Raised in Filey on the North Yorkshire coast, James Mackenzie started his career in the kitchen at just 13 years old, before going on to train at Scarborough Technical College (now Yorkshire Coast College) and various top kitchens around the country.
In 2006, James and his wife Kate took over the Pipe and Glass in South Dalton, near Beverley and have created a warm, comfortable Yorkshire country pub, where customers can drop in for a pint of local ale, tuck into classic ‘pub grub’ dishes or enjoy the highest standards of modern cuisine.
His hearty food is designed with customers appetites in mind, showcasing traditional British ingredients, flavours, dishes and particularly those from the surrounding environs of Yorkshire.
Pipe And Glass
Situated on the edge of the Dalton estate in East Yorkshire, the Pipe and Glass is a former coaching inn, with parts of the building dating back to the 17th century.
Since 2006 James and Kate Mackenzie have tastefully transformed the building both inside and out, to include five boutique garden rooms, an exclusive private dining suite and an elegant, airy restaurant, as well as the welcoming, traditional bar area. The latest addition to the Pipe and Glass in summer 2019 was The Old Lambing Yard, four luxury rooms, just a stones throw from the pub itself.
In 2010, the Pipe and Glass was awarded East Yorkshire’s first Michelin Star, an award that it has retained ever since.
PEAR AND ALMOND TART
Looking for the perfect summer dessert? Look no further that this delicious tart using beautiful William pears from Mouneyrac.See Recipe
ROAST BREAST OF CHICKEN, BRAISED PEAS AND LETTUCE, CHICKEN AND TARRAGON FRITTER, PICKLED BABY MUSHROOMS, PEA SHOOTS
This is a dish that James features on his menu at the Pipe and Glass, you can leave the pickled mushrooms and the fritter off if you wish for a simpler option or serve the chicken and tarragon fritter with just the braised peas.See Recipe
HERITAGE TOMATO, AVOCADO AND MOZZARELLA SALAD, SPICED GAZPACHO GRANITA AND LOVAGE PESTO
A classic tricolour of spring shades, this dish can be served as a sharing plate or individually. It’s a simple dish so everything hangs on using the finest ingredients, especially ripe avocados and an assortment of fresh tomatoes.See Recipe
SAUSAGES, CHESTNUT BUBBLE AND SQUEAK, ONION, JUNIPER AND PORT WINE GRAVY
Indulge in James' sophisticated take on the classic 'Sausages and Mash'.See Recipe
BRAISED ONION, WILD MUSHROOM, SPINACH, CHEDDAR RAREBIT, SAGE & ONION SOUBISE WITH HAZELNUTS
Enjoy seasonal and delicious flavours of wild mushrooms, braised onion and cheddar rarebit in this sensational dish.See Recipe
COLD SMOKED SALMON WITH HOT SMOKED SALMON SCOTCH EGG AND PICKLED FENNEL
The perfect canapé or snack for a celebration.See Recipe
BAKED DARK CHOCOLATE 'MILLIONAIRE' PUDDING
This pudding is James' take on the ever-popular chocolate fondant pudding and is a regular on The Pipe and Glass menu.See Recipe
YORKSHIRE RHUBARB TRIFLE WITH GINGER WINE SOAKED PARKIN CRUMBS
Combining the classic flavour combination of rhubarb and ginger to create a fantastic dessert - with sticky ginger parkin, sweet Chantilly cream and tart rhubarb.See Recipe
VICTORIA PLUM AND ALMOND TART
The perfect showcase for seasonal Victoria Plums, serve with stem ginger ice cream for a delicious dessert.See Recipe