Around 140,000 visitors are set to descend on Harrogate next week for the Great Yorkshire Show.

The county’s showpiece agricultural event will take place over four days from Tuesday to Friday at the Great Yorkshire Showground.

There is always so much to see and do. So, as lifestyle editor, I’ve delved into what is on offer when it comes to family entertainment, food and drink and famous faces.

Family

There is plenty of free entertainment at the Discovery Zone.

When I visited the show last year with my three-year-old, we absolutely loved the Discovery Zone.

Slightly off the beaten track, it’s definitely worth adding to your itinerary if you’re taking the kids.

The area is described as “offering both fun and learning opportunities for all the family to find out more about food, farming and the countryside”.

This year the Discovery Zone will be showcasing regenerative agriculture, to tell the story of environmental practices that are shaping modern farming.

A wildflower meadow has been created for visitors to enjoy and picnic alongside, and interpretation boards will explain how farmers and landowners carefully manage the land to harness nature and wildlife.

Expect a full array of completely free and interactive activities, workshops and demonstrations for families and young people, from wand and felt making, to meeting reptiles and milking a demonstration dairy cow.

This year there will be a new careers hotdesk, organised by the Yorkshire Agricultural Society and supported by agricultural colleges and vets. There will be an opportunity to ask the hosts about routes into agricultural careers and free goodie bags.

Food and drink

Shaun Rankin, of Grantley Hall.

If you’re into your food and drink, our county undoubtedly has some of the best in the world.

This year foodies are in for treat when the winner of MasterChef 2022, Eddie Scott, and Yorkshire Shepherdess Amanda Owen line up with a host of well-known regional chefs to cook up some of the region’s finest produce.

The Great Yorkshire Food Theatre will feature more than 20 chefs, including Callum Bowmer of Horto at Rudding Park, Harrogate, Dragon’s Den contestant Will Chew of Mak Tok, in Sheffield, Michelin-starred Shaun Rankin of Grantley Hall, near Ripon, and Nathan Richardson-Kelly of Castle Howard, York.

Dishes being demonstrated range from steamed rhubarb muthiya to halibut and from chicken pancakes to slow roasted beef.

MasterChef winner Eddie appears on Tuesday at 2pm. While shepherdess Amanda shares some of her favourite family recipes from her bestselling book ‘Celebrating the Seasons’ on the Friday at 2.30pm.

Great Yorkshire Food Theatre host Sue Nelson said:

“We’re thrilled to be hosting some great names who between them exude incredible talent showcasing the best of Yorkshire’s culinary scene.

“It’s a great coup to have got Eddie to appear on his home turf so soon after his MasterChef win and he joins a brilliant gourmet line-up oozing passion and skill.”

The Game Cookery Theatre makes the most of Yorkshire game, including venison, pigeon, grouse and rabbit. The game theatre also features a number of chefs, with host Steph Moon joining forces with grouse expert John Cavana to create grouse nuggets and grouse with black pudding.

New for 2022 is an appearance by Year 8 students from Harrogate’s St Aidan’s High School. They have won the opportunity to cook at the show, with two different forms producing their own game pizzas.

Game Cookery Theatre host Steph Moon said:

“It is fantastic to have a full programme at the show again. We have some new chefs and some young chefs and as always we will be showcasing the very best Yorkshire produce in both theatres.”

Famous faces

Matt Baker.

For many years the Fashion Show brought a touch of glamour to the Great Yorkshire Show.

This year, organisers are trying something different, with a new celebrity chat show being held in its place.

TV presenter Christine Talbot will host the show on the new GYS Stage, which will be staged in the former fashion show building next to grey gate.

Farming celebrities will be interviewed and will then have a chat with fans afterwards in a meet and greet zone.

This will include Countryfile presenter Adam Henson on Tuesday, JLS popstar-turned farmer JB Gill on Wednesday, TV host Matt Baker MBE on Thursday and the Yorkshire Shepherdess Amanda Owen on Friday.

The Yorkshire Vet Peter Wright will take to the stage each day of the show.

Mr Wright said:

“We always love coming to the Great Yorkshire Show and have been coming for years, with my family as well as filming. I’m delighted to be taking part in the brand new GYS Stage which will be an exciting new addition to the show.”

In 2021, organisers capped the number of visitors at 104,000 and made the show a four-day event to spread out the number of visitors due to covid.

This year, the show is back to full strength and the last few tickets are available for Friday. Tickets are available here and won’t be sold at the gates.

Business Breakfast is sponsored by Harrogate law firm Truth Legal. 

Experienced fundraiser joins Harrogate mental health charity

A new head of fundraising has been appointed at a Harrogate counselling and training charity.

Kennie Cheung, whose experience includes time at Oxfam and a cancer charity in her native Hong Kong, joins Wellspring Training and Therapy in Starbeck.

