Samuel’s Restaurant, Swinton Park Hotel

Simon Crannage, Head Chef at Samuel’s Restaurant, Swinton Park’s AA rosette Restaurant is a huge fan of game and this is clear from his menu.

The emphasis in the restaurant menu is on seasonal and local produce inspired by fruit, vegetables and herbs grown in the hotel’s four acre walled garden – the largest hotel kitchen garden in the UK. The hotel is also surrounded by a 20,000 acre estate stretching from the River Ure in Wensleydale up onto the moorland Dales and estate venison, rabbit, smoked trout and game are a few examples of the local ingredients sourced from it.

Swinton Park is the ancestral home of the Cunliffe-Lister family and is set in 200 acres of parkland, lakes and gardens. The castle is surrounded by the family estate in which guests have access to rivers, reservoirs, moorland and dales.

Swinton Park's commitment to cutting food miles and carbon emissions and reducing power consumption, following the restoration of its walled garden, the installation of a carbon-neutral wood-chip boiler and an eco-friendly laundry, has been recognised at a national level.

Simon’s current menu at Samuels contains the following delicious game dishes:

Breast of Pigeon with Foie Gras, Roasted Almonds and Chocolate Loin of Rabbit with Yorkshire Ham, Confit Leg and Burnt Orange, Couscous, Young Vegetables
Swinton Grouse, Maple Roasted Carrot, Bread Sauce, Truffled Cabbage, Estate Mushrooms
Roast Estate Venison, Pink Fir Potato, Garden Vegetables, Bramble’s Liquorice

For further information on Swinton Park or Samuel’s Restaurant (link opens in a new browser window).