Dave was brought up in Whitby, which inspired his ongoing love for East Coast seafood, a lot of which is featured in our menus. Dave was classically trained in the Escoffier techniques, and spent time working in France, Italy and America before returning to the UK and perfecting his art. He went on to be head chef at The White Horse and Griffin in Whitby, and latterly headed up the brigade at The Bruce Arms in West Tanfield before moving to transform The Staveley Arms in collaboration with North Stainley Estate. His style of cuisine is British and French with a contemporary twist.

Maggie, Dave’s wife, has been working front of house in prestigious eateries since the age of 14 including The Crab & Lobster in Topcliffe, North Yorkshire.

Maggie is a tour de force and ensures that everything at The Staveley Arms is perfect for the customer.

Maggie insists on excellence from her well trained team, who offer an attentive but unobtrusive service.

With interests spanning construction, house building, energy, farming and leisure, the common thread to North Stainley Estate’s long term success is the importance it places on its customers, its local community and taking a sustainable approach to everything it does.

Not only has the Estate been responsible for the transformation of North Stainley, both physically and as a community, but underpinning this is its continued support for the local school and a plethora of local clubs, societies and charities.

The overarching mission of the Estate is to transform North Stainley into one of the most sustainable rural communities in the UK, with the long term success of The Staveley Arms being a core part of these plans. At the end of the day, a successful pub represents a happy community, without which the Estate would not have delivered this key objective.