FIFTY TWO, the intimate 20-cover restaurant located in Harrogate, has been honoured with the title of ‘Best Fine Dining Restaurant’ at the Yorkshire Post Tourism Awards held on 1 December.
Opened in 2024 and holding 3 AA Rosettes, FIFTY TWO is set within 300 acres of landscaped gardens and woodland at Rudding Park, led by Head Chef and Host Adam Degg. The restaurant benefits from a dedicated kitchen garden overseen by Emma Pugh, where more than 500 varieties of plants and produce are cultivated for use throughout the year.
The dining concept at FIFTY TWO offers a relaxed and playful experience, with no menu presented in advance. Described as a “dinner party” setting, guests enjoy an informal evening shaped by creativity and spontaneity, even contributing to the restaurant’s soundtrack by adding a song to the FIFTY TWO playlist via Dessert Island Discs. The win at the Yorkshire Post Tourism Awards cements FIFTY TWO’s growing reputation as one of Yorkshire’s standout fine dining destinations.
Adam says of the win: “We are thrilled to be named Best Fine Dining Restaurant at the Yorkshire Post Tourism Awards last night. It means the world for the whole team and it’s great to be recognised for of what we’re doing at Rudding Park in our kitchen and in the garden. Bring on 2026!”
Since opening in May 2024, FIFTY TWO has received praise from both local and national critics, securing 3 AA Rosettes and a place in the Michelin Guide within its first year. Part of the family-owned Rudding Park estate in North Yorkshire, the restaurant is positioned beside its kitchen garden, cared for by Head Gardener Emma Pugh.
Under the leadership of Head Chef and Host, Adam Degg — formerly of the two Michelin-starred The Hand & Flowers and the one-starred The Coach in Marlow — FIFTY TWO offers an inventive tasting experience where each evening unfolds uniquely. Guests only see the menu at the end of the night. The 10-course progression features seasonal ingredients grown on-site using organic, no-dig methods, complemented by exceptional produce from Yorkshire suppliers. Emma cultivates up to 500 edible plants each year, ensuring constant inspiration for the kitchen.
The restaurant is housed within five repurposed shipping containers, adapted with expansive windows and skylights to frame views of the surrounding gardens. Upon arrival, up to 20 guests gather in the Kitchen Garden for a seasonal shrub cocktail and a small bite while exploring the grounds before moving to the restaurant.
The meal begins with a trio of snacks and freshly baked bread, followed by a series of dishes leading to a signature shared course and finishing with desserts and petits fours. Highlights have included Last Year’s Beetroot, Wing Rib of Beef from Waterford Farm and an evolving Seasonal Custard Tart that has quickly become a much-loved staple. Wines, seasonal juices and garden-inspired cocktails are thoughtfully paired with the tasting experience.
And Adam says of the restaurant: “We want guests to feel as though they have been invited to a relaxed dinner party at home – with exceptional food, flowing drinks and lively conversation. As the saying goes, ‘the best parties happen in the kitchen’ and we like to think our restaurant captures exactly that spirit. At the heart of the room is a seven-meter kitchen island, surrounded by five tables with socially inclined seating offer prime views of the action. Like a dinner party with friends, you don’t see a menu in advance and guests place their faith in the cooking skills of the host, so in this case, me and my team!”