HOSPITALITY
PETER HOWARTH
UNVEILS FIRST MENUS AS
HEAD CHEF AT HIPPING HALL
eter Howarth , one of the UK ’ s finest chefs with an extensive career working within many of the country ’ s most prominent Michelin starred hotel restaurants , has arrived at Hipping Hall as head chef . Combining his love for British produce , remarkable culinary training and international influences , Peter has unveiled his first collection of menus for the restaurant with rooms .
Peter seeks to combine the principles of ‘ purity , simplicity and freshness ’ to the dishes he creates , using local and seasonal ingredients to deliver an exceptional dining experience fuelled by flavour .
Two tasting menus are available for both hotel guests and nonresidents to choose from each evening evening ; either eight or four courses priced at £ 90 and £ 60 respectively . Each dish is a reflection of the restaurant ’ s unique location on the borders of Yorkshire , Lancashire and Cumbria , and features local produce underpinned by global flavours . Example plates include : Native lobster , sesame , red pepper , caviar ; Roasted John Dory , sardine , bacon , razor clam ; Gressingham duck , five spice , carrot , sloe ; Lancashire suckling pig , leek , Mrs Kirkham ’ s , cep ; Eshton Herdwick lamb , haslet ; and hotpot ; and Plum , meringue , bergamot , yoghurt . Snacks are also presented on arrival and an optional cheeseboard featuring local varieties features too .
110 The Art of Luxury Issue 50 2022