Harrison Barraclough of the two-AA-rosette George at Wath in Ripon, North Yorkshire, has moved to become head chef at the Plum and Partridge.
Barraclough earned two AA rosettes for the George at Wath in 2014 when he was 25, however with the lease up on the restaurant he and his team decided to move on to the Plum and Partridge pub in Husthwaite, also in North Yorkshire, which is owned by Anthony Pratt.
"I wanted to continue with accolades, so I took on the head chef job," he told The Caterer. "It's a beautiful spot with nine gorgeous bedrooms, so it's perfect for what we want to do. We're continuing what we started."
The 40-cover venue will continue to be a relaxed, informal country pub, said Barraclough, with a menu of modern British cuisine using local produce.
The new menu will include starters such as smoked mackerel with pickled cucumber, sourdough and watercress; and Harrogate blue cheese risotto with poached egg and pine nuts; and mains such as Yorkshire coffee-braised beef cheek, sirloin, leek, onion, shallot and fondant potato; and Dales lamb rump with pea, baby gem, anchovy, goat's curd and baby fondant potato. There will also be desserts like mulled plum crumble with custard, and lemon and honey panna cotta.
Barraclough, who trained at the Black Lion in Thirsk under Paul Binnington, also owns hospitality events, recruitment and consultancy business the Yorkshire Chef.
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