Ilkley’s iconic Box Tree Restaurant is the ultimate experience in innovative sophisticated fine dining.

The Box Tree is one of the oldest buildings in Ilkley and was originally  a Yorkshire stone farmhouse dating from 1720, home to a generation of gentleman farmers. The restaurant acquired its name from the box trees that were planted way back in the late 19^th century.

Over the years the Box Tree has been many things including an antique shop and a tearoom. But in 1962 all changed when Malcolm Reid and Colin Long, opened the Box Tree, which quickly became the North’s most successful restaurant, with two Michelin stars to its name.

Without exception, the Box Tree featured in every good food guide as renowned chefs Michael Truelove, Edward Denny and the more contemporary Marco Pierre White each made their mark on the menus and the history of the restaurant. It was also the favourite haunt of film and stage stars and politicians with Shirley Bassey, Johnny Mathis, Charles Aznavour and Margaret Thatcher all been seen at The Box Tree.

Today The Box Tree enjoys an unsurpassed reputation and is a must go to dining venue for those who appreciate high standards of fine dining with an innovative twist.

The Box Tree has much to celebrate this year with a new chef Brayden Davies. Brayden hails from Australia but moved to the UK some six years ago and since then has been working in some of the country’s top restaurants.

Brayden hopes to pursue his dream at The Box Tree of having his own Michelin Star  with his modern approach t food coupled with subtle influences from his down under roots and a focus on locally foraged ingredients.

Entering The Box Tree is like opening the doors into a gracious home. Its warm, friendly and has a wonderful intimate atmosphere.

As we sat in the lounge bar it was like stepping back in time to another era. Escorted to our table I was amazed by the well choreographed tables with their gleaming white cloths, shining silver cutlery, sparkling crystal glasses and the comfortable antique dining chairs.

My colleague and I were excited as we were about to take the culinary journey through the chef’s taster menu – myself opting for the vegetarian option and my colleague the normal one. Each of us was presented with our own individual mini sized gold edged menu to follow our journey.

Chef’s Snacks were served first in the form of a Parmesan Custard, Onion and a delicious take on Cheese on Toast with Dorset Nduja, Brin D’ Amour, Treacle Focaccia with Chicken Liver & Oakchurch Cherry Oreo for my non veggie colleague. Sourdough bread with Vegemite Butter, Ampersand Dairy Butter and Spring Pea Hummus completed our snacks.

My starter consisted of Agnolottie, a stuffed pasta with Yorkshire Ricotta, Amalfi Lemon and Australian Black Truffle. This was one of my favourites. The non veggie option had an addition of Alsace Bacon which gave it a great flavour according to my colleague.

Next followed the chef’s version of Arroz Negro. The non vegetarian fish course consisted of Hand Dived Scollops, Ramiro Pepper, Yorkshire Chorizo and Australian Finger Lime – a combination my colleague found exceptionally tasty. My vegetarian offering  was more than flavoursome with Braised Baby Fennel, Confit Fennel, Roasted Red Pepper and Wild Rice.

Our mains were split into what I preferred to call ‘chapters’ rather than as the menu called them parts.

Chapter One of my vegetarian course consisted of Buckwheat, Jacket Potato Espuma and Mint. I must admit that Espuma – vegetable foam I s not one of my favourites neither is Buckwheat but I did find this palatable but rather too ‘mushy’ for my liking. However Chapter 2 with the Hen of the Woods Mushroom and the most prized wild mushroom Girolle with wild garlic was a superb combination.

My colleague had three chapters to his meal. The Shepherds Pie with sticky Lamb Shoulder, Jacket Potato Espuma and Mint was a first for him and he loved the fusion of flavours. Chapter two wasa Spring Lamb cooked to perfection, tender and tasty with Violet Artichoke, Green Olive and Sheep Curd really sent him into raptures as did the Lamb Sweetbread, Anchove and Green Olive. He’s still talking about it weeks later.

When it came to sweets I was over the moon with the offering and we both shared the same choices. A trifle that contained Yorkshire Strawberry with Cardamom and Tasmanian Mountain Pepper was a wonderful blend. The first time I had tasted the Mountain Pepper despite living ‘down under’ for a long time! Must have been going to the wrong restaurants or shops. It really did give the trifle a kick.

My first experience of Carrot Cake was in 1980’s Australia and I’ve always enjoyed it since. This really did have a wonderful flavour with a hint of Tarragon and with the addition of the Brillat-Savarin creamy French cheese Brayden played a blinder.

But my heaven on a plate was the last dish of Cherry Souffle with Pistachio Ice Cream – lighter than air this really did come from the Angels kitchen.

After such a meal what can one say – I am sure Brayden’s dream will come true as did mine when after almost 25 years I got to dine at the Box Tree again.

The Box Tree Restaurant, 35-37 Church Street, Ilkley LS29 9DR.

Tel: 01943 608484 W: www.theboxtree.co.uk