Good Pub Guide Recommended
Our readers very much enjoy staying in the comfortable bedrooms in the converted farm buildings here and the breakfasts are very good; the nearby A19 leads straight to a Park and Ride for York. It's particularly well run by the helpful landlord and his staff and there's always a bustling, friendly atmosphere - particularly in the evening. The old-fashioned lounge bar has an enormous inglenook fireplace, pictures and photographs on the dark red walls, interesting satirical carvings in the panelling (Victorian copies of medieval pew ends), polished copper and brass, and venerable tables, antique seats and settles on the flagstones. In the bottom bar is a framed illustrated account of the local history (some of it gruesome) dating back to the 12th c, and a large framed print of the original famous Durham Ox which weighed 171 stone. The Burns Bar has a woodburning stove, exposed brickwork and large french windows that open on to a balcony area. Black Sheep Best, Timothy Taylors Landlord and a changing guest on handpump, 10 wines by the glass and several malt whiskies; background music. There are seats in the courtyard garden and fantastic views over the Vale of York on three sides; on the fourth side there's a charming view up the hill to the medieval church - the tale is that this is the hill up which the Grand Old Duke of York marched his men. They hold interesting regular events such as a Meet the Brewers evening hosted by Timothy Taylors and a Cookery Demonstration by the inn's head chef. The pub is part of Provenance Inns.
Good Pub Guide Food
Making their own bread and petits fours, the imaginative food includes pubby dishes like sandwiches, beefburger with cheese, bacon, onion rings and chunky chips, fish and chips with mushy peas and tartare sauce and eggs benedict or royale, as well as beetroot-cured organic salmon with a quail egg and rocket salad, carpaccio of fillet of beef, twice baked blue cheese soufflé with cauliflower purée and walnut dressing, rack of sticky pork ribs with spicy beans, coleslaw and skinny fries, braised lamb shoulder with red wine jus and sweet potato, guinea fowl breast with wild mushroom fricassee and tarragon cream, bass fillets with caper and lemon butter, a seafood platter to share, daily specials, and puddings such as chocolate marquise with coconut ice-cream and sticky toffee pudding with toffee sauce.