Supper clubs, cooking demonstrations, food and wine pairings, and supplier evenings built around the Yorkshire producers whose ingredients end up on the plate - that's Elsworth at the Mill's calendar. Set in the top floor of the historic High Corn Mill, on the edge of Skipton Woods. Local produce isn't a strapline here. In 2025 the Mill won "Best Use of Local Produce on a Menu" at the Deliciously Yorkshire Awards, with judges calling out chef Bruce Elsworth's handling of hyper-local ingredients "with respect and skill." Menus change with the seasons and with what his suppliers are doing. Bruce was formerly Head of Taste at Keelham Farm Shop and now hosts a podcast, The Dales Chef, on Dales Radio. He and Rebecca opened the Mill in 2022, with more than thirty years of top-flight hospitality between them - The Angel at Hetton, Michelin-starred Rascasse, the Devonshire Arms, the Craven Heifer. Private hire is available for weddings, private dining, corporate events, photoshoots and workshops. Five co-working desks are available Monday to Friday.

Which local producers do you source from?

Discover this through their supplier evenings and supper clubs, where the producer comes in and cooks alongside Bruce. Named on current or recent events: The Courtyard Dairy, Settle: Andy and Kathy Swinscoe's cheesemongers. A fourteen-year working friendship with Bruce. Featured cheeses include Settle Soft (handmade by Kathy), Yarlington, Kalkaber, and a trio of Wensleydales: Yoredale, Fellstone and Crummockdale. Herd & Hive: Libby and Ollie's honey, featured on their Taste of The Hive lunch.

Do we need to make a reservation? If so how do we do this?

Yes, everything is booked in advance - the Mill doesn't do walk-in dining. There are three ways to book, depending on what you're after: Public events (supper clubs, cooking demos, food and wine evenings, supplier nights) — booked via the events calendar on their website at elsworthatthemill.co.uk​/​buy-events-tickets. Popular dates sell out. Private hire (weddings, private dining, corporate events, photoshoots, workshops) — enquire via the contact form on the relevant page, by email at elsworthatthemill@gmail.com, or on 01756 462 902. Co-working: Monday to Friday, 9am–5pm, five hot desks. Book in advance via the site.

Awards and Recognition

Deliciously Yorkshire Awards 2025: Winner, Best Use of Local Produce on a Menu. Judges praised the menus for showcasing "local and hyper-local ingredients with innovation and flair." Chef Bruce Elsworth: Acorn Award winner (the industry prize for up-and-coming chefs); Member of the Master Chefs of Great Britain Former finalist in the Great Yorkshire Cookery Competition. Bruce also hosts The Dales Chef podcast on Dales Radio.

Social Media

https://www.instagram.com/elsworthatthemill/ https://www.facebook.com/elsworthatthemill

Check availability and book

To book: Online: elsworthatthemill.co.uk​/​buy-events-tickets Email: elsworthatthemill@gmail.com Phone: 01756 462 902 Gift vouchers are available for public events via the website.

Signature dishes or seasonal menu highlights

Menus change by event and by season, but a recent one with The Courtyard Dairy gives a fair flavour: Warm salad of golden beetroot, Ratte potato, wild garlic dressing and Settle Soft cheese Roasted king oyster mushroom with apple polenta, crispy ham and mushroom reduction (with Yarlington) Slowly braised beef brisket and Kalkaber arancini in beer and onion sauce A tasting of three Wensleydales — Yoredale, Fellstone and Crummockdale Settle Soft curd tart with nutmeg ice cream Recurring themed events include seasonal supper clubs (Spring Table, for example), seafood evenings, Tour de Yorkshire dinners, and wine-pairing nights built around a country or a grape.

Our sourcing story

Bruce Elsworth came up through some of the best kitchens in the north - eighteen years at The Angel at Hetton, a stint at Michelin-starred Rascasse in Leeds with Nigel Haworth and a spell as Head of Taste at Keelham Farm Shop, where his job was essentially to know the suppliers. He has brought those relationships with him. The Mill's calendar now puts the producers on the same bill as the chef: supplier evenings, producer-led lunches, guest speakers from the dairy or the apiary. The sourcing story is best told through those events: when Andy and Kathy from The Courtyard Dairy come in, guests eat five courses of their cheeses and hear the fourteen-year friendship behind them. When Libby and Ollie bring their honey to a lunch, the jars get opened on the pass. It's local produce shown rather than declared - which is what the Deliciously Yorkshire judges picked up on in 2025.

Website

https://elsworthatthemill.co.uk

Address Summary

High Corn Mill, Chapel Hill, Skipton, BD23 1NL