Emily Fullarton, the executive director of Wellspring, said demand for mental health care had risen and was continuing to grow since the covid pandemic. She added:

“In the UK, 1 in 4 people will experience a mental health issue at least once in their lifetime. According to local research, many people in Harrogate assume because it is a ‘nice town’ people don’t struggle with these issues. That simply isn’t true.

“There is a huge demand in Harrogate for our services and it’s increasing. The NHS, which is responsible for mental health care, simply can’t cope.”

Wellspring offers affordable counselling from just £5 per hour to people who cannot afford to pay for private appointments and who face long waiting lists on the NHS.

Clients can have short-term support or a long-term course of sessions with a qualified counsellor, depending on their needs.

Kennie said:

“This is a dream job for me. The political situation in Hong Kong, combined with the fact that our son Samuel is studying at University of Leeds, meant that we wanted to relocate to England and, in particular, Yorkshire.

“Harrogate is the most wonderful town – and I count myself incredibly blessed to have found a job here, which is suited to my skills and which is so worthwhile. I look forward to making new friends and contacts here and to reach out to individuals and businesses who are keen to help such a brilliant mental health charity like Wellspring.”

Read more:

• Flower power to flood Harrogate in summer competition
• Harrogate solicitors set to expand into York

Great British Menu chef appointed at Ripon hotel

A leading Yorkshire chef has been appointed to lead the pan-Asian restaurant at Grantley Hall.

Samira Effa will be head chef at Bar & Restaurant EightyEight, joining the five-star hotel from TRUEfoods where she was a senior production chef.

She is widely known for competing in the 2019 and 2020 series of Great British Menu, showcasing Yorkshire produce as well as her love of diverse cooking techniques and flavours thanks to her Iranian mother and Nigerian father.

The Huddersfield-born chef said:

“I’m honoured for the opportunity and so excited to be joining the Bar & Restaurant EightyEight team and know that with my breadth of knowledge across the industry, I’m ready to showcase some exciting flavours and bring new ideas to the EightyEight menu.

“I’ve always had a passion for food and with my parents’ rich backgrounds, it was common for us at home to cook together using traditional Iranian and Nigerian recipes – both of which are bursting with flavour. I can’t wait to get stuck in at EightyEight and bring my own flair to the restaurant which I know is a popular spot for hotel guests and diners alike.”

Simon Crannage, executive head chef at Grantley Hall, added:

“We’re thrilled to welcome Samira to the Grantley Hall family and are very excited to see what she brings to Bar & Restaurant EightyEight.

“Samira has an exceptional culinary track record, along with having a genuine passion and love for food that I know will translate into her dishes for our diners to enjoy.”

Ripon Races set for first meeting of season tomorrow

Ripon Races is under starter’s orders for its first fixture of the new season tomorrow.

Yorkshire’s garden racecourse, as the venue is known, will be hoping for a smooth year after two years of covid restrictions severely curtailed activities.

Gates open at 11am for the first of 17 days racing this year.

Jonathan Mullin, hoping for an uninterrupted season at Ripon Races

Tomorrow’s Easter family day’s first race at 1pm will feature new sponsor Queen Ethelburga’s Collegiate.

Jonathan Mullin, operations and marketing manager at the Boroughbridge Road racecourse, told the Stray Ferret:

“After two years of covid restrictions, we are looking forward to what we hope will be an uninterrupted season and plenty of racegoers through the gates.

“At a time when there is a squeeze on family budgets, we are offering reduced price entry to the paddock and club enclosures at all of our evening meetings The reduction will be 23% and 12% respectively.”

William Hill is maintaining its long-term sponsorship at Ripon.

This season’s running of the valuable William Hill Great St Wilfrid Handicap,  on Saturday August 13, has added significance, with 2022 marking the 1,350th anniversary of Ripon’s patron saint founding the city’s cathedral.

New this season is a Stables Championship run in partnership with organic plant-based grooming products manufacturer, Goodbye Flys.

The stable staff of the yard that accrues the highest points total across the 2022 season will be crowned champions and receive a £5,000 cash prize, with £2,000 going to the runners-up and £1,000 to the third placed team.

Titanium Racing Club and Grantley Hall Hotel are both returning race sponsors and NE-Bet is continuing its sponsorship of the owners and trainers enclosure.

The covid vaccination programme

Ripon Races has been a key site in the covid vaccination programme.

Mr Mullin said:

“The racecourse management and course staff were proud to support the NHS and many volunteers involved in setting up and operating the covid vaccination centre here.

“Thousands of people received their jabs and boosters in the Wakeman Bar and we will continue to help the NHS when our facilities are required for the vaccination programme.”

Read more:

• Baroness standing for NY election in Fountains and Masham
• Grantley Hall wins at Ripon Civic Society awards

Grantley Hall Hotel and Wellness Retreat enjoyed triple triumph at last night’s Ripon Civic Society design awards, presented by mayor Councillor Eamon Parkin.

Owner Valeria Sykes who has spent more than £70 million creating one of the UK’s most luxurious venues, was among the property developers, architects, representatives from organisations and members of the public, present for the awards ceremony at the Workhouse Museum in Ripon.

