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We are delighted to invite you to spend Valentine’s Day evening at Otley Hall, with a 4-course dinner prepared by Otley Hall’s celebrated partner chef, Paul Thompson.
Seared beef carpaccio with rocket, parmesan and aged balsamic (gf)
Grilled tiger prawns with Asian slaw, creme fraiche, chilli jam and crispy shallots
Tallegio arancini with squash puree, sage butter and toasted seeds (v)
Steak with triple-cooked chips, garlic sautéed tenderstem broccoli and bernaise sauce (gf)
Pan-fried bass with parsnip puree, buttered greens, crispy leeks and saffron butter sauce (gf)
Wild mushroom wellington with dauphinoise potato, greens, glazed carrots and tarragon cream (v)
Chocolate fondant with dulce de leche and homemade vanilla ice cream
Apple tart tatin with homemade vanilla ice cream
Baked camembert with honey-glazed figs, homemade oat cakes and cheese straws
Refunds accepted through to 1 February 2026
We are delighted to invite you to spend Valentine’s Day evening at Otley Hall, with a 4-course dinner prepared by Otley Hall’s celebrated partner chef, Paul Thompson.
Seared beef carpaccio with rocket, parmesan and aged balsamic (gf)
Grilled tiger prawns with Asian slaw, creme fraiche, chilli jam and crispy shallots
Tallegio arancini with squash puree, sage butter and toasted seeds (v)
Steak with triple-cooked chips, garlic sautéed tenderstem broccoli and bernaise sauce (gf)
Pan-fried bass with parsnip puree, buttered greens, crispy leeks and saffron butter sauce (gf)
Wild mushroom wellington with dauphinoise potato, greens, glazed carrots and tarragon cream (v)
Chocolate fondant with dulce de leche and homemade vanilla ice cream
Apple tart tatin with homemade vanilla ice cream
Baked camembert with honey-glazed figs, homemade oat cakes and cheese straws
Refunds accepted through to 1 February 2026