Rudding Park Archives - Page 3 of 6

Harrogate’s Rudding Park expansion approved

Councillors have approved plans by Rudding Park Hotel and Spa near Harrogate to a build a new golf clubhouse, family hub and four tennis courts and reinstate a walled garden.

North Yorkshire Council’s strategic planning committee met in Northallerton this morning to consider the application, which the resort said will result in an additional 75 full-time jobs and lead to an extra £14.3 million being spent in the local area every year.

Planning documents said the current clubhouse was originally built as a temporary facility but had outgrown its useful life and “considerably discredits the course”.

The new two-storey building will include swimming pools, restaurants, a gym and changing rooms.

How the new clubhouse will look.

Another visual of the new clubhouse.

Simon Mackaness, owner of Rudding Park, told councillors the scheme would secure the future of the business.

He said:

“As owners, this application presents our family’s commitment to securing the long-term future of the site. The plans have been subject to much discussion with officers and consultees. It presents a unique opportunity to build on our past successes and provide high-quality facilities.”

The buildings will be constructed to the BREEAM ‘excellent’ environmental standard to put them in the top 10% of new buildings in the country.

Andy Brown, the Green Party councillor for Aire Valley, praised the scheme’s eco credentials.

He said:

“All too often we see developers pay lip service to biodiversity, sustainability and good design. I looked at this with a critical eye on those issues and was happy with what I saw.”

Green belt concerns

Rudding Park is a sprawling 300-acre estate three miles south of Harrogate. But because it sits on green belt land, planning policy only permits development in “very special circumstances”.

Neil Swannick, the Labour councillor for Whitby Streonshalh, said the positives did not outweigh the harm of building on the green belt.

He said:

“The economic benefits for the area are substantial, I recognise that, but will I support the building of a county club on the green belt? No, I won’t.”

However, Andrew Lee, the Conservatives and Independents group councillor for Appleton Roebuck and Church Fenton, argued the strict tests for building on green belt had been met.

He said:

“Yes, it’s in the green built but Rudding Park is an important local site and they’ve demonstrated a commitment to sustainable development.

“The economic benefits mean more jobs for the local area, a £14m additional boost to local economy and securing the site for future generations and users. Taking all those things into account, I’m comfortable that the impact on the green built has been sufficiently mitigated.”

Councillors voted to approve the application with conditions by 12 votes to 1.

Business Breakfast: Women in business networking group returns to Harrogate

A networking group aimed at business women in Harrogate is set to return this month.

Harrogate Ladies Who Latte was launched in February and has so far signed up 100 members.

Now, the group is set to return with a meeting at the Lilypad restaurant, King’s Road, at 9.30am on September 13.

The group is free to attend and is open to all women in employment or running their own business.

Business consultant Sarah Shaw, who founded Ladies Who Latte with Carol Beeley, said:

“We’ve had an incredible response so far, and it’s wonderful to hear some of the fantastic outcomes from connections made in the group.

“We can’t wait to get going again and would love to see new faces alongside our current members.”

For more information on the meeting, visit the Ladies Who Latte website here.

Rudding Park partners with Harrogate lighting company

Rudding Park has announced a partnership with a Harrogate-based lighting company ahead of the Christmas period.

The hotel and spa has partnered with Lights4fun to help enhance the estate with festive lighting and illuminations.

The company will set up a “Follow the Christmas Stars” experience, which will allow guests to discover stars adorning the trees and glistening golden rings during the night time.

Nicola Cook, head of marketing at Rudding Park, said;

“We always strive to enhance our guest experience, so this year we are delighted to be collaborating with our friends at Lights4Fun whose talented creative team are helping illuminate a series of outdoor spaces to inspire magical and unforgettable moments.”

Major expansion of Rudding Park recommended for approval

Council officers have recommended councillors approve an expansion of Rudding Park Hotel and Spa to create a new golfing clubhouse, family hub, tennis courts and the reinstatement of a walled garden.

