Grassington-Pateley Bridge Turnpike Trust, and later inhabited by the Alcocks, a distinguished banking family.
Regular events see Chef John Rudden prepare tasty dishes, from a traditional Sunday roast that includes 14-hour slow roasted beef, to a fine dining gourmet dinner over five courses. The focus in the restaurant is on locally sourced and seasonal ingredients, with an excellent select choice of spirits in the bar to complement.
The nine rooms have been individually decorated using sumptuous furnishing and fittings and each with luxurious quirks. You might enjoy the glamour of room Number 10, or the market square views of The Square Room. Whatever the choice, Grassington House is the ideal location to eat, escape and enjoy in the heart of the Yorkshire Dales.
Several times winner of AA Chef of the Year, John brings his state of the art kitchen to life, creating everything from traditional Sunday roast that features 14-hour slow roasted beef, to a fine dining gourmet dinner over five courses.
A warm and inviting dining experience, we have 46 covers, with a bright and inviting conservatory and a bar and terrace leading out to Grassington Square – the most popular of locations on sunny days.
Whilst we are all about rest and relaxation, there’s never a dull day at Grassington House, and we regularly prepare engaging events for our guests and the local Grassington community to enjoy. Whether it’s a tasting here in the restaurant, a guest chef or an event out and about such as the Grassington Food and Drink Festival, we keep it interesting and get as involved as we possibly can.
Locally grown, locally sourced, it’s a buzz word, but here at Grassington House we take it seriously and Chef John has flung himself headlong into the ‘field to fork’ experience.
John’s pride and joy are his beloved Oxford Sandy & Black pigs, hand reared on a small-holding at the top of the village and served in the restaurant as rare breed pork, with plenty of crackling. A traditional breed with distinctive markings, they were virtually extinct 20 years ago. John favours them for their hardiness and excellent temperament, producing meat of very high quality and full of flavour. Diners regularly tell us that the succulent pork, fine bacon and juicy ham are some of the best they have tasted.
It’s rewarding to know that we are serving our own home grown produce with no additives, preservatives or food miles…except those spent chasing up the lane after the pigs when they occasionally escape!
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