Byre Bolton Abbey

Byre Bolton Abbey A small dining room & kitchen in a former dairy farm above Bolton Abbey. One changing menu, food cooked close to the table. Created by Elizabeth Cottam.

Smoked mussels, hand dived scallop poached in chicken fat with mussel and chicken wing broth. Autumn at Byre.
30/09/2026

Smoked mussels, hand dived scallop poached in chicken fat with mussel and chicken wing broth.

Autumn at Byre.

Sticky date, bitter orange & cardamom doughnut, cinnamon goat’s milk toffee sauce, tonka diplomat creamAutumn.
21/09/2026

Sticky date, bitter orange & cardamom doughnut, cinnamon goat’s milk toffee sauce, tonka diplomat cream

Autumn.

The orchard is absolutely full of apples. I’m trying to use as many of them as I possibly can — cooking with them, prese...
29/08/2026

The orchard is absolutely full of apples. I’m trying to use as many of them as I possibly can — cooking with them, preserving them, at the moment, generally messing about with them. Lots will be going into our own Byre c***r, which is going to be fun to make and to offer at the restaurant.

We’ve got Golden Hornet, Lawton’s Superb, Newton Wonder, Discovery, Charles Ross, Lane’s Prince Albert, Fiesta, Bramley and John Downie.

Pretty excited to see how they end up on the menu this autumn. 🍎

We love cooking in front of our guests. It means they get to experience some of the magic of cooking that is usually hid...
08/08/2026

We love cooking in front of our guests. It means they get to experience some of the magic of cooking that is usually hidden away in the kitchen.

Our pork chops spend time bathing in a brine of apple juice, dashi and molasses. It gently seasons the meat all the way through, but the best bit is when the pork meets the fire. The sugars from the apple juice and molasses caramelise while the smoke catches the meat, creating an aroma that reminds me of smoked toffee apples.

The smell is incredible - sweetness, smoke and pork all come together in a way that's impossible to achieve without cooking over fire. We serve it with smoked apple mustard, confit pork fat onions and barbecued mushrooms. Easily our fave thing to cook from this menu.

Our location is such a big part of what we do, so during summer we’re taking the table outside.Field & Flame (£75pp) Aug...
24/07/2026

Our location is such a big part of what we do, so during summer we’re taking the table outside.

Field & Flame (£75pp) Aug 30th is our relaxed wood-fired feast, served in the fields overlooking the Yorkshire Dales. Seasonal produce, whole fish, dry-aged beef, slow-cooked lamb and plenty from the fire.

A Sunday at Bolton Abbey (£100pp) Aug 2nd begins with a gentle walk and riverside picnic before returning to Byre for a long lunch in the orchard.

These are two dates of many to follow.

Book now via our website.

Our location has always been a big part of what we do, so this summer we're taking the table outside.Field & Flame (£75p...
24/07/2026

Our location has always been a big part of what we do, so this summer we're taking the table outside.

Field & Flame (£75pp) Aug 30th is our relaxed wood-fired feast, served in the fields overlooking the Yorkshire Dales. Seasonal produce, whole fish, dry-aged beef, slow-cooked lamb and plenty from the fire.

A Sunday at Bolton Abbey (£100pp) Aug 2nd begins with a gentle walk and riverside picnic before returning to Byre for a long lunch in the orchard.

These are two dates of many to follow.

Book now via our website.

Address

Back O The Hill Farm, Storiths
Skipton
BD236HU

Website

Alerts

Be the first to know and let us send you an email when Byre Bolton Abbey posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category