The story
Grassington House serves modern British cooking from its base on the cobbled square in Grassington, North Yorkshire. Owners John and Sue Rudden transformed this Georgian residence into a family-run restaurant and hotel in 2008. The Good Food Guide recognises the venue as a local asset, highlighting its biscuit-brown dining room and a new private dining pod. John Rudden brings substantial experience to the kitchen after winning Chef of the Year three times at the White Hart in Lydgate. He trained at the Angel at Hetton under Dennis Watkins before settling back in the Yorkshire Dales.
The British cooking programme centres on regional produce, featuring slow cooked rare breed pork belly with sage and onion potato and chicken black pudding boudin. Grilled sea bream fillet arrives alongside squid and tiger prawns served with tempura mussels in a curried nage. Meat lovers can order the well-aged steak with triple-cooked chips or the beef mignon accompanied by a traditional suet rag pudding steamed in a cloth. Sunday service highlights a 14-hour slow cooked Yorkshire beef rump paired with a Yorkshire pudding. Vegetarians often select the king oyster mushroom Wellington garnished with celeriac crisps and herb oil.
Diners may choose the outdoor terrace overlooking the village square or settle into the elegant interior space. The bar offers lighter bites and drinks throughout the day for those preferring a relaxed pace. The wine list begins at £23.50 and complements the regional British dishes on offer. Dessert choices include the sticky toffee pudding with miso fudge or the chocolate crémeux with blood orange and salted hazelnut ice cream. A milk chocolate tart with salted peanut butter provides a sweet finish, while a Courtyard Dairy cheese board rounds out the meal.
Recognition
Details
History
John and Sue Rudden’s capably refurbished Georgian residence is perfectly placed as a local asset, with Grassington’s cobbled square close by and the majestic Yorkshire Dales as a dramatic backdrop. More of a restaurant with rooms than a hotel, it feeds locals and tourists with equanimity, delivering modern bistro-style cooking based emphatically on regional ingredients. You can nibble from an informal gazing menu in the bar and terrace, but the serious action takes place in the elegant biscuit-brown dining room and a new private dining 'pod'. Yorkshire meat and game are the main contenders on the menu, from well-aged steaks with triple-cooked chips to seared lamb loin and slow-cooked breast accompanied by roast onion, broad beans and onion purée – also look out for the beef mignon served with a traditional suet ‘rag’ pudding (steamed in a cloth). Fish from the East Coast ports also has its say – cod with scallop and tiger prawn thermidor, for example. The cheeseboard always features some interesting local names, while desserts include jazzy ideas such as milk chocolate tart with salted peanut butter and popcorn ice cream. On Sundays, 14-hour slow-cooked rump of beef is the star attraction. The well-annotated wine list starts at £23.50.
2 Rosette Award for Culinary Excellence
Location
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