The Ilkley restaurant will close on 1 August and reopen on 9 September, unveiling what it describes as a “thoughtfully reimagined dining experience that honours more than 60 years of heritage while looking confidently towards the future”.
The refurbishment is being led by interior design studio Studio Two.
According to the restaurant, the investment marks the beginning of a new chapter reaffirming “its long-term commitment to hospitality while ensuring the business continues to evolve without losing sight of its heritage”.
Alongside the refurbishment, the restaurant will introduce an updated dining experience led by head chef Brayden Davies, whose menus showcase Yorkshire produce alongside wider British and Australian influences.
Before closing for refurbishment, The Box Tree will host The Box Tree: Eras, a four-week dining series celebrating defining moments from the restaurant’s culinary history.
Taking place on 11, 18 and 25 July, and 1 August, the series will feature a tasting menu revisiting dishes from throughout The Box Tree’s history, including favourites from its Michelin-starred years.
Launched in 1962 by Malcolm Reid and Colin Long, The Box Tree is one of the North’s most famous restaurants, having held two Michelin stars between 1977 and 1988.
Many of the UK’s leading chefs have passed through its kitchens, including Marco Pierre White, who trained there as a teenager.
Reid and Long left the business in 1986. The Box Tree is currently owned by Yorkshire businessman Adam Sacha Frontal.
Davies said: “The Box Tree has an incredible history, and before we begin the next chapter, we wanted to take the opportunity to celebrate everything that has come before it.
“The Eras dinners are inspired by the chefs, dishes and moments that have shaped the restaurant over the decades, while reflecting where we are today. At the same time, we’re incredibly excited about what’s ahead.
“This investment is a huge vote of confidence in The Box Tree and allows us to create a dining experience that reflects where we are today while respecting everything that makes this restaurant so special.”