and surprising. Whether it’s a familiar local ingredient presented in a new light, or something entirely unexpected for a rural inn like The Black Bull, the aim is to tell stories through food, stories of place, culture and respect whilst taking people on a journey of discovery.”
The Tsuchi tasting menu
The tasting menu at Tsuchi was priced at £85 per person for seven courses, with an additional £55 per person for a matched wine flight.
Among the dishes served were hijiki salad with Lincolnshire smoked eel, Sunnybanks Farm courgette flower with broad beans, peas, wild asparagus and St Sunday’s cheese, Howgill Hereford beef with Niigata rice, cured egg yolk and Cumbrian samphire, and a lemon, Scottish strawberry purin with black sesame.
Each course reflected the philosophy of eating well while treading lightly, balancing precision with a sense of adventure.
A chef-led evolution in the Yorkshire Dales
For Nina, Tsuchi marked the next stage of her journey at The Black Bull, which she runs with husband James Ratcliffe. The couple built a reputation for creating a destination rooted in the rural charm of Sedbergh while pushing boundaries through thoughtful, contemporary cooking.
Tsuchi brought sharper focus to Nina’s culinary philosophy. It was a project that reflected her belief in food as a form of storytelling, where heritage and innovation meet, and where sustainability was not just a practice but a guiding principle.
As the menu unfolded across seven courses, diners were invited to experience a narrative of culture, place and produce – one that drew on centuries-old traditions yet felt unmistakably modern in its intent.
