A Fresh Look, A Familiar Welcome: Manor House Lindley Retains 3 AA Rosettes and Ushers in a New Era of Dining

The Lantern Room at Manor House Lindley has always been about more than food on a plate.

It’s about people – chefs in the kitchen, servers, bartenders and guests at the table – coming together to share something memorable.Now, as the restaurant celebrates retaining its prestigious 3 AA Rosettes for the third year running, it’s also unveiling a refreshed interior, a renewed mid-week focus, and a menu designed to be as welcoming as the team behind it.

With more than 130 weddings hosted this year, Manor House Lindley could have rested on its success as a special occasion venue.

Instead, The Lantern Room is focused on becoming a consistent choice for food lovers, business diners, and anyone looking for a memorable midweek meal in Huddersfield.

Head Chef John Brewster, who has been with Manor House Lindley since it was still a building site, said: “We wanted a restaurant that felt alive. Where the food excites you, but the atmosphere helps make you relax. That’s always been the balance.”

John’s menus, inspired by the seasons and shaped by Yorkshire produce, feature Porcus in Todmorden, Tomlinson’s rhubarb in Pudsey, and The Courtyard Dairy in Settle.

Foraged finds, including wood sorrel from the manor’s own gardens, also make their way onto your plate.

Within the new menu, guests can expect small dishes such as Whitby crab, ale sourdough and smoked Coppa ham. Elegant mains include Yorkshire duck or lobster, while playful desserts range from meadowsweet ice cream to a Manjari chocolate tear and share.

General Manager Mark Ayre said: “Fine dining doesn’t have to mean formal dining. Our new menu is designed to work midweek as well as weekends.

“Whether that’s a couple of small plates with a glass of wine, or three courses and a bottle to share, the important thing is that everyone feels looked after.”

Behind the food and interiors is a consistent and loyal team. Many of the original staff remain in place, something rare in hospitality, creating what Mark describes as “an extended family.” It’s a spirit guests feel the moment they step inside.

At the core are team members who have been with Manor House Lindley since its opening. They include Food and Beverage Manager Craig McIntosh, Restaurant and Bar Manager James Whitton, Assistant Restaurant and Bar Manager Kyrone Stephenson, Food and Beverage Supervisor George Barton, Business Development Assistant Mollie Cooper, and Assistant Food and Beverage Manager Elliott Stokes, alongside John and Mark.

From intimate booths to relaxed social dining, the restaurant offers an atmosphere where midweek feels as special as a Saturday night.

The Lantern Room’s interiors have been given warm, earthy tones of green and terracotta, complemented by patterned fabrics, layered textures, tiger-print cushions, and palm trees. It creates a space that is as welcoming as it is sophisticated.

Owners Sara and Mike Presley transformed the Grade II listed Georgian manor house in 2018 from a derelict children’s home into the award-winning hotel, wedding and dining destination it is today.

John recalls being shown Manor House Lindley when it was little more than a building site.

“Sara told me her vision, and I could just see it. We built the kitchens from scratch, shaped the menus from the seasons, and grew a team that feels more like family. That’s rare in hospitality. And you taste it in the food,” he said. For John, food and family have always been intertwined. His young daughters are already adventurous eaters, rolling sushi at home and happily tasting anchovies, olives and jalapenos.

“I’ve always encouraged them to try everything because you never know what you’ll love until you try it,” said John.

“That same spirit of curiosity runs through our menus.”

Over the years, the team have grown their own families too, balancing the demands of a successful restaurant and venue with family life.

Many of Manor House Lindley’s team have become parents during their years at the restaurant, giving the workplace a genuine family feel.

The excitement Mark remembers from his childhood, wandering through grand hotels, is now mirrored in his own children’s visits to the manor house.

“We see the restaurant through fresh eyes every day. It keeps us grounded. It’s why guests feel so at home when they walk through our doors.

“Hospitality can be transient, but here the team have grown up together, and grown families together,” said Mark.

“It’s that sense of wonder. The chandeliers, the staircases, the feeling that something special is about to happen. We want our guests to feel that same spark when they dine here.”