The popular Yorkshire restaurant - Pignut and The Hare - will be hosting a one-off dining experience inspired by the owners’ cookbook The Forager’s Table.

Husband and wife duo, head chef Tom Heywood and front of house pro Laurissa Cook, founded Pignut and The Hare, a restaurant with rooms.

The concept of the restaurant is rooted in sustainability and the couple are passionate about creating experiences which are curated with the collaboration of local suppliers, farmers and foraged ingredients inspired by the four seasons.

The couple have published their first cookbook called The Forager’s Table and will be hosting an event called Eat The Book Night for one night only on Wednesday, July 8, 2026.

Tom Heywood and Laurissa foraging for ingredients. (Pic credit: Pignut and The Hare)

placeholder image — Tom Heywood and Laurissa foraging for ingredients. (Pic credit: Pignut and The Hare)

It will be a specially curated five-course dining experience inspired by the book and guests will also receive a signed copy of the book to take home.

Tom is regularly changing the menus in a celebration of land and sea, creating produce from the surrounding area including Helmsley Walled Garden for fruit and vegetables, and the Castle Howard estate for beef and pork.

Tom learned his craft cooking in various kitchens such as Cottage in the Woods and Midsummer House.

Tom and Laurissa opened their first solo venture, Pignut, in June 2023 in Helmsley and in July 2025 it moved to a bigger location in the former site of The Hare at Scawton, becoming The Pignut and The Hare.

Tom Heywood cooking. (Pic credit: Pignut and The Hare)

The restaurant, which has four refurbished bedrooms, has been recommended by Michelin and the Good Food Guide and has three AA rosettes.

Now we’re approaching summer, Tom and Laurissa top up their ingredients by foraging for them locally every day.

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Visitors have an option of a half and full menu, each following a tasting format with the exact number of dishes depending on the amount of ingredients available on the day.

A mainstay of all menus is the first wastage course which is drawn from all waste from previous courses contributing to their zero waste policy. For early spring, dish highlights include Castle Howard lamb rib and mint, BBQ lions mane mushroom as well as cured chalk stream trout and Newfields beetroots.

At Pignut and The Hare, drink pairing is important and a vital part of the experience as all menus can be paired with Laurissa’s selection of wines which encourage diners to experience new flavours.