Charles Bathurst
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Charles Cody
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18th Century Inn located in remote and beautiful Arkengarthdale near Swaledale.
Each of our 19 en-suite bedrooms have amazing views of the dale.
We offer excellent freshly prepared, locally sourced food in a relaxed and informal atmosphere.
Cask conditoned ales from the local Black Sheep & Theakston's brewery in Masham.
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Good Pub Guide Recommended
Friendly country inn with bustling atmosphere, good mix of customers, thoughtful wine list, decent real ales, and interesting bar food; comfortable bedrooms, lots of walks
If staying overnight here (which many of our readers do) it's quite a bonus to be able to enjoy one of the lovely surrounding walks straight from the front door; there are fine views over Langthwaite village and Arkengarthdale. It's a well run inn with a friendly, bustling atmosphere and plenty of customers both local and visiting. And while there's a strong emphasis on the good food, the long bar does still have a pubby feel and light pine scrubbed tables, country chairs and benches on stripped floors, plenty of snug alcoves, and a roaring fire. The island bar counter has bar stools, Black Sheep Best and Riggwelter, Theakstons Best, and Timothy Taylors Landlord on handpump, and ten wines by the glass from a sensibly laid-out list with helpful notes. Piped music, darts, pool, TV, dominoes, board games and quoits. There's also a wooden floored dining room with views of Scar House (a shooting lodge owned by the Duke of Norfolk), Robert the Mouseman' Thompson tables and chairs, and an open truss ceiling; there are other dining areas as well. The bedrooms are pretty and comfortable (the ones not above the dining area are the quietest). The pub is generally known as the CB Inn.Good Pub Guide Food
Using the best local seasonal produce, the imaginative food includes filled baguettes, soup, blue cheese and caramelised white onion tartlet, supreme of pigeon in breadcrumbs with mushroom duxelles and veal jus, steamed steak and red wine suet pudding with parsnip mash, corn-fed chicken with shallots and a pea and chicken consommé, halibut steak with squid, prawns and cherry tomato linguine, rump of lamb with ratatouille and red wine sauce, duck breast with apple and marjoram rösti and beurre blanc, and puddings like orange and cardamom crème brûlée and plum crumble with crème anglaise; the second Tuesday of the month is fish night with a two-and-three course set menu.
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