11 Welcome to Yorkshire staff made redundant

Nearly half of the total number of staff at Welcome to Yorkshire have been made redundant after the organisation was placed into administration.

Rob Adamson, Michael Kienlen and Daryl Warwick of Armstrong Watson LLP were appointed joint administrators of the troubled tourism body earlier this month.

The move followed “increasingly challenging” financial circumstances for Welcome to Yorkshire, which faced “a task of securing sufficient funding”, according to chairman Sir Peter Box CBE.

In a statement, the administrators said that 11 staff had now been made redundant with 12 retained.

The statement added:

“Welcome to Yorkshire had a number of ongoing projects at the time it was placed into administration.

“The joint administrators are currently engaging with the various stakeholders to determine whether these projects can continue in the short-term whilst they seek to establish whether a buyer can be sought for the business and assets.

“Whilst this process is ongoing, the business is operating using a reduced workforce. Regrettably 11 employees were made redundant on Tuesday with the remaining 12 members of staff currently being retained.

“The joint administrators are aware that Welcome to Yorkshire has a large membership base and the subscription position will be reviewed in the coming days. The joint administrators have been advised that all advance subscriptions were held separately by Welcome to Yorkshire. All relevant parties will be contacted in due course.

“Unfortunately a number of events that were due to take place in the coming weeks will now be cancelled – affected parties will be contacted as soon as possible.”

Controversy and cash flow problems

Administration followed a troubled few years for Welcome to Yorkshire.

In September, James Mason resigned as chief executive and the body had to approach local councils to help bail it out financially during the covid pandemic in 2020.

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Harrogate Borough Council and North Yorkshire County Council gave Welcome to Yorkshire £31,000 and £290,000 respectively to plug its £1.4 million funding gap.

The body also had to take out a £500,000 loan in September 2019 from North Yorkshire County Council to keep it afloat.

In March 2019 there was controversy when former boss, Sir Gary Verity, resigned on health grounds. He later faced allegations of bullying and inappropriately claiming expenses, which he denied.

Two inquiries carried out after Sir Gary’s resignation cost the tourism body £482,500.

Harrogate lodges lead bid to make Freemasons TikTok famous

It is an ancient organisation shrouded in mystery, which conjures up images of aprons, arcane symbols and secret handshakes.

However, in an effort to bring the fraternity into the modern era and attract younger members, Freemasons in Yorkshire are attempting to become TikTok famous.

The Province of Yorkshire West Riding has posted two videos on its new account – @wrfreemasons – including a take on the staircase scene from Titanic, set to Celine Dion’s My Heart Will Go On.

@wrfreemasons

If you would like to know more about Freemasonry in Yorkshire, West Riding, visit http://wrprovince.org.uk #freemasons #brotherhood #fraternity

♬ My Heart Will Go On (Love Theme from “Titanic”) – Céline Dion

The second is a TikTok of the famous Masonic aprons, described as “a badge of honour” being packed into a suitcase, with the caption ‘Freemasons wear aprons’. This is set to the track Run, by Becky Hill and Galantis.

@wrfreemasons

Freemasons wear aprons. #freemasons #fraternity #brotherhood #community #clothing #Yorkshire

♬ Run – Becky Hill & Galantis

Both have been filmed by member of Harrogate’s Harlow Lodge David Simister.

He said:

“Obviously we are a secret society, but we are hoping to open it up to a new, younger audience on TikTok.”

Harrogate’s Royal Hall to feature in next video

A third TikTok video which will be a take on the Kingsman movies – complete with bowler hats – is set to be filmed outside Harrogate’s Royal Hall on Saturday.

It follows the launch of a video on the The Province of Yorkshire West Riding’s website last month, which throws light on what Freemasonry is all about.

The film features a number of Freemasons, including a university undergraduate, retired firefighter, former soldier and a financial consultant, explaining what enticed them to join.

It also shows the splendour of a Masonic ceremony, the charitable side of the organisation and, more importantly, the diversity of its members from so many different walks of life and social backgrounds.

