Jeopardy Hospitality is thrilled to announce that The General Tarleton will officially reopen its doors on 29 August 2025, marking the highly anticipated launch of the group’s very first project.
Following months of careful restoration, the 18th-century coaching inn will welcome guests to experience its historic charm, warm hospitality, and exceptional food – hallmarks of the Jeopardy Hospitality vision brought to life by restaurateur Tommy Banks and his partners Matthew Lockwood, James Banks, and Neil Armstrong.
Situated in the village of Ferrensby, just outside Harrogate and the picturesque market town of Knaresborough, the inn has long held a place in the hearts of locals and visitors alike. The newly restored building will reopen as an eight-bedroom pub with a private dining space, expansive bar and beer garden.
Sam Orbaum, originally from Yorkshire, has joined Jeopardy Hospitality Group as General Manager. He brings valuable experience from his previous role as Head of People at the Woodhead Restaurant Group, which operates acclaimed venues such as Portland, Clipstone, and the Quality Chop House. In his new position, Sam will oversee front-of-house operations at the newly revitalised pub with rooms, as well as further Jeopardy Hospitality ventures.
Joining him is Aled Williams, who has been appointed Executive Chef. Aled brings a wealth of culinary expertise, having spent the past nine years as Head of Food and Innovation at TRUEfoods – renowned for its premium stocks, sauces, and intimate 10-seat chefsTABLE. Aled was also previously Head Chef at Michelin-starred Northcote, and has represented Wales on the BBC’s Great British Menu in 2010 and is a recipient of the prestigious Gordon Ramsay Scholarship.
The menu blends comfort and craft, rooted in hearty British pub classics and celebrating the best of British produce. Snacks and starters range from pork crackling with apple butter and a Woodland pork Scotch egg with brown sauce, to Old Winchester and leek croquettes served with a chive emulsion. These sit alongside a rich smoked haddock chowder with leek and sweetcorn and smoked cod with smoked onion and cockle popcorn. Regularly changing specials will reflect the seasons featuring dishes such as roast king scallop with tomato gazpacho and lardo.
Mains will include favourites such as Steak and Guinness Pie with baked potato mash, Savoy cabbage and rich gravy, alongside the signature GT Burger, made with Dexter beef from the Banks family farm, Red Sparkenhoe cheese and house pickles. The Grill section offers a selection of classic dishes, including a Barnsley chop, beef fillet and pork cutlet options, as well as a Côte de Boeuf for two – all served with triple-cooked chips, a wedge salad and homemade accompaniments. On Sundays, a traditional roast will be available featuring beef, pork, or Lion’s Mane mushroom, served alongside all the classic trimmings.
Desserts at The General Tarleton are both nostalgic and elegant, ranging from a playful Tiramisu Vienetta to a delicate Buttermilk Panna Cotta with Elderflower and Lemon Verbena. A British cheese board from The Courtyard Dairy rounds off the menu with regional favourites like Stichelton and Tunworth.
Curated by James Banks, the 40-strong wine list brings together classic regions, emerging producers and lesser-seen bottles from across Europe and beyond. Expect Cremant from the Jura, Sancerre from Vacheron, and standout pours like Puligny-Montrachet from Jacques Carillon and Barbera from Vallana, alongside more offbeat picks such as a Moroccan Syrah and a Tannat from Uruguay. English wines also feature prominently, with bottles from Wiston and Gusbourne.
