Home Design Pignut & The Hare Builds on Sustainable Yorkshire Roots

Pignut & The Hare Builds on Sustainable Yorkshire Roots

Chef Tom Heywood and Laurissa Cook continue to evolve Pignut & The Hare, combining hyper-local sourcing, foraging and a tasting-led format within a rural restaurant-with-rooms setting.

Terry Clark

12 April 2026

Pignut & The Hare, a restaurant with rooms in North Yorkshire, is led by chef Tom Heywood and front-of-house operator Laurissa Cook, whose approach centres on sustainability, seasonality and local collaboration.

The business originated as The Pignut, which opened in Helmsley in June 2023. In July 2025, the operation relocated to a larger site in Scawton, taking over the former Hare pub and relaunching as Pignut & The Hare. The expanded venue now includes four refurbished bedrooms alongside the restaurant.

Heywood’s background includes time in UK kitchens such as Cottage in the Woods and Midsummer House, informing a cooking style rooted in technique but focused on ingredient-led simplicity. The restaurant has since gained recognition from the Michelin Guide and the Good Food Guide, alongside three AA rosettes.

Seasonal Menus and Sourcing

Menus are structured as tasting experiences, offered in both half and full formats, with the number of dishes determined by seasonal availability. Produce is sourced from the surrounding area, including fruit and vegetables from Helmsley Walled Garden and meat from the Castle Howard estate, supplemented by daily foraging.

A consistent element across the menus is a “wastage course”, created using by-products from earlier dishes as part of the restaurant’s zero-waste approach. Seasonal dishes currently include Castle Howard lamb rib with mint, barbecued lion’s mane mushroom, and cured chalk stream trout with beetroot.

Drinks and Dining Experience

The drinks offering forms a core part of the experience, with wine pairings curated by Laurissa Cook. The list focuses on natural and biodynamic wines intended to complement the changing menu.

The dining room accommodates 23 covers and adopts a restrained interior approach, with wooden tables, leather seating and exposed brickwork set against neutral finishes and soft lighting.

Rooms and Extended Offer

Upstairs, the four en-suite bedrooms occupy a building dating back to the 12th century. Interiors reflect the same pared-back aesthetic as the restaurant, with locally sourced amenities and a multi-course breakfast included as part of the stay.

Beyond the restaurant, Tom Heywood and Laurissa Cook have also published a cookbook, The Foragers Table, in partnership with Meze Publishing. The book reflects the same seasonal and foraging-led philosophy as the restaurant.

Pignut & The Hare continues to develop its offering following its relocation, with a focus on refining both the food and guest experience.

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