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Based on the old West Riding of Yorkshire, the Province has more than 5,000 members and over 180 individual Lodges, and covers an area from Sheffield in the south, to Ripon in the north, Goole in the east and across to High Bentham in the west.

Five lodges in Harrogate

There are five individual lodges in Harrogate, with around 400 members who meet at the Masonic Hall on Station Avenue.

James Newman, who will become the Province’s most senior member at a ceremony held in Harrogate next month, said:

“Freemasonry in Yorkshire dates back well over 200 hundred years and, in a nutshell, it is about making good men better.

“Our members range in age from those in their late teens and early twenties to those who are in their nineties and older and they hail from many different professions, ethnic backgrounds and religions.’’

Mr Newman said charity was at the heart of Freemasonry, with the Province of Yorkshire giving more than £200,000 to a variety of local causes each year, including schools, hospices, youth organisations and community groups.

New restaurant to open at former Bistrot Pierre site in Harrogate

A new restaurant celebrating “exceptional British produce” is set to open at the former Le Bistrot Pierre site in Harrogate this month.

Work is underway to transform the building into Samsons restaurant and bar, dubbed a “vibrant yet elegant dining and drinking destination”.

The spacious unit on Cheltenham Parade has remained empty since July 2020 after Le Bistrot Pierre became one of the first restaurant casualties of the pandemic.

Managing director Mark Morris said:

“I am thrilled to bring the people of Harrogate and the surrounding area a unique drink and dining location in the heart of the town.”

The team behind Samsons includes executive chef Josh Whitehead, who is known for his work with the Harewood Food and Drink Project. He was also a semi-finalist on MasterChef: The Professionals 2016. Andy Castle, who was head chef at the Ox Club, Leeds, is also involved.

No opening date has been announced yet.

Roof garden

It aims to be the first carbon-neutral restaurant in the UK. This includes plans to launch a full roof garden with a wild flower meadow and bee hives next year.

The ‘design-led’ restaurant, which will offer an all-day dining space with plush booth seating, will have space for up to 182 guests across the main restaurant and bar, as well as a snug room for private wine-tasting.

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Samsons is currently recruiting staff, with a job advertisement for various positions stating:

“Samsons is unique, reflecting its heritage and location, but founded on the core values and principles. Sustainability, provenance, seasonality and traceability shines through.

“We will be striving to be the best restaurant in Harrogate.”

The empty premises were due to be occupied by Tomahawk Steakhouse, however the restaurant chain is now planning to move into Solita Food Hall’s space on Parliament Street, which closed last year after just six months.

The steakhouse had planned to open in January, but with the change of location it is now planning to launch in April.

The site was also formerly Jamie Oliver’s restaurant.

Indoor and outdoor half-term family fun across the district

Half-term is almost upon us and the February break can often be one of the trickier holidays to navigate when it comes to keeping the kids entertained.

The weather isn’t always the kindest and it is still too early to bribe them with Easter eggs – even if they did arrive in shops on Boxing Day.

Fortunately there are lots of activities being planned in the Harrogate district, so parents can escape relatively unscathed.

We have put together a list of activities to do with the kids this half-term.

Harrogate Indoor Funfair – February 21-27

Always a popular one with families in the area, the indoor funfair is back at the Yorkshire Event Centre at Harrogate’s Great Yorkshire Showground.

With rides and inflatables for all ages, the event offers all the fun of the fair under one roof – perfect if you need to escape the unpredictable February weather.

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Morning sessions run from 10am until 1pm and afternoon sessions from 2pm until 5pm. For the first time, there will also be two 6pm-9pm sessions on the Friday and Saturday evenings.

Tickets on the door will be limited. Book online to avoid disappointment.

Online tickets are £10.99 for unlimited rides per session and can be purchased here.

Fountains Abbey, Ripon – February 19 – February 27

For those little explorers who love being outdoors, a number of activities are taking place at Fountains Abbey.

Children can pull on their wellies and spend a full day exploring, running and playing.

Families will be able to plant their own snowdrop to take home from 11am-1pm on February 19, 21, and 23 and the weekend of 26 and 27.

