The story
The kitchen at Thorpe Park Hotel & Spa in Leeds prepares British and French cuisine that honours the Yorkshire landscape. Chefs cook everything from scratch using seasonal produce supplied by regional growers and fishermen. This dedication to quality secured an AA Rosette for 2026, acknowledging the restaurant's culinary excellence. Dishes like the chicken liver parfait with roast peach and onion jam or the slow-cooked French onion soup topped with a cheddar croute illustrate how the team balances refined technique with comforting flavours. The menu adapts regularly to reflect the freshest available ingredients.
The dry aged sirloin and ribeye steaks arrive with Marmite butter. Confit tomatoes and baked mushrooms complete the plate for a savoury finish. Lighter options include the crispy duck and watermelon salad dressed with hoisin sauce and cashew praline. The smoked haddock fishcake rests on a curry buerre blanc with keta eggs, showcasing the kitchen's British and French approach to comfort food. Desserts offer distinct conclusions, such as the sticky toffee and Thwaites ale pudding with miso butterscotch sauce. A white chocolate cheesecake garnished with parmesan flakes and raspberry sorbet provides a balanced sweet ending.
The bar and lounge area offers comfortable seating and cosy corners for relaxed dining throughout the day. An all-day menu supports the main kitchen with items like the glazed cheddar sandwich on toasted ciabatta or the hand-crafted steak and Thwaites ale pie. Local brewing partnerships define the drink list, with Thwaites beers appearing in both glasses and recipes. Nyetimber English sparkling wine complements the British and French menu during special occasions. The space invites guests to settle in for a coffee or a cocktail while reviewing the extensive selections.
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