David McLaughlin - Chef Profile

Years of Michelin awards is without doubt the highest honour available in the restaurant world and at Holbeck Ghyll we have been proudly twinkling away for 13 consecutive years.

The stellar award was bestowed between 2000 - 2014, and since then our head chef David McLaughlin certainly hasn’t rested on his laurels. He and his accomplished team work incredibly hard to maintain the exacting standards, quality of ingredients and imagination that the reviewers look out for. Their dedication hasn’t gone unnoticed either, earning Holbeck Ghyll a long, unbroken line of gastronomical awards.

When they are not cooking and concocting in the kitchens, our chefs are travelling the region, scouring and sourcing, experimenting and inventing.

We only serve the very finest ingredients and where possible our food is sourced locally - it means our lamb and venison comes from a consortium of Cumbrian farmers, our salmon, although Scottish, is smoked just down the road at Cartmel Valley Game where we also source wild Cumbrian lobster, and all of our free-range eggs come from chickens who’ve roamed the surrounding countryside.

For our Goosnargh duck we venture a little further afield to Reg Johnson on the edge of the stunning Ribble Valley and much of our fruit and vegetables are sourced from Yorkshire where the terrain is a little more encouraging and the soil more fertile than here in Cumbria. Who knew raspberries would grow so abundantly in Thirsk?

The aim is to create food that isn’t overly fussy, but combines wholesome flavours with a dash of creativity. Although consistently superb, our portion sizes aren’t frustratingly small either, as we understand many of the guests joining us are doing so after a tiring day on the fells.