They can also grab a ‘spring-go’ activity sheet to take with them on their adventures, spotting signs of spring – as they go!

For a full list of half-term events click here.

Birchfield Farm, Summerbridge

This year the popular attraction, set in the stunning Nidderdale countryside, is opening earlier than usual.

Visit the farm this spring and say hello to all the expectant ewes in the barns ready to give birth. If you are lucky, you may even see a lamb being born.

The farmers will be on hand to answer any questions and tell you more about the animals.

For little animal lovers, as well as sheep, there are also piglets, goats, ponies, guinea pigs and donkeys.

After working up an appetite, enjoy a homemade ice cream at the farm’s café – it’s never too cold!

No booking is required and the farm is open from 10am-4pm

Admission is £5 for adults and children – under twos are free.

Stockeld Park, near Wetherby – February 19-27

The ever-popular family attraction is holding a ‘Talking Animals Week’ over half-term.

Visitors can channel their inner Doctor Dolittle to work out the answers to the Enchanted Forest quiz, by listening to the animals.
Ice-skating and the giant maze will be open too, along with the five adventure playgrounds.
There is also a brand new panto featuring Farmer Foster and his animals,
Book tickets here.

Our Planet Your World, across the Harrogate district – February 21-February 26

Two life-size kangaroo impersonators will arrive in Harrogate.

A robotic polar bear and an 18-metre whale are among the attractions travelling round the district as part of an environment-themed week of free events.

Visit Harrogate, Harrogate Borough Council’s tourism body, has organised the week of events named ‘Our Planet, Your World’, to offer activities for families with an over-arching message of protecting the environment.

The events are as follows:

Monday, February 21

Boroughbridge Library, storytelling sessions

10am-1pm

Tuesday, February 22

Masham Town Hall, sea-theme crafting activity

11am-4pm

Wednesday, February 23

Ripon Market Square, animatronic polar bear, interactive art sculpture, face painting, craft activities for children and live music.

11am-4pm

Thursday, February 24

Harrogate’s Valley Gardens

11am-4pm

Friday, February 25

Pateley Bridge play area, environmentally-themed crafting activity for children

11am-4pm

Saturday, February 26

Knaresborough Castle Grounds, Boat About, crafting activity for children, face painting

11am-4pm

Organisers have said some activities are weather dependent so are asking visitors to follow the Visit Harrogate social media channels.

Harrogate ranked most expensive place in Yorkshire for first-time buyers

Harrogate has been ranked as the most expensive place for first time buyers in Yorkshire in a survey published today.

The survey shows homes in Harrogate typically cost £401,747 compared to the national average of £287,830.

With residents typically earning £34,634 a year, a couple who’d saved a 15 per cent deposit would need to borrow 4.93 times their salary for a mid-market home.

This ranks Harrogate as the 21st least affordable place in the UK in a list of 100 locations analysed by online mortgage broker Mojo Mortgages.

The top 20 most expensive towns and cities are all in or around the south of England, apart from Stratford-upon-Avon in 18th. Bath is the most expensive place, followed by Oxford and London.

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The survey ranks York (4.7), Wakefield (3.81) and Leeds (3.56) as the next least affordable locations in Yorkshire after Harrogate.

Hull is the UK’s most affordable location, with 2.03 of a couple’s average income multiple required, followed by Bradford (2.35) and Barnsley (2.59).

The full research is available here.

 

A Taste of Home: Grantley Hall’s Shaun Rankin and his triumphant return to North Yorkshire

I can still remember watching Shaun Rankin make his famous treacle tart on The Great British Menu in 2009.

I used to be a regular viewer of the BBC 2 series back in the day — and like Greg Wallace, I never forget a good pud.

So I was genuinely looking forward to meeting the Michelin Star chef, who has returned to his North Yorkshire roots at the helm of his eponymous restaurant at Grantley Hall.

I managed to get lost on my way to the Grade II listed luxury hotel, despite being there twice before. And using a sat nav. So we had a good laugh about my terrible sense of direction, before we sat down for a coffee in the dining room.

