17th-c town inn with a relaxed atmosphere, up-to-date décor, friendly owners and rewarding food and drink; well appointed bedrooms
- Separate restaurant
Bar food times: 9-11am, 12-3, 6-9 Wed-Sat; 12-3, 6-8 Sun
Restaurant times: 12-3, 6-9 Wed-Sat; 12-3, 6-8 Sun
Typical main dish: Herdwick lamb loin and shoulder with beetroot and elf cap fungus
Typical main dish price: £18.95
Average two course evening meal price: £26.00
Price of a bedrooms starts at £0.00
The good pub guide review
There are some beautiful walks straight from the front door here along the Dales Way (the Howgill Fells are nearby), so why not make a weekend of it and stay in the stylishly modern and comfortable bedrooms for a couple of nights ' you can bring your dog with you too. Right on the high street, this welcoming old coaching inn has been smartly furnished and the contemporary décor inhabits the old building comfortably. Red leather banquettes and armchairs are close to the woodburning stove and wooden bar stools line the counter where friendly staff keep ales such as Black Sheep on handpump along with craft ales on keg; the wine list is knowledgeably compiled. Airy restaurant areas have floor-to-ceiling windows looking out to the street, sleek black leather wall seats and chairs around wooden tables on bare boards and interesting and rather lovely Japanese-style hanging moss plants. There are 18 bedrooms stylishly decorated in modern country colours, and the sunny back garden has seats and tables.
The good pub guide food review
Using the best local produce, native breeds, foraged ingredients and bread from its own bakery, the highly regarded, creative food teams influences from the Japanese background of head chef Nina Matsunaga with traditional British cooking. Dishes might include nibbles of swordfish beignets with fermented chilli mayonnaise, crispy brawn and beetroot, Howgill Hereford beef fillet with birch syrup, salsify, dukkah and bone marrow, lemon sole with woodland mushrooms and wild garlic, wild venison with quince and almond, and desserts such as Yorkshire rhubarb, semi-freddo and honeycomb, and sesame custard with miso mousse and milk.
The Black Bull's restaurant is focused on serving an array of delicious dishes crafted from the freshest possible produce available from the surrounding landscape. We believe that meat that is slow-grown tastes best, traditional breeds from this area should be championed at source and that seasonal ingredients yield the very best meals. Our seasonal approach means that our menus change daily to reflect the best ingredients available to us at any given time.
Name of Licensee
James Ratcliffe and and Nina Matsunaga