The Rattle Owl

We are recruiting!

Junior Sous Chef
CDP & Junior CDP

Bar & Restaurant Supervisor
Full Time Front of House Assistant

To enquire please email General Manager Alex Stainsby at [email protected]

Using the very best local and seasonal produce sourced from a a 40 mile radius, our tasting menus are an interactive dining experience.

You will meet our Head Chef Adam Jackson and his team who will be serving classic British cuisine with modern plating techniques.

Each dish will be carefully paired with one of our wines selected by our General Manager Alex Stainsby to create a memorable dining experience.

The tasting menu concept is centred around the history of the 17th Century building in which the Rattle Owl resides. The concept was born from stories of its Roman history, contributions to the environment and our commitment to sustainability.

For more information on our tasting menus visit our website.
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Our newly refurbished 1st floor restaurant is coming along nicely. Opening 1st June for our small and large tasting menu experiences.

To book please visit the website which is linked to our bio.

⭐️UPDATES⭐️

We are proud to announce the opening of our Tansy Beetle Bar! At the helm of this casual dining offering is head chef showcasing local, seasonal and sustainable produce alongside interesting wines and spirits.

Follow our Tansy Beetle Instagram here!

For more information including menus, opening times and bookings please visit the website (link in bio).


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⭐️EXCITING NEWS⭐️

We are delighted to announce that Adam Jackson will be joining the Rattle Owl on the 19th May heading up our tasting menu restaurant as well as our new Tansy Beetle bar offering.

Adam comes with a fantastic pedigree having headed the kitchen at the Black Swan at Oldstead when it won its first Michelin star, through to running his own restaurant for 6 years and more recently at the Bow Room in York where he earned 3 AA Rosettes in each. Adam is joined by General Manager Alex Stainsby, having worked closely together for a few years.

"I'm so pleased to be joining The Rattle Owl at such an interesting time with the launch of its new Tansy Beetle Bar as well as developing the beautiful upstairs rooms for my own tasting menu. I've long been a fan of Clarrie's commitment to sustainability right from inception and being able to work with some amazing local suppliers as well as having the freedom and creativity that comes from working in an independent restaurant is very exciting. Given the cost of living crisis it is critical for the sector to be able to offer our customers dining options at different price points.”- Adam Jackson

Being able to pay homage to the Tansy Beetle - our own native York species and play a part in raising awareness of its endangered status makes me incredibly proud. We have the blessing of the Tansy Beetle Action Group and will be working on various efforts to help support the Tansy Beetle's native habitat.

We are so grateful to Tom Heywood who steered the restaurant through some of the most turbulent times the industry has known and wish him and Laurissa well on their new endeavours.

From the 19th May the Tansy Beetle Bar menu will be available to book on the ground floor only and our tasting menu available in our beautiful upstairs rooms from the 1st June. Sunday lunch will be available 12-6pm every Sunday.

You can book our bar menu for the 19th May by emailing us at [email protected].

To book our other dates select the link on our story or visit our website.

We look forward to you trying our new offerings.

Clarrie, Adam and Alex at the Rattle Owl.

The Rattle Owl The Rattle Owl is an independent 42 seat casual dining restaurant, with private dining upstairs, hou

⭐️Exciting things to come⭐️

It was great meeting our friends over at last week!

Keep your eyes peeled for more posts about our upcoming collaboration.
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✨NEW COURSE✨

Cured trout and poached oyster tartare.

With yoghurt, oyster crisps, borage and fennel.

Supplied by

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⭐️NEW TASTING MENU SNACK⭐️

Chicken liver parfait, 100% dark chocolate, cherry blossom, chickweed.

Supplied by

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Who would like a Christmas pudding in a cocktail?

We would.

Spirit of Yorkshire cream liqueur, tonka bean and coconut rum from Brew York, Pedro ximinez, Paco Robles VRMT.

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⭐️NEW YEARS DAY⭐️

To celebrate the new year we will be opening on the 1st of January for our beloved Sunday Roasts.

Serving 12pm-3:30pm there is plenty of time to recover from the night before and make your way to us for a delicious roast to cure those hangovers!

To book visit our website, email us at [email protected] or click the link included in our story.

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We are delighted to support domestic violence charity IDAS with their Big give campaign. We are one of the businesses supporting the matched funding. If you’ve anything to spare please donate today. They are nearly at their target!

The link will be included in our story.
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New Ukrainian wine now on our wine list.

