A hearty appetite always seems to be the case after taking in lung fulls of sea air. The Cliffemount Hotel is perfectly positioned to accommodate both.

Why perfect you may ask? Following a coastal walk, or a day trip to nearby Whitby, you can sit in the hotel’s restaurant, or just outside, and drink in the beautiful scenery of Runswick Bay while dining on the seafood caught fresh that day, often from the bay itself.

The Cliffemount makes use of the high quality suppliers close by too, eggs sourced just two miles up the road, meat from R&J Atkinson in Kirkby Malzeard near Ripon and Sykes House Farm
near Beverly, fish from Whitby and Hartlepool, and all sundries and accompaniments made on-site, including the bread.

With chef Ian Rae, who has owned and run the hotel for 10 years with wife Carol, and head chef David Spencer and their team creating a new menu every day from the best produce available that morning, the resulting seasonal taste is simple exceptional.

As a result, the evening menu served in the AA-rosette, award-winning restaurant is different every day; summer diners have been delighted with the likes of pressed local duck, guinea fowl and chicken terrine with elderflower and apricot chutney for starter, and the seafood platter, which can be shared as a first course or as a main, with rollmop herrings, crayfish tails, smoked mackerel, smoked salmon and brown crab meat served with lemon mayonnaise, dressed salad and artisan bread.

For mains, The Cliffemount serves the likes of fillet Mulgrave sea trout with butternut squash puree, roast cauliflower and lobster bisque; and breast of guinea fowl along with pommes dauphinoise, pan fried pancetta spring cabbage and a wild mushroom Dijon sauce.

There are also pub classics, all with The Cliffemount’s own twist, such as lightly battered Whitby cod served with hand cut chips, homemade mushy peas and tartare sauce; and beefsteak, mushroom, blue Wensleydale and red wine pie, with a horseradish short crust pastry, hand cut chips and seasonal vegetables.

Desserts bring the meal to a luxurious close, with offerings such as a rich chocolate marquise with warm banana loaf, salted caramel ice cream and fresh cherries poached in port; and gooseberry and bilberry crumble with vanilla ice cream or custard.

If you’re looking for a light bite, in the morning and afternoon the tearoom serves homemade cakes and scones, pastries and light snacks, such as locally caught crab sandwiches, along with hot and cold drinks.

If you want to extend the experience, you can stay in one of the hotels 20 beautifully refurbished rooms.
With its rooms, excellent food and picturesque location, The Cliffemount is a wonderful location for small, intimate weddings with happy couples able to design their own reception menus.

The Cliffemount is also a great venue to enjoy Christmas – why deal with the stress of the festive season when you can have it all taken care for you?

The hotel has a package of a two-night stay with bed and breakfast along with a five-course Christmas Day lunch and a superb evening festive buffet from £210 per person.

If you don’t wish to stay, bookings are being taken for the Christmas Day lunch. Join Ian and Carol for a glass of sherry in the bar before sitting down to a feast.

New Year’s Eve is also being celebrated in style with a one-night bed and breakfast package including a five-course New Year’s Eve dinner, live music and dancing until late from £162.50 per person.

For more information and to book contact The Cliffemount Hotel,
Runswick Bay, Whitby, TS13 5HU on 01947 840103.

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