Peter Howarth unveils first menus as Head Chef at Hipping Hall
The menus echo Peter’s humble, understated and playful nature and are inspired by the fields, farms, hedgerows and coastline that surround the restaurant with rooms
• Ex-Devonshire Arms head chef is joined by two former sous chefs at new post
• Early 2022 will see Hipping Hall offer The Stables, five bedrooms with lounge and dining room available for exclusive hire, complete with dining experiences from Peter and his brigade
Peter Howarth, one of the UK’s finest chefs with an extensive career working within many of the country’s most prominent Michelin starred hotel restaurants, has arrived at Hipping Hall as head chef. Combining his love for British produce, remarkable culinary training and international influences, Peter has unveiled his first collection of menus for the restaurant with rooms.
Peter seeks to combine the principles of ‘purity, simplicity and freshness’ to the dishes he creates, using local and seasonal ingredients to deliver an exceptional dining experience fuelled by flavour.
Two tasting menus are available for both hotel guests and non-residents to choose from each evening; either eight or four courses priced at £90 and £60 respectively. Each dish is a reflection of the restaurant’s unique location on the borders of Yorkshire, Lancashire and Cumbria, and features local produce underpinned by global flavours.
Example plates include:
Native lobster, sesame, red pepper, caviar; Roasted John Dory, sardine, bacon, razor clam; Gressingham duck, five spice, carrot, sloe; Lancashire suckling pig, leek, Mrs Kirkham’s, cep; Eshton Herdwick lamb, haslet; and hotpot; and Plum, meringue, bergamot, yoghurt. Snacks are also presented on arrival and an optional cheeseboard featuring local varieties features too.
Peter has created a more succinct dining offering for lunch, available each week from Friday to Sunday.
The menu offers guests the chance to enjoy a selection of dishes from the dinner menu, as well as some new plates including: Lakeland dexter beef, short rib, turnip, parsley; and Poached lemon sole, heritage potato, smoked mussels, bacon.
Speaking of the menus, Peter Howarth says, “I have gained huge amounts of inspiration from thesurrounding three counties throughout my career, and it’s brilliant to now be working more closely with local artisans and continuing to raise the profile of the produce available here. I’m thrilled too, to have brought Tom and Ben with me from The Devonshire Arms – they both fell in love with the restaurant with rooms and the local area, and are brimming with enthusiasm and excitement for their next chapter at Hipping Hall.”
Accompanying the restaurant are 15 beautifully appointed bedrooms split across the main house, the cottage and the recently renovated stables, each providing the perfect retreat post lunch or dinner.
Early 2022 will see the five bedrooms in the stables as well as the adjacent lounge and dining room available to book exclusively, including an equisite dinner hosted by Peter and his team and providing the ultimate location for a celebration next year. More to follow on this.
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