THE WILD PLUM

Temporarily closed

WE’RE TEMPORARILY CLOSING…

 

To ensure the safety of our staff and customers during these uncertain times, we’ve taken the extremely difficult decision to temporarily close the Wild Plum from 19th March 2020, in line with Government guidelines to avoid social gatherings.

 

We can’t thank our staff enough for their resilience, loyalty and support at what is such an anxious time for all.  To you our loyal customers, where do we begin? We’ve watched our cafe flourish over the years all thanks to your continued support.

 

Right now, we remain positive and remind ourselves, this is only temporary. Follow our Instagram for regular updates.

 

To our fellow independents, our thoughts are with you and to our customers, stay well and we look forward to seeing you all when we’re back open.

WILD PLUM OPENING HOURS

Temporarily closed until further notice

VIEW OUR SAMPLE MENUS

Please note, our menus are changed on a weekly basis to reflect seasonal changes and the local produce that is available at the time. These sample menus are just a taster of what’s on offer.

MEET THE CHEF

It seems Bethany Haresign was destined to spend her life around food from the beginning. Her mother Hilary Haresign was herself a chef before opening her specialist fashion boutique, Snooty Frox of Harrogate. She introduced her daughter to cooking at an early age and Beth was making jam tarts by the time she was three. Beth’s great grandma had a baker’s shop in Hunslet, Leeds, and Beth’s grandma owned a restaurant. So Beth’s love of food and cooking is part of her DNA.

Crowned Chef of the Year at the Harrogate Hospitality and Tourism Awards 2019, Bethany heads up the super talented all female team. Bethany trained under a Michelin star chef and with a family of chefs to boot, the Haresigns know what it takes to bring both your plate and taste buds to life!

The team makes everything from scratch using only the best ingredients which are always from Yorkshire or as near to Yorkshire as possible. Taste, flavour and presentation are all really important, as is the challenge to constantly bring something new to the table.