The Roxburgh

Gary Dall opened The Roxburgh as a café in 2014 after a career that took him from training under chef Kenny Atkinson to cooking for touring musicians including Sting, Van Morrison, Shakira and Muse. The restaurant has since narrowed to a set tasting menu served Friday and Saturday evenings, built around ingredients such as North Yorkshire Texel lamb, retired dairy cow from County Durham and hand-dived Cornish scallops alongside native Lindisfarne oysters. Sundays bring a rotating pop-up format exploring a different theme each week rather than a fixed menu. The dining room is small and informal, with period music and cosy, close-set tables rather than white tablecloths. Dall still runs the kitchen himself rather than delegating to a head chef.