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Hotels in Harrogate

Boar's Head Hotel (The)
Ripley Castle Estate

North Yorkshire

HG3 3AY | View map
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The Boars Head Hotel, one of the Great Inns of Britain, overlooks a cobbled square at the heart of a delightful Estate village. The hotel has twenty five luxury bedrooms - each individually decorated with king-sized beds.

The village stocks are strategically located close to the front door, and the Castle gardens produce vast quantities of fresh fruit and veg: mercifully, guests at the Boar's Head tend to have very few complaints.

In the early 1900's Ripley boasted three inns: Sir William Ingilby closed them all down because too many churchgoers could be seen hurrying across the square for further spiritual sustenance after the service. Seventy-one years later, when the Ingilbys re-opened the hotel, the Rector was amongst the first through the door: the ale proved so heavenly that he blessed the beer pumps on three consecutive evenings.

Guests who want to tour the castle and stroll round the beautiful and extensive gardens and deer park can obtain a complimentary ticket: Harrogate, York, Fountains Abbey and the myriad delights of the Yorkshire Dales also await nearby.

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Ratings/Awards: AA/RAC 3 Star, Silver award
Number of Rooms: 25
Number Ensuite: 25

Price per Room:

Double: £120 - Superior: £140
Twin: £120
Single: £99 - Superior: £120
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Name: The Restaurant
Cuisine: British
Chef: Jason Main

For menu click here

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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Tennis Court
TV in Rooms
Conference/Business Facilities

Sample Menu:

Sauvignon Veloute, with a paupiette of oyster and salmon caviar
Tartlet of Nidderdale Lamb Shank and spring onion, rarebit crust
Sweet Vine Tomatoes stuffed with fromage frais and poached quail eggs,
duo of pepper coulis
Tower of Red Mullet and Celeriac Puree served with a shellfish and saffron sauce
Pan-fried Foies Gras with a fig chutney, celery, marinated raisin and rosemary
(£2.00 supplement)
Gratin of Smoked Salmon, aubergine caviar, dill and lime crème fraiche
Winter Garden Terrine, glazed chestnuts in port dressing
Yorkshire Beef Fillet, oxtail mash and baby vegetables, balmoral sauce
Tournedos of Pork Fillet, fondant roots served with a scrumpy and thyme jus
Pan-fried Guinea Fowl Supreme stuffed with black truffle mousseline, poached pear, warm balsamic dressing
Grilled John Dory Fillet, braised endives and a red wine emulsion
Noisette of West Coast Monkfish, linguini of carrot and cucumber, served with a vanilla salsa
Tian of Mediterranean Vegetables, green asparagus and red chilli oil
We prepare a selection of dishes for non-meat eaters, Please ask for today’s selection
Coconut Flavoured Crème Brulee with fresh pineapple in a light syrup
Pistachio and Pancake Terrine with caramel and orange sauce, passion fruit sorbet
Iced Honey and Drambuie Nougat with marinated melon and raspberries
Trio of Chocolate Platter
(dark chocolate marquise, milk chocolate mousse, white chocolate ice cream, sauce griotte)
Chaux-Froid of Mixed Fruit with champagne sabayon
Ripley soufflé of the day
(please allow 20 minutes)
Farmhouse cheese platter, celery, grapes and kumquat marmalade

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