Thursday, 20 February 2020
Byland Abbey this evening . It is an English Heritage site just 15- 20 minutes walk from here or as Jack would say 5 fields away . There is a public right of way passing halfway down our drive ,but you can get through our fields to it if you prefer and probably see some deer on the way . It is free to enter..
Saturday, 15 February 2020
Friday, 7 February 2020
New top class chef on the block - ADAM JACKSON at The FEVERSHAM ARMS
Delighted to say there is now another place we can suggest to guests to go to eat. It is in the Weathervane Restaurant at the Feversham Arms in Helmsley. Adam Jackson is now head chef there and his food is amazing.
I have know Adam a long long time .Firstly when he was head chef at the Black Swan in Oldstead where he got a Michelin star for his food. More recently he has returned from the bright lights of York to take the Feversham Arms to another level .
I was very honoured when he made time to attend the Ryedale Business Awards last week when I announced this great talent was in the area had arrived. It had all been very secretive up until only a few days before.
I went along last night with two friends, Mary who drink Prosecco, Tracy who has a liking for Vodka and Cranberry ..I must try that it was a new one to me and as I was driving I stuck to tap water.
A 2 or 3 course a la carte menu . Chef Jackson certainly worked incredibly hard to keep all 36 diners happy. Nearly a full restaurant on a freezing evening yes it was 0 degrees when we later ventured out into the late night air. Please note it was only freezing outside and I had a prime view of everyone cooing and oohhing over their food as I was sat with my back to the wall with a good view of the room.
To start not just bread homemade of course with my favourite of favourites marmite butter and a sea salted version too but a cup of the finest lightest french onion soup I have ever drank . would be pot washer for a week to learn how to make this. I have ever drank . It also came with little balls the finest of choux filled with whipped goats cheese
There is a very detailed version of this blog written up on our FACEBOOK PAGE - JACK PECKITT/ANNA LUPTON if you wish to read it more deeply . I will say what I choose I couldn't have bettered .Sea Trout with hispi, wasabi and apple to start -that was my favourite , my main course was Cod, loveage, ratte potatoes and potted shrimps with the latter catching my eye to make the difficult decision a little easier to know which course to chose. Topped off with Chocolate ,blood orange and pecan.
Mary and Tracy had the beef which they said they had never tasted beef like it .
We were given extra surprises in store along the way as nice places do . You know it is a "nice "place when you finish with a cheese board with not only has orchard chutneys, crackers and walnut and treacle bread but honey and walnut on one of 
cheese as well . 
I have know Adam a long long time .Firstly when he was head chef at the Black Swan in Oldstead where he got a Michelin star for his food. More recently he has returned from the bright lights of York to take the Feversham Arms to another level .
I was very honoured when he made time to attend the Ryedale Business Awards last week when I announced this great talent was in the area had arrived. It had all been very secretive up until only a few days before.
I went along last night with two friends, Mary who drink Prosecco, Tracy who has a liking for Vodka and Cranberry ..I must try that it was a new one to me and as I was driving I stuck to tap water.
A 2 or 3 course a la carte menu . Chef Jackson certainly worked incredibly hard to keep all 36 diners happy. Nearly a full restaurant on a freezing evening yes it was 0 degrees when we later ventured out into the late night air. Please note it was only freezing outside and I had a prime view of everyone cooing and oohhing over their food as I was sat with my back to the wall with a good view of the room.
To start not just bread homemade of course with my favourite of favourites marmite butter and a sea salted version too but a cup of the finest lightest french onion soup I have ever drank . would be pot washer for a week to learn how to make this. I have ever drank . It also came with little balls the finest of choux filled with whipped goats cheese
There is a very detailed version of this blog written up on our FACEBOOK PAGE - JACK PECKITT/ANNA LUPTON if you wish to read it more deeply . I will say what I choose I couldn't have bettered .Sea Trout with hispi, wasabi and apple to start -that was my favourite , my main course was Cod, loveage, ratte potatoes and potted shrimps with the latter catching my eye to make the difficult decision a little easier to know which course to chose. Topped off with Chocolate ,blood orange and pecan.
Mary and Tracy had the beef which they said they had never tasted beef like it .
We were given extra surprises in store along the way as nice places do . You know it is a "nice "place when you finish with a cheese board with not only has orchard chutneys, crackers and walnut and treacle bread but honey and walnut on one of cheese as well .
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