Our food and produce is locally sourced and seasonal, with an emphasis on knowledge and understanding of the environment and informed by the need for balance and sustainability.


As a result, fantastically fresh food is prepared at home in our Dale House kitchen; food that combines the training and experience of a classical chef with a sense of fun and adventure. This is artisan cooking at its very best: small scale, high quality, varied and delicious.

Head Chef & Cookery Teacher

Dominique is a highly experienced chef. Her love of cooking and food was inspired by her international upbringing and her French mother and she was classically trained with the the Roux Brothers. She worked at Sir Terence Conran’s flagship restaurant, Le Pont de la Tour in London and, for thirteen years, was head pastry chef at the Houses of Parliament. She moved north to work for Aiden Byrne in Manchester before setting up Dale House with Andrew.

Gamekeeper & Butcher

Andrew was brought up in the countryside and is a qualified and experienced hunter, stalker and gamekeeper. He understands both the joys and the challenges of the natural environment and the need for balance and good sense in maintaining sustainability, high standards and best practice.

Eight years ago Andrew and Dominique bought Dale House and renovated the main farmhouse and barn to create a guesthouse and camping accommodation. Their fresh, home-cooked food has already proved highly popular with guests and has led to the recent creation of Dale House Kitchen, a purpose-built professional kitchen to allow fish, meat and game to be prepared on-site. Andrew and Dominique’s aim is to share with guests and customers a truly delicious taste of the local countryside.