Also in attendance were members of the Sterne family, whose long-term investments in Ripon, have added significantly to the city’s retail, leisure and hospitality offer.

Grantley Hall was awarded the Price Flagon for best restored building, the Hazzard Silver Cup for best new building and the Helen Whitehead Award for best project.

Grantley Hall Hotel and Wellness Retreat Picture: Jack Hardy

Before leaving with the three trophies, Ms Sykes told the Stray Ferret:

“I have been involved in the restoration and development of a number of historic buildings in addition to Grantley Hall and it is always gratifying to have work recognised.

“Whether you have a major scheme, or a small private development, design awards give encouragement and help to lift standards.”

Sterne Properties can claim to have its fingers in many pies in Ripon, including Appleton’s, whose upper-crust pork creations can be seen in the window of its distinctive premises on Market Place East.

Robert Sterne receives the Taylor Plate for best contribution to city centre revitalisation

Across Market Square, the company’s latest large development earned the first award of the evening – the Taylor Plate for the best
contribution to city centre revitalisation.

RCS chairman and awards compere Christopher Hughes, congratulated the Sternes for their transformation of the former NatWest Bank building, next to Ripon Town Hall.

He pointed out that as well as creating the space for The Claro Lounge cafe bar to locate in the city, the total refurbishment of the building has also brought stylish apartments with stunning vistas, including  a view of the cathedral.

Ripon Cathedral’s Fallen Angels Project, was among the eight award winners

There was recognition for the cathedral in this special 1,350th anniversary year for the church of St Peter and St Wilfrid – the foundation stone upon which Ripon has been built.

Its intricate Fallen Angels project, which saw repair and refurbishment of medieval misericords in the quire earn the RCS Craftmanship Shield.

Other winners

In addition to their focus on the built environment, the society’s judging panel looked at the natural environment and rewarded the Pennycroft Restoration Project at High Batts Nature Reserve, with presentation of the Younge Rosebowl for best Environmental Improvement.

Mr Hughes said that the work at the West Tanfield reserve has been ongoing for almost 50 years and a programme of continuous improvements has been carried out by hundreds of volunteers.

The Sustainability Award was presented to the developer of The Stoneyard – a residential scheme off Stonebridgegate and, in a moving finale to the evening’s awards ceremony, the John Whitehead award for Civic Excellence, was awarded for the 2018 Armistice Commemorations led by the Ripon Community Poppy Project.

Presentation of the award, in recognition of a programme of activities that marked the 100th anniversary of the end of the First World War, was held up by covid lockdowns.

Last night, however, Councillor Stuart Martin and Hazel Barker, who set up the Community Poppy Project, accepted the trophy on behalf of the many people involved in the commemoration activities.

Read more:

• Why are Ripon women doing knitting for the Queen?
• How you can help a Ripon Ukraine appeal reach its £20,000 target

Long before ‘wellness’ became a buzzword, the Victorians were effectively already practising it.

And Harrogate led the way — even back then.

The wealthy and fashionable flocked to the spa town to experience its green open spaces and recuperative and healing powers of spring waters, which were first discovered by William Slingsby in the late 16th century.

Health and wellbeing hotspot

Now, more than a century after the Victorian era, Harrogate Borough Council’s new tourism body, Destination Harrogate, is set to promote the district as a health and wellbeing hotspot once again.

It will draw on the district’s rich spa heritage and accessibility to the great outdoors to attract visitors, events and investment to create a strong local economy.

The approach forms one of three key objectives in a three-year plan, which sets out a vision, priorities and actions that will be put in place to make the district “a first choice destination”.

Speaking to the Stray Ferret, Gemma Rio, head of Destination Harrogate, explained what this would involve.

She said:

“People have been coming to Harrogate since 1571 to take the waters and have a leisure experience, so that’s not new, but it has developed over the years.

“Now you can still go to the Royal Pump Room Museum and understand the spa heritage and our roots and how we became this great leisure destination, but you can also go to the Turkish Baths, you can go and have an incredible spa experience at Rudding Park or Grantley Hall.

“So the whole district is very good at that traditional health and wellbeing piece.”

Rudding Park Spa.

Wellbeing different for everyone

Ms Rio, who was appointed in October 2020, said one lesson that had been learnt as a result of the pandemic was that health and wellbeing is different to everyone.

She said:

“For some people it is a massage and a jacuzzi, but to others it’s a walk in the Nidderdale AONB, or it’s seeing a show at the theatre, or it’s just being with family around the table at one of our great independent restaurants. So that’s what we are going to try and pull out in our campaign.”

The multi-channel campaign, which will have a digital marketing focus, is being launched in April and will run for most of the year.

Ms Rio said:

“If someone is a really avid walker, we want to tell them that story and plan itineraries for them around walking and country pubs.

“Our supporting campaigns will also try and pick up the same messages.

“Every year Visit Harrogate ran a successful gardening campaign. Our partners loved that campaign, they have seen some great results from it.

