The grill is having its country house moment, and Cloisters at MATFEN HALL makes the case without turning dinner into a tasting-menu performance. Set in the old cloisters of the Great Hall, it is built around steak, seafood, a serious wine list and the kind of room that suits a longer evening meal.
Order the 16 oz Chateaubriand to share, or the grilled harissa monkfish tail with charred lemon if you want something cleaner. The sourcing gives the menu its authority: beef is salt-aged by R&J Butchers in Nidderdale, while fish comes from Hodgson Fish in Hartlepool. By the time the Chateaubriand arrives, staying on the estate already feels like the right call.
