Rhubarb at Herriots in Skipton is one of my favourite restaurants and I dine there often. I
always enjoy the excellent food, friendly staff and smart, yet relaxed
atmosphere so it was an absolute pleasure for me to visit last week with my boyfriend Ian, in a “work” capacity on
behalf of Aspire Magazine. We received the warmest of welcomes from
Naomi, the wonderful restaurant manager who remembered us from a previous
visit. She’s a true asset and is knowledgeable and attentive
yet never intrusive and it’s always lovely to be served by her.
For his starter, Ian ordered ham hock terrine which came with a perfectly poached duck egg, Hollandaise sauce and walnut bread. I tried a little bit of everything, of course, so can confirm his comments that it was fresh and beautifully cooked and was an exciting mixture of textures.
I love all seafood so as I often do, I ordered from the Fresh Fish Menu and chose pan fried scallops with olive tapenade, croutes, tomato salsa and Parmesan. The scallops are always faultless at Rhubarb and the saltiness of the tapenade and the slight sharpness of the tomato salsa was the perfect foil for their mellow flavour. A particularly lovely thing the restaurant has is a board, which names the trawler off which the seafood was caught, so ensuring its provenance.
For his main course, Ian chose sirloin steak cooked medium-rare with a coarse-grain mustard and cream sauce served on the side. All steaks and grills are accompanied with fresh plum tomatoes, onion rings, a roasted field mushroom and beef dripping chips. Head chef Paul Deakins, takes great pride in the quality, taste and tenderness of the steak and the beef is locally sourced and grass-fed; something apparent from the melt in the mouth texture.
I chose from the sea and had seabass served with green beans, black olives,
pancetta, celeriac puree and basil oil (£17.95). The sea bass was delicate in flavor
and texture and contrasted perfectly with the stronger flavour and texture of
the pancetta; a match made in heaven.
We had a Spanish white wine, Ochoa Calendas, which complimented both surf and turf perfectly.
After we’d finished the main courses, Naomi asked if we wanted to move from the dining room to the lounge area for dessert, which we did. It was lovely to relax further and to sit side by side on a squishy sofa.
Desserts are of course mandatory so Ian ordered syrup sponge pudding with winter fruit compote and crème anglaise and I decided upon honeycomb and chocolate cheesecake with chocolate sauce and Chantilly cream. The syrup sponge was feather light as was the cheesecake and both were artfully presented.
I cannot recommend Rhubarb at Herriots enough. The food is faultless and the service is outstanding and the location directly opposite Skipton’s railway station, (which also has taxis), make it an ideal location for those wishing to enjoy the excellent wine and cocktail menu and for those visiting our town.
Rhubarb at Herriots
Love Lizzy x
Disclosure: *Ian and I were guests of Rhubarb at Herriots and reviewed the restaurant and meal as part of my role at Aspire Magazine.
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