Cabernet Merlot “Haut de gamme” ,
The Kolonist, Black Sea Region.
Located in Danubian Bessarabia (the South of the Odessa region).

The geographical position is at the same latitude with Bordeaux in France and Piedmont in Italy, giving it an excellent opportunity to grow grapes in perfect climate conditions.

Multifaceted, with tones of oak, coffee and mint, cherries, dried fruits and pear notes.

Quickly becoming popular amongst our diners/drinkers.
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NEW DISH

Straight from the pass.

Last night was an evening of new dishes, one being our new Venison Loin.

Accompanied with venison shank, honey, pickled squash, squash purée, tundra cabbage, squash, pumpkin, yellison curd, walnuts.

Finished with a venison and Marsala sauce with wild garlic buds and walnuts.

More images to come.
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We are delighted to reach the shortlist for the inaugural Yorkshire Tourism Awards from the Yorkshire Post in the Sustainable Tourism category!

Sustainability has been at the heart of our restaurant since we opened 7 years ago and as we see the impact around us, we are steadfast in this commitment.

Fingers crossed for the final on the 5th December!

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Our new Pre Dessert.

Farro grain ice cream.

With Grenadier apple purée, fava bean caramel, puffed farro.

Supplied by -



Created by our very own

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ONE TO WATCH

Our head chef has been nominated for this years “one to watch” award.

The last few months have been such a progressive time for the team, and Tom’s nomination is another achievement to be proud of. Please support The Rattle Owl by voting for Tom via the link on our story and in our bio!
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⭐️It’s our birthday!⭐️

We are so delighted to reach 7 years open after a few tumultuous years and entering now what is a somewhat 'interesting' future. To you, our customers who have supported us in our evolution and growth, to Tom and the kitchen team and Laurissa and front of house who create, innovate and evoke the true meaning of hospitality, we are so grateful.

We are a tiny indie restaurant, started by a woman with a bit of a dream to open a lovely space in her home town. In the past few months thanks to the incredible efforts of the whole team we have been listed in the Good Food Guide and Hardens, and finally the AA guide and the Michelin Guide. It's amazing what you can do with a bit of heart, soul and frankly tonnes of Northern gumption.

Here's to the future - for all of us.

Clarrie, Tom, Laurissa and the Rattle Owl Team.

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NEW COURSE

Baked Hake

Glazed in caramelised apple juice, with a mussel tartare, romanesco cauliflower, cider vinegar, cauliflower purée, thornborough cider sauce.

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We’re in!

We are absolutely thrilled to be included in the Michelin guide.

The amount of hard work our team has put in over the last few years is amazing, and to be recognised in such a way means so much to the entire Rattle Owl team.

Thank you to , everyone who has supported us over the years and to all of our suppliers.











laverackson stringerandsons

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Our take on a Rogan Josh.

Mutton rump, crispy aubergine, rowan berry, confit mutton belly, cucumber raita, finished with a spiced mutton sauce.

Supplied by -





Chef
Photography

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NEW DISH

Confit trout tart. With apple, mint, yoghurt, summer purslane, cornflowers.

Supplied by -




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A sneak peak into our kitchen during a busy service.

What a week we’ve had so far, let’s see what Saturday brings!
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Thank you to the York Press for your article on our recent two rosette achievement!

Popular York restaurant awarded two AA rosettes The Rattle Owl restaurant in Micklegate, York has received 2 AA rosettes.

We are in love with our new vases from

They look absolutely great with our dried flowers, we can’t wait to see you what you bring for us next time!
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Front of House Senior Position : Assistant Manager

If this sounds like something you would be interested in email us at [email protected] or message our social media!

⭐️CELEBRATION TIME⭐️

Absolutely thrilled to have been awarded 2 rosettes by

The whole team is absolutely over the moon! Thank you to those who have supported us every step of the way, especially our local suppliers for allowing us to work with some of the best produce Yorkshire has to offer.

Everyone has worked extremely hard and to receive this kind of recognition means the up most to us all.

We are proud of the whole team and are looking forward to seeing what the future holds!

Thank you to everyone!
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Part time positions available.

If this sounds like something you would be interested in, or know anyone who would be interested, email us at [email protected] or message our social media directly.

Wild Bass

Confit tomatoes, pickled mussels, fava bean tuile, tomato gazpacho, lemon basil, tagette flowers, tagette leaves.

Chef -
Photography -

Suppliers -



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JOB OPPORTUNITY

If you are interested or would like more information email us at [email protected], message our Facebook/Instagram or contact our head chef directly!

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