Newton House was a finalist in the 2014 ‘Taste’ Awards. With a score of 48/50, the judges commented: “Denise is not frightened to show her commitment to local produce and is the very antithesis of Sunblest toast and Cornflakes. It would be hard to find a more committed ambassador for the use of local produce, its seasonality and variety of provenance. It was a breakfast dining experience to rival many serious restaurant dinners. One of the most creative Breakfasts in Yorkshire.”
AWARD WINNING BREAKFAST MENU MORE...
Much of the food offered for breakfast at Newton house is home-made, or locally-produced by small-scale producers, with every ingredient being selected for its Taste.
At Newton House we believe in British food prepared in the traditional way; and in seasonality and the use of homegrown produce wherever possible.
Slow food is: “locally produced food which has been cooked simply and with respect” Nigel Slater
Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. Denise has been a member of the ‘Slow Food’ movement for a long time and takes the Slow Food principles of ‘Good, Clean, Fair Food’ very seriously. Visit Slow Food website: MORE:…
Fruit Compote is freshly baked in Denise’s AGA each morning – using whatever fruit is in season including: Plums baked with cinnamon and brown sugar; Yorkshire rhubarb (from Wakefield’s Rhubarb Triangle); Newton House Apples cooked with cloves and cinnamon (from our 100-year-old Newton Wonder apple tree); plus Mixed Dried Fruit Salad cooked in Jasmine tea with star anise.
Granola is home-made to our secret recipe, using organic porridge oats.
Organic milk & butter - milk comes from cows that live in the fields of Nidderdale for as much of the year as possible and that produce milk that tastes as milk ought to taste. Butter (which looks as if it is home-made) comes from Acorn Dairies near Leyburn in Wensleydale in the Yorkshire Dales.
Apple Juice - Our apple juice comes from apples from our 100-year-old Newton Wonder apple tree.
Meat - All our meat is supplied by Huttons Butchers in Knaresborough. Our bacon and sausages are additive-free, and not just Free Range but prepared from traditional rare breeds of pigs (Gloucester Old Spot, Tamworth, Large White, Hampshire), which have been born and raised in the fresh air with consideration and respect (see our ‘Pig of the Week’ information).Because every pig is an individual, the size and fat content is variable, but all the bacon has great flavour.
Our sausages have a high meat content and again, are variable depending on the breed of pig, and the size of the natural casings. They do generally have quite a strong flavour, but that is what we like at Newton House.
Huttons’ Black Pudding is cooked the traditional Yorkshire way in a baking tin and bain-marie (with the addition of a secret ingredient) – it won the Championship in Lancashire a few years ago (but Huttons are now banned from taking their Black Pudding ‘across the border’ from Yorkshire).
Fish – Smoked Salmon: we serve Bleikers traditional oak-smoked salmon which comes from selected sustainable farms in NW Scotland, and has been awarded a Gold Taste Award. It is dry cured with sea salt and smoked over pure oak chippings. Bleikers are certified to smoke ‘Freedom Food’ salmon.
Smoked Haddock is supplied by Ramus in Harrogate and is it’s natural colour.
Eggs - Our eggs, free range of course, are supplied by Ian Taylor Eggs, where small flocks of hens roam free at the family farm in Burton Leonard, a few miles from Knaresborough.
Bread - We currently use Jackson’s (Yorkshire’s Champion Bread) – White and Brown Bloomer (with malted wheat flakes and barley). Jackson’s use flour that’s milled in Yorkshire from wheat that’s grown in Yorkshire – and the bread is baked in Yorkshire.
Sourdough – In addition we serve Denise’s own home-made sourdough bread (using a starter that boasts continuous use for over 100 years – a gift from a guest). The unbleached and wholemeal flour comes from a small mill in Nidderdale and the bread is baked in Denise’s AGA.
Artie, from Bay Area, San Francisco.
Preserves - All our preserves are home-made. Denise makes the jams from, mostly, locally-grown and foraged fruits. Marmalade is also made by Denise, and by her friend Issy (her marmalade always wins 1st prize at Harrogate Allotment Show).
Wild Food - Denise is an active amateur mycologist and loves to go foraging for edible fungi and other wild food (when she gets time) so you may find Chanterelles, or Honey Fungus, or Hedgehogs, or Blewitts, or perhaps Trooping Funnels on the menu in the Autumn, plus St George’s mushrooms in the Spring, if you’re lucky!
We want all our guests to enjoy their breakfast so do let us know if you have any special dietary needs. It would be helpful if you tell us in advance (when booking) if you have any special requirements.
Vegetarian We offer variations of anything already on our Breakfast Menu. This includes: Omelettes, sausages (usually Glamorgan (Caerphilly cheese & leek) or Linda McCartney Tofu); Vegetarian eggs benedict served with spinach; Eggs – any way you like. We do not serve vegetarian ‘bacon’ as why would a vegetarian want to eat bacon?
We do not serve evening meals at Newton House as there are so many pubs, bars and restaurants in Knaresborough, just a few minutes’ stroll away, from a great Indian to a cosy wine/bar brasserie. We are happy to make recommendations and reservations on your behalf. We also have a Sainsbury and a Tesco just a few minutes’ walk away, as well as a couple of fast food takeaways.
We are happy to provide packed lunches, to fill flasks etc, on request. Alternatively, there is a Sainsbury and a Tesco just a few minutes walk away, and several sandwich bars and a deli close by.
Dairy intolerance We always have a choice of non-dairy milk (soya, Almond and sometimes coconut), and dairy-free spread. We sometimes have soya yogurt.
Gluten-Free We normally have a choice of white or brown bread; plus our recent discovery, English muffins (made from tapioca and rice flour) so guests can now enjoy an Eggs Benedict. Gluten-free sausages are made for us by Huttons and we always have some in the freezer.
However, for guests’ convenience, and particularly for guests travelling on their own, we are always happy to rustle up a sandwich, a BLT, or a bowl of soup, or an omelette and salad –even baked beans on toast – it just depends on what we have available at the time.
WHERE TO EAT IN KNARESBOROUGH MORE…
We can make arrangements for exclusive evening use of a local cafe/restaurant. Plus we can sometimes organise outside caterers for evening meals at Newton House.
The breakfast was probably the best I have ever had in a hotel of this nature. The AGA baked plums were to die for.
I love the new water filtration system Denise has installed to provide free water in rooms, it’s a very nice touch to detail. The breakfast is, as always, fantastic. Guests have a huge choice of locally produced breakfasts served by a great team of staff.
Home from home, Denise the owner was fantastic. The food was exceptional and all home made and home cooked. You need to stay a week to sample the full choice on the breakfast menu. Our room was massive.
I had read so many reviews praising the breakfast, was it really that good? Well, YES actually. Could not fault the place and will make it my first hotel option next time I’m working in the area.
Words cannot describe how amazing the breakfasts are, the choice and quality surpasses anything I have had before. Denise prides herself on supporting local produce and the “slow food” experience. She uses seasonal organic ingredients, home made preserves and hand made sourdough breads.
Breakfast was very very good and the choice and standard would leave many a top hotel to shame. Denise who gives the personal touch to each and every person was in this day and age a great bonus.