Restaurant Mýse

Restaurant Mýse Mýse is the new restaurant with rooms from Chef and Sommelier team, Joshua and Victoria Overington, opening June 2023.
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Nestled in the picturesque village of Hovingham amongst the rolling Howardian hills of North Yorkshire, Mýse will celebrate the ancient North Yorkshire terrain that surrounds the restaurant. Named after the Anglo-Saxon word for ‘eating at the table’, Mýse will draw on the area’s rich history and put Joshua’s elegant spin on traditional Yorkshire cooking. ‘Time and Place’ will shape the menus, dic

tated by the flavours unique to our location in a product-driven style of cooking. Bookings will be released soon, sign up to our newsletter for updates!

Wow 🤩 an incredible placing at #26 in the UK Top 100 restaurants last night! What an amazing feeling to be listed amon...
09/06/2026

Wow 🤩 an incredible placing at #26 in the UK Top 100 restaurants last night! What an amazing feeling to be listed amongst the UK’s best restaurants and so many that we admire and respect.

It’s now our third year in this list and we are so thankful and proud to be on it. All down to our amazing team 🔥 Special mention to who not only achieved the Chef Award for Rising Star earlier in the year but was also shortlisted for a special award for Chef to Watch last night, what a year you’re having!

Thank you to everyone who voted for us, this feeling never gets old ❤️

Something special is happening! For one night only, will be heading to the Yorkshire moors for an exciting collaboratio...
03/06/2026

Something special is happening! For one night only, will be heading to the Yorkshire moors for an exciting collaboration with Denton Reserve.

On 20th June, guests will gather high above Wharfedale for an outdoor dining experience shaped by the landscape, the season and the ingredients of the surrounding estate.

As the sun sets and the curlews call overhead, Joshua will cook a menu inspired by Yorkshire’s natural larder, served around a shared table in one of the most remarkable settings we’ve had the opportunity to be part of.

Open fire cooking, wide skies, good company and a memorable evening in the heart of the moors.

For those wishing to extend the experience, overnight accommodation is available at Denton Reserve. Contact [email protected] or DM us for more information.

Places are limited.

An all native drinks pairing for our Field Notes Package featuring six truly exceptional British wines & cider, from a p...
22/05/2026

An all native drinks pairing for our Field Notes Package featuring six truly exceptional British wines & cider, from a phenomenal Welsh Chardonnay from to an iced pear cider to a floral Solaris from produced just a few miles away in North Yorkshire!

Proudly supporting home grown wines and highlighting skilled wine makers, reflecting our terroir and seasons here in the UK.

Currently available to enjoy as a COMPLIMENTARY wine pairing on our Field Notes Package, available Weds - Fri each week for two guests, evening tasting menu, overnight stay & breakfast for just £595 ✨

07/05/2026

We’re in! Super excited & proud to be back in the Top 100 for the third year🔥

Huge congratulations to our team, Victoria for doing the honours today (& Sara’s quick hands!) & to everyone who voted for us, these things are never taken for granted ❤️

Looking forward to celebrating in June with everyone! 🥂

Now the dust has settled, and we have all taken stock of the fantastic this year, we are so proud of and his performan...
04/05/2026

Now the dust has settled, and we have all taken stock of the fantastic this year, we are so proud of and his performance in this year’s competition. He worked so hard to create his dishes; practicing and developing them to fine tune into not just delicious dishes but also to bring the brief to life. This year proved to be one of the best ever for storytelling through food and Jamie’s dishes were up there with the best.

To make it to the Finals Week, and then do so brilliantly across each of the courses shows what a powerhouse you were! 💥 It’s a tough kitchen with some of the country’s best chefs in there and some incredible cooking. Well done to everyone and especially those who got their dishes to the banquet! 🔥

Congratulations Jamie, you certainly did the North East and Yorkshire proud! We’re so proud of you and you thoroughly deserve all the success. Who knows what next year could bring 👀 but for now we’re pleased to have you back rattling those pans at Mýse ❤️🌳

Locally grown white asparagus, fermented then grilled on the BBQ with cured mangalitsa coppa, r**e seed oil & roast chic...
30/04/2026

Locally grown white asparagus, fermented then grilled on the BBQ with cured mangalitsa coppa, r**e seed oil & roast chicken garum hollandaise & r**e seed flowers. Traditional techniques, nostalgic flavours 😮‍💨

This stunning white asparagus is grown, hand-harvested daily and collected in person by one of our team for the ultimate freshness and incredible product. It’s grown 14 miles away in a nearby village by and a privilege to work with produce of this quality. The season is short though - this dish is currently on our Spring menu!

North Sea turbot poached in smoked wild boar fat, braised sea leek, wild garlic and English sparkling wine and oyster s...
22/04/2026

North Sea turbot poached in smoked wild boar fat, braised sea leek, wild garlic and English sparkling wine and oyster sauce.

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We’re looking to expand our team and now have a role for aSous Chef or Junior Sous looking to progress.Looking for a str...
07/04/2026

We’re looking to expand our team and now have a role for a
Sous Chef or Junior Sous looking to progress.

Looking for a strong chef who is wanting to push on and be a part of making Mýse as special as possible.

Please apply to [email protected]

SPRING | the new season is finally in full throw, and so is our new menu 🌱Barnsley end of lamb roasted on the bone with ...
05/04/2026

SPRING | the new season is finally in full throw, and so is our new menu 🌱

Barnsley end of lamb roasted on the bone with a tasty paste of soft herbs and anchovy, lamb sauce hidden underneath fermented turnip and Spring flowers. Served alongside a deep flavourful lamb broth and tender lamb belly cooked over coals with smoked anchovy wrapped with a perilla leaf 🐑

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Address

Restaurant Myse, Main Street
Hovingham
YO624LF

Opening Hours

Wednesday 4pm - 11pm
Thursday 4pm - 11pm
Friday 12pm - 11pm
Saturday 12pm - 11pm

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