As everything starts to open back up this month and the feeling of normality is slowly coming back into our lives, The Beehive Thorner is back up and running, bringing with it a brand-new team and Chef. The Beehive are bringing a twist to their high-quality unconventional dishes that is too good not to go and try.

With a new creative direction from The Beehive Thorner comes a New Chef, Alex Farolfi. Alex is extremely passionate about where the produce he uses in his food is sourced from. Alex’s impeccable standards of foraging ingredients and cooking experience has allowed him to locally source his food from around Yorkshire to make exquisite pub cuisine. Alex learnt the importance of using home grown and locally grown products when he worked along-side Simon Rogen at one of Britain’s top restaurants, L’enclume.
Alex said, “I believe we should take advantage of what ingredients we have around us in Yorkshire as there is so much that we can use to make into delicious dishes”.

Gaining this indispensable knowledge Alex then made his next move to Grantley Hall, working for Michelin Star Chef Shaun Rankin. Here, Alex played a huge role in gaining the Michelin star for the well-known restaurant and hotel.

Now Alex is starting a new chapter and his very own project at The Beehive. Alex said, “My vision is to recreate classic dishes and reintroduce long lost British flavours to create a perfect, relaxed pub environment”.
Owner, Dale Wynter said, “Over the lock down period I was able to reflect on what feedback we had from our customers. I believe Alex is the person to get the pub where it needs to be, for the village and for the city. We are excited to welcome our guests back”.

A traditional twist on classic British Pub food.
For the first two weeks of opening, The Beehive will be serving up small enticing plates which you can order for sharing or just to indulge in for yourself. The tempting dishes that you will be able to choose amongst range from their dry aged 4oz beef and blue cheese sliders sandwiched between Gilchrist seeded brioche, to their Wild pea risoni which is made with Beehive’s fresh house made soft ricotta cheese.

The focus on sourcing locally and around Yorkshire does not end there. The Beehive’s Spring lamb croquettes sourced directly from Denby Dale in West Yorkshire is served with Chef Alex’s house made garlic emulsion. This succulent lamb dish is sure to become a weekly favourite by the locals in and around.

Another stand out dish to look out for on the menu that will satisfy your sweet tooth is the denholme apiary honeycomb, made of The Beehive’s house cultured sweetened yogurt, preserved raspberry, wild bee pollen and toasted hazelnut. A perfect spring desert to finish off a standout dining experience.

Family Style Sunday Roast
Regulars at The Beehive will be pleased to know that the family style Sunday roast is back by popular demand. Every Sunday you will be able to come with family and friends to experience a homemade roast away from home. With an array of meats to choose from and a delicious vegetarian wellington, all served with organic vegetables, customers are spoilt for choice for their Sunday dinner at The Beehive.