Nestled in the gateway to the Dales overlooking the historic Bolton Abbey estate you’ll find The Devonshire Arms – a superb hotel offering exceptional hospitality and sumptuous food and drink, including one of the best afternoon teas in Yorkshire. At the hotel’s fine dining Burlington Restaurant, stylish interiors take inspiration from the surroundings, featuring oil paintings of brooding Yorkshire scenes in ornate gilt frames. From the moment we were ushered into the highceilinged cocktail lounge for canapés and aperitifs we knew we were in for a treat.
We sampled the eight-course Taste of the Dales menu developed by head chef Paul Leonard. Each dish showcases an element of local produce – be it picked from the hotel’s walled kitchen gardens, reared on the Bolton Abbey estate or surrounding farms, or caught off the Yorkshire coast – paired with wine from the restaurant’s immense list, which is some 100 pages long.
We started with an amuse-bouche of Whitby crab with turnip and sea herbs, followed by juicy creel-caught langoustines imaginatively served with pork cheek and celeriac, drizzled with chicken stock to complete a surprising combination of flavours. Paul’s passion for local produce was evident throughout the experience, not least in the next course where flavoursome heritage carrot from the kitchen garden was topped with eel and a sprinkling of spiced seeds and curds. The accompanying crisp Australian riesling drew out the earthy elements of the dish beautifully. This was followed by freshly caught turbot draped beneath thin curls of black kale and dashed with soft mussels. Next came a hearty loin of rich Yorkshire venison complemented by a bold and luxurious Châteauneuf-du- Pape. The drama still had several acts to come, not least a selection of cheeses, each expertly described by a waiter whose knowledge and patter were an integral part of the dining experience. From the dizzying variety we were offered, we opted for the earthy Dale End from Whitby, the pungent Stichelton blue, creamy Baron Bigod Brie and – very best of all – the slightly sweet and fruity Beenleigh Roquefort. The stewed apples and Yorkshire skyr yoghurt which followed acted as a neat palate-cleanser before our evening concluded with delicate whipped sea buckthorn and strong coffees.
|Afternoon Tea Served:|
(booking is essential)