Welcome to our

Five Star Restaurant

with Rooms



AA Rosette Award for Culinary Excellence

Head Chef Marc Williams & Award winning Chef Patron John Topham are the creative force behind the innovation and meticulously prepared dishes served at The GT. Together with a team of dedicated catering professionals, striving always to produce dishes that appeal to the eye and excite the palate.


Our ethos at The GT is to create delicious beautiful food by focussing on getting the very best flavour from the finest quality ingredients.


We are proud of the provenance of our ingredients and have for many years worked with local suppliers to source only the highest quality, fresh and ready-for-market produce. This is reflected in the seasonality of our menu, which changes daily to reflect the best of what is available that day. We choose only those suppliers who work in a way that meets the exacting standards we demand. We believe it is the only way to serve you with food that tastes divine. Marc Williams (Head Chef)


But rather than read about it, why not try it for yourself?

To make a reservation for lunch or dinner please call us on

01423 340284.



    > Lunch and Dinner Menu

    > Sunday Lunch Menu

    > Dessert Menu

    > Wine List

    > Drinks

Email | gti@generaltarleton.co.uk

To make a reservation call

01423 340284

Sample Lunch & Dinner Menu



Our Famous Little Moneybags 1986

a treasure of seafood in a crisp pastry bag, lobster sauce



GT’s Prawn Cocktail

roast vine tomato puree, avocado Marie Rose,

garden pea sorbet, Parmesan crisp and our house Mary



Chicken Liver Parfait

Yorkshire rhubarb pickle, toasted brioche



Ad Hoc

Olley’s sausage scotch egg, GT’s black pudding, crisp slowly braised belly pork, pea puree and a scrumpy reduction



Popcorn King Prawns

crisp and light tempura batter, sriracha and tomato mayonnaise



Seared King Scallops and The GT’s Homemade Black Pudding

cauliflower puree, floret bhajis and a light curry oil



Provencal Fish Soup

with croutons, rouille and Gruyere cheese



GT’s Smoking Hot Smoked Salmon

potted with cucumber and dill crème fraiche, Pickering watercress mousse



Kit Calvert Wensleydale Cheese Souffle

roast hazelnuts, fennel, apple and rocket salad



Cauliflower Bhajis

with mango, coriander yoghurt



Please ask if you have any allergies or special dietary requirements


An optional service charge of 10% will be added

to parties of 8 or more



Main Courses


Fish and Chips

Black Sheep beer batter, crushed fresh peas, tartare sauce and triple cooked chips



Slow Braised Ox Cheek

in a rich red wine sauce, silky mash and baby carrots



Chicken and Leek Pie

with wilted greens and a choice of mash, triple cooked chips or new potatoes



Roast Butternut Squash Ravioli

shitake mushrooms, garden sage, rocket, Wensleydale pesto and toasted pine nuts



Aubergine Parmigiana

Italian classic with our little twist, rocket and Parmesan salad



24 hour Slow Braised Belly Pork

crisped in the oven, with truffled cabbage, dauphinoise potato and caramelised shallots



Maple Pan Roast Goosnargh Cornfed Duck Breast

crispy Rosti potato, caramelised chicory, roast plum, orange and thyme sauce



Char-grilled Dukkah Spiced Lamb Rump

smoky aubergine with tahini, lemon and garlic, fresh mint, coriander, parsley and pickled lemon

quinoa salad, sprinkled with pomegranate seeds



Haunch of Holme Farmed Venison

char-grilled and served with dauphinoise potato, chervil root, celeriac, beetroot, kale and blackberries



Seafood Thermidor

fillets of cod, haddock, salmon, hake and tiger prawns on a bed of vegetables baked in a rich creamy cheese, mustard, mushroom and brandy sauce



Side Dishes



Basket of Bread


Triple Cooked Chips


New Potatoes


Creamed Spinach


Broccoli and Toasted Almonds


Mixed Leaf Salad


French Fries and Aioli


Spring Greens – Kale, Spinach & Cabbage


Dauphinoise Potato - £3.75



Children's Menu


Homemade Soup of the Day




Olleys Whole Hog Sausages with mash and onion gravy



GT’s Fish and Chips

local boat haddock cooked in a beer batter with hand-cut chips

and minted mushy peas



Fresh Pasta

with a tomato sauce and Parmesan





Sticky Toffee Pudding

with toffee sauce



Vanilla Ice-Cream

in a brandy snap basket



Food with Yorkshire Roots

Xmas menu (pdf)