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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Late spring is the most beautiful time of year at Swinton Park, with the rhododendrons and azaleas in glorious, full bloom in the parkland and the first young vegetables coming up in our Walled Garden. Enjoy these to full advantage at our Garden Lunches and Garden Design Days, or our Estate Produce Lunches – starting a Celebration of Asparagus from 13th May. Our Deerhouse Lunches and Dinners are also running throughout the summer, including a new Barbecue Cook & Lunch course to polish up your grilling skills.