News & Announcements

One of the chefs that was interviewed for the articles described Steve Smith as “one of the most intelligent chefs around” and upon meeting and eating Smith’s food, I am inclined to agree.

After all, it is not often that one gets to engage with a chef on the fine topic of carbon footprints - the reduction of which is the main reason why Smith makes a keen effort to source produce locally within the Yorkshire region.

“To a certain extent it makes little difference whether a restaurant buys local produce or not as long as the quality of the produce is good but what it does help is make us more aware of the local farmers and producers but more importantly, it reduces our carbon footprint,” he says.

“I know a lot of restaurants based in the South of England that are buying meat from farms all the way up in Scotland but here at the Devonshire Arms, we’re fairly lucky that the area around produces good quality meat so we don’t have to travel so far. Plus, what with transport becoming so expensive these days, buying local also helps to keep the cost of ingredients down.”

It is this intelligence that shines through in his food which is arguably, the most innovative of the top restaurants in this region as exemplified by the canapé that was served during pre-dinner drinks: a deconstructed version of the good old’ BLT.

“It’s not really that complicated, it was just some bits of bacon, tomato jelly and onion mousse served with risotto balls on the side,” says Smith who describes his food as Modern English cuisine with a hint of technicality.

“I think that it is important that when you eat here that you feel the food is accessible - if you can have a bit of a smile and fun over the food.”

And smile I did when I got to try one of his signature dishes that was featured on the tasting menu that night - a beautiful earth vs sea dish of seared hand-dived scallop with celeriac, smoked eel, apple puree and truffles. The sweetness of the scallop and apples was nicely balanced by the silky saltiness of the eel while the truffles helped to emphasise the earthiness of the celeriac.

It is lucky that there is a lightness of touch to Smith’s cooking, a policy that Smith adheres too because he believes that “there is nothing worse than having a really nice meal and then feeling like you can’t walk for three to four hours” so it is actually possible for even the small eaters to have the chance to enjoy the tasting menu with little difficulty.

He adds that the restaurant now makes it a point to serve healthier food, taking away a lot of the stodge and cream from their dishes such as removing the eggs from the ice-cream that they make.

“We are glad that our food is moving in a healthier direction, especially since many people are conscious of what they eat these days,” he concludes. “But more importantly, I think our customers are too because they don’t feel like they have to take a 15 mile walk the next day just to burn off the food they ate the night before. It’s not a very nice feeling, being stuffed.”

Melissa Lwee - Interview with Business Times (Singapore)

The Devonshire Arms Country House Hotel and Spa at Bolton Abbey in North Yorkshire was presented with the title Best Wine Offering at the Northern Hospitality Awards held on Monday 12th April at the Deansgate Hilton in Manchester.

The Devonshire Arms beat off stiff competition from a shortlist of five at the prestigious Northern Hospitality awards, now in their fifth year celebrating the best of hotels, restaurants, pubs and personalities across the North of England.

The Devonshire Arms has long been renowned for having one of the finest wine lists in the country with an impressive 2,500 fine and rare wines, including champagnes, over 100 half bottles and at least 20 wines available by the glass.  There are more than 200 “house wines” with varieties and prices appealing to all palettes and pockets.   Judges commented that the “Wine list is full of strength and varieties and well presented … clear and very informative… overall a well structured list.”

The Duke of Devonshire, KCVO, CBE, DLC, said;

“My congratulations to all involved with the selection and service of wines at The Devonshire Arms and in particular Cellar Master Nigel Fairclough without whose expertise this award would not have been possible.”

Nigel Fairclough was delighted to step up to receive the coveted award together with General Manager Brian van Oosten.  Acknowledging the support from the hotel’s management Nigel said;

“I fell into learning about wine when I was working in a pub and discovered I had a nose for it.  It opened up a whole new world for me and when the opportunity arose to work at The Devonshire Arms over ten years ago to help build up the hotel’s already impressive cellar it was like a dream come true.  The management has always supported me in making sure we offer the best list in the country and it gives me great pleasure talking to our guests and helping them with their choice, particularly when they discover the delights of something they’ve not tried before.”

The Devonshire Cellar, as well as serving the four AA rosette Michelin starred Burlington Restaurant, supplies a selection to other properties in the Devonshire portfolio including The Devonshire Brasserie and Bar at Bolton Abbey and The Devonshire Fell at Burnsall both in North Yorkshire and The Devonshire Arms at Beeley on the Chatsworth Estate in Derbyshire

The Burlington Restaurant at the Devonshire Arms Country House Hotel at Bolton Abbey has been awarded four AA-rosettes.

The Michelin-starred restaurant in North Yorkshire joins 24 other establishments in the UK in the ranks of four-AA-rosette-holders.
 
The AA has also elevated 12 restaurants to three AA-rosette status.

Head chef Steve Smith joined the Devonshire Arms in spring 2008 replacing Michael Wignall and last year gained a Michelin star at the Burlington Restaurant. He was previously head chef at Seaham Hall, County Durham, where he held three rosettes and a Michelin star. The AA praised the Burlington Restaurant for its consistency as well as its innovative and skilful modern cooking.

Devonshire Arms managing director Iain Shelton said: "We are delighted and it goes to show that Steve is a chef of real quality. He has been working incredibly hard over the last few years, not just at the Devonshire Arms but also in his previous roles, and it's fantastic to see that his efforts have paid off."

An additional 12 restaurants have been awarded three AA rosettes. The winners, which include both new and existing establishments across the UK, were praised by the AA for their "high standards".

Celebrate with us:

To mark the award you are invited to celebrate with us with a special dining offer of four for the price of two on the Tasting Menu.  Click here for more details.

The Devonshire Arms Country House Hotel has been shortlisted for an award in Excellence in Marketing given by HRS (Hotel Reservations Services) in conjunction with the Best Practice Forum, The British Hospitality Association, The Institute of Hospitality and the Meetings Industry Association.
 
These prestigious awards are judged by industry experts who are looking for innovation, clarity of thought, analysis of response and above all, successful results.

The Devonshire Arms ran four successful marketing campaigns during 2009 offering added value and incentives to stay.  General Manager, Brian van Oosten explained, “The market is very competitive at the moment however we feel it is essential to maintain standards and service which is just not possible if a hotel reduces its rates to silly prices. However, we can offer great added value which we have done and, for those guests who are able to be flexible and book well ahead, we have made some off peak deals available.  We have worked hard to drive the idea that it is better to book well in advance to get the best value rates. These have been promoted strongly via direct mail to a targeted database, on the internet and via third party sites.  So successful have these campaigns been we have broken all records for the number of room nights sold and the year is not yet out.”