“Obviously as a destination, gardening is a real strength of ours as well. We’ve got RHS Harlow Carr, Newby Hall and various places that have great gardens.

“So even our gardens campaign is going to try and link in with the health and wellbeing priority as well.”

RHS Garden Harlow Carr.

Read more:

• Harrogate tourism body makes health and wellbeing top priority
• Head appointed to lead new Harrogate district tourism body

Attracting business events

The focus on health and wellbeing will also be used to attract more leisure and business events, with one of the target sectors for conferences being the medical industry, Ms Rio explained.

She said:

“Where else to hold your medical conference than a destination that has this incredible spa heritage and medical story to tell?

“Where better to base you new health and wellbeing business, or really any business?

“If you want to invest in a place, knowing that you’re going to be somewhere where your employees health and wellbeing will be looked after. A place where their work/life balance will be stronger. It’s much easier to employ people to come and join you if you base yourself somewhere like the Harrogate district.

“It’s a really exciting campaign.”

Collaboration is key

Ms Rio said when the three-year blueprint, known as the Destination Management Plan (DMP), was written, a consultation with residents and businesses was carried out in order to come up with the three main priorities set out in the document.

She said:

“This theme came up over and over again and I think in many ways it’s a bit of a no-brainer. We’ve got the history, we’ve got a great story to tell.

“Health and wellbeing has rocketed as a trend over the past couple of years. Plus we already have strong products, like the Turkish Baths. So it’s not trying to promote something that we are not actually that good at.

“It’s not rocket science what we have come up with. But I think what we have not done as a destination is work together to really push that in the same way that a place like Bath does.

“The story has always been there but we haven’t really taken advantage of it in a way that we can now.

“Everyone is really keen to work with us to see this become a success, and I think as a destination that’s the only way it can work. That collaboration is absolutely key.”

‘Core part’ of district’s identity

Ms Rio said the health and wellbeing campaign will continue to evolve and grow as a “core part” of the district’s identity.

She said:

“Other campaigns will run alongside it to highlight other strands such as retail or arts and culture, but there will always be this golden thread running through it.

“A trip to Harrogate district is good for you, regardless of whether you are into massage, theatre or walking.”

Nidderdale AONB.

One of the main messages that will be promoted by the campaign will be length of stay, which will aim to encourage visitors to come for long weekends or weeks away in the district.

Ms Rio added:

“The way we do that is we try and prepare itineraries. So we are adding some functionality to the Visit Harrogate website this year that makes it easy for someone to say ‘I’m going to go to this experience in the morning, have lunch at this pub, stay at this hotel’. That helps to encourage people to stay longer, which benefits the local economy.”

From facilities designed for the seriously rich to listed buildings of religious and historic significance, the Ripon Civic Society’s design awards shortlist embraces a wide range of architectural splendour.

Grantley Hall, the multi-million pound luxury hotel, fine dining and wellness retreat, is among the contenders in the Best New Building category for the Hazzard Silver Cup.

Grantley Hall is also shortlisted for the best restored building award, where it is competing again, amongst others, St Wilfrid’s Catholic Church at Coltsgate Hill. where renovation was made possible because of the £500,000 raised by parishioners and grant funding.

Opened in 1862, the Grade II* listed building is recognised as one of finest parish churches in England.

The Pugin reredos that provides the backdrop for the high altar at St Wilfrid’s was refurbished as part of the church’s restoration.

St Wilfrid’s is also shortlisted for the society’s Craftsmanship Award, where it again competes against Grantley Hall.

Both face stiff competition in this category from Ripon Cathedral’s Fallen Angels project, which saw the restoration of carvings and canopies in the medieval quire.

Ripon Cathedral’s Fallen Angels project is shortlisted for the civic society’s design awards. Picture: Ripon Cathedral

Grantley Hall is also in the running for The Younge Rose Bowl for Best Environmental Improvement, where it is up against Ripon City Wetlands, Yorkshire Wildlife Trust Oscar’s Wood and High Batts Nature Reserve.

Ripon Claro Lounge is shortlisted in the Best Contribution to City Centre Revitalisation category

Contenders for the Taylor plate for Best Contribution to City Centre Revitalisation are the Claro Lounge and apartments in Market Place South, The Magdalens pub in Princess Road and The Water Rat at Bondgate Green.

Society chairman Christopher Hughes, said:

“Our usual biennial awards last held in 2018 have, as a result of covid restrictions in 2020, become quadrennial this year, and whilst we were anticipating a larger-than-usual response we have almost been overwhelmed by the quality and quantity of nominations submitted.

“Over the past few weeks our four judges have been considering and fine tuning a list of over thirty submissions, many of which had award-winning potential.

“Finally, and with not a little difficulty, we’ve arrived at a shortlist of which we are extremely proud and which we believe showcases the remarkable quality of projects in our part of Yorkshire”.

Read more:

• The curtain’s up on plans for Ripon Theatre Festival
• Ripon man has Whisky galore to auction for Falklands veterans charities

The award presentations will take place at Ripon’s Workhouse Museum on the evening of Thursday, April 7.

