Ryedale restaurant included in latest additions to The Michelin Guide Great Britain & Ireland

Pignut and The Hare’s inclusion follows hot on the heels of the Scawton-based venue earning a Very Good rating in the Good Food Guide just six months after opening.

The Michelin inclusion places Pignut and The Hare among 24 new restaurants added to the Guide in its final monthly update ahead of The MICHELIN Guide Ceremony 2026.

Owners Tom and Laurissa Heywood are delighted to see Pignut re-recommended in The MICHELIN Guide, particularly with the Inspectors classifying the restaurant as creative.

“We are incredibly proud and genuinely thrilled to have regained our place in The MICHELIN Guide at our new home,” said Tom.

“To carry that recognition forward from Pignut means a huge amount to us, and having our food described as creative really reflects the way we like to cook.”

Laurissa added: “This move has been a big step for us and for the whole team, so to be recognised again so soon is incredibly rewarding.

"Creativity has always been central to Pignut - from how we use local ingredients to how we approach waste and seasonality and it’s wonderful to see that acknowledged.”

The MICHELIN Guide Inspectors are constantly on the road, assessing both established restaurants and new openings, with additions to the Guide made throughout the year.

While Michelin Stars and Bib Gourmands are revealed annually at the Guide Ceremony, restaurants deemed worthy of recommendation are added on a rolling, monthly basis.

These latest additions are highlighted with a ‘New’ symbol and published via The MICHELIN Guide website and app, offering diners up-to-date insight into noteworthy places to eat across Great Britain and Ireland.

The announcement recognises the evolution of the team behind Pignut, following their move a few miles down the road to take over The Hare at Scawton.

Inspectors noted how the building has been “smartly refurbished with a Nordic-esque touch while retaining its rustic character,” reflecting the balance of refinement and warmth that defines the venue.

Central to the Guide’s description is praise for the restaurant’s ambitious tasting menu, which the inspectors classified as creative - a designation used for restaurants that demonstrate originality, personality and technical flair in their cooking.

The menu is rooted firmly in the surrounding landscape, employing hyper-local produce and a thoughtful approach to sustainability.

Dishes are designed to showcase both flavour and intention, from the opening ‘wastage’ broth made using leftover vegetables, through to carefully constructed plates that reflect the seasons, and finishing with distinctive desserts such as the restaurant’s signature combination of mushroom, coffee and caramel.

In addition to the food, The MICHELIN Guide also highlighted the overall experience at Pignut and The Hare, noting the availability of bedrooms for guests wishing to stay overnight rather than travel home along the area’s narrow country lanes.

This integrated approach - combining food, drink and accommodation - has helped establish the venue as a destination for both local diners and visitors to the region.

The January additions represent the final opportunity for restaurants to join the selection ahead of The MICHELIN Guide Ceremony 2026, where Stars and Bib Gourmands will be announced.