Rudding Park is a luxury tourist destination on a sprawling 300-acre estate three miles south of Harrogate.

Planning documents say that its current clubhouse was originally built as a temporary facility but has now outgrown its useful life and “considerably discredits the course”.

The new building would be spread over two storeys and also would feature swimming pools, restaurants, a gym and changing rooms.

A replacement family hub would also be built to include a creche, softplay area and swimming pool.

Masterplan of the renovations as proposed by Rudding Park.

A walled garden was converted into a caravan park in the 1970s but would be reinstated.

Four new tennis courts and a pavilion are also proposed as part of the plans.

According to planning documents, the improvements will result in an additional 75 full time jobs and will lead to an extra £14.3 million being spent in the local area every year.

Documents state:

“Over the last 50 years, Rudding Park has become the standard bearer for quality hospitality in Harrogate, and positions Harrogate as a UK wide and international tourist destination. The owners have made consistent and intentional decisions to design and build the highest quality amenities and experiences for Harrogate, the North and the UK. With no exception.

“The vision is to create the UK’s best independent luxury resort and, to do this, the resort requires a new club house, redeveloped family facilities and additional sports amenities.

“To remain the jewel in the crown for Harrogate tourism, Rudding Park must develop these high-quality fitness, sports, leisure and recreational spaces to complement the hotel, spa and house and the legacy of the last 50 years’ development.”

The application will be decided by councillors who sit on North Yorkshire Council’s strategic planning committee in Northallerton on Tuesday (September 12) rather than those on the Harrogate & Knaresborough planning committee.

Yemi’s Food Stories: A visit to Rudding Park’s kitchen garden

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.

If you are looking for recommendations for a place to go for a special occasion, spa or golf days or an amazing meal, Rudding Park hotel always makes the list and quite often is at the top of the list. It’s the reason my 49th birthday celebration was there.

Multi award winning Rudding Park, set amongst 300 acres of beautiful landscaped gardens and woodland with stunning sculptural pieces, is one of the most beautiful hotels in Harrogate offering 90 stylish bedrooms, award winning spa, three AA Rosette Horto Restaurant, and two AA Rosette Clocktower Restaurant, kitchen garden, gym, private cinema, golf course and events venue.

With a Best Fine Dining Restaurant amongst its many awards, I was intrigued by the kitchen garden, which plays a key role in making great dishes happen.

Horto Restaurant offers contemporary fine dining using ingredients from Rudding Park Kitchen Garden with the menu prescribed by nature, the creativity of the chef and the skill of the gardener.

Spending the day with Emma Pugh, kitchen gardener, was eye opening. I was impressed by the pivot from her previous career as a physiotherapist to becoming a gardener, from lifting limbs to lifting plant pots and helping them to grow or recover. Her passion for nurturing and growing things shone through.

Working closely with the chefs, the gardeners influence their dishes by supplying them with in-season produces or growing new plants for fresh ideas and they reward their hard work by creating stunning dishes for the guests who enjoy the results of this collaboration.

There was so much to learn about the different plants that were in season with my mind blown by many varieties of produces that are out there. There were plants that Emma was still learning about and some she was growing for the first time.

I loved tasting the different plants to identify the flavours, notes and coming up with ideas on how they might be used for a sweet or savoury dish with some drawing raised eyebrows and different facial expressions from Emma.

Yemi and Emma exploring the kitchen garden

I discovered Orach which reminded me of Swiss chard but with a slightly salty taste, and can be used to replace spinach in recipes or stuffed like cabbage leaves. I love cooking coarsely blended red peppers, onions, chilli and garlic with olive oil and seasonings until all the water is evaporated and the sauce is well fried releasing all the oils before adding my spinach.

Spinach releases a lot of water when cooked so to reduce this, I rub the leaves with some coarse sea salt to draw out the moisture before rinsing and squeezing out the juices. Orach would work really well in this recipe.

I was introduced to ying-yang beans, and red and green borlotti beans which I had only ever seen the canned versions before.

