Killinghall, the large village near Harrogate with little to offer visitors, is having a moment.
A Tesco Express opened today on the site of the former Three Horseshoes pub on Ripon Road. Tomorrow, an 80-seat cafe offering food cooked by a Michelin-starred chef will open a short stroll down the road at Daleside Nurseries.
On April 8, the Old Spring Well at the other end of the village will re-open as The Curious Cow of Harrogate, promising a high-end dining experience.
Finally it seems people may have a reason to visit Killinghall other than to view new houses.
Large plants grown in hothouses are a prominent design feature.
Plants to buy and eat
The creation of Paradise Cafe has particularly caught the imagination because it fuses two successful local businesses on one site.
Daleside Nurseries has been operating in the village since 1958; Frances Atkins, Roger Olive and John Tullett forged a formidable reputation for food 20 years ago at the Yorke Arms at Ramsgill, where Ms Atkins became the first British female chef to win a Michelin star in 2003.
For 18 months the trio operated out of a van in the Daleside car park, which seemed as incongruous as seeing Ronaldo having a kickabout on The Stray.
But finally the long-planned 80-seat cafe is ready to welcome its first customers.
Situated at the rear of the nursery, the cafe has a light and airy modern feel, with large plants grown in hothouses liberally dotted around. The plants, like the art on the walls, are for sale.
The chef’s table at Paradise Cafe.
The cafe will open from 9am to 5pm six days a week and on Friday evenings.
An outdoor area overlooking the lake outside the café is due to open later this year, catering for another 80 people.
Main courses from £14 to £20
On arrival, diners are able to sit at the chef’s table directly opposite the kitchen and watch the food being prepared.
As for the menu, it includes several small plates for starters, main courses, sandwiches made with home-made bread, pastries and pudding.
Main courses include limed and ginger seared scallops, Swiss potato cake, artichoke and apple for £14, crispy duck pancake, crunchy greens and red orange gel for £15 and dry-aged Yorkshire beef steak, baked stuffed garlic potato, crisp leaf and aubergine relish for £20.
A scallops dish
Ms Atkins says the menu will change frequently but the idea is to combine plant-based food with produce from local farmers. Local cheeses will be sold at a later date.
“This is what we perceive as being healthy food, full of flavour, made with great ingredients.
“We want people to be relaxed. It’s not about how great we are. It’s about how great the food is.”
Chefs Frances Atkins and Roger Olive in the kitchen.
Stuart Townsend, managing director of Daleside, said this was the biggest improvement in Daleside’s 64-year history.
“It broadens our offering. I love growing good quality plants and Frances and her team enjoy serving good quality food so it seems the perfect fit.
“People expect more from nurseries and garden centres these days. We want to grow top quality plants and we want to sell top quality food.”
