FOOD & DRINK

Bolland & Crust began in 2009 spit roasting whole hogs over wood & charcoal. Our head chef & owner Max Bolland got his first job in the kitchen in 2001 and has since worked in restaurants in France and London, including L’Auberge De Chassignolles, Rochelle Canteen, Beagle Restaurant & The Scolt Head. After establishing ourselves in the catering world we pivoted into street food during the pandemic which has since led us to taking over the kitchen here at The Three Crowns.

Seasonal ingredients are key and all our meat is sourced from independent farms in the Yorkshire Dales. We bake our own pork pies & rye breads, make all our own sources, cure our own meats & fish and generally aim to please. Be sure to pay us a visit.

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