Saltmoore lifts the lid on the masterminds behind its culinary operations, with head chef Adam Maddock in command and consultant chef Tommy Banks.
Positioned among breathtaking seascapes and the vast North York Moors, Saltmoore is the new wellness-led sanctuary that is transforming the former Raithwaite Sandsend.
Set to open in autumn 2024, the holistic retreat will become home to two new hotels – Saltmoore House and The Beach House – a state-of-the-art spa – and a standout food and beverage offering that will celebrate innovative British cooking.
Led by head chef, Adam Maddock, the former head chef of The Fife Arms in Braemar, dining at Saltmoore will have a farm-to-fork approach, with locally-sourced produce and seasonal dishes.
During his career, Maddock has honed his skills in some of the UK’s top kitchens and has trained under well-known Devon-based chef, Chris Tanner.
His roots in Plymouth and spending many of his former years in Cornwall has shaped Maddock’s approach to cuisine. He specialises in seafood and hearty game meat, highlighting the best of the UK’s natural larder.
The philosophy behind the dining at Saltmoore is clear simple, unfussy dishes executed with impeccable technique. Joining Maddock as consulting executive chef is multi-award-winning chef Tommy Banks – one of the UK’s most innovative restaurateurs behind the Michelin-starred The Black Swan at Oldstead, Michelin-starred Roots York and award-winning gastropub The Abbey Inn.
Born and raised in Oldstead – just across the moors from Saltmoore – Banks’ farming background and commitment to local produce, alongside his track-record of creating exciting dining experiences, complements chef Maddock’s vision for Saltmoore.
Guests and locals alike will be able to enjoy Saltmoore’s two bars and four F&B offerings including a fine dining restaurant, Brasserie, Wellness Café and pizza restaurant.
Organically aligning with Saltmoore’s spa, the Wellness Café will focus on a holistic and elevated approach to health food with bone broths, seasonal salads and smoothies.
The Brasserie will be a more laid-back offering, featuring inventive twists on classics across the menu – from smoked haddock scotch eggs and tempura cod cheeks to butter chicken pie and Mangalica Cumberland sausages.
Beautiful ingredients from across the region will also feature, including fresh fish and seafood from local fisherman and heather honey from the moors for a sweet finish to a succulent meal.
Formal dining room, Calluna, will open in Saltmoore House in 2025. The Latin name for heather and the name of the variety that grows on the North Yorkshire moorlands, Calluna will represent Maddock and Banks’ dedication to elevated, yet uncomplicated cuisine. With a hyper-seasonal menu, guests can expect an unparallelled dining experience, inspired by the moors and coast.
What’s more, from 2027, The Beach House will reveal its pizza restaurant, an ideal family friendly, relaxed dining space.
Saltmoore House will also be home to a chic bar that will serve traditional and speciality cocktails garnished with foraged ingredients and botanicals grown on site in the kitchen garden, bringing the flavours of Yorkshire full circle.
In addition to their F&B outlets, Saltmoore will also offer gastronomic experiences and events, including masterclasses, guest chef pop-ups and other chef-led events. The summer months will bring diners al fresco on the terrace with live music and barbecues.
Adam Maddock, head chef at Saltmoore, said: “It’s a privilege to take on the role of head chef at Saltmoore. Overseeing multiple outlets and giving each its own unique personality is a challenge I’m looking forward to. I’ve learned under some fantastic mentors throughout my career and I’m passionate about doing the same for my team while crafting dishes that speak to the North York Moors.”
Consultant chef, Tommy Banks, added: “When I was asked to take on the mammoth project that is Saltmoore’s food and drink offering as consultant chef, I was incredibly excited.
“I’m a huge champion of Yorkshire and what Adam and I have been working on together is going to be truly special I’ve had a lot of fun crafting an array of menus and dining experiences to suit all dining styles. Whitby and Sandsend is a very special place for me and Saltmoore is going to be an incredible addition to the area.”
Dishes start at £12.50 for a starter and £25 for a main course, while room rates are available from £290 for a snug room inclusive of breakfast at both Saltmoore House and The Beach House.
For more information, visit www.saltmoore.co.uk
