Developed by Head Chef Charlie Smith, and Michelin-starred Chef Director Tommy Banks, our menus are curated with outstanding ingredients from our nearby family farm and garden, as well as our trusted network of local, independent suppliers.
We’re proud to enjoy a unique connection to the land around us, combining Tommy’s farming heritage with humble Yorkshire hospitality and a modern approach to reimagined pub classics, in a relaxed, cosy atmosphere.
Sample Menu >>>
Sample Pudding Menu >>>
Sample Sunday Lunch Menu >>>
Food Metres, Not Food Miles...
When we say food metres, we really mean it. Located in the nearby hamlet of Oldstead, our farm is just a stone’s throw away from The Abbey Inn, where the Banks Family have lived for generations. Amongst the rolling pastures of our farmland you’ll find our Dexter cattle, rare-breed pigs and Herdwick sheep; field-scale crops, two-acre kitchen garden and abundant seasonal produce growing in the hedgerows around Oldstead –nurtured by us to produce exceptional quality ingredients for our menus.
On The Bar
For us, great food always needs to be enjoyed alongside a good tipple. Whether it’s a pint of real ale, seasonal cocktail or an entire wine list available by the glass, we know a thing-or-two about curating an exceptional drinks list; bringing years of expertise and development into the perfect showcase of country pub fayre, where there’s something for everyone.