ABOUT US
The Box Tree is one of the oldest buildings in Ilkley. Originally a Yorkshire stone farmhouse dating from 1720, home to a generation of gentleman farmers from Denton, the house subsequently bought by businessman, Septimus Wray – the owner of the Bridge House Gardens. This period saw the property developed for business and it was in the late nineteenth century that box trees were first planted in the front garden and thus became known as Box Tree House. During later years the Box Tree became both an antique shop and a tearoom, before the potential for a fine restaurant in Ilkley was recognised.
Opened in 1962 by Malcolm Reid and Colin Long, the Box Tree quickly became the North’s most successful restaurant, with two Michelin stars to its name. Without exception, the Box Tree featured in every good food guide as renowned chefs Michael Truelove, Edward Denny and the more contemporary Marco Pierre White each made their mark on the menus and the history of the restaurant.
An iconic restaurant set in a charming sandstone cottage, with a plush, antique-furnished lounge and two luxurious dining rooms; it celebrated 50 years in 2012. Cooking is refined and skilful, with a classical French base, and dishes are light and delicate. Only the best ingredients are used.
HEAD CHEF
BRAYDEN DAVIES
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BRAYDEN DAVIES
Brayden Davies will be taking over from Kieran Smith as Head Chef. Originally from Australia Brayden moved over to England 6 years ago to pursue his dream of having his own Michelin Star.
Brayden’s career has seen him at the 2 Michelin Raby Hunt, 1 Michelin Northcote Manor, 1* Michelin the Angel at Hetton and most recently as the right-hand man to Shaun Rankin at Grantley Hall.
Brayden will bring a refined and more modern approach to food with subtle influences from his roots down under as well as a focus on locally foraged ingredients. Brayden who already has great relationships with local suppliers and is well acquainted with all the amazing produce here in Yorkshire adds, ‘I’m really excited to take over as Head Chef of The Box Tree and make my own mark on the history of this iconic restaurant. I can’t wait to introduce my new menus and style which I hope to delight Box Tree customers with over the coming years.
HEAD SOMMELIER
Didier Da Costa
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Didier Da Costa
DIDIER IS BORN & BRED IN BRITTANY FRANCE, HIS CAREER STARTED AT THE CATERING COLLEGE OF DINARD STUDYING COOKING, SERVICE, OENOLOGY & WINES, AFTER GRADUATING IN SEVERAL AREAS OF THE CATERING INDUSTRY, IT TOOK SEVERAL YEARS TO DECIDE WHICH DIRECTION TO TAKE, HOWEVER, BECOMING A SOMMELIER AND FOCUSING ON WINE & FOOD PAIRING WOULD FULLY EXPLOIT HIS PASSION .
Opportunities and fate made the decision easy when entering the group Accor in 87 , which helped him decide where he was going to fulfil his potential, sending him as apprentice sommelier to, La Tour d'Argent in Paris, Hotel Negresco in Nice, to Italy & then to England.
He needed to update his knowledge with additional qualifications and returned to work, in Champagne, St. Emilion, Alsace & also in, Austria and Germany, where he worked in 2 & 3 Michelin starred restaurants. In 96, he came back to England, worked 4 years in west Sussex before moving to Yorkshire, as Head Sommelier.
In July 2009 Didier joined the The Box Tree as Head Sommelier. He considers himself a person with great passion for wines & food. He Says sometimes, people love their cars but don't understand the mechanics, the real challenge and enjoyment is sharing that gift of knowledge & passion and making their experience more memorable one.
Outside The Box Tree, Well, Didier is still Didier or (Didz), a nick name that Rena affectionately gave him. He is a Treasurer & Maître Compagnon Du Beaujolais Du Devoir De Skipton and enjoys hosting events, but most of his spare time is dedicated to family & friends cooking eating and (more) wine.
GENERAL MANAGER
Chris Stapleton
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Chris Stapleton
Chris is a true Yorkshire born country lad and has grown up with a farming background, he became the black sheep in his family when he decided not to keep up the family tradition and move away from farming.
He started working with his mum in her infamous cycling café in Burnsall which ignited his passion for the industry, aged 11, every weekend he would be waiting tables, taking orders and making coffees. Then aged 16 he moved to work part time for the Devonshire group based in Bolton abbey and Burnsall whilst he was studying, here Chris started to really develop a love for wine and a more upmarket style of hospitality.
After going to university to study Graphic design Chris then decided the hospitality industry was the route he wanted to pursue a lifelong career in. His focus has always been in the front of house, delivering first class service, getting to know the customer’s needs and developing his own wine and product knowledge and being able to train and pass on his experience to his team. Working in a large 4* hotel as an F&B supervisor/duty manager this finally gave him the break he was looking for.
Chris came back to the area as an assistant manager of a local bistro where he began building a reputation as a very hard working, passionate and personable individual. He prides himself on remembering customer’s faces, likes and dislikes and ensuring they receive a flawless service as well as bringing a bit of fun with it.
SOUS CHEF
Nick Dixon
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Nick Dixon
Originally from Bingley, Nick Dixon’s Yorkshire roots run deep, with his family hailing from the region for generations. After studying at Teesside University and working in the student union kitchen, Nick then embarked on his culinary journey in 2016 with an apprenticeship at The Curing House, a family-run restaurant in Middlesbrough.
In March 2018, he joined The Box Tree as a commis chef, where he began to refine his craft. Eight months later, he moved to The Angel in Hetton, advancing from Demi Chef de Partie to Chef de Partie during his five-year tenure at the Michelin-starred establishment.
Nick returned to The Box Tree in January 2024 as Junior Sous Chef, excited to work alongside Head Chef, Brayden Davies. By late May, his talent and dedication earned him a promotion to Sous Chef. Known for his philosophy, “I like to cook what people like to eat,” Nick’s culinary approach is approachable, thoughtful and rooted in guest satisfaction.
Outside the kitchen, Nick is a proud dad of two who treasures family time and finds inspiration in reading.
RESTAURANT MANAGER
Tom Wardle
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Tom Wardle
We are delighted to welcome Tom Wardle as the new Restaurant Manager at The Box Tree. Originally from the Midlands, Tom brings a wealth of experience and a passion for fine dining to his new role. His career began with a management trainee programme at Hambleton Hall, renowned for holding the UK’s longest-retained Michelin star.
Tom further refined his skills as Assistant Restaurant Manager before being promoted to Restaurant Manager at the acclaimed Michelin-starred restaurant, The Man Behind the Curtain and the innovative Psycho Sandbar. Over his seven years there, he gained exceptional expertise in delivering outstanding dining experiences and fostering team excellence.
At The Box Tree, Tom is excited to get to know our valued guests, lead the front-of-house team with professionalism and warmth and collaborate closely with Brayden and Chris to uphold and enhance our exceptional service standards.
