Duo behind acclaimed North Yorkshire restaurant takeover popular venue

Tom and Laurissa Heywood announce the launch of Pignut and The Hare in Scawton, as the dynamic couple embark on a bold new chapter in their lives and careers.

After building up a remarkable repetition for Pignut in Helmsley, the duo have acquired another popular venue just up the road – the former, The Hare – from another renowned couple, Paul and Liz Jackson.

From pastures new to Pignut and The Hare

Pignut opened in June 2023 and quickly established itself as one of North Yorkshire’s most exciting fine dining destinations. They’ll merge the two and become, Pignut and The Hare.

Known for its fiercely sustainable approach, Pignut’s accolades, include Three AA Rosettes, a recommendation in the Michelin Guide, and recognition as a carbon-neutral business.

Tom’s innovative cooking and Laurissa’s warm hospitality have put Pignut on the map, with menus that celebrate hyper-local, foraged ingredients, and a zero-waste philosophy.

Laurissa added: “I am so excited to get started with the Hare, Liz and Paul have been so helpful from the moment they found out we were opening Pignut in Helmsley.

“Now they have given us this opportunity to own The Hare, it’s a really special place and we can’t wait to see where it takes us. It really is a dream come true.”

Their commitment to community and the environment is unmatched. All ingredients are sourced from nearby producers such as Otterburn Farm and Castle Howard, while herbs, vegetables and flowers are picked by hand at Helmsley Walled Garden – a project run by volunteers to promote mental health through gardening.

Pignut and The Hare is set to carry on this tradition.

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When can we expect to see Pignut and The Hare come to life? 

The transition, set to take place in July 2025, will see Pignut relocate to the historic site be reimagined to Pignut and The Hare.

The venue will retain its charm while offering new possibilities for Tom and Laurissa, including on-site accommodation and the chance to become more self-sufficient by growing produce on the surrounding land.

Pignut and The Hare is the culmination of a long-held ambition for Tom, who once phoned The Hare looking for a job early in his culinary career.

Tom said: “About 8 or 9 years ago I remember ringing the hare asking for a job as I loved everything about the restaurant, and after meeting Paul and Liz I really wanted to work there but they said they had no jobs available and I had to find somewhere else.

“Now I have been given the opportunity to own the Hare and it will be our restaurant. It’s a full circle moment and a huge achievement to have such an amazing restaurant and building behind me and Laurissa.”

Different venue, same Pignut standard

This dedication to sustainability earned Pignut carbon-neutral status in 2024, and Laurissa’s leadership was recognised with a prestigious Acorn Award, celebrating her as one of the UK hospitality industry’s rising stars under 30.

Now, the pair are ready to bring their values, creativity and passion to their new home at Scawton. The Hare, which Paul and Liz Jackson lovingly restored over more than a decade, has long been a destination for food lovers.

Paul and Liz said: “While we are still on a high, we have decided to hand over the reins to a younger, hungry, dynamic couple.

“We have loved every minute of our time here. We’ve built our business to its enviable position from nothing. There have been ups and downs, blood, sweat and tears, and we are immensely proud of our achievements.”

For Tom and Laurissa, Pignut and The Hare represents more than just a change in location. It’s a chance to grow – literally and figuratively.

With access to more land, they plan to increase their own food production, offering guests an even closer connection to nature and the source of their meals.

Pignut and The Hare are taking bookings as of today – but be quick, they are guaranteed to sell out.

As they prepare to say farewell to the Helmsley restaurant in Bridge Street and hello to Scawton, the team behind Pignut remain grounded in the same values that made them a success: authenticity, sustainability, and a deep love of food and hospitality.