Our guests enjoy the best of all worlds here at The Timble Inn. An elegant yet relaxed atmosphere. Rural, old-world charm yet plenty of modern comforts. Supremely professional yet warm and welcoming service. And our approach to dining is no different. The best Yorkshire produce and a fine dining experience, but also a few creative twists and of course, a full stomach.
We think our restaurant hits that sweet spot for guests. And a lot of that is down to our Head Chef, Jamie Cann, who’s been here for twelve years (part of the furniture).
So we thought we’d have a chat with Jamie so you can get a feel for what goes into making your meal at The Timble Inn so special.
Where it all began
Like all great journeys, Jamie’s road to becoming Head Chef began in childhood. “I always had a passion for cooking from a young age. I spent a lot of time in the kitchen with my nan, mum and auntie.”
Classical training refined that passion, with an emphasis on French and Italian styles. Jamie had several moves up and down the country, learning with many accomplished chefs along the way. This breadth of experience now enables him to add his signature modern twists to classical dishes here at The Timble Inn.
Jamie says this balancing act of creativity while maintaining the high standards guests expect is one of the hardest parts of the job. So, how does he manage it?
Dreaming up new dishes
Firstly, when it comes to choosing new dishes, seasonality is always top of mind. We’re blessed to be in a fantastic part of the world to take advantage of great seasonal produce. Jamie says, “We are so lucky in Yorkshire that we have a lot of excellent seasonal ingredients. I particularly enjoy incorporating asparagus, rhubarb and our county’s excellent cheeses.”
In fact, one of Jamie’s favourite dishes to include on the menu is a classic local dessert – “Poached rhubarb (when in season) with homemade ginger parkin. You can’t get more Yorkshire than that!”
We’re fortunate to have so many outstanding suppliers nearby, such as R&J Yorkshire’s Finest Butchers, Hodgsons Fish and Class One Fresh Produce to name but a few. Jamie has worked with many of them for years and can trust them to provide the best quality ingredients whatever the season.
So the seasons play a huge role in devising the menu, but where else does Jamie find inspiration? “It comes in many ways and sometimes from the most unlikely places. Books are helpful and cooking shows can often throw up some new ideas. But sometimes it can come from a dream and if I wake up in the night, I have a pen and paper next to my bed to note the ideas down.”
And what about the rest of the kitchen team? Do they have a say? “I do like to keep control of the menus. However, the rest of the team are tasked with devising weekly specials and if any get particularly good feedback, I do consider adding them into the main menus on the next rotation.”
The vital ingredient – teamwork
Ah yes, the restaurant team. We’re extremely proud of our team here at The Timble Inn, and guests regularly compliment us on our staff and service (whether that’s in-person or in online reviews).
Jamie believes this, coupled with our idyllic country setting, is what makes dining at The Timble Inn a unique experience.
“As the old cliche goes, teamwork to make the dream work. We are really proud that we have a very stable team here with the vast majority of employees staying for several years. Hard work is of course important but we all put a lot of emphasis on staff morale as well.”
This stability and cohesion gives Jamie the confidence to push boundaries with the menu, knowing the team will always ensure quality and consistency.
Our menu
So, what’s the result of all this creativity, teamwork and outstanding seasonal produce? Here are some of Jamie’s picks from the menu at the time of writing: “The Roast Loin of Venison with Jerusalem artichoke puree, venison suet pudding, honey glazed carrots, fondant potato & pickled blackberry has been very popular. The venison we get from R&J is of a really high quality.
Also the Pan-fried Duck Breast with sweet potato puree, pak choi, oyster mushrooms, confit duck leg spring roll & chilli onions has sold really well. I think the Asian style influence on this dish has made it an interesting choice for guests.”
Our menus can always be relied upon to include one or two Asian fusions, and that’s down to Jamie’s personal tastes. “I love making different types of curry at home. Thai and Indian styles are my favourite, I’m even getting my kids into spice now!”
As we publish this article, Jamie is putting together our new spring menu. Any sneak peeks? “I won’t give too much away just yet but we’ve got a really nice seasonal trio of lamb coming on. Watch this space.”
Join us for dinner at The Timble Inn
So, there it is. A flavour of what goes into making dining at The Timble Inn so special. We hope to welcome you to our 2AA Rosette-awarded restaurant before long. Our new spring menu goes live in March 2025 (if the lamb trio doesn’t tempt you, we’ll have plenty more delights on offer, including our renowned vegan range).
Jamie isn’t the type of chef who comes out of the kitchen at the end of the night, but if you do bump into him, he’ll gladly have a natter about his favourite musician. Jamie says, “I’d love to cook for Bob Dylan as I’m a big fan. I’d take the opportunity to find out what he’s really like!”
Apparently, Dylan loves figgy pudding, so maybe adding that to the Christmas menu is the closest Jamie will get, but you never know…
We’ll leave you with this final thought from Jamie: “Above all, we want you, our guest, to enjoy yourself in a relaxed and friendly atmosphere. It’s so important for us that you can come here and be yourself, just take a load off and have everything done for you. And of course, leave with a full stomach!”
If that sounds good, book a table online or by calling 01943 880530.
Our private dining packages are also very popular for birthday, anniversary and christening meals. Explore our packages here, and give us a call at the above number to book.
And if wedding bells are on the horizon and you’re looking for an intimate and sophisticated venue, Jamie will work with you to create the bespoke wedding menu of your dreams.