Harrogate, based in North Yorkshire merges rich history and vibrant community spirit, offering an intriguing introduction to those unfamiliar with its allure.
A short drive from the town is Rudding Park, an opulent spa and hotel with expansive grounds. If you have frequented Harrogate before, you will undoubtedly have heard of the impressive Rudding Park Spa and Hotel. If you are visiting Harrogate for the first time, it’s a must.
Rudding has a little something for every niche – relax and rejuvenate in the rooftop spa with a glass of bubbles, sleep soundly in their plush suites, hit their impressive 18-hole golf course, or you can dine in their new immersive fancypants restaurant – Fifty Two. This was the only thing I had yet to experience at Rudding Park, and I must share with you our evening…
The remarkable restaurant has 52 wonderful garden beds, where the team grow over 500 different edible plants, hence the name.
We make our way to Fifty Two, placing our faith in the hands of the Chefs for the mystery six servings and five drinks pairing menu. A very unique night of meeting new people, and trusting the talented chefs and their creative minds.
We pass through the twinkling lights and arrive at the venue a little before 7pm, where we are welcomed by a smiling face and shown to the terrace of Fifty Two.
Capturing a glimpse through the floor-to-ceiling windows of the vibrant and unique design, we make our way around the corner to an ambient outdoor setting, featuring a firepit, heaters, fairy lights, canopy and poser tables (it was November so the firepit was not only aesthetically pleasing but welcomed for practicality also).
To warm our cockles by the fire we were handed a small mug of kitchen garden plum tea and a Roscoff onion sable, a smooth and rich cheese custard canape that gave us a taste of what was yet to come…
On the lighter nights, there is the opportunity of a tour of the garden where literally lay the fruits of the chefs’ labour as they forage from the gardens in the park. I can’t wait to return next Spring/Summer to see the abundance of produce at the height of the season! As guests were greeted, we took it upon ourselves to have a wander around the gardens, which were well-maintained and very clearly loved – another insight into the presentation and care we were to expect this evening.
We were shown to our tables at 7:15 pm, where sat five “social tables” and introduced to our chefs for the evening. Adam, “other Adam”, Finley, Cameron and Callum – a happy and talented team of chefs whose knowledge and passion for each dish were refreshing and finely-tuned.
A glass of champagne and a natter with our neighbours and the food theatre commences, music plays, open fire roars and cocktails are shaken not stirred. Everything is prepared and cooked before your eyes making for an eclectic and entertaining atmosphere. Sidenote: must remember to actually talk to your table as you are immersed in the theatrics of the chefs’ food preparation. Although I wasn’t alone there, everyone was captured by the chefs in their happy place and very much in the moment.
STARTERS
First arriving at our table was an Apple Blini, sounds simple, right? Think again, this delectable dish consisted of smoked cod’s roe and nasturtium, providing a sweet peppery undertone that complimented the smokey fish perfectly. This delicious bite was Paired with a rich Black Velvet, a concoction of Tattinger Champagne, Rudgate Chocolate Stout and Miso.
Shortly followed potted trout on honey soda bread with creamy remoulade and mustard kick. A combination of carefully chosen flavours that resonated with the fish. Paired with a tomato consomme, now this was an acquired taste, which my neighbours really enjoyed.
Concluding our starters for the evening was Warm fermented potato bread, fresh from the oven with three accompanying dishes for dipping- a creamy whipped sunflower seed hummus, a fine cultured salted butter, (churned at Fifty Two) and a garden herbs pesto. A great middle dish that soaked up the drinks perfectly.
The bar was set. High….
MAINS
Kicking off our mains was the House Ricotta – a creamy flavoursome ball of truffle and artichoke with a desirable radish punch. Paired with a Roots Riesling. A well thought out duo that went down a treat.
Next was Chalk steam trout on Ulster prince potato with a buttery parsley and malt vinegar sauce – This dish ought to win awards, it tasted DIVINE and was presented perfectly.
The showstopper soon arrived – Salt aged fallow deer – cooked right in front of our eyes and to perfection with pickled walnut, parsnip and sauce Robert. Paired with a full-bodied and fruity Cotes du Rhone – with so many delicious pairings on the menu it’s hard to pinpoint a favourite, but this has to be the winning dish of the evening for me. A truly exquisite duo.
DESSERT
Now for the sweet treats that just kept coming…
A milk ice cream with last year’s own grown beetroot. Now, I wouldn’t normally have thought ice cream and beetroot would complement one another. But then again, on this occasion, I am completely entrusting of the chefs that have so far exceeded expectations.
The beetroot was fermented which in turn caramelised the veg, becoming almost fudge-like consistency and sweetness – this concoction was a real creation and nicely transitioned me from savoury to sweet. Pallete cleansed, the final drink pairing for the evening was “Emma” an Amaretto sour with rhubarb and kaffir lime. Tangy, sweet and far too easy to go down.
Shortly arriving before my eyes was the Manjari chocolate – a delicate and rich chocolate dish with sweet flavours of Cisely and fig. Finalising this dish is a charred top that contributes a coffee kick to the dish. This dessert is any chocolate lover’s dream!
Concluding the feast was light and fluffy warm madeleines with chamomile and lavender dust. Sweet, airy and moreish.
Adding a unique touch to the end of the evening is a music request per table. It has to be said there were some odd requests, however, it only added to the great vibes and energetic atmosphere.
Conclusion…
If you haven’t experienced fine dining then I insist you head to Fifty Two. You’ll be hard-pushed to find anywhere as relaxed and entertaining, they really are in a league of their own.
The Chefs are passionate and interactive, when you consider, they not only execute the menu superbly but also forage the ingredients by hand. We saw first-hand the precision and pride they take to deliver it to our tables. A great team of extremely talented best pals doing what they love, it really is food theatre.
I have had the pleasure of trying flavours I wouldn’t normally have opted for and it’s eye-opening. Not only do you have a fine team of chefs cultivating delicious treats but their knowledge and passion for their dishes are phenomenal. It’s immersive dining at it’s very best.
If you don’t know, Get to know.
Words By Hannah Parnaby
Book here – Fifty Two, Rudding Park Hotel, Follifoot, Harrogate, North Yorkshire HG3 1JH
https://www.instagram.com/fiftytworuddingpark
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