It was certainly an opulent backdrop for an interview. The sprawling estate on the outskirts of Ripon was established at the end of the 17th century, its Palladian-style mansion boasting a rich history having been home to lords and ladies and hosted countless society dinner dances. So the restaurant, which was once a ballroom, is obviously a grand affair. Definitely Bridgeton territory.

Shaun Rankin at Grantley Hall. Photograph: Jack Hardy.

Yorkshire lad

Born in Richmond, Shaun, who turns 50 in March, is a Yorkshire lad.

He knew from an early age that he wanted to be a chef, often cooking with his mother at home in County Durham, where he grew up.

He said:

“Every chef always says their mum was a good cook. And she was. She was a great baker. She was one of those ladies who cooked on a Sunday. I used to help her with her Sunday roasts and make Yorkshire puddings, mash the potatoes and all that kind of stuff at the age of 13 or 14.

“I used to help make scones, apple pies, mince pies and things like that. And those things were used at the beginning of the week. So Monday, Tuesday, Wednesday, all the bakery products were then used to feed you through the week.

“It was quite a simple upbringing. Mum and dad were divorced, so it was only mum that brought me and my brother up.”

At the age of 16, Shaun went to London to complete a three-year apprenticeship at the five-star May Fair, Ritz and Savoy hotels in London.

He said:

“I went to London as a bit of an escape. From the world of simple things really.

“It opened your eyes to luxury, to food, restaurants and the scene of hospitality. Things you’d never seen before in your life. Things you’d only seen on TV or read.

“That’s where I kind of cut my teeth.

“At that age I didn’t know what a Jerusalem artichoke looked like. So it was a learning curve from all aspects — it was life-changing.

” I liked the idea of cooking, so then from there it just became a passion.

“It just becomes your life. You get so enthralled in it all, that you just get carried away with it.”

After completing his apprenticeship, he returned to North Yorkshire in 1992 to work at one of the most prestigious restaurants in the UK at the time, the Black Bull in Moulton, near Richmond.

He said:

“That was a notorious fish restaurant, so I learned lots about fish, lobster, crabs, langoustines. All those really fab ingredients from the coastal areas.

“I was there for about two years and then the head chef said to me ‘it’s time to go’. So he found me a job in Jersey.”

Turning point

Shaun went on to spend much of his career in Jersey, eight years of which were dedicated to the Relais and Chateaux Hotel Longueville Manor. He opened his first restaurant as head chef, Bohemia in 2003, gaining a Michelin Star two years later.

In 2013, after nine years at Bohemia, the rising star went on to open the much-awaited Ormer in Jersey, winning a Michelin Star just four months later. In 2016 he opened its sister restaurant, Ormer Mayfair, bringing the tastes and produce of Jersey to London.

Fondly reminiscing about his time in Jersey, he said:

“That just opened my eyes again to what a different world we live in. Island life. I really fell in love with ingredients.

When you are island-locked, you start to understand exactly what is in abundance and what is sustainable and the carbon footprint of the produce that you use. You’ve got to be shipping in a lot of your meat protein because it’s unavailable on an island.

“But you understand the asparagus grower, the strawberry grower, the guy that grows the watercress, the Jersey Royal is phenomenal, all the vegetables that are grown on the island.

“So you really get a sense of community and you understand what goes into the produce and how hard it is to produce.

“That’s where the whole thing changed for me. As a 22-year-old it kind of clicked. And I knew this was the path, it’s all about ingredients, it’s all about respect for it and you need to try and bring this carbon footprint down.”

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Sustainability

And it is this sustainability approach that he has brought with him to Grantley Hall.

He said:

“The food philosophy has to be that produce is sourced from all around Yorkshire. Of course we go to the coast to get seafood and we go to Scotland to get shellfish, but 95 per cent of the time everything is from a 20 to 30 mile radius and that’s our platform.”

Shaun uses R&J farmers and butchers, from Kirkby Malzeard, and Farmison butchers, based in Ripon, to source meat.

He said:

“All the cattle is full breed and full carcass cut, so that means there is no wastage and that’s really important for us.”

