New ‘food and street food’ restaurant The Falls Bar & Kitchen opens in Ingleton in the Yorkshire Dales

After a £100,000 redevelopment, The Falls, Bar & Kitchen – at the entrance to the famous Ingleton Waterfalls Trail – is now open all day, seven days a week, for breakfast, lunch and lunch. having dinner.

Dan and Charlotte, the couple behind Ingleton’s award-winning Seasons Bakery, opened the restaurant in the village.

Register to our Business newsletter

“We offer a one-day dining experience – with table service, top quality dishes and generous portions – without the high price usually associated with such an experience,” says Charlotte.

The Falls Bar and Kitchen

“And we’re dog lovers ourselves, so pets are welcome,” adds Dan.

The a la carte menu, created by Executive Chef Matt Marshall, offers a fusion of traditional and modern dining, incorporating steakhouse grill-style meals, vegetarian dishes and sharing platters.

The Falls applies a field-to-fork philosophy: all meat is sourced directly from local farmers, including Braida Garth’s Kingsdale Produce, whose animals graze uphill from the restaurant, in the shadow of Yorkshire’s highest waterfall , Whernside. Other suppliers include Hellifield Highland, whose Highland cattle will be familiar to those traveling regularly north along the A65 towards Ingleton, and Chris Wildman, whose longhorn, English shorthorn and belted Galloway cattle graze in the limestone pastures of nearby Malhamdale.

The lamb is sourced directly from Jack Edmundson at Westhouse in the west end of Ingleton.

The Falls Bar and Kitchen

Dan comes from a farming family and is keen to support local farmers. His grandfather raised Friesian and Shorthorn cattle, alongside Rough Fell, Herdwick and Cheviot sheep, while his great-aunt Margaret Blades was credited with bringing English Shorthorn cattle back from near extinction.

“We work with farmers before their animals are slaughtered, to make sure they can provide the traditional cuts that deliver the best flavor,” Dan explains.

“Our support and ability to adapt our menus to use seasonal ingredients encourages farmers to follow more sustainable traditional methods, which help ensure their animals have a good and long life.”

Chef Matt Marshall says: “All our meat is sourced from local farms and prepared on site: we know the name, number and origin of all the cattle and sheep whose meat is used.

The Falls Bar and Kitchen

Dan, who once ran a carpentry shop in Ingleton, created a bespoke bar front from 150-year-old recycled railway sleepers that bear the stains of iron rails and pins that

Comments are closed.