A: We offer a 4 course or 8 course menu. The food reflects the season and the produce available at that time.
A: The food at Norse is very different to the food on offer at Baltzersen’s in the day. This is the reason we decided to call the evening service by a different name. The portions are smaller and the flavours bigger, but we will be making steps to decrease the gap between the services over the next 12 months.
A: The price of your menu depends on when you eat and how you pay. If want the cheapest option you will need to buy a ticket via Tock (our booking system) and dine mid-week. Weekend tables are reserved by deposits with the exception of the early 6pm sitting.
A: Nordic cuisine is about using what you have when it is at it’s best, and preserving the extra to use later on. Norse will use many of the traditional techniques for preserving food but in a modern style. We are currently using ingredients from across the UK and abroad but as we grow we will focus on using more and more local ingredients. The kind of attention to detail in sourcing and creating dishes using hyper-local ingredients is expensive, time consuming and challenging; so first we need to establish ourselves without that pressure.
A: Norse is a relaxed restaurant. There is no particular dress code other than nothing that could offend other diners.
A: Our front of house team try all the dishes as they come on the menu and have an explanation from the chefs. Sometimes we will need help jogging our memory and we will confirm anything with the kitchen.
A: Yes! We are licensed for the sale of alcohol until midnight (and can serve drinks at our outside tables until 9pm). We have a compact drinks list that includes cocktails, craft beers and a selection of wine by the bottle or glass. After dinner there are dessert wines and whisky. Paul has a particular hankering for gin, so we currently have 10 options for your gin and tonic primarily from small regional UK distilleries.
A: We decided to use Riedel stemless wine glasses because we were concerned about space and stability on our tables. Some of our older tables are quite rustic and uneven, this is not a good recipe for the survival of wine glasses. If you have a particular aversion to drinking from a stemless glass we do have some glasses with stems available for use – just give us an extra minute or two to dig them out.
A: You will be provided with tap water as standard with your meal, if you would like to order bottled water this is also available.
A: We would never exclude children for visiting Norse, however due to the facilities in the kitchen we can only offer the dishes on the menu. We can tweak and simplify dishes but we can only use the ingredients we have.
A: Our notice requirements for allergies/dietary requirements are on the home page and also mentioned during the booking process. If you have any questions please don't hesitate to email or call the restaurant.
A: The 4 course menu can be served and eaten within 1hr 30 mins. The 8 course menu will take closer to 2hr 30 mins. For all tables after 7pm you have your table for the evening, 6pm bookings are limited to 1hr 30mins on the table.
A: The chef will cook the meat the way that he feels shows off the produce at its best. If you have a particular way you would like your meat prepared let our team know.
A: We aim to change a dish on the 4 course menu every week. The extra dishes on the 8 course menu could change daily or might stay for a few weeks - it's going to be a lot more fluid.
A: All our meat comes from R&J Butchers based in Kirkby Malzeard. Beef, lamb and pork comes from their co-operative farms. Venison is wild shot deer from shoots on the East coast of Scotland. Game birds are provided in conjunction with locally managed shoots.
A: We work with a company called Yorkshire Foragers. They have a network of foragers that extends across the country, so much of our produce is from Yorkshire but there are plenty of exceptions and we're happy to tell you where individual items are from.
A: We do offer the opportunity to bring your own wine. We are happy to chill, open and serve your wine for a corkage charge of £15 per bottle.
A: We are happy to serve your cake in the restaurant after you have finished your meal. If you would like to be served cake instead of dessert we charge cakeage at £4 per person. If you would like our team at Baltzersen’s to bake your cake you can get in touch by email (add email link) or phone 01423-202-363.
A: We’re happy to host groups celebrating in the restaurant.
A: The restaurant may be available for exclusive hire, if you would like to discuss this drop us a line at email@example.com.
A: We offer either a 4 or 8 course menu, the latter of these would be the closest to a tasting menu.
A: We do offer a drinks flight to go with each set menu.
A: Yes! We get all our cheeses from 'Courtyard Dairy' in Settle. The cheese course is a supplement and can be taken at the end of the savoury courses or after dessert.
A: Norse is located on Oxford Street in the centre of Harrogate. There is plenty of on-street parking around the restaurant that is free after 6pm. Alternatively you can park in the Jubilee Car Park although this car park closes at 10pm Sun-Wed and 11.59pm Thu-Sat.
A: We're afraid to say that our restaurant has 3 steps at the front to access the building and our toilets are located downstairs.
A: We only have a small bar with stools where you can have a drink before you dine, although if it is nice weather we are licensed to serve alcohol to our outside tables until 9pm. Other options locally to consider could be; Hoxton North (Wine), Major Tom's Social (Craft Beer), Harrogate Tap (Craft Beer), Montey's (Cocktails).
A: Snaps is a Scandinavian pre/during/post dinner alcoholic drink and is known in Germany and other European countries as Schnapps. Traditionally many Scandinavians use akvavit as the based for their snaps and then infuse the alcohol with a variety of flavours both sweet and savoury. We use a flavourless vodka as the base for our snaps and infuse all our flavours in-house.
A: We are running a series of guest chef evenings at Norse where each month we invite someone to cook with us for a couple of evenings. Sometimes we pop up elsewhere like our appearance at the Leeds Indie Food Festival this year with a 50 course meal for 70 people.
A: Booking a table at Norse is very easy. the best way is through Tock at http://norse.tocktix.com or alternatively you can call the restaurant on 01423-202-363.
A: Much like if you have tickets for the theatre, have booked a hotel room or are due to take a flight; if a member of your party is taken ill at late notice your booking still stands. We do run a waiting list so we may be able to re-sell you table so if that is the case you can be reimbursed.
A: You are very welcome to walk-in but the best way to ensure we have a table available for you, and also to achieve the best price is to book online.
A: If you have paid a deposit that £15 would be forfeited and used to offset the loss of revenue to the restaurant. If you have purchased a ticket then it is only valid for that table at the time selected so much like an advance rail ticket it would go unused.
A: We understand that things don’t always go to plan and sometimes people are late for their reservation. Please do give us a call to let us know and be prepared that there may be a slight delay in your meal if you arrive at the same time as other parties.
A: If you need to cancel or change your reservation you can email us on firstname.lastname@example.org or give us a call on 01423-202-363. We really appreciate as much notice as possible because it allows us to call any guests that may be hoping for a table or rearrange the dining room to improve comfort for everyone.
A: We do not include a service charge on your bill unless you are dining in a party of 8 or more where a discretionary 10% is added. All of the service charge and cash tips go to the people that are working that shift and they are shared equally between all members of the team.
A: We live in Harrogate so we have tried many of the restaurants in town. We would recommend The Orchid (Pan-Asian), Deano's Graze and Grill (English Grazing), La Oliva (tapas), La Feria (Chicken/Andalucian) or Will & Vics (Classic English).
A: Send it through to email@example.com and we’ll get back to you asap, then we’ll upload it here!