The Garden Café at Scampston

Set in a contemporary and light building, the Garden Café looks out over the Walled Garden. The Cafe serves delicious light lunches and cream teas using local produce and seasonal ingredients grown in the garden here.

We pride ourselves on offering home made and homely food with a very friendly service. The menu varies day-to-day, with seasonal specials available, but please download our sample Menu below for an idea of what we will be cooking up on the day of your visit!

The Garden Café is open during normal garden opening hours and access does not require a ticket to the gardens.  Please be aware that at quieter times in the season (Spring and late Autumn) the Cafe may close at 4pm. Please do check in the Ticket Office on arrival to avoid disappointment.

Group Bookings

We welcome group bookings and offer special rates for large parties, please visit our Group Visits to find out more. 

Special Requirements

We offer a number of vegetarian options every day. We can also offer vegan and gluten free options on request. Please just talk to the Café manager on arrival to discuss options. We also serve gluten free cakes daily.

Contacting the Café

Telephone us on 01944 759000 or contact cafemanager@scampston.co.uk

TESTIMONIALS
"We decided to have lunch in the cafe and so glad we did. I had a cheese jacket potato and side salad and it was very good followed this with a pot of tea and shared a slice of lemon meringue cake. At just under £20.00 well worth it for the quality of the food and service from the ladies who worked there. "
Hazel
"Beautifully kept gardens - well worth a visit if you're a keen gardener, and do stop to have lunch in the restaurant. The Ploughman's Lunch was delicious!"
Debbie
"We had scone jam and clotted cream with coffees in the Café - quite delicious!"
Avril
"A cuppa and the lightest sleep of scones were a welcome start to our meandering, I can highly recommend the lemon and blueberry ones."
Anna
"The cafe and small shop are excellent too and run by friendly and professional staff."
Neil Ripley