Judges Hotel, the North Yorkshire establishment named Country House Hotel of the Year by the 2018 Good Hotel Guide, has launched a new menu designed to combine fine dining with some traditional favourites and local ingredients.
The new menu, which the four-star hotel hopes will be a hit with local as well as hotel guests, will be available in Judges’ Conservatory Restaurant, known for its contemporary British cuisine. Its range of starters includes hand-picked Whitby crab meat with apple, curry granola, coriander and radish, an exciting ham hock, guinea fowl and foie gras ballotine, along with high-end staples like hand-dived scallops and seared wood pigeon.
Head Chef Scott Papprill’s new selection of main courses features rump and breast of Yorkshire Dales lamb, Himayalyan salt aged fillet of beef, and rare breed Middlewhite pork belly, alongside a selection of steaks from beef reared at Neasham Grange Farm near Darlington.
Desserts at the 2AA Rosette Restaurant include modern takes on classics like lemongrass crème brûlée with spiced tropical fruits, ginger snap, almond and honey baklava with textures of peach, alongside timeless favourites like sticky toffee pudding, and a selection of home-made ice creams.
Judges Hotel General Manager Tim Howard said: “The philosophy behind our new menu is that while we want to provide the best to visitors, this would mean very little without looking after our local customers too. We are very proud of the food we serve and are always delighted to welcome regular and new customers from the North Yorkshire and Teesside communities.”
Head Chef Scott Papprill said: “Our new menu combines some classic ideas and concepts, with some of the best ingredients available, including fillets of beef aged in Himalayan salt. Trends change and tastes evolve, but customers always demand the highest quality, which is what we deliver.”