Fifty Two
76-80
Gastronomy points 2025
Place your faith in the cooking skills
Named after the number of raised beds in its kitchen garden, this is a restaurant that is clear about its ambitions and quality standards. The tasting menu served is based on ingredients from their own kitchen garden and nearby farmers and growers. The atmosphere of the restaurant feels genuine and personal—everything, from the décor and materials to the food and drinks, is thoughtfully designed with a purpose.
Sustainability highlights
- Set days off and holiday closures to ensure a good work/life balance for staff
- Regular training is scheduled, with a clear growth plan in place
- The tables are made by a local craftsman in Harrogate
- Plateware is made by local artisans
Information
Head Chef: Adam
Rudding Park Hotel, Follifoot, Harrogate, North Yorkshire HG3 1JH, United Kingdom