1864 Restaurant celebrates a year of serving the finest food

After recently marking the first anniversary of its 1864 Restaurant, Highfield, Driffield’s award-winning boutique hotel, restaurant and events venue continues to go from strength to strength.

Husband-and-wife duo Andy and Lindsey Lampard took ownership in August 2015. After a slow start due to COVID, Highfield opened its doors to the public for afternoon tea and cocktail evenings.

Since then, the Highfield offer has expanded and now continues to strive to deliver the best accommodation, dining, drinks and entertainment.

And the awards and accolades it has received in recent years along with being a finalist for the 2024 REYTAs again, suggest Andy, Lindsey and the Highfield team are achieving their goals.

Whether it’s a place to stay, dine, relax or host an event, there is something to suit all tastes at Highfield offering a beautiful setting for weddings, cosy private dining space and a relaxed environment for dinner and drinks all through the week.

When Andy and Lindsey originally purchased Highfield, their intention was to make it their family home.

But having received requests to visit and have a look around from members of the Driffield community, many of whom have fond memories of the days when it was the Highfield Country Club, the couple decided to open to the public and create a venue that celebrates the past and allows new memories to be created.

“Our recent celebration of the first anniversary of the 1864 Restaurant was a fantastic milestone for the Highfield team,” said Lauren Fenwick, marketing and senior manager at Highfield.

“It was really lovely to have so many guests join us for a glass of prosecco and canapes on the terrace.
“We couldn’t be more grateful for the support we have received through the first year of 1864 and cannot wait to see what the next year holds for us.”

Andy and Lindsey strive to deliver something new and exciting to Driffield.

“We have such a passion for food and design, having been in the industry for a number of years helping to create new hotels and restaurants we felt this was the natural next step,” said Andy.

“It’s been a huge learning curve, but a year in, we feel we have tailored our offer across the business to suit our audience and just want to deliver fantastic food, service and a beautiful place to relax.”

Highfield’s 1864 Restaurant dates back over 150 years. It opened in its present format in June 2023, now with head chefs Mark Langton and Rhys Bayliss at the helm, providing an ever-changing seasonal menu.

The vast majority of produce used on the 1864 menu is locally sourced. R&J Yorkshire’s Finest Farmers & Butchers provide the finest, game is sourced from Water Priory Estate and all Highfield’s pork comes courtesy of East Riding Country Pork.

Long Riston-based Staal Smokehouse provide Highfield’s smoked fish, vegetables and salad are from Dales The Chefs’ Choice in Malton, along with foraged directly from Highfield kitchen garden and grounds, and all chicken is sourced from Soanes Poultry in Middleton-on-the-Wolds.

This, combined with Mark and Rhys’ love of creating fresh, local cuisine, has enabled the restaurant, and Highfield as a whole, to continue to thrive and ensure customer satisfaction is at the highest level.
“We have some amazing chefs who are backed up by an incredible team,” continued Lauren.

“Rhys’ afternoon teas and desserts are so creative, combining different tastes, colours and textures to deliver his show stopping desserts.

“We are really lucky to have a kitchen team who are consistently looking to create something different, it’s been a meeting of minds.

“We have brought in our casual breakfast and lunch menu in order to be able to cater for a varied audience at different timings and price points.

“The menus change depending on the seasons. We make use of the coast to offer Fruit De Mer, and we also have our afternoon tea service, whilst for summer, we offered an alfresco menu, so people could have drinks on the terrace with some food and our signature cocktails.

“We also have some amazing offers in the restaurant from Big Beef Thursday to Date Night Friday along with Happy Hour running through the week.

“Highfield is absolutely flying thanks to an amazing team and the support of our lovely guests and customers.

“We want to say a massive thank you to everyone who has been involved to make it such a success.”