费尔法克斯 arm 酒店

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.

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.

Sitting within the hotel of the same name, this elegant restaurant has a country house feel that combines classical and contemporary design touches. Diners are split between the inside dining room and a less formal conservatory, while a lovely terrace overlooks the village duck pond. The appealing menus take a seasonal approach, with classically based dishes providing plenty of flavour thanks to well-sourced ingredients and strong technique. An all-day set-up means you can pop in for anything from breakfast to a nightcap, via afternoon tea and, on Sundays, a roast lunch.

There is a simple, homely feel to this pub overlooking the ruins of Byland Abbey, courtesy of its flagstone floor, colourful throws and blazing fires in the winter. The comforting British cooking matches the seasons well, while providing crowd-pleasing menu mainstays like their signature 'Byland Burger'. The owners, who also run The Black Swan in nearby Oldstead, provide much of the superb produce from their own farm. Traditional bedrooms sit upstairs and, in the summer, the garden terrace makes a great spot for a pint.

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.

Richard and Lindsey Johns are experience operators in this part of the world. For their latest project, they’ve taken on this attractive 16th-century inn situated between the Howardian Hills and the North York Moors. There’s plenty of character to the place, from the beamed ceiling to the roaring fire for winter and beer garden for summer. Chef Richard offers hearty dishes that are classically and wholly enjoyable, like a generous pork chop cooked with evident skill. Lindsey looks after every table with a genuine warmth and personal touch.

The team from Pignut in Helmsley moved a few miles down the road to take over The Hare, a long-standing pub which they’ve smartly refurbished with a Nordic-esque touch while retaining its rustic character. The ambitious tasting menu employs a range of creative techniques resulting in attractive, hyper-local dishes – beginning with the ‘wastage’ broth using leftover vegetables and ending with stand-out desserts such as a signature combination of mushroom, coffee and caramel. Bedrooms are available if you’d rather stay the night than drive back down the narrow lanes after dinner.