The story
Norman's Neighbourhood Kitchen at 22A North Road, Kirkburton, is a modern British small-plates restaurant near Huddersfield, and it holds 2 AA Rosettes for 2026. The room is a former car showroom, now a stylish little bistro with a bar.
Chef Will Webster and sommelier Oliver Roberts, both formerly of the Shibden Mill Inn, run the place together. The menu changes with the seasons, and Webster pairs flavours, textures and colours with confidence. Snacks such as potato rösti with kipper custard show the kitchen's playful side.
The small-plates list has included asparagus with scampi fries and trout roe, and a salt-aged porterhouse steak with bone-marrow bordelaise. Dessert keeps pace with dark chocolate and beef-fat fudge, or kombu ice cream with Yorkshire strawberries, olive oil and nori. The kitchen's Asian fusion touches sit comfortably beside its British base. The website notes that its menu is a sample and subject to change.
Roberts' varied wine list gets a mention in The Good Food Guide 2026, which rates the restaurant Good. The guide also praises the cocktails (look for the Spritz & Giggles) and a team it calls tight and efficient. Local beers are on the drinks list too.
Recognition
Ambience
Details
History
‘It gets better every time,' exclaimed one reporter who has become a regular visitor to this stylish little bistro in a former car showroom five miles from Huddersfield. Norman's is run by sommelier Oliver Roberts and chef Will Webster (both ex-Shibden Mill Inn), who have the knack of making top-class dining and personal service look disarmingly simple. There’s creativity at every turn on the ever-changing menu, and Webster is seriously good at putting together flavours, textures and colours that sing. Snacks such as potato rösti with kipper custard typify the kitchen’s offbeat approach, while the small-plates menu might range from asparagus with scampi fries and trout roe to sturdy plates of salt-aged porterhouse steak with bone-marrow bordelaise. And there’s no let-up when it comes to dessert, which might feature dark chocolate and beef-fat fudge or kombu ice cream with Yorkshire strawberries, olive oil and nori. A ‘tight and efficient’ team runs the show with knowledgeable efficiency, and Oliver Roberts’ varied wine list makes fascinating reading. ‘Amazing cocktails’ add to the good-time vibe (anyone for Spritz & Giggles?).
2 Rosette Award for Culinary Excellence
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