Chef Jon Appleby has launched a new summer menu at The Feversham Arms & Verbena Spa
The new head chef of the Feversham Arms & Verbena Spa promises his summer menu will be packed full of Yorkshire produce.
Recently appointed chef Jon Appleby is extremely familiar with the region’s rich larder, having honed his culinary skills for over two decades within the area’s finest hotels and inns, including Rockcliffe Hall at Darlington, The Blue Lion at East Witton and Judges at Kirklevington.
Now he plans to bring a menu that’s bursting with flavour to Yorkshire’s renowned retreat-style hotel, the Feversham Arms & Verbena Spa in Helmsley.
Top of his agenda is excellent quality of course, and he is also committed to buying local to sustain small independent businesses and artisan producers, as well as clocking up zero food miles where possible.
“We are so lucky to have a range of local artisan producers on our doorstep, as well as all the fresh produce that one may expect. A couple of firm favourites are fresh organic sourdough bread, which comes from The Baker’s House in Helmsley, and the most delicious and beautifully presented individually-enrobed, hand- made chocolates which are now served as our petit fours. These are especially created for us by the lovely people at Park House Barn in Ampleforth, which is a social enterprise initiative. I love to share this story with guests who especially after sampling them with us, will often drive over to Ampleforth to stock up before heading home,” said Jon.
His seasonal menus are packed with fresh, local buys including salt-aged Loin of Yorkshire Beef, served with buttered King Oyster mushrooms and a shallot and red wine sauce; a Mosaic of East Coast Seafood starter; and the North Sea Monkfish tail, served with a lightly curried fish velouté – with fish and seafood caught off the Yorkshire coastline and delivered daily. All of which Jon serves up in the hotel’s Weathervane Restaurant.
It’s this attention to detail that is getting people talking about this hotel’s foodie offering once more. Jon’s influence is also evident on the ‘al fresco’ lunch menus, on offer at the hotel’s poolside (or indoors, if preferred) where spa-goers, guests and non-residents alike, can linger over simple, yet tasty dishes.
Many are Mediterranean-inspired, complementing the poolside’s ambience, with outdoor wooden tables flanked by terracotta pots, spilling over with fresh flowers and fragrant herbs, such as lavender and thyme.
The range of dishes served at the Spa-tisserie between midday and 4pm, includes grills such as Beef Koftas, mains, such as crayfish and chorizo risotto, a selection of open sandwiches and a tasty grazing board for two.
Some dishes focus on health and nutrient benefits, such as the popular superfood salads, with a range of protein accompaniments, ranking high on the ingredients for those keeping their health and vitality in good shape for the summer.
General Manager, Ingo Wiangke, said: “As well as his creative skills in the kitchen, we are impressed by his support of the local community. This extends beyond the sourcing of the foods, and of equal importance is his ambition to support young people at the start of their hospitality careers.
“Jon supports several educational organisations, and often sits on regional judging panels on a voluntary basis. Like most hotels, recruitment has presented some challenges of late, so Jon’s approach has been to invest extra time in supporting and developing youngsters as they take their first steps in becoming a professional chef.
“Above all, we’re excited to see what Jon brings to the table in his ambition to establish the Feversham Arms Hotel as one of the North’s best hotel dining experiences.”
The Weathervane Restaurant serves food 6pm – 9pm daily, and is open to non-residents, as well as hotel guests. Two courses priced at £49pp and three courses, at £59.
