FIFTY TWO at Rudding Park Wins Best Fine Dining Restaurant
FIFTY TWO, Rudding Park
FIFTY TWO opened in May 2024 to critical acclaim both locally and nationally, having been awarded 3 AA Rosettes and placement in the Michelin Guide within its first year.
Housed within the grounds of the family-owned resort Rudding Park in North Yorkshire FIFTY TWO sits within 300 acres gardens and woodland adjacent to its dedicated kitchen-garden, run by Head Gardener Emma Pugh.
Led by Head Chef and Host, Adam Degg (formerly of two Michelin-starred The Hand & Flowers and one-starred The Coach, Marlow), FIFTY TWO invites guests to an immersive, and innovative tasting experience, where no two evenings are ever the same, and a menu its only presented at the end of the evening. 10-courses are created using the best quality ingredients grown on site by gardener Emma and her team, and from local Yorkshire producers. Emma grows up to 500 edible plants on site, ready to use throughout the season using organic and no-dig methods.
The restaurant building itself is made up of five upcycled shipping containers, with large windows and skylights cut-in to allow guests to look out over the gardens and grounds. On arriving, up to 20 guests are welcomed t the Kitchen Garden with a seasonal shrub cocktail and snack as they explore Emma’s before making their way to FIFTY TWO.
The format sees a selection of snacks and freshly- baked bread served, followed by an assortment of plates which lead up to the evening’s signature sharing dish, followed by desserts and treats. Recent highlights include Last Year’s Beetroot, Wing Rib of Beef from Waterford Farm, and an ever-changing Seasonal Custard Tart – now a much-loved signature. Carefully selected wines, freshly made seasonal juices and garden-inspired cocktails also complement the tasting menus.
And Adam says of the restaurant: “We want guests to feel as though they have been invited to a relaxed dinner party at home – with exceptional food, flowing drinks and lively conversation. As the saying goes, ‘the best parties happen in the kitchen’ and we like to think our restaurant captures exactly that spirit. At the heart of the room is a seven-meter kitchen island, surrounded by five tables with socially inclined seating offer prime views of the action. Like a dinner party with friends, you don’t see a menu in advance and guests place their faith in the cooking skills of the host, so in this case, me and my team!”