The winners of two of the awards — The John Whitehead Award for Civic Excellence and the Helen Whitehead Award for Best Project — will be announced on the evening.

I can still remember watching Shaun Rankin make his famous treacle tart on The Great British Menu in 2009.

I used to be a regular viewer of the BBC 2 series back in the day — and like Greg Wallace, I never forget a good pud.

So I was genuinely looking forward to meeting the Michelin Star chef, who has returned to his North Yorkshire roots at the helm of his eponymous restaurant at Grantley Hall.

I managed to get lost on my way to the Grade II listed luxury hotel, despite being there twice before. And using a sat nav. So we had a good laugh about my terrible sense of direction, before we sat down for a coffee in the dining room.

It was certainly an opulent backdrop for an interview. The sprawling estate on the outskirts of Ripon was established at the end of the 17th century, its Palladian-style mansion boasting a rich history having been home to lords and ladies and hosted countless society dinner dances. So the restaurant, which was once a ballroom, is obviously a grand affair. Definitely Bridgeton territory.

Shaun Rankin at Grantley Hall. Photograph: Jack Hardy.

Yorkshire lad

Born in Richmond, Shaun, who turns 50 in March, is a Yorkshire lad.

He knew from an early age that he wanted to be a chef, often cooking with his mother at home in County Durham, where he grew up.

He said:

“Every chef always says their mum was a good cook. And she was. She was a great baker. She was one of those ladies who cooked on a Sunday. I used to help her with her Sunday roasts and make Yorkshire puddings, mash the potatoes and all that kind of stuff at the age of 13 or 14.

“I used to help make scones, apple pies, mince pies and things like that. And those things were used at the beginning of the week. So Monday, Tuesday, Wednesday, all the bakery products were then used to feed you through the week.

“It was quite a simple upbringing. Mum and dad were divorced, so it was only mum that brought me and my brother up.”

At the age of 16, Shaun went to London to complete a three-year apprenticeship at the five-star May Fair, Ritz and Savoy hotels in London.

He said:

“I went to London as a bit of an escape. From the world of simple things really.

“It opened your eyes to luxury, to food, restaurants and the scene of hospitality. Things you’d never seen before in your life. Things you’d only seen on TV or read.

“That’s where I kind of cut my teeth.

“At that age I didn’t know what a Jerusalem artichoke looked like. So it was a learning curve from all aspects — it was life-changing.

” I liked the idea of cooking, so then from there it just became a passion.

“It just becomes your life. You get so enthralled in it all, that you just get carried away with it.”

After completing his apprenticeship, he returned to North Yorkshire in 1992 to work at one of the most prestigious restaurants in the UK at the time, the Black Bull in Moulton, near Richmond.

He said:

“That was a notorious fish restaurant, so I learned lots about fish, lobster, crabs, langoustines. All those really fab ingredients from the coastal areas.

“I was there for about two years and then the head chef said to me ‘it’s time to go’. So he found me a job in Jersey.”

Turning point

Shaun went on to spend much of his career in Jersey, eight years of which were dedicated to the Relais and Chateaux Hotel Longueville Manor. He opened his first restaurant as head chef, Bohemia in 2003, gaining a Michelin Star two years later.

In 2013, after nine years at Bohemia, the rising star went on to open the much-awaited Ormer in Jersey, winning a Michelin Star just four months later. In 2016 he opened its sister restaurant, Ormer Mayfair, bringing the tastes and produce of Jersey to London.

Fondly reminiscing about his time in Jersey, he said:

“That just opened my eyes again to what a different world we live in. Island life. I really fell in love with ingredients.

When you are island-locked, you start to understand exactly what is in abundance and what is sustainable and the carbon footprint of the produce that you use. You’ve got to be shipping in a lot of your meat protein because it’s unavailable on an island.

“But you understand the asparagus grower, the strawberry grower, the guy that grows the watercress, the Jersey Royal is phenomenal, all the vegetables that are grown on the island.

“So you really get a sense of community and you understand what goes into the produce and how hard it is to produce.

“That’s where the whole thing changed for me. As a 22-year-old it kind of clicked. And I knew this was the path, it’s all about ingredients, it’s all about respect for it and you need to try and bring this carbon footprint down.”

• Ripon’s Grantley Hall wins first Michelin Star
• Four wellness retreats in the Harrogate district to re-energise mind, body and soul
• Harrogate vegans on Veganuary, restaurants and why they chose plant-based diets

Sustainability

And it is this sustainability approach that he has brought with him to Grantley Hall.

He said:

“The food philosophy has to be that produce is sourced from all around Yorkshire. Of course we go to the coast to get seafood and we go to Scotland to get shellfish, but 95 per cent of the time everything is from a 20 to 30 mile radius and that’s our platform.”

Shaun uses R&J farmers and butchers, from Kirkby Malzeard, and Farmison butchers, based in Ripon, to source meat.

