Killinghall, British, Modern Restaurant Guide

“You can’t go to Harrogate without a visit to this Mecca of traditional afternoon tea” – a “quintessentially English experience that is not to be missed”. The flagship of a family-owned business launched in 1919 and now with four other branches across North Yorkshire, it also serves breakfast and lunch which nod to founder Frederick Belmont’s Swiss origins with a menu including bircher muesli, Alpine macaroni and potato rösti – but it is the “heritage and great bakery” which pull in the crowds. Top Menu Tip – “great fat rascals and Yorkshire curd tarts”.

2021 Review: A “bustling” ambiance that “gives a lift to the spirits” is the chief plus-point of this brasserie offshoot of the ever-expanding London luminary. Even fans concede it’s “expensive for what it is”, and “could be said to be a little formulaic”, while a couple of other reporters noted meals that were positively bad.

Attached to a luxurious spa hotel, this modern brasserie is open all day (with other options in the hotel being the more ambitious Horto, or afternoon tea in the Conservatory). One fan notes it as a good place for a relaxed business meal, but there is also the odd concern that its “good ambience can be let down by average results at excessive prices”.

2022 Review: This “lovely hotel” is so proud of its own produce that it named its main restaurant Horto, Latin for kitchen garden, and charged young head chef Callum Bowmer (who arrived for two weeks’ work experience in 2010 and never left) with the task of creating showcase menus from it. The resulting meals are “really enjoyable”.

“Chef Frances Atkins has found her mojo again at this lovely garden centre” near Harrogate – and her legion of fans, still mourning her 2020 departure from the legendary Yorke Arms, are thrilled: “I can’t believe how exciting it is to watch Frances Atkins in the open kitchen preparing my lunch!”. What you get is breakfast, lunch, tea and occasionally supper of “Michelin-quality food in interesting combinations, using quality ingredients, but without the pretensions of a star”. It’s “a simple, clean and tidy venue”, “peaceful and efficient, with a good ambience” – “this is how you run a restaurant”.