Developed by Exec Chef Callum Leslie, 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 Main Menu >>>

Sample Specials Menu >>>

Sample Sunday Lunch Menu >>>

Sample Vegetarian Menu >>>

Sample Pudding Menu >>>

Sample Children’s Menu >>>

 

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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 cocktails or an entire wine list available by the glass, we know a thing-or-two about curating an exceptional drinks list. And how to make some pretty special bar snacks to accompany one too.

Sample Drinks & Wine List >>>

Sample Bar Snacks Menu >>>