Headed by our award winning Chef, Peter Howarth, The Burlington specialises in seasonal and ever-changing tasting menus.
From home-grown fruit and vegetables from the Hotel's own kitchen garden, to produce reared and caught on the Estate, each and every ingredient is carefully considered from seed to plate within our menus here. These ingredients are then cooked skilfully by Peter and his team, who take pride in creating special dining experiences for the guest.
Personalised and discreet service from the restaurant team allow you and your party to enjoy your time together while we take care of the details.
To accompany the unforgettable food, we have an award-winning wine list. Each wine is stored in the impressive cellar, which features staples such as Bollinger and Laurent Perrier Champagne; and classic favourites to suit taste and budget.
Highly recommended are wine flights, carefully selected by The Head Sommelier; who works with Peter to ensure each wine and dish from Peter's tasting menus are matched perfectly.
- 3 AA rosettes
- AA 'Notable Wine List' 2018/19
- Best Loved 'The Best Cellar List' 2018/19
- The White Rose Awards 'Large Hotel of The Year' 2018/19
- National Restaurant Awards Top 100 List (no. 46) 2019
Monday to Friday: 7.30am to 10.00am
Saturday, Sunday and Bank Holidays: 7.30am to 10.00am.
Monday to Sunday 12.00pm to 4.00pm
Monday to Sunday with reservations available at 1.30pm and 3.30pm
Tuesday to Sunday: 7.00pm to 9.00pm
Pre-booking essential, we shall cater for any dietary requirements provided they are mentioned at the time of booking.Book a Table
Meet The Chef
Peter returned to the Burlington as Head Chef in November 2019, after previously working at The Devonshire Arms during his early career.
Peter has exemplary professional experience, having worked with top-class hotel restaurants, including Head Chef at The Samling, The Lake District which held three AA rosettes, and prior to this, Head Chef at Gidleigh Park and The Latymer, both of which held two Michelin stars and five AA rosettes.
Other notable establishments which have honed Peter’s craft are two Michelin-starred Winteringham Fields, and the Michelin-starred Longueville Manor, Jersey.
Peter’s love of travel has certainly impacted on his individual style of cooking, which he would describe as ‘Modern British with world influences’.
In terms of sourcing the superb ingredients that make the dishes what they are, Peter rarely looks beyond The Burlington’s very own doorstep. The Devonshire Arms’ kitchen garden provides a wealth of fresh fruit and vegetables, nurtured by Peter and fellow Chefs, with local suppliers delivering top-quality meat, cheese and poultry daily.
The Devonshire Arms Hotel has its own south-facing kitchen garden, originally established in Victorian times and reinstated in more recent years it comprises tiered sections, all enclosed with Yorkshire stone walls. Here wild flowers, herbs, fruits and vegetables are tended to supply Chef and the kitchen team with a bountiful supply of fresh seasonal produce, right at hand. As well as being a practical solution to the kitchen’s needs, the space is also a popular with guests who are welcome by arrangement to have a stroll around and admire the garden, enjoying the sensory delights of the traditional English garden. You may well even share with us some of your own garden tips!
Favourites grown here in the summer season include heritage tomatoes, bronze fennel, lemon sorrel, baby beets, rocket, blackcurrants, strawberries and cucumbers. Nestled in our gorgeous Kitchen Garden filled with vast selections of fruits, vegetables, herbs and flowers sit two brand new hives buzzing with thousands of good tempered dark European honey bees, working hard to make Yorkshire honey that our chefs can’t wait to use in various creations for you to savour!
The Devonshire Arms is passionate about protecting the environment, thus previously winning Gold in the Green Tourism Awards. A big part of that commitment is looking for new and creative ways to enhance our dedicated recycling programme for the well-being of our environment. We are aware of the global threats to honey bees that have reduced numbers – we hope to grow our colony to help support not only our surroundings but also awareness of these fascinating creatures and the benefit to nurturing them.
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