ABOUT ELSWORTH KITCHEN

Elsworth Kitchen is the long-held passion and idea of Bruce and Rebecca Elsworth. Between them they have over 30 years experience in the Hospitality industry. They have brought their skills and expertise to the experience that is Elsworth Kitchen

“Real food and drink that people can relate to and most importantly enjoy, in a relaxing and welcoming environment”

Bruce was the Operations Director of The Angel Inn at Hetton for many years before moving to Keelhams Farm working as the Head of Taste. 

Bruce, has been a member of Master Chefs of Great Britain, won the Acorn Award in 2005. In the same year, he was a Great Yorkshire Cookery Competition finalist and was the third placed finalist in the Chefs Guild competition.  He started his catering career with a cookery course at Craven College, after which he was offer the post of commis chef at The Angel at Hetton and progressed to chef de partie.

He then moved to Michelin-star restaurant, Rascasse in Leeds, where he was demi chef de partie. He spent 20 months working under acclaimed Michelin-star chef Nigel Haworth and was promoted to full chef de partie and later to chef saucier. He returned to The Angel 18 years ago as senior chef de partie, eventually becoming head chef at the age of 24 and also became Operational Director in 2004.

Rebecca has worked both as Assistant Manager and Manager and brings a wealth of hospitality experience.  She has worked at the multi-award winning Devonshire Arms in Bolton Abbey and been general manager at the four-star Craven Heifer in Addingham and the highly regarded five-star Ashmount Country House in Howarth, she explains:

“It is important to me to work closely with local suppliers to seek out new products for our customers to try” and “my mission is to  provide excellent customer service, but also to bring a light and enjoyable approach to dining”.

Rebecca studied at Sheffield Hallam University in Art and Design and that is reflected in the feel and deco of Elsworth Kitchen

This combination of Bruce and Rebecca, is the reason and drives for the creation of Elsworth Kitchen

Rebecca and Bruce’s intention is to “create a menu which will comprise modern dishes which utilise the finest in local, British, seasonal produce. Their moto being:   Empty plate’s equals happy customers.  With the use of locally produced food, which is also seasonal, we are half way there.”

upstairs at Elsworth Kitchen Skipton
a menu which will comprise modern dishes which utilise the finest in local, British, seasonal produce.