News Beat
Michael Ibbotson recalls 25 years at The Durham Ox in Crayke
Michael and Sasha Ibbotson took over the Durham Ox at Crayke, near Easingwold, late in 1999.
Michael, 54, has worked in hospitality all his life, originally starting out at Oscars in York, aged 18, where he was encouraged by its director Andrew Dunn to enter the industry.
This led the former Ampleforth College student to attend Westminster Hotel School, staying for apprenticeships at The Capitol in Knightsbridge, El Vino, Fleet Street before moving to Chez Max in Chelsea and later on, buying the 300-year-old Durham Ox.
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Michael recalls he was a young landlord then, at 28, recalling a different world in 1999.
He told the Press: “We were one of the first to think about a website. It was pretty mechanical, no Open Table booking platform. Word of mouth was specifically the marketing tool.”
Michael also recalls the excitement of buying a coffee machine, fuelled by his Italian mum liking good coffee.
While stressing he still loves working in hospitality, saying he is “growing the (Durham Ox) business to retire in”, Michael says the hospitality industry has never been easy.
He continued: “In 25 years we have had so many recessions, Covid, Foot and Mouth and now we have….”
Like others in the sector, he complains of higher minimum wages, higher national insurance, and other rising costs.
The Durham Ox employs 55 and its payroll bill is £70,000 a month out of an annual turnover of £2.5million.
Michael warns government: “There is a limit. You end up killing the goose that lays the golden eggs.”
He also warns the public: “Please use your village shop, your local village pub. Once you start signing petitions, it’s too late.”
“We are doing alright, but some of our mates are not.”
Over the years, Michel and Sacha have made many changes to the pub. The main bar area is little changed, with the bar area still having its original stone tiles.
Initially the pub was small, but over the years it extended into nearby farm buildings.
Extensions included a garden room, and around 2010 a marquee was made, which then became the Ox Barn for parties and weddings.
Michael said: “It’s always been a popular pub- a landmark for its location.
“We then focussed more on destination hospitality and added a few rooms.
“We specialise in the best produce that North Yorkshire and the coast has to offer, along with luxury bedrooms.
Today, there are eight bedrooms, plus a separate 3-bed cottage. This includes two ‘pool suites’ with spa pools overlooking the Vale of York.
Michael continued: “Then, during Covid, we ended up with an outside bar area, that became what we call the Doghouse, a ‘pub within a pub.’
“We are a food driven business. We also take drink seriously too.”
The Durham Ox applied for planning permission to keep the Doghouse, which features informal big fires, an apres-ski scene where people can watch rugby, whilst elsewhere in the Michelin Guide-listed Durham Ox, diners can enjoy gastropub classics and finer options.
In a recent social media post looking back on 2025, Michael and Sasha said the Doghouse had “gone from strength to strength.” Adding live music at Bank Holidays has also proven popular.
Events in the Ox Barn have also exceeded expectations, with more planned, the couple said.
Next, the Durham Ox plans to open five ‘Modern Garden Suites’ made of timber and glass in time for Easter.
Whilst hospitality is consolidating, without growth, Michael is cautious about 2026, but he reports growing sales and “a good Christmas” at the Durham Ox.
It has meant hard work to make it worthwhile, with much diversification, from the Doghouse, the extra rooms, and offering weddings and events.
Michael said: “We try a bit of everything.”
And whilst hospitality has its challenges, especially during the winter months ahead, Michael is grateful for the support of his customers, suppliers, and his ‘great crew.’
He said: “I might steer the ship but it’s the crew that gets us there.”
