Meet the Minds Behind the New Pignut & The Hare
Tom and Laurissa Heywood, owners of the award-winning restaurant Pignut, have recently moved and taken over The Hare at Scawton, transforming it into a restaurant with rooms known as Pignut & The Hare
Moving from one picturesque Yorkshire nook to another, from Helmsley to Scawton may only be a short journey but it was a long time coming for Tom and Laurissa, who knew even when opening the doors to Pignut in June 2023 that a larger venue would be the natural next step. ‘The restaurant in Helmsley was our first restaurant,’ says Tom. ‘And we always knew we’d have a stepping stone to getting something bigger and better.’
Better was going to be a tall order as Pignut had already secured a loyal following of diners (Living North included), and a string of accolades to its name, including no less than three AA Rosettes. But when The Hare at Scawton became available, another respected restaurant which had the added bonus of rooms for guests, it felt like a natural fit, and a full-circle moment. ‘I applied for a job here years ago, and they couldn’t give me one because they didn’t have any positions available, but I always thought I’d want something like [The Hare],’ Tom explains. ‘When this place came up it just meant we could make more of an experience [for guests]. We could do a lot more with the food, with service, there’s a lot more space, a better setting and location – it was a natural progression for us.’
The takeover has been a sympathetic one, and much of the character in the 12th century former inn has been retained. ‘It’s got a lot of the old bricks, a lot of exposed beams, and a lot of wonky walls – none of the walls are straight!’ Tom says. Guests can expect more contemporary elements blended in too. ‘There are quite modern parts because of the lighting and the colours. We kept it all consistent and even the flagstone floors are original – it’s modern but homely. It almost has a farmhouse style to it with all the exposed brick and wood.’
Managing overnight guests for the first time has been a welcome change for Tom and Laurissa. ‘It’s been a bit of a challenge, but it’s also quite rewarding,’ Tom explains. Longer stays mean more opportunities to do what the team do best – showcase Yorkshire’s incredible produce. ‘[You get] the whole experience of not just the tasting menu but you also get the menu in the morning so you see more of the ingredients, more of the produce, and you see more of the ethos in everything.’ More time spent at the restaurant means the team can be part of guests’ special moments. ‘Somebody even proposed the other day which was quite nice!’
It’s not just the venue that’s changed for Tom and Laurissa, the menu has also undergone development. ‘We were doing a four- and eight-course menu, and now we’ve changed to to half- and full-menu,’ he says. Much like their new location, the newly structured menu expands what guests can enjoy. ‘It just means that we’re not limiting ourselves. We’ve got so many local suppliers, we couldn’t fit them all into an eight-course menu. But now we can put most of our suppliers on the menu.’
By keeping the menu name broad, they aren’t limited to a set number of courses, and can serve as many as they like based on the produce available. ‘The menu won’t be small even if it’s the half-menu, it’s still seven, eight or nine courses, which means that throughout the seasons, and throughout the year, it will change. When there’s a time of abundance maybe we can give them a few more dishes,’ Tom says.
Seasonality goes hand in hand with locality, and the menu is a reflection of their dedication to supporting local suppliers. ‘The main ingredient at the moment is beef. So we have a joint of beef that we age, and then we use that in different cuts for different parts of the menu,’ he explains. ‘We know the family who farm the beef and there’s quite a good connection there. They’re raised at Castle Howard and we work quite closely with them.’
Sustainability remains the central pillar of Pignut & The Hare’s philosophy, and it’s one element that hasn't changed with the move. Even the name ‘pignut’ pays homage to their time spent foraging locally, and the season in which the first restaurant opened. ‘We’ve kept the ethos exactly the same,’ Tom says. ‘We fitted a new carpet in the restaurant that’s made from recycled bottles and it looks amazing, we really liked the idea behind it. And we still have the ‘wastage course’ as the first course. Any food waste in the kitchen, we turn that into its own course.’
Though it’s still early days for the new restaurant, there are plenty of opportunities for expansion, and Tom and Laurissa plan to make the most of it. ‘I think this is a good project for us. There’s plenty of scope to advance the building,’ says Tom. ‘We’ve got land out the back so next year’s project is to start producing our own vegetables, producing our own fruit and growing our own stuff, and just keep expanding on what we’ve got really.’