Shaun also uses ingredients from the kitchen garden at Grantley, which supplies 70 per cent of the restaurant’s produce throughout the year.

He added:

“For the rest of it we forage. Things which are around us like rosehips, elderberries, elderflowers, pineapple weed. All these things that are around the areas and local to us. We use those and we create the platform for the dishes.”

Grantley Hall, Ripon

The restaurant is set within Ripon’s 17th century mansion, Grantley Hall. Photograph: Jack Hardy

In fact, if it’s not from the UK, it won’t make an appearance on the menu. This is something he takes a tough stance on.

He said:

“We don’t use olive oil, we use rapeseed oil, we use all of these substitutions all the way through. We don’t use or make pasta, because it’s not what we are.

“Everything is very traditional but reflected in a different modern cooking way and method.

“Hence the menu is called a Taste of Home.”

Taste of Home

And a taste of home it truly is. The current 10-course dining experience, which changes throughout the seasons, features dishes including Bread, Butter, Dripping and Beef Tea, which is bound to evoke memories of a traditional Yorkshire upbringing for many.

And of course the famous Treacle Tart and Clotted Cream makes an appearance.

Shaun said:

“It’s about what a taste of home means. It means that we remember nostalgic parts of our childhood and memories that take us back. It’s led by food and combinations of flavours and textures.

“We take all of the ingredients during the course of the spring and the summer and we will use them in their natural process, but will then savour them and will pickle them, ferment them or preserve them in some way so we can use them in the winter.

“We don’t use things like pineapple, mango or coconut, again we don’t use anything that isn’t from the UK.

“That’s a really strong message for us. For this sustainable carbon footprint approach to this restaurant.

“I’ve been flying this flag since I was 20 in Jersey, and now I am even more determined for it to be that way.

“As a chef, I’m also a teacher, so it’s important to teach my brigade – the chefs that work in the restaurant who are the next generation – that you don’t have to put a menu together with a load of avocados and tuna and passion fruit, pineapple and mangos.

“You can use what is here on the British island really resourcefully. Surely then that generation might change and then the carbon footprint shrinks even further.”

Venison Loin, Blackcurrant and Celeriac from Shaun Rankin’s Taste of Home menu at Grantley Hall.

Passion for design

Shaun said he actually ended up at Grantley Hall thanks to his passion for designing restaurants and concepts.

He said:

“I used to do a lot of consultancy creating and helping hotels and restaurants to achieve what they needed to achieve in London, Jersey and throughout the UK, sometimes even the South of France.”

Two years before Grantley Hall opened, he was introduced to Andrew McPherson, the general manager, and Richard Sykes, the managing director, and joined the team as a consultant, helping to put the concepts and designs together for all the restaurants, kitchens and food and beverage areas in the hotel.

Enjoying his time back in Yorkshire, he was then invited to take over the fine dining and was put in charge of designing the restaurant itself. This involved everything from the credenza units to the soft-closing, velvet-lined drawers, which prevent the clink of the silver-dipped Sheffield cutlery. It’s these little details that help to enhance the dining experience, which, when you are paying £130 per head, is perhaps to be expected.

Shaun said:

“We created everything. We bought the best linen, the best glassware, the best porcelain and crockery.

“Richard and the family honed in on all the local tradesman and materials and again, used everything, as much as possible, from around the Yorkshire area.”

Whisky Sours

Shaun now splits his time between Yorkshire and Jersey, where his two boys, Harry and Ethan, live with their mother.

He currently has a home in Ripon, but before that he lived in Ripley, near Harrogate.

So of course, I wanted to know where his favourite places to eat and drink were in the district.

He said:

“I spent a lot of time at the bar in The Ivy Harrogate drinking whisky sours. The bar is really nice.

“I love Oliver’s Pantry in Ripon. The breakfast is good there and they do a really good club sandwich.

“I go to Three’s a Crowd in Harrogate. I’ve had food a couple of times and it’s tasty. I’ve had Sunday lunch there. I love a roast dinner.”

