Exclusive 5-course tasting menu evening with live music at Rudding Park. Featuring three Michelin-starred chefs, the Times’ ‘Restaurant of the Year’ and BBC Great British Menu stars. In aid of Yorkshire children’s cancer charity, Candlelighters.
Michelin-starred charity dinner at Rudding Park | 18th May 2026
Award-winning Yorkshire chefs are coming together for the hospitality event of the year at Harrogate’s Rudding Park hotel in proud partnership with R and J Yorkshire’s Finest Farmers and Butchers.
Ruth Hansom (Hansom Bedale, Times’ ‘Restaurant of the Year’), Jake Jones (Forge at Middleton Lodge, Michelin star), Ahmed Abdalla (Legacy at The Grand York, 2025 Great British Menu Finalist and Michelin Guide recommended), Callum Leslie (Executive Chef at Michelin starred Black Swan at Oldstead and Top 50 Gastropub, Abbey Inn at Byland) and Adam Degg (Fifty Two at Rudding Park, Michelin star).
Each chef will prepare one course for the five-course tasting menu. Using the finest, locally sourced seasonal ingredients.
Candelighters is a Yorkshire-based charity which supports children with cancer and their families. Providing lifetime support services and investing in vital research. It’s a fantastic cause and one we are thrilled to be supporting with each ticket sold.
Expect an evening surrounded by the splendour of Rudding Park, with award-winning dishes, followed by live music and a silent auction in aid of Candelighters.
What’s included
- Domaine Evremond drinks reception (Taittinger Champagne’s English sparkling wine brand).
- 5-course tasting menu curated by Michelin-starred and BBC Great British Menu chefs.
- Live music.
- Silent auction in aid of Yorkshire Children’s cancer charity Candelighters, with your chance to win a Michelin-starred Black Swan at Oldstead stay with dinner.
- Tickets are £125 per person with 20% of proceeds going to Candlelighters.
- Tickets only sold via this page/Yorkshire Food Guide website.
- Limited tickets available, this will sell out
What’s on the menu
- Glass of Domaine Evremond (Taittinger Champagne’s English sparkling wine brand)
- Canapes and bread (Ruth Hansom)
- Musselburgh Leeks in Pumpkin Seed Miso – Kaluga Caviar – Toasted Buckwheat – Cultured Buttermilk & Douglas Fir Dressing (Jakes Jones)
- Spiced Monkfish, Pickled Fennel Jam, Coconut and Dill Chutney, Moilee Velouté (Ahmed Abdalla)
- Rib eye of beef with a foraged Hedgerow Salsa Verdi and smoked beef fat pomme puree (Callum Leslie)
- Signature custard tart (Adam Degg)
Due to the nature of the event, the team cannot cater for dietary requirements.
How to Book
- Add the number of tickets you’d like to purchase to your cart
- Once purchased you will receive an order receipt and your ticket/s via email.
- You will be automatically added to the event’s guest list.
- On arrival, please present your Yorkshire Food Guide ticket/s which display a unique voucher number and QR code.
Event Date, Time & Location
- Date: 18th May 2026
- Time: From 6:30 pm until late
- Dress Code: Semi-formal/cocktail
- Location: Rudding Ln, Follifoot, Harrogate HG3 1JH – Get Directions
Meet the chefs
Ruth Hansom
Ruth Hansom is an award-winning chef from Darlington and appeared on the BBC’s Great British Menu. She trained at The Ritz, and the restaurant received a Michelin star when she was in the position of chef de partie. Now, Ruth owns Hansom restaurant in Bedale, serving exceptional seasonal tasting menus and wine pairings. Named as one of the Times’ Top 10 restaurants of the year in 2025.
Jake Jones
Jake Jones is the head chef at Forge, Middleton Lodge. Growing up near York, Jake is a passionate cook and crafts intricate tasting menus at Forge. With a true ‘estate to plate’ ethos, Forge uses fresh, quality produce from their estate and holds a Michelin and Michelin green star.
Ahmed Abdalla
Ahmed Abdalla is head chef at The Grand, York’s fine dining restaurant, Legacy. Following its opening in 2022, Ahmed has been included in the Michelin Guide and gained 3 AA Rosettes in the first year of opening. He was also a BBC Great British Menu finalist in 2025.
Callum Leslie
Callum Leslie is an Executive Chef leading the acclaimed kitchens at Tommy Banks’ Michelin-starred The Black Swan at Oldstead, and Top 50 Gastropub The Abbey Inn, Byland. With nearly 15 years of experience in some of the UK’s most prestigious restaurants, Callum has honed a culinary style which showcases local, seasonal ingredients.
Adam Degg
Adam Degg is the head chef and host behind Rudding Park’s Michelin-starred Fifty Two restaurant. Winner of Best Fine Dining Restaurant at the Yorkshire Post Tourism Awards 2025. The immersive tasting menus showcase Adam’s culinary creativity and passion, while utilising the freshest produce from Fifty Two’s onsite kitchen garden.
Meet the Sponsors
Headline sponsor – R and J Yorkshire’s Finest Farmers and Butchers
We’re thrilled to announce R and J Yorkshire’s Finest as the headline sponsor of this event. They will be supplying the meat used in the 5-course tasting menu. This family farm and butchers have farmed in Yorkshire since the 1850’s, and supply some of the best restaurants in our region.
R and J have their own farm in Nidderdale called Waterford Farm, with additional produce sourced directly from their network of carefully selected, top-quality suppliers and co-operative farmers based across the Yorkshire Dales, Vales, and Moors.
Drinks sponsor – Domaine Evremond, Tattinger Champagne’s English Sparkling wine brand
Our drinks sponsor for the evening is Domaine Evremond. Pierre-Emmanuel Taittinger and Patrick McGrath came together to craft exceptional English Sparkling Wine of the highest quality. Their cellar door is situated just outside Chilham, Kent, and we’re excited to be welcoming them to to host our drinks reception here in Yorkshire.
With Studio is our dish sponsor, brought to you by Rachael Easton Taylor who has over a decade of experience in hospitality interior design. Rachael creates considered, guest-led spaces with striking aesthetics.
Terms and Conditions
- Due to the nature of the event, event tickets are non-refundable and non-transferrable following purchase.
- Entrance to the event is not permitted without a pre-paid ticket.
- One ticket is required per person.
- The team cannot cater for any dietary requirements due to the nature of the event.
