JOIN US THIS CHRISTMAS
We have some exciting news that we will announce at the beginning of the New Year. This is news that we have now confirmed internally and will share with you all by 2 January 2024, we know it will be well received by all our customers. Please stay posted, it will be worth the wait….
Please be reminded our Gift Vouchers are available to purchase online or direct with the restaurant, a lovely present for those who enjoy visiting us or even for those coming for the first time!
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.
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.
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.