In terms of what the future holds for Grantley, Shaun said he was looking forward to hopefully having a full year in service at the hotel, following two years of upheaval due to the pandemic.

‘World class’ ambitions

He said:

“Hopefully from now since we reopened, we will get one full year. We will get some momentum.

“We got the Michelin Star in January last year, and the thing about that is every day you need to polish it and keep and eye on it, because you never expect to hold it.

“The ambition for us is the second star in the next few years, so we have to work hard for that. We are constantly working on training and building the team.

“The thing about momentum in restaurants is the more you are open, the better the momentum is. It just becomes more natural and more fluid with everybody and the work, products and service become better. Constantly starting and stopping, you just lose the whole rhythm.

“We are focused on what we do here. The ambitions of Grantley Hall are still yet to be seen. It’s a long journey for Grantley Hall, and for us here and what we want to achieve.

“It really is a world class destination and we want to create a world class restaurant.”

Traditional methods

Shaun then took me on a brief tour of the kitchen – immaculate, unlike mine – which features the Chef’s Table. You can pull up a leather stool and have dinner in the place where the magic happens.

There is also a private dining room, The Dales Suite, which can seat up to 20 people, where you can celebrate special occasions like anniversaries, birthdays and weddings.

Shaun said:

The key message is what we cook here is for a reason. You don’t get fois gras here, you don’t get anything that comes out of France or Italy. Even down to the charcuterie. We brine our own pork collars and make our own hams.

“Everything is traditional, using old methods from the last 200 or 300 years. Salting, brining, curing, preserving fermenting.”

And his favourite dish on the current menu?

“At the moment it’s our Yorkshire venison with blackcurrants and celeriac – both of course grown in our kitchen garden.”

Harrogate MP silent after saying scrapping HS2 would ‘betray the north’

Harrogate and Knaresborough MP Andrew Jones has so far remained silent on the expected scrapping of plans to extend the HS2 line from Birmingham to Leeds.

The former rail minister has been a vocal advocate of the project. In February 2019, he said that it would be a “betrayal of the north” if it did not go ahead.

However, government sources briefed national media outlets over the weekend about the decision ahead of an expected announcement on Thursday.

Just two months ago Mr Jones reiterated his support for HS2 at the annual Transport for the North conference in Leeds. He said:

“I hope that we do not see any compromise on our desire for big investment in our infrastructure. We have failed spectacularly to invest enough in our infrastructure.

“This has meant it is now too expensive and too difficult to move people and goods around the country. So I do not support the argument that we need to abandon longer term infrastructure investment.”

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At a previous Transport for the North conference in February 2019, Mr Jones went further and criticised media outlets for reporting speculation over the future of the HS2 Birmingham to Leeds line.

“We have all probably seen some media reports claiming that the northern stages of HS2 might not be built. They are nonsense.

“HS2 was conceived, developed and is now being delivered as a national railway. But in particular to improve links for our area.

“So our commitment to the full network of HS2 is undiminished. To cancel anything would be a betrayal of the north.”

The Stray Ferret asked Mr Jones for his thoughts this morning. However, he did not reply to our request for comment by the time of publication.

Property Gold: Why is the Yorkshire property market so strong?

Property Gold is a monthly column written by independent property consultant, Alex Goldstein. With more than 17 years’ experience, Alex helps his clients to buy and sell residential property in some of the most desirable locations in Yorkshire and beyond. This month, Alex explains why the Yorkshire property market is so strong. 

The Yorkshire market has been on fire recently, with surging house prices, strong demand and there doesn’t seem to be any loss of appetite currently. So how did all this interest suddenly come to Yorkshire and what’s really going on?

During lockdown v3.0 earlier this year, people began planning ahead for what was going to be the brave new world. 9 to 5 jobs, daily commuting, being close to the head office were quickly cast aside, as buyers quickly changed their priorities to be centred around family life and associated lifestyle.

Whilst this philosophy had always been gently simmering for the last several years, it took the pandemic for companies to realise that they could have a fully functioning remote workforce and offer their staff the flexible working they had been pushing for. Equally they could now make substantial associated savings, which would prove beneficial when looking at slightly more uncertain times. A win-win situation you might say.

