羊舍牧羊人小屋

Well-prepared dishes, a wide-ranging wine list and smartly attired staff add a touch of formality to this village pub – although the locals aren't forgotten and can still come just for a drink in the bar. The modern pub cooking comes in the form of colourful and eye-catching dishes that show a clear understanding of flavours, with steaks a feature. The ‘market menu’ available during certain hours offers great value for money, and their monthly wine tasting evenings sell out in no time.

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.

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.

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面包烘焙

面包烘焙