Sweet Sicily was an interesting herb to taste with the seeds, leaves, flowers, and roots all edible. The young leaves would bring a fresh taste to a salad and can be added to sauces whilst the root can be used as a sweetener. The flavour profile reminded me of fennel, anise seed and liquorice.

This plant would make for a nourishing cup of tea with health properties that are said to help with asthma, breathing problems, digestion issues, cough, chest and throat infections and urinary tract infections.

Sea Kale and Okahijiki (land sea weed) were plants that I had never used before and found them eye-opening. Okahijiki is often used for sushi, and can be added to a salad to introduce pops of saltiness and it would pair well with fish and white meat. I would suggest adding them to sauces just before serving so the crisp texture is retained. I reckon the pops of light saltiness they provide would provide contrast and relief from overly rich and sweet sauces.

I love showcasing colours in my food and cooking with chillies and peppers in many of my sweet and savoury dishes so I was particularly excited to see Hungarian black and purple peppers. I will definitely attempt to grow some of these to elevate the colour and flavour profiles of my dishes.

I left Rudding Kitchen Garden with my head full of new ideas for sweet and savoury dishes, herbs and garnishes. From blue Kuri squashes, butterfly sorrel, purple sage, blackcurrant sage and apple marigold which I think would make great dessert flavours to the weird and wacky looking ice plant.

Nature and great produces inspire chefs to curate new, exciting and delicious menus creating award winning dining experiences. This and so much more is what is waiting for you at Rudding Park hotel.

Next week, I will be writing about my day at Betty’s Cookery School.

I’m also checking out Samira Effa’s new menu at Bar & Restaurant EightyEight at Grantley Hall and going behind the scenes at Dutch Barn Orchard Vodka, so look out for these posts in the coming weeks.

Yemi’s Food Stories: Memorable weddings with Blossom Tree Cake Company

It was love at ‘hello’ when Kean Ong opened the door to the Harrogate-based kitchen design studio which immediately transported me into a timeless, elegant, classic and stunning space that set the perfect scene for what was to come.

Kean grew up in Malaysia and worked in Singapore as a chef before relocating to the UK where he continued to hone his skills working in pan Asian, French and modern European kitchens including the Marriot Group, where he discovered a love and passion for pastry.

Picking up a best-in-year award for the advanced diploma in culinary arts patisserie and confectionary at Westminster Kingsway College was the beginning of a truly amazing career at some of London’s finest restaurants including Albert Roux’s The Brasserie at Sofitel St James, Quo Vadis in Soho, Inamo at Wardour Street and St James near Piccadilly.

At Blossom Tree Cake Company He is half of a brilliant duo with Stephen, who I can only describe as the heartwarming ‘behind the scenes yet keeping the show on the road’ main man, and Kean credits Stephen for being a key enabler to their success story.

The name Blossom Tree was inspired by a tree in their front garden and the oriental influences of Kean’s background.

Despite having had an enviable career, Kean says making wedding cakes is what he loves the most. He considers being a part of a couple’s big day a privilege that he pays back by creating the most beautiful, elegant, contemporary and delicious cakes to match their important occasion.

He makes cakes that look as good as they taste on the inside and he wants couples to look back years later still happy with their timeless cake design.

As a food lover, Kean is driven by passion and quality which have translated into him making quality, ethical and traceability choices including growing his own fruits and herbs and moving from fresh flowers to hand crafting life-like flowers for his cakes.

The flavours in his cakes are created using the freshest ingredients, with every element homemade, minimal use of food colouring and the cakes are infused with his signature syrups that keep them moist and light without being overly sweet.

For the tasting, Kean made me three flavours including a new one which he will be unveiling for the next wedding season.

The Chocolate Salted-Caramel cake was a delight with the lightest chocolate sponge perfectly balanced with the salted caramel buttercream. As a non-chocolate cake lover, I was an easy convert by the delicate flavour which didn’t smack me in the face with chocolate.

Kean explained that he kept the flavour light because people would have been eating all day and wouldn’t want a cake that is heavy or overly sweet.

