About The Dunsforth
About the restaurant
Yorkshire country pub and restaurant The Dunsforth takes its name from the collective Dunsforths area that incorporates the twin villages of Upper and Lower Dunsforth. Standing proud down the continuation of Holbeck Lane, The Dunsforth’s 19th-century premises are a waypoint for those scouring the English countryside for the nation’s best gastropubs. Guided by the seasons, The Dunsforth’s proprietors are passionate about providing diners with nothing but the best European cuisine and British classics created from locally-sourced ingredients. Matched by fantastic indoor and outdoor spaces in which to enjoy the fine food, wine and ale on offer, get a fix on The Dunsforth, not far from Boroughbridge, York, or Harrogate, and book a table now.
God is in the details when it comes to choosing the perfect Yorkshire gastropub, and The Dunsforth’s proprietors, chef patron Paul (formerly head chef at Harvey Nichols) and his partner Janine, have an eye for the divine, it seems. Their handsome pub and restaurant is a 19th-century landmark in Lower Dunsforth that’s easily spotted as you approach the village centre from Boroughbridge via Holbeck Lane or elsewhere in the Harrogate and York region. The interior is graced with Indian sandstone and Inglenook fireplaces kept stoked during the winter months. On summer evenings, enjoy your meal al fresco on the terrace with a glass of wine chosen from the considered list.
Committed simultaneously to modernity and classicism in its cuisine, The Dunsforth offers an inspired selection of British and continental dishes, all created from ingredients sourced from trusted local estates and suppliers. Even the fish is carefully chosen from day boats off Hartlepool and food miles are kept to an absolute minimum. All this effort results in a la carte, prix fixe, Sunday lunch, pub classics and rustic lunch menus packed with surprisingly affordable dishes that draw a curious gaggle from across the Harrogate region and top gastropub-seekers from even further afield. Always seasonal, our picks at the time of writing are the Holme Farm venison Carpaccio with beet remoulade, pickles, dandelion, and pain d’epices or the Shetland mussels to start; follow this up with the vegetarian Yorkshire asparagus with crispy duck egg, ceps, parmesan pastry and lotus root or the classic rump of Yorkshire lamb. Wednesday to Saturday you can indulge in three-courses of dishes such as these plus a half bottle of house wine for an incredibly good price. Book ahead and prepare to become a loyal patron at this Lower Dunsforth gem.