THERE’S nothing quite like a relaxing weekend brunch, and Elsworth Kitchen is pretty much perfect for it.

Tucked in Skipton’s canal quarter, the restaurant is run by husband and wife Bruce and Rebecca Elsworth, who have created a welcoming, relaxed approach to dining. With a wooden floor, muted colours and subtle lighting, it blends contemporary chic with old features of the building, originally a canal boat warehouse and more recently a bridal shop. The kitchen area is open-plan, so you can see the team at work, and award-winning chef Bruce is often found chatting to diners.

Bruce was a chef at The Angel at Hetton before moving to Michelin-star restaurant Rascasse in Leeds. He later returned to The Angel, becoming head chef aged 24, then Operations Director. He was Head of Taste at Keelham Farm before setting up Elsworth Kitchen just over a year ago with Rebecca, a former manager at the Devonshire Arms in Bolton Abbey, the Craven Heifer in Addingham and Haworth’s Ashmount Country House. Having studied art and design at university, she used her skills to transform the Skipton property into a restaurant with its own laid-back style. It had won a couple of awards within its first six months. Themed events are popular; the most recent was a beer dinner with North Brewing Co.

The dining area spans two floors. Upstairs, there’s a spacious room with original stone floor, where each table is a different shape and size. Grey, yellow and white lantern lights create a funky vibe, and there are tucked-away seating areas, with magazine racks and lamps. In the corner is a children’s kitchen with mini utensils, where little ones can play while the grown-ups enjoy lunch or coffee and cake. “We have a mid-week group for new mums and babies. As new parents ourselves, we’re keen to welcome families,” says Bruce. “I enjoy interacting with diners; we can adapt dishes to suit individual tastes and dietary requirements. We get a lot of regulars.”

The menu is seasonal, locally sourced and hearty. Evening meal choices include ham hock terrine, wild mushroom and truffle soup (starters) and slowly-braised Swaledale lamb shoulder and haggis (mains), while lunches include roasted chipolatas with mustard mayonnaise, roasted cauliflower warm salad and warm sourdough with vine tomatoes.

My friend Suzanne and I enjoyed the Saturday brunch menu, encapsulating the chilled Elsworth vibe. It includes full breakfast, (and vegetarian/vegan option, with chickpea fritters and scrambled tofu), and black pudding, ham hock and smoked bean hash. Light bites include homemade muesli, warm flatbreads with rosemary fries, and a charcuterie board.

Spoilt for choice, we decided to share two of the specials. The Elsworth Kitchen Bowl was heaven on a plate - tasty quinoa salad, home-made hummus, and a delicious mix of miso aubergine, roasted sweet potatoes, wild garlic creme fraiche, marinated feta and pitta.

It went well with Yorkshire halloumi cheese and spinach and spring onion frittata with fennel salad and spicy dukha. Each ingredient tasted freshly picked, grown and cooked, with a mix of full flavours. Desserts include lemon curd tart and white wine poached pear with warm chocolate sauce. I went for a double ice-cream, lemon meringue and peanut crunch, and Suzanne enjoyed Yorkshire strawberries and white chocolate with vanilla ice-cream.

With friendly staff and a fabulous menu for all occasions, this is a kitchen restaurant to return to.

* Elsworth Kitchen, 18 Coach Road, Skipton. Visit or call (01756) 229224.