Yemi and Kean Ong with some of his creations

I moved on to the most popular flavour of Passion Fruit curd, Vanilla buttercream and White Chocolate sponge and could immediately see why this is popular, with most couples asking for a layer. The passion fruit curd was sublime cutting through the white chocolate sponge making me want to go for yet another bite.

My favourite all time cake remains a well made Victoria sponge cake and the new flavour that I tasted took it to another level. We are often told the classics are classic for a reason and should be untouched, but I counter that by saying sometimes a classic needs a facelift in the hands of a craftsman.

That’s exactly what Kean has done with his twist on this well loved classic featuring quintessentially British ingredients, capturing the smells of summer and champagne.

Each flavour was the front runner until I tasted the next one; I left without being able to decide my favourite but I remain partial to his latest creation.

Kean puts his heart and soul into his work; his artistic flair, skill, experience and training as a pastry chef was rewarded with four Guild of Fine Food Great Taste Awards in 2022 for his Elderflower & Blackcurrant, Raspberry velvet, zesty Lime, and Pistachio & Plum flavours.

Another three awards were added in 2023 for Zesty lemon, Chocolate & Cherry and Lychee, Raspberry & Rose flavours.

Blossom Tree Cake Company’s creations have been featured in many magazines and is the preferred partner for many venues including Goldsborough Hall, Grantley Hall, Ripley Castle and Rudding Park in Harrogate.

Bookings are taken a year in advance with tastings done over the winter period. Tailored consultations result in your wedding cake complimenting and being a talking point on your big day.

With a warm welcome, cakes that look like artworks and creatively delicious flavour profiles, I left Blossom Tree Cakes still in love and armed with tips and inspirations to take my own baking to the next level. Kudos to this dynamic duo.

How to get around Harrogate during the Great Yorkshire Show

This story is sponsored by Harrogate BID.

Anyone needing to get around Harrogate and the surrounding areas is being advised to plan ahead this week.

Tens of thousands of visitors are expected at the Great Yorkshire Show across its four days, and there will be changes on some routes to accommodate the additional traffic.

North Yorkshire Council’s highways area manager, Melisa Burnham, said:

“We work closely with the Yorkshire Agricultural Society, its traffic management company and National Highways to agree a traffic management plan.

“We always ensure that roadworks on the main routes are kept to a minimum, with only emergency work permitted. Highways officers will monitor traffic on the routes and are available should they need to support the traffic management company.

“Whilst every effort is made to ensure that traffic flows efficiently, visitors to Harrogate should expect delays at peak times and plan their journeys accordingly.”

Here is your handy guide to the key points to remember from Tuesday, July 11 to Friday, July 15 – whether or not you’re going to the show.

Roads

A661 Wetherby Road: one way westbound from the Kestrel roundabout to Rudding Lane from 6.30am on each day of the show. This reverses in the afternoon from 2pm until 8pm, taking traffic away from the showground. If traffic eases earlier, the one-way system may be taken down before then.

A658: One way inbound towards the showground from Thistle Hill near Knaresborough to the Kestrel roundabout, from 6.30am for the mornings only. No one-way system during the afternoon.

B6164: Traffic arriving from the north via the A1(M) will be directed off at junction 46, before going through Kirk Deighton and on to North Deighton on the B6164. It will then turn right onto the A661 near Spofforth and follow the road to the showground.

A59 Skipton Road: Show visitors will be directed from the Curious Cow roundabout onto the B6161 to Beckwithshaw, where they will turn onto the B6162 Otley Road.

Parking

Traffic approaching from the west and north will follow the ‘blue zone’ directions to the car parks via Hookstone Drive.

Those coming from the east via the A661 will be directed down Rudding Lane into the ‘green zone’ car parks.

Traffic arriving from the south will follow ‘brown zone’ directions along the A658 towards Rudding Lane and into the car parks from there.

Public transport

A free shuttle bus operates every 10 minutes from the bus station in central Harrogate to the white gate at the showground. It begins at 7.20am and runs until 7pm.

