Pip

Housed on the ground floor of the Treehouse Hotel, Pip is a quietly confident restaurant that brings together a deep respect for ingredients, heritage and sustainability in a space designed for relaxed all-day dining. While the approach is modern, the food is firmly rooted in British tradition — celebrating what grows close to home, and using every part of it with care.

The menu moves fluidly from breakfast through to dinner, with a consistent focus on seasonal produce and minimal waste. Dishes blend comfort and creativity — such as a Lancashire hotpot made with slow-cooked lamb, oyster ketchup and pickled red cabbage, or rhubarb fool layered with olive oil biscuits and preserved fruits. Everything on the plate has a reason to be there, and the stories behind each dish give the menu a strong sense of place.

Produce is sourced from some of the region’s most respected suppliers, including Organic North, Cinderwood Market Garden and Platt Fields Market Garden. Swaledale and Littlewoods supply ethically raised meat, while the wine list features sustainably produced bottles from boutique makers. Low-waste practices are embedded throughout the kitchen, with clever use of trim, byproducts and preservation techniques to reduce excess.

Pip also nods to food history — a reminder that many of the solutions to today’s sustainability challenges have their roots in past practices. Oysters as seasoning, pies and puddings with depth, and ingredients prepared with care and patience all contribute to a dining experience that feels both forward-thinking and grounded.

Warm, welcoming and considered in every detail, Pip reflects the values of the Treehouse Hotel itself — and offers a fresh perspective on how a city restaurant can tread more lightly while still making a lasting impression.