He said:

“All the cattle is full breed and full carcass cut, so that means there is no wastage and that’s really important for us.”

Shaun also uses ingredients from the kitchen garden at Grantley, which supplies 70 per cent of the restaurant’s produce throughout the year.

He added:

“For the rest of it we forage. Things which are around us like rosehips, elderberries, elderflowers, pineapple weed. All these things that are around the areas and local to us. We use those and we create the platform for the dishes.”

The restaurant is set within Ripon’s 17th century mansion, Grantley Hall. Photograph: Jack Hardy

In fact, if it’s not from the UK, it won’t make an appearance on the menu. This is something he takes a tough stance on.

He said:

“We don’t use olive oil, we use rapeseed oil, we use all of these substitutions all the way through. We don’t use or make pasta, because it’s not what we are.

“Everything is very traditional but reflected in a different modern cooking way and method.

“Hence the menu is called a Taste of Home.”

Taste of Home

And a taste of home it truly is. The current 10-course dining experience, which changes throughout the seasons, features dishes including Bread, Butter, Dripping and Beef Tea, which is bound to evoke memories of a traditional Yorkshire upbringing for many.

And of course the famous Treacle Tart and Clotted Cream makes an appearance.

Shaun said:

“It’s about what a taste of home means. It means that we remember nostalgic parts of our childhood and memories that take us back. It’s led by food and combinations of flavours and textures.

“We take all of the ingredients during the course of the spring and the summer and we will use them in their natural process, but will then savour them and will pickle them, ferment them or preserve them in some way so we can use them in the winter.

“We don’t use things like pineapple, mango or coconut, again we don’t use anything that isn’t from the UK.

“That’s a really strong message for us. For this sustainable carbon footprint approach to this restaurant.

“I’ve been flying this flag since I was 20 in Jersey, and now I am even more determined for it to be that way.

“As a chef, I’m also a teacher, so it’s important to teach my brigade – the chefs that work in the restaurant who are the next generation – that you don’t have to put a menu together with a load of avocados and tuna and passion fruit, pineapple and mangos.

“You can use what is here on the British island really resourcefully. Surely then that generation might change and then the carbon footprint shrinks even further.”

Venison Loin, Blackcurrant and Celeriac from Shaun Rankin’s Taste of Home menu at Grantley Hall.

Passion for design

Shaun said he actually ended up at Grantley Hall thanks to his passion for designing restaurants and concepts.

He said:

“I used to do a lot of consultancy creating and helping hotels and restaurants to achieve what they needed to achieve in London, Jersey and throughout the UK, sometimes even the South of France.”

Two years before Grantley Hall opened, he was introduced to Andrew McPherson, the general manager, and Richard Sykes, the managing director, and joined the team as a consultant, helping to put the concepts and designs together for all the restaurants, kitchens and food and beverage areas in the hotel.

Enjoying his time back in Yorkshire, he was then invited to take over the fine dining and was put in charge of designing the restaurant itself. This involved everything from the credenza units to the soft-closing, velvet-lined drawers, which prevent the clink of the silver-dipped Sheffield cutlery. It’s these little details that help to enhance the dining experience, which, when you are paying £130 per head, is perhaps to be expected.

Shaun said:

“We created everything. We bought the best linen, the best glassware, the best porcelain and crockery.

“Richard and the family honed in on all the local tradesman and materials and again, used everything, as much as possible, from around the Yorkshire area.”

Whisky Sours

Shaun now splits his time between Yorkshire and Jersey, where his two boys, Harry and Ethan, live with their mother.

He currently has a home in Ripon, but before that he lived in Ripley, near Harrogate.

So of course, I wanted to know where his favourite places to eat and drink were in the district.

He said:

“I spent a lot of time at the bar in The Ivy Harrogate drinking whisky sours. The bar is really nice.

“I love Oliver’s Pantry in Ripon. The breakfast is good there and they do a really good club sandwich.

“I go to Three’s a Crowd in Harrogate. I’ve had food a couple of times and it’s tasty. I’ve had Sunday lunch there. I love a roast dinner.”

In terms of what the future holds for Grantley, Shaun said he was looking forward to hopefully having a full year in service at the hotel, following two years of upheaval due to the pandemic.

‘World class’ ambitions

He said:

“Hopefully from now since we reopened, we will get one full year. We will get some momentum.

“We got the Michelin Star in January last year, and the thing about that is every day you need to polish it and keep and eye on it, because you never expect to hold it.

“The ambition for us is the second star in the next few years, so we have to work hard for that. We are constantly working on training and building the team.

“The thing about momentum in restaurants is the more you are open, the better the momentum is. It just becomes more natural and more fluid with everybody and the work, products and service become better. Constantly starting and stopping, you just lose the whole rhythm.

“We are focused on what we do here. The ambitions of Grantley Hall are still yet to be seen. It’s a long journey for Grantley Hall, and for us here and what we want to achieve.

“It really is a world class destination and we want to create a world class restaurant.”

