How Stean Gorge is set to build 10 holiday cabins to entice more groups and families.
Currently the gorge, which has been a visitor attraction for more than 100 years, can only accomodate people prepared to camp.
Work is due to start in January 2022 on the first phase of the plan with construction set for completion in April 2022.
The first phase includes six of the cabins and a manager’s cabin.
The second phase can only start when Harrogate Borough Council is satisfied that trees planted as part of landscaping are mature enough not to be affected by more building works.
Read more:
- Station Gateway hit with second petition calling for project to be halted
- Free Harrogate buses every Sunday in January and February
It means that the remaining four cabins could be a few years away.
The cabins vary in size. The rustic lodges can sleep up to 10 people but there are also chalets with room for six or four people.
All of them will be built in a log cabin style on stilts with a covered veranda and a log burner inside. The centre is also looking at sourcing hot tubs for the cabins.
Abseiling at How Stean Gorge. Photo: Gerard Binks
Tony Liddy, the head of outdoor education and estates manager, told the Stray Ferret:
“We got a lot of stag dos and hen dos as well as families at How Stean Gorge. Unfortunately for a while now the closest group accomodation has been in Harrogate.
“We are keeping the campsite but that is not always for everyone. So these cabins are going to be a big step forward for the site. It’s very exciting.”
How Stean Gorge is also planning to bring back its Vista Bistro experience where people can dine in a restaurant sat over the drop. Currently it has two dates in the calendar, March 19 and April 2.
Glass bistro trial saves How Stean Gorge from cliff edgeThe owners of How Stean Gorge believe that their new bistro with glass walls and floor panels has saved the business.
Vista Bistro, set over an 80 feet drop, opened as a pilot project during the Eat Out to Help Out scheme. The trial went well so the owners have now confirmed that it will open again in the winter.
Coronavirus has been a particularly tough time for How Stean Gorge, which normally makes its money in the summer through its outdoor activities.
As it made no money this year, it will need to cover some of the losses in the winter for it to be financially viable. That’s where the Vista Bistro comes in.
Stan Beer, who owns How Stean Gorge with wife Anne, told the Stray Ferret that they have learned a lot through the trial this month:
“We have made plenty of changes since we opened and will make plenty more before we open the bistro again in the winter. We have had to change the business to make it more upmarket and bring in the big spenders. That is the only way we will be able to keep paying the staff wages.”
Read more:
It is a mostly positive story for How Stean Gorge – but the owners still face some difficult decisions in the future.
Mr Beer added that he expects occasionally to close when they are not taking in enough money – an unprecedented move for them.
Head chef Jowayne Marshall has joined the bistro after three years working at the Michelin-starred Yorke Arms under Frances Atkins.
Chef Jowyane Marshall at the Vista Bistro.
The 29-year-old moved to Yorkshire from Jamaica when he married his wife more than four years ago and hopes to bring some Jamaican flavour to the restaurant. He said on the opening:
Glass bistro opens to diners at How Stean Gorge“I’m always ambitious. There’s real opportunity here to carve a reputation and dining experience, meet customers and hear their feedback.
“The menu is small and simple, more gastro-pub. We’re keeping it simple with locally-sourced produce. Going forward, I’d love to achieve a rosette for the new bistro.”
A new bistro with glass wall and floor panels set over the How Stean Gorge has opened to diners – complete with an ambitious young chef.
The Vista Bistro is open for a pilot during the Eat Out to Help Out scheme until the end of August. The owners plan to reopen in the winter with a more permanent offer.
With just one sitting, the socially-distanced tables seat around 20 people per night. The team has track and trace in place and uses fog-in disinfectant.
Head chef Jowayne Marshall has joined the bistro after three years working at the Michelin-starred Yorke Arms under Frances Atkins.
Read more:
How Stean Gorge has been attracting visitors for more than 100 years and, in recent times, it has offered abseiling, caving and canoeing experiences.
This latest venture follows a tough year for the owners of How Stean Gorge. Stan Beer and his wife Anne said they needed to “think outside the box to survive”. Mr Beer said:
“Covid-19 hit us hard as bread and butter clients such as hen and stag dos, corporate training events and school trips closed. So we decided to think outside the box and do something differently to survive this.”
Sallie Verity is the front of house manager at the bistro.
Chef Marshall, 29, moved to Yorkshire from Jamaica when he married his wife more than four years ago and hopes to bring some Jamaican flavour to the restaurant. He said:
“I’m always ambitious. There’s real opportunity here to carve a reputation and dining experience, meet customers and hear their feedback. The menu is small and simple, more gastro-pub. We’re keeping it simple with locally-sourced produce. Going forward, I’d love to achieve a rosette for the new bistro.”
To view the menu and more detail visit the How Stean Gorge website.