The lockdown provided time for people to stop, think and prioritise what they really wanted and as such, the property market remained relatively active during this time. As we exited lockdown, from day one, the market very quickly got straight back up to speed. Sellers and buyers were keen to make it happen and to create their new lives.

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The Chancellor then had what he felt a eureka moment about offering an SDLT holiday. Despite calls from the property industry saying not to do it as it would create other problems (and wasn’t required from the Yorkshire perspective), he proceeded. This sent an already strong market into intergalactic warp-drive. Never, in my 19-years of experience, has the market performed at such an astonishing pace.

Overlaying this, Yorkshire then grabbed the attention of the international buyers – either those who wanted to ‘come back home’ from abroad, or investors who saw a new property hotspot emerging and where yields were more favourable than the south. Leeds being back in the football premiership also helped their thinking.

London and home county based buyers also relocated to the area and the north-south price differential has been quickly closing.

The media obsession with our county then accelerated, with newspapers waxing lyrical about the lifestyle on offer and the television bosses offering up endless programmes with Yorkshire based themes, not to mention the Bank of England having an office in Leeds, Channel 4 and the BBC changing head offices, the list goes on…

The stars have well and truly aligned for Yorkshire – rarely has it been more fast paced. This is the start of our journey and time make sure you’re part of it!

If you have any comments or questions for Alex, please feel free to contact him on alex@alexgoldstein.co.uk

Five autumn Fountains Abbey and Studley Royal hidden gems not to be missed

This article is sponsored by the National Trust

The autumn colours make October and November a fantastic time to see the beautiful Fountains Abbey and Studley Royal in a whole new light.

Whether you’re looking for a family day out with the kids or a mid-week ramble with some friends, the National Trust and World Heritage Site has plenty to offer – including a few hidden gems you might not have noticed before.

Here are our five don’t-miss moments to look out for this autumn…

Fountains Mill

As well as being the oldest building on the estate, the Fountains Mill is also the oldest standing building in the care of the entire National Trust. Built to grind grain for the developing monastery, it survived the eventual closure of the abbey and continued to mill grain right up until 1927. In its long history, the building has been a monastic granary, a timber sawmill, a home for refugees, a mason’s workshop and a base for an innovative hydro electric generator. When you step inside, see if you can spot graffiti from centuries ago or see the splash of the mill wheel turning.

Green Man

Looking out from the east side of the abbey ruin is the green man. He’s a mysterious figure to see on an important religious building. It’s thought that it’s a nod to the older pagan faith and a connection to nature in the beautiful Skell Valley that the abbey sits in.

Surprise View

Surprise view (or ‘Anne Boleyn’s seat’ as it is sometimes called), has been one of the most popular spots for visitors to the water garden for centuries. Before the abbey ruin and Studley were united into one estate, the garden was cleverly designed to offer up a series of these famous “borrowed views” of the abbey. Standing in this spot, we can certainly understand why it would have been all too tempting to peek over the wall at the neighbours and not want to enjoy it for yourself!

Serpentine Tunnel

The Serpentine Tunnel was designed to give Georgian guests a gentle fright. It’s pitch black in the middle and still dark enough to be exciting today. Do you dare to try it for yourself? In autumn it’s even more spectacular, as when you emerge, you’ll see one of the most colourful views of Studley. Can you see the rainbow colours of the trees reflected into the Moon Ponds of the water garden?

Studley Deer Park

Autumn is an amazing time to visit the deer park, and see the 300 deer who live there as the annual rut gets underway. Listen out for the sounds of the stags roaring – it sounds almost like lions! Be sure to keep your distance and stay on the paths though, as you don’t want to be in the way when the bigger males clash antlers and start kicking in a bid to win the attention of the does.

Entrance to both Fountains Abbey and the Studley Royal Water Garden and deer park is free for National Trust and English Heritage members. For non-members, prices start from £17 for adults and £8.50 for children.

Behind the scenes of Harrogate’s new £6m food hall

If there’s one thing that Harrogate does incredibly well, it’s food and drink.

