Hotels in Skipton
Devonshire Arms Country House Hotel & Spa
Bolton Abbey
Skipton
North Yorkshire
BD23 6AJ
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Owned by the Duke of Devonshire, the hotel offers 21st century comfort and facilities with the added attraction of antiques and paintings from the family seat, Chatsworth in Derbyshire. Surrounded by glorious countryside, close to the picturesque village of Bolton Abbey and the 12th century Augustinian Priory, the hotel makes an ideal base for exploring the Yorkshire Dales. The Burlington Restaurant offers exquisite food and a simply stunning wine list or for casual dining there is the lively The Devonshire Brasserie and Bar. The Devonshire Health Spa is a haven for relaxation with pool, steam room, sauna, solarium, fitness suite, tennis court and beauty therapy rooms.
Additional Facilities:
* Complimentary chauffeur service on request
* Cycles available for hire
Details
Ratings/Awards: AA 4 Red Stars
AA 4 Rosettes
RAC 3 Stars Gold Ribbon
Michelin Star
AA Wine LIst of the Year 2006
Price per Person
Price Includes: Room only + VATDouble: £125
Twin: £125
Single: £180
Suite: £205
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Restaurant
Name: The Burlington Restaurant & Devonshire Brasserie & Bar
Cuisine: Modern British & French, fine wines & brasserie
Chef: Steve Smith
Awards: 4 Rosettes
Michelin Star
AA Wine LIst of the Year 2006
UK Restaurants - Best Wine List
Wine Spectator - Best of Excellence Award
For menu click here
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Facilities
Parking
Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Building of Historic Interest
Gym
Tennis Court
Swimming Pool
TV in Rooms
Satellite TV
Conference/Business Facilities
Sample Menu:
To Start
PRESSING
pressing of confit chicken, ham hock and foie gras, pickled vegetables
PANNA COTTA
langoustine panna cotta with wild salmon gravalax, oyster beignet, guacamole
BOUDIN
boudin of corn-fed chicken scented with truffle, cassoulet of haricot blanc, wild mushrooms
PIGEON
ballotine of Bresse pigeon, puy lentils, baby turnips and Alsace bacon
SWEETBREADS
croustillant of veal sweetbreads, garlic and shallot purée, broad beans and girolles
CELERIAC
a light velouté of celeriac
Main Course
LAMB
cannon of lamb, wilted spinach, braised onions and cèpes
QUAIL
breast of quail with pan-fried foie gras, green asparagus, celeriac fondant and jerusalem artichoke purée
SEA BREAM
sea bream with shelfish tortellini, creamed spinach, herb gnocchi and trompette mushrooms
VENISON
venison on a bed of choucroute, black pudding ravioli, jus juniper, caramelised apples
HALIBUT
halibut with pied bleu and leeks, seared foie gras, tomato and basil fondue
Dessert
CHOCOLATE
hot chocolate fondant,
honey roast fig, milk ice cream
(please allow 20 minutes)
STRAWBERRY
parfait, strawberry sorbet
RUM
rum panna cotta, gratin of berries
VANILLA
crème brûlée, caramelised puff pastry, pear sorbet
PINEAPPLE
ravioli of pineapple and mango,
banana and passion fruit sorbet
CHEESE
British & French with quince paste and fresh fruits
(as an extra course £9.00)
Coffee, infusions and petits fours
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