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.
We are delighted to have received planning approval for our Country Club and Spa, which will include an indoor swimming pool with full spa and fitness facilities, as well as a 40-seat conservatory restaurant, coffee shop and Swinton Estate shop. Please see our press release for more information.
In the meantime, why not start the New Year with a new skin regime at our current spa, using our Thalgo’s fabulous treatments. For a treat to look forward to, why not book onto our exclusive Guest Chef Tables, commencing 11th April.