The district has some of the best producers in the country and there is no denying we are completely spoilt for choice when it comes to delicious Yorkshire fare.

So it comes as no surprise that excitement is ramping up for the launch of Harrogate’s huge new £6m food hall in Pannal, which overlooks the Crimple Valley.

The 48,000 sq ft building, which is simply called ‘Crimple‘, will include a butchery counter, an in-house bakery and patisserie, a floristry and a 160-seat restaurant.

Sustainability

And with a huge emphasis on sustainability, there are set to be some very quirky additions to the venue, including it’s own beehive and a reconditioned milk float, complete with milk on tap and refillable glass bottles.

Crimple has been owned by Graham Watson since 2013. With a personal investment of £4m for the construction, plus £2m for the fit-out, the business-owner has created the town’s latest foodie destination in a bid to showcase all the amazing produce the district has to offer.

The man tasked with getting the food hall up and running is general manager Chris Lidgitt, who gave me a sneak preview of the site.

He said:

“We want to be a destination site for North Yorkshire.

“We are proud of what we have done behind the scenes and we all know what it’s going to look like when it opens. We can’t wait to show off our hard work.

“Harrogate needs something like this.”

After two years of planning and more than a year of construction, the food hall is set to open its doors in the second week of November and will see more than 80 new jobs created.

Events space

If you have visited Crimple Valley before, you will be familiar with the antiques centre at the site. This has been completely knocked down and the food hall and restaurant has been built in its place. The garden centre will remain and the existing restaurant and terrace will become an events space.

An exterior computer-generated image of the new food hall.

The food hall’s timber-framed building, with its staggered roof, is eco-friendly and sustainable.

The striking design of the building makes reference to agricultural buildings through a series of interconnected barn-like forms.

A heat recovery system also provides all the hot water for the site and energy-saving refrigeration has been fitted.

Impressive

It certainly looks very swish when you drive past on Leeds Road and its even more impressive when you go inside.

When you first walk in, it’s impossible not to notice the sheer scale of the food hall.

Inside the new Crimple food hall.

The distinctive “saw tooth” roof makes it feel light and airy. The space will allow shoppers to move freely around a specially-designed layout, aimed at making it a relaxed and enjoyable foodie shopping experience.

More importantly the design of the roof allows for natural ventilation and hosts solar panels to feedback power to the grid. In addition, motorised windows keep the temperature constant without wasting electric on heating and cooling.

Butchery counter

One of the big draws will be a 12-metre-long butchery counter, which will have a selection of meats, including the more unusual T-bone and Tomahawk steaks and ox cheeks, as well as the usual cuts. It will also boast a glass-fronted dry-ageing meat fridge.

Chris, who has been in the food and drink industry for years and was a director at The Local Pantry, in nearby Pool, said:

“We will use the in-house butchery department and the produce from the store to supply the restaurant.

“A deli counter will offer cheese, which we are going to mature ourselves in a cheese maturation fridge – from three, six, 12 and 18-months-old.

“There will also be a quirky juice and coffee bar, offering fresh juices and smoothies, which will have a big ice well.

“There will be floristry and gifts, fresh fruit and veg and a bakery, where we will eventually make our own bread. Two bakers will bake in-house including cakes, tarts and patisserie items.

“There will also be a beehive in a sealed unit, which shoppers will be able to see. This will supply honey to sell in the store.”

Yorkshire producers

Food and drink from lots of local producers and independent producers from across Yorkshire will be on offer at Crimple. They will include Bracken Hill Fine Foods, Guppy’s Chocolates, Sawley Kitchen, The Yorkshire Pasta Company and The Original Baker. There will be meat from Robertshaw’s and bread from Cawa Bakery and Lancaster’s. Coffee will be supplied by Dark Woods Coffee.

There will also be food to go, including in-store produced ready meals, pizzas, and fresh fish, as well as a horticulture shop and a grain store.

Chris said:

“There’s a real emphasis on Yorkshire produce but also an emphasis on trying to be different.”

An interior computer-generated image of the new food hall.