July 7, 2017

New Drivers’ Club Menus Revealed, Plus, Daily Changing Specials!

Salmon with coconut laksa sauce

Food has always been high on Bowcliffe Hall’s agenda, but today marks a step change as Executive Chef Andy Lawson reveals the new Drivers’ Club menus. The exciting, redesigned menus see the food offering elevated to a new level, using only the very best seasonal and local produce, combined with the addition of daily changing specials.

View the new menus in their entirety. Click here for the Drivers’ Club menu and here for the Pit Stop Grab ‘N’ Go

Executive chef Andy Lawson commented,

“Increasingly, Drivers’ Club members want to try something new, so alongside retaining some member favourites, the dishes on both the Drivers’ Club and Pit Stop Grab and Go menus have been refined and refreshed. They are in essence simple dishes cooked with unrivalled local produce and executed faultlessly.” 

Breakfast is as indulgent as you like, with members’ offered everything from a ‘Yorkshire Platter’ of grilled dry-cured bacon, Masham sausage, homemade black pudding, tomato, mushroom, and choice of egg through to our new ‘Nod to Wellness,’ a delicious feast of smashed avocado on sourdough toast, a poached hen’s egg, served with smoked salmon or grilled bacon.

Nod to Wellness

Nod to Wellness

For those in a rush who are looking for something quick and delicious, the scaled back Pit Stop Grab ‘N’ Go menu makes a brilliant alternative – offering the same great food for a modest cost.

As well as a huge selection of delicious starters and snacks (may we suggest the Kalamata olives, salt and vinegar crackling and oriental nut crackers) there is a new selection of sandwiches including grilled Halloumi with Asian spiced pickled vegetables and tomato relish, or, classic Coronation chicken.

Grilled Salmon and Caesar Salad

There are options for vegetarians and those looking for ‘free from’ options and if you’re currently on a health kick, look no further than the selection of delicious salads including ‘Amazing Grains’ – a combination of Potting Shed leaves, puffed barley, wild rice, roasted beetroot and carrot, toasted sunflower seeds, turmeric dressing – add grilled salmon or smoked chicken if you’re after something a little more hearty.


Smoked Chicken Amazing Grains Salad

Chef, Andy Lawson also noted the latest food offering for members’ visiting the Drivers’ Club, commenting,

“I’m perhaps most excited to announce the addition of daily changing specials to the Drivers’ Club. Members’ will be treated to exquisite dishes that will change from day-to-day which means that should they wish to dine in the Drivers’ Club every day – which I hope they do – they will be able to enjoy something new each time.”

Andy Lawson Chef Bowcliffe

The new menus show off some of the finest local producers Bowcliffe Hall is proudly working with. From Yorkshire’s finest fish emporium, Ramus of Harrogate (see the divine East coast cod dish below) to Lishman’s of Ilkley who provide the ultimate melt in the mouth cured meats. We’d highly recommend The ‘Best of British Board’ as the perfect sharing board for two or as an indulgent treat for the famished if you’re partial to the above, served with Yorkshire cheeses and Bowcliffe pickles and breads.

Cured meat, Yorkshire cheeses and Bowcliffe Pickles

East Coast Cod with Spring Veg’ & Herbs – fresh from Bowcliffe’s organic gardens – one of the daily changing specials

The Best of British Board

Sweet tooth? Try the cakes from The Barn Bakery in Appleton Roebuck, freshly baked and delivered to our door. The close proximity and incredibly high standard of these producers’ means every dish is 100 times more delicious and sustainable than if it were purchased elsewhere. The freshest thing on the new menus? Well, that would be the delicious array of herbs and salad leaves – handpicked each day from our very own Bowcliffe Potting Shed… roughly 20 meters away from the kitchens! Homegrown at its very finest.

View the new Drivers’ Club menu »


View the new Pit Stop Grab ‘N’ Go menu »


We hope you enjoy the new dishes and Executive Chef Andy would love to hear your feedback.

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