Traditional methods

Shaun then took me on a brief tour of the kitchen – immaculate, unlike mine – which features the Chef’s Table. You can pull up a leather stool and have dinner in the place where the magic happens.

There is also a private dining room, The Dales Suite, which can seat up to 20 people, where you can celebrate special occasions like anniversaries, birthdays and weddings.

Shaun said:

The key message is what we cook here is for a reason. You don’t get fois gras here, you don’t get anything that comes out of France or Italy. Even down to the charcuterie. We brine our own pork collars and make our own hams.

“Everything is traditional, using old methods from the last 200 or 300 years. Salting, brining, curing, preserving fermenting.”

And his favourite dish on the current menu?

“At the moment it’s our Yorkshire venison with blackcurrants and celeriac – both of course grown in our kitchen garden.”

The festive season is over, payday seems like a lifetime away and there is often a sense of pressure to make big life changes at this time of the year.

And all of that is made worse by the fact it is still cold, dark, wet and miserable outside, with months to go until summer comes around.

So it is no surprise that Blue Monday – the ‘most depressing day of the year’ — falls in January.

Blue Monday usually falls on the third Monday of January, which this year is the 17th.

It appears to have originated in 2005 after a press release from Sky Travel used an equation to calculate the dreaded date.

So what should we do this year to beat those Blue Monday blues?

Harrogate life coach Lisa Duffield, owner of the Lisa Duffield Centre, has four tips.

1 Comparison is the thief of joy

“I wanted to share a little insight I have found within the clients I work with.

“Individuals that are suffering from what is branded the ‘January blues’ are all so focused on comparison.

“Comparison of this month to last month, this year to last year…

“You and your family’s goals or plans, compared to the family next door, or the family who you spend all your time watching on Instagram that you will never meet. And from this insight I bring you my first pill-free prescription to beat the case of January blues.

“Comparison is the single biggest waste of your time.

“Next time you find yourself comparing yourself to others or your life to others etc. just stop take a breath and if you insist on comparing yourself at all, think about you, how far have you come, what have you learned since yesterday, last year or even an hour ago.”

Harrogate life coach, Lisa Duffield.

2 Make realistic goals

“January blues can also shine through goal setting and unrealistic expectations.

“For some reason many of us believe that when the clock strikes 12 on January 1, you change into a new person, fitter, healthier, wealthier.

“Old traditions even show that we wish our first foot “all the wealth, health and happiness” for the New Year. While this is very kind, it does not mean that you have to become an overnight fitness fad and a self-made billionaire.

“Here comes the second tip, make realistic goals that you know you are able to achieve.

“You may have a big dream and that is amazing, but break it down into incremental chunks.

“Make smaller goals that you know will get to. They could be ‘eat more green veg’ or ‘move for an extra 30 minutes per day’, rather than ‘complete a bodybuilding competition and win in three months’.”

• Four wellness retreats in the Harrogate district to re-energise mind, body and soul
• The Malcolm Neesam Harrogate History Walks: The Heart of Harrogate Town Walk

3 Surround yourself with positivity

“Spend time with those who make you happy.

“Over Christmas many of us spend a lot of time with family and friends, we make the effort to go and see relatives that we haven’t seen since the year previous, or we say Merry Christmas to people in the street and smile.

“This makes us happy because we have also made others feel happy. Why stop?

“You can still spend time with ones you love and you can still engage with people in the street. A simple good morning or hello will work wonders.”

4 Try something new

“Last but not least. We’ve all heard it. ‘Insanity is doing the same thing repeatedly and expecting different results’.

“It’s time to try something new.

“If you are looking for a different result in 2022 and maybe you are feeling a little deflated, step out of your comfort zone and try something new.

“You will be surprised the paths this teeny act can lead to, you meet new people, learn and experience new things.”

4 ways to cheer yourself up on Blue Monday – by Nina Meads

1 Go for a walk

Nidd Gorge, is one of the many scenic walks that explore nature in the Harrogate district.

In the Harrogate district, we are fortunate enough to be surrounded by stunning countryside. We really are spoilt for choice and personal favourites are Thruscross Reservoir, Nidd Gorge and Hookstone Wood. You also can’t beat a walk around the grounds at Fountains Abbey or Knaresborough waterside.

So lace up those walking boots and head out into the great outdoors. Fresh air and being amongst nature will boost your mood.

If you’re at work, grab a coffee and go for a stroll on your lunch break.

2 Pamper yourself

Rudding Park Spa.

If you want to really spoil yourself, book into Harrogate’s Turkish Baths or enjoy a spa session at Rudding Park, Grantley Hall or Swinton Park.

If money or time is tight, nothing beats a good bath and a book.

3 Do some exercise and practice mindfulness at a Festival of Wellbeing in Harrogate

A ‘festival of wellbeing’ is being held in Harrogate.

While it’s not taking place on Blue Monday itself, OneWellness, in Mowbray Square, is hosting a second Festival of Wellbeing on Saturday, January 15, to help boost mental health.

