Tom and Lauren Truelove: owners of The 3 Acres Huddersfield

Huddersfield couple Tom Truelove and wife Lauren will reopen their gastropub The 3 Acres on May 18 following refurbishment after a devastating fire.

The 3 Acres, which marked its 56th anniversary this year, has been closed since December 2023 after a Boxing Day blaze.

Over the years, chefs at The 3 Acres have cooked for high-profile guests including celebrity chefs such as Rick Stein, Marco Pierre White and Delia Smith, and other familiar names including Stephen Fry, David Cameron and , and Sharon Osborne. Here, Tom shares his food life

How has it been for you both, rebuilding after such a devastating event?

It’s been an incredibly tough journey. We’ve done loads of projects at The 3 Acres before, but never on this scale. There have definitely been moments of stress, but we’ve constantly and consistently reminded ourselves to enjoy the process as much as we can. Being part of such a remarkable chapter in the story of The 3 Acres history is truly amazing.

What is your dream for the business?

My dream for The 3 Acres is mainly linked to its reopening in May 2025: I want our guests to feel at home, and that not only is it as good as it was pre-fire, but that it’s now even better. I’m eager to recreate that intangible, welcoming atmosphere that The 3 Acres has always provided; the one that makes people feel special as soon as they step through the doors. That , for me, is success.

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A childhood food memory?

Sunday lunches with my sister and cousins at my granny’s house in Sandsend will always hold special memories. She remains the matriarch of the family! We’d start with tray-baked Yorkshire puddings. The tradition was, ‘he who eats the most Yorkshire puddings gets the most roast beef.’ They weren’t the tallest puddings, but they were absolutely delicious, and crispy around the edges from being cooked in plenty of goose fat. This was definitely an early influence for The 3 Acres famous Sunday lunch!

Most memorable meal?

Right now, it would be the family Christmas lunch we had at The 3 Acres on 25th December 2023, the day before the Boxing Day fire. We hadn’t enjoyed a big family Christmas meal like that in years, and it was such a special occasion.

Who in the industry inspires you most?

The team behind Hawksmoor really impress me. They’ve built an incredible brand that delivers top-quality food at scale. I also admire the guys behind Fallow restaurant, who are doing some really exciting things. My wife Lauren and I recently enjoyed an amazing meal there.

What is the flavour of the moment in your kitchen?

I’m absolutely hooked on Momoya Japanese crispy chili oil, in fact any kind of chili condiment.

If you weren’t working in hospitality, what do you think you would be doing and why?

My wife and I have been watching a lot of Yellowstone lately, so honestly, I think working on the Dutton Ranch would be pretty amazing!

Who are your Yorkshire food heroes?

I feel like a bit of a traitor saying this, especially as he’s a Lancastrian, but the late Bobby Baxster from James Baxster’s Potted Shrimps was an absolute legend. He used to personally drop off his potted shrimps when my father Neil and his business partner Brian Orme were at the helm at The 3 Acres, always having a spot of lunch before making the trip back over to the wrong side of the hill! Those potted shrimps will absolutely feature on the menu now we are back open.

Closer to home, Simon and Andrew from Bolster Moor Farm shop in Huddersfield have built an incredible business. They run a fantastic butchery, farm shop, and café – everything they do is top-notch. Their dedication to quality and local produce is amazing, and we are looking forward to working with them to supply The 3 Acres.

You’re hosting a dinner party, who would you invite and what would you cook for them?

I’d definitely invite Oliver Reed – he’d be fantastic entertainment. Marco Pierre White and Stephen Fry, too. For the meal, I’d keep things simple: a whole dry-aged picanha, seared on the Big Green Egg with vibrant chimichurri, roasted Jerseys, and some grilled Spilman’s asparagus… and maybe one or two bottles of red.

Your favourite dish?

Anything braised with buttery, creamy mashed potatoes is a winner for me. I love hearty, classic dishes. A classic steamed ox cheek & kidney suet pudding is definitely up there.

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