Civilised dining pub with a proper bar, real ales, highly enjoyable food and courteous service; comfortable bedrooms
The good pub guide review
This delightful Georgian coaching inn has for many years been known to provide the highest quality food in exquisite surroundings. It's the perfect choice if you want to explore the Yorkshire Dales National Park, and the long-serving owners welcome damp dog walkers just as warmly as those out for a special meal. The big squarish bar is civilised but informal with soft lighting, high-backed antique settles and old windsor chairs on Turkish rugs and flagstones, ham hooks in the high ceiling decorated with dried wheat, teazles and so forth, a delft shelf full of bric-a-brac, plus several prints, sporting caricatures and other pictures; daily papers. There are three ales including Black Sheep Best on handpump, an impressive wine list including 12 (plus champagne) by the glass, 11 gins and 21 malt whiskies. The candlelit, high-ceilinged and elegant dining room has another open fire. Picnic-sets on the gravel outside look beyond the stone houses on the far side of the village green to Witton Fell, and there's a large, attractive back garden. The 15 comfortable bedrooms have pretty country furnishings; some are in the main house, others in converted stables across the courtyard (these are dog-friendly).
The good pub guide food review
The imaginative, first rate food includes sandwiches, potted salt beef with mini yorkshire pudding, horseradish hollandaise sauce and chargrilled dill pickle, Yorkshire beef fillet carpaccio with pomegranate compote and beer bread croutons with truffle emulsion, wensleydale cheese and leek risotto, ox cheek and ale suet pudding with maple-glazed parsnips and colcannon potato, grilled halibut with new potatoes and buttered spinach, sage- and lemon-stuffed porchetta with croquette potatoes, rhubarb compote and cider velouté, cassoulet (Yorkshire duck, Morteau sausage, roasted tomatoes and white beans), and puddings such as green apple soufflé with salted caramel ice-cream, and Valrhona chocolate fondant with sweet date purée and walnut ice-cream.