Our menu reflects our ethos and our environment.

Sam Varley, chef and co-owner of this new neighbourhood restaurant in Helmsley, is delighted to be back in ‘God’s own country’. Born in a little Pennine Village in West Yorkshire, Sam and his family were  keen on producing, cooking, eating and endlessly discussing food. His holidays would be spent diving for scallops in Scotland or eating pulpo al la gallega (Galician style octopus) or chipirones (small squid) in Northern Spain.  

After University in Scotland, Sam departed to Australia for a job at Fitzrovia a restaurant  in the St. Kilda area of Melbourne, followed, upon his return to the UK with a role at Duck Soup in Soho. Whilst there he was offered the opportunity to lead the team at sister restaurant Raw Duck. After this, he went to Naughty Piglets in Brixton before his escape from the city led to work on the West Coast of Scotland and subsequently working with James Ferguson at the much-celebrated Kinneuchar Inn in Fife.

After that, Sam headed to his old stomping grounds in the North of England, to start his first business in Ryedale, North Yorkshire.

Joining Sam in the kitchen is Shane Leadley as head chef. Another Yorkshireman, Shane has returned home following stints in various restaurants across London, such as Sorella in Clapham, Lorne in Victoria and Noble Rot in soho. Shane shares Sam’s passion for sourcing quality local produce and cooks them with the care and attention they deserve.

Delicious, imaginative, food-from-scratch is paired with low-intervention wines served in an informal setting in the attractive market town of Helmsley. The wine list reflects the ethos of the food, and we choose from small independent growers who use minimal intervention practices, allowing full expression of the terroir.

Lunch is served Wednesday to Saturday, dinner Tuesday to Saturday

We are please to announce we have been included In the 2023 MICHELIN guide.