At The Ryebeck

The Ryebeck’s head chef Andrew Beaton has a simple food philosophy, to use the freshest possible local ingredients from small suppliers’ farming traditional British breeds, to delight and tantalise the taste buds and to have fun with the food he creates.

Simple food done well is one of life’s great joys and great food makes you feel even better when enjoyed with friends and family.

The Ryebeck’s menus reflect simple conversations between people; farmers, producers, our chefs, restaurant team and the diner – a conversation that draws pleasure from the journey from field to fork…

The best tasting, freshest food is local and seasonal. We want our guests to enjoy the changes in the seasons and what this bring to the table. The best local ingredients allow recipes to be simple and straightforward, the result is honest food, simply prepared.