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Yorkshire Life Luncheon - Raithwaite Estate, Whitby

PUBLISHED: 00:00 03 May 2018

Roast and braised Yorkshire lamb, pistachio crumb, black garlic, red wine jus

Roast and braised Yorkshire lamb, pistachio crumb, black garlic, red wine jus

Andy Bulmer

Ambitious plans for an all year round holiday retreat are still on the menu at Raithwaite estate.

Raithwaite Hall Raithwaite Hall

There was excitement in the air as Team Raithwaite prepared lunch for guests many of them arriving for the first time at the estate close to the sea at Sandsend near Whitby. Excitement because there was much to tell about new plans for the Raithwaite estate.

The table was set in the conservatory overlooking the gardens, with attentive staff at hand ready to seat guests for a meal prepared by head chef Paul Bellingham. He has been at Raithwaite for two years and says he wouldn’t be anywhere else. ‘The opportunities here are enormous and it is exciting to be part of that,’ says Paul who has in mind the plans the Raithwaite estate has for a state of the art hillside restaurant overlooking one of the finest stretches of beach on the Yorkshire coast.

The new restaurant which plans to serve the general public as well as Raithwaite guests is one of the main features of a multimillion pound development of the estate to provide high quality, all year round holiday accommodation including 71 cottages, 82 holiday apartments and 37 lodges.

Ambitious development plans submitted to planners last year were rejected mainly because of the environmental impact including potential damage to ancient woodland. Those fears have been taken into account and new plans (no less ambitious) have been drawn up, says estate manager Helen Blower. Public consultation is invited before the new plans are submitted to Scarborough Borough Council.

The kitchen at Raithwaite has a team of 12 that serves the whole of the 100-acre estate including Raithwaite Hall with 45 bedrooms; the Keep with 28 bedrooms; the Lake House which is a six-bedroom private house and the Fold, a collection of eight stone built cottages. Dining areas include the Poachers Bar which serves light lunches and afternoon tea as well as drinks; the Brasserie which serves French classics, not unexpectedly with a Yorkshire twist, plus the Hunters Lounge a relaxed restaurant at the Keep which serves good home-style cooking.

‘I like to listen to our guests, to their feedback about the food we serve,’ says Paul. ‘And what I think they are looking for are well cooked dishes (of course), well presented, that are value for money served in a relaxed atmosphere.’

Paul enjoys the estate’s demand for a wide variety of dishes and he has a strong creative side he likes to showcase too. One of the highlights of the day’s lunch was Whitby crab éclair which delighted guests even though they were unsure if a knife and fork were necessary to tuck in. In the end we all decided to eat with our hands.

Another highlight was the main course of roasted Yorkshire lamb served maybe a little too rare for some but nevertheless delicious with pistachio crumb, black garlic and red wine jus.

In the kitchen: Hannah Yalden, Andrew Hill, Simon Batard and head chef Paul Bellingham In the kitchen: Hannah Yalden, Andrew Hill, Simon Batard and head chef Paul Bellingham

Dessert was fun - a chocolate and cherry lollipop which was satisfyingly sweet and yes, another highlight.

Contact: Raithwaite Estate, Sandsend Road, Whitby, North Yorkshire YO21 3ST 01947 661661 raithwaiteestate.com

Whitby crab �clair, Jerusalem artichoke cream, watercress oil Whitby crab �clair, Jerusalem artichoke cream, watercress oil

The menu

To begin East coast blow-torched mackerel, wasabi mayonnaise, horseradish snow

To follow Whitby crab éclair, Jerusalem artichoke cream, watercress oil

Main course Roast and braised Yorkshire lamb, pistachio crumb, black garlic, red wine jus

DessertRoast white chocolate and black cherry lollipop

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