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.
As we bask in the sunshine of high summer, the Swinton Estate and Yorkshire Dales provide a heavenly venue for walking, cycling and riding. Closer to home, the Walled Garden is brimming over with soft fruit and young vegetables, providing delicious ingredients for our Garden Lunches and Estate Produce Lunches.
The darkening leaves on the turret remind us that Autumn is coming, but also herald the coming of game, wild mushrooms and other seasonal treats.