Iconic Huddersfield countryside inn and restaurant, The 3 Acres, has unveiled a state-of-the-art new kitchen as it marks 55 years in business.
The Shelley restaurant, hotel and wedding venue – which has been owned by the Truelove family since 1968 – has invested over £400,000 to create an 870 sq ft ‘super kitchen’ to cater for the more than 60,000 guests it hosts each year.
The 3 Acres – whose chefs have prepared food for high-profile guests including Rick Stein, Simon Cowell and Sharon Osborne – worked with Greens Commercial Kitchens to design and install the new kitchen, which includes a £12,000 Josper Basque grill for cooking meat over open charcoal and a Rotisol professional rotisserie.
Tom Truelove, owner at The 3 Acres, said: “The 3 Acres has a rich heritage in delivering the very best dining experience using ingredients of exceptional provenance.
“As we mark 55 years in business, investing in a state-of-the-art kitchen allows us to push forward and develop the culinary experience our guests know us for, even further.
“The investment is also a commitment to our hugely talented team of chefs, some of whom have been with us for over 30 years.
“It gives them the space and equipment they need to develop and fulfil their talents in the very best and most efficient working environment.”
Tom added: “Developing our team for the future is also very important, and our new kitchen is a space where the next generation of culinary talent can join us to learn from the very best in the industry.
“This kitchen – which uses mostly British-made equipment and appliances – is specified to the highest standard of modern, technical ability; allowing our chefs to further develop their skills while taking an active role in shaping the future of the culinary offering at The 3 Acres.”
Bought in 1968 by Mr Truelove’s grandfather, Derrick Truelove, The 3 Acres has developed into one of Yorkshire’s most well-regarded venues, renowned for its heritage approach to modern hospitality.
In the 1970s, Mr Truelove’s father, Neil, joined the business along with then-head chef, Brian Orme – both of whom are now retired.
Tom said: “My father and Brian worked closely together to really grow The 3 Acres in the early days. At just 19 years old, Brian was a phenomenal chef and looked after everything back of house, and my father was the face of the business, looking after front of house and service.
“It’s quite unusual in this industry for a partnership to work as well – and last as long – as theirs did, and I think our success today is testament to their excellent reputation and commitment.”
Tom, himself a chef, joined the business in 2008, before becoming a partner in 2012. In addition to the 100-strong team, Tom also works alongside his wife, Lauren, who oversees HR and marketing.
He added: “I’m extremely proud that The 3 Acres has remained in our family since 1968. I think the fact we’ve developed the business over the last 55 years without any outside investment demonstrates our passion and commitment to everything The 3 Acres stands for, has become, and will continue to develop into.
“The new kitchen is the beating heart of the business, and the whole team is very proud of what we’ve achieved with it.
“The level of investment in this project really does take us to the pinnacle of modern restaurant kitchens, and I’m excited to see how it shapes the future of The 3 Acres as we look forward to the next 55 years in business.”
