Hipping Hall, is a special place, one made up of many varied elements, reflecting the very surroundings in which it sits… Nestling at the foot of Gragareth, Lancashire’s highest peak, a stone’s throw from the meandering River Lune, framed by the gently rolling Yorkshire Dales you get a true sense of place from this enigmatic building, one that reflects the surroundings in which it sits…
The food produced at Hipping Hall also firmly reflects our surroundings. Chef Oli Martin uses the vast array of produce available to him from across Lancashire, Yorkshire and Cumbria to create a unique terroir: a true homage to all that is good about England’s North country.
The restaurant is the oldest part of Hipping, dating back to the 15th century, though we doff a cap to the building’s past we haven’t let time stand still: the walls are painted with pigments exclusively created by local artists Pip Seymour and Rebecca Wallace; making use of minerals from the area surrounding Hipping, including Gritstone from Ingleton, Rudstone from the Lune Valley and Backbarrow Blue from Backbarrow. The drapes framing the windows are hand crafted from Yorkshire wools by spun into Pendle Tweed created by Benjamin Thornber & Sons, Clitheroe, and the ironwork from which they hang have been lovingly crafted by Albion Ironwork, Lancaster. The staff wear contemporary yet utilitarian aprons marking the properties past as a Smithy. Even the plates and bowls used to showcase Oli’s food have been cleverly conceived by artisan potters Miles-Moore Ceramics (Martin & Siobhan) using materials and glazes made from local minerals, including pink granite from Shap, slate from Coniston, haematite from Egremont, river sand from the Wenning in Yorkshire and Lune in Cumbria and Lancashire to reflect both Oli’s connection with the landscape and the restaurant’s continuing evolution.
We ask you to embark on a journey of discovery with us… to delight your senses through what you see, smell and taste.