A well-known Harrogate pub is reopening this weekend a month after it closed for a major refurbishment.
When the Pine Marten, on Otley Road near RHS Harlow Carr, closed its doors in September it had a classic country pub look but it now has a much more modern, glamorous feel.
The pub has introduced a revamped menu inspired from ideas across the globe.
Head Chef Tim Chapman, who has been with the pub for six years, still oversees the food, which now also includes a dedicated vegan menu.
Some customer favourite features, like the three open fireplaces, have been retained but the whole venue has been transformed from top to bottom.
The Pine Marten building dates back to the 1820s when it was the original home of Robert Wigglesworth, who created the world’s largest telescope at the time.
The spiced coconut curry in the foreground with a plant based burger in the background.
General manager Richard Tate, who has over 30 years’ experience in the hospitality sector, said:
“I’m delighted with the makeover at the Pine Marten – we’ve retained customer favourite features while revamping the entire place, and it looks absolutely stunning.
“This marks a new chapter for the Pine Marten – my fantastic team and I can’t wait to see guests coming through the doors!”
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How family holidays in Italy inspired spectacular pasta restaurant’s menu
This article is sponsored by Pranzo Italian.
Yorkshire chef Marco Greco’s fondest childhood memories are of family summer holidays in Calabria, Southern Italy.
From the age of 4, every morning, up in the mountains, he and his sister would stand on chairs to help his Grandmother, ‘Nonna’, make traditional hand rolled fresh pasta on a rickety table with a red checked tablecloth.
While they played at the beach, Nonna would make a fresh tomato sauce for lunch to go with the pasta.
It’s Marco’s love of traditional pasta – and these nostalgic memories – that inspired him to open Pranzo Italian in Ilkley and now Harrogate. It’s a modern restaurant specialising in pasta, handmade every morning.
“Pasta’s always been my thing. A lot of Italian restaurants in Harrogate do similar things, but I wanted to do my own thing which is a bit different.
“I really wanted to focus on the pleasures of having a nice big bowl of fresh pasta and a glass of red wine with your family.
“I have what I like to call a ‘modern pasta menu’. It’s a small menu, but it really puts fresh, homemade pasta front and centre.”
So what makes fresh, handmade pasta so much more superior?
“Fresh pasta has a unique texture and flavour, especially the kind of pasta we make in Calabria. The recipe we use is very simple, and doesn’t use egg, just flour and water. When you’re eating something that’s been made fresh that morning, there’s nothing better.”
After opening in Ilkley in 2018, Harrogate was always top of Marco’s list for another restaurant. He signed the lease for the Cold Bath Road site during the first lockdown, and Pranzo Harrogate opened in October last year.
Marco says he’s been “very lucky” to have amazing support from locals in the town. But with a menu as delicious as Pranzo’s, it’s not hard to see why.
Although there are only about a dozen items, it ticks every box – with creamy, meaty, seafood and veggie options. Arancini appetisers are made on site, with fillings ranging from mushroom, truffle and gorgonzola to crab with lemon aioli.
A favourite from the pasta menu is the Calabrian nduja spicy sausage pasta in white wine, spinach and cream – paired with bigoli pasta, a kind of thick spaghetti.
Seafood fans can sample the lobster ravioli, in a lobster and parsley sauce that offers a uniquely creamy and sweet flavour. From the dessert menu, the grappa tiramisu is not to be missed.
There’s also an extensive wine list from around the world, and a unique cocktail menu – the After Eight espresso martini is not to missed.
For Marco, it’s all about respecting the traditions and creating a family atmosphere:
“It all started with my Nonna, and now it’s what I do best, and it’s what I love. I learned a lot from my Nonna, and now I teach my son Antonio to make fresh pasta the same way. I just want everyone to share my love of fresh pasta – and make my Nonna proud”.