Chefs Tommy Banks and Adam Maddock will oversee the F&B offering at Saltmoore, the new wellness-led retreat in the North Yorkshire Moors.

Set to open this autumn, Saltmoore will comprise two brand new hotels with 72 bedrooms, a spa and four F&B outlets – including a gourmet restaurant, relaxed brasserie, and wellness café.

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.

Trained under Devon-based chef Chris Tanner, Maddock has worked at leading hotels such as the Michelin-starred Whatley Manor in The Cotswolds, Gidleigh Park in Devon, The Manor House in Wiltshire, The Whitebrook in Wales and The Driftwood in Cornwall. His roots in Plymouth have shaped Maddock’s approach to cuisine, specialising in seafood and hearty game meat to highlight the best of the UK’s natural larder.

Joining Maddock as Consulting Executive Chef is Chef Tommy Banks – who is behind the Michelin-starred The Black Swan at Oldstead, Michelin-starred Roots York and gastropub The Abbey Inn. Born and raised in Oldstead, Banks’ farming background and commitment to local produce complements Saltmoore’s overall vision.

Inside, a wellness café will focus on a holistic and elevated approach to health food with bone broths, seasonal salads and smoothies. Meanwhile, the Brasserie will be a more laid back affair, featuring twists on classics across the menu – from smoked haddock scotch eggs and tempura cod cheeks to butter chicken pie and Mangalica Cumberland sausages with sage and apple butter mash.

Formal dining room, Calluna, will open in Saltmoore House in 2025. Named after the Latin name for heather and the variety that grows on the North Yorkshire moorlands, the menu will offer hyper-seasonal dishes inspired by the surrounding landscape.

From 2027, The Beach House will reveal its pizza restaurant, a more family-friendly, relaxed dining space. Saltmoore House will also be home to a bar that will serve traditional and speciality cocktails garnished with foraged ingredients and botanicals grown on site in the kitchen garden.

An F&B events list will offer gastronomic experiences and events, including masterclasses, guest chef pop-ups and other chef-led concepts. The summer months will bring diners al fresco on the terrace with live music and barbecues.

“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,” says Maddock. “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 Yorkshire Moors.

“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,” Banks adds. “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.”

CREDITS
Photography: © Esme Mai