Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

I finally got a chance to visit Three’s A Crowd in Harrogate and for a weekday evening, the venue was buzzing with diners having a great time. People popped in for quick meals with friends and family; it was obvious the venue is popular with locals.

I started with Bonne Maman cocktail which had sea buckthorn – a new flavour for me – apple juice, lemon juice and strawberry jam. This was a delicious surprise with the slight bitter edge perfectly balancing the sweetness of the strawberry jam. This is definitely a mocktail to check out.

With two menus to choose from and the daily special which included beef wellington, crispy pork tonkatsu and Ramsden house made sausages with pomme puree, red onion gravy and bacon jam cabbage, there were enough options for all.

My starter was braised pork cheeks which was tender as can be, Bury black pudding, pearl barley stew and confit egg yolk with pickled shallots to cut through the dish.

This is a welcome autumn dish that is generously portioned with a good balance of richness, umami and sharpness from the rich dark sauce and pickled shallots which had some sweetness. The vegetables in the stew still had the right bite to them.

My main was the wild stone bass, chargrilled courgette, pickled mussels, fennel, and roast shellfish espuma. This dish had great smokiness to it that was reminiscent of cooking on open fire which I love. The char from the fish skin and courgette was beautiful; on the fish, you had the slightest bitterness and from the courgettes, you got the juices bursting with sweetness. The shellfish espuma was light and had the sweetness you would expect from it.

Wild stone bass, chargrilled courgette, pickled mussels, fennel, and roast shellfish espuma

This was a dish with character and imagination with the slow roasted caramelised tomatoes bringing in sweetness and tartness.

The lamb Henry would be right up the street of those who love classical cuisine with delicately sweet and juicy hispi cabbage, goats cheese croquettes with tang and crunchiness, rich dark sauce, smoky piquillo peppers and a sweet red pepper puree.

The lamb was tender with the fat well rendered and the exterior was crispy in a good way. The whole experience was reminiscent of eating a barbecue dish paired with classical flavours and techniques.

Dessert is meant to be the highlight of a meal as it is often the final and lingering memory the diner has and the saffron and wildflower honey crème brulee with malt crumble and Raspberry sorbet was a true highlight.

The sorbet was refreshing with malty notes that reminded me of the malt drinks of my childhood. I couldn’t resist sniffing the aroma of saffron coming from the crème brûlée and the taste of the wild flower honey could only be matched by the vibrant yellow colour. With a hint of bitterness, this is a dessert I can’t wait to eat again and attempt to recreate.

Saffron and wild honey creme brûlée

The restaurant features crowd pleasing menus such as fish and chips which was popular with diners and desserts including choux bun, sticky toffee puddings, panna cotta, chocolate mousse and cheese boards.

Three’s a Crowd was welcoming and I had a great time there. The manager on duty, Karol and his team offered prompt and friendly service and all hands were on deck as they made sure everyone was looked after.

Want a good value meal out? Restaurants across the Harrogate district will be offering discount deals this coming week, when Visit Harrogate Restaurant Week returns.   The deals run from Monday, October 9, to Sunday, October 15. 

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Many of us whip out the mint sauce for our lamb roast over Easter but if you are on the hunt for something extra special this year then these three Harrogate restaurants have got you covered.

Get your chops around these – some of our featured restaurants have a more traditional offering while others have used inspiration from cultures around the world for their own take.

Spice Culture: Patiala Shahi Lamb Chops

Shahi Jeera (Royal Cumin) flavoured lamb chops marinated with ginger, garlic, yoghurt, mace and cardamom.

Spice Culture marinates its lamb chops for more than eight hours before cooking them in the Indian Clay Oven (The Tandoor) at a very high temperature.

The chef then serves the sizzling lamb with a salad mix and mint yoghurt chutney. This popular dish is a winner with the chef’s own mix of special Indian spices which he blends and grinds in the kitchen.

This Shahi Jeera is Spice Culture’s best selling dish – a real customer favourite perfect all year round but particularly at Easter.

West Park: Slow Cooked Leg Of Spring Lamb

Served with Tomato, Mint & Pea Fricassee, Creamed Potato, Spinach, Lamb Sauce.

West Park Hotel’s Leg Of Lamb dish is part of its seasonal spring menu that helped win it the ‘Best Food Offer’ at The Publican Awards 2022.

Freshly made to order, the flavours of this mouthwatering lamb are enhanced by creamed potato and fresh spinach. This is the perfect spring dish.

Papa’s: Lamb Souvlaki

Onion, garlic, oregano and a touch of mint marinade with side salad.

Papa’s Lamb Skewers are a real taste sensation. The chef marinates them for hours in herbs and spices before chargrilling them for that signature smokey flavour.

Enjoy the skewers with flatbreads, Mediterranean salad, or any other their other authentic dishes. This is not a dish to be missed.

This article is sponsored by The West Park 

Visitors to Harrogate’s West Park can soon enjoy alfresco dining in a whole new style, in The Courtyard. The restaurant’s brand-new offering is open from Saturday 26 June.

Famed for its delicious seasonal menus and warm Yorkshire welcome, West Park already has a stellar reputation as one of Harrogate’s finest drinking and dining spots – but The Courtyard is set to take that status even further.

The contemporary and understated space sits under a retractable roof, allowing guests to soak up the sunshine or be protected from the unpredictable British elements. Along with bespoke heated seating and beautiful tiled flooring, The Courtyard features a living wall – perfect for visitors to capture their favourite moments on camera.

Food lovers can continue to enjoy West Park’s delectable cuisine. With a strong focus on championing local produce, the seasonal menus feature a delightful array of classic British and international dishes.

Guests at West Park are spoilt for choice, with flavoursome new dishes such as the Rump of Yorkshire Warrendale Wagyu Beef and the new Peppered Tuna Sashimi. Those looking for a lighter lunch may look towards light bites such as the Indian Spiced Pulled Chicken Wrap or Warm Goats Cheese & Roast Mediterranean Vegetables.

The Courtyard will also be home to a new bar, stocked with local and international ales, spirits and wines. West Park’s expertly crafted cocktails are available too – and they do not disappoint! The Rhubarb and Wild Berry Sour made with Slingsbury Rhubarb Gin and crème de mure, and the West Park Retreat made with Mount Gay Rum topped with caramel syrup are sure to crave those with a sweet tooth after a magnificent meal.

For those looking to enjoy an extended stay in Harrogate, West Park offers deluxe accommodation, with rooms boasting super king Hypnos beds and Nespresso coffee machines.

Speaking of the refurbishment, Anthony Blundell, West Park Hotel Commercial Manager said:

“The West Park Courtyard is going to be the most amazing alfresco space for our guests to drink fine wines, champagne, enjoy our fabulous cocktails and indulge in our delicious seasonal menu. We’re all so proud of our new space, nowhere else we know of has heated seats in the North of England, let alone Harrogate!”

You can now book your table at the West Park Courtyard.