Frances Atkins' cooking is based on simple ideas and well-tried combinations, but still contrives to introduce new twists and original touches. Raw materials are typically first class, while presentation shows imagination and finesse throughout. The restaurant grows many of its own ingredients and sources ingredients locally. It also actively name-checks them on the menu.
Dishes such as Nidderdale lamb pie, beetroot sorbet and a beignet of Yorkshire blue cheese have obviously won over both locals and those who travel from afar to visit.
