The story
Arras began life in Sydney in 2007 before husband-and-wife team Adam and Lovaine Humphrey brought it home to York. They found The Old Coach House on Peasholme Green, refurbished the interior, and created a dining room that feels both sophisticated and relaxed. The restaurant's thoughtful, modern approach has earned it a Michelin Recommended nod.
Adam and Lovaine met in 2001 while cooking at the Castle at Taunton. Those early years, under Yorkshire chef Richard Guest, shaped the ethos that drives Arras today. After working in Australia and France, they opened the original Arras in Sydney. The move to York allowed them to start a family while continuing to evolve their cooking. Adam still works the pass daily, developing dishes, while Lovaine curates the wine list and keeps the whole operation running smoothly.
The kitchen team aims for food that is “interesting and thought provoking.” Their Modern British cuisine relies on quality ingredients and sound technique, with a focus on seasonality and local produce. The philosophy is clear: cook food of a time and place, with attention to detail on every plate and in every glass. The result is an experience that is both fun and captivating.
In early 2020, the Humphreys opened Little Arras, a bakery just a short walk from the restaurant. It serves the famous Arras sourdough, pastries, cakes, and Square Mile Coffee to locals and visitors alike – a natural extension of their commitment to craft and community.
The Michelin guide recognises Arras for its “exquisite, modern and relaxed” atmosphere and the passion of its team. It is a restaurant that values authenticity and robust ideas, creating a dining space designed to spark conversation. Whether for lunch or dinner, guests are welcomed into a setting where every detail matters.
Recognition
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