A RECENT £100,000 refit of Ingleton’s The Falls, Bar & Kitchen, has created the realisation of a dream for new proprietors Dan and Charlotte Nemeth in what they describe as ‘fine dining meets street food’.

The premises, at the entrance to the Ingleton Waterfalls Trail, is now open all day, seven days a week, for breakfast, lunch, evening dining and more.

Dan and Charlotte, the couple behind Ingleton’s award-winning Seasons Bakery, say the The Falls, Bar & Kitchen offers something for everyone.

The Falls operates a field-to-fork ethos: all meats are sourced directly from local farmers, including Kingsdale Produce, of Braida Garth, whose animals graze upstream of the restaurant, in the shadow of Yorkshire’s highest fell, Whernside. Other suppliers include Hellifield Highland and Chris Wildman, whose longhorn, English shorthorn and belted Galloway cattle graze limestone pastures in nearby Malhamdale. Lamb is sourced direct from Jack Edmundson, at Westhouse.

Dan comes from a farming family. His grandfather reared Friesian and Shorthorn cattle, alongside Rough Fell, Herdwick and Cheviot sheep, while his great-aunt Margaret Blades was credited with bringing English Shorthorn cattle back from near-extinction.

“We work with farmers before their animals are slaughtered, to ensure they can provide the traditional cuts which offer the best flavour,” said Dan. “Our support, and our ability to adapt our menus to use ingredients in-season, encourages farmers to follow more sustainable, traditional methods, which help ensure their animals enjoy a good, long life.”

The à la carte menu has been created by head chef Matt Marshall.

The opening of The Falls, Bar & Kitchen comes after a whirlwind few months for Dan and Charlotte. “Things moved very quickly,” said Charlotte, who has long-nurtured an ambition to open a restaurant. “We heard at the end of January that The Falls’ lease was available, and within a week we were advertising for staff.

“We provide a day-long fine-dining experience with table service, without the high price tag usually associated with such an experience.”

The contemporary furnishing offers a touch of ‘relaxed luxury’ while retaining a living room ambience, and the traditional flagged floor accommodates the muddy boots that invariably accompany visitors to the area.

Dan added:“And we’re dog lovers ourselves, so pets are very welcome.”

Dan has created a bespoke bar frontage from upcycled, 150-year-old railway sleepers. Up to sixty diners can be seated while there’s space for a further seventy outside and will cater for private events including weddings.

Live music will be offered every third Sunday of the month from May.