The story
Samuel’s at Swinton Park in Masham anchors its modern British menu to the surrounding countryside. The brasserie operates on a strict Estate to Plate principle, drawing proteins and produce directly from Swinton’s own grounds and nearby Yorkshire farms. Guests dine with unobstructed sightlines across the deer park. This geographic advantage shapes every course before it leaves the pass.
A four acre kitchen garden supplies more than sixty varieties of fruit, herbs and vegetables throughout the growing season. Chefs walk directly from the service area into the beds to harvest ingredients while they are still fresh. The kitchen favours Modern British cooking that adapts familiar regional foundations. Seasonal vegetables take centre stage alongside locally sourced meats.
The kitchen maintains an AA Two Rosette standard for culinary excellence, reflecting consistent execution across changing seasonal offerings. Dinner service highlights thoughtfully adapted British classics that rely on precise technique rather than excessive garnishes. Private gatherings can be accommodated inside Adam’s Folly. Even the morning spread follows this disciplined approach to local produce and refined preparation.
Recognition
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