“Good cooking is not about complexity — it is about honesty, restraint, and a profound respect for what the land gives you.”
A Kitchen Rooted
in Yorkshire Soil
The Stone Table was born from a simple conviction: that the finest dining in the North need not look southward for its inspiration. Chef Eleanor Ashworth trained under two Michelin-starred kitchens before returning to her native West Yorkshire in 2019, drawn by the extraordinary larder she had always taken for granted — the moorland game, the forced rhubarb of the Wakefield Triangle, the aged cheeses of the Dales.
The room itself is deliberate. Reclaimed stone flags, hand-thrown ceramics from a potter in Haworth, candlelight that moves with the draught of conversation. Nothing here is accidental. The name comes from the great oak table in Eleanor's grandmother's kitchen — a place where food was serious, sustaining, and always an act of love.
We work with fewer than twenty suppliers, most within sixty miles of the restaurant, and our menu changes entirely with the turning of each season. We believe that the best thing a chef can do is get out of the way of an exceptional ingredient — and occasionally, with great care, to make it sing in a way it never could alone.