The Hare Restaurant
Scawton, Nr Helmsley,
North Yorkshire YO7 2HG

Telephone: 01845 597 769

Our Menu

North Yorkshire is a fine county to be in and, where we can, we try and source as much produce as locally as we possible can.

We offer tasting menus only, (no a la carte menu) so yes, a little more adventurous than many, but we hope you will enjoy the beautifully, thoughtfully created dishes.

It's a leisurely affair, and we only book out all of our tables once each evening so there's no rush so you can enjoy each dish (and each glass of wine!) at your own pace.

Please let us know about any dietary requirements, allergies etc at the time of booking as we prepare the food depending on the number we have booked in (some of the ingredients in the alternative dishes we can offer may not be present in our kitchens if we dont know about your dietary needs) If you suffer from any allergies or have specific dietary requirements please click here. We do offer a vegetarian and pescatarian menu but we require at least 24 hours notice to prepare some of the ingredients.

We want you to enjoy your dining expereince with us, so if you have any questions or queries, please contact us on 01845 59 77 69 or email us;

We can open Thursday-Saturday lunch times if you book. We offer the 6 course tasting menu and the full tasting menu on the lunch as well as the evening.

Paul and his team are forever changing the menu, which keeps dishes seasonal and exciting. The use of modern techniques and creativity produces some really stunning dishes. Click here to see a sample menu

Due to the nature and size of our business we ask for a small deposit to confirm your booking (£10 per head which is returned to you on the day of your visit). We also operate on a first come first served basis as we have limited tables.

Our meat comes from Farmison and Co, near Ripon, Venison comes from Holme Farmed Venison and our Fish from Hodgsons.

"It seems Paul feels able to flex his muscles and push the boat out with creative flair and a little experimentation on the plate."

"My scallops reminded me of a Kandinsky painting - little dabs of bright colour, dribbles of sauce and scatterings of leaf and vegetable. If it sounds like a style over substance mess, it isn’t."