Tom van Zeller is one of Yorkshire's brightest chefs. Armed with a genuine passion for fine food and the burning ambition to own and run his own restaurant, the creation of van Zeller Restaurant was an inevitable progression for Tom, having worked in some of the best kitchens all around the world. He opened van Zeller restaurant on 13th February 2009, with his mentor and former employer, David Moore, owner of double Michelin-starred Pied à Terre and Michelin starred L’Autre pied.
Situated in the heart of Harrogate in the fashionable Montpellier Quarter, it has endlessly lived up to the expectations of both local and visiting food lovers and continues to impress having picked up numerous awards over the last year. Already this year, Tom received the much coveted Best Chef award in Hi-Life’s 2011 awards and was crowned king of the Oliver Awards, picking up three awards for Best Service, Fine Dining and Overall winner on the night.
Tom van Zeller, a bit about the award winning chef and his restaurant
Tom van Zeller hails from Harrogate but has spent many years learning on the job, beginning his career in November 1992 working in Rudding House and the famous Betty’s Tea Rooms and then going on to work for some of the world’s best chefs across different continents such as Pierre Koffman, Eric Chavot, Tom Aikens, John Torrode, Simon Gueller and Shane Osborn. His commitment and passion to stay at the top of his game is seen by his quarterly visits to London where he spends a couple of days working in Michelin-starred kitchens such as Pied à Terre, L’Autre Pied and The Ledbury to share techniques and ideas.
The van Zeller mission is to provide delicious, innovative and contemporary food in a stylish setting, complemented by the highest standards of service but without pretension, formality (or “fuss”). This simplicity is seen across the pricing with very affordable options such as the 2 course lunch at £15.50, 3 courses for £20.50 and the 4 course Sunday lunch for £25.00 (including amuse bouche). There’s always the choice to be indulgent with the à la carte and tasting menu.
The intimate restaurant behind the intricate Victorian façade is friendly and relaxed - a reflection of Tom van Zeller’s approach to fine dining. Staff are attentive without being obtrusive and diners with special dining requirements are often catered for with dishes made to order, without advance warning.
The restaurant is committed to supporting local producers and suppliers, with dishes using seasonal ingredients from within the region where possible, and certainly with the British stamp. Tom’s continued support to the Yorkshire farms and suppliers shows him for the proud Yorkshire man he really is. |