🗣 'It is beautiful - as is the drive up there.'
There are pub stalwarts of steak and ales pies, fish and chips, curry, steak, scampi, pizza etc on the main menu and I was immediately drawn to quite a few of them. The specials menu, though, is where he and his team can get to work with a different palette of ingredients and dishes to keep the creativity flowing. We choose assiduously from both menus.
Rabbit, chorizo & Parmesan on toasted bruschetta, crisp parma ham, dresssed salad & fries. Picture By Yorkshire Post Photographer, James Hardisty. First up is the perfect combination of soft, succulent belly pork and what we are told is apple and grain mustard; we were expecting pineapple chutney, so we were a bit confused, but who cared? It was a lovely, accomplished dish. As was a neat block of gratin dauphinoise with the thin slices of potato sharing the block with chorizo, two small scallops, and a pea puree topped off with a little frenzy of pea shoots.
I then went feral and headed to the weighty main menu and was determined to have Whitby Scampi, which may be on just about every pub menu across the land but, when cooked with a light hand and a careful eye, cannot be beaten. Sadly, this one had not had a close eye on it and was overcooked though the mushy peas were just the way I like them as if they were straight from the chippy.
Rabbit and Chorizo came in a creamy sauce on a – rather large - Bruschetta with some crispy Parma ham, salad and good fries. The dish looked a little messy thanks to the rabbit, which could have been placed with more care onto the chunky slice of bread. But again, put that aside, as this was another delicious piece of food.
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