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SEVENTEEN
By The Highfield
A New Dining Experience in Driffield
Founded in June 2026, SEVENTEEN is more than just a restaurant.
It's a place to celebrate life's biggest milestones, enjoy unforgettable date nights, gather around the table with family on a Sunday afternoon, or simply indulge in exceptional food created with passion.
Created by Laura, Jake and Head Chef Luke Sanderson, SEVENTEEN brings together refined dining with genuine Yorkshire hospitality. A restaurant where everyone is welcome, whether you're celebrating something extraordinary or simply making the most of an ordinary Thursday evening.
Our menus have been designed to evolve with the seasons, offering immersive fine dining experiences alongside relaxed Sunday lunches and beautifully crafted dishes that showcase the very best local produce.
Because at SEVENTEEN, we believe the best memories are made around the table.
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The Story...
Before we tell you about the food, we'd love to tell you about the name.
The Highfield itself was built on a love story back in 1864, and today we're incredibly proud to continue that story with our own.
For years, the number 17 has quietly followed us through life's most meaningful moments.
We got engaged on the 17th. We were married on the 17th. Our very first home was number 17. We launched our first business in 2017.
Our little boy, Romeo, decided he couldn't wait to meet us and arrived a month early... on the 17th. We first viewed The Highfield on the 17th. We exchanged contracts on the 17th. Collected the keys on the 17th. Even today, our family home sits exactly 17 miles from here.
And then came another incredible coincidence.
Our Head Chef, Luke Sanderson, first worked alongside Laura when they were just 17 years old. Years later, our paths have crossed once again here at The Highfield, bringing the story beautifully full circle.
Over time, seventeen became much more than a number.
It became a symbol of love.
Of new beginnings.
Of meaningful connections.
Of trusting the journey, even when you don't yet know where it will lead.
As lovers of love (we did name our little boy Romeo, after all), it felt only right that this new chapter would carry a name that's been quietly shaping our own story for years.
So here's to love stories, old and new.
To chance encounters.
To second chapters.
To unforgettable meals shared with the people who matter most.
Most importantly...
Here's to you.
Thank you for becoming part of our story.
We hope you enjoy every moment of your SEVENTEEN experience.
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Our Head Chef
Luke Sanderson
Leading the kitchen at SEVENTEEN is Yorkshire chef Luke Sanderson, whose career has taken him through some of the region's most respected kitchens.
Luke has refined his craft at acclaimed venues including The Pipe and Glass, Yorkshire's Michelin-starred gastropub, The Grand, York, and the AA Rosette-awarded The Pheasant in Harome. His career has also seen him train with chefs across Spain and Italy, experiences that continue to influence his style of cooking today.
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Known for creating dishes that are beautifully balanced, seasonal and full of flavour, Luke combines classical technique with a modern approach, allowing exceptional local ingredients to take centre stage.
For Luke, food has always been about bringing people together.
Every menu at SEVENTEEN has been carefully designed to create moments worth remembering, whether that's an immersive tasting experience, an intimate dinner for two, or a relaxed Sunday lunch shared with family.
At SEVENTEEN, our menus begin long before the ingredients reach the kitchen.
They begin in the hedgerows surrounding The Highfield, in the changing seasons, and with the incredible independent businesses that make our local community so special.
Whenever nature allows, we forage within our own grounds, carefully gathering ingredients that celebrate the landscape we're lucky enough to call home. Throughout the seasons you'll find wild garlic, berries, micro herbs, sage, rhubarb and other homegrown ingredients making their way onto our menus, each one adding another layer to the story we're telling through our food.
For us, local isn't a trend. It's part of who we are.
Alongside what we grow and forage ourselves, we're proud to work with trusted local suppliers who share our passion for quality, provenance and supporting Yorkshire businesses. From the freshest seasonal fruit and vegetables supplied by Rafters Greengrocers on Driffield High Street, to beautifully prepared meats from Rose Cottage Butchers, every ingredient is chosen with care and respect for the people behind it.
It's these relationships, built on trust and a shared love for exceptional produce, that allow our chefs to create dishes that are both refined and deeply connected to the place we call home.
Because we believe the best dining experiences don't just tell the story of a chef.
They tell the story of a community.
A landscape.
A season.
And the people who have helped bring every plate to life.
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THE SEVENTEENth
FINE DINING EVENTS
Every month, on the 17th, we invite just 17 guests to join us for something truly special.
Introducing The Seventeenth - our signature dining experience.
An intimate evening of seven beautifully curated courses, each centred around a unique theme, season or culinary concept, designed exclusively by Head Chef Luke Sanderson and his team.
With only 17 covers available, these evenings are created to feel personal, immersive and unforgettable. From the carefully chosen ingredients to the final flourish, every course is designed to tell a story and take you on a journey through flavour, creativity and craftsmanship.
As each menu is thoughtfully developed as a complete tasting experience, we're unable to adapt these particular evenings for individual allergies or dietary requirements. This allows our chefs to present every course exactly as it was intended.
However, throughout the year we'll also be hosting dedicated vegetarian and vegan editions of The Seventeenth, celebrating the very best seasonal produce with tasting menus created exclusively for those dining experiences.
Seats are extremely limited, and once they're gone, they're gone.
Just 17 guests. Minimum of Seven courses. One unforgettable evening.
Book now for 17th August, Chapter 3 - The Game Edition.
THURS-SUN
LUNCH 12:00 - 14:30 THURS-SAT
12:00 - 15:00 SUN
DINNER 17:30 - 20:30 THURS-SAT
