The Box Tree

Back in 1962, Malcolm Reid and Colin Long converted what was a local teashop into one of the country’s most idiosyncratic restaurants. Fast-forward more than 50 years, and current hosts Simon and Rena Gueller have cemented its reputation as an icon of the North Country scene. Some of the old eccentricities have been ironed out, but the retro interior still pays homage to striped wallpaper and paisley upholstery. By contrast, the kitchen (now headed by Mark Owens) is bang in tune with the times, delivering a clever, refined take on modern Franco-European cuisine in the shape of, say, treacle-cured sea trout with cucumber, radishes and oyster cream followed by fillet of Yorkshire beef with wild mushrooms, daube en cassolette and potato foam or (in more conventional vein) poached turbot with sprouting broccoli, brown shrimps and almonds. Desserts also hit the high notes – perhaps a golden raisin and rum soufflé with milk and honey ice cream. A pedigree wine list loaded with treasured vintages adds even more lustre to proceedings.

Often regarded as one of Yorkshire’s finest eateries, The Box Tree Restaurant is housed in one of the oldest buildings in Ilkley. It opened for business in 1962 with Malcolm Reid and Colin Long, who together quickly established it as the North’s most successful restaurant, with two Michelin stars to its name. Over the years, a multitude of renowned chefs have overseen the kitchen, including Michael Truelove, Edward Denny and the more contemporary Marco Pierre White, cementing its position as one of the finest restaurants in the North of England.  

Set in a beautiful sandstone cottage that was built in 1720, the quaint outside of the restaurant reveals few clues about the smart establishment within. Stepping inside, the cosy interior has the feeling of being in someone’s house rather than a restaurant; the low-ceilinged dining rooms have a luxurious and intimate feel, clad with white-table cloths, fine art and antiques. 

Diners can choose from a selection of modern, creative tasting menus curated by Australian born head chef Brayden Davies. The front of house team is suited and formal with impeccable service skills, while an extensive global wine list is overseen by long standing general manager Chris Stapleton and restaurant manager Thomas Wardle. 

Lunch is served on Fridays and Saturdays only, while its regular dinner tasting menu is available Wednesday to Saturday. While dishes change often according to the seasons, examples of previous dishes have included chicken liver parfait with crispy skin and blood orange (snack), sole Veronique with razor clam, brown shrimp, grape and tarragon (starter) and Mangalitza pork sirloin with Hen of the Woods and an XO jowl dumpling (main).  

On Sundays, there is a set lunch menu available, centred around a refined take on a Sunday roast.