The story
Fletchers occupies an intimate corner of Grantley Hall, where traditional oak panelling and historic fireplaces set a quietly elegant tone. The room balances sophistication with ease, making it a natural choice for both leisurely lunches and evening meals.
Head Chef Craig Atchinson leads the kitchen with a philosophy rooted in local ingredients. His menus celebrate Yorkshire’s larder: premium meats from nearby farms, fresh seafood from the North East coast, and artisan cheeses from dairies just down the road. Each plate combines British culinary heritage with subtle, clever twists on the classics.
The Michelin Recommended status, awarded for 2026, reflects the consistency and clarity of this approach. Diners can choose from a lunch menu, a dinner menu, a Sunday roast, and a carefully curated wine list. The cooking is modern British in style—precise, seasonal, and unfussy.
“At Fletchers Restaurant, we take pride in celebrating the local ingredients that we are lucky enough to take advantage of in Yorkshire,” says Atchinson. “We infuse each dish with a touch of our passion and present a taste of Britain’s culinary heritage, combined with clever little twists of the classics on every plate.”
His words mirror what arrives at the table: dishes that feel grounded in place, yet never predictable. The kitchen’s respect for the ingredient is evident, and the flavours speak for themselves.
With service running from lunch through dinner, Fletchers adapts to the rhythm of the day. The Sunday lunch, featuring roasted Yorkshire beef striploin with all the trimmings, draws both hotel guests and local visitors. The dress code is smart-casual, and children aged eight and over are welcome, making it a restaurant that feels inclusive without sacrificing refinement.
For those staying at Grantley Hall, breakfast is also served here—a quiet start to the day in a room that feels both grand and welcoming.
Recognition
Ambience
Location