The Malt, Burley in Wharfedale

The Malt Christmas Menu
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Historical Yorkshire inn goes back to its golden roots

They say a good malt is worth the wait and, housed in a building well over 100 years old, The Malt’s new owners are hoping it’s been worth it.

The Malt is in one of the most beautiful buildings in the area, and has stood since 1880, when it was known as The Malt Shovel.  Previous to that, a thatched inn, also known as The Malt Shovel, stood on the site.  Photos and records from the time illustrate that it was very much the centre of the village and new owner Adam Lewis has every intention of taking The Malt back to its local roots. 

“There is so much history to this place” said Adam, “it would be insensitive of us to ignore it.  It’s a stunning building and being a local myself, I had driven past so many times thinking ‘if only I could get my hands on that…’ and now I have, and it’s a dream come true.”  

Under Adam’s experienced eye (he also runs the much loved Yard in Ilkley and Will’s Bar in Malton), The Malt has undergone a sensitive transformation, revealing the history of the building and furnishing each room in a timeless style.  

Adam has also brought along a new team, lead by Pete Shanks, General Manager, who has been with Adam for four years. Also joining the team is Head Chef, Amanda Berry along with Restaurant Manager, Simon Cornish, ex-Sommelier at Mal Maison, Manchester and Bar Manager, Kirsty Fairhurst, who has come from The Fleece in Addingham. Between them they have introduced a menu which offers local and seasonal produce, including vegetarian and gluten-free options and fabulous dishes for children.  Adam adds, “Given the abundance of independent producers and farmers on our doorstep, there has been no difficulty in sourcing top quality suppliers such as Sykes House Farm in Wetherby from whom we get our T-bones and venison.”  

Sample dishes this season include honey and mustard baked duck, wild mushroom and artichoke strudel and grilled fillet of dorade, parmentier potatoes with a tomato, fennel and lemongrass compote.

The Malt also has some rather decadent hidden gems to offer too, such as a private dining room which seats up to twelve, and a speciality cheeseboard which Chef Amanda Berry is rather proud of.  “We’ve been working with Cryer and Stott to build up a wide selection of local, traditional and European cheeses and we’ve got some wonderful choices such as Yorkshire Show award winning Ribblesdale Superior as well as Yorkshire Fine Fettle.”  

With a name like The Malt, it goes without saying that the drinks selection has been taken very seriously.  With Simon Cornish’s true passion being wine, he has lovingly produced a wine list suitable both for fine dining in the restaurant and for those just taking a bite to eat in the bar.  As well as introducing magnums and reintroducing customers’ palates to European and indigenous wines, Simon’s personal recommendations from the wine list includes Nine Popes, an Australian red, initially modeled on Chateauneuf-du-Pape, now evolved into an internationally recognised example of this style in its own right. He also favours Quincy, made just down the road from the legendary Loire villages of Sancerre and Pouilly Fume.

Adding another dimension to The Malt is the function room. With a capacity for upto 150 people, the function room has its very own kitchen and fully stocked bar making it an ideal space for private parties such as weddings, birthdays and christenings.

And Adam’s plans for The Malt aren’t over yet.  A 1904 advertisement stated there were spacious bedrooms as well as the choice wines and spirits on offer.  So, in keeping with tradition, phase two will see The Malt become a restaurant with luxurious rooms which will provide the perfect solution for well fed diners after an evening of fine food and wine.
 
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