Yorkshire Life Luncheon - The Copper Horse, Seamer, Scarborough,

PUBLISHED: 00:00 24 February 2017

King scallops with parsnip puree, Doreen�s black pudding, pancetta, lemon and chive oil

King scallops with parsnip puree, Doreen�s black pudding, pancetta, lemon and chive oil


Diners celebrate in some style at the Yorkshire Life and The Copper Horse lunch near Scarborough.

The newly refurbished restaurant at The Copper HorseThe newly refurbished restaurant at The Copper Horse

There was more than one reason for diners to raise their glasses in a toast to The Copper Horse restaurant in Seamer, near Scarborough. The popular dining destination has not only completed a sophisticated refurbishment but also won the Restaurant of the Year title awarded by Les Routiers, a leading travel guide that recommends quality establishments from across the UK and Ireland. The award celebrates the restaurant’s creative use of fresh, local and seasonal produce.

Scarborough-based entrepreneur Nick Thomas, who owns the restaurant with his wife Sandra, said: ‘Our fantastic team worked hard to ensure that first-class food and drink are at the heart of what we do at The Copper Horse, so we are absolutely delighted to receive this latest accolade. Since the restaurant re-opened following a major refurbishment in May 2106 we’ve seen more people than ever visiting The Copper Horse and we know from talking to customers that they are delighted with the new look and feel at the restaurant.’

Much of the praise must go to chef Dave Riley, 35, and his kitchen team who are excited about the greater choice of dishes they are now able to serve. He prepared the menu for our Yorkshire Life guests.

‘There’s a choice of healthy, perhaps grilled steak and salad, or halibut and salad if that’s what you are looking for, and a choice of hearty dishes such as steak and chips or a burger with cheese, but whatever people decide they want, it is all honest, simple food, well cooked.’

Salted caramel Eton mess with raspberries and honeycombSalted caramel Eton mess with raspberries and honeycomb

Dave says he loves to cook fish. ‘I don’t have a signature dish as such,’ he adds. ‘But I do love cooking fish – we serve really good seafood specials.’

The dishes prepared on the day for our lunch highlighted Dave’s and his team’s versatility. ‘The menu is a showcase for food we serve regularly and so what you have today is what appears on the menu generally,’ adds Dave.

The menu included a fine selection of canapés followed by king scallops which were perfectly seasoned and lamb from the restaurant’s new Bertha Oven. Rob Lazenby, operations manager for the HQ Collection which includes The Copper Horse, The Plough, The Mayfield and the Yew Tree, reiterated Dave’s philosophy of offering, simple food, well cooked using quality ingredients from first class suppliers.

‘It’s what we do well,’ says Rob. ‘We have great staff that really care about what they do. And the refurbishment is a great success. We’ve simplified the décor but the place is still warm and welcoming.’

The Copper Horse, Main Street, Seamer, Scarborough, North Yorkshire, YO12 4PS 01723 862029 thecopperhorse.co.uk

The menu


A selection of fabulous canapés served with Villa Sandi Prosecco, Italy

To start

Potted confit duck leg with plum chutney, watercress and toast

Fish course

King scallops with parsnip puree, Doreen’s black pudding, pancetta, lemon and chive oil served with Picoul de Pinet, Terrasses de la Mer, Languedock, France

From the Bertha Oven

Rack of lamb, Rosemary crust, root vegetable puree, mint jelly, dauphinoise potatoes, wilted spinach and a little jug of gravy served with Smart Dog Syrah, Portugal

To end

Salted caramel Eton mess with raspberries and honeycomb served with Pacherenc du Vic-Bilh, Plairmont, France

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