伯恩霍尔酒店

All the hallmarks of a characterful country pub can be found here: exposed beams, flagged floors and even an open fire. The cooking is driven by produce from their farm, such as superb Herdwick lamb presented in two servings. The chefs work in total harmony with the gardeners, and an array of preservation techniques are used to ensure their ingredients last. The resulting dishes boast bold yet harmonious contrasts and plenty of depth. The entire team has wholeheartedly bought into the restaurant's vision and their enthusiasm is infectious. The antique-furnished bedrooms have private patios.

In a pretty little village on the edge of the North York Moors lies this former pub with stripped-back décor – expect flagstoned floors, whitewashed beams and exposed stone walls. The tasting menu features prime produce enhanced by a range of techniques, both traditional and modern, as with the showstopping Thirkelby duck in three servings, glazed with homemade walnut wine. Consider the excellent non-alcoholic drinks pairing, which really enhances the food, and a stay overnight in one of the cosy, simply decorated bedrooms.

For over 300 years this charming pub has stood in a sleepy Yorkshire hamlet. It's a loveable, eclectically decorated place with a thoroughly welcoming feel that extends to the cosy bedrooms. As at any good inn, the fire is roaring in the winter and a lovely courtyard is available for warmer days. The cooking echoes the surroundings in its comforting heartiness, with full-flavoured and uncomplicated dishes spread across an extensive menu and plenty of seasonal specials. Steak and seafood platters are ideal for celebrations.

This bright, lively restaurant is still one of the hottest tickets in town, and it's easy to see why. Located just up the road from Micklegate Bar – a 12th-century gateway to the city – its name comes from the Japanese word meaning ‘small amount’, referencing the menu's sharing-plates format. Six or seven dishes is about right between two, with each one incorporating bold, precisely balanced flavours with real skill. Indian cuisine has a palpable influence on the cooking, but so does the rest of the world – with dishes like masala monkfish and the superb hogget 'shawarma'.

Andrew Pern’s 14C thatched inn oozes charm and character, with its low ceilings, Robert ‘Mouseman’ features and some charred beams left in situ in a nod to its life story. Head Chef Steve Smith’s cooking has a classical base with modern overtones, and Yorkshire leads the way in rich, gutsy, flavour-driven dishes, with fish coming from Whitby, game from the Moors and vegetables plucked from the kitchen garden. Relax on the terrace, then stay over in one of the individually styled bedrooms; one boasts a snooker table, another, a piano.

This attractive restaurant inside Aldwark Manor boasts a range of eye-catching features; your interest may be captured by the boldly coloured fabrics decorating the room, the huge windows affording views over the lawns or, if you’re looking closely, the mirror with camera views into the kitchen. What’s more, one of the well-stocked bookcases even conceals a secret door into a snug bar that’s perfect for a digestif. The cooking itself consists of modernised classics on a choice of tasting menus, Romeo or Julieta – plus vegetarian versions Pol and Roger.

This smartly modernised dining pub sits on a large village green where, as well as a duck pond, you’ll find the country’s tallest maypole. Guests are spread across multiple rooms that are all packed with charm, character and the obligatory exposed brickwork and beams. The hearty, well-presented dishes showcase some garden produce and know no borders, meaning you could find dynamite shrimp and sea bass ceviche alongside fish & chips and leek & potato soup. Welcoming service and smart, slightly Scandic-style bedrooms complete the picture.