The free festival from 9am until 4pm, which is being run in association with Mind Harrogate, Sweaty Betty and Hustle & Co, will offer a range of fitness, nutrition and health classes and talks.

From mindfulness and wellbeing, relax and de-stress yoga, to Pilates, barre, and dance cardio classes, the wellbeing experts at OneWellness have tailored each lesson to suit everyone and help boost physical fitness levels whilst increasing positive wellbeing.

4 Meet a friend for a cuppa and cake

Betty’s Harrogate.

The Harrogate district has some of the best coffee shops and tearooms in the country, including lots of amazing independents and the famous Betty’s.

Arrange to meet a friend for a catch-up and lots of laughs. After all, laughter is good for the soul. Oh and don’t forget the cake. That’s essential.

January can be a pretty depressing month.

Our finances have usually taken a hit thanks to Christmas, we feel run-down due to the impact the festive season has had on our nutrition and sleep and the cold, gloomy days don’t help either.

Add to that the effect the pandemic has, and continues to have, on our mental health, it comes as no surprise some of us just want to lie down in a dark room and hibernate until spring.

If the past year has been a slog, these breaks focusing on nutrition, yoga and mindfulness in the Harrogate district can help restore balance, health and creativity.

It might not be the Alps, but Grantley Hall is set to bring a touch of “chalet chic” to the district with the launch of its new winter drinking and dining venue this weekend.

The luxury hotel, near Ripon, has transformed its summer marquee into a winter wonderland – complete with cozy blankets and sheepskins, twinkling lights, vintage skis and sledges and festive décor.

It is hoped Après at The Orchard will appeal to residents in the local area, rather than just hotel guests, who can combine it with a stroll around the stunning grounds.

Sarah Baines, Grantley Hall’s marketing manager, said:

We want people in the local community to feel like we have an open door and it’s not just an exclusive venue you can’t come and visit.”

Sneak peak

We were invited along for a sneak peak at the new Alpine-inspired winter retreat ahead of a glitzy après-ski night party on Saturday and its launch to the public on Sunday.

If you haven’t visited Grantley yet, it is definitely one for the list. The staff could not be more accommodating and it really is a stunning hotel.

The transformation from a whimsical summer escape to a snuggly winter retreat had just begun when I was shown into The Orchard, a sailcloth marquee located on the West Terrace, boasting sweeping views of the gardens.

The Orchard at Grantley Hall.

Due to an event taking place earlier in the week, the small team was tasked with decorating the venue in just two days. This is no mean feat as it’s a big space. For their sake, I was relieved to hear they didn’t have to cart the huge olive trees out of the marquee, but instead were going to adorn them with twinkling lights.

Up for the challenge

Although a lot of work is involved in the glitzy transformation, the enthusiastic staff were completely up for the challenge. I have no doubt it will look incredible for the glamorous launch party on Saturday, which has around 100 people on the guest list.

Sarah said:

“It’s all very exciting. The thought process for The Orchard was built on the back of al fresco dining, which came on the back of the pandemic.

“We just saw a real opportunity to create a more creative outdoor dining experience. You can just throw the sides open and walk out into the grounds.

“We had the conversation internally about what do we do about it in winter. The Orchard has got a following now and it’s a really nice space and is something we didn’t want to lose.

“This way we can run it all the way through the year.”

Visitors and hotel guests will be able to enjoy some real winter treats from an Alpine-inspired menu including boozy hot chocolates, warming cocktails, a traditional cheese fondue and tartiflette. There is also a melting Valrhona hot chocolate cake with malted milk chocolate sauce and homemade marshmallows on there, which is obviously first on my list.

Cheese fondue for two.

Sarah said:

“It’s a lot more casual than the rest of the hotel. We really do now have something for everyone.

“The menu is a real mix and it includes small plates, nibbles and flatbreads.

“You can splash out and go for it and make it a full celebration, or you can simply come for a flatbread and a coffee. You could even just come for drinks and have a couple of hot chocolates and a wander around the grounds.”

Since opening its doors in 2019, Grantley Hall has quickly earned a reputation as a top destination for the rich and famous.

It is a stately countryside stay, a glitzy resort, a wellness retreat and a foodie haven. And it is without doubt the place to be you want to show off on Instagram.

Read More: 

• Behind the scenes of Harrogate’s new £6m food hall
• Stray Foodie review: The Galphay Inn, Ripon

The 18th-century mansion, which has been dubbed by guests as “The Ritz of Ripon”, opened as a hotel after a £70m refurbishment.

It boasts 47 rooms, four restaurants, including one with a Michelin star, and 30 acres of sweeping wooded parkland and grounds.

Booking and opening hours

Après at The Orchard is open to the public from Sunday, November 7 until the end of March 2022.

The opening times are:

• Wednesday to Thursday: 5pm – 9pm
• Friday to Sunday: 12pm – 9pm

Bookings can be made online here, via email at dine@grantleyhall.co.uk or phone 01765 620070.