Renovated country pub with stylish but relaxed bar and restaurant, well kept ales, excellent food and seats in charming garden
- Separate restaurant
- Sandwiches sold
Bar food times: 12-2.15, 5-9.15; 12-7 Sun
Typical main dish: salmon fillet with sautéed new potatoes, roasted beets and crackling
Typical main dish price: £15.95
Average two course evening meal price: £22.00
- Speciality beers
- Cask ales
Price of cheapest bitter: £3.20
Name of cheapest bitter: Timothy Taylor
- Children allowed in the bar
- Children allowed in the restaurant
- Dogs allowed in the bar
The good pub guide review
Dating from 1832, this cosy, well run pub remains perennially popular with our readers. The heavily beamed bar is just the place for a cosy pint and a chat, with its traditional dark wooden chairs, cushioned settles and stools on rugs or bare boards and a couple of armchairs by the two-way open fire. This leads to an informal dining area with farmhouse chairs around scrubbed kitchen tables, pewter tankards on a delft shelf and a big stag's head; background music. Friendly, helpful staff serve Black Sheep Best and Timothy Taylors Boltmaker and Landlord on handpump, ten wines by the glass and ten local gins. There's also a plusher, carpeted restaurant furnished with tartan-upholstered dining chairs around more stripped farmhouse tables (each set with a church candle and flowers), sage-green walls hung with mirrors, decorative wickerwork and oil paintings, and an open kitchen; this shares the open fire with the bar. The flower-filled garden has plenty of seating. Disabled access and loos. Sister pub is the Tickled Trout in Bilton in Ainsty (also in Yorkshire).
The good pub guide food review
Food is first class and cooked by the chef-owner, using local suppliers as much as possible: lunchtime sandwiches, tempura tiger prawn and soft shell crab with sweet chilli sauce, Yorkshire Dales beef tasting plate, spiced pumpkin and squash tartlet with salad, pollack with mussels, prawns and samphire bouillabaisse, cider roasted pork belly with home-made black pudding, mash and sloe gin cabbage, roasted chicken breast with butternut squash gnocchi and wild mushroom fricassée, and puddings such as gin-laced lemon possett with shortbread and apple crumble with custard.
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