Passengers arriving in Harrogate by train will be able to catch the shuttle bus. Those arriving at Hornbeam Park can follow a signposted walking route to the showground gates.

Walking and cycling

Pedestrians can follow signs from Hornbeam Park to the showground.

There is secure cycle parking at the blue and white gates for people arriving on two wheels.

Hotels in Harrogate district jump on rising ‘ecotherapy’ trend

In the past few weeks, three local hotels have opened new outdoor spa experiences to customers.

Swinton Estate, Grantley Hall and Rudding Park are hoping to attract guests with the promise of ‘reconnecting with nature’.

In June, Swinton Estate offered up a new wild swimming experience in its private lake at the heart of the hotel’s grounds.

A week later Grantley Hall opened a ‘Nordic spa garden’ complete with outdoor ice baths and a sauna for immersion therapy.

Gillian McGraffin, spa and wellness manager at Grantley Hall’s Three Graces Spa, said:

“With the increasing trend of cold-water immersion therapy making more noise in the wellness space recently, we knew that we wanted to offer guests something new that had many incredible health benefits.”

Shortly after Grantley announced this new spa addition, Rudding Park opened a woodland spring bathing experience, equipped with mineral-enriched freshwater tubs.

Sarah Johnson, head of the hotel’s spa, said:

“Woodland spring bathing is a wonderful way to relax; the stillness of the water promotes a sense of calm, heightening the connection with nature.

“Offering guests something new and embracing our natural environment is really important.”

All three additions demonstrate the increasingly popularity of outdoor spa and wellness experiences – often referred to under the broader term of ‘ecotherapy’.

It encompasses a number of therapies and practices which promote interactions with nature as valuable tools for improving psychological and physiological health.

The demand for outdoor spa experiences has grown significantly since covid.

According to data collected by the People and Nature Survey last year, nearly half of adults in England spent more time outdoors than they did before the pandemic. Meanwhile, 39% also said that after the pandemic, nature and wildlife had become more important than ever to their well-being

Commenting on the trend, Ms Johnson told the Stray Ferret:

“The popularity of embracing the outdoors to boost well-being shows no sign of slowing down.”

Yemi’s Food Stories: My highlights of the Harrogate Food and Drink Festival

Summer is always agog with loads of food festivals and I was looking forward to the Harrogate Food and Drink Festival this year. It’s always exciting to see the range of local artisan products from charcuteries, honeys, chilli jams, chutneys, balsamic vinegars to different bakes and cakes.

I got to sample salt from Yorkshire Sea Salt company and was privileged to get my hands on one of their upcoming products. The salt was quite intense in flavour and a little goes a long way; the texture is perfect for crumbling between fingers, adding to salt grinders or used as a finishing salt. Richard explained their process and how it differs from other companies’ processes. I found someone who was as passionate about salt as I am.

I tasted some incredible balsamic vinegars – original flavour, white balsamic, pomegranate balsamic and apple balsamic – and I could immediately see how they could elevate marinades, salad dressings or be used to finish roasted vegetables.

Highlights from the two day event included the food demonstrations by various chefs including Scott Masey from Leeds Cookery School, Stephanie Moon from All Things Food, Owen Diaram from MasterChef UK 2023, Whaheed Rojan from Round Table Dining, Babna from Babna’s Patisserie, Norman Musa who is a chef, author and TV host, award winning Bobby Geetha from Fleur in Leeds and I get to throw myself into that mix as I did a demo on the Saturday.

What I love most about the demonstrations is the diverse and eclectic range of dishes from summer spring rolls celebrating the produces from Rudding Park Hotel Gardens by Stephanie, surprising Asian prawn noodle dish from Bobby, spicy Malaysian curry from Norman, cooking with whole chicken and chicken curry from Scott, Turmeric rice, Massaman Curry and Salmon rolled in seaweed dish from Whaheed, Mongolian sweet chilli chicken with sticky Jasmine rice from Owen and my Nigerian Jollof rice, fried plantain and Salmon with a red sauce.

