Simon Crannage, executive chef at Swinton Park, moved back to Yorkshire in 2007 after 20 years working up and down the country with some of the country’s brightest chefs. Simon’s passion is game, which makes him the perfect choice of chef at Swinton Park where he can source all his ingredients locally. Estate venison, rabbit, fish and wild edible ingredients which all feature on the restaurant’s menu, will have been caught on the 20,000 acre estate also owned by the Cunliffe-Lister family.
His style is Modern British Cuisine which include a wide range of modern techniques and classical flavour pairing. The menu is seasonal and his inspiration comes from the fruit, vegetable and herbs that are grown in the hotel’s four acre walled garden. Simon also seeks out local food producers and champions the finest as food heroes in his regularly changing menus.
Some career highlights for Simon include scoring 8/10 in the Times, Giles Coren, design of food with cider for Bulmers Orchard Reserve, retaining three AA rosettes throughout his tenure at Swinton Park and running the Alfresco Walking Food Festival in the Swinton Estate parkland. Simon has also recently launched his own ‘Chefs Table’ brand of stocks and sauces which are for sale in the hotel and cookery school.
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The sun is shining and guests are out enjoying all the activities Swinton Park has to offer. Come and enjoy our Easter nature trail, admire the glorious spring flowers in the parkland and meet our birds of prey, or just relax and enjoy our spa treatments, gourmet food and luxury accommodation. Easter will also see our first Deerhouse Lunches and Dinners of 2014, including a new Barbecue Cook & Lunch course to polish up your grilling skills ready for summer.