北阿灵顿客栈 - 客栈集团

A stone-faced 16th-century house in the pretty market town of Bedale provides a fine home for this friendly restaurant. Start with an aperitif in the wine bar or on the drinks terrace on the cobbled street out front, before heading to the main dining room, which stylishly contrasts rustic beams and an old fireplace with modern décor. Chef-Owner Ruth Hansom is a local and it shows in her tasting menu, which skilfully spotlights wonderful produce from the surrounding area – be it Swaledale lamb or the famous Yorkshire rhubarb.

The jewel in the crown of this 15th-century coaching inn is its lovely garden and terrace, closely followed by its crackling fire for a warm winter's welcome. It's a smart, efficiently run but still relaxed and friendly pub, with serious modern cooking made up of many elements. The kitchen team show an ambitious edge, as well as strong classical technique underpinning the dishes – such as a finely made red wine sauce with grouse. If you want to extend your trip, settle in for the night at their cottage next door.

The team from the former Bantam in Helmsley are behind this characterful rural pub, which benefits from an enviable location perched above a pretty valley in the North York Moors National Park. A former drover’s inn dating back to the 19th century, there’s a vintage style to the décor and a lovely, welcoming vibe thanks to the friendly team. Hearty, unfussy and downright tasty dishes are the order of the day, with old favourites like devilled kidneys and toad in the hole sure to satisfy. Bedrooms are available for those looking to explore the surroundings in more detail.

As the name suggests, this well-run restaurant is all about cooking over coals, and a lovely smoky aroma will hit you the moment you enter. Sitting within a delightful market town, it has a chef-owner who’s also a potter, so the good-looking, brightly decorated space comes with plenty of bespoke creations to admire – he even made the wooden tabletops as a side project too! The seasonal set menu is based around whatever prime produce is available at the time, be that monkfish cheeks or saddleback pork, with the ember-based cooking resulting in comforting, satisfying dishes.

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