The dishes were a celebration of flavours and cultures with surprising twists.

Desserts included Brioche soaked in berries from Steph and show stopping Paris-Brest, a French dessert made from choux pastry and praline flavoured cream from Babna. She created two flavours including the traditional hazel nut and almond version and a more modern one with pistachios and rose petals.

Taking part in the demo gave me an opportunity to talk about some incredible spices that aren’t commonly used such as Grains of Selim and Grains of Paradise.

Grains of Selim known by many names including African pepper, Negro pepper, Guinea pepper is from the seeds of the shrub Xylopia aethiopica and it has a musky flavour. This is toasted to release the aromas and features in Nigerian Jollof rice, pepper soup and other stews.

Yemi’s demo dish – Jollof rice, fried plantain and pepper sauce

Grains of paradise is an aromatic spice originating from West Africa with notes of cardamom, coriander, citrus, ginger, nutmeg and juniper rolled into one. It looks like black peppercorns but the more complex flavour means it is versatile for both sweet and savoury dishes.

My other highlight was connecting with fellow chefs and foodies whose passions for their crafts have resulted in change of careers, training and competing at the highest levels whilst still being really grounded.

I made some new friends and I can’t wait for next year’s event.

In the meantime, I look forward to sharing some of the recipes, new food ideas and my Jollof rice recipe with you in the coming months.

From left – chef Norman Musa, Babna from Babna’s patisserie, Yemi, and Scot Massey from Leeds School of Cookery at the back.

Rudding Park unveils golf and country club renovation plan

Rudding Park Hotel and Spa in Harrogate has unveiled plans to renovate its golf and country club and restore its walled garden.

The hotel has drawn up the plans with planning consultants, Carter Jonas, as part of a refurbishment of its estate.

They include proposals to replace the current golf club, upgrade its family hub and the creation of outdoor tennis courts and a pavilion.

It would also see the county’s first five-star country club created.

The plans also seek to restore the estate’s walled garden.

Masterplan of the renovations as proposed by Rudding Park.

Designs for the renovation were unveiled at a consultation event at Rudding Park on Friday (February 23).

Sarah Cox, partner at Carter Jonas, said:

“We are keen to show that you have owners here who are keen to invest in the site.”

She added that the move to restore the site would also see 10,000 trees planted and three wetland areas created.

The consultants estimate that the proposals could generate an economic benefit of £14 million a year to Harrogate and create 75 new jobs.

In its proposals, Rudding Park said:

“Over the last 50 years, Rudding Park has become the standard bearer for quality hospitality in Harrogate, and positions Harrogate as a UK wide and international tourist destination.

“To build on that legacy the business must evolve.”

An outline planning application will be submitted to Harrogate Borough Council later this month.

You can find out more information on the plans at Rudding Park here.

Rudding Park installs 12 new electric vehicle charging points

Rudding Park in Harrogate has commissioned 12 new electric vehicle charging points as part of a £50,000 investment.

The charging points will be available to the public and will be powered from the Rudding Park Energy Centre.

The hotel and spa teamed up with Yorkshire-based Utley-EV in order to design and install the facilities.

Managers at the hotel and spa said they intend to increase the number of charging points at the site in order to accommodate drivers of electric vehicles.

Matthew Mackaness, Rudding Park director said:

“As a responsible business it is vital we do our bit and ensure the environment is at the heart of all business decisions.

“The way to give people confidence to switch to electric is to increase the provision of chargers across the district.

“We are therefore delighted to welcome Harrogate residents and visitors to use our EV chargers.”

Mr Mackaness added that the charging points can be activated on a “tap and go” basis, rather than drivers requiring a mobile app to use the facilities.

Meanwhile, Adam Utley, director Utley-EV said:

“As an independent local business like Rudding Park, we are pleased to support them with their EV charge point design and installation roll out and look forward to working with them in the future.”

Green belt concerns

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Roads

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Public transport

Walking and cycling

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