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 countryâ€™s brightest chefs. Simonâ€™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 restaurantâ€™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 hotelâ€™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 â€˜Chefs Tableâ€™ brand of stocks and sauces which are for sale in the hotel and cookery school.
There is a definite crispness inÂ the air now,Â heralding the arrivalÂ of game, wildÂ mushrooms and other Autumnal treats. While the weather is still perfect forÂ walking, cycling and ridingÂ it’s also a great time to enjoyÂ replenishing Spa treats and tempting gourmet indulgences, such as our Estate Lunch Menu – currently featuring grouse – orÂ our inspiring range of seasonalÂ cookery courses.