Kings Armswebsite

Todays consumers are often rightly concerned about what they eat, how their food is produced and, most importantly, where it comes from.

Raymond and Alexander Boynton had this in mind when they took over The King's Arms at Sandhutton.

hey believed that diners would appreciate seeing fresh products, especially meat and fish, before they were cooked because then they would know in advance exactly what they would be eating.

By selecting their portions of, for example, sirloin steak or fresh Scottish salmon fillet and knowing how it would be prepared, cooked and served, diners would have the satisfaction of knowing that they are enjoying fresh local produce.

Raymond has been in the hotel and restaurant business for more than 40 years, and until recently owned and ran a successful country inn and restaurant in partnership with his brother. He has now started a new business with his son Alexander, who has ten years experience of cooking fine food.

Following extensive refurbishment, The King's Arms re-opened for business in August 2006. Now, in the wake of a highly successful first year, we are looking forward to increased business as well as sustaining an excellent level of service and food.