The culinary innovators
It was a bold move in 2012 when Paul and Liz Jackson took over the neglected Hare Inn at Scawton, restoring it brick by brick, turning a neglected village pub into a destination restaurant.
Passing walkers looking for a cheese sandwich and pint of ale must have been disappointed to find a high-end, multi-course tasting menu, but plenty found their way to this quiet corner of the National Park for an exceptional dinner with the added bonus of an overnight stay in one of their four bedrooms. Then, quite suddenly, the Jackson’s packed up and moved on.
Enter Tim and Laurissa Heywood from the acclaimed Pignut in Helmsley. The move to Scawton provided them with a beautifully restored inn, more space and those luxurious bedrooms.
They’ve carried out a soft restyling to make it their own, painting the panelled walls in delicate shades of blue and cream and incorporating natural materials: brick, leather, linens, jute rugs, sheepskin throws, chunky tables, resulting in a calm and contemporary space.
They opened at the end of 2025, with the same commitment to foraged, local and sustainable ingredients they fostered while in Helmsley. The hallmarks of Tim Heywood’s style.
The menu begins with ‘Wastage’, small bites made from the off cuts of other dishes. This might be a mini gazpacho or a choux bun infused with spent coffee grounds.
The menu proper takes off with trout tartare and a fig leaf emulsion, or pork belly skewered and charcoal-grilled, glazed with a wonderfully sticky barbecue sauce and served with a brown butter hollandaise.
The menu changes regularly, but dinner proceeds in this manner with a series of small courses (choose four or eight courses) which may include lamb, hake, venison, whatever is in season and locally sourced.
A stand-out dessert is Tim’s ice cream made from Penny Bun and Lion's Mane mushrooms, finished with a mushroom and coffee crumb and a caramel sauce. If this sounds too alarming (and trust me, it’s delicious) this outstanding dinner concludes on more familiar and homely ground with a butterfly bun.
The mini buns are presented by Laurissa in a traditional cake tin in a tribute to Tim’s Nan, who was his inspiration and is a touching conclusion to a remarkable dinner.