Dan Farrall, 29, has just been appointed head chef at Burythorpe House, near Malton, as it prepares to open its doors as a 14-bedroom boutique hotel and restaurant after a major upgrade.

And when not in the kitchen, the chances are he is roaming the neighbouring countryside in the search for wild garlic, nettles, mushrooms and other ingredients in their natural habitat.

It is all part of harvesting – literally – a fresh dimension for his menus, which range from wild nettle and spring onion risotto to roast scallops, fennel puree, ginger and wood sorrel salad.

Mr Farrall first combined his love of the countryside with his culinary skills in his former role at a Michelin-starred hotel on the west coast of Scotland, before bringing it to Yorkshire.

He joins Burythorpe House from its sister “gastropub” in the village, the Bay Horse, which has recently been shortlisted as Yorkshire’s “best newcomer” in a major food and drink awards scheme.

He said: “Working in the heart of Yorkshire’s finest countryside there is no shortage of superb rural walks – and the opportunity to pick up some wonderful ‘home-grown’ ingredients along the way.”

Burythorpe House has its own vegetable plot and herb garden and an orchard of plums, apples and damsons, and every other part of its food offering has local links.