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AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Modernist cooking from the kitchen garden

AA Inspector

At a glance

Open all year
Vegetarian menu
Wines by the glass

The handsome stone-built Rudding Park is master of the 300 acres of landscaped gardens and woodland that it surveys, and has been refashioned for the present day as a spa hotel with all the luxury accoutrements one could wish. As is the way nowadays, it incorporates a productive kitchen garden, the Latinised name of which is conferred on the fine-dining restaurant, where its steward Adrian Reeve works in close conjunction with head chef Murray Wilson to furnish a menu built on unimpeachable seasonal freshness. The format is six or eight courses for food that pulls out all the modernising stops and then some. In autumn, the opening gambit could be stone bass with pickled leek in sake, before pork cheek with celeriac and apple makes an appearance. The various sweetnesses of cherries and carrots add depth to a principal dish of succulent mallard breast, and then the longer menu offers a cavalcade of three desserts arriving in single file: bergamot-fragrant yuzu tart, pear with ginger and maple syrup, and a chocolate treat offset with blackberries and sheep’s milk.

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Opening hours

  • Open all year
  • Closed for lunch: all week
  • Dinner served from: 7
  • Dinner served until: 8.30


  • Chef(s): Murray Wilson

Food and drink

  • Cuisine style: Modern British
  • Vegetarian menu
  • Wines over £30: 85
  • Wines by the glass: 85

Price guide

  • Credit cards accepted


  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome

Additional information

  • Seats: 45
  • On-site parking available

Getting here

From A61 at roundabout with A658 take York exit, follow signs to Rudding Park.

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