Yorkshire Life Luncheon - The White Hart Hotel, Harrogate

Main - Black Mountain venison, sweet onion tart, hazelnut and damsons

Main - Black Mountain venison, sweet onion tart, hazelnut and damsons - Credit: Archant

There is always something new to talk about at one of Yorkshire’s leading hotels as Jenny Green discovers

Head chef Mark Harris

Head chef Mark Harris - Credit: Archant

The White Hart Hotel, one of Harrogate’s leading four star hotels has been welcoming visitors for over 200 years. Following its makeover in 2011, the hotel now has a sister pub, The Fat Badger, serving tasty food and a host of local ales and affordable wines. And from the minute you step over the threshold at the White Hart you feel as if you have joined a party where you are made very welcome. Guests at the Yorkshire Life lunch were no exception. They were soon making new friends and business contacts as the buzz of conversation grew throughout the event.

There was just time for a brief greeting from Yorkshire Life advertising sales manager David Baird to thank loyal clients for their support as he announced continued growth in magazine circulation. Formalities over with and at least 70 guests began lunch with a much appreciated and beautifully presented Whitby crab supplied by Hodgson Fish, Yarm.

Guests then enjoyed Black Mountain venison provided by R & J Butchers, Kirkby Malzeard served with flavour enhancing hazelnuts and damsons. But for many of us the crowing glory of lunch that day was dessert, the luxurious Graeme Lee’s apple and cream cheese cake with apple sorbet and poppy seeds.

Wines were supplied and paired by Jacob Ratcliffe of Carlesberg Crown Cellars.

Phil Barker owner of The White Hart managed to leave his guests for a few minutes to talk about future plans including on-going consultations with English Heritage about the redevelopment at the front of the hotel which is a Grade II listed building. He was also enthusiastic about their new partnership with Classic British Hotels to help them expand their business.


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The White Hart Hotel, Cold Bath Road, Harrogate, HG2 0NF 01423 505681 whitehart.net



Paired with Ponte Presecco with crushed berries


Whitby crab, daikon radish, cucumber and caviar. Fish supplied by Hodgson Fish, Yarm

Paired with Picpoul de Pinet


Black Mountain venison, sweet onion tart, hazelnut and damsons with roasted sweet potato. Venison supplied by R & J Butchers, Kirkby Malzeard, North Yorkshire, vegetables supplied by Delifresh, Bradford

Paired with Con de Sur Single Vinyard Syrah


Graeme Lee’s apple and cream cheese cake with apple sorbet and poppy seeds

Paired with Vouray dessert wine

All wines supplied by Crown Cellars, Northampton

About the chef

Mark Harris is head chef at The White Hart Hotel and The Fat Badger, Harrogate. He joined the team two years ago and has brought with him a wealth of experience, having worked in one, two and three Michelin star restaurants including De-Zwetheaul in Holland, Marc Meneau, L Esprance in France and both Capital Hotel Restaurant and Le Gavroche in London to name a few.

His ambition and flair hasn’t gone unnoticed, as The White Hart has won a two AA Rosette rating and ‘Newcomer of the Year’ at the Yorkshire Life Food & Drink Awards since he joined. Mark said: ‘I have been fortunate enough to work in some of the optimum restaurants around the world and bring with me a little piece from each one. When moving back to Harrogate I could see the investment going into the refurbishment of The White Hart Hotel and knew straight away the potential it had as one of Yorkshire’s supreme dining establishments.’

The White Hart serves food all day from breakfast to lunch, afternoon tea and dinner and guests can enjoy sitting in either The White Hart brasserie or Fat Badger pub depending on which ambiance they prefer.

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