Our Story

A Restaurant Steeped in History

Once a prison for Craven District's felons and sheep rustlers, there is now little evidence of its former incarnation, and the locals these days are only too pleased to dine at Le Caveau while soaking up the atmosphere of this 16th century building, complete with barrel vaulted ceilings, original beams and exposed stonework.

Since taking over the restaurant in 2014 owners Mark and Esther Byron have strived to improve on the high standards set by Le Caveau’s previous owners over the last 60 years. As Head Chef, Mark spends a great deal of time in the kitchen creating exciting new dishes and putting fresh twists on French classics.

First and foremost Mark has a passion for local produce and Le Caveau prides itself on using the best of what the Yorkshire dales has to offer, sourcing high quality Lamb, Beef, Pork, and fantastic seasonal game from surrounding farms and local country estates. Moreover, Le Caveau offers some of the finest seafood Britain has to offer, purchased directly on market days from George Wilson, whose van is located just yards away on Skipton’s famous market so that each week you can rest assured on getting the freshest seafood around.