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Room 1
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The Yorkshire bar and grill

OPEN FOR LUNCH FROM 12.00-2.30 pm

DINNER FROM 6.00 - 10.00 pm


Cauliflower Veloute 

Smoked Ribblesdale cheese, blackened onion, mushroom ketchup - £5.95

White and Brown Crab

Cucumber, chervil granita, almond crumb, crème fraiche - £8.25

Pressed Yorkshire Rabbit

Dandelion leaf, pickled heirloom carrot, English mustard, radish - £7.25

Gin Cured Salmon

Kohlrabi slaw, preserved mussels, keta and fennel - £7.45 

Pan Roast Pigeon Breast

Black olive, brambles, roast peanut, marinated beets - £6.95

Heirloom Tomato Salad

Tomato jelly, Yellison farm goats curd, hazelnut, nasturtium - £6.95


Treacle Cured Fillet of Yorkshire Dales Beef

Smoked bacon mayonnaise, tenderstem broccoli, butter poached onion - £23.95

Pan Fried East Coast Cod Fillet

Warm tartar sauce, bone marrow roast potatoes, 

steamed clams and salty fingers - £16.95

Roast Haunch of Local Venison

Roast plum puree, sorrell, hazelnut and roast beetroot - £20.95

Fillet of Pickering Trout

Pan fried and cerviche, caviar, brown butter hollandaise, baby leeks - £16.95

Pan Roast Guinea Fowl Supreme 

Pickled turnip, quinoa, chicken farce croquette and baby vegetables - £16.95

Oak Smoked Potato Dumplings

Girroles, broad beans and artichoke (v) - £15.95


8oz Signature Range Ribeye Steak (R & J’s Yorkshires Finest), 

Hand cut chips, confit tomato, watercress - £21.95

8oz Onglet Steak (R & J’s Yorkshires Finest),

Hand cut chips, confit tomato, watercress - £16.95

Yorkshire Waygu Steak Hache (Russell Hume Meat – Game & Poultry Specialists), 

Hand cut chips, crisp bacon, fried duck egg - £17.95

Pork Tomahawk Chop (Russell Hume Meat – Game & Poultry Specialists),

Roast apple sauce, crisp onion, watercress - £16.45

Fresh Whole East Coast Mackerel (F.R. Fowler & Son Fishmongers York), 

Mixed leaves, herb aioli - £15.25

SAUCES    £1.95

Peppercorn, Brown butter béarnaise, Garlic butter


Chantennay carrots and peas - £2.95

Herb roast new potatoes - £2.95 

Fine green beans with garlic & shallot - £2.95 

Fat cut chips - £2.95 

Dressed mixed leaves - £1.95 


Lavender panna cotta, parkin, 

Poached english strawberries & natural yoghurt - £6.45

Hedgerow fruit cheesecake, dark chocolate and Matcha green tea - £6.45

Chilled aerated “Rice Pudding”

Pistachio lemon curd, puffed wild rice - £5.95

Dark chocolate and Yorkshire rapeseed oil delice

Crystallised ginger, butter fried filo, coffee - £6.95

Traditional Yorkshire curd tart, sheep’s milk sorbet, 

Ale caramel, poached apricot - £6.95

Yorvale Frozen Selection (v)  £4.95

Yorkshire lemon curd ice cream with homemade shortbread

Summer raspberry sorbet with tart iced berries

English butter toffee ice cream with crisp banana

Green apple sorbet with Calvados & mint



A medium fat Valancay type soft goat’s cheese coated with oak ash/sea salt mix. It has a fresh mild flavour which develops into a deeper flavour. British gold silver and bronze awards since 1995, this celebrated cheese has won super gold award at the 2014 World Cheese Awards. It has been judged as one of the world's 62 best cheeses and is made using vegetarian rennet and unpasteurised goats milk.


Produced by Jane Murray of Willow Farm Dairy in Deopham, near Wymondham, Norfolk White Lady is an artisan, full fat, pasteurised ewes milk cheese. Made with vegetarian rennet, this is a soft, slightly sharp Brie style cheese and the uses the milk of British Friesland dairy ewes. The mould-ripened cheese has a beautiful creamy texture and its flavour improves with age.


Olde York is a fresh ewe's milk cheese made by the Shepherds Purse Company in Thirsk. It is soft white cheese of round shape with a fresh, crisp and creamy taste.  This cheese was winner of 100% sheep’s milk - Gold at 2012 Global Cheese Awards. This spectacular cheese is made using only pasteurized ewe’s milk and vegetarian rennet.


A branded product made by Butlers Farmhouse Cheese near Preston. This gentle blue cheese has gained increasing popularity since its launch in the year 2000. With a distinctive amber hue, Blacksticks Blue reveals a delicious creamy smooth yet tangy taste. Made from local pasteurised cow’s milk with vegetarian rennet.


A smooth, silky-textured goat’s cheese, very lightly smoked over oak so that the flavour is not overwhelmed by the smoking process. Made by just three people with a serious passion for cheese at the Ribblesdale dairy, using pasteurized goats milk and vegetarian rennet


This artisan cheese is made by Catherine Temple of Mrs Temple’s Cheeses, using vegetarian rennet and milk from their own herd of British Holstein cows, which graze in North Norfolk near Wells-next-the-Sea. The interior is pale yellow, with grey-blue specks. It has a creamy texture and a tasty and luxurious flavor which is not overwhelming, but full of character The cheese won a Bronze Award at the British Cheese Awards in 2004.


A powerful individual, hand waxed cheddar cheese. Full flavored, but with a light texture. A strong cheese, not recommended for the fainthearted! Made from unpasteurized cow’s milk, not suitable for vegetarians


A soft washed-rind cheese first created in 2003 by the Oxford Cheese Company to supply to Oxford University Colleges. Washed in honey mead giving it a lovely sweetness that balances nicely with its pungent tang. With subtle notes of truffle and mushroom. Made from pasteurised cow’s milk with vegetarian rennet, this is a strong cheese even for the discerning connoisseur.

4 Cheeses - £8.25

8 Cheeses - £14.95

Served with Classic Accompaniments

This is a sample menu. 

If you require any information on allergens please do contact the team on