Located in the former stables of a Georgian estate just outside Richmond, the 80-cover restaurant offers a relaxed atmosphere in a contemporary setting, with nine en-suite bedrooms for overnight stays.
Local produce
The menu, designed by head chef Gareth Rayner, includes modern British dishes such as East coast fish pie, mussels, salmon, haddock & parmesan; or slow roast pork belly, pickled plum, Italian cabbage & potato terrine, alongside a selection of steaks and grazing boards – all with a focus on local produce.
Rayner said: “After a hectic couple of months of planning and perfecting the menu with our kitchen director, Caroline Whalley, it’s so exciting that we are now able to serve these beautiful dishes to our diners. My passion is to use what the local land can provide me, complementing the ever-changing seasons to create the very best choice of dishes and use of flavours for the diners to try.
“What’s fantastic about The Coach House is the variety of skills coming into the kitchen, including the help of head pastry chef Henny Crosland, who will be creating a selection of poised and playful desserts that are bound to be the talk of the North East.”
Two years in the making
Refurbishment on the property started in June 2013, and the venue re-opened last week.
Owner James Allison said: “The whole team has been working so hard over the past two years to create this beautiful venue. Throughout this project it was essential that The Coach House complemented the setting but had a contemporary twist, plus we knew that we had to offer something unique to the area.
“We really want people to feel like it’s a home away from home, where they can cosy up by an open fire with a bottle of wine or enjoy a hearty meal after a winter walk in the countryside.”