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Head Chef - Travellers Rest Restaurant
Andy Coomber started his career as a chef in 1989 at Scarborough Technical College, where he passed his City and Guilds 706/102 Certificate. This took him to the Wrangham House in Hunmanby before heading in land over to Harrogate 11 years ago. His passion is quality good cooking that everyone loves. One of Andy's favourites is his Legendary Steak Pie, where customers have come from a far for the heart warming flavours.
Kate Pawson has managed The Travellers rest for 3 years and has been a committed employee to Mark and Sharon Hopkins the Landlords, who also own the Black Swan at Burnbridge. Kate looks after all her Cask Ales and can run her own cellar.
Nestled in the Harrogate Runway, admire the breath taking scenery while dining at one of Harrogate's best kept secrets. The Traditional Sunday Carvery will cook your Beef to requirements and boast the best Yorkshire Puddings made to Andy's secret recipe, booking is certainly advisable.
Barnsley Chop with Sweet Potato and Parsnip Mash. Parsnip Crisps and Red Currant Jus
Recipe serves 4
Peel and Dice 1kg Parsnip and Sweet Potato. Boil until tender. Mash with 2tsp chopped Parsley, 40g butter, a grating of Nut Meg, season with Salt and Pepper to taste.
For the Parsnip Crisps, peel and cut as thinly as possible. Deep fry in hot oil. Cut as many as required.
To make the Jus, use half a bottle of Red wine, 1 tablespoon of Red Currant Jelly and gravy. Bring to the boil, then simmer until reduced to about a third.
Season the Barnsley Chop, 1 per person with Cracked Black Pepper, and cook to your liking. Pan Fry, Oven bake or Grill.
