Headline: Fresh start for head chef

A south Lakes café bar has unveiled its acclaimed new head chef.

Harry’s, at Yew Tree Barn, at Low Newton, has welcomed Scott Fairweather to lead the kitchen, and he is already making a mark with his new menu.

Scott left The Black Swan, at Ravenstonedale, this autumn after eight years as head chef then took some time out to consider his next move.

Pamela Wilson, co-owner of Yew Tree Barn, said they were “chuffed to bits” to have secured him and excited for the future of the café.

“We are delighted to have Scott on board. He brings a wealth of experience, is enjoying a different challenge and has been busy creating a fantastic new menu. He is known throughout the county for his simplistic approach to creative and flavourful food that is inspired by his surroundings and driven by local, seasonal ingredients.

Scott's sour cherry granola and porridge with parsnip crisps at Harry's CafeScott's sour cherry granola and porridge with parsnip crisps at Harry's Cafe

“We’re also looking forward to him bringing back Sunday lunch every weekend and our occasional evening supper clubs, as well as our Christmas market festival and exciting Christmas menu.”

Scott said: “As soon as I met Pamela and Harry to talk about their vision, followed by a look around Yew Tree Barn, everything just seemed to fit in with what I was looking for. It felt right, an instant feeling of respect understanding and trust from both sides.

“There was a great structure for success already installed here but at the same time there is huge scope for improvement and development, which is great for somebody who struggles to stand still.

“We managed to turn the menu around in a day and so far the feedback and support has been unbelievable. I'm very excited to see what we can achieve here.”

Scott’s new dishes include innovative breakfast and brunch options including porridge with parsnip, raisin, pear and caramelised nutmeg sugar; croissant waffle, chocolate custard, orange, marshmallow and honeycomb; and ‘stuff on toast’, a choice of BBQ baked beans, halloumi and pesto courgette or avocado, bacon and poached eggs.

Lunch dishes comprise pork shoulder rigatoni, smoked trout and crayfish kedgeree, whipped feta hummus and venison chilli. Yew Tree Barn’s famous smoked haddock chowder remains on the menu. A number of dishes are gluten free, vegetarian or vegan.

Yew Tree Barn’s new opening hours are Tuesday-Sunday from 9.30am-4.30pm (kitchen closes at 4pm), closed Mondays except Bank Holidays. The Christmas Market Festival runs from December 6-8 from 10am-4pm.