The Boars Head offers two exceptional dining areas, our contemporary Brasserie setting and our relaxed Bistro and Bar. An exciting ‘Brasserie’ style menu is available in both and offers something for everyone.

Food is incredibly important to us.  We use fresh produce from the Castle Kitchen gardens whenever we can and always focus on using local produce and suppliers to ensure that we source some of the region's finest ingredients.

The menus are inspirational and we believe in serving meals, not sculptures on a plate. There’s always something to tempt you when dining at the Boar’s Head as the menu changes regularly to capture the essence of each season.

Sir Thomas looks after the wine list himself and enthusiastically spends months finding the right wines and making sure he tastes them all!

There are exciting wines to complement each seasonal menu. We also offer a selection of beers from local brewers in cask, keg or bottle and an array of spirits including some fine Island and Highland Malts.

Well-behaved dogs are welcome to accompany their owners into the Bar/Bistro and the Lounge areas of The Boar's Head.

Monday - Saturday: 12.00 noon - 2.00pm and 6.30pm- 9.00pm

Sundays:   12.00 noon - 8.00pm

Large sections of our menu change daily. Please see below a recent example of our main menu:-

Starters, Sharers and Light Bites


Crispy smoked haddock scotch egg,homemade tartare sauce


Coarse pâté of wild boar, venison

and chicken liver, served with toasted bloomer bread and pickles


Smokey wings, sweet chilli skewer, popcorn– spiced coleslaw


Pâté, skewers, smoked salmon, broccoli tart,

soup, mini hot dog, Ryedale cheese,

‘Castle Kitchen’ honey roast Ham

Smoked Salmon

Buckwheat and caraway blinis, lemon and chervil crème fraiche


Broccoli and Yorkshire Blue cheese tartlet,

apple and chicory salad


Homemade soup of the day served with our

fresh baked mini loaf


Duck hash cake, fried duck egg,

HP sauce


Arctic and Tiger Prawns, spiced Marie Rose sauce,

cucumber, radish, crisp leaf



All served in a focaccia bun, with our secret recipe relish….. and of course CHIPS!

Prime Beef Burger

Topped with cured bacon, cheese and a baked flat cap mushroom.

 Chickpea, Sweetcorn and Cous Cous Vegetarian Burger

 Topped with cheese and a baked flat cap mushroom

Spiced Chicken Breast Burger

Topped with cured bacon, cheese and a baked flat cap mushroom


10oz ‘Premium Range’ Rump Steak,confit tomato, watercress… and chips


Braised shoulder of Texal Lamb in tomato,

garlic, chick peas and garden marjoram


Roast Breast of Chicken, rocket and crayfish risotto


Whole baked Plaice, new potatoes,

caper butter, Summer greens

Fish Pie

Salmon, smoked haddock, prawns and queen scallops with egg, capers

and white wine cream sauce, wholegrain mustard potato topping


Baked Cumberland Sausage, herb and garlic

crushed potatoes, roast onions

House Salad

Crisp Gem Lettuce, wild leaves, croutons,

cherry tomatoes, lemon and Parmesan mayonnaise


Spiced Chicken Breast

Salmon Fillet

Grilled Halloumi



Burnt Cambridge Cream

Glazed, set English cream, chocolate and hazelnut

ice cream

Sticky Toffee Pudding

Everyone’s favourite sticky, sweet dessert, served

with butterscotch sauce, vanilla ice cream

Eton Mess

A classic mix of fresh berries, cream, yoghurt

and broken meringue. Berry sorbet


Fine selection of Yorkshire cheese, served

with celery, grapes, chutney and water biscuits.

Harrogate Blue, Blumin White, Monks Folly Goat,

Rydale Pure and Simple



All served in either a white or brown deli style sub £7

Turkey and Swiss, pickles and mayonnaise

Smoked Salmon, herb cream cheese and capers

‘Castle Kitchen’ Honey Roast Ham, crisp lettuce,wholegrain mustard mayonnaise         

Roast Vegetables and herb cream cheese

Mature Cheddar and ‘Castle Kitchen’ chutney


Sample Prix Fixe Menu (changes daily)


Tender slow cooked Pork cheek, local smoked Trout, garden peas and shoots


Grilled Fillet of Plaice, fennel, watercress and crab


Salmon and Fine Herb Ballottine, horseradish, marinated vegetables


Carpaccio of Garden Beets, Monks Folly Goats Cheese, watermelon and red chard


 Poached Breast of Guinea Fowl, truffle mousseline, gratin potato, courgette


Aged Yorkshire Rib-eye Steak, chunky chips, confit tomato, local watercress


Seared Gigha Halibut, Local Asparagus, spinach, poached potato


Holme Farmed Venison, sweet potato, wild garlic, braised spring cabbage, smoked bacon


“Garden” of Poached and Roast Vegetables and Purees, fondant potato, seared halloumi


Vanilla Panna Cotta, poached garden rhubarb with sweet cicely, Yorkshire parkin


Dark Chocolate Tart, quince paste, pistachio crisp


Local Strawberry, iced parfait, macerated fruit and sorbet


Arancini of Cinnamon Rice Pudding, dried pineapple, mango sorbet, lime



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