A major kitchen refurbishment has been announced for fine dining establishment Samuel’s Restaurant at the Swinton Park Hotel, on the Swinton Estate near Masham, North Yorkshire. January 2024 will see half a million pounds being spent updating the entire kitchen, equipment and workflows to reduce the carbon footprint and create a new state-of-the-art kitchen for 2024.
The investment is part of the wider estate’s focus on sustainability, and will replace older equipment with the latest energy-efficient kit to further lower the carbon footprint. The restaurants on the Swinton Estate already have a superb reputation for using ‘estate-to-plate’ produce to reduce food miles to an absolute minimum, using estate-reared meat from local farms and with an extensive kitchen garden providing seasonal vegetables, fruit and herbs.
Head chef, Ruth Hansom, has extended her six month residency to the end of the year to help steward the refurbishment plans through, and will hand over to senior sous chef and fellow Roux Scholar, Nicole Benham-Corlette, who will take over the reins as interim head chef. Ruth will be returning to the Swinton Estate to offer ‘pop-ups’ and Chef’s Table experiences. The process to find a new residency or Head Chef for the restaurant is now underway.
Ruth said, ‘What a great opportunity working on the Swinton Estate! I have had a fabulous time with the team and look forward to working with them until the end of the year; on future projects and in continuing to champion Swinton Estate produce’.
“This is a very exciting time for the team at Samuel’s Restaurant, where they will have access to a brand new kitchen in which to prepare the finest Yorkshire food. We are incredibly grateful to Ruth for staying on to help us see this project through, and we’re confident that our ambitious plans will continue to attract and retain the best established and up-and-coming chefs to the Estate,” comments Andrew Mackay, General Manager.
The investment marks the latest step in the Swinton Estate’s aspiration to be carbon neutral by 2030.
