All About Peppers Restaurant
ABOUT US Proprietors Jon and Kath Smith have run Peppers since 1998 and how things have changed in that time. We started out with a kitchen full of second hand equipment held together with duck tape and enthusiasm! Short on cash but rich in ideas we had a vision - that was to make Peppers the best restaurant in Scarborough. Ten years on (the kitchen has had a full refit!) and with the addition of two new family members we have seen our dream become a reality
ABOUT THE CHEF Jon has seventeen years experience behind the stove. He has worked in restaurants from Cumbria to Singapore. He is a man consumed by cooking (much to his family and friends delight) Jon is a chef by profession but a gourmet and a foodie by nature. His days off (however rare) are spent at local farmers markets and food fairs, foraging for wild foods or pursuing his other passion, shooting. He is a member of the local woodpigeon club and runs his own small shoot on the outskirts of Scarborough. In short food is his life ........ so you are in good hands.
ABOUT THE FOOD The cuisine at Peppers is based around the fantastic larder of seasonal produce available to us in North Yorkshire. The sound application of classical techniques combined with natural artistry and a contemporary touch all combine to create something really special.
OVER THE YEARS we have built an enviable network of suppliers. We are proud to use Mill House farm's incredible 28 day aged Aberdeen Angus beef & their Yorkshire Dales lamb. We are delighted to have found Elaine Keith's Gloucester old spot pork and bacon at Bridge Farm Seamer, only 10 minutes from the restaurant & her multi award winning Berichon du cher stewardship lamb. The very best is made of our East Coast location with fresh fish and shellfish arriving daily from Alliance Fish of Scarborough. Congratulations are in order again for Tom and Trish of Go Pukka & Lowna dairies of Raywell, who have won yet another award for their truly awesome range of goat's cheeses.
WE ARE INCREDIBLY FORTUNATE to have such great connections within the local shooting fraternity, so you can be sure our venison is as wild and free as possible. And I can personally vouch for the freshness and quality of our hares, rabbits, woodpigeons and pheasants!!! A full list of our provenance including ear tag numbers for pork, beef and lamb is available upon request from our restaurant ..... after all it's all about the ingredients.
