Paul Klein

Owner

What inspired you to run your own hotel?

I was almost born into it because my father was always a general manager in catering around the country and I left school at 15, so I went naturally into catering too. When the opportunity for The Blue Lion came up, I was very fortunate in getting it – that was almost 29 years ago, and I can’t image life without it now.

What do you love about living in the Yorkshire Dales?

I was born in Yorkshire but lived in the Cotswolds for quite a while, too. So, I have been fortunate to live in two lovely areas of the UK. But I love the lifestyle of living in the Yorkshire Dales, both the people and the stunning countryside

If you would describe The Blue Lion in one sentence what would you say?

It’s a traditional coaching inn, that is atmospheric, with old fashioned values with an emphasis on professional services and looking after our customers.

Do you have a favourite room in The Blue Lion?

The bar area is my favourite – it’s cosy, especially as the weather cools down and we get the fires roaring, so it’s the perfect warm up whilst enjoying a drink. There’s always a bustling atmosphere too, just home from home.

What dish would you recommend?

I love the cassoulet of Yorkshire duck leg – all the ingredient are things I really enjoy eating. It’s actually a recently developed dish, which is proving to be extremely popular with our guests, so I’d certainly recommend that one.  Though if that’s not available, we’re well-known for our game and fish dishes.

You often get well-known regular guests – what keeps people coming back?

We’ve created a really comfortable environment in The Blue Lion. We’re discreet and we aim to consistently offer an exceptional service for our guests, which I guess keeps them coming back. The inn encapsulates the finest elements of traditional rural England, nested in the heart of Wensleydale and surrounded by the Dales, it’s a really pleasant place to visit.

The Blue Lion is well known for its wine selection. If you could only drink one more glass what would it be and why?

Our house Claret is actually my favourite – it’s a Bordeaux that we’ve had on the wine list for about fifteen years – it’s consistent, a great taste and quality that is good value for money.

What do you enjoy doing when you are not working at The Blue Lion?

In the summer playing tennis, which our guests can also do on the nearby local village court. Shooting in the Dales and Salmon fishing on the nearby River Ure, in fact we own our own fishing stretch on the river, guests come and stay to enjoy their fishing holidays here.

If you could stay in any hotel in the world where would it be?

It would be the Santa Caterina on the Amalfi Coast – I was lucky enough to holiday in the area a couple of years ago, it’s simply stunning scenery. The hotel offers good Italian dishes and service blended with a little bit of luxury.  When I’m travelling I’m always on the lookout for new ideas that we could adapt for the Blue Lion – in my industry, the more you travel around the more ideas you get.

After your customers what matters most to you?

Our staff!  My wife Helen and I have worked together for over 29 years to build a family team. Some of our staff have been with us for over twenty years, others whilst newer comment on the fact they feel they’ve joined an extended family.  Our children Hannah and William have both worked here, not that they do now, we’ve encouraged them to explore and follow their own career paths.

Jon Appleby

Chef

Jon - how did you get interested in cooking?

Growing up I always played around in my Nan’s Kitchen and I became interested in cooking by watching her create meals from scratch.  She used to make really hearty soups and stews. Homemade rice pudding was my favourite. Nothing fancy, just simple food cooked well.

When did you know you wanted to be a professional chef?

I never really thought about it until I was in a kitchen pot washing. I enjoyed cooking at home and thought why not get a job doing something I love. I thrive on the speed and challenge of it all and especially creating great food that people love.

What's the most rewarding part of your work and why?

The interaction you get from making food …the compliments from customers give me such a buzz. Your job is to feed the guests. If they’re happy, then you have done what you set out to do…there’s no better reward than that.

What are your plans for making The Blue Lion better than ever?

You'll find some things that are familiar, but there will also be some exciting new dishes as well, all designed with guests in mind. Oh, and I also want to offer grab-and-go lunches for passers-by who want to spend the day in Wensleydale doing outdoor activities but experience a quintessential country Inn lunch too.

What do you enjoy about working at The Blue Lion Inn?

Everything! I have great bosses in Paul and Helen Klein. They are very supportive which gives me confidence in what I am trying to achieve.

Can you tell us about two or three dishes your planning on offering this summer?

We work closely with R & J Butchers to source the very best in local meat. The new lamb dish is sourced less than 10 miles away from The Blue Lion Inn. We are in a perfect location for great produce and I believe we do it justice.  We’ll have lots of specials too so always keep a look out for our latest tasty offerings.

Who do you most admire in the food world and why?

Fergus Henderson; when I got a copy of his ‘Nose to Tail’ book, it was mind blowing. It also teaches you to use all of the animal, which I firmly believe in. Michael Wignell is also someone I really look up to as a chef. I was lucky enough to be at a master class a few years ago....it was the most inspirational talk I have ever heard.

What's your favourite kitchen equipment or gadget?

My Victorinox pastry knife – a chef’s essential knife. It’s a great all-rounder. I don’t think I know a chef without one.

If you could have one last meal, what would it be?

I’d like to say a nice big bowl of moules frites, sat in the sunshine or our amazing seasonal game dishes we cook at The Blue Lion. But to be honest my Nan’s rice pudding, sitting